Day Sixty-five

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

Day Thirty-five

Breakfast: Breakfast risotto (crockpot; recipe: Make it Fast, Cook it Slow). Arborio rice, chopped apples, cinnamon, nutmeg, cloves, and cranberries.

Dinner: Orzo salad, brought to a friend's house. Orzo, olive oil, sun dried tomatoes, fresh basil, Parmesan cheese.

Lunch: Scrambled eggs with cheese, toast, and watermelon.