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

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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