It's hot, how to arrange the menu for a week?

Monday morning: milk, steamed bread; Lunch: rice, sweet and sour pork, steamed eggs, tomato and potato soup, fruit; Noon: red bean sago soup; Dinner: rice, crab powder eggs, fried carrots with oil and wheat, mushroom bean curd soup, fruit. Tuesday morning: shredded pork and vegetable noodles; Lunch: steamed dumplings (Zizania latifolia, carrot, pilaf, mushrooms, glutinous rice), rice porridge with Chinese cabbage meat and fruit; Noon: spiced tea eggs; Dinner: jiaozi (bean sprouts, sandwich meat, shrimp skin, mushrooms) and fruit. Wednesday morning: milk, bean paste buns; Lunch: rice; Sweet and sour hairtail; Sauté ed carrots with cucumber; Porphyra and egg soup; Fruit; Noon: cereal and millet porridge; Dinner: rice, duck leg in soy sauce, fried spinach with garlic, chicken feather gluten soup, fruit. Thursday morning: egg soup, flower rolls; Lunch: bread, Luo Songtang (beef, meat, onion, potato, tomato, cabbage) and fruit; Noon: watermelon, biscuits; Dinner: rice, sweet and sour meatballs, stir-fried carrots with mung bean sprouts, tomato and potato soup, and fruit. Friday morning: ribs soup noodles; Lunch: vegetable rice (fresh meat, bacon, vegetables, carrots, taro), oily tofu seaweed soup; Noon: preserved egg and meat rice porridge; Dinner: fried rice with eggs (eggs, ham, celery, carrots, cucumbers), lettuce and oyster mushroom soup.