I have always been pretty good about putting together a dinner menu plan ( I usually try to do two weeks at a time) but I have never really given much thought to making up a breakfast and lunch meal plan. The last few weeks, I have become more intentional about planning breakfasts and lunches and I have decided it's well worth the extra effort. The kids are a bit "fuller" after breakfast (and don't seem to need a snack in the morning!) and they all enjoy the variety. And, not having to "think" about what to make for lunch, etc...has made it easier on me...even though the meals are sometimes more involved than just PB&J.
I have decided that I need more variety, though. :) I have already picked the brains of some..but would love additional imput! The goal is healthy and simple and the more ideas the better.
So far for breakfast we have:
Oatmeal, cereal, egg mcmuffins, bagel and smoothies, oatmeal pancakes or oatmeal waffles and then a repeat of either oatmeal, cereal or pancakes/waffles ( I make enough the one day to pull the other day straight from the freezer).
For lunch it's: tuna sandwiches, PB&J, english muffin pizzas, quesadillas or bean burritos and sometimes I do smoothies for lunch along with granola.
Really...all ideas are welcome and, hopefully, others will benefit too from your comments!
Comments
One thing we have had for a special breakfast is pumpkin pie with less sugar and no whip cream.
Okay--So here are two ideas for Breakfast, and two ideas for Lunch. Use 'em or tweak 'em as you wish!
BREAKFAST
1. Breakfast Burritos
-whole wheat tortillas filled with scrambled eggs, lowfat shredded cheese, mild salsa. Fruit on side.
2. Yogurt w/ Fruit & Granola
-plain or vanilla yogurt, topped with fruit (we like to use bananas and/or frozen mixed berries from Costco), & granola (or even use a crunchy cereal like Kashi GoLean Crunch)
LUNCH
1. Grilled Cheese on Whole Wheat
(using a griddle gets it done quicker!)
-salsa on side (to dip! :0)
-fruit on side
2. Chili over Baked Steak Fries
(If you ever make and freeze big portions of chili, save some for lunches! Healthier and more economical than canned.) We use ground turkey in our chili; lower in fat.
-top w/ shredded low-fat cheese + green onion; fruit on side.
Hope this helped!
I look forward to reading others' suggestions! I certainly get into my ruts as well and would love some new ideas!
Lunch is about the same as you put...I know this is not the healthiest by any means, my kids LOVE top ramen noodles (hubby and salt, trying to wean him)
Anyways, we're good with those choices, I'm not up for much change either, so many changes everywhere else at least I know what to expect for my meals !(ha ha)
Last night I made a huge batch of bean, beef, and cheese chimichangas and froze them individually so they can be microwaved. Spread refried beans in a tortialla (I used fat-free homemade beans), top with a little meat and some cheese. Wrap it up and place seam-side down on a foil-covered baking sheet. When the sheet is full, give them all a good spray with cooking spray. Bake at 500 for 8-10 minutes.
I also like to keep cooked noodles in my fridge (elbow, corkscrew, rigatoni, etc.). I can change up how I serve it each meal time depending on time and kids' desires--jarred marinara, cheese, plain, leftover chili, macaroni salad, etc.
Breakfast...honey and PB on toast/bagels/waffles to change it up :)
http://suburbansimplicity.wordpress.com/2010/05/26/healthy-sloppy-joes/
Love you!!