March meal plans and recipes

I’ve pulled all my meal plans for this month into one post. Here are four weekly meal plans that you can cook along with at home. My new website is now live so you can now access all my meal plans in one easy-to find section.

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. Be sure to sign up here for my twice-monthly newsletter to get my meal plans and recipes straight to your inbox.

Here are the weeks meal plans and recipes that I shared in March…

Week 1

I’m trawling my archives for a meal plan this week because even I run out of steam to think of what to make so it is handy to loo back at old plans for inspiration. I posted this meal plan last year and it’s one of my faves.

Week 2

M O N D A Y

one pan pastaMy old favourite one pan pasta. Hardly any cleaning up and perfect for a small crowd of boys and grown ups who want to eat later. Here’s the recipe.

T U E S D A Y

Lemony mushroom ragu on oozy polenta with kale pestoI’m teaching all day so we’ll be having random class leftovers. You won’t have that so I’m suggesting my comforting vegetarian polenta bowls with lemony mushrooms and pesto recipe.

If you want something more meaty, these oozy, cheesy bowls work just as well with sausages or bolognese – any food you’d usually eat with mashed potato basically.

W E D N E S D A Y

Swimming night and I’m teaching in the evening which means I have a 1 hour window between getting home with two damp boys and a bag of washing and my clients arriving. I’ll grab hearty soup from the freezer and we’ll have it with avocado or cream cheese on toast. Simple, nutritious and delicious.

T H U R S D A Y

spanish cod patatas bravasSpanish cod with baked crispy potatoes, greens and a bravas tomato sauce. Sounds fancy but is really easy Here’s the recipe.

F R I D A Y

baked beansHomemade baked beans from the freezer with proper slow cooked jacket potatoes, loads of slaw and grated Mature Cheddar. Proper comfort food and works whatever time people get in. Here’s the recipe.

W E E K E N D

We’re out and about a lot so will eat some meals out and will forage in the fridge and freezer when we’re in to delay a trip to the shops.

Week 3

M O N D A Y

The boys have friends here so they’re having a child-pleaser of meatballs (made from sausages, squeezed from their skins and fried until golden) with tomato sauce (from my freezer stash – get the recipe here) and peas which I stir through, still frozen, when I stir the sauce through the pasta. The peas cool the sauce down as they defrost.

We’ll eat later so I’ll quickly pan fry salmon fillets and serve them with salad and some of the leftover giant couscous with chickpeas that I made last night.

T U E S D A Y

I’m teaching cooking classes all day so we’ll be having class leftovers – this week it will be risotto and to my boys delight, baked cheesecake.

W E D N E S D A Y

Swimming night so super-speedy noodle bowls. I use whole grain rice noodles that only need soaking in water rather than proper cooking. Here are my noodle bowl recipes. Noodle bowls work with with all sorts of protein options. Tonight I’d use the sesame crusted tuna from this recipe.

T H U R S D A Y

black bean burgersI’ve got a day of meetings so need something comforting and healthy that I can get on the table fast when we all arrive home tired and hungry. These black bean burgers are really quick to make fro scratch if you have your trusty stash of frozen brown rice. Or you can make the burgers in bulk and freeze them. Get the recipe here.

F R I D A Y

On Fridays we manage to all eat together and I usually throw loads of bits on the table and everyone helps themselves without any drama. This week I’m trying a new recipe to recreate one of our fav dishes at our local Lebanese restaurant. Lamb kibbeh which are like spiced meatballs with mujadera which is brown lentils cooked with rice and topped with sweet, crunchy fried onions. I’ll roast some broccoli and peppers to go with it and we’ll have warm flatbreads and houmus so that we can all make whatever combos we fancy.

W E E K E N D

Saturday and Sunday we’re eating at friends so Sunday night we’ll grab soup from the freezer and have it with cheese on toast and fruit.

Week 4

This week is cut in half by the fact my boys start their Easter holidays on Wednesday. So I’ll frantically try and get two and a half weeks worth of work done in two and a half days. You know, totally realistic and doable. Not at all setting myself up for failure.

Meals this week also include some special bits for Easter. here in the UK, unlike in the US we get Friday and Monday as public holidays so the celebrations carry on for a few days. Chocolate and hot cross buns will make up a sizeable part of our diet this week so I’m going for damage limitation where I can.

M O N D A Y

The boys have friends for dinner as usual. We’re all having a chuck-it-in-the-oven pasta sauce. My roasted tomato and feta pasta. Now that the sun is finally making an appearance this recipe will be back in regular rotation. Here’s the recipe.

T U E S D A Y

Cooking class day today so my crew will get the leftovers.

W E D N E S D A Y

Swimming night so I’ll make these quick smoked salmon fishcakes with pea tartar sauce. We’ll have some broccoli with them too. Get the recipe here.

T H U R S D A Y

We’re getting in the Easter mood by having breakfast for dinner. These huevos rancheros are so easy to make but pack a big punch. Get the recipe here.

F R I D A Y

Roast carrot saladEveryone is off work today and we have old friends coming for lunch. I’m making a spread that can be made ahead and served at room temperature, leaving me time to chat and catch up over a few glasses of fizz. Here’s the menu and recipes.

On the menu:

W E E K E N D

On Saturday we’ll freestyle it and just clear the fridge of random odds and ends. They’ll either end up as tacos, noodle bowls or open sandwiches.

On Sunday we’ll make granola for breakfast. this is a brilliant thing to make with children and a perfect way to clear the cupboard of any random almost finished bags of dried nuts and seeds. Here’s the recipe. We’re heading to my mum and dad’s for a big family Easter lunch of roast lamb, Jersey Royal new potatoes and all the trimmings.

April plans

I’m spending some time in Spain in early April so my meal plans will be on pause. There are plenty of meal plans on my site to keep you going though. Then I’m back home for a few days before heading to California to teach cooking classes for a week. When I finish all that it will almost be May so I’ll start with the meal plans again. Hopefully the sun will be out by then, some of the veg will be poking up in our raised beds and I can pull out some of my summer favourites.