Kids are great. They’re especially fun at meal time when they’re hungry but they don’t know what they want to eat. I make my kids a variety of foods but with 3 at home during the week, we inevitably run into issues. The baby always cries at the exact moment that I started preparing lunch, the toddler is napping or just waking up – crying of course, and the 4 year old is whispering her lunch choices from across the room.
It’s crazy. I usually fix Mac and Blueberry their food and then since it’s lunch time, Nugget also wants to eat, so I feed him. I’ve basically given up on hot lunches. Lunch time takes about 40 minutes and I’m running around for at least half of that. Since I’ve been a mother, I’ve been chowing down on huge salads for lunch. They’re easy to prep on Sunday, are healthy, and are a great way to get in a couple helpings of vegetables.
So, how do I prep for my week of salads? Well, on Sunday, as I’m making my lunch, I get started on the prep. I buy vegetables in bulk and keep them in those Rubbermaid fridge tubs, they seem to work pretty well. Each week, I buy:
- a pack of romaine lettuce, 3 come in a pack
- a bag of baby spinach
- a bag of broccoli/cauliflower mix
- a bag of shredded carrots
- an avocado or 2
- a cucumber
- a rotisserie chicken
- a can of yellow corn
- a can of black beans
I pre-chop all the lettuce and spinach and chop up all the chicken – breaking it down off the carcass and cutting it into bite-sized pieces. For my salads, I basically have 2: one is pictured as a “classic” salad. I use ranch dressing with this salad. For the other one, instead of the broccoli, cucumber, and carrots, I add some yellow corn and black beans. For the dressing, I use olive oil and southwest seasoning from McCormicks. I have thought about making them ahead of time but my fridge space is limited so I just keep all the ingredients prepared so I just have to through it all on a plate.
What about you? How do you make lunch easier during the week?