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| Lunch: Pizza muffins (with butternut squash mixed into the sauce) on gluten-free english muffins, baby spinach, and strawberries. |
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| Dinner: Brown rice penne with chunks of chicken, sun-dried tomatoes, and spinach. |
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| Tomorrow's school lunch: Leftover chicken from dinner, cheese with gluten-free crackers, baby spinach, and orange slices. |
Lunch: Pizza muffins on whole grain sandwich thins, peas, and sliced apple. My daughter didn't want to eat pizza for lunch, until I offered to let her make it... then she helped, and promptly gobbled it up. Perfection.
Dinner: Chicken enchiladas on whole grain tortillas (with pureed butternut squash and cauliflower), fresh strawberries, and steamed broccoli. This was another night when the freezer saved me-- I'd previously made a batch of grilled chicken and frozen it for future use. After thawing and turning it into enchilladas, dinner was made without a dishful of dirty pots and pans.
Three dozen birthdays cupcakes, for my daughter's school party tomorrow. (Don't count them, or else you'll notice there are three missing. Let's just say we are firm believers in quality control.) ;) (Recipe: Buttermilk vanilla cupcakes from Allrecipes.com; icing is a cream cheese/buttercream recipe I've had for a while).
Lunch: Pizza muffins (whole grain english muffins, light mozzarella), frozen wild blueberries, baby spinach, and ranch dip. 
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.
