Day One hundred and thirty-eight

Dinner: Turkey and black bean burritos (with shredded zucchini and pureed sweet potato, on whole grain wraps), green beans, and fresh strawberries. This was one of those freezer-saved-me dinners. I was not in the mood to cook what I had planned, and did not want to end up eating take-out. I dug into the chest freezer and pulled out a bag of turkey taco meat of which I had made extra a while back. I defrosted it, along with a bag of shredded zucchini from the summer's garden harvest, and dinner was ready before I knew it. Phew.

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! :)

Day Seventy-seven

Dinner: Chicken Quesadillas (whole grain tortillas, grilled chicken, black beans, shredded cheese, and 3/4 cup of the remaining sweet potatoes leftover from Thanksgiving), broccoli, and sour cream. According to my mom, who was there for dinner that night, you couldn't even taste the sweet potatoes.

Latkes. My daughter's teacher asked me to bring these into the classroom, so we whipped up a few batches to share with her friends.

Day Thirty-four

Dessert (I'm putting this first, b/c it's my favorite): Creme brule (crockpot; recipe: Make it Fast, Cook it Slow). This was SO easy and SO delicious. This woman who wrote this crockpot cookbook is a genius!!

Breakfast: Oatmeal with diced apples and cinnamon.

Dinner: Cheesy rice, bean, and zucchini burritos (whole grain wraps, jasmine rice, red and white kidney beans, shredded low-fat cheddar, and shredded zucchini. I intended to use black beans, but oddly we didn't have any), and watermelon.