Meal Plan Week 10

The meal plan week 10 is the Queen of the UK’s 70 year anniversary on the throne. We are Canadian and I used to spend a lot of time in the UK and am of British descent so we will be tailoring our meals for this celebration. You will notice that some of our meals around the weekend will be more British in origin as a result of the Platinum Jubilee. We also will be celebrating Doughnut/Donut day on Friday with our dinner. Doughnuts are one of Rob’s favourite treats so we will work that into our meal plan, as well.

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Meal Plan Week 10

Meal Plan Week 10 In-Depth and Top Tips

Monday

Grilled Lemon Herb Pork Chops and Summer Berry Mint Salad

On one of the EoE recipe groups this week one of the members posted about this recipe. It is from All Recipes and it sounded like something we would like. The member was going to use it on chicken, which would work really well too from the look of the recipe. We are going to stick with pork chops and grill them as we already have a bunch we bought when they were on sale. It looks as though there aren’t any substitutions we need to make to the recipe and it should pair well with our Summer Berry Mint Salad. We will probably change the nectarine out for either apple slices or strawberries or watermelon, if they are on sale. Cantaloupe or honeydew would work well, we have an allergy to cantaloupe in the house but they would be an excellent nectarine substitution, with the prosciutto on the salad.

Top Tip:

Using social media allergy groups has been wonderful to find new recipes we can add to our personal recipe rotation. Not all will be suitable for all allergies but with adaptations and substitutions some may become family favourites.

Tuesday

Jamie Oliver’s Chicken Breast and Posh Ham, Green Beans, and Baked Potatoes

This chicken is one of my favourite easy dinners that can be made ahead yet looks posh. We love serving it when we have guests over as they think it is a delicious and special meal. It is actually super easy! We will replace the parmesan with vegan parmesan. The Follow Your Heart (Earth Island in Canada) brand vegan parm shreds work the best.

Steamed Green Beans and Baked Potatoes will accompany our dinner. The beans we use are either frozen or fresh depending on what is cheapest. Check the packages for the beans as more and more frozen veggies are popping up with “may contain” warnings. Baked potatoes will be the last part of our meal.

Top Tip:

Get this all ready ahead by pounding the chicken thin, adding the dairy free parm, thyme, and lemon zest. Top with the prosciutto and wrap the cutlet in plastic cling film and refrigerate until ready to cook.

Wednesday

Dairy Free Cobb Salad

We made a roast chicken this past weekend and froze the extra breast meat. We will use this cooked roast chicken breast for this salad. The kids usually do not eat all the toppings so we get them to tell us what they want on their salad from the cobb salad topping options. It usually speeds up the dinner making if they don’t want all the toppings as we don’t have to buy or chop as much.

Top Tip:

To add a bit of crunch use roasted chickpeas instead of marinated ones. Keep the aquafaba from the canned chickpeas for making the meringues for dessert this weekend. We will be making an Eton Mess at some point. It is berries, whipped cream (we use coconut cream), and meringue chunks. We make our meringue with whipped aquafaba instead of egg whites.

Thursday

Shepherd’s Pie 

For the beginning of our Personal Queen’s Platinum Jubilee Dinners we will have a dish I grew up with, shepherd’s pie. It is ground lamb, carrots, and peas in a gravy sauce in the bottom layer of an oven proof casserole dish. On top we spread or pipe mashed potatoes and cook it all in the oven. Some people top their shepherd’s pie with cheese, we do not because we find the dairy-free cheeses go oily on the potatoes so we avoid putting it on.

Top Tip:

Cottage pie is made with ground beef and shepherd’s is made with ground lamb.  Both are fantastic and will work with this recipe.

Friday

Breakfast For Dinner - Pancake Doughnuts and Bacon, with a Fruit Salad

It is Doughnut/Donut Day! We couldn’t in good conscience plan to actually feed the kids doughnuts for dinner so we use our favourite pancake recipes, Blueberry and Lemon Pancakes, and modify it. We will fry up bacon that is safe for us and make a fresh fruit salad from whatever fruit is on sale this week. Those will probably be grapes, strawberries, and bananas.

Top Tip:

We subbed in fresh raspberries and Enjoy Life mini chocolate chips for the blueberries and the lemon zest. Used vanilla sugar (can use plain granulated) in place of lemon sugar. Whip the recipe up as written until you get to the cooking part. Put ⅓ of the batter in each doughnut cut out in the oiled pan. Pop in the oven for 13-18 mins at 350°F. Can also be done in a muffin or mini loaf pan, checking with a skewer they are done starting at 13-15 mins.

Saturday

Becky Excell’s Coronation Chicken and Rice

English Food Blogger Becky Excell has recipes we love to make in our home. All of her recipes are Gluten free but not all are top 8 free. This one is suitable for a Top 8 Free diet. A word of note, all the measurements are imperial and some are in weights as Becky is English. Here is an easy calculator, if needed.

You may have guessed that we will still be celebrating the Queen’s Jubilee With this dish and our Black Forest Trifle for dessert.

Top Tip:

Use frozen cake bits for the trifle and if making it with our adult version do not plan on driving after. We make two options, one alcohol free and one more traditional with alcohol. We figured our Black Forest Trifle was a good nod to the Queen with an English/German dessert mashup.

Sunday 

Diet Hood’s Roast Lamb and Jamie Oliver’s Roast Potatoes, Carrots, and Parsnips 

Our last day celebrating the Queen of England’s Jubilee Coronation will be a traditional English Roast Lunch of Lamb. The Garlic-Herb and Paprika Roast Leg of Lamb is one of the roast rubs we love for our lamb. We serve it with a bit of homemade mint sauce, roasted potatoes, parsnips, and carrots. The veggies we will roast following Jamie Oliver’s recipe for Roast Potatoes, Parsnips, and Carrots.

Top Tip:

To make the mint sauce we will combine 2 Tbsps of water and 3 Tbsps White Wine Vinegar or safe vinegar “for you”. Pluck the leaves off the stalks of a bunch of mint and mince. Sprinkle the mint with 1 teaspoon sugar. Pour the water and vinegar over the mint, stir well, and let sit while the roast cooks.

We Love Feedback!

Did you make any of the meals we did let us know? What is on your meal plan week 10? Drop a comment on this post or tag us on Instagram, Facebook, or TikTok.

• Dairy Free Mashed Potatoes
• Budget Friendly Chicken Stock
• Cold Asparagus Salad with Dill
• Lemon Garlic Roasted Potatoes
• Allergen Friendly Lebanese Chicken Shawarma Recipe

We have to remind everyone that we are not medical professionals or dietitians, so the meal plan week 10 are not balanced for nutrition, they are for information purposes only. Please discuss any dietary concerns, changes, or proper meal plans with your medical team.

Always check the labels for any products to make sure they are right for you. We also encourage you to contact the manufacturers in addition to checking that the process of manufacturing is also safe for you, and that there aren’t shared lines. One product or ingredients may be safe for one person but not another. Always check the products and ingredients before purchasing.