I haven’t posted a menu in a while because we’ve been traveling and it has been hard to keep up with everything… but we’re back and here you have last week’s menu.
This week we had a very decent dinner menu in terms of variation: we had chicken, pasta, eggs, fish, everything always accompanied with vegetables and salad. And it was well balanced with the kid’s lunches.
The chicken with cabbage is a very simple yet delicious recipe that only has chicken, cabbage and soy sauce. Recipe coming soon…
The lasagna is packed with vegetables, this time I used: eggplant, zucchini, onion, carrots, mushrooms everything coated with tomato sauce and bechamel. The bechamel makes it heavier but tastier, but it can be totally omitted, I actually don’t do it most of the times.
The lentil and cauliflower salad is a salad that I have been working on lately, specially the tahini dressing that makes the whole dish make sense. It has boiled black lentils, roasted cauliflower, sautéed mushrooms over a bed of mixed greens with a lemon-tahini dressing. Once I get this salad 100% ready for prime time, I will post it.
My quiche has ham, mushrooms, gruyere cheese, eggs and some regular cream. I always have it ready those days I know we get home late and the kids are hungry, so I just put it in the oven to warm up and we have dinner ready in no time.
And the mahi mahi I bread it and pan fried it. I know it is not the healthiest way of eating fish but my kids eat it happily this way so if I have to choose between no fish or fried fish, I choose fried fish (given that we don’t eat that many fried foods).
|Breakfast||Yogurt w/ granola||Power bowl||Cereal w/ milk||Oatmeal||PBJ sandwich|
|Lunch box||Chickpea salad||Meatballs w/ rice||Avocado and ham taco||Pasta w/ tomato sauce and tuna||Lasagna leftovers|
|Dinner||Chicken w/ cabbage + salad||Vegetable lasagna + salad||Lentils & cauliflower salad w/ tahini dressing||Ham and mushroom quiche + salad||Mahi mahi + brussels sprouts + salad|
Breakfast is accompanied by either a piece of fruit or a smoothie.
Lunch boxes always have a serving of raw vegetables (carrots, peppers, cucumber or cherry tomatoes and I alternate between them) and fruit that varies depending on what they had for breakfast.
For dinner we have a salad almost every day and it is usually a green salad with a combination of whatever there is in the fridge: lettuce, tomatoes, peppers, cucumber, shredded carrots, corn, avocado, sunflower seeds. And dessert is always a fruit.