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 seventy-four

Dinner was last night's lefotvers, which was I said yesterday, we did not love; I sweetened the deal with this Chocolate pound cake (recipe: You Won't Believe it's Gluten-Free).  YUM. 

School lunch: Leftover pasta and spinach, animal crackers, cucumber slices, cutie orange, babybel cheese.

Day Three hundred and seventy-three

Dinner: Pizza (I'll take any excuse to use the fresh basil sitting on my windowsill!) with grapes and steamed vegetables.  Pizza crust is my current favorite- one called "Pat's Thin Yeast Crust" from The GFG. 

School lunch: PBJ on crackers, animal crackers with a babybel cheese, a cutie orange, and cucumber slices.  Looking at this is making me hungry- oh- it's lunch time.  ;)

Day Three hundred and twenty-five

School lunch for tomorrow: Homemade yogurt with blueberries, cucumber slices with dip, almonds with sunflower seeds, gluten-free cereal, and two gluten-free oreos.  I'm not of the "junk in the lunch box" mentality, but occasionally I'll toss a treat into my daughter's lunch.  Especially now that she has to be gluten-free and misses out on so much of what the "other" kids have, I sometimes toss in something special so she doesn't feel left out.