I love reading other ladies' blogs and getting ideas for making my day more efficient. I have learned a lot of great tips from many different posts over the past few years. I honestly don't remember if I read about meal planning on a blog or in a book or if I just thought that it would benefit our family to do it this way. I'm sharing what works for us at this season of life in hopes that it may benefit someone else.
Part of making out a new schedule for the start of our school year involved coming up with a good plan for breakfasts and lunches during the week. In the past I have just looked in the cabinet to see what was available when it was time for the meal. Since I only have 30 minutes scheduled for eating and cleaning up at each meal, I knew that wouldn't work so well. I sat down and came up with five breakfasts and five lunches, and they are each scheduled for the same day every week. I have lists on the inside of the pantry door so that I can look quickly to see what we are having and what I may need to prepare for the next day.
Breakfast
Monday - Oatmeal & Green Smoothie (make
Granola)
Tuesday - Yogurt, Fruit & Granola (prepare
Baked Oatmeal)
Wednesday - Baked Oatmeal
Thursday - Granola, Fruit & Milk (prepare
Baked French Toast)
Friday - Baked French Toast (I do some substituting in this recipe...maple syrup instead of corn syrup and replace the brown sugar with half as much honey. I haven't gotten it quite right yet, but no one has complained and I'll keep working on it.)
Lunch
Monday - Tuna Salad, Triscuits (these only have 3 ingredients!), Cheese, Veggies, Fruit
Tuesday - PB &J, Veggies, Fruit, Pretzels (boil eggs)
Wednesday - Egg Salad, Triscuits, Veggies, Fruit (put
refried beans in crockpot)
Thursday - Nachos w/Refried Beans
Friday - Boiled Eggs, Fruit, Veggies, Cheese, Pretzels
A post with details on our new schedule will hopefully be coming soon, but I will just say that I have a 30-minute time slot in the morning for lunch and dinner prep. That is when I will do things like boil eggs and put the beans in the crockpot. I also have a 30-minute slot in the evening where I can prepare things for the following morning's breakfast. It is really nice to be able to pull a pan of Baked Oatmeal out of the fridge, put it in the oven before I walk, and have a hot breakfast ready by 7:00 with very minimal mess to clean up.
I stuck to this schedule really well the first two weeks and it worked wonderfully! I wasn't feeling the greatest last week, so I have to admit that my children ate a lot of cold cereal (which they can get and clean up completely on their own) and we had a lot of leftovers for lunch. The thought of dealing with food in the mornings was a little too much for me. That will pass soon though, and we'll get back on our schedule. Things run so much more smoothly when we stick to the plan!
What do you do for breakfast and lunch on school days? Do you have any good make-ahead recipes that you could share?