We are in the home stretch to summer break and have (remarkably) been eating mostly from the kitchen the past few weeks. We’ve only resorted to pizza a few nights so far this month. Soup and sandwiches, quick batches of pancakes, and re-worked leftovers have been at the center of my no-fuss approach. Here’s what we have on the docket for the rest of the rest of this week:
Meals
Tortilla Casserole | Arroz y Frijoles
Roasted Tomato & Fennel Soup | Sandwiches
Kale Fried Rice
Zucchini Enchiladas | Refried Beans
Pasta in Tomato-Almond Pesto with Green Beans (based on this)
Snacks & Beverages
Watermelon Agua Fresca & Popsicles
Pineapple-Mango-Banana Smoothies
Banana Oat Muffins
Roasted Cauliflower & Carrots
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Ooh — would love to know the recipe you use for tortilla casserole!
this is the 10yo’s contribution to the dinner table this week. the original recipe is from Honest Pretzels by Mollie Katzen (a kids vegetarian cookbook) but she wings it now. pretty simple – layer tortillas, veggies, cheese, repeat. 😉
Love it! Thanks.