Purees for the freezer: Butternut squash. This typically goes into pasta dishes, chili, etc.
Lunch: Annie's mac & cheese, baby spinach with ranch dip, and sliced apples. My girls were home sick w/colds, so I treated them to "boxed" mac & cheese. Sadly, they love it as much as the homemade kind. For it's ease, I do, too, but don't tell anyone. ;) Oh, and I had to make peas for my little one, b/c her spinach was "yuck."
Dinner: Hashbrown Casserole (crockpot; recipe: Make it Fast, Cook it Slow). This came out so well! I used spinach instead of the red peppers it called for, b/c I don't care for peppers in breakfast food, and steak fries instead of hash browns, b/c they are healthier, and it's what I had in my freezer, and Trader Joe's chicken apple sausage, b/c they are just about the only ones to make a poultry sausage and not put it in a pork casing).
Using up my basil plants before the next freeze: Pesto sauce. I think my recipe is from Cooking Light. I add everything but the cheese, then freeze in jars. Each jar is enough for one lb. of pasta.
Dinner: Whole grain penne, fresh spinach, sun-dried tomatoes, and grilled chicken, in an alfredo sauce. This dish is inspired by a meal I used to love from Macaroni Grill. Yesterday when I made chicken for the fondue, I made an extra few breasts and saved them in the fridge for tonight. When I took them out of the fridge today, all cooked and ready to use, I really loved myself. ;) We had cut up apples after dinner.
Purees for the freezer: Butternut squash
Purees for the freezer: Zucchini/cauliflower
