Lunch: salad greens with feta and lemon vinaigrette, tuna and crackers.
Dinner: lentil soup with cheesy toast.
My secret logistic:
1. Make enough soup to last a few meals. Freeze individual servings for another day.
2. Never, ever skip breakfast! I offer variety and balance each morning. Hubby never ate breakfast until he was diagnosed with Type 2 Diabetes. This is an important meal for keeping him healthy. We used to have two pancakes, two eggs, sausage and toast. Look how breakfast has been slimmed down to a MINI MEAL.
3. Serve as much salad as you can. I combine fresh greens and cooked ones. I've talked about how I pickle eggplant, peppers. I fish these out and chop and sprinkle on top of salads to add color and contrast. The cherry pepper on the tuna is a good example.
4. I use a variety of breads, crackers, muffins, for the starch component.
(p.s. notice that I vary the serving pieces too!)