Day Two hundred and nine

Whole grain penne in chicken ragu (recipe: Rachel Ray mag) with shredded carrot, pureed green veggies, and marsala wine.

Dinner: Whole grain penne in chicken ragu, steamed vegetable medley, and sliced oranges.

Day One hundred and forty-nine

Breakfast: Banana blueberry strawberry oatmeal with a drizzle of maple syrup and cinnamon.

Lunch: Garden vegetable soup, baked grilled cheese, and pineapple. I realize this is an awful picture, but I was in a rush and didn't get to take a better one.

Dinner: Rotisserie chicken, whole grain penne with sun-dried tomato alfredo sauce, salad, and grapes.

Day One hundred and three

Dinner: Whole grain penne, chicken, spinach, and sun-dried tomatoes in an alfredo sauce. This meal is one of my family's favorites, and can be put together quite quickly.

Day Eighty-three

Dinner: Lemon rosemary chicken (crockpot), whole grain penne with pesto sauce, steamed carrots & green beans. The pesto sauce was from a batch I made at the end of the fall and froze.

Lemon slice cookies. These were for a cookie swap I went to at a neighbor's house- each person showed up with three dozen and traded for other cookies. I left with a nice assortment. :)

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