Sunday: Eggs and rice crackers with TJ goat's milk creamy cheese, Roasted chicken thighs and big salad, grilled salmon and sauteed green beans (and red wine with Rich, Ryan's dad, he did the grilling)
Monday: Eggs and Veggies, Applegate Roast beef Rudis Wrap with carrot sticks and guacamole (I was at the car shop and needed something I could eat with my fingers while waiting, 1/2 lara bar, leftover chicken thighs and green beans.
Tuesday: Eggs and Veggies, leftover chicken thighs and 1/2 sweet potato and salad, pearberry smoothie for supper between clients, 1 scrambled egg with cheese and almond flour carrot muffin as a bedtime snack.
Thursday: 2 Mini salmon loafs and veggies and 1/3 pear, last of the chicken thighs with 1/2 sweet potato and frozen broccoli, Ground beef/cabbage on big salad.
Friday: Eggs and Veggies Duh! Ground beef/cabbage over 1/2 leftover sweet potato, supper out with mom and dad (I had a grilled salmon cobb salad).
Saturday: Broccoli & Tomato frittata before starting work on the new house, chicken salad and veggies from Byerlys, 2 homemade protein balls, crockpot chicken taco salad with the whole family! And wine, of course.
As you can see, by making a few bigger batches of things, chicken thighs, baked sweet potatoes, and my random beef mixture, I was able to eat a variety of foods without getting bored. It does take a little planning, but I was able to eat well all week long. The key is making sure you have enough ingredients on hand. Oh, and a big enough lunch box to pack it all in!