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. 
Dinner: Chicken or beef burgers (chicken for the girls and I; beef for my husband) on whole grain sandwich thins with romaine lettuce and tomato, egg noodles in a light cream sauce, vegetable medley, and orange slices. Eating vegetable medley is getting really old, but good vegetable options are so much more limited in the winter, and I feel better knowing we are at least getting variety. I vow to find something more interesting the next time I'm at the store!
Dinner: Balsamic chicken and vegetables (crockpot; recipe: Make it Fast, Cook it Slow), quinoa with diced zucchini, and vegetable medley.
Breakfast: Oatmeal made with strawberries, skim milk, cinnamon, and a touch of maple syrup.
Dinner: Teriyaki chicken (with carrot puree, recipe: Double Delicious), over brown rice pilaf (with cauliflower puree, recipe: Double Delicious), vegetable medley, and orange slices. 
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. 
