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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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| 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. |
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. 
Vanilla yogurt. About to go into the cooler for six hours, ala Frugal Girl's method.
Dinner: Four-cheese tortellini with fresh spinach in a light alfredo sauce, broccoli and cauliflower, and fresh pineapple.
And dinner for the meat-eater: Some kind of steak with a horseradish sauce, tortellini, vegetables, pineapple.
Vanilla yogurt, ala Frugal girl (cooler method).
Kale, sprinkled with olive oil and kosher salt, ready to go into the oven.
Kale chips, fresh out of the oven.
Dinner: Chicken balls (with grated carrot and apple; Recipe: Annabel Karmel), kale chips, brown rice pilaf (with pureed cauliflower; Recipe: Double Delicious), and cantaloupe.
Snow day breakfast: Blintzes, turkey sausage, spinach and cheese eggs, and oranges. My husband shopped for and planned the breakfast, and the pancakes I planned to make were tabled for another day. Weekday snow days are always treated like holidays around here.
Vanilla yogurt. This goes from the pot to six jars, and cools in a water bath for a few hours in a cooler, ala the Frugal Girl.
Dinner: Potato and cheese soup garnished with shredded cheddar and light sour cream (crockpot: recipe: my friend Lynn, who now expects to be famous ;), leftover sliced grilled chicken from a few nights ago, cheddar drop biscuits (recipe: Cooking Light), vegetable medley, and fresh cantaloupe. 
Baking: Braided mozzarella cheese bread. My girls helped make the dough and knead this, and we had a blast doing so. (Recipe: Frugal girl, although she uses cheddar. Mozzarella went better with our dinner).
Breakfast: Blueberry maple oatmeal 
Dinner: Vegetable minestrone soup. Recipe: Make it Fast, Cook it Slow. I loved how this looked in the crockpot before it was cooked.
Dinner: Vegetable minestrone soup with parmesan cheese and whole-grain noodles
Dinner sides: cheese bread, and frozen strawberries
