Day Four hundred and eight

Dinner: Pasta pesto salad (brown rice fusilli with pesto, mozzarella, and grape tomatoes), chicken spinach sausage, fresh pineapple, and steamed veggies.

School lunch: Rolled deli turkey and cheddar, ants on a log, pretzel sticks, and an orange.

Day Three hundred and eighty-two

Dinner: "Lazy Chicken" (crockpot; Chicken and marinara sauce over brown rice fusilli) with edamame and frozen blueberries.

School lunch: Chinks of grilled chicken, gluten free crackers, spinach with dip, and apple slices.

Day Three hundred and fifty-two

Brownies (recipe: The ultimate gluten-free cookie book).  I made these for my daughter to bring in to her class for her birthday.  I was sure they'd never know it was gluten-free, so I was surprised when she told me, "Mom, the kids complained!"  I asked why, and she said, "They wished the brownies were bigger!"  PERFECT.

Dinner: Brown rice fusilli, steamed broccoli, strawberries, and gluten-free chicken nuggets.

Day Three hundred and forty-seven

Dinner: Brown rice fusilli in a cream sauce (I tried a Philadelphia flavored cream cheese tub- it was eh) with baby spinach and turkey bacon.

Day Three hundred and sixteen

Lunch: Leftover brown rice, mixed with diced tomatoes, red beans, garnished with sour cream and cheddar cheese.

Dinner: Lazy chicken over brown rice fusilli (crockpot; Make it Fast Cook it Slow), steamed broccoli, fresh strawberries.

Day three hundred and six

Dinner: Chicken tetrazzini (crockpot; Recipe: Crockery Cookery) over brown rice fusilli, steamed veggies, and clementines.  The tetrazzini was something I'd made a while back as a double, frozen, and thawed earlier today.  All I had to do was boil the pasta and heat the chicken and sauce.  I love when I cook ahead- it gives me a night when I have almost no clean-up.