Day Four hundred and nine

Dinner: Italian minestrone (crockpot; recipe; it goes w/o saying that we used ground turkey rather than beef) with the crusty boule bread (dough from the freezer; recipe) and salad.

School lunch: Rolled deli turkey, mozzarella stick, crackers, salad, and orange slices.

Day Four hundred and eight

Dinner: Pasta pesto salad (brown rice fusilli with pesto, mozzarella, and grape tomatoes), chicken spinach sausage, fresh pineapple, and steamed veggies.

School lunch: Rolled deli turkey and cheddar, ants on a log, pretzel sticks, and an orange.

Day Three hundred and seventy-eight

Dinner: Chicken fingers.  My husband made these- they were a combination of gluten-free breadcrumbs and honey, a concoction of his own creation.  I made a spinach-artichoke dip (recipe to be posted, I promise) with baked tortilla chops and applesauce. Kind of a weird-ish meal, but that's how it came together. 

Lunch for tomorrow: Rolled deli turkey, crackers with a babybel cheese, a cutie orange, red pepper, and cucumber slices.

My older daughter's gingerbread house. She made it at school, but was so proud of it that it got included here.  I found gluten-free graham crackers, which was not an easy task.  I'll probably try making them next time.

Day Three hundred and sixty-seven

Breakfast: Mighy tasty hot cereal (Bob's Red Mill) with chunks of apples and cinnamon.

School lunch: Rolled-up deli turkey, tortilla chips, babybel cheese, baby spinach, and grapes.

Not-school lunch: Turkey and cheese in a brown rice wrap (with pumpkin puree spread on the wrap, to be disguised in the melted cheese) with baby spinach and orange slices.

Day three hundred and eleven

My daughter's gluten-free lunch: Rolled deli turkey, mozzarella stick, edamame crackers, carrots, and grapes.