i love that life is slowing down. love. love. love. i finally feel like we're not racing around checking things off the to do list. this leaves time for playing fetch with beans, spending quality time together, and flipping through recipes on marthastewart.com. (martha = awesome). all this time also allows us to adequately prepare a menu for the week causing much less stress when coming home after working all day. i like choosing recipes that use similar ingredients for the week so i don't overspend my budget (my meal planning tends to do this...i'm TRYING, i promise).
Anyways, tonight was tex mex stuffed yellow squash (a new recipe) served with baked zucchini chips (an old fav). You'll notice the summer squash repeat from here. The tex mex squash was YUM! and the baked zucchini chips were YUM YUM YUM!! A definite fav in the Dumas household. Both are a bit time consuming, but you can prepare the zucchini chips while the squash are baking. Since the temp for them is a little higher, I put them in with 10 minutes to go on the squash, took them out, flipped and put them in again when the foil was removed from the squash at 450.
stuffed tex mex yellow squash