this is a great idea from my friend jill the farmer (and inspiring photo by her, too). to keep your kids snacking healthy use a muffin tin and fill with good options. leave it out/ in the fridge all day for their grabbing pleasure!
as for dinners this week: i just did inventory to see what i had in the fridge as far as produce and perishables so i can use it all up along with staples from the pantry. i spent the budgeted grocery money on our fun holiday weekend, so i'm not grocery shopping this week. but we have plenty to eat. simple meals, including some breakfasts for dinner- my favorite and cheap! the menu:
monday: grilled cheese, caesar salad, baby carrots + dip
tuesday: cheesy eggs with salsa, apples, bran muffins
wednesday: rice and broccoli casserole*, canned pears
thursday: blueberry flax pancakes, banana smoothies
friday: whole wheat pasta + marinara sauce, garden salad
*rice + broccoli casserole (one of our oft made dinners): cook some brown rice and spread it in the bottom of a 9x13. steam lots of broccoli and spread it on top of the rice. mix in a bowl: one can cream of mushroom, a cup or two of mayo, some lemon juice, and salt and pepper. spread on top of broccoli. cover with shredded cheddar cheese. tear bread (stale is great) into bite size pieces and spread on top of the cheese. bake in a hot oven till cheese is bubbly. especially yummy for lunch the next day.