Meal Plan Week 6

For the meal plan week 6 warmer weather here has us uncovering the barbecue and starting to dig out our summer recipes. This is also the week with Mother's Day at the end. The kids will be choosing and making dinner (with a bit of supervision) for dinner that night. They planned the menu and have chosen something they are comfortable making. It may no the fancy but it is from the heart.

Meal Plan Week 6

Meal Plan Week 6 In-Depth and Top Tips

Monday

Pork Kebabs and Baked Potatoes on the BBQ - Using skewers we will be cooking pork, yellow peppers, onion wedges, and tomatoes on the barbecue. Marinating the pork in Nando's Herb and Garlic Sauce before cooking will give them a ton of flavour. This sauce is safe for use but check it well to see if it is safe for you. Scrub the potatoes and prick them all over with a fork. Brush with neutral oil and sprinkle with salt. Cook on the top rack of the BBQ for 1 hour or until fully cooked.

Top Tip: To make a homemade marinade ⅓ C neutral oil, safe for high heat, juice of 1 lemon, 3 cloves Garlic, minced, 1 Shallot, minced, 2 Tbsps Fresh Thyme, 2 Tbsps Fresh Oregano, 2 Tbsps Fresh Rosemary. Marinade for 30 mins- 1 hour before cooking.

Tuesday

Chilled Cucumber Soup and our Summer Berry Mint Salad- These are perfect dishes for hot nights when you do not want to turn on the oven. They both also pack well, so if we decide to make it a picnic dinner they can be easily transported in containers for each person or put in bowls at the picnic site.

Top Tip: The Chilled Cucumber Soup can be made the night before for maximum flavour.

Wednesday

Chickpea Scrambled "Eggs" on Toast with Grilled Steak Strips and Roasted Potatoes - With a large family steak is expensive so we need to stretch it. We will be grilling a couple of steaks after we marinade them overnight. This way we can use a less tender cut. We may do up Sauteed Mushrooms as well depending on the time we have available and our budget.

Top Tip: The Steak marinade ½ teaspoon Turmeric, 2 Tbsps chopped Fresh Rosemary, 3 Tbsps Neutral Oil, ⅓ C Coconut Aminos.

Thursday

Cinco de Mayo Chicken Tacos - making pulled chicken in the slow cooker is an easy dinner. We serve the tacos in either hard corn tortillas or soft rice based tortillas. Our toppings include tomatoes, onions, lettuce, avocados, jalapenos, and dairy free shredded cheese like Violife.

Top Tip: Make the Chicken meat ahead in a slow cooker place 2 lbs of trimmed boneless skinless chicken breasts, cover with a 16-20 oz jar of safe salsa, and shake on 5- 7 Tbsps of taco seasoning (we love The Pinch with Pennies recipe as many packages have soy or wheat). cook on high for 4 hours or low for 6-8 hours. Before serving pull the chicken apart with two forks.

Friday

Sushi Night! - We make our own sushi rice using a really easy recipe from Allrecipes.com. We get the sushi seaweed at our local Asian market (here it is T&T supermarket). They are large sheets we lay on the bamboo mats from the same store. Smear on the chilled sushi rice all over the sheet and put in our custom toppings and roll in a line on the side closest to you. Roll away from yourself tightly. Fillings we use are all thin strips of veggies like carrots, cucumbers, avocados, and cooked yams. We also use fruit like mango and cooked beef, pork, or chicken we have left over from other meals. We dip our sushi in coconut aminos or these ones or even these instead of soy.

Top Tip: Roll the sushi in the kitchen with the kids. It can get messy at times. Never use sushi mats on allergen free foods that have come in contact with allergens.

Saturday

Chicken Burgers and Packet Potatoes - We will use Little Northern Bakehouse buns and Mama Yo! Mayonnaise to help bring our burgers the flavours we want. A ring of canned pineapple that has been brushed with oil and grilled 2-3 mins will also help. Pound thin or butterfly a boneless or skinless chicken breast and marinade in Naked Natural Foods teriyaki coconut aminos. Barbecue the chicken and pineapple until cooked. Top with the pineapple, lettuce, and the gluten free buns smeared with safe mayonnaise. Peel, clean, and thinly slice 1 potato per person, coat with a safe oil, and sprinkle on salt, pepper. Wrap all in 2 layers of aluminium foil well sealed, to form a packet. Cook for 35-45 mins on the barbecue.

Top Tip: Using skewers on the pineapple will help keep it from breaking apart. To make Teriyaki marinade from scratch this is our recipe: combine ½ C + 2 Tbsps Coconut Aminos, 4 cloves Garlic, ¼ C Rice Vinegar (unseasoned), 1 tablespoon Fresh Ginger, finely minced, 2 Tbsps Neutral Oil. Marinade for 2 hours or upto overnight before cooking.

Sunday

Mother's Day! - I sat down with the kids and asked what they wanted to cook. They had a lot of ideas, mostly their faves. We opted for a dinner that isn't glamorous but was simple for them to make with Rob's supervision and help. For dinner, the kids have opted for a salad and Daiya macaroni and cheese. There are other brands that are available but our kids love this one. They will need help with the water, using the stove and draining the pasta but it is easy for them and they are so excited! It may not be the Ritz but to me a meal that they are "cooking" is priceless.

Top Tip: Always have an adult help the kids cook. For dessert the Blueberry Rhubarb Crisp is on the menu with the last of our frozen homegrown rhubarb. This is a dessert our kids make a lot. For less cutting replace the rhubarb with blackberries or raspberries.

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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.

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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.