What I Made – Week 14

The most visually impressive meal of the week is these blackberry almond sweet rolls. I recommend straining the blackberry filling after cooking it down to keep out the seeds. It’s an extra step but makes the outcome much less crunchy!
Even though it looks like green peppers in this shrimp quinoa pilau, that’s just the color the purple peppers turned when cooked!
A quick no-recipe meal made from leftover roast chicken, purple peppers cooked with seasoning, and a fresh tomato-onion-cilantro salsa is wonderful for a hot summer evening.
Cheesesteak stuffed peppers are a very fast meal – just layer a slice of cheese, some deli roast beef slices (and I added sautéed onions) and top with another slice of cheese, and bake 20 minutes. I used about a half pound of deli meat here.

This zucchini oatmeal chocolate chip cookie recipe was a new one for me. The oats help absorb some extra moisture from the zucchini, but it’s still definitely soft, even if the edges looked crispy. Next time I would refrigerate it per the directions instead of a quick dip in my freezer!

I STILL have some zucchini to use up, as well as lots of watermelon and cantaloupe to eat, but the cucumbers are slowly becoming dill pickles as we speak!

What I’ve Planned – Week 14

We have lots of leftovers from last week, so I’m planning just the basics this week, along with a few new favorites and one very fancy breakfast recipe!