menu – may 6, 2011

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.

Breakfast – Oatmeal Buttermilk Pancakes with Fresh Berries
Late Lunch – Chickpea “Chicken” Salad Sandwiches
Dinner – Crispy Dinner Salad with Chickpeas, Raw Veggies & Herb-Garlic Dressing

All food efforts driven by the 7yo and her dad.

Breakfast – Smoothies & Banana Oat Muffins
Lunch – Fideos
Dinner – Soba Noodle Salad | Peppered Tofu Crisps | Miso-glazed Bok Choi

Breakfast – Egg & Cheese Tacos | Fruit
Lunch – Lentil-Olive Burgers with Classic Fixings | Pickles | Potato Salad
Dinner – Summer Squash Enchiladas with Red Sauce | Arroz Negro

Breakfast – Yogurt | Honey-Almond Granola
Lunch – leftovers
Dinner – Tomato Soup | Grilled Cheddar and Fennel Sandwich with Curry Mayo

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.

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