Menu Plan 2026-06-01

Week of Monday, June 1 to Sunday, June 7, 2026. HTML-only regenerated plan.

Household count Adult1: dinners daily, weekend lunches. Adult2: lunches and dinners daily. Kid1 and Kid2: lunches Wednesday, Friday, Saturday, Sunday.
Kid portions Kid1 is 8 and Kid2 is 5, so lunches are planned as smaller, familiar portions with simple sides.
Cooking equipment Use the cast iron pan or oven. No air-fryer recipes or air-fryer snack assumptions.
Fish preference One cooked fish meal this week: pan-fried salmon, not raw fish.

Serving Rules For Shopping

Day Lunches to cover Dinners to cover Planning note
Monday Adult2 Adult1, Adult2 Keep Monday lunch simple and pantry based.
Tuesday Adult2 Adult1, Adult2 Batch dinner for later lunches.
Wednesday Adult2, Kid1, Kid2 Adult1, Adult2 Lunch should be kid-friendly and packable.
Thursday Adult2 Adult1, Adult2 Use leftovers to protect the weekday.
Friday Adult2, Kid1, Kid2 Adult1, Adult2 Plan dips and bread for a relaxed evening.
Saturday Adult1, Adult2, Kid1, Kid2 Adult1, Adult2 Lunch gets full household coverage; dinner is the treat meal.
Sunday Adult1, Adult2, Kid1, Kid2 Adult1, Adult2 Lunch stays easy; dinner creates freezer backup.

Meal Plan

Day Lunch Dinner Category Side / sauce Servings to shop
Monday Adult2: Chickpea Salad with bread. Oven Chicken with Vegetables. Meat Side Salad with Yogurt Dressing. 1 adult lunch, 2 adult dinners, plus 1 adult leftover lunch.
Tuesday Adult2: Monday chicken and roasted vegetable leftovers. Red Lentil Curry. Lentils Rice and Quick Flatbread. 1 adult lunch, 2 adult dinners, plus 2 adult leftover lunches.
Wednesday Adult2, Kid1, Kid2: Red Lentil Curry with rice; keep the kids' portions mild. Pan-Fried Salmon Rice Bowl. Fish Cucumber, carrot, avocado, and soy-yogurt or tahini sauce. 1 adult lunch, 2 child lunches, 2 adult dinners.
Thursday Adult2: Salmon rice bowl leftovers or chickpea salad. Burrito Bowl. Beans Guacamole and basic salad dressing. 1 adult lunch, 2 adult dinners, plus 1 adult leftover lunch.
Friday Adult2, Kid1, Kid2: Burrito bowls with beans, rice, corn, and mild toppings. Bread Dinner with Hummus, Tzatziki, Raw Veg, and Greek Salad. Bread & Dips Hummus, tzatziki, feta, cucumber, tomatoes. 1 adult lunch, 2 child lunches, 2 adult dinners.
Saturday Adult1, Adult2, Kid1, Kid2: Oven potato wedges with herbed quark and raw vegetables. Basic Pancakes. Treat Dinners Berries, sliced fruit, yogurt. 2 adult lunches, 2 child lunches, 2 adult dinners.
Sunday Adult1, Adult2, Kid1, Kid2: Bread, hummus, cheese, raw vegetables, and fruit. Chili con Carne. Meat Coleslaw or simple green salad. 2 adult lunches, 2 child lunches, 2 adult dinners, plus freezer portions.
Batch sizing target: shop for roughly 14 adult dinner portions, 9 adult lunch portions, and 8 smaller child lunch portions across the week. The child lunches are concentrated on Wednesday, Friday, Saturday, and Sunday.

Shopping List

Open Bring! Web

Produce

  • Salad greens, 2 large bags or heads
  • Cucumbers, 3
  • Tomatoes, 8 to 10 medium
  • Avocados, 3
  • Carrots, 1 kg
  • Bell peppers, 5
  • Mixed roasting vegetables, 1.5 kg
  • Potatoes, 2 kg
  • Cabbage or coleslaw mix, 1 medium head or 1 large bag
  • Berries, 500 g fresh or frozen
  • Bananas or seasonal fruit, 8 to 10 pieces
  • Lemons or limes, 4
  • Fresh herbs, 1 to 2 bunches

Protein

  • Chicken pieces, 700 to 900 g
  • Salmon fillets, 450 to 550 g
  • Minced meat, 700 to 900 g
  • Eggs, 10 to 12
  • Greek yogurt or plain yogurt, 1.5 kg
  • Quark, 500 g
  • Feta or mild cheese, 300 to 400 g

Pantry

  • Red lentils, 500 g
  • Chickpeas, 4 cans or equivalent dry cooked amount
  • Beans, 5 cans total for burrito bowls and chili
  • Corn, 2 cans
  • Canned tomatoes, 5 cans
  • Coconut milk, 2 cans
  • Rice, 1.5 kg bag if pantry is low
  • Pasta, 500 g backup
  • Flour, 1 kg for flatbread and pancakes
  • Tahini, 1 jar
  • Soy sauce
  • Curry powder, cumin, paprika

Fridge

  • Milk, 1.5 to 2 liters
  • Butter or cooking fat
  • Cheese for Sunday lunch, 250 g
  • Yogurt reserved for dips, sauce, and pancakes

Bakery / Bread

  • Bread for Friday dinner and Sunday lunch, 2 large loaves
  • Flatbread or extra flour for Quick Flatbread
  • Optional wraps for kid lunches, 1 pack

Freezer

  • Optional frozen berries if fresh berries are expensive
  • Optional frozen vegetables for backup curry
  • Freezer bags or containers for chili portions

Prep Blocks

Prep block When Output
Salad and raw veg box Monday after shopping Washed greens, carrot sticks, cucumber sticks, and peppers for adult lunches and child lunches.
Batch main Tuesday dinner Double Red Lentil Curry, mild enough that the kids can eat it on Wednesday lunch.
Grain base Tuesday Extra rice for Wednesday lunch, Wednesday dinner, and Friday burrito lunch.
Pan-fried fish Wednesday dinner Cook salmon in the cast iron pan; no raw fish. Keep sauce separate from any leftovers.
Dip block Friday Hummus and tzatziki for Friday dinner, Sunday lunch, and vegetable snacks.
Oven lunch Saturday lunch Potato wedges baked in the oven and served with herbed quark.
Freezer backup Sunday dinner Freeze 1 to 2 portions of Chili con Carne flat for a busy future evening.

Checklist