I was impressed that my rightie colored this entire page using his left hand.

If you are packing lunches again, you may be like me, and searching for ideas. The menu focus this week is a few more lunch items that can also easily be served for dinner. Many of the "lunches" are really leftovers but may not show up in the lunch box for a day or so to maintain appeal.

Monday:

Cheese Quesadillas on Corn Tortillas

Chips & Salsa

Fruit

Tuesday:

Chinese Inspired Meal

Tofu Char Sui

Gyoza Dumplings & Dipping Sauce

Orange

Tofu Char Sui

Ingredients:

Firm Tofu

Olive Oil

2 T Agave

1/3 c Soy Sauce

2 t Ginger, Grated

1 T Sesame Oil

1 t Chinese Five-Spice Powder

2 T Water

Directions:

Cut the tofu into 1 inch cubes. Heat olive oil in pan and stir fry tofu until golden.

Preheat Oven to 450 degrees.

Mix together agave, soy sauce, ginger, sesame oil, five-spice powder, and water. Arrange the tofu in a 9 x 13 inch baking dish and pour sauce over, stirring to coat. Spread the tofu out and bake for 20 minutes or until sauce is absorbed.

Wednesday:

Turkey Club Wrap with Whipped Avocado

Dill Pickle

Cut Veggies with Ranch Dressing

Peach

Turkey Club Wrap

Spread avocado cream on a tortilla. Then add deli turkey meat, bacon, lettuce and tomato.

Avocado Cream (Enough for several wraps)

1 Avocado, pitted & diced

1-2 T Sour Cream or Plain Yogurt

2 T Cilantro, Chopped

1 1/2 T Lime Juice

1/4 t Salt

1/8 t Cumin

1 Garlic Clove, minced

Mix all together.

Thursday:

Soba Noodle Salad

Fruit

Friday:

Lemon Scented Quinoa Salad

Fruit