I use the 50/25/25 diet. It's easiest for me. Generally, the vegetables I give them are the same thing we're having, I just set aside a portion for them before I add butter, salt, salad dressing, onions or whatever. We always have lots of fruit on hand, especially in the summer, and it's so simple to cut up half my apple, for example, or a slice of canteloupe. And I prepare the meat (chicken, ground turkey) on Sunday, and freeze in small pieces to take out their serving to thaw every day, or scramble an egg in the microwave. The hardest part is keeping the calcium/phosphorus ratio right, and it's become second nature to me by now.