Mia’s Weekly Menu

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In my weaning journey with Mia I’ve always tried to cook fresh and healthy food. Planning meals and ensuring your baby gets a balanced diet when you’re weaning or you preparing food for your toddler (or even bigger children) takes a bit of forethought, even for the most competent cook. I certainly found myself stuck with ideas. It, also, becomes time-consuming and it can go beyond our family budget. So I done little research and decided to go with weekly meal planning.  I plan during the week days and cook on weekends. Normally I cook big batches, of each meal and pop individual portions in the freezer (to have enough food for 7 days).  This is my third week of meal planning and so far I found that meal planning is a great way of being organised, saving money and avoiding waste all at the same time.

This week on our menu we have:

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Stuffed Courgette Rolls with Ricotta and Mint

RECIPE

Ingredients

  • 2 courgette cut into thin slices lengthways
  • 2 tbsp olive oil
  • 100g tub ricotta
  • 10g pack mint, leaves finely chopped
  • 200g can plum tomatoes
  • 1 small red onion, finely chopped
  • 1 garlic clove, whole but lightly crushed
  • 5tsp parmigiano reggiono, finely grated

*makes 2-3 portions

*suitable for freezing

*suitable from 12 months

*Prep time 10 minutes

*Cooking 35-40 minutes

Method

Heat oven to 220C/200C fan/gas 7. Brush both sides of the courgette slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

Mix ricotta with the mint and parmesan.

Meanwhile, make tomato sauce. Heat the oil in a pan set over a medium-low heat and fry onion and garlic for around 5 minutes. Add the plum tomatoes and simmer gently for about 20 minutes; discard the garlic.

Dollop a spoonful of the cheesy mix in the centre of each courgette slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce and bake for 20-25 mins until golden and piping hot.

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Chicken Noddle Soup 

RECIPE

Ingredients

  • 500ml chicken or vegetable stock
  • 1 boneless, skinless chicken breast, about 120g cut inot cubes
  • ½ tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g wheat noodles
  • 1 medium carrot thinly slice
  • 2-3 mushrooms thinly sliced
  • 1tsp of light soy sauce
  • parsley or basil leaves

*makes 2-3 portions

*suitable for freezing

*suitable from 12 months

*Prep time 10 minutes

*Cooking 30-35 minutes

Method

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Add noodles, carrots, mushrooms and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the herbs.

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Fish Pie

RECIPE

Ingredients

  • 1 large potatoes peeled and cut into cubes
  • 2 cubes of butter
  • splash of milk
  • 2-3 broccoli florets
  • handful of frozen peas
  • 1 x pack fish pie mix (cod, salmon, smoked haddock etc, smaller pack size, you will use half of it)
  • 100g of ricotta
  • 2tbsp of cream fraich
  • handful of herbs (parsley, mint)

*makes 2-3 portions

*suitable for freezing

*suitable from 12 months

*Prep time 10 minutes

*Cooking 30-35 minutes

Method

Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. Steam broccoli and peas. When all cooked, drain thoroughly and blend with a splash of milk and cube of butter.

Meanwhile, put the butter, ricotta, cream fraich and herbs heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Take off the heat and stir in the fish. Spoon into an ovenproof dish or 2-3 ramekins.

Spoon the ”green” potato on top. Pop in the oven for 20 – 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

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Redcurrant Porridge

RECIPE

Ingredients

  • 2 cups of redcurrants
  • 3-4 cups of water
  • 1 cup of porridge oats
  • whole milk

*makes 1-2 portions

*suitable from 8 months

*Prep time 5 minutes

*Cooking 10-15 minutes

Method

Combine the water and redcurrants in a pot. Bring to the boil and boil for 5 to 10 minutes. Cool down and blend until smooth.

Combine milk and porridge oats in a pot. Stir until smooth, add redcurrants puree and all mix together. Eat fresh or store in fridge for next day.

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Rice Crisps with Yogurt and Strawberries 

Combined rice crisps, natural yogurt and sliced strawberries. Super delicious. I promise!!!

Do you do weekly meal planner? What do you cook to your child? I would love to hear from you!

Happy Cooking

L xxx

 

 

8 Comments
  • Milena

    Reply

    Mia is very lucky to have such a clever mama!!
    xxx

    • MLK123

      Thanks love!

  • Allison

    Reply

    These all look delicious but I think those rice crisps could become a family favorite. Thanks for the recipes!

    • MLK123

      Definitely 🙂 thanks Allison.

  • Kimberly

    Reply

    YUMMM! That first recipe looks amazing!

    • MLK123

      Thanks Kimberly.

  • Amanda

    Reply

    Great food ideas! We love meal planning too. 🙂 those rice crisps and yogurt look yum and your pictures look fantastic!

    • MLK123

      Thank you so much Amanda!

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