WHAT WAS YOUR FAVORITE SUMMER ACTIVITY WHEN YOU WERE A KID?
Amanda D. My birthday party Amanda H. Cliff jumping into the lake
Jennifer Summers near the shore & boardwalk games Abby Beach trips Sara Eating snow cones by the pool Stephanie Swimming & watching movies when it storms Mari Hanging out with my grandparents
“VERY CAPABLE GROUP. DID A WONDERFUL JOB REPRESENTING ME. THEY HELPED ME ACCOMPLISH THE DIVORCE EFFICIENTLY AND WITH FAIRNESS. EXTREMELY RESPONSIVE, CONCERNED, GOOD LISTENERS, AND GOOD AT WHAT THEY DO.” RAVE REVI EWS
Brooke Catching Fireflies Maggie Trips to the beach
Ashlyn Going to summer camp Leah Travel &
my summer reading list Gianna Sleeping in
S pinach , F eta , and E gg S tuffed P eppers
ingredients • 2 large bell peppers, any color • 1/2 tsp salt • 4 large eggs • 2 tbsp reduced-fat milk • 1/4 tsp ground black pepper
BRAIN BREAK
• 1 tbsp extra-virgin olive oil • 1/2 cup chopped onion • 2 cups chopped spinach • 1/3 cup crumbled feta cheese
Inspired by EatingWell.com
directions 1. Preheat oven to 375 F. 2. Halve peppers lengthwise; remove and discard seeds. 3. Place peppers cut-side up in an 8-inch-square microwave-safe dish. Microwave on high 2 1/2–3 minutes until tender; pat dry and sprinkle with salt. 4. In a medium bowl, whisk together eggs, milk, and black pepper. 5. To a medium skillet over medium-high heat, heat oil, then add onion and cook, stirring, for about 2 minutes until softened and beginning to brown. 6. Add spinach and cook, stirring 1–2 minutes more until spinach is wilted. 7. Divide spinach mixture evenly among pepper halves. Sprinkle with feta, and top with egg mixture. 8. Bake 30–35 minutes until filling is set.
This healthy, delicious dish is packed with 10 grams of protein.
BEER FAMILY LEO LUNCHBOX MUSTARD PERIDOT
POPPY SISTERS TWINS VACATION WATERMELON ZUCCHINI
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