Have you tried making eggs in a muffin tin? There are plenty of recipes on line, here's just one link:
http://www.bettycrocker.com/menus-holidays-parties/mhplib...
The eggs give you protein (and they are very inexpensive), plus you can add in any veggies you have left over, also leftover meats. It's a good way to use up green/red peppers or onions that are just a little past their prime for salads but still good in other things when they are soft.
Spray a muffin tin with cooking spray, then put in any of the following (and you can mix them up so they have different flavors):
- Meats: leftover cooked chicken or turkey, leftover hamburger meat or meatloaf, a little pepperoni or sausage; bacon
- salad or omelette veggies - peppers, onions, tomatoes, spinach, broccoli
- cheese - small cubes or shreds of cheddar, jack, Swiss, taco-style, mozzarella.
-herbs - parsley, Italian seasoning, etc.
Mix up some eggs and a little milk, beat until mixed, add salt & pepper if desired, pour on top of the other items until each muffin cup is about 3/4 full. Bake at 350 about 20 minutes until eggs are set and slightly browning.
You can microwave one in the morning and put it on an English muffin. You can heat a few a lunch like mini quiches without the crust. In the mood for pizza? Make one with spinach, mozzarella, tomatoes, pepperoni. In the mood for quiche? Use swiss, bacon. Tempted to get a burger? Use leftover ground beef, cheddar, some onion and tomato. Want a Cobb salad? Use ham, green onion, tomato, cheese.
I think they keep well in the fridge for 4 days, so mix up a big batch at night (and have your daughter help to make some for herself), and then put them in labeled refrigerator containers according to the flavor.
Other things you can do are to
- mix up some tuna (large can), some mayo or vegan-aise, lots of chopped celery for crunch, and some paprika. Put in individual serving size containers, then grab one with a half a whole wheat pita, and assemble at lunch or just eat separately.
- make a regular quiche of any sort, cut in wedges, and take for lunch.
- make an upside down salad - dressing on bottom, cheese cubes if desired, various veggies (carrots, celery, peppers etc.), any meat additions like turkey, then lettuce on top, in a mason jar (that's usually how I see them on TV but you can use anything if it's tall and relatively narrow). To eat, invert on a plate, and the dressing winds up on top without making everything soggy as it would have been if you premixed a dressed salad the night before.
Keep up the good work!!