Happy weekending everyone. If you’re following me over on Instagram you may know that I’m recovering from foot surgery, which means I’m handing the cooking over to Mr. Mom’s Kitchen this week. We’ll see how he does with the Halibut in Parchment (and perhaps I’ll outsource the raspberry sorbet to one of the girls). Enjoy!

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SLOW COOKER PULLED PORK SANDWICHES WITH APPLE CABBAGE SLAW

This is the perfect use for the slow cooker come summertime. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip. 

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EASY HALIBUT WITH CORN AND MUSHROOMS

This halibut recipe sounds kind of fancy, but is nothing more than tossing vegetables with seasonings, plopping fish fillets on top, bundling it up in one big parchment pouch, and shoving it into the oven. Set out a big bowl of summer fruit for dessert and dinner is done.

LAZY GIRL’S ENCHILADA PIE

Called “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. The result is no less tasty. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa.  A salad on the side adds nice crunch!

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RASPBERRY SORBET YOU CAN MAKE IN THE FOOD PROCESSOR

No need for an ice cream maker to do up a bright batch of raspberry sorbet. It calls for frozen raspberries instead of fresh to get that icy cold temperature. It’s a fun one to do with your kids … they can see how quick and easy it is to make a frozen treat. I think it’s best made just before you serve it, but it stows well in the freezer, too.

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YOGURT PARFAIT ON A PLATE

I just can’t get enough berries in the summertime! Here they’re piled onto a plate spread with Greek yogurt and topped with slivered dates and granola. It’s a pretty presentation and means you get a little bit of everything in each bite.