I am a meal planner, and usually know by Sunday which five meals my family will be eating for the remainder of the workweek. I’ve extended this practice to school lunches, mostly so I don’t forget to purchase the food required for the midday meal, (which I frequently used to do before I made a list of what the kids were going to pack each day).
Although it takes a few extra minutes on the weekend to organize my grocery lists, I like not having to think about what to make each morning. I just refer to my plan each morning, prep the food required, and remain stress-free in the process.
Here’s a look at the ten-day back-to-school lunch plan I’ve put together for my youngest son. We have plenty of excellent packable recipes on the site, and I tend to forget how much we enjoyed them in the past. So, grab your pen and paper and take note, because like it or not, the first day of school will be here in less than a week.
12-grain bagel with cream cheese
Fruit and veggie slaw
Blueberries and raspberries
Brownie roll-out cookies
Cheesy pizza rolls
Broccoli florets and ranch dip
Melon balls (cantaloupe, honeydew, watermelon)
Raisins and dried cranberries
It’s peach season and I’ve been eating them by the basket for nearly a week now. Perfectly ripe peaches can add a burst of colour and juicy flavour to any late summer meal. These fragrant golden fruits are at their best from late July to late August.
When choosing your peaches, select the ones that yield gently to pressure, and take care to make sure there are no bruises or bad spots. Peaches don’t ripen much once they’re picked, so you want to make sure they have that peachy-fresh smell and are firm but with a bit of give.
If you happen to purchase peaches that aren’t quite ripe, you can speed up the process by placing them in a brown paper bag along with an apple. To store your fresh peaches, keep them in the fridge for three to five days—they don’t often last longer than that.
Peaches can be used in both sweet and savoury recipes. Two of my personal favourites ways to use fresh peaches are in my peach salsa and peach barbecue sauce recipes, both of which pair well with chicken and pork. The salsa can be served just like the traditional tomato variety (with chips) and is a perfect appetizer for your summer soirees.
Lately, I’ve also been enjoying peaches tucked into my salads, and my current favourite looks something like this: grilled peaches, mixed greens, crumbled blue cheese, sliced cherry tomatoes, slivered red onions, sweet and spicy pecans, topped with a simple mango dressing. To make it a complete meal, I add some grilled chicken or shrimp to the top, and for the kids I break it out into a platter of chicken, peaches, and cherry tomatoes with mango dressing on the side, for dipping.
When it comes to desserts, cobblers and crisps are the most obvious way to serve up seasonal peaches, but I’m also quite partial to a simple, rustic upside-down peach cake that’s easy enough to make for a casual weeknight dinner, but swoon-worthy enough to offer to guests. It can be made a day in advance and stored at room temperature until needed. While it’s definitely perfect with whipped cream or sweetened sour cream, I think a spoon of vanilla ice cream over the cake wouldn’t hurt this sweet dessert either.
Welcome to the EatSavvy Blog where you’ll find great food ideas for your family. We want to help you tackle the day-to-day monotony of what’s for breakfast? Lunch? Snack time? Thanks to our amazing food editor Jannise Scott of www.familybites.ca, we’ve got some great tips in the kitchen as well. Get inspired.
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