Day Three hundred and thirty-two

Purees for the freezer: Cauliflower and Butternut squash.  I freeze them in 1/4 c. portions in muffins tins, and once they're frozen, I pop them out and store them in the freezer in big ziploc bags.  These will go into mac and cheese, tacos, pasta, etc.

Lunch for tomorrow: Hard-boiled eggs, mozzarella cheese, edamame crackers, spinach with dip, and fruit (not sure what kind is under that pink lid, but I know it's there).  ;)

Homemade vanilla yogurt (made ala the Frugal Girl's cooler method).

Day Two hundred and thirty-six

Breakfast: PB banana flax seed smoothies (recipe: Cooking Light).

Lunch: Grilled cheese and apples on whole wheat, steamed broccoli, and fresh blueberries.

Dinner: Turkey meatballs (with green puree ala Sneaky Chef), brown rice pilaf (with cauliflower puree, ala Double Delicious), steamed veggies, and fresh fruit. I had two bags of these meatballs in the freezer that I'd made as extras while back, and frozen. When my afternoon went awry due to a sick child, I was more than thrilled to be able to pull these out of the freezer and put together a quick dinner.

Day Four

A ridiculously simple day-- we were out at a birthday party at lunchtime, and had last night's leftovers for dinner, so there was virtually no cooking. For once, my kitchen stayed clean! Love that.

Breakfast: A massive fruit salad, which I made into kabobs for the girls.

Breakfast: Egg McMuffin. Whole grain English muffin, low-fat cheddar, and scrambled egg. Giving credit where credit is due, this was made by my husband. In our house, he is the Eggman. That, and BBQ, are his two cooking domains.