It's a short work week, with Friday as a holiday, so I'll prepare a little less in my round-up. (If you're thinking, "what in the world is she talking about, lunch round-up?", see this post.)
So, for this week, I'll be making:
"neatballs" (bean-based meatballs, recipe here, and thanks to Belinda from The Frugal Workshop as her post last week reminded me to make neatballs again soon) -- I made a large batch of marinara last Wednesday, now in the freezer. I'll get a container out and the family can put together "neatballs" and sauce. With the "neatballs", I'll add,
garlic bread -- I have 1 loaf of French bread left in the freezer, from big-batch baking early in June. Split open, spread with homemade garlic butter, oven-toast and cut into chunks. I have a feeling these will go quickly.
mixed salad greens and shredded carrots, undressed -- I'll pick, wash and tear 3 salad spinners full of various salad greens from the garden. Wrap in a large dishtowel, then slide into a large plastic bag, and the lettuce will stay fresh and crisp all week. Add in 1 or 2 carrots, shredded. To this, I'll make up a jar of salad dressing, probably 1000 Island, always a favorite here.
a pan of rosemary polenta -- also delicious when topped with marinara, and super simple to make
individual cups of blackberry-rhubarb sauce -- I use small, 10 oz peanut butter jars with screw top lids. Dollar Tree sells these small jars of peanut butter. The jars are great for lunch items that might be a tad leaky.
a half-dozen boiled eggs
For the week, there will be 3 different fruit or vegetable options, 2 grains and 2 protein items. I estimate this will take about 1 & 1/2 hours to prepare. These lunch options will be supplemented with pbj sandwiches.
