weekly meal plan
Family friendly

Your weekly meal plan

We’ve put together a full weekly meal plan to help take the stress out of dinner times this week. Doing one full weekly shop based on your planned meals will make you big savings on your budget too.

Here’s what you have in store for your weekly meal plan:

Monday

Veggie chilli fries – kicking off the week with a meat-free Monday.

chilli_fries-680

Tuesday

Bacon and broccoli mac ‘n’ cheese – a great budget meal that kids love.

brocolli_mac_and_cheese-680

Wednesday

Chicken paprikash – introducing one new recipe a week is great for developing taste buds and also discovering new family favourites.

chicken_paprikash-680

Thursday

Korean beef stew – bursting with flavour, and rich in iron and immune boosting spices.

korean_beef_stew-680

Friday

Spiced lentil and pumpkin pies – healthy and hearty deliciousness.

spiced-lentil-pies

Saturday

Cheesy fish pie – packed with omega-3 and one of the most comforting meals around.

Followed by…

Coconut and orange cake – Yum!

coconut and orange cake

Sunday

Pork, fennel and sweet potato stew – a one pot wonder makes a lot less washing up than a roast dinner!

Followed by…

Chocolate puddings – the perfect end to the week.

Chocolate puddings

Top tips for making the most of your weekly shop

■ If you have any chillies left over from the Spiced Lentil and Pumpkin Pies and/or the Korean Beef Stew and you don’t use them regularly, try this trick: chop them finely (deseeding them if you like less spicy food) and divide them between the holes in an ice cube tray. Once frozen, you can transfer the portions of chilli to a freezer bag and use as needed.

■ Leftover spinach is incredibly easy to use up. Just add a handful or two to any casserole, soup, stew or bake for an easy added nutritional boost, or use in place of lettuce as the base for a salad.

■ If you have a crusty baguette left after mopping up the Pork, Fennel and Sweet Potato Casserole, stock up the freezer with garlic bread. Just mix together some softened butter, crushed garlic and chopped fresh parsley (left from the Chicken Paprikash). Open the baguette, spread with the garlic butter and cut it into individual portions, then wrap in tin foil and freeze. When you need some, you can cook it straight from frozen in a 200˚C/180˚C fan/gas mark 6 oven for about 15 minutes.

■ Mix any remaining sour cream from the Chicken Paprikash with a little sriracha sauce for an easy, spicy dip for chips or tortilla chips, or as a tasty accompaniment for tacos.

■ Leftover carrots, celery, onions, parsley and fennel can be used in a tasty homecooked stock

Now, that just made meal planning Monday a whole lot easier!

More like this:

Homemade beef burgers
Crispy fried chicken
Chicken pasta bake

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