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.

Day three hundred and five

Dinner: Maple dijon chicken with sweet potatoes (crockpot; Recipe: Make it Fast Cook it Slow), fruit salad (frozen), and steamed broccoli.  I do not like mustard, so I did a little sleuthing online and found white wine to be a good substitution for the dijon.  It worked.

Another gluten-free first: BREAD!  I discovered this cookbook what has quickly become one of my new Bibles, "Gluten-free on a shoestring." In it, there is a great bread recipe.  This was delicious.

A kitchen staple: Vanilla yogurt.  I will always be indebted to the Frugal Girl for her no-frills method, which requires no more than a pot and a picnic cooler for awesome yogurt.