At our old daycare, P got two organic, vegetarian snacks and a huge, delicious lunch every day. The Waldorf-inspired program is very green, with the kids using cloth napkins and helping to bake and mend and all that good stuff. Tomorrow, we begin public Montessori school (no AM snack) and an afterschool program that (we called ahead) is serving bologna sandwiches for lunch. We’ll be packing lunches a lot of days, but I’m also assuming that I’m going to have a kid that is much hungrier at dinnertime than he has been in the past!

I’m going to sick to preschooler-pleasing meals for this week:

Monday: Grilling with friends (and nine kids age ten and under!), so lots and lots of chicken dogs and corn for the kids and broccoli, basil, and shrimp kabobs for the parents with grilled potatoes. Yum!

Tuesday: Pasta and turkey meatballs. We love the Trader Joe’s meatballs that you just dump into a pan with some sauce.

Wednesday: Cabinet clean out stir fry — I have udon noodes and a can of baby corn that P loves but I’d like to be done with. I’ll do a saute with some farmers market veggies (carrots, onion, garlic), frozen edamame, and some shrimp. A little ginger, a little soy sauce, and dinner is ready in 5 minutes!

Thursday: I had to skip the Quinoa and Black Beans from last week because I thought we didn’t have frozen corn. Goes to show you my freezer really is as out of control as I make it out to be, because the corn was there all along!

Friday: Pizza night, our weekly tradition

Saturday: Slow cooker teryaki chicken wings and rice

Sunday: Big box of Annie’s Mac and Cheese filled out with ground chicken and frozen peas

We’re lucky to have a three year old with a broad palate (his favorite food is Indian), but I don’t mind keeping it in the comfort food realm for a transition-filled week.