Snack #2: Raisins, whole wheat crackers with flax seed ( from Whole Foods), cranberries & chocolate cookie (Cookies were made by Locks see her blog The Rich Vegetarian)
Lunch: Artichoke hearts, spinach and cream cheese triangles made with Pillsbury crescents. I also added some ranch dressing and dash of Italian seasoning to the mixture. Tomato ketchup to dip and enjoy.
Snack # 2: Wheat thin crackers in garden veggie flavor along with freeze fried sour cherries from Whole Foods.
Lunch: Whole wheat pasta shells, onions and peas in sun dried tomato cream sauce. My dear friend SG made this yummy pasta and Y loved it. To make this pasta, I sauteed one clove of garlic, chopped onions, peas, sun dried tomatoes and a dash of Italian seasoning in olive oil for couple minutes. Add cooked pasta and some heavy whipping cream. Top with shredded mozzarella.
For adults, try adding more robust flavored cheese such as smoked Gouda, capers and a heavy pinch of fresh ground pepper.