For the peanut butter banana muffins: Serve pre-made muffins alongside sliced apples or other fruit.
For the panzanella salad: Preheat oven to 375 degrees. Cut leftover garlic bread into cubes and spread on a baking sheet. Bake until crisp, about 15 minutes. Set aside to cool. Combine all the vegetables in a bowl and toss with croutons. Whisk the dressing ingredients together and toss with salad.
For the stuffed peppers: Preheat oven to 400 degrees. Cut the peppers in half lengthwise and scoop out the seeds. Mix the beans with the leftover barley casserole and fill the peppers. Top each with a slice of cheese. Bake 15 to 20 minutes. For the salad, make the dressing in the bottom of your salad bowl by combining lemon juice, olive oil, and mayonnaise. Chop the vegetables and add them to the dressing.