Meal Plan: August 25-31

It's a new school year (almost) and not only are we back on the meal-planning bandwagon, but we've got an all new approach.  See below:  more than you ever wanted to know abou our diet.  Rather than plan things out by day, I have created lists of potential breakfasts, lunches, dinners and snacks based on what we have in the house.  These lists, in spreadsheet form, will be hung on our refrigerator, allowing us to cross things off as we finish them up.  I am hoping this system will create more flexibilty and transparency and less waste.  I am hoping to solve my three biggest meal-planning pet peeves at once:  1.  I had planned to serve a certain leftover dish for another dinner, but someone ate it for lunch; 2. I didn't realize there was something good at the back of the fridge and now it's gone bad; and 3. I'm at work and I "feel" like there's no food in the house so I convince myself that the best option is to either eat out/take out or buy all the fixings for whatever I happen to be craving.  I've done the thinking ahead of time.  No excuses.  I'll let you know how it goes.

Breakfasts: (all with fruit; see sweet snacks)

Cheerios

Oatmeal

Toast

Egg Sandwich

Lunches:

Lentil Salad

Turkey

American Cheese

Peanut Butter and Jelly

Arrugula and Tomatoes

Yogurt

Bread

Rolls

Hardboiled eggs

Dinners:

Roasted Buddha Bowl:  Broccoli, Sweet Potatoes, Carrots with Quinoa

Butternut Squash Soup

Bacon, Arrugula and Tomato Sandwiches with Two Week Salad

Pasta with Tomato Sauce

Quinoa with peas, bacon and raisins

Baby Artichokes with Potatoes

Sweet Snacks:

Pineapple

Watermelon

Grapes

Graham Crackers

Peaches

Apples

Peanut Butter

Almond Butter

Bananas

Banana Bread

Chocolate Chip Cookies

Savory Snacks:

Cucumbers

Baby Carrots

Cheddar Cheese

Crackers

Green Beans

Hummus

Avocado

Kale Chips

Almonds

Sauteed Tofu