Day 1: Monday
Breakfast: Oatmeal with sliced bananas and a drizzle of honey.
Lunch: Peanut butter and jelly sandwiches, carrot sticks with hummus.
Dinner: Spaghetti with marinara sauce and a side salad.
Day 2: Tuesday
Breakfast: Yogurt parfaits with granola and mixed berries.
Lunch: Turkey and cheese wraps, apple slices.
Dinner: Baked chicken drumsticks, roasted potatoes, steamed broccoli.
Day 3: Wednesday
Breakfast: Scrambled eggs with whole wheat toast.
Lunch: Grilled cheese sandwiches, tomato soup.
Dinner: Vegetarian chili with cornbread.
Day 4: Thursday
Breakfast: Smoothies made with yogurt, frozen fruit, and a handful of spinach.
Lunch: Hummus and veggie wraps, cucumber slices.
Dinner: Tacos with ground beef or beans, lettuce, cheese, and salsa.
Day 5: Friday
Breakfast: Whole grain pancakes with a drizzle of maple syrup.
Lunch: Mini pizzas on whole wheat English muffins, mixed fruit.
Dinner: Baked fish sticks, sweet potato fries, coleslaw.
Day 6: Saturday
Breakfast: Breakfast burritos with scrambled eggs, cheese, and salsa in whole wheat tortillas.
Lunch: Chicken or tuna salad sandwiches, celery sticks.
Dinner: Homemade pizza night – let kids choose their own toppings.
Day 7: Sunday
Breakfast: Cereal with milk and fresh orange slices.
Lunch: Quesadillas with cheese, black beans, and corn.
Dinner: Creamy pasta with peas and diced ham, side of steamed green beans.
Snack Ideas (for the week):
• Popcorn (popped at home)
• Trail mix (nuts, dried fruit, whole grain cereal)
• Greek yogurt cups
• Cheese sticks
• Sliced vegetables with ranch dip
Tips:
• Buy fruits and vegetables that are in-season to save money.
• Look for sales and discounts when shopping for groceries.
• Opt for store-brand items when possible, as they're often more affordable.
• Plan meals that use ingredients you already have at home to minimize waste.
• Consider batch cooking to use leftovers for lunches or dinners.
Remember, flexibility is key – you can always adjust the plan based on your family's preferences and dietary needs.
Day 1:
Breakfast: Scrambled eggs with whole wheat toast and Sliced bananas on the side
Snack: Greek yogurt with honey and a sprinkle of granola
Lunch: Peanut butter and jelly sandwiches on whole grain bread with Carrot and cucumber sticks with hummus
Snack: Apple slices with peanut butter
Dinner: Baked chicken tenders side of Mashed potatoes and Steamed broccoli
Dessert: Mixed berries with a dollop of whipped cream
Day 2:
Breakfast: Oatmeal with sliced strawberries and a drizzle of maple syrup
Snack: Cheese cubes and whole wheat crackers
Lunch: Turkey and cheese wrap with lettuce and tomato with Baby carrots with ranch dip
Snack: Popcorn
Dinner: Spaghetti with marinara sauce and meatballs with Garlic bread and a Side Salad
Dessert: Chocolate pudding cups
Day 3:
Breakfast: Whole grain cereal with milk and sliced peaches
Snack: Trail mix (nuts, dried fruit, and a few chocolate chips)
Lunch: Grilled cheese sandwiches with Tomato soup
Snack: Celery sticks with cream cheese and raisins ("Ants on a Log")
Dinner: Tacos with ground beef, lettuce, cheese, and salsa served with Spanish rice
Dessert: Banana splits (sliced banana, a scoop of ice cream, chocolate syrup)
Day 4:
Breakfast: Smoothies (banana, spinach, frozen berries, yogurt, and a splash of juice)
Snack: Rice cakes with almond butter
Lunch: Chicken and vegetable stir-fry with rice
Snack: Cottage cheese with pineapple chunks
Dinner: Baked fish sticks with a side of Sweet potato fries and Coleslaw
Dessert: Fruit salad (mixed fruit like watermelon, grapes, and kiwi)
Day 5:
Breakfast: Whole wheat pancakes with blueberry compote
Snack: Veggie chips
Lunch: Mini sliders (small burgers) with lettuce, tomato, and cheese and a side of Steamed corn on the cob
Snack: Orange slices
Dinner: Homemade pizza (use whole grain tortillas as the crust) with Mixed greens salad
Dessert: Yogurt parfaits with layers of yogurt, granola, and sliced strawberries
