Wednesday, March 23rd, 2011

Breakfast: Cheesy scrambled eggs with ham (S), ww toast (Me: Spinach & Cheddar Frittata, milk)
Eva's Snack: Salad (lettuce, grated carrots, peas, gr peppers, sliced hb eggs, shredded cheddar)
Eva's Lunch: PB Sandwhich, strawberries, go-gurt, Annie's bunny fruit snacks,mini chocolate chip cookies
Lunch: Garden Vegetable Wraps, Pears, Milk
Snack: applesauce, grahm crackers
Dinner: Garlic, Lemon & Rosemary Crusted Pork Chops (S), brown rice, fresh asparagus

I changed the fruit for Eva's lunch since I have two packs of fresh strawberries to use before they go bad. And I planned ahead, so I also bought her some fruit snacks and some mini chocolate chip cookies. Both containers were empty when she came home!! whoo, hooo, I LOVE that! Especially when she hasn't been eating much lately. I think that by planning her lunches and snacks out for the week in addition to the rest of the meals helped me give her a better variety of foods she likes.
Breakfast was good, but I'm not enjoying the fat-free sharp cheddar, can't taste it!! lol I didn't do what I planned for lunch. I took the leftovers from yesterdays lunch, added a little salsa and cheddar cheese, then crumbled some tortilla chips on top. Yum!! It was VERY good and I'll make that again.
Dinner was a HIT!! I was feeling lazy (and rushed!) Thankfully, the pork chops were center cut and thin, so I just sprinkeled McCormicks Garlic, Lemon & Rosemary Crusting Blends on both sides. Swirled a little olive oil in the pan and when it was hot, put the port chops in the pan. Cooked over med-high heat for 3 mins on each side. Turned off the heat, covered them, and let them sit while I reheated the brown rice and steamed the asparagus. (15 mins later, they were still hot and the correct temp.) All the kids ate them and Eva actually ate 2 of them and wanted a third!!

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