Better later than never getting this up, right?

Each week, I’m adapting more to our new routine.  I’ve decided that I need to also write down lunches on my meal plan.  The kids don’t like me to pack sandwiches every day.  In one way I’m glad that they don’t want sandwiches much because gluten free bread is expensive, but that is an easy lunch to make.  This week, I’m trying to plan lunches, too, so I’m not staring at the refrigerator at 7 a.m. wondering what to pack.  🙂

Here’s what we’re having this week:


Lunch:  Chicken Fried Rice

Dinner: Salmon, Sweet Potato & Brussels Sprouts dinner


Lunch:  BBQ Chicken, zucchini, french fries

Dinner: Garlic Butter Pork Tenderloin, sweet potatoes, potatoes, broccoli


Lunch: Leftover chicken fried rice, hard boiled egg, cucumber slices

Dinner: Apricot Soy Ginger Chicken, roasted green beans


Lunch: Harvest Chicken Salad,

Dinner: leftovers


Lunch: Diced Potatoes, Bacon, Eggs, Cheese Scramble

Dinner: Chili de Three Amigos, salad


Lunch:  Sandwiches, chips, grapes

Dinner:  Slow Cooker Ham & Bean Soup (with added carrots & celery), cornbread


Lunch: Hot dogs, cornbread, carrot sticks

Dinner:  Hearty Meatball Soup, salad

What do you have on the menu this week?