Meal Planning ideas

At the heart of Wildly Tasty is helping busy parents and giving valuable time back with our prepared meals.

We wanted to help with some inspiration for meal planning family dinners.

As well as including a few of our dishes (😋) we have also included meals which are super easyto make! Either with a short prep time or can be put in the slow cooker in the morning and recipes to batch cook and save you time on other days. All these meal ideas are designed to feed the whole family 😊

We hope this helps in some way and as always, we love to hear from you with the meals you love to share as a family and any great ideas you may have for meal planning ❤️

Weekly plan example:

Monday - Pea soup, garlic croutons + sourdough dippers 🫛

Serves 4

• 1 tablespoon olive oil

• 1/2 onion diced

• 3 cloves garlic crushed

• 15 g chopped fresh parsley

• 1 tablespoon chopped fresh dill plus more for serving

• 700 g frozen peas, slightly thawed

• 403 ml coconut milk

• 470-700 ml vegetable stock. Use only 2 cups for a thicker soup

• salt and black pepper to taste

1. Sauté the onion in a large pan until soft. Stir in the garlic, dill, and parsley and sauté for 1 more minute.
2. Pour the peas, coconut milk, and vegetable broth into the pot. 
3. Boil the soup, then lower the heat to a simmer.
4. Blend the soup with a hand blender until smooth. 
5. adjust the flavor with salt and black pepper as needed.
6. Serve in bowls with fresh dill and black pepper on top. Enjoy!

Tuesday - Wildly Tasty chilli filled jacket potatoes 🥔

Wednesday - Slow cooker hidden veg sauce with gnocchi (taken from the wonderful @myfussyeater page) 🥕

Serves 5

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 carrots, finely diced

• 1 celery stick, chopped

• 1 small courgette, chopped

• 1 red pepper, chopped

• 150g diced frozen or fresh cauliflower

• 680g jar of passata

• 100ml water

• 1 vegetable stock pot

• ½ tsp dried oregano

1. Add all of the ingredients to a slow cooker and mix well.
2. Cook on high for approx 3.5 hours or on low for approx 5 hours until the veggies are soft.
3. Blend with a stick blender.
4. Pan fry the gnocchi as per instructions, add the sauce and enjoy!
   

*Leftover sauce can be kept in an airtight container or jar in the fridge for up to 3 days. It can also be frozen and defrosted at room temperature in 4-5 hours. Reheat on the hob or in the microwave until piping hot.*

Thursday - Wildly Tasty dahl with rice + poppadoms 🍚

Friday - Mushroom + spinach pasta with garlic bread 🍄‍🟫

Serves 4

• 30g pine nuts

• 1 tablespoon olive oil

• 1 small shallot chopped finely

• 200g mushrooms sliced

• 2 cloves garlic crushed

• 1/2 teaspoon Dijon mustard

• 1 dash Italian seasoning

• 1 teaspoon lemon juice

• 60ml vegetable stock

• 100g baby spinach

• Salt & pepper to taste

• Fresh chopped parsley to taste (optional)

1. Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.

2. Add your pine nuts to a frying pan over medium-high heat. Toast them for a few minutes, stirring often, and watching them closely so they don't burn. Remove pine nuts and set aside once they're toasted.

3. Add the olive oil to your pan along with the shallot and mushrooms. Sauté for 4-5 minutes or until the water has released from the mushrooms. 

4. Add the garlic, Dijon mustard, Italian seasoning, lemon juice, and veggie stock to the pan. Let it bubble for a minute or two.

5. Stir in the spinach and let it wilt. 

6. Drain the pasta and add it to the skillet. Toss. Give it a taste and season with salt & pepper as needed.

7. Serve the pasta with the pine nuts sprinkled on top, along with the parsley. It's also delicious with an extra drizzle of olive oil. Enjoy!

Saturday - Wildly Tasty super tomato sauce pizzas 🍕

Serves 4

• 1 portion Wildly Tasty super tomato + five veg sauce

• 2 x Ready pizza bases ( we love Crosta + mollica ones for great taste and all natural ingredients !) 

• Get creative and have fun with toppings of choice !

1. Heat the sauce according to instructions 

2. Add to pizza bases and toppings of choice and cook as per pizza base pack instructions!

Sunday - One pot lentil + veg ragu enough for left overs for the week! (taken from the brilliant @annasfamilykitchen) 🍆 

Serves 4

• 1 large onion chopped

• 3 garlic cloves crushed

• 1 aubergine chopped

• 2 carrots chopped

• 100g mushrooms chopped

• 200g Puy (green) lentils or red lentils

• 1 tbsp balsamic

• 500ml veg stock

• 1 tbsp dried oregano

• 2 cans cherry tomatoes

1. Soften the onion for a couple of minutes in olive oil then add the garlic, aubergine, carrot & mushrooms. 

2. Soften all those then add the lentils, stock, balsamic, oregano & tomatoes. 

3. Season well and simmer for 45 minutes adding more water if necessary.

4. Serve with plenty of Parmesan, pecorino or vegan cheese.

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