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| Dinner: Chicken corn chowder (crockpot; Make it Fast Cook it Slow). |
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| Dinner: "Lazy Chicken" (crockpot; Chicken and marinara sauce over brown rice fusilli) with edamame and frozen blueberries. |
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| School lunch: Chinks of grilled chicken, gluten free crackers, spinach with dip, and apple slices. |
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| Pancake morning: Blueberry, strawberry, and chocolate chip (recipe: You Won't Believe It's Gluten-Free). |
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| School lunch: Cottage cheese, rice crackers, cucumbers and carrots, watermelon. |
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| Dinner (Did not realize it had fogged up the lens!): Baked spinach and cheese with brown rice penne (crockpot; Recipe: Make it Fast, Cook it Slow). We normally love everything that comes out of this cookbook, but I have to admit, none of us cared for this one. It was pretty bland- not a meal I'd recommend. |
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| Breakfast: Popovers. These are really incredible- so moist and fluffy inside with a great crunch outside (recipe: Gluten-Free on a Shoestring). |
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| Dinner: One of my all-time favorites: Salsa chicken and black bean soup (crockpot; Recipe: Make it Fast Cook it Slow). Topped with sour cream and cheddar, this is a complete meal. We had it w/a salad on the side. |
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| Dessert: Grannie's old-fashioned butterscotch bars (recipe: Family Circle). I'd pulled this out of a magazine over two years ago but had never made it before. I converted it to gluten-free, which was as simple as substituting the artisan gluten-free flour blend and adding a smidgen more liquid. |
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| Dinner: Brown rice penne mac and cheese (crockpot; recipe: Make it Fast, Cook it Slow), chicken sausage, steamed veggies, and blueberries. Not a dinner of champions, but it was a crazy afternoon, so this'll do. |
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| Dinner: Parmesan crusted chicken (with breadcrumbs made from stale gluten-free bread) steamed carrots, sauteed zucchini, and mac and cheese (brown rice pasta; crockpot; recipe: Make it Fast Cook it Slow). |
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| School lunch for tomorrow: Cottage cheese, edamame crackers, a hard-boiled egg, strawberries, red pepper, and baby spinach. |
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| Dinner: Chicken with mushrooms and carrots (crockpot; Make it Fast Cook it Slow) over brown rice (with cauliflower puree ala Double Delicious), and fruit salad. |
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| Lunch: Shredded zucchini, black beans, and cheese inside of brown rice wraps, with sour cream. |
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| Dinner: Broccoli and cheese soup (crockpot; recipe: Make it Fast Cook it Slow). |
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| 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. |
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| 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. |
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| Lunch: Leftover brown rice, mixed with diced tomatoes, red beans, garnished with sour cream and cheddar cheese. |
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| Dinner: Lazy chicken over brown rice fusilli (crockpot; Make it Fast Cook it Slow), steamed broccoli, fresh strawberries. |
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| Breakfast: Blueberry pancakes (we tried a gluten-free mix that a friend gave us) with turkey sausage and oranges. |
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| Dinner: Turkey burgers, brown rice penne mac and cheese (crockpot; Make it Fast, Cook it Slow), steamed broccoli, and fresh tomatoes and mozzarella. |
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| Dinner: Maple dijon chicken with sweet potatoes (crockpot; Recipe: Make it Fast Cook it Slow), fruit salad (frozen), and steamed broccoli. I do not like mustard, so I did a little sleuthing online and found white wine to be a good substitution for the dijon. It worked. |
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| Another gluten-free first: BREAD! I discovered this cookbook what has quickly become one of my new Bibles, "Gluten-free on a shoestring." In it, there is a great bread recipe. This was delicious. |
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| A kitchen staple: Vanilla yogurt. I will always be indebted to the Frugal Girl for her no-frills method, which requires no more than a pot and a picnic cooler for awesome yogurt. |
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| Dinner: Chicken and black bean soup (crockpot; Recipe: Make it Fast Cook it Slow). This is my favorite soup in the world. My two others are cream of broccoli and potato leek, but this is just to die for. It's the simplest recipe and it is so, so, SO good. This alone made buying an immersion blender worth it. If you like mexican food at all, I highly recommend making this soup, pronto. |
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| Gluten-free lunch: Cottage cheese, edamame crackers, carrots and green beans, and cantaloupe. In case it's not obvious, this is my daughter's school lunchbox. |
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| Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow). |
This was our first "official" gluten-free dinner, although truthfully, I had it planned from before we became gluten-free. The good thing about many of our dinners is that it turns out they're already gluten-free, or easy to convert with a few substitutions.
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| Shepard's pie (crockpot; ground turkey, vegetables, a mashed potato crust; recipe: Make it Fast, Cook it Slow). |
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| Dinner: Shepard's pie and frozen mango chunks. |
Vanilla yogurt. A friend recently asked me why I make my own yogurt. It tastes delicious, there's nothing mysterious or artificial in it, and making it costs half the price of buying it. It's little more than heating milk; waiting for it to cool; adding sugar, vanilla, and starter (leftover yogurt); and letting it sit in a water bath for a few hours. See the Frugal Girl's site for instructions.
Dinner: Chicken stew (crockpot), homemade french bread that my daughter and I kneaded together (recipe: Frugal Girl), and fresh pineapple. I followed the traditional beef stew recipe from Make it Fast, Cook it Slow, but I substituted chicken (and chicken stock) in place of the beef ingredients. This was really delicious (and resulted in two days of leftovers to enjoy) during this cool, rainy week. 
Dinner: Cream cheese chicken over egg noodles (crockpot; Recipe: Make it Fast, Cook it Slow), fresh broccoli, and cantaloupe.
Dinner: Chicken and black bean salsa soup (crockpot; Recipe: Make it Fast, Cook it Slow), cantaloupe, and green beans. This is one of my favorite recipes in the "Make it Fast" book, and is always even better when eaten as leftovers the next day!
Breakfast: Cream of wheat with maple syrup and fresh strawberries.
Lunch: Spinach omelet on whole grain bagel thin with fresh strawberries.
Dinner: Turkey breast in a white wine sauce (crockpot; Recipe: Make it Fast, Cook it Slow), mashed potatoes, steamed broccoli, steamed yellow squash sticks, and grapes. 
