Breakfast on Monday: 230ml milk, 200g bread (flour) and 50g boiled eggs. Lunch: rice (200g of japonica rice), fried pork slices with mushrooms (50g of fresh mushrooms, 50g of pork, 5g of vegetable oil, cooking wine, starch, egg white, monosodium glutamate), stir-frying (200g of vegetables, 5g of vegetable oil, monosodium glutamate, salt). Dinner: steamed bread (180g flour), lily shrimp (50g shrimp, 25g carrot, 25g sweet pepper, 5g vegetable oil, lily starch, monosodium glutamate and salt), beef soup (50g cabbage, 50g dried bean curd, 50g carrot, 50g potato, 50g beef and 5g vegetable oil). Extra meal: fruit. Tuesday breakfast: millet porridge (millet 100g), 230ml milk and poached eggs (50g eggs). Lunch: rice (japonica rice 150g), three strips of shredded fish (50g lean meat, 50g carrot, 5g potato 100g, 5g vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), and stir-fried vegetables with mushrooms (200g green leafy vegetables, 50g mushrooms and appropriate amount of salt). Dinner: gold and silver rolls (flour 100g, corn flour 100g, sesame paste, salt), steamed fresh fish (various fresh fish 150g, vegetable oil 5g, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum). Extra meal: fruit. Breakfast on Wednesday: japonica rice cake (150g), 230ml milk, preserved eggs mixed with tofu (50g lead-free preserved eggs, 50g internal fat tofu). Lunch: rice (japonica rice 150g), scrambled eggs with garlic sprouts (garlic sprouts 100g, eggs 50g, vegetable oil 5g, appropriate seasoning), beef fillet with celery (lean beef 50g, celery stalk 100g, vegetable oil 5g, appropriate seasoning), and spinach vermicelli soup. Dinner: black rice porridge (40g of japonica rice, black rice10g), steamed bread (flour150g), fried pork liver, 50g of pork liver, 50g of pea seedlings, 5g of vegetable oil, pepper, yellow wine, monosodium glutamate and salt, stewed potatoes with kidney beans (25g of lean meat, 60g of kidney beans). Extra food: seasonal fruits. Breakfast on Thursday: 230ml milk, egg cake (150g flour, 50g eggs, 25g sugar). Lunch: rice (japonica rice 150g), shrimp tofu (inner fat tofu 100g, shrimp 50g, vegetable oil, starch, monosodium glutamate and salt 5g), stir-fry (fresh vegetables 150g, vegetable oil, monosodium glutamate and salt 5g), and shredded radish soup with shrimp skin. Dinner: pork and vegetable steamed stuffed bun (flour 150g, lean pork 50g, laver 150g, vegetable oil 5g, proper amount of seasoning), laver and egg soup (egg 50g, laver and seasoning). Extra meal: fruit. Breakfast on Friday: Shrimp wonton (50g shrimp, vegetables 100g, flour 100g, appropriate seasoning) with 230ml milk. Lunch: rice (japonica rice 150g), moo Shu pork (shredded pork 30g, eggs 50g, vegetable oil 5g, edible fungus 5g, seasoning 5g), braised eggplant (lean pork 30g, eggplant 150g, vegetable oil 5g, soy sauce and seasoning 5g), mung bean soup (mung bean and crystal sugar 5g). Dinner: black rice steamed bread (black rice flour 150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), oyster stewed tofu (oyster 100g, tofu 100g, vegetable oil 5g, coriander, onion, ginger, garlic and a little salt). Extra meal: fruit. Saturday breakfast: egg pancake (flour 150g, egg 50g, vegetable oil 5g, appropriate amount of seasoning), milk 230ml, fried mung bean sprouts (mung bean sprouts 200g). Lunch: Dumplings (noodles 100g, lean meat 80g, vegetables 150g, vegetable oil 5g, appropriate seasoning) and mung bean porridge (polished rice 50g, mung bean 25g). Dinner: red bean rice (japonica rice 150g, red bean 25g), stewed swordfish (swordfish 100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery (celery 75g, dried bean curd 30g, vegetable oil 5g, monosodium glutamate). Extra meal: fruit. Sunday breakfast: bread (200g of flour), 230ml of milk and 50g of boiled eggs. Lunch: rice (japonica rice 150g), cumin-fried mutton (mutton 100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate seasoning), roasted rape with mushrooms (fresh mushrooms 50g, rape 150g, vegetable oil 5g, and appropriate seasoning), and mixed with small vegetables. Dinner: lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour 100g), two kinds of onions (50g of pork tenderloin, 50g of lean pork, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, 65438+ of bean curd skin). Extra meal: fruit. If parents think the above recipe is too verbose, here is a simple one (I can't remember where I got it). Monday breakfast: sweet potato porridge, pie lunch: braised pork with kelp, assorted dinner: radish balls, cabbage tofu Tuesday breakfast: corn porridge, steamed pork, tofu lunch: sweet and sour hairtail, stir-fried sushi dinner: fried duck slices with pineapple, assorted scrambled eggs Wednesday breakfast: ham lotus root porridge, peas wrapped lunch: pork liver slices, celery shrimp dinner: bean curd powder, sesame sauce cabbage Thursday breakfast. Cauliflower mushroom dinner: stewed tofu, stir-fried heart Friday breakfast: lily porridge, fried noodles, boiled eggs lunch: diced tofu, pea seedlings dinner: fried fish chips, shredded potatoes Saturday breakfast: milk, scallion biscuits, ham fried eggs lunch: Mapo tofu, mushroom rapeseed dinner: lion's head, fried eggs.