Weekend prep: roast sweet potatoes, chop kale, get veggie-cream cheese mix ready for Monday, make tuna salad and biscuits, prep veggies for fajitas.
Sunday
Breakfast: cereal
Lunch: leftover chicken fingers and applesauce
Dinner: spaghetti bolognese with ricotta
Monday
Breakfast: waffles
Lunch: Whole grain biscuit with choice of topping-fruit-cheese (kids lunch), kale salad bowl for grownups
Dinner: creamy veggie pie pockets (adapted from this)
Tuesday
Breakfast: eggs and toast
Lunch: flax seed french toast, fruit, yogurt for kids, shallot lemon tuna salad for adults
Dinner: Fajita bake (add beans) with tortillas and cheese
Wednesday
Breakfast: whole grain pancakes
Lunch: American mac and cheese and roasted carrots for kids, kale salad and tuna in a wrap for adults
Dinner: leftovers (fajitas, mac and cheese or pancakes)
Thursday
Breakfast: Cereal
Lunch: Grilled cheese, fruit, yogurt for kids, sweet potato and spinach with egg whites
Dinner: dinner out at Whole Foods
Friday
Breakfast: oatmeal
Lunch: crepes and fruit for kids, chopped salad for adults
Dinner: homemade whole wheat pizza
Saturday
Breakfast: omelets and fruit
Lunch: grilled cheese and tomato soup
Dinner: take out for kids, date night for parents
