Since I began my internship, the boys have started daycare. This means I have to have 4 lunches packed and ready to go before I leave each morning. In the chaos of the first month, I completely neglected meal planning, and our budget and health paid the price. Way too much over-priced, over-processed junk for my liking, and I had way too many mornings of stressing about what the heck to pack for lunches. Last week, we got back to meal planning, and life's gone much smoother because of it.
Monday:
Breakfast: Cereal and bananas
Lunch (Kids): Leftover Indian Chicken and Rice, sliced apples
Lunch (Adults): Leftover Indian Chicken and Rice, celery sticks, peach
Dinner: Spaghetti with mushroom sauce, salad
Tuesday:
Breakfast: Oatmeal with raisins
Lunch (Kids): Ham roll-ups, Annie's bunnies, celery sticks, peach slices
Lunch (Adults): Leftover spaghetti, carrots and celery, hummus cup
Dinner: Steak, couscous, broccoli, and carrots
Wednesday:
Breakfast: Sausage, grits, and apples
Lunch (Kids): Quesadillas with black beans, bell pepper strips, Craisins, and tortilla chips
Lunch (Adults): Quesadillas with black beans, bell pepper strips, Craisins, and tortilla chips and salsa
Dinner: At Mimi's
Thursday:
Breakfast: Cereal and mandarin oranges
Lunch (Kids): Cream cheese crackers, celery sticks, raisins, bunnies
Lunch (Adults): Tuna salad sandwich, celery, chips and salsa
Dinner: At Mimi's
Friday:
Breakfast: Cream cheese toast, apple slices
Lunch (Kids): Ham wrap, zucchini sticks, and applesauce
Lunch (Adults): Salad with cannellini beans, mandarin oranges, and beets
Dinner: Mexican black bean casserole with a salad
Saturday:
Breakfast: Baked oatmeal
Lunch: Grilled cheese and salad
Dinner: German Lentil Soup
Sunday:
Breakfast: Pancakes, sausage, and fruit
Lunch: Ham sandwiches, apples, and carrot chips
Dinner: Spinach lasagna and salad
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