Day Three hundred and sixty-nine

School lunch: Sliced hard-boiled egg, baby spinach, edamame crackers, mozzarella, sliced apple and peanut butter.

Day Three hundred and sixty-six

School lunch for the day: Fresh mozzarella cheese, edamame crackers, cut-up apples, carrots, and cashews.

Dinner: Turkey meatloaf (with green puree ala Sneaky Chef), mashed potatoes, steamed broccoli, and grapes.

Day Three hundred and thirty-two

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.

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).  ;)

Homemade vanilla yogurt (made ala the Frugal Girl's cooler method).

Day Three hundred and nineteen

Dinner: Turkey tacos with avocado, baby spinach, tomatoes, cheddar, and sour cream.

My daughter's gluten-free lunch for tomorrow: Edamame crackers, mozzarella stick, baby carrots and red peppers, fresh pineapple, and a blueberry muffin (just out of the freezer, hence the ice crystals).

Homemade cottage cheese.  I wanted my own organic cottage cheese, but I don't recommend making it.  I hate how store-bought cottage cheese has so many additives, and I read how making your own is *so* easy.  It was... BUT.  Using a quart and a half of milk yielded this tiny amount of cottage cheese, and it did not taste appetizing.  Experiment, failed.  Oh well.

Day three hundred and thirteen

Rosemary garlic sweet potato fries (before)

Rosemary garlic sweet potato fries (after)

Turkey meatloaf (times three).  One for tonight, and two for the freezer.

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.

Dinner: Turkey meatloaf (with almond flour instead of breadcrumbs, so it's gluten-free), steamed veggies, sliced peaches, and rosemary garlic sweet potato fries.

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.

Day three hundred and eleven

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

Day Two hundred and ninety-nine

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.

Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow).