June meal plans

June meal plans

Here are all my June meal plans. I’ll add a new one each week. If you follow me on Facebook and Instagram you’ll see my new weekly meal plan each Monday. That’s also where I share the recipes I’m making along with videos and tips.

If you’re new to meal planning, read my guide to planning and sticking to a plan here. You can find all my previous meal plans here.

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Week 1

Back to school tomorrow so this week is about packing in the healthy stuff after all the holiday treats.

M O N D A Y

Eggplant polpette aka ‘cheesy aubergine balls’ doesn’t really have the same ring to it does it? This meat-free dinner is another hands-off one that hangs around well.

eggplant polpette

Here’s the recipe

T U E S D A Y

Chicken and chickpea curry from the freezer with brown rice from the freezer and spinach from the garden.

Here’s the recipe for perfect brown rice

W E D N E S D A Y

Spanish fish stew – I’ll make double of the tomato fennel sauce base to freeze for another day.

Here’s the recipe

T H U R S D A Y

I’m trying a new recipe from Delicious Magazine for tray roast salmon and vegetables with creme fraiche crumbs. The boys had it at my mums house last week and gobbled it – salmon can divide them usually so I’m all over this.

F R I D A Y

I’m teaching in London so the boys will fend for themselves – guessing that means they’ll be out for pizza

Week 2

Another busy week so I’m getting my planning in so that I have one less thing to think about each day, and one less excuse to waste time and money keep going to the supermarket.


M O N D A Y

Chunks of chicken thigh or breast marinaded for an hour in oil with fennel seeds, dried oregano chili flakes and lemon zest. Either put onto skewers and cooked on the BBQ or laid on a foil covered tray and cooked under the grill (broiler). To be stuffed into wholemeal wraps with houmus, asparagus, tomato and watercress salad. I’ll cook extra chicken for Thursday night’s dinner.

T U E S D A Y

One pan tray bake – Salmon fillets, whole green beans, olives and baby tomatoes with sliced fennel and new potatoes (they need boiling before they go on the tray). Served with yoghurt and chive drizzle. Can be served room temp or hot. Leftovers are great for lunch. I’ll write the recipe up very soon.

W E D N E S D A Y

Bean stew from the freezer with baked potatoes, feta, Tenderstem broccoli and carrot and white cabbage slaw.

baked beans

Here’s the beans recipe

Here’s the slaw recipe

T H U R S D A Y

10 minute noodle bowls – Chicken from Monday with rice noodles, grated courgette and carrot with lime, sweet chilli and coriander.

Here’s the recipe

F R I D A Y

I’m working away so the boys will forage in the fridge.

S A T U R D A Y

Out.

S U N D A Y

Fathers Day – I’ve had a request for steak with rosemary garlic wedges and salad then chocolate mousse.

spiced chocolate mousse

Here’s the wedges recipe

Here’s the chocolate mousse recipe