I made the salad in mason jars and I have only tried them one day. I also made little mini bowls of nuts to put on top. I mixed walnuts, pecans, almonds and sunflower seeds. For the first day it was delicious. We will see how tomorrow goes. It was so easy though! I hope to do this every week. My salads are layered this way (from bottom to top) - 1 T. of dressing, red onions, carrots (chopped), green peppers, celery, cooked quinoa, Romain lettuce and spinach. The dressing is great - it is with all of the hardier veggies and they stay crunchy so far. I don't love dressing so 1 T. was plenty for me, but my husband would have liked to have more. My dressing was a very simple homemade balsamic vinaigrette.
I also chopped up a bunch of fruit and veggies and put them in our trays that we have and put them in the fridge to pull out for breakfasts and lunches.
I would also recommend listening to this podcast from Goats Milk Stuff: How to Eat Enough Fruits and Veggies. She gives lots of great tips and ideas. I need all the help I can get.
Now onto my menu, as usual I keep breakfast and lunches simple. I do some things on the weekend to make it easier for the week. Breakfasts are usually served with fruit smoothies.
- Blender Batter Waffles
- Eggs and bacon and applesauce
- Cereal and Milk
- Mini whole wheat bagels and strawberry cream cheese
- Homemade uncrustables, fruit and veggie trays
- Leftovers and applesauce
- Salads in Mason Jars served with a sweet potato
- Communal Lunch (with fruit and veggie tray)
- Fried chicken and biscuits - my husband is bringing it home for us - his craving not mine (Two weeks in a row)
- Baked spaghetti (from the freezer), spinach salad and breadsticks
- Beans and cornbread
- Pizza, Easy whole wheat breadsticks, Spinach Salad and strawberry slushies
- Cracker Barrel style Chicken and Dumplings, green beans and corn (Didn't have this last week)
- Leftover Buffet
Check out more menus at Menu Plan Monday.What's for dinner at your house this week?