In between lunches where you really make an effort, make a few like this to maintain sanity.

How Jenny starts her days off right. Or something.

Nicholas' go-to fancy dessert when there's no time to make a fancy dessert. (Eat up, kids -- it's just yogurt, right?)

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: fiveandspice -- you may remember her from this -- challenges yogurt to a six-dinner duel. 

Amanda fixes a perfectly balanced lunch this week -- one that we might actually be eyeing as a midweek dinner. Twins, if you'd like Frittata Round Two, consider yourselves invited. We'll let Amanda describe the details: 

"Leftover frittata threaded with turnip greens, tiny diced potatoes, and onion. Greek yogurt with apple raspberry sauce and concord grape coulis."

Amanda digs into "Jerusalem: A Cookbook."

It's a cross between summer and Meatless Monday in the twins' lunchboxes today -- although those apples are an omen of fall! We'll let Amanda explain:

There were still peppers and corn in the market so I decided it was time for a stew of them. That was the main course, just glistening sweet pepper stew. On the side, yogurt, and an apple. I figured they could get meat or fish at dinner.

What's in your lunchbox?