Our new schedule is under way and we are trying to adjust. Typically, I make the kids breakfasts and lunches and have everything queued up for them to pack in the mornings. This year, they are responsible for making their own breakfasts and lunches; they can write out their lists of what they want and if they forget, then they’ll just take when I grab.
This week, their lists are as follows:
13 — Breakfast, french toast sticks – grapes – cheese stick; Lunch, salads – berries – cukes – kettle corn; Afternoon Snack is a meat stick.
11 — Breakfast, chia pudding – grapes – cheese stick; Lunch, dumplings – berries – yogurt – peppers – kettle corn; Afternoon snack, almonds.
I love that 11 has the palate of a 95 year old. Perhaps this is where 3 gets it… 3 doesn’t start preK until next week but since he is typically with me when I shop, he can pick out his snacks for the week.
My in-laws were in town the beginning part of the weekend and are leaving on Tuesday after dropping 13 & 11 off at school. I will also head to campus on Tuesday to make sure everything is set up and I can access my course info without issue. I am looking forward to getting back into the swing of things and have a few meals planned:
Monday — marinated, grilled chicken; grilled potatoes with cheese & Greek yogurt; and a tossed salad.
Taco Tuesday — chicken soft tacos with the usual goodies: jalapeños, Greek yogurt, cheese, and hot sauce; we will probably do beets and Spanish rice to round it out.
Wednesday — The Defined Dish’s crispy salmon sticks (or haddock if S&S doesn’t have salmon) with Alexia fries and a Greek salad with lettuce, tomatoes, cucumbers and a lemon vinaigrette.
Thursday — grouper; grilled potatoes with cheese & Greek yogurt; and leftover salad/beets.
Friday, I will probably head up to Trader Joe’s and load up on some things for the coming week and we will likely order Thai food or something so we can kick off our weekend in a relaxing way.