What's for Dinner & School Lunch: Week of 3/2/2026
Happy Sunday!
And just like that its MARCH! It’s another busy week here: husband traveling some days, soccer practices, tennis matches, ballet and gymnastics classes, one teacher work day (so no school for one of the kids) … basically a normal week of craziness. Meal prepping makes the week a whole lot easier (and healthier!) so here we go!
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: Teriyaki Chicken Skillet Casserole with Broccoli
Most premade teriyaki sauces contain tons of sugar so make sure to read ingredients before buying or make your own!
Tuesday: Steak Enchilada Skillet
Instead of enchilada sauce, I’m making my own green salsa, which I make with green tomatillos cooked in the oven and mixed with a little bit of salt and maybe some garlic powder. We are also switching out flour tortillas for corn tortillas because these are gluten-free and hopefully going to make a large batch of black beans on Sunday so hoping to use fresh black beans instead of canned black beans. If you have to use canned black beans make sure you buy some that come in glass instead of canned to avoid Bisphenol exposure.
Wednesday: gluten free chicken parm
Thursday: turkey tacos
I’m always looking for alternative protein, sources, and turkey when cooked properly is a great alternative to chicken and red meat. There is a slow cooker option for those who loves slow cookers as much as I do!
Friday: One Pot Cheesy Mushroom Spinach Beef Pasta
have been embracing pasta on Fridays because I find it’s so much easier usually to cook. You can make this recipe without the beef for a vegetarian option, which is equally as yummy.
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 butter and cheese
teriyaki chicken leftover
fresh quinoa with corn, tomatoes and feta cheese
chicken nuggets ( will save chicken from prior night without cooking nor adding sauce and cook quickly in the morning)
black beans and rice
Here is to a great week! xx Aida