This week’s plan requires a little more prep than we’ve been doing, but is still pretty intuitive — I’ll just take foods that we’re already working with, and reinvent them purposefully for lunchtime.
Weekend Prep:
- I’ll roast three chickens on Sunday instead of our usual two — One will be for dinner, the second for pot pies on Wednesday night, and the third will be split between pot pies for the freezer and chicken salad for lunches
- Once the chickens are cooled, I’ll make the chicken salad and stash in the fridge for Monday morning
- Whole wheat tortillas are making their third appearance this month already, for Thursday night’s fajita dinner and Friday lunch
Weeknight Prep:
- On Monday, I’ll separate out a small portion of the elbow noodles when I cook them for the mac and cheese and save for Tuesday’s lunches
The Lunch Menus:
- Monday: Chicken salad
- Tuesday: Elbow pasta salad (tossed with whatever dressing, veggies, meats and cheeses we’ve got in the fridge)
- Wednesday: Pork satay meatballs leftover from Tuesday night’s dinner
- Thursday: Leftover pot pie in a thermos (from Wednesday night) or a lunch pantry fallback if anyone doesn’t want pot pie
- Friday: Veggie and rice burritos using leftovers from Thursday’s dinner
The Sides:
- Crackers
- Cheese cubes
- Fresh vegetables
- Fresh fruit
- Nuts/seeds
- Applesauce cups
Leave A Comment