Belinda Jeffrey's Weekly Meal Plan

Belinda Jeffrey enjoys a queen-like status in thousands of kitchens around the country. Her status is almost surprising given that her easy-going approach to food makes cooking with her best-selling cookbooks feel more like cooking with a dear friend than a queen. In her own words:

^{“My recipes are easy. They’re for the food I like to eat. Simple, fresh, full of flavour, and just a bit different. You certainly don’t need any great cooking skills for them, you just need to like food and like eating – just like me. The rest is simple”} 

Belinda’s meal plan is all about these 3 things: simplicity, flavour and something a little different. So sit back, create a shopping list and enjoy, because all the hard work planning a waste-free week has been done for you.

Add these recipes to your shopping list by selecting the ‘Add to Meal Planner’ button. Add individual recipes to your shopping list by clicking through to their menu page and selecting ‘Add to Meal Planner’.

Monday

Crisp haloumi with roasted pumpkin and sweet red pepper salad

This vibrant salad is quite substantial and satisfying, needing only a loaf of good bread to mop up the dressing.
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Submitted by
Belinda Jeffery

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Tuesday

Coconut chicken with spicy cucumber ribbons

The marinade for this scrumptious dish only takes a few minutes to make, then all you need do is pop the chicken into it the night before you need it.
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Submitted by
Belinda Jeffery

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Wednesday

Spice-coated flathead fillets

Flathead is such a lovely eating fish - sweet, white, moist, and not at all ‘fishy’. This is terrific served with mashed potatoes and a simple green salad.
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Submitted by
Belinda Jeffery

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Thursday

Salt-baked potatoes with guacamole

These simply-cooked potatoes have become my summer holiday staple as they need little effort to make and taste terrific.
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Submitted by
Belinda Jeffery

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Friday

Crunchy, healthy tuna, rice, dill and egg salad

This refreshing, energy-boosting salad is packed with flavour and perfect for a warm night. I’m happy to eat it just as is, but occasionally I’ll tear up rocket leaves to mix through it, along with slices of avocado.
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Submitted by
Belinda Jeffery