The forecast says the temperatures are finally getting cooler this week, and I couldn’t be more excited. So I’m dreaming up some of those comfort food dishes that I’ve put off making because they just aren’t appealing when it’s still 100-degrees outside.
So grab a pen and stock up on ingredients before the weekend’s over to make this week’s meal-planning so much easier.
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Tonight I made this Turkey and Wild Rice Pot Pie at Halfbaked Harvest for my husband and I, and we may or may not have eaten the entire pie ourselves. Baking isn’t my specialty, so using store-bought pie crust made this so much easier. And since we’re vegan, we made a simple switch to chickpeas instead of turkey and vegetable broth instead of chicken broth. Still delicious.
The Internet is raving about this Speedy Skillet Lasagna recipe, so Jane tested it for us this week. She claims it’s a great recipe to have in your playbook for an easy dinner, but you’ll want to read her tips before you start prepping it. But seeing that her kids asked for seconds is enough reason for me to make it.
I’ve found it’s helpful to have a meal that’s all about the kids at least once a week, and often for us it’s soup and grilled cheese. This week I’ll try Damn Delicious’s Slow Cooker Chicken Noodle Soup, because it really is my kids’ favorite…and homemade is so much better than canned.
These Philly Cheesestake Stuffed Peppers at The Seasonal Junkie are warm and rich and satisfying. But because they’re not stuffed with rice, it’s not overly filling or carb heavy. Then again, you could also just slice up any leftovers and serve them on hoagie rolls for lunch the next day.
Start this recipe for Slow Cooker Gourmet’s Caribbean Jerk Pork in your crock pot early in the morning. By dinner time, it will be falling-apart tender. While it’s not exactly in-season, that mango salsa really takes it up a notch and is perfect for those of you still hanging on to summer.