One other wacky idea: I'm going to bake a whole bunch of sweet potatoes, mash'em, and freeze the leftovers in portions.
Breakfast - Pumpkin custards
Lunch - Caprese salad - rBGH-free mozzarella, tomatoes, fresh basil, salt, pepper, olive oil, on top of greens, with a bit of liverwurst
Dinner - Bacon zucchini quiche, salad
Breakfast - Fried eggs, bananas for the girls
Lunch - Apple slices with almond butter, leftover quiche
Dinner - Slow cooked pork roast with carrots, leeks, potatoes
Breakfast - Blueberries (on sale at Giant!) with whole fat yoghurt
Lunch - Lunch at preschool with my daughter for a "Thanksgiving Feast"
Dinner - Leftover pork roast; baked/mashed sweet potatoes
Breakfast - Cheesy scrambled eggs
Lunch - Bananamandeln smoothies
Dinner - Shrimp and asparagus over spaghetti squash with a white wine reduction
Breakfast - Mixed berries, cottage cheese
Lunch - Packed to eat with a friend; boiled eggs, apples, nuts, raisins, etc.
Dinner - Roast turkey, wasabi asparagus (on sale this week at Giant for $1.99/lb.!)
Preschool Lunch Ideas:
Lunchbox #27: Pumpkin custard, liverwurst, quiche
Lunchbox #28: Blueberries, wasabi asparagus spears, slices of Kerrygold cheese, apple slices with almond butter