Day Three hundred and forty-six

Dinner: Brown rice quesadillas (chicken, cheese, black beans, shredded zucchini, and butternut squash puree) topped with avocado and sour cream.  This is such a family favorite.  Here's the recipe:

Chicken Quesadillas

1 lb chicken breast
2 zucchini or yellow squash, shredded
1 can of black beans, drained and rinsed
1/2 cup orange pureed vegetable (pumpkin, butternut squash, sweet potato, even carrot would work)
taco seasoning (such as McCormick packet found in the spice aisle, or your favorite homemade blend)
shredded cheese (cheddar or mexican)
avocado (mashed)
sour cream
8 whole wheat or brown rice tortilla wraps, 6 or 8 inch work fine

Saute chicken and taco seasoning on the stove until cooked through, and shread or cut into chunks. Mix chicken, black beans, shredded zucchini, orange puree. Put tortilla on sprayed griddle or in frying pan, sprinkle with cheese, spoon on chicken and zucchini mixture. Top with a little more cheese and another tortilla on top like a sandwich. Cook until tortilla browns and cheese starts to melt; flip and brown other side. Top with sour cream and avocado, if desired.  Makes four tortilla "sandwiches."

Sandwich bread (recipe: Gluten Free on a Shoestring) made with the artisan gluten-free flour blend.  I like how this bread comes out, but I'm still experimenting to find the "perfect" loaf of bread.  I have lots of recipes to try until I decide.