Family of 7's weekly meals.

March 6, 2020

Ive put together a list of the boys favourite meals and what we mainly eat each week. I don't do a meal plan, I just see what we have in and what the boys fancy. I don't buy snacks in,


just fruit but when we are out i will let the boys have what they like, cakes, a chocolate bar etc. 



Sweet Potato and Lentil Dahl with Pitta

coconut oil

1 red onion - finely chopped

1 garlic clove - crushed

small chunk of ginger - finely chopped

1.5tsp ground turmeric

1.5tsp ground cumin

1 red chilli - finely chopped

2 sweet potatoes - small chunks 

250g red lentils

600ml vegetable stock


1) Fry the onions in the coconut oil until brown

2) Add the garlic, chilli, spices, ginger and sweet potatoes and fry for a few minutes

3) Add the stock and lentils, bring to the boil 

4) Simmer for 20 minutes




Stir Fry Vegetable wraps with avocado 

2 Red onions

1 Pepper 




Baby Sweetcorn

Wholewheat wraps




1) Cut the vegetables into thin strips

2) Fry the onions in coconut oil until brown 

3) Add the rest of the vegetables and more coconut oil if needed

4) Fry for 10 minutes

5) Warm the wraps in the oven

6) Spread avocado onto the warm wrap and add vegetables





Wholewheat Pasta with Salmon, Broccoli and Mayonnaise 

1 packet of wholewheat spaghetti pasta

2 cooked salmon fillets

1 medium brocoli stalked



1) Cook the pasta

2) Lightly steam the broccoli

2) Finely chopped the broccoli and salmon

3) Stir together and add mayonnaise to taste 




Vegetable Lasagne

2 Large red onions - finely chopped

1 Pepper - finely chopped

1/2 Cauliflower - finely chopped

1/2 Leek - finely chopped

2 Tins of tomato

4 Garlic cloves - crushed


1/2 Pint milk

1 tbs Cornflower


Lasagne sheets


Coconut oil


1) Fry the onions in the coconut oil

2) Add the pepper, cauliflower and leek, fry for 10 minutes

3) Add the garlic, fry for 1 minute

4) Add the tinned tomatoes, simmer for 5 minutes

5) Warm the milk in a pan

6) Mix the cornflower with a quarter a small cup of water until dissolved 

7) Add the cornflower and water to the milk and bring to the boil, stirring constantly until thickened

Using a rectangle or square oven dish, add a thin layer of vegetables, then a layer of white sauce then a layer of lasagne sheets, repeat and then add white sauce to the second layer of lasagne and top with grated cheese

8) Bake at 180c for 20 minutes or until the cheese is brown.


Serve with a green salad



Spicy Lentil Soup

1 Large red onion - finely chopped

1 Large Carrot - finely chopped

1 stick of celery - finely chopped

4 Garlic cloves - crushed

1tsp Cumin

1tsp Paprika

1tsp Turmeric

Pinch of salt

2 Stock pots

1 Pint of water - add more if needed

1 Tin of tomatoes


1) Fry the onion in coconut oil until brown

2) Add the carrot, celery, garlic and spices, fry for 5 minutes

3) Add the water and bring to the boil

4) Add the stock pots, tomatoes and lentils and simmer for 30-40 minutes until lentils are soft



Vegetable Pie 

4 Potatoes

2 Red onions

1 Leek

4 Carrots

Vegetable gravy


125g plain flour

55g butter, cubed

30-45ml cold water

pinch of salt



1) Add the flour and salt to a large bowl

2) Add the cubes of butter and rub together until you get smooth breadcrumbs 

3) Use a spoon to mix in a little water until the breadcrumbs turn to a dough

4) Wrap the dough in cling film and put in the fridge for 15 minutes



1) Chop the potatoes and boil for 15 minutes

2) Add the carrots and boil for another 5 minutes

3) Fry the onions in coconut oil until brown

4) Add the the leeks and fry for 5 minutes 


The Pie

1) Roll out the pastry big enough to cover your oven dish

2) Place the potatoes and carrot into your oven dish

3) Add a little butter and mash lightly

4) Add thick gravy then place the onions and leeks on top

5) Place the pastry over the top and trim round the edges

6) Bake for 25minutes at 180c or until pastry is brown


Serve with green vegetables and gravy




Vegetable Soup

2 Onions - finely chopped 

3 Potatoes - diced into small chunks

2 Carrots - diced into small chunks

1 Leek - finely chopped

1/2 Heart cabbage - finely chopped

2 Vegetable stock pots

Coconut oil


1) Chop and fry the onions in coconut oil until brown

2) Add 1 pint of water - add more according to ideal thickness

3) Add the potatoes and bring to the boil for 5 minutes

4) Add the stock and carrots, simmer for 5 minutes

5) Add the cabbage and leeks, simmer for a further 10 minutes


Serve with bread and butter






What we eat for lunch

Pesto Pasta

Avocado pitta with chilli flakes 

Peanut Butter pittas

Vegetarian sausage rolls with raw carrot sticks

Bean Burgers with a salad

Soft Boiled eggs with soldiers


What we eat for breakfast and snacks

Porridge with various toppings 

Snacks at home we have fruit or veg sticks and hummus 

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