Generally, I'm trying to allocate animal proteins to dinnertime for my husband; he usually also takes a serving of leftover dinner to work the next day for lunch. This way he gets a bit more needed protein and I can do lighter fruit-veggie-and-grain-centered lunches for me and my girls!Monday:
Breakfast: Instant oatmeal, banana
Lunch: Yoghurt, curried couscous, crackers
Dinner: Frozen lasagna, garlic bread, broccoli
Tuesday:
Breakfast: Mango/banana vanilla yoghurt smoothies, hot chocolate
Lunch: Spinach salad, tomatoes, gorgonzola, shiitake sesame vinaigrette, dried blueberries
Dinner: Baked chicken drumsticks, home fries
Wednesday:
Breakfast: Milk, banana, Fiber One bars
Lunch: Sesame ginger teriyaki stir-fry: bok choy, edamame, carrots, brown rice
Dinner: Burrito bowls: Brown rice, taco-seasoned ground beef, edamame, sour cream, shredded cheese, etc.
Thursday:
Breakfast: Milk, brown rice porridge from leftover brown rice
Lunch: PB&J, apple slices
Dinner: Gorton's popcorn shrimp (on sale at Giant this week!) served over salads with caesar dressing
Friday:
Breakfast: Milk, toaster oven strawberry crumble (frozen strawberries, butter, oats, brown sugar)
Lunch: Gorton's salmon fillets (also on sale at Giant, using the toaster oven again!), salad
Dinner: Scrambled eggs, sausage, roasted asparagus
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