Vanilla yogurt
Another batch of garden vegetable soup
Lunch: Garden vegetable soup (I threw in some turkey and parmesan cheese for protein), and grapes.
A double batch of Eggplant spinach rollatini-- one for tonight, one for the freezer.
Dinner: Eggplant spinach rollatini (with shredded zucchini), vegetable medley, and apples. 
Lunch: Garden vegetable soup, with parmesan cheese and whole wheat crackers. This soup is so easy to make, it's a tomato/chicken broth base, you toss in whatever veggies you have on hand, and it's really hearty and healthy. It's loosely based on the original "Zero point soup" made so popular in the 90's by Weight Watchers.
Dinner: Chicken souvlaki (chicken and zucchini; recipe: Cooking Light), whole wheat parmesan couscous, and sliced pears.
Baking project with my younger daughter: Munchy oat bars (recipe: Annabel Karmel, from one of her kids' cooking books). These were supposed to come out as "bars," but we found them to be really sticky, so it was more like clumpy trail mix. But, really yummy. Next time we'll use a little less butter and sugar, and see how they do.
Breakfast: Breakfast risotto (crockpot; recipe: Make it Fast, Cook it Slow). Arborio rice, chopped apples, cinnamon, nutmeg, cloves, and cranberries.
Dinner: Orzo salad, brought to a friend's house. Orzo, olive oil, sun dried tomatoes, fresh basil, Parmesan cheese.
Lunch: Scrambled eggs with cheese, toast, and watermelon. 
Breakfast: Challah french toast, turkey sausage, and fruit salad.
Dinner: Orzo salad (orzo, fresh basil, sun-dried tomatoes, parm cheese).
Dinner: Orzo salad, BBQ chicken, steamed broccoli, sliced pears. 
