Supper tonight is: Zucchini Noodles with Pesto and Chicken.

Here's the recipe in case anyone is interested: https://www.eatingwell.com/recipe/266239/zucchini-noodles-with-pesto-chicken/?

I have homemade pesto in the freezer, so I'll just used that, which will made meal preparation even faster!

I really like the combos they have. You get 2 of 3: half serving of salad, 1/2 sandwich, or cup of soup. I get the roasted pecan chicken cranberry salad and the double cheese pot roast dip. They also give rolls or biscuits on the side. I don't eat it all, but boy is it good.

of the garden and my wife has been planting seeds all afternoon while I finished mowing the yard.

Too tired to cook, so looks like submarine sandwiches and leftover macaroni salad again tonight.

Thinking I might pop some popcorn for a snack.

Good Evening

I did this recipe. You can add in a drained can of chicken or tuna.

https://www.melskitchencafe.com/tri-color-pasta-salad/

INGREDIENTS
12-ounce package tri-color rotini pasta, cooked and drained
⅔ cup creamy Caesar dressing
½ teaspoon coarse kosher salt -- I passed on the salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
3 roma tomatoes, diced
1 (6-ounce) can black olives, drained and chopped
¼ cup finely diced red onion, or green onions
¾ cup shredded parmesan cheese
6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
¼ cup basil pesto
½ to 1 cup toasted pine nuts, optional – see note for substitutions


INSTRUCTIONS
Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

I will be tweaking this recipe over the coming weeks, except for the black olives, that stays the same even if it is 6 ounces of uncooked pasta

Chickpea rotini pasta. I even have a box in my pantry.

Pumpkin Risotto.

As to the latter, my first attempt at the recipe. Made with fresh pumpkin (kept in the freezer and defrosted) and homemade chicken broth.

It's . . . . interesting. I'm sure I'll love it before the end of the meal.

the last of the red mustard from the garden, beans, and hot Italian sausage cooked in the Instant Pot. Also lunch and dinner tomorrow

Al loves them. I tolerate them.

French fries and green beans.
Homemade tartar sauce


Rice crispy square for dessert.