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Budget-friendly, tasty and nutritious meals for university kids

By The Canadian Living Test Kitchen

Eat well in school with our easy planner to a week's worth of meals.
Monday to Friday meal plan for students:
Monday to Friday meal plan for students:

• Monday

Lunch: Stuff pita bread with store-bought hummus and leftover Vinaigrette Cabbage Salad.
Dinner: Make Garden Minestrone and serve with a green salad tossed with store-bought vinaigrette. Freeze leftover soup in serving-size portions.

• Tuesday
Lunch: Reheat one portion of Southwestern Beef Stew.
Dinner: Make Spaghetti Frittata using defrosted frozen cooked spaghetti. Serve with warmed tomato sauce, if desired. Refrigerate or freeze leftover frittata wedges.

• Wednesday
Lunch: Reheat one serving of Garden Minestrone and serve with hummus and vegetable sticks.
Dinner: Make a toasted sandwich with a leftover wedge of Spaghetti Frittata and leftover Vinaigrette Cabbage Salad.

• Thursday
Lunch: Reheat one serving of the Southwestern Beef Stew; add frozen vegetables.
Dinner: Reheat one serving each of the Turkey Bolognese Sauce and defrosted frozen cooked spaghetti. Serve with a green salad tossed with store-bought vinaigrette.

• Friday
Lunch: Stuff a pita with a leftover wedge of Spaghetti Frittata and sliced fresh tomatoes.
Dinner: Cook's night off!


  • Keywords : teens , food shopping , menus , nutrition

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