Weekly Food planner – Week 4

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Monday – Picnic tea! Yep it’s swimming for us again…whatever you’re up to get the picnic style tea going at home or on the go! What about¬†cooking a frittata and cutting it into slices, add ham, mushrooms, shredded courgettes or some sausages, my kids fave! The leftovers are great for lunches throughout the week. Maybe serve some sandwiches cut into different shapes. Cold chicken drumsticks? What about putting some diced fruit onto a cocktail stick and then getting your kids to dip the fruit into a pot of yogurt??


Tuesday – Chicken Stir fry with noodles.

Super quick and easy! You can include pretty much any vegetable your kids love and maybe try a few new ones? Throw in some toasted cashew nuts or peanuts as well…Getting the kids to help and asking them to choose which veggies they do want will definitely mean more success when it comes to actually eating their meal, get them cutting, washing, stirring etc! Marinading the chicken first will make a big difference to the end taste. Marinade in sesame oil, soy, garlic, ginger and honey..Serve with some rice noodles and some boodles! (see pic)..delicious and nutrious oh and did i mention quick!




Wednesday – Salmon Goujons with pasta pesto.

You could use cod or haddock if your kids don’t like salmon. Simply cut skinless, salmon fillets into fingers, dip into flour, then egg and then some fresh breadcrumbs. I use wholewheat flour and wholemeal bread. You’ll need about 2 slices. For a healthier version pop these in the oven for 15 mins or until cooked through. Alternatively you could fry these. Meanwhile cook the pasta and then stir in some pasta pesto and some grated cheese. Serve with peas and green beans.

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Thursday – Mini shepherd’s pie. Please don’t ask why my son is actually sitting ON the table!…but that aside here are some simple mini shepherds pies, filled with lots of hidden veg, courgettes, mushrooms and carrots. Topped with either mash potato made with oat milk and dairy free butter or with sweet potato mash. Served with sour dough dairy free garlic bread and veg! Perfect for a playdate perhaps?? Make lots and then freeze for a later date?


Friday – Chicken thighs wrapped in bacon, corn on the cob and mini roasts. Thigh meat is so much tastier in my opinion and also i think softer and easier to eat for little ones. Simply wrap the chicken in bacon and secure with a cocktail stick then roast in the oven for 20 mins or so until cooked through. Serve with some roasted sweet potato cubes and veg.

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Saturday – Lentil pasta cooked with chicken, chorizo and courgettes. You can cook this from fresh but if you have any veg or chicken left over from Friday then just add this to a frying pan and warm through together with some chopped up chorizo. Add some pesto, which you’ll most likely have left over from Wednesday and some fresh basil and you’re done! Great way to use up some leftovers!


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Sunday РA slight step away from the traditional roast.Why not try some lamb chops with sweet potato mash and green beans. Make a paste with 1tbsp of olive oil and 1tsp of cumin, 1 tsp of ground coriander, salt and pepper and then rub onto the lamb chops  on both sides before grilling.

For the sweet potato mash – peel, chop and boil the potato. Once tender drain and then mash with some butter or olive oil then add 1 tsp of cumin and some chopped coriander. I like to add chilli flakes as well but if doing for the kids then maybe leave these out??



Hope you’ve all had a great week! xx




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