I was trying to simplify food prep this week, which had become cumbersome since the kids started school a few weeks ago. Preparing entirely separate meals for their lunches and for our family dinners was creating both a surplus of food and a deficit of my time for other things. So I intentionally planned family meals that I thought they’d eat leftover the next day, usually warmed up and packed in a thermos. We had some hits and we had some misses – but fortunately, I’ve managed to find a go-to backup lunch plan in case they don’t like the dinner I planned to pack for lunch the next day: bagels spread with cream cheese. No matter what, my kids always agree that that’s an acceptable substitute. Phew.
To see how we plan our meals, click here. The Fam needs to eat. Make it good!
- Pork chops and brats, buns and fixings, corn on the cob, chips, pesto-potato rolls, mango
- Four-bean chili mole with fixings, pesto-potato rolls, tortilla chips, grapes, peach shortbread
- Chicken and rice soup, rosemary no-knead bread, sliced cheese, grapes
- Spicy southwestern chicken, macaroni and cheese, green beans, watermelon
- Snake sandwiches, veggie tray, hummus and pita chips, cheese, crackers, and summer sausage, sliced apples and dip
- Other things to make this week: yogurt, lemon-blueberry pancakes, sourdough whole wheat bread, lunch box apple dip, cinnamon-cream cheese “sushi” rolls, peach fruit leather, berry banana smoothies
- School lunches:
- Egg casserole, bread or bagel with cream cheese, steamed baby carrots, dried apricots
- Beany cheesy burritos, sour cream or salsa and tortilla chips, raisins or grapes, black olives
- French toast sticks with syrup, pears, corn cut off the cob, chai-spiced almonds
- Chicken and rice soup, rosemary no-knead bread, apple with dip or applesauce