Lynn, your list of breakfasts is amazing, but what's even more incredible these days is that you make it a priority to sit down as a family for breakfast. It's such a rarity in our fast-paced world. Growing up we always sat down as a family for breakfast and I have fond memories of that. Our children ate on the run, for the most part, but did have something before leaving the house, even if I handed it to them on their way out the door! Here's a recipe for steel-cut oatmeal done in the crockpot overnight: Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal By Monica Servings: 5 1-cup servings Ingredients 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped) 1-1/2 cups fat-free milk 1-1/2 cups water 1 cup uncooked steel-cut oats 2 tablespoons brown sugar 1-1/2 tablespoons butter, cut into 5-6 pieces 1/2 teaspoon cinnamon 2 teaspoons ground flax seed 1/4 teaspoon salt Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter Directions Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

I use a lot of those "snack sized" baggies. Then I measure out a portion of almonds, peanuts, dried mangos, muesli, granola -- lots of little snacks -- you can put almost anything you like to eat into one of those little baggies. I love yogurt, and will mix the muesli or granola right into the yogurt. I take packages of flavored oatmeal along with a package of fruit -- for example, peach oatmeal with peaches packed in water -- and I make that up for lunch, with a sprinkling of toasted slivered almonds on top (for protein). I hard boil eggs, and take them along (make sure you don't hard boil fresh eggs; they are dreadful to peel. Wait until the eggs are at least 1 week past the "sell by" date, and then cook them. The shells will just fall off. Trust me. I used to raise chickens.) All of the pasta salads are wonderful, as mentioned. One I use is 2 pounds rottelle (? spelling - that spiral pasta) pasta, cooked al dente, mixed with a package of dry bacon Ranch dressing that has been made up with fat-free mayo. I usually add more mayo than the package says to add, as it keeps the pasta nice and moist, and you don't skimp on the flavor at all. To that I add whatever variety of shredded veggies I'm in the mood for that week, or is available at the market. It's simple and quick. You can add string cheese, low fat cheddar (or regular, if calories aren't an issue), those cartons of cottage cheese that are a single serving with fruit on the top that you mix in, or any other cheese you like. I make my own bread, so I'll often include a piece of that, and sometimes wrap the cheese up in the bread and eat it that way. If you like veggies out of a can, you can include those. I sometimes add small cans of peas or corn (my favorites). Don't forget fresh veggies, with or without hummus (yummy and so good for you and so filling as well!) Of course, you can always make your own soup or salad ahead of time. If you made up, for example, some chili on the weekend, you could eat it all week, or eat it a couple of times and freeze the rest in individual portions. Same with other soups. Salads don't take long to toss together, and will keep in the fridge as long as you don't add the tomatoes (which will end up mushy in a fridge), so you add those at the last minute, along with the dressing. Oh, yes, and every now and then, I really do eat a sandwich. It's just that I've had to pack a lunch for most of my career, and by now, sandwiches have really gotten old! Anyway, hope I've offered a few ideas you like. MacThayer

I don't know if you are an "influencer" K ;) but "Entertaining with Beth" looks like a fun blog/website/youtube channel/whatever to follow. I think she's very "on point" for modern lives, showing how to accommodate a variety of dietary preferences. Cooking for a diverse crew, I have been doing such things for years, but if you're new to the game, she shows how easy it could be with a little forethought. I make home made tomato soup a lot, due to it being much lower in salt than the commercial canned stuff. Lately I have been using my own home canned tomatoes though, not roasted but roasting really adds a great flavor. Next year I am going to have to roast some tomatoes and freeze them . . . I also sometimes freeze the tomato soup, but thawing it is just a little bit more work/time than opening a jar or can . . . occasionally that kind of speed is necessary.

Judianna20,  What a nice assumption you've made of someone you clearly don't know at all. I won't be as snarky as you to think ill of someone else's intentions. I might have the PRO distinction on my name but I am not looking for any customers or clients. Believe it or not, some of us enjoy helping and giving advice and have a passion for interior design, beyond the call of money. I have been a frequent Houzzer of many , many years before I became a PRO, so I am aware there are very rude people on here, but I didn't think anyone would stoop so low to judge my words and assume I am begging for clients. I am currently not taking clients and only here to help others, which is common for many Professionals on Houzz. Did you have any advice or suggestions to give OP? Or did you only intend on gatekeeping this thread out of your wrong assumptions that I'm looking for clients? If so perhaps you should give some advice to OP or report my comment if you feel so slighted.  It is unfortunate this forum is for home advice but some people like to gatekeep. Sorry OP, if you're still even there, but I still stand by what I said, if you want help please let me know. I promise I won't ask for a dime from you, those aren't my intentions. I merely enjoy what I do.  A little upsetting I have to even discuss this in the first place.  Kind regards, Solid Form