Weekly Food Planner – week 18

Wow another week has flown by and there are only a few more days until the kids break up. Which is a blessing as my kids are literally crawling  to the finish line…they’re so ready for a break…as is Mummy to be fair. Not long though, summer hols just around the corner! Yay! I’m going to take a break for a few weeks on the weekly planners…but don’t worry I will be back! In the meantime take a look back over the last 18 weeks  if you need any inspo! Hopefully you’ll get some ideas!

…but before I sign off for a few weeks here’s another week to keep you going! Enjoy! Let’s hope the sun shines so you can get the BBQ out on Sunday for the lamb and halloumi skewers – yummy!

Weekly Food Planner - week 18

Monday – Picnic tea

I think i’ve mentioned muffin tin meals before but there are so many variations on these. Try adding something new which they haven’t had before and then of course throw in some favourites which you know they will eat and then just let them help themselves. If kids serve themselves food they are far more likely to eat it!

What about serving this with a smoothie packed full of fruit! Yummy and healthy, the perfect picnic fodder!

I posted the smoothie recipe up on my instagram account but it’s basically frozen peaches, blueberries and raspberries, with almond and coconut milk, some chia seeds and a splash of vanilla essence all whizzed up in a blender. Easy!

Tuesday – Pork fried rice

This is a great meal if you have any left over rice or any leftover meat for that matter – you could easily subsitute chicken to this dish too!  So here’s the recipe for you guys..

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You could also add a handful of fresh coriander leaves to this too to freshen up the dish..yummy!

Wednesday – Lemon salmon parcels with couscous

This is an easy dish to make with limted washing up! You know how I love these types of meals! I used some lemon & coriander couscous from a packet and cooked as per the instructions. I then put a couple of tablespoons onto some foil (or you can use greaseproof paper) added some sliced lemons and placed a salmon fillet on top of this with some cracked black pepper. Make a parcel with a separate piece of greaseproof paper, folding the edges all around and then bake in the oven for about 20 mins at 180C or until the salmon is cooked through. Serve with some greens! It’s really that simple!

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Thursday – Veggie fritters

A great way to use up any leftover veggies you may have lying around in your fridge! Here we have grated carrots, grated courgettes, grated sweet potato, peas and sweetcorn and then I added some flour and eggs. See the recipe from mylovelylittlelunchbox Veggie fritters

Make extra and keep them in your freezer for those emergency situations!

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Here are a few suggestions on how to serve your fritters, simply with some turkey and cucumber skewers, in a wrap with some turkey, cheese and salad or pop it into a bap and have a veggie style burger!

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Friday – Homemade popcorn chicken

It’s Friday so chicken nuggets it is…or popcorn chicken if you’re being slightly fancier! haha! Really easy, slightly more time consuming than chicken goujons but only because you have to coat a few more pieces of chicken but it’s worth it…as bite size pieces just seem to taste sooo good! Especially when dunked into some ketchup!!

It’s the usual, flour, egg and then breadcrumb situation..then place them onto a baking tray, lined with greaseproof paper and bake in the oven for 20 mins or so. Serve with some homemade fries and some veg. Happy Weekend!

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Saturday – Smoked haddock, mushy peas and sweet potato rounds

Slight variation on fish and chips!

Bake some sweet potato rounds in the oven for about 35 minutes until tender and cooked through. Slice the sweet potato into rounds about the thickness of a £1 coin

For the haddock I simply baked in the oven with a few knobs of butter and salt and pepper.

Mushy peas – boil the frozen peas until cooked. Then transfer into a food processor. Add some spring onion, around 5 large fresh mint leaves, juice of half a lemon, salt and pepper a little bit of the cooking water you used to cook the peas and then blitz until your preferred consistency. Some prefer lumps, other prefer a slightly smoother consistency! Up to you!

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Sunday – Lamb, courgette & halloumi skewers

These were so delicious on the BBQ! Yummy! Of course they could be cooked under the grill if the weather isn’t quite playing ball!

I followed this recipe:Lamb and Halloumi kebabs but also added some courgettes as I know my kids will eat these! I made some tzatziki too from greek yogurt, cucumber (grated and then squeezed) a handful of finely chopped fresh mint, salt and pepper.  Served with some mini pittas, Jersey Royal’s and a green salad.

 

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Have a great week!

xx

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