This time of year every meal is based on what can be harvested from the garden. Thus sweet potatoes in Meal 1 and for this menu green bell peppers. The plants have exploded in the past weeks so I decided to use them as an unconventional taco shell.
Meal 2: Taco Stuffed Peppers, Sweet Corn, Pistachio Salad, & Brownies
Taco Stuffed Peppers (from Quick Cooking)
Here’s a tip. Watch the boiling peppers carefully. Boil too much and they will fall a part just coming out of the pan. Peppers should be cooked, yet crisp. The guys just picked them up with their hands and ate. No fork required.
Sweet Corn (leftovers!)
Pistachio Salad (from me.)
- 1 – 3.5 oz box pistachio instant pudding mix
- 1 cool whip
- 1 large can pineapple chunks, drained
- 1 large can fruit cocktail, drained
Mix pudding mix with cool whip. Drain pineapple and fruit cocktail well. Add pineapple and fruit cocktail. Mix. Serve.
Brownies (from a box)
Sometimes box mixes can save a person’s sanity. Quick, easy, convenient.