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| Lunch: Mac & cheese (brown rice pasta, cheddar cheese, pureed butternut squash). Served w/veggies and apple. |
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| Breakfast for dinner: Scrambled eggs, turkey sausage, mango, and sweet potato fries. As I look at this picture, I wonder, where are our vegetables? I think spinach was supposed to go into the eggs, and we forgot. |
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| 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." |
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| 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. |
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| Lunch: Deli turkey and cheese on gluten-free bread, cucumbers and spinach with ranch, and apple slices. |
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| Three-bean turkey chili (with shredded zucchini and butternut squash puree) topped with shredded cheddar, sour cream, and avocado. I made a triple batch of this- one was donated to a charity function a friend was running that evening, and another went into the freezer for future use. |
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| Lunch for tomorrow: Turkey on gluten-free bread, fresh mozzarella, spinach with dip, grapes, and pirate's booty. |
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| Purees for the freezer: Cauliflower and Butternut squash. I freeze them in 1/4 c. portions in muffins tins, and once they're frozen, I pop them out and store them in the freezer in big ziploc bags. These will go into mac and cheese, tacos, pasta, etc. |
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| Lunch for tomorrow: Hard-boiled eggs, mozzarella cheese, edamame crackers, spinach with dip, and fruit (not sure what kind is under that pink lid, but I know it's there). ;) |
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| Homemade vanilla yogurt (made ala the Frugal Girl's cooler method). |
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| Pizza dough, rising (recipe: Gluten-free on a shoestring). This was our second attempt at gluten-free pizza, and we did like the crust a little better. The consistency of the dough was more similar to regular dough than the almond flour. |
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| Pizza (sauce with butternut squash puree). |
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| Dinner: Gluten-free pizza, salad, and fresh strawberries. |
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| Gluten-free sandwich bread (recipe: Gluten-free on a shoestring). |
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| Rosemary garlic sweet potato fries (before) |
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| Rosemary garlic sweet potato fries (after) |
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| Turkey meatloaf (times three). One for tonight, and two for the freezer. |
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| Butternut squash puree. This will go into chili, quesadillas, pasta sauce, etc. I divide it in 1/4 cup portions, put the muffin tin into the freezer, pop them out into a large ziploc bag, and store these in the freezer so they're handy when I need them. |
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| Dinner: Turkey meatloaf (with almond flour instead of breadcrumbs, so it's gluten-free), steamed veggies, sliced peaches, and rosemary garlic sweet potato fries. |
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| My daughter's lunch for tomorrow: Vanilla yogurt with blueberries, edamame crackers, peas, and two gluten-free oreos. Kind of the motley crew of lunch-- I think we didn't have much in the fridge. |
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| Butternut squash puree: Frozen in muffin tins, and stored in a ziploc bag in the freezer. This will go into chili, burgers, pasta, etc. |
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| Zucchini bread: No summer is complete without it. |
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| Dinner: Spinach cheddar omelets, turkey bacon, zucchini bread, and fresh strawberries. |
Whole wheat braided loaf (dough made in the bread machine). I used to be afraid of braiding bread, but thanks to my friend Christie, it's now a piece of cake. ;)
Bread: After.
Dinner: Spaghetti squash Parmesan (with butternut squash puree), mixed vegs, and sliced pear. This is my older daughter's absolute favorite meal. Her (known-to-be-very-picky) friend stayed for dinner and told her mom she "loved" this dinner. I was so thrilled to see a picky kid eating so healthy.
Lunch: Spinach salad with hard-boiled eggs.
Dinner: Roasted turkey breast, mashed sweet potatoes, butternut squash, gravy, and healthy creamed spinach. Somehow, we ended up with a mini-Thanksgiving in the middle of a snow storm!
Purees for the freezer: Butternut squash
Dinner: Three-bean turkey chili (with carrot puree, butternut squash puree, and shredded zucchini) served over brown rice, with light shredded cheddar and light sour cream; fresh sliced strawberries, and green beans. Perfect for a freezing cold evening!
Sick-day lunch: Annie's mac and cheese (with pureed butternut squash), peas, a clementine, and chocolate milk. If you've followed this blog at all, you've learned that mac and cheese is our sick-day lunch. Especially by adding a veggie puree, it allows me to make something "homemade" (well, kind of) for my girls, while not making too much of a mess, or spending too much time cooking instead of taking care of them.
Dinner: Baked chicken with alfredo sauce, rice, and steamed broccoli. My husband gets total credit for this meal. I was upstairs sick, and he made dinner. I requested rice b/c I thought it'd be good for sick tummies, but I never got around to eating any of it.
Chocolate peanut butter dip (with carrot puree; recipe: Deceptively Delicious) and sliced apples. My kids love this dip, but today it went with my husband, for a holiday party at work.
Dinner: Turkey meatball heroes (with pureed butternut squash mixed into the marina sauce), steamed broccoli, and clementines. Confession: I barely made any of this. The meatballs were ones I had made a while back and frozen, and the bread was picked up last-minute from Shoprite. I was at my daughter's school for the afternoon today, and my plan to put dinner in the crockpot before I left never happened. This came out well, though, so all was fine in the end.
Dinner: Turkey and black bean tacos (with butternut squash puree), served with baby spinach, cheddar, sour cream, and salsa. Mangoes, blueberries, and sliced apples followed dinner. To be fair, I should mention that my husband made the turkey and assembled everything (except this taco).
Dinner: Whole grain penne, fresh spinach, sun-dried tomatoes, and grilled chicken, in an alfredo sauce. This dish is inspired by a meal I used to love from Macaroni Grill. Yesterday when I made chicken for the fondue, I made an extra few breasts and saved them in the fridge for tonight. When I took them out of the fridge today, all cooked and ready to use, I really loved myself. ;) We had cut up apples after dinner.
Purees for the freezer: Butternut squash
Purees for the freezer: Zucchini/cauliflower
Dinner: Calzones (whole wheat pizza dough made in the bread machine, light ricotta, light mozzarella, and pieces of turkey meatballs and broccoli. They came out pretty authentic, except for that one that popped open in the oven while it was baking.
Dinner: Calzones, dipping sauce (spaghetti sauce with some pureed butternut squash mixed in), and frozen blueberries.
Preserving herbs: Basil (in olive oil). This is the last of my basil plant for the season... I'll miss fresh herbs!
Lunch: Pizza muffins (whole grain english muffins, tomato sauce with pureed butternut squash mixed in, and light mozzarella), salad, and prunes
Dinner: Chicken rice soup (crockpot; recipe: Make it Fast, Cook it Slow). This recipe didn't work out for my crockpot, which tends to cook too hot. The brown rice dissolved into a blob and it came out more like mush than soup. Thankfully, my kids liked it anyway.
