Green peppers, corn, yellow squash, zucchini, cucumber, onion
I cut this up and took it in my lunch.
Corn, Green pepper, onion, yellow squash
All of these became part of veggie burrito filling that I make on a semi-regular basis. I also added black beans, tomato and green chiles to the mix. I love this because it is relatively quick and easy to make and leaves me with a bunch of leftovers. It also reheats well.
I was most creative with the zucchini this week. I made two loaves of zucchini bread using a recipe from my Better Homes & Gardens cookbook. It is also available online.
Despite the fact that I made this on two separate nights, I forgot to take a picture of the full loaf both times.
I also made a quick and tasty pasta dish based on a recipe created by Heather over at Dietitian on the Run. I didn't have purple onions or basil so I left those out, but otherwise I followed her instructions. It was really tasty and I never would have thought to mix Greek yogurt into my pasta sauce!