Meal Plan Week 4

In meal plan week 4 for allergies we wanted to make meals with little work this week. The kids have a lot going on and we need fast meals. The severity of our allergies mean that we cannot just pop in to drive thru and grab dinner. We are using leftovers this week to help lessen the meal prep in our meal plan. It also means we can use up more of the ingredients and save a few bucks on our grocery budget.

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Meal Plan Week 4 

The More Details Meal Plan Week 4 and Top Tips

Monday

Turkey Meatballs - We will be having this egg free, gluten free delightful dish for dinner. We make the gravy in the recipe and serve it with mashed potatoes and steamed mixed vegetables like broccoli and carrots. I love this meal as it always reminds me of the dinner they serve at Ikea.

Top Tip: Double or triple the recipe and make it in a few batches if you have time. Both the meatballs and the gravy freeze really well and can be reheated easily. We will be doubling the recipe to use the left overs on Tuesday.

Tuesday

Meatball Subs - Using the leftover meatballs from the night before that we will have stored in the fridge we will make an easy dinner. We reheat the meatballs in either a jar of ready made marinara sauce, that is safe for us. We like the Spolumbo’s Deli one that is made locally, but some of the Classico ones are also safe for us. Heat the meatballs until they are 165F internally, scoop them up on a Little Northern Bakehouse hot dog bun that has been lightly toasted. Place a thin slice of Violife shredded “cheese” on top and broil until slightly melt-y. It will be served with a side green salad of romaine, cucumber slices, red pepper and olive oil and white wine vinegar dressing.

Top Tip: To make a vinaigrette dressing use 3 parts oil to 1 part of vinegar or other acid like lemon juice. Fresh or dried herbs can be added for extra flavour or safe flavoured oils and vinegar can be used. Malt vinegar is not considered gluten free and some distilled white vinegar can have a may contain warning on it. Spirit vinegar, apple cider, rice, and white wine may be more suitable options.

Wednesday

Thick Chilli - We will make a big pot of this to both have this night, to have a bit as leftovers on Thursday and to freeze in individual portions for lunches. Chilli is usually served alone but can be paired with a nice salad or gluten free bread.

Top Tip: We load up our chilli with toppings to make it fun for the kids. Our favs are jalapenos, dairy free shredded cheddar-like cheese Daiya, Violife, or Nurishh, diced white onions, a dollop of plain coconut cream, and crushed gluten free tortilla chips. Ground turkey works well in this recipe instead of if you want to buy a value pack of ground meat to save a bit of money.

Thursday

Chilli Cheese Dogs - these are Rob's favourite dinner. A bit of a nod to a very Canadian show called Corner Gas where the main character has them at the local diner. We make ours with safe for us hot dogs. Try Maple Leaf Top Dogs like these chicken ones, AppleGate hot dogs or Schnieder’s weiners to check if they are safe for you, large sausages will also work if your local butcher has safe ones. The dog is served on a toasted Little Northern BakeHouse Hot Dog bun, with leftover reheated chilli and a bit of Daiya shredded cheese and diced raw white onion. I ALWAYS need a fork and knife for mine as I overestimate how full to fill mine.

Top Tip: Use the rest of the buns from the meatball subs. Have lots of napkins on hand for this meal.

Friday

Chicken Fajita Tray Bake - avocados are on sale so we will make guacamole (red onion, cilantro, tomatoes and jalapenos with lime juice) and serve the fajitas on rice based gluten free tortillas, (we use the Save-on store brand  Western Family as we aren’t a fan of the Siete ones) with sliced tomatoes and sliced jalapenos.

Top Tip: Store leftover tomatoes and jalapenos for dinner the next night in airtight containers separately in the fridge.

Saturday

Taco Salad from leftovers (but with the leftover Fajita Chicken and pepper mix) - instead of using taco beef and beans we will use the fajita cooked chicken, onions, and peppers that are left over. This mix can be eaten cold on the salad and the sauce from the fajitas with a bit of salsa or guacamole makes a great dressing.

Top Tip: We pop the containers of leftovers from the fridge on our kitchen island and let the kids do their own salads. They choose what they would like and feel so grown up having made dinner.

Sunday

Roast Beef - This is a family meal that has been made since I was a kid on Sundays. Coming from a bit of a British style of upbringing, a Sunday Roast was family time. We pick up our roasts when they are on sale at our butcher and freeze them. This allows us to be able to stretch our food budget. We serve mashed potatoes made with plant spread and dairy free milk, a bit of salt and pepper. Roasted or steamed veggies will also be on the table depending on what is on sale, most likely green beans. We love Yorkshire puddings but haven't been able to replicate them egg and gluten free just yet.

Top Tip: Save the leftover roast beef for lunches during the week or to make beef and rice soup. We will probably make beef dips with ours.

We Love Feedback!

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

Check Out These Other Recipes

• 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 these meal plans 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.