Day Three hundred and seventy-six

Breakfast: Egg and cheese on english muffins, with orange slices.

Day Three hundred and thirty-seven

Breakfast for dinner: Scrambled spinach and cheese eggs, cucumbers with ranch dip, orange slices, and homemade home fries. 
I  think my husband made the home fries.  :)  I love dinners that are "naturally" gluten free.

Day Three hundred and twenty-six

Lunch: Pizza muffins (with butternut squash mixed into the sauce) on gluten-free english muffins, baby spinach, and strawberries.

Dinner: Brown rice penne with chunks of chicken, sun-dried tomatoes, and spinach.

Tomorrow's school lunch: Leftover chicken from dinner, cheese with gluten-free crackers, baby spinach, and orange slices.

Day Three hundred and twenty-four

Lunch: Hard-boiled eggs, baby spinach, red peppers, orange slices, and almond cheddar chips.

Day Two hundred and seven

Cauliflower puree (three heads of cauliflower, which are now in the freezer. Once they're solid I'll pop these out of the tins and into a ziploc freezer bag. They'll go into rice, sauces, tacos, etc). The funniest part was when my younger daughter saw the puree in the colorful silicon muffin cups- she actually ate one with a spoon, as it apparently gave off a cupcake vibe.

Tilapia with asparagus, carrots, and orange slices (recipe: Parents mag). Each portion cooks in its own package of own parchment paper- it was cute enough to get the girls to the table so they could see what dinner was inside their "presents."

Dinner: Tilapia with asparagus, carrots, and orange slices; wild rice pilaf with cauliflower puree; cauliflower; and sliced apples and blueberries.

Day One hundred and forty-five

Breakfast: Banana Blueberry Oat Bran muffins (loosely based on Barefoot Contessa's "Chunky Banana Muffins"), with orange slices and skim milk.

Cinnamon Sugar Rattlesnacks (aka Roasted Chickpeas; recipe: Sneaky Chef).

Dinner: Indonesian peanut butter chicken (crockpot) with matchstick carrots and red peppers (with pureed butternut squash; Recipe [sans squash]: Make it Fast, Cook it Slow), over chow mein noodles, with steamed broccoli, and fruit salad.

Day One hundred and forty

Lunch: Garden vegetable soup, baked grilled cheese with light cheddar, and orange slices.

Dinner: Rotisserie chicken (thank you, Sam's club), whole wheat rotini with light alfredo, and sauteed spinach and carrots (thank you, husband). This was my cooking night-off.

Day One hundred and twenty-three

Dinner: Chicken or beef burgers (chicken for the girls and I; beef for my husband) on whole grain sandwich thins with romaine lettuce and tomato, egg noodles in a light cream sauce, vegetable medley, and orange slices. Eating vegetable medley is getting really old, but good vegetable options are so much more limited in the winter, and I feel better knowing we are at least getting variety. I vow to find something more interesting the next time I'm at the store!

Day One hundred and sixteen

Breakfast: Oatmeal made with strawberries, skim milk, cinnamon, and a touch of maple syrup.

Dinner: Teriyaki chicken (with carrot puree, recipe: Double Delicious), over brown rice pilaf (with cauliflower puree, recipe: Double Delicious), vegetable medley, and orange slices.