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It can be hard to keep mealtimes interesting during the summer holidays, but fear not: our fab meal plan has everything you need. From simple snack and lunch ideas for the kids, to delicious dinner ideas for the whole family, there’s no excuse not to have a tasty summer. To make things even easier we’ve made a budget-friendly weekly shopping list, so you can spend less time planning and more time enjoying the sunshine.
Snack
Frozen banana yogurt bites Line a small tray with baking paper and arrange blobs of yogurt in rows across the tray. Top each blob with a slice of banana. Top with a little more yogurt and freeze for a few hours. Once solid, they can be kept in a zip seal bag or lidded container in the freezer.
Lunch
Veggie noodles with runny egg Cook a nest of dried noodles according to pack instructions. Fry some frozen mixed veg and sliced pepper until cooked through. Toss with the cooked noodles and a splash of reduced-salt soy sauce. Divide between 2 bowls and use the same pan to fry 2 eggs, then top each bowl with one.
Dinner
Broccoli and cheese filo tart with salad This filo tart is easy to make and packed with veg; grated carrot looks like extra cheese for a secret veggie boost! Be sure to let the tart sit for 5 mins when it’s out the oven, it’ll make it easier to slice and serve. Find the recipe here.
Peanut butter rice cakes with strawberries Spread a couple of rice cakes with crunchy peanut butter and arrange sliced strawberries circling out from the centre so that it looks like a flower.
Frozen broccoli frittataFry some frozen broccoli with a chopped spring onion and handful of frozen peas until heated through. Tip into an ovenproof dish and pour over a few beaten eggs. Top with a handful of grated cheese and bake in a hot oven for 15-20 mins, until puffy and golden brown. Serve with carrot sticks. Frittata reheats well so make extra for lunches throughout the week.
Spiced yogurt marinated pork pittas Shawarma paste is the secret ingredient here, full of fragrant spices. It’s used to marinate pork steaks with yogurt, which helps to tenderise them. Quick-pickled carrots add tang and charred pepper and onion add smokiness. These pittas are a flavour sensation! Kids will enjoy building their own. Find the recipe here.
Strawberry and banana smoothies For each smoothie, put half a banana, a couple of strawberries, a handful of ice cubes and a heaped spoonful of Greek yogurt into a blender. Blitz until smooth, thinning out with a little water or milk if too thick.
Rice salad with chickpeas Cook 100g of long grain rice until tender, adding a handful of frozen mixed veg for the last 5 mins of the cooking time. Drain and toss through drained chickpeas, grated carrot and chopped pepper with a drizzle of oil or your favourite salad dressing.
Chicken peanut satay noodles This chicken recipe is packed with oodles of flavour thanks to a storecupboard-friendly satay sauce. Green pepper and carrot add crunch, and if you like heat, add a pinch of crushed chilli flakes. Find the recipe here.
SnackPeanut butter rice cakes with strawberriesSpread a couple of rice cakes with crunchy peanut butter and arrange sliced strawberries circling out from the centre so that it looks like a flower. LunchFrozen broccoli frittataFry some frozen broccoli with a chopped spring onion and handful of frozen peas until heated through. Tip into an ovenproof dish and pour over a few beaten eggs. Top with a handful of grated cheese and bake in a hot oven for 15-20 mins, until puffy and golden brown. Serve with carrot sticks. Frittata reheats well so make extra for lunches throughout the week. DinnerMushroom stroganoff with riceCut mushrooms into chunky slices for this veggie stroganoff recipe, they retain some bite and give a hearty texture. Serve with rice and broccoli for a quick and easy dinner. Find the recipe here.
SnackFrozen banana yogurt bitesLine a small tray with baking paper and arrange blobs of yogurt in rows across the tray. Top each blob with a slice of banana. Top with a little more yogurt and freeze for a few hours. Once solid, they can be kept in a zip seal bag or lidded container in the freezer. LunchVeggie noodles with runny eggCook a nest of dried noodles according to pack instructions. Fry some frozen mixed veg andsliced pepper until cooked through. Toss with the cooked noodles and a splash of reduced-salt soy sauce. Divide between 2 bowls and use the same pan to fry 2 eggs, then top each bowl with one. DinnerMini tuna new potato jackets with vegThese cute mini jacket potatoes are topped with classic tuna mayo and a sprinkling of cheese. Kids and adults alike will love these! Find the recipe here.
4-pack Redmere Farms garlic 1kg pack Redmere Farms baby potatoes 800g pack carrots 1kg pack brown onions 485g pack chestnut mushrooms 375g pack Nightingale Farms Peppers 250g pack sweet & crunchy salad 1 x bunch spring onions 1 x cucumber 1 x banana 400g pack strawberries 400g pack medium coloured Cheddar cheese150ml pot soured cream 250g pack ready rolled filo pastry 500g pot Creamfields Greek yogurt 400g pack chicken breast mini fillets 270g pack 2 British pork loin steaks 250g pack fine egg noodles 1kg pack Grower's Harvest long grain rice 6 medium free-range eggs 6-pack wholemeal pitta breads 340g jar crunchy peanut butter 130g pack Free From wholegrain rice cakes 180g jar shawarma paste 400g tin chickpeas in water 145g tin tuna chunks in spring water 1kg pack frozen Grower's Harvest mixed vegetables 900g pack frozen broccoli florets
+ From your storecupboard
White wine vinegar, vegetable stock, plain flour, smoked paprika, light mayonnaise, dried mixed herbs
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