It's Spring Break! We've got lots of fun planned, since my (teacher) husband gets to stay home with us the week. It also means that I get a little bit of extra time in the kitchen, so I can make us some healthy goodies. This ramen noodle salad is one of my favorites!
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Breakfast
fruit served every day
oatmeal
toast and jelly
English muffins
pumpkin bread (from the freezer)
Lunch
Crunchy Asian Ramen Noodle Salad (from Gimme Some Oven)
garden salad
quesedillas
sunbutter/peanut butter and jelly sandwiches
fruit, yogurt, cheese, crackers
leftovers
Snack
Blue Ribbon Granola Bars
Super Cinnamon Spring Tortilla Chips
fruit, yogurt, cheese, and crackers
Dinner
tacos (refried beans, rice, sauteed veggies, cheese, sour cream), fruit
stir fry with rice, chicken (for husband and Maggie), fruit
homemade pizza, garden salad, fruit
Skillet Lasagna (from No. 2 Pencil)
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