Weekly meal plan

Jun 1 2020

u

It is hard to believe that my kids end school this week... Everything feels so surreal with no sense of time whatsoever... I miss Europe and my family and since we will not travel this summer, I am trying to bring Europe food and feelings to us so we can have a feel of it...

Monday:

Lunch: Pigs in a blanket for kiddos and kale salad with tuna for the grown ups... I am trying to keep lunches as easy as possible and always do buffet style since we all eat at different times.... This way everyone can help themselves when they are hungry. I am making the kale salad from my blog and simply adding tuna to it.
Dinner: Lentil soup Italian style. I love soups for dinner.. We tend to have them at least once a week since it makes for an easy, healthy and filling dinner. Plus it is good to eat light once in a while to give your body a break, right.

Tuesday:
Lunch: Spring rolls and dumplings. I made really delicious batches of both a while ago and stored them in the freezer, kids love such food and I can easily add a cucumber salads to go with it for extra greens.
Dinner: Buffalo cauliflower and tahini broccoli. I can't explain why but I really feel like loading veggies this week. When prepared them this way, everyone eats them without complains or even missing animal proteins. So I take advantage of it and feed my family as much veggies as possible.

Wednesday:

Lunch: Grilled cheese waffle style. I plan on making grilled cheese with burger buns that I have leftover and cook them in the waffle maker. Usually anything in the waffle makers works so this one should be good! Crudités and little gems on the side for the light carb eaters like me so everyone is happy.

Dinner: Linguine a la vongole. Taking a trip to Italy today and making one of my favorite dish of all time... As simple as it gets with olive oil, garlic, red chili flakes, 1 tomato, Italian parsley and clams, this takes me straight to a summer ion the Amalfi Coast... Maybe we could drink Bellinis and have a tiramisu or budino for dessert... If I make a dessert, I will share and post for sure!

Thursday:

Lunch: Chicken tenders with green tabbouleh. Tenders are easy to make and a hit with kiddos, I can always make extra that I store in the freezer for later. Served with a tabbouleh with lots of chopped fresh herbs for me (which makes it a green tabbouleh) that I will share when I make it. Meanwhile you can go for my cauliflower tabbouleh which is also super fresh, easy and delicious.
Dinner: Veggie and tofu stir fry. When in doubt and not sure what I want to cook, this is always a great way to go.... Maybe some fried rice or sesame noodles for a nice side for kiddos and dinner is ready in less than 20.

Friday:

Lunch: Flat bread pizza with whipped feta and sliced zucchini. I have been wanting to try something with feta and zucchini together. Flat bread pizza cooks really fast ( since I use already made lavash) so it will just crisp the veggies and the cheese in 5 minutes.... I will make this for my Friday video and share the recipe.
Dinner: Sesame orange chicken with crispy rice. My kids have always loved this dish which they have had at school or something from Panda Express, which I just can't... So instead I came up with a version that satisfies everyone. I have a similar recipe on the blog but am tweaking it here and will post the updated version soon and shoot the video as well.

Saturday:
Lunch : Grilled shrimps with tomato cucumber salad.  I always keep shrimps in the freezer since it makes for a super easy meal and takes 5 minutes to cook. I think that pairs really well with a delicious heirloom tomato and cucumber salad, as simply as it sounds. Chopped, a drizzle of olive oil and lemon juice, salt and pepper and fresh basil. If I can find sweet corn I might even grill it and add it off the cob in the salad ( I might save 1 or 2 on the cob for Harry since he likes it that way so much!)

Dinner: Bolognese. Since this can be served on top of spaghetti squash or regular noodles, it makes everyone happy :)) I might add some roasted broccoli on the side

Sunday:

Lunch: Watermelon feta salad with prosciutto and garlic ciabatta. Week-ends are all about making different salads and plate everything nicely on the outside table so my family can nibble on lots of different  small dishes, kind of tapas style if you like. I always make a large crudités platter (at almost every lunch) because I find it the best way to have my children eat a lot of vegetables. Every time I do it, we get through the entire plate and eat it all.
Dinner: Grilled chicken with peach salad. Peaches are getting in season right now and taste absolutely amazing! I made this recipe for a video 2 years ago and every summer when peach season is there I enjoy it so much!

Leave a comment