Pre-Trip Menu (Toddler Tidbits)

When you're planning on an extended stay somewhere (more than a weekend), you don't want to leave much perishable food behind. I also want my children to eat well balanced meals before we leave because it's sometimes harder to do that on the road; in addition, there are so many holiday treats this time of year that add nothing but sugar to our diet. Below is my attempt to eat up the perishable food, eat healthily, and have nothing left over when we leave! (nor do I want to have to cook or prepare anything the morning we leave or spend much time cooking between now and then)

Thursday:

• Breakfast: Biscuits, Scrambled Eggs, Grapefruit
• Lunch: Mac-n-cheese, fresh cucumber chunks (all three of my kids now love these!), apple chunks, sugar cookies
• Dinner: Cottage Cheese and Spinach Gratin (every day version) for kids and sausage-pepper-onion-cheese omelets for adults; muffins; fruit
  

Friday:

• Breakfast: Leftovers from last night!
  
• Lunch: PB&J, fruit, fresh cucumber chunks
  
• Dinner: Baked chicken with BBQ sauce, sweet potatoes (already cooked and in the freezer), Fancy Spinach, canned baked beans if needed
  

Saturday:

• Breakfast: (only dishes to clean are plates and cups--all go in dishwasher; this is a hearty breakfast so we can make it until lunchtime!) Microwave Poached Egg on Toast with slice of cheese for kids and Egg McMuffins from freezer for adults (yes--you can freeze these--I'll be posting the recipe in January hopefully!)