Day Three hundred and forty-six

Dinner: Brown rice quesadillas (chicken, cheese, black beans, shredded zucchini, and butternut squash puree) topped with avocado and sour cream.  This is such a family favorite.  Here's the recipe:

Chicken Quesadillas

1 lb chicken breast
2 zucchini or yellow squash, shredded
1 can of black beans, drained and rinsed
1/2 cup orange pureed vegetable (pumpkin, butternut squash, sweet potato, even carrot would work)
taco seasoning (such as McCormick packet found in the spice aisle, or your favorite homemade blend)
shredded cheese (cheddar or mexican)
avocado (mashed)
sour cream
8 whole wheat or brown rice tortilla wraps, 6 or 8 inch work fine

Saute chicken and taco seasoning on the stove until cooked through, and shread or cut into chunks. Mix chicken, black beans, shredded zucchini, orange puree. Put tortilla on sprayed griddle or in frying pan, sprinkle with cheese, spoon on chicken and zucchini mixture. Top with a little more cheese and another tortilla on top like a sandwich. Cook until tortilla browns and cheese starts to melt; flip and brown other side. Top with sour cream and avocado, if desired.  Makes four tortilla "sandwiches."

Sandwich bread (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend.  I like how this bread comes out, but I'm still experimenting to find the "perfect" loaf of bread.  I have lots of recipes to try until I decide.

Day Three hundred and forty-one

Parmesan basil focaccia (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend.  I've moved my basil plant indoors so that we can enjoy it year-round, and this was a great way to use some up.

Dinner: Turkey burgers (with green pureed vegetables, ala Sneaky Chef), Parmesan basil focaccia, baby spinach and tomatoes, and fresh pineapple.

School lunch for tomorrow: Diced chicken with celery, apple slices, gluten-free sandwich bread, and fresh mozzarella.

Day Three hundred and thirty-eight

Breakfast: Chocolate strawberry flax-seed crepes.  I was thrilled to take the crepe recipe I've been using (Sneaky Chef) and find it translated perfectly with the artisan gluten-free flour blend.

Dinner: Brown rice pasta marinara, sun-dried tomato chicken sausage, green beans, and fruit salad.

Lunch for tomorrow: Leftover pasta with chicken sausage mixed in, green beans, fruit salad, and fresh mozzarella cheese.  My daughter's lunch doesn't often consist of dinner leftovers, but when it does, boy is it easy to assemble!

Day Three hundred and twenty-eight

Breakfast: CREPES! I was delighted that I could use my regular recipe but substitute the artisan gluten-free flour blend, and they came out just as delicious.  We do a few variations of crepes, and these were filled with strawberries, a little chocolate sauce, and a sprinkle of flaxseeds.

Dinner: Traditional Stew (recipe: Make it Fast Cook it Slow).  I made a few changes to the recipe- I use chunks of chicken breast instead of beef, chicken broth instead of beef, and add potatoes.  This is always an easy and very comforting meal.