What We Cooked and Ate (Week 20)

This Week's Eats:

Chocolate chip Greek yogurt muffins (Hummusapien)

Mississippi chicken chili (365 Days of Slow + Pressure Cooking)

Mississippi pot roast (Meal Prep in an Instant)

Peanut butter-lemon sauce (Easy Vegetarian Slow Cooker) 

Sourdough pumpkin oatmeal cookies (Everyday Homemade)

Noteworthy Repeats:

Big-batch Instant Pot white beans (Epicurious)

Cottage cheese egg bake (The Real Food Dietitians)

Chickpea "tuna" salad (Drugstore Divas)

Freezer Pull-Outs:

Five-minute chicken gravy (Fixed on Fresh)

Shredded chicken (365 Days of Crockpot)

Sourdough discard blueberry bagels (This Jess Cooks)