Ingredients for 4 (2 adults + 2 young children):

• 1½ cups dry oats
• 3 cups milk or milk-water mixture
• 2 bananas
• 4 tbsp peanut butter
• Pinch cinnamon

Instructions:

1. Put oats and milk into a medium saucepan. Turn heat to medium and stir.
2. When small bubbles appear, lower heat. Cook 5–7 minutes, stirring so oats do not stick. Add water if too thick.
3. Mash bananas with a fork. Stir half into the oats; spoon remaining banana on top.
4. Turn off heat. Stir in peanut butter until completely blended. Sprinkle with cinnamon and let cool before serving.

Ingredients for 4 (2 adults + 2 young children):

• 3 cups cooked rice
• 2½ cups cooked beans
• 1½ cups mixed vegetables
• ½ cup shredded cheese
• 1 tsp oil

Instructions:

1. Heat oil in a skillet over medium heat. Add frozen vegetables and cook 5–7 minutes until hot and tender.
2. Add cooked beans and 2 tbsp water. Stir and warm for 3–4 minutes. Mash some beans with the back of a spoon.
3. Warm rice until steaming hot. Divide rice and beans among four bowls.
4. Sprinkle with cheese and stir so it melts. Let children’s portions cool.

Ingredients for 4 (2 adults + 2 young children):

• 12 oz dry pasta
• 2 cups cooked lentils
• 2 cans tomatoes
• 1 cup frozen spinach
• ½ onion
• 1 tbsp oil
• Water

Instructions:

1. Dice half an onion into small pieces. Heat oil in a large pot over medium heat; cook onion about 5 minutes until soft.
2. Add tomatoes, lentils, and 1 cup water. Stir and bring to a gentle simmer.
3. In another pot, boil water and cook pasta according to package instructions until soft. Drain carefully.
4. Stir spinach into sauce and cook until fully heated, about 3–5 minutes.
5. Mix pasta into sauce; add a little water if dry. Cool slightly before serving.

Ingredients for 4 (2 adults + 2 young children):

• 5 eggs
• 1 lb potatoes
• ½ onion
• ½ cup mixed vegetables
• 1 tbsp oil

Instructions:

1. Wash potatoes, then dice into small ½-inch cubes. Place in a saucepan, cover with water, and simmer 8–10 minutes until fork-tender. Drain.
2. Heat oil in a large skillet. Add diced onion and cook 3 minutes; add potatoes and vegetables and cook 5 minutes.
3. Crack eggs into a bowl, beat with a fork, then pour over vegetables. Stir gently until eggs are fully set.
4. Divide among plates. Serve with fruit if available.

Ingredients for 4 (2 adults + 2 young children):

• 8 slices bread
• 4 tbsp peanut butter
• 2 bananas
• 2 cups milk for serving

Instructions:

1. Lay bread slices on a clean surface.
2. Spread each of four slices with 1 tbsp peanut butter in a thin, even layer.
3. Slice bananas thinly and distribute across the peanut-butter bread.
4. Cover with remaining bread; cut sandwiches into age-appropriate pieces. Serve with milk.

Ingredients for 4 (2 adults + 2 young children):

• 3 cups cooked beans
• 2 cans tomatoes
• 2 carrots
• 1 onion
• 1½ cups mixed vegetables
• 3 cups cooked rice
• 1 tbsp oil
• 1 cup water

Instructions:

1. Peel or scrub carrots; dice carrots and onion small.
2. Heat oil in a pot over medium heat. Cook onion and carrots 6–8 minutes, stirring.
3. Add beans, tomatoes, frozen vegetables, and water. Stir, bring to a gentle bubble, and cover loosely.
4. Simmer 20 minutes, stirring occasionally, until carrots are very soft. Add water if too thick.
5. Serve half the chili over hot rice. Refrigerate or freeze the other half promptly for tomorrow’s lunch.

Ingredients for 4 (2 adults + 2 young children):

• 1½ cups oats
• 3 eggs
• 2 bananas
• ½ cup milk
• 1 tsp oil
• Cinnamon

Instructions:

1. Put oats in a blender and blend into coarse flour; or use them whole for more textured pancakes.
2. Mash bananas in a bowl. Mix in eggs, oats, milk, and cinnamon. Rest batter 5 minutes.
3. Heat a lightly oiled nonstick skillet on medium-low. Spoon in small circles of batter.
4. Cook about 2–3 minutes until edges set; flip carefully and cook another 2 minutes until centers are fully cooked.
5. Cool, cut into strips or small pieces, and serve with a little yogurt if desired.

Ingredients for 4 (2 adults + 2 young children):

• 4 medium potatoes (about 1½ lb)
• Reserved chili from Day 2
• ¼ cup cheese

Instructions:

1. Scrub potatoes and pierce each several times with a fork.
2. Bake at 425°F/220°C for 45–60 minutes until a fork slides through easily. Alternatively microwave in short bursts until fully tender.
3. Reheat reserved chili to 165°F/74°C.
4. Split potatoes carefully, fluff inside with a fork, spoon on chili, and sprinkle cheese. Let cool.

Ingredients for 4 (2 adults + 2 young children):

• 4 cups cold cooked rice, refrigerated promptly
• 5 eggs
• 2 cups mixed vegetables
• ½ cup spinach
• 1 tbsp oil

Instructions:

1. Crack eggs into a bowl and beat with a fork.
2. Heat half the oil in a large skillet. Add eggs and stir until fully cooked; transfer to a plate.
3. Add remaining oil and frozen vegetables; cook 5–7 minutes until tender. Add spinach and cook through.
4. Add cold rice and stir until steaming hot throughout. Return eggs to pan and mix.
5. Serve immediately; refrigerate leftovers promptly.

Ingredients for 4 (2 adults + 2 young children):

• 1½ cups oats
• 2 cups milk
• 4 tbsp peanut butter
• 2 bananas
• Cinnamon

Instructions:

1. In a bowl or four covered containers, combine oats and milk.
2. Stir peanut butter thoroughly into the liquid until evenly mixed. Add cinnamon.
3. Cover and refrigerate overnight (at least 6 hours).
4. Before eating, stir, add sliced banana, and loosen with water or milk if too thick.

Ingredients for 4 (2 adults + 2 young children):

• 1½ cups dry lentils
• 1 can tomatoes (use reserved or extra if needed)
• 2 carrots
• ½ onion
• 5 cups water
• 4–8 slices bread
• 1 tsp oil

Instructions:

1. Rinse lentils in a strainer. Dice onion and carrots very small.
2. Heat oil in a pot and cook onion 3–4 minutes. Add carrots, lentils, tomatoes, and water.
3. Bring to a boil, then reduce heat and simmer 25–35 minutes until lentils and carrots are very soft. Stir periodically.
4. Mash some lentils with a spoon to thicken; add water if too thick. Toast bread.
5. Ladle into bowls and serve with toast, cooled enough for children.

Ingredients for 4 (2 adults + 2 young children):

• 4 medium potatoes (about 1½ lb)
• 2½ cups cooked beans
• 1½ cups mixed vegetables
• ¾ cup shredded cheese

Instructions:

1. Scrub potatoes, pierce, and bake at 425°F/220°C until very soft, about 45–60 minutes.
2. Warm cooked beans with a splash of water; mash some for a creamy texture.
3. Cook frozen vegetables in a saucepan until tender and hot.
4. Split potatoes and top with beans, vegetables, and cheese. Return to oven 2–3 minutes to melt cheese if desired.

Ingredients for 4 (2 adults + 2 young children):

• 4 tortillas
• 5 eggs
• 1½ cups cooked beans
• ½ cup shredded cheese
• 1 tsp oil

Instructions:

1. Beat eggs in a bowl. Heat oil in a skillet over medium-low heat.
2. Pour in eggs and stir gently until completely set.
3. Warm and mash beans with a fork. Warm tortillas briefly so they fold without tearing.
4. Spread beans thinly, add egg and cheese, fold in sides and roll. Cut into small pieces for children.

Ingredients for 4 (2 adults + 2 young children):

• 8 slices bread
• 4 tbsp peanut butter
• 2 bananas
• 1 cup yogurt
• Water or milk

Instructions:

1. Toast bread lightly, or leave soft for children who prefer it.
2. Spread peanut butter thinly and evenly.
3. Slice bananas and add on top.
4. Spoon yogurt into small bowls and serve alongside.

Ingredients for 4 (2 adults + 2 young children):

• 1 cup dry rice
• 1 cup dry lentils
• 1 can tomatoes
• 1½ cups mixed vegetables
• ½ cup shredded cheese
• ½ onion
• 1 tbsp oil
• 4 cups water, plus more as needed

Instructions:

1. Rinse rice and lentils separately. Finely dice onion.
2. Heat oil in a large pot and cook onion 3–4 minutes. Add rice, lentils, tomatoes, vegetables, and water.
3. Bring to a boil, cover, and reduce heat to low. Cook 25–35 minutes, stirring occasionally and adding water as needed, until rice and lentils are tender.
4. Turn off heat. Stir in cheese until melted. Rest 5 minutes, then serve.