What's for Dinner and School Lunch: Week of 4/13
Happy Sunday!
Hope you all had a lovely weekend - this week my parents are visiting!! So more mouths to feed but also so much more help!! So happy!
As always, these recipes are mostly gluten-free ( 2 of us are gluten-free at home, if any changes have to be made to make the recipe gluten-free, I do specify in the recipe.) and designed for two adults and three kids ages 15,12 and 4.
Scroll down and you will find what I send for lunch for two of my three kids. School lunch is yet another source of harmful chemicals for most kids so, while it can be a pain to prep lunch in the morning, it is an important way to reduce overall toxic burden in kiddos, especially the youngest ones! I often send leftovers to make my life easier.
DINNER
Monday: all the veggies and grilled chicken quinoa bowl
This is pretty easy and basic, but does take a little bit of planning ahead- I'm going to roast ( you can also air fry) sweet potatoes, cauliflower ( just drizzle olive oil and some salt), grill some shiitake and white mushrooms and serve with some quinoa and grilled chicken breast.
Tuesday: gluten free meatloaf
This one is on a rotation in our house, because everyone really likes it. And it's pretty easy to make. We use our cast-iron loaf pan for this.
Wednesday: white chicken chili
It’s hearty, good for a crowd and good for before or after soccer practice ( which both my boys have!)
ThUrsday: Basil Chicken Stir-fry
I skip the chili and the sugar and use normal organic Basil leaves..... you could use spinach, but it won't have the same taste.
Friday: spaghetti with Broccoli , olive oil and garlic with a side salad and homemade garlic bread
SCHOOL LUNCH
We use bento style school lunch containers for my preschooler and larger containers made out of stainless steel for my sixth grader. For the preschooler, items I usually send her with include: berries, tomatoes, cucumbers, kiwi, grapes, carrots and hummus, edamame, organic corn, green bean ( with some butter)... These are usually snack foods that we find travel well.
pasta with pesto
leftover quinoa add corn ( from frozen) and feta cheese
leftover meatloaf
sliced turkey, tomatoes and hummus sandwich
rice noodles with edamame, shredded carrots and soy sauce
Here is to a great week! xx Aida