Well I started this year promising to share my meal plan each week. I have been sharing them on Facebook and Instagram but life has been crazy so I’ve not shared as many as I hoped on my site. We got back from holiday on Sunday and I came back with a need to get back into the groove…so here we go. I know lots of my American clients are back to school this week so I’m guessing that mood of organisation is riding high and time is running low for most of us.
We’ve come back from New England craving veg and home-cooked meals. We also came back to our veg patch bursting with greens so many of our meals are veg-heavy this week.
My boys are off school until September so the routine is out of the window, but I still want us to eat well. Read about how we breakfast and lunch in the feral state that is the school holidays here.
Please keep the pictures and comments coming when you cook along with these plans. Here are the previous seven weeks’ plans.
How I share my meal plans and recipes
I share my meal plans on here and on social media, so be sure to follow me on Facebook, Instagram and Twitter – where I’ll also share pictures most days of the dishes I make. Some of the recipes will be from my site, others will be going into my book which will be out soon. Every month or so I’ll share the menu plans and some recipes in my newsletter so sign up for it here if you haven’t already.
Scroll down for this week’s week menu plan and some of the recipe links.
Here’s what we’re having this week….
White bean, kale and pancetta soup with bread and caprese salad
Day one of being back to normal. Soup is always a brilliant way of packing in the veg and using some of our veg patch haul. I bulked out this dinner with lovely bread from our local baker and a caprese salad to make the most of the tomato season. Burrata was reduced at the supermarket when I went so I snapped it up to make dinner more fancy whilst keeping in budget. The full dinner cost around £1.50 ($2) per person. Find the full recipe here.
Salmon and cauli pilaf with peppers and greens
I knew we’d be home late-ish and I wanted to get some salmon in. I make a version of this recipe every couple of weeks as it is so easy and versatile. I always squirrel away a bit before I serve it so that I have an easy lunch for the next day. I made it with half cauliflower rice and half brown rice – no one notices the extra veg and it keeps things a bit lighter too. Find the full recipe and all the variations here.
Kale and feta frittata with tomato and basil salad
Frittata is another go-to for an easy, fast dinner that the whole family like. It is also a great way to use up random leftovers in the fridge and can be eaten at room temperature so I make it hot for the children early on, wrap the rest in foil and then we have ours later. I always make a version of this recipe but tonight I’ll use a few leftover new potatoes from Sunday lunch that were lurking in the fridge. And you guessed it, leftovers are great for lunch or breakfast.
Chicken, spinach and tomato curry with roast spiced potatoes
When we’ve been on holiday we really crave curry. This easy recipe can have the heat dialed up or down so the whole family can eat it. I always make double so that we have another meal in the freezer for another week. Just the ticket when your hand is hovering over the take out menu. The potatoes that I serve with this are bloody amazing and a great way of using leftover boiled new potatoes. Here’s the recipe.
We’re hoping for a BBQ on Friday. I’m catering a big event on Saturday so will have spent the whole day cooking. So I’ll hand over duties to my husband. He might make these burgers. He may buy some from the butcher. Or he may go mad and make these kebabs and we’ll have them with a salad and bread.
We’ll be out for dinner. Treat!
Tuna polpette (a kind of meatless meatballs)
We may go out on Sunday, we may not. We might spot something at the market that talks to us more than what we had planned. The ingredients for this dinner will go on my shopping list on Monday and if our plans change I’ll use them next week instead. Part of menu planning is planning that bit of wiggle room. I always include one meal that can be pushed to the following week, that has ingredients that won’t spoil, so that we can be spontaneous sometimes. Here’s the recipe for these delicious tuna balls and easy tomato sauce that work just as well with pasta as they do with the giant cous cous shown here.