School has not started here, but I know it has in many other parts of the country. This week I’m posting non-sandwich lunch ideas. Eating school provided lunch is NOT an idea, even if the offering du jour is GFCF diet appropriate. Have you seen that stuff? I’ll spare you my rant. Since many schools are enforcing a no peanut or tree-nut rule, I’ll keep them out of my plans this week as well.
Today for lunch is Mild Beef Chili over baked potatoes. Chili is a great thermos meal; for school lunch I skip the potato and send corn chips for easier eating (and avoiding the long line for the microwave). But, today I have leftover baked potatoes and some jarred peaches, so that’s what we’re having!
These are not the beans called for in the recipe. I use whatever I have in the pantry!
Here’s the nutrition for the whole lunch:
Having a go-to chili recipe is a meal saver. If you think ahead and keep some in the freezer, you always have a meal. By stirring in some cocoa and cinnamon, you can turn it into Cincinnati Chili (like Vegetarian Cincinnati-Style Chili over Spaghetti only, clearly, not vegetarian), roll it into omelets for a Sunday brunch, use it as a taco filling…
Find a chili you like, add it to your meal plan, and make enough for later. Wondering what’s for lunch is one less thing to worry about in the morning.
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