We have gone out to dinner the last three nights in a row which has been a total treat. But at the same time I grocery shop every week and buy a TON of ingredients to make dinner, and when I don’t cook them, they spoil. Whaaat? It’s shocking news, I know.

So for dinner tonight I had to make as many things possible before they became inedible.

I got all three of these recipes from Cooking Light. Crab Stuffed Mini Bell Peppers – http://www.myrecipes.com/recipe/crab-stuffed-grilled-bell-peppers-0. Sautéed Squash – http://www.myrecipes.com/recipe/sauteed-summer-squash-thyme-almonds. Baby Carrots with Herb Dressing and Olives – http://www.myrecipes.com/recipe/baby-carrots-herb-dressing-olives.

The dressing on these carrots was delish! Although I should have double the batch because, if I’m gonna eat carrots, they have to be smothered in some sorta sauce. I’m talking smothered.

The Squash took a total of 10 minutes to make and the toasted almonds gave it the perfect crunch.

This crab stuffing was awesome because it was a healthy. Not caked with mayo or pure gooey fatness oozing out of it. It was basically just crab, celery, some herbs and whipped cream cheese to make it creamy.

I doubled the crab stuffing so we can throw it in our scramble eggs in the morning. Scrambled eggs are like my garbage disposal. I just throw all my leftovers from the night before into the eggs and bam. Start doing this. It’ll change your life.