 |
| Dinner: Quesadillas (black bean, zucchini, tomatoes, and cheese in brown rice wraps) with sour cream. Brown rice wraps are SO good- they come out nice and crisp on the griddle. This was delicious. |
 |
| School lunch for tomorrow: Yogurt, granola, fresh pineapple, whole grain tortilla chips, and celery. |
 |
| Lunch: Shredded zucchini, black beans, and cheese inside of brown rice wraps, with sour cream. |
 |
| Dinner: Broccoli and cheese soup (crockpot; recipe: Make it Fast Cook it Slow). |
 |
| Dinner: Turkey tacos with avocado, baby spinach, tomatoes, cheddar, and sour cream. |
 |
| My daughter's gluten-free lunch for tomorrow: Edamame crackers, mozzarella stick, baby carrots and red peppers, fresh pineapple, and a blueberry muffin (just out of the freezer, hence the ice crystals). |
 |
| Homemade cottage cheese. I wanted my own organic cottage cheese, but I don't recommend making it. I hate how store-bought cottage cheese has so many additives, and I read how making your own is *so* easy. It was... BUT. Using a quart and a half of milk yielded this tiny amount of cottage cheese, and it did not taste appetizing. Experiment, failed. Oh well. |
 |
| Lunch: Leftover brown rice, mixed with diced tomatoes, red beans, garnished with sour cream and cheddar cheese. |
 |
| Dinner: Lazy chicken over brown rice fusilli (crockpot; Make it Fast Cook it Slow), steamed broccoli, fresh strawberries. |
 |
| Potato cake with (turkey) bacon (Recipe: Rachel Ray) |
 |
| Sauteed spinach and apples |
 |
| Dinner: Potato cake with (turkey) bacon, sour cream, and apples (Recipe: Rachel Ray). I loved that this was a gluten-free dinner I didn't have to think much about, but I loved even more that I'd put it on the menu rotation before we even became gluten-free. ;) |
 |
| Dinner: Chicken tacos (with pureed butternut squash, shredded zucchini, black beans, and diced tomatoes) with baby spinach, sour cream, shredded cheddar, and strawberries. |
Dinner: Chicken tacos (seasoned ground chicken breast, black beans, shredded yellow squash, diced tomatoes, and corn) with light cheddar and sour cream, baby spinach, and canteloupe. This picture is awful, but there wasn't much I could do about it. The taco shell cracked and fell over, and that was that.
Broccoli and cheese omelet muffins. My friend Kristi turned me on to these-- they are cool b/c they are carb free, which doesn't matter to us too much, but it's nice for an occasional change. There are tons of recipes online-- they're very easy to make.
Kids' cooking project: Oatmeal raisin cookies (recipe: Annabel Karmel). I made these w/my younger daughter and a friend of hers, and they had such fun baking together.
Dinner: Nachos (turkey taco meat with pureed sweet potato, salsa from our favorite Mexican restaurant, refried beans, mashed avocado, cheese sauce, sour cream, and green beans). Don't ask where the chips are- somehow they didn't make it into the picture. 
Breakfast: Scrambled cheddar eggs, Trader Joe's potato latkes with sour cream and applesauce, whole grain english muffins, and tangerines.
Lemonade. Despite it being frigid here, my kids wanted to make lemonade after reading a storybook about a character who made some. So, their loving dad bought them half a dozen lemons, and away they went...
Dinner: Quesadillas (whole grain tortillas with diced chicken, pureed sweet potato, shredded zucchini, black beans, and diced tomatoes), guacamole, sour cream, jasmine rice, and clementines. A few weeks back when I made quesadillas, I tripled the recipe and froze the extra cooked chicken and sweet potato in two bags. Tonight I was fortunate enough to be able to defrost one, add some fresh ingredients, and heat up the griddle. It made for a much quicker dinner, and less mess, which I love!
Dinner: Tex Mex chicken (recipe: Cooking Light) over jasmine rice, served with sour cream and avocado, peas, and an apple. The recipe called for pork tenderloin, but since I don't eat pork, I used chicken breasts. My family gobbled this one up, it was a great recipe, and pretty easy.
Dinner: Chicken Quesadillas (whole grain tortillas, grilled chicken, black beans, shredded cheese, and 3/4 cup of the remaining sweet potatoes leftover from Thanksgiving), broccoli, and sour cream. According to my mom, who was there for dinner that night, you couldn't even taste the sweet potatoes.
Latkes. My daughter's teacher asked me to bring these into the classroom, so we whipped up a few batches to share with her friends.
Dinner: Turkey and black bean tacos (with butternut squash puree), served with baby spinach, cheddar, sour cream, and salsa. Mangoes, blueberries, and sliced apples followed dinner. To be fair, I should mention that my husband made the turkey and assembled everything (except this taco).
Lunch: Chicken Enchillada Soup (recipe: Rachel Ray Mag). Whole wheat tortilla chips, sour cream, and shredded cheddar garnishing a soup of chicken breast, chicken broth, salsa, and some seasonings. I love a chilly weekend day when the fam is home, it was a great excuse to make soup...
And cookies! This recipe caught our eye, so the girls wanted to bake together. Peanut butter chocolate chip cookies with pretzels (recipe: Rachey Ray Mag). We made them with whole wheat pastry flour, but you can't tell the difference. Half of the dough and some of the cookies are in the freezer, so it worked out well. 
Dinner: Falafel in a whole wheat pita with baby spinach (thanks to Sarah H. for teaching me the tofu-in-falafel trick!), potato latkes with sour cream and homemade apple-pear sauce, and fresh cantaloupe. Somehow, vegetarian night became Middle-eastern night.
Dinner: White wine and cheese bread (recipe: Cooking Light). This bread smelled SO good while I was photographing it that I almost bit it. Technically the recipe calls for beer, which is how I usually make it, but someone (ahem, husband) drank the last beer the last time he BBQed, and I did not know this. 
Dinner: Salsa chicken and black bean soup garnished with avocado, sour cream, and shredded cheddar (recipe: Make it Fast, Cook it Slow), grapes, and steamed carrots. This soup was incredible. Highly recommend it!
Vanilla yogurt
