This week could pretty accurately be called zucchini week. We're getting a ton of it from our garden, as well as some tomatoes, fresh basil, and squash. Yum! The zucchini especially seems to be growing much faster than I can cook it though so I searched out a few new recipes to try that will use them up.
- Sunday: White chicken chili and cornbread (left from last week)
- Monday: BBQ chicken salad wraps (another repeat)
- Tuesday: Cheesy summer squash casserole and green beans
- Wednesday: Vegetable manicotti and salad
- Thursday: Italian zucchini crescent pie and green beans
- Friday: Collard green turkey sausage soup (freezer stock) and zucchini bread
- Saturday: Tuna melts and grilled veggies
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