Day Three hundred and seventy-eight

Dinner: Chicken fingers.  My husband made these- they were a combination of gluten-free breadcrumbs and honey, a concoction of his own creation.  I made a spinach-artichoke dip (recipe to be posted, I promise) with baked tortilla chops and applesauce. Kind of a weird-ish meal, but that's how it came together. 

Lunch for tomorrow: Rolled deli turkey, crackers with a babybel cheese, a cutie orange, red pepper, and cucumber slices.

My older daughter's gingerbread house. She made it at school, but was so proud of it that it got included here.  I found gluten-free graham crackers, which was not an easy task.  I'll probably try making them next time.

Day Two hundred and forty-two

Breakfast: Pineapple banana smoothies

Cauliflower puree, for the freezer.  Once these are frozen, I pop them out of the muffin tins and put them all into a gallon-sized freezer bag. These end up in mashed potatoes, soups, pasta salads, and mac and cheese.  You can never taste it!

Pastina pasta salad (with fresh zucchini, red pepper, and cauliflower puree).

Day Two hundred and forty-one

Orzo salad (fresh zucchini, grilled grape tomatoes, garden basil, and red peppers)

Dinner: Orzo salad, grilled chicken, and honeydew.

Day One hundred and seventy-three

Dinner: Sliced turkey, sun-dried tomatoes, baby spinach, and melted cheese on a whole wheat sandwich thin; fruit salad (chunks of apple, pear, and grapes), baby carrots and red pepper. This is one of our "no cook" dinners, and I am working on integrating more of these into our busy nights.

Day One hundred and fifty-four

Dinner: Big Salad (steamed broccoli and carrots, romaine lettuce, baby spinach, cucumbers, red pepper, chickpeas, crunchy noodles, hard boiled eggs, grape tomatoes, and strawberries.

Day Forty-nine

Dinner: Spinach salad (hard-boiled eggs; croutons made from the whole wheat bread I made a few days ago; steamed carrots, broccoli, and cauliflower; red pepper; chinese noodles, and avocado. Afterwards: grapes and prunes.