Day Three hundred and sixty-six

School lunch for the day: Fresh mozzarella cheese, edamame crackers, cut-up apples, carrots, and cashews.

Dinner: Turkey meatloaf (with green puree ala Sneaky Chef), mashed potatoes, steamed broccoli, and grapes.

Day Three hundred and forty

Dinner: Turkey meatloaf (this was an extra I'd made previously, and stuck in the freezer) with smashed potatoes and green beans.

Day three hundred and thirteen

Rosemary garlic sweet potato fries (before)

Rosemary garlic sweet potato fries (after)

Turkey meatloaf (times three).  One for tonight, and two for the freezer.

Butternut squash puree.  This will go into chili, quesadillas, pasta sauce, etc.  I divide it in 1/4 cup portions, put the muffin tin into the freezer, pop them out into a large ziploc bag, and store these in the freezer so they're handy when I need them.

Dinner: Turkey meatloaf (with almond flour instead of breadcrumbs, so it's gluten-free), steamed veggies, sliced peaches, and rosemary garlic sweet potato fries.

My daughter's lunch for tomorrow: Vanilla yogurt with blueberries, edamame crackers, peas, and two gluten-free oreos.  Kind of the motley crew of lunch-- I think we didn't have much in the fridge.

Day Eighty-eight

Dinner: Turkey meatloaf (with pureed yellow squash and green puree), steamed carrots and green beans.

Dinner: Butternut squash soup (made from a batch I made a few weeks back, and had frozen).

Mini gingerbread house: My daughter made this in school so technically it wasn't made in my kitchen, but she was proud to have made it, so here it is.

Day Seventeen

Dinner: Turkey meatloaf (with shredded zucchini- thanks to Karen S. for the zucchini!!) with brown gravy, roasted potatoes in olive oil and fresh rosemary, roasted cauliflower, and cantaloupe. Usually I like do to green beans w/meatloaf, but we were out.