Sunday Preppin'!
It's a busy week around here (sports practices, field trips, spring break), so I'm spending a little extra time to prep on Sunday. It's a gift to myself!
This is a crazy week. We have field trips, spring sports starting, and the start of spring break. To help us balance the week, we’re doing a bit more meal prep than usual on Sunday. We’re making an eggplant parmesan that can be reheated later. Eggplant is very good for you but isn’t always a favorite with kids. Introducing it in a “parm form” is an easy way to get them to try it - it’s covered in cheese and bread crumbs! I use meals like this to say, “look, you love eggplant!” That way, when I introduce it in something else, say a pasta alla norma or grilled in the summer, I can say, “Oh, you’ve already had eggplant and liked it, remember?”
We’re making salad dressing too. You can also make the taco meat and freeze or refrigerate it.
Week of March 3
SUNDAY
Prep: Make Eggplant Parmesan. Make Salad dressing. Make taco meat.
MONDAY
Breakfast: Parfait: Yogurt, Granola, Fruit
Lunch: Quesadillas
Dinner: Eggplant Parmesan and Perry Fam Salad
TUESDAY
Breakfast: Bagels with Cream Cheese
Lunch: Homemade “Lunchable”: crackers, cheese, salami
Dinner: Tacos with all the Favorite Fixings
WEDNESDAY
Breakfast: Cereal or Granola with Milk
Lunch: Sandwiches with Chocolate Hazelnut Spread
Dinner: Sweet and Sour Chicken with Rice and Sauteed Green Beans
THURSDAY
Breakfast: Waffles (Frozen)
Lunch: Bagel with Cream Cheese
Dinner: Iron Skillet Pizzas and Salad Kit
(I only included pepperoni as a topping below. Adjust your grocery list if you want to do something else: mushrooms, pineapple, peppers, whatever!)
FRIDAY
Breakfast: Eggs and Toast
Lunch: Leftover Pizza
Dinner: We’ll be on spring break and traveling!
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