TIS THE SEASON Even though the weather hasn’t gotten too much cooler, it’s dark in the mornings and evenings now, so it feels like the season has changed. It helps that we are doing all the apple picking, pumpkin patching, and Halloween decorating to get into the spirit. And now, bread baking. How about you? Banana bread Pumpkin bread Persimmon bread Gingerbread What’s your favorite? Because the oven is crankin’ and everyone loves it when a week’s worth of breakfasts are taken care of thanks to a Sunday baking sesh. PS Doesn’t our backyard look… Read more >

The packaging and price point could use some work, but our entire family is super smitten with the Beyond Meat burgers. As I discovered when I finally uploaded the past few months’ worth of pics, I seem to pair it with Caesar salad each time! Ha! It’s funny the things you notice / find out after the fact. These meals were over a month apart, but are pretty darn identical. I actually stocked up on the Beyond burgers when I placed a WF order via amazon because they were on sale for a great deal… Read more >

And while we are on the subject of squeezing in our last few summer faves, I’m gonna throw it back to this melon poppyseed salad that I made in September with the last cantaloupe of the season. Oh how I love this meal. The recipe is here as a reminder. On the side we had the crescent rolls I mentioned here. I also remade this instant pot enchilada casserole. Once again it was a cinch to make and provided lunches for Kyle for the whole week. Such a winner! I know I promised to get… Read more >

Ok so this was the easiest and best grain bowl. I have to share so you can make this before summer produce is gone forever. The star of the show was the Galbani fresh mozzarella marinated with herbs and spices. You need the one with the marinade because it’s basically what I used as dressing (plus some red wine vinegar). First I made some barley. I used 1 1/2 cups uncooked and it yielded the perfect amount once cooked. In addition to that, I tossed in a pint of cherry tomatoes (halved), 1 cup of… Read more >

Remember the other day when I posted about having leftover shredded chicken? That’s because I prepped SEVEN in the instant pot previously. Talk about getting on top of it! This allowed me to set aside two breasts for later and use the other five for two meals that week. What I did was make curry chicken salad, with mayo, celery, curry powder, salt and pepper. Later I added avo and served them in whole wheat tortilla. I added sunflower seeds and grapes too but forgot to take a pic before we dug in. A few… Read more >