My days of winging it are beginning to wear on our stomachs and pocketbook so something must change. Also of note is that my husband is now working from home full-time and I really need to start accounting for what will be eaten, AT HOME, for lunch so that I have enough food around for the whole week.
Saturday
Breakfast – Oatmeal Buttermilk Pancakes with Fresh Berries
Late Lunch – Chickpea “Chicken” Salad Sandwiches
Dinner – Crispy Dinner Salad with Chickpeas, Raw Veggies & Herb-Garlic Dressing
Sunday
All food efforts driven by the 7yo and her dad.
Monday
Breakfast – Smoothies & Banana Oat Muffins
Lunch – Fideos
Dinner – Soba Noodle Salad | Peppered Tofu Crisps | Miso-glazed Bok Choi
Tuesday
Breakfast – Egg & Cheese Tacos | Fruit
Lunch – Lentil-Olive Burgers with Classic Fixings | Pickles | Potato Salad
Dinner – Summer Squash Enchiladas with Red Sauce | Arroz Negro
Wednesday
Breakfast – Yogurt | Honey-Almond Granola
Lunch – leftovers
Dinner – Tomato Soup | Grilled Cheddar and Fennel Sandwich with Curry Mayo
Thursday
Breakfast – Cereal | Bowl of Fruit
Lunch – Fresh Herb Omelets | Toast
Dinner – Roasted Beets | Broccoli & Quinoa Salad | Leftover Soup
The 7yo will be eating leftovers or some slight variations of them on most days.
aneelee 