June 23 Weekly Meal Plan

As I explained last week, I’m sharing our weekly meal plans for four weeks, to see if people find it helpful. It’s only been out there a week, and it’s risen to #4 on my blog, after three older posts that get traffic from Google searches, so that’s a good sign!

We’re heading into the last week of school here (yikes!), so the weeknight meals are quick and easy, but I should have time for some cooking on the weekend.

Meal plan starting June 23, 2018

(Meals are for dinner unless otherwise noted. We have a few staples for breakfast and lunch is usually leftovers.)


Steelhead trout using this Chili-Rubbed Salmon recipe from Real Simple with roasted mini-potatoes and Bistro Salad With Warm Goat Cheese Croutes, using lettuce from the garden.

I’m planning to check out new the Farmers & Makers Market at cSPACE, so we may pick up some goodies there too.

Sunday (hot)

Brown & Wild Rice & Barley Salad — Julie Van Rosendaal.

I’ll serve it deconstructed for the kids — like a salad bar — because they’re more likely to eat it that way. Hopefully I’ll have some other goodies from the farmers’ market to add.

(Meatless) Monday

Peanut Butter Pasta with tofu.

Easy favourite.

Vegan Peanut Butter Pasta

Tuesday (cool, rainy)

Butter chicken using Blue Menu sauce with brown basmati rice and Palak Paneer — Veg Recipes of India.

The latter is a new recipe for me, cross your fingers! 


Salmon Oasis – Dietitians of Canada and green salad with lettuce from the garden, beets, goat cheese, blueberries, and citrus vinaigrette.


Leftovers or a pantry meal.


The Best Shredded Kale Salad — Oh She Glows

If you’re ever going to become a kale salad lover, this is the one that will do it. So good!


Did you make anything from last week? Let me know what you think, either via email or in the Facebook community. And if you want to get this in your inbox every week, at least during the trial period, sign up here.

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