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 Two hundred and twenty-three

Vanilla yogurt. A friend recently asked me why I make my own yogurt. It tastes delicious, there's nothing mysterious or artificial in it, and making it costs half the price of buying it. It's little more than heating milk; waiting for it to cool; adding sugar, vanilla, and starter (leftover yogurt); and letting it sit in a water bath for a few hours. See the Frugal Girl's site for instructions.

Dinner: Chicken stew (crockpot), homemade french bread that my daughter and I kneaded together (recipe: Frugal Girl), and fresh pineapple. I followed the traditional beef stew recipe from Make it Fast, Cook it Slow, but I substituted chicken (and chicken stock) in place of the beef ingredients. This was really delicious (and resulted in two days of leftovers to enjoy) during this cool, rainy week.

Day One hundred and eighty-nine

Breakfast: Strawberry pineapple banana smoothies (with vanilla yogurt).

Dinner: Family dinner for my grandfather's 91st birthday- no cooking!

Day One hundred and eighty-seven

Vanilla yogurt. About to go into the cooler for six hours, ala Frugal Girl's method.

Dinner: Four-cheese tortellini with fresh spinach in a light alfredo sauce, broccoli and cauliflower, and fresh pineapple.

And dinner for the meat-eater: Some kind of steak with a horseradish sauce, tortellini, vegetables, pineapple.

Day One hundred and eighty-one

Breakfast: Yogurt parfaits- vanilla yogurt, blueberries and strawberries, and granola.

Lunch: Spinach pizza bagels on whole grain bagel thins, steamed broccoli, and sliced pears.

Day One hundred and fifty-eight

Vanilla yogurt, ala Frugal girl (cooler method).

Kale, sprinkled with olive oil and kosher salt, ready to go into the oven.


Kale chips, fresh out of the oven.

Dinner: Chicken balls (with grated carrot and apple; Recipe: Annabel Karmel), kale chips, brown rice pilaf (with pureed cauliflower; Recipe: Double Delicious), and cantaloupe.

Day One hundred and thirty-nine

Vanilla yogurt

Another batch of garden vegetable soup


Lunch: Garden vegetable soup (I threw in some turkey and parmesan cheese for protein), and grapes.

A double batch of Eggplant spinach rollatini-- one for tonight, one for the freezer.



Dinner: Eggplant spinach rollatini (with shredded zucchini), vegetable medley, and apples.

Day One hundred and thirteen

Snow day breakfast: Blintzes, turkey sausage, spinach and cheese eggs, and oranges. My husband shopped for and planned the breakfast, and the pancakes I planned to make were tabled for another day. Weekday snow days are always treated like holidays around here.

Vanilla yogurt. This goes from the pot to six jars, and cools in a water bath for a few hours in a cooler, ala the Frugal Girl.

Dinner: Potato and cheese soup garnished with shredded cheddar and light sour cream (crockpot: recipe: my friend Lynn, who now expects to be famous ;), leftover sliced grilled chicken from a few nights ago, cheddar drop biscuits (recipe: Cooking Light), vegetable medley, and fresh cantaloupe.

Day Eighty

Breakfast: Peanut butter flax smoothies (recipe: Cooking Light). Somehow these tasted chocolately even though there wasn't any chocolate in them. Perhaps my taste buds just assume that all peanut butter is accompanied by chocolate.

Lunch: Bean quesadillas (pureed pinto beans and cheese) with frozen blueberries


Vanilla yogurt


Dinner: Leftovers from last night. Clean kitchen! :)