No, I'm not boycotting the grocery store...

But it's been a really busy week!! Here is one more SuperStar lunch that my buddy took to school today!! He has turkey and string cheese kabobs, potato salad, carrots with ranch, cutie orange with blueberries and a little treat of chocolate covered pretzels. As usual, he did not leave a single crumb!

So what if I'm the bad mom...

that completely ran out of bread, chose to play candy crush and not go to the grocery store. Danny had a fabulous lunch anyway with a lettuce wrap that had turkey and cheese. He LOVED it and thought it was a lot of fun! Who says we need bread? Here's his SuperStar lunch today!!

Squash & Potato Gratin

This came up on the Bountiful Baskets Blog the other day and I am extremely eager to try it! It might just be what's for dinner tonight!! (I'll put my own picture up once I've made it!)

Theirs.

Mine. Not so pretty. I may have used too many veggies and

Mozzarella instead of Monterrey Jack. It was still yummy though!!

 Ingredients

• 2 medium yellow summer squash
• 1 pound red or russet potatoes
• 3 tablespoons olive oil
• 8 oz of Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tsp. dried basil

Instructions

1. Preheat oven to 400 degrees. Grease a 1 1/2 to 2 quart casserole dish.
2. Slice the squash and potatoes very, very thin. (Mandolin slicer would be perfect)
3. Place 1/3 of the squash and potato slices into the bottom of the pan. Layering them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.