£50/60 Weekly Shop and Meal Plan for Two (Parent and Toddler)

Welcome to your £50–60 Weekly Family Meal Plan!

This simple, budget friendly plan is designed for one adult and one little one, with balanced, nutritious meals that are perfect for busy families. You’ll find a mix of 4 meat-based and 3 vegetarian dinners, as well as easy breakfasts and lunches using overlapping ingredients to keep things affordable and reduce waste. All recipes are baby-friendly (no added salt), with tasty tweaks to keep adults satisfied too.

This shop amounts to approximately £55 from ASDA. Offers and supermarkets may vary. At the bottom of this blog post you will find a rough food shop listed.

Breakfasts

Rotate the following ideas

·       Porridge with banana, stewed apple or yoghurt

·       Eggy toast or scrambled eggs on toast (2x/week)

·       Pancakes (from oats, banana, egg) with yoghurt and fruit (1x/week)

·       Toast with cheese, nut butter, or beans

Lunch

Baked potato with beans & cheese

Egg salad sandwich + carrot sticks

Pasta with cheese, peas & courgettes

Lentil soup & bread

Chicken wrap with veg

Leftover veg frittata

Cheese & tomato sandwich

Dinners

I recommend checking the use by on the meat and arrange the days as required.

One-pot chicken, carrot & potato stew (slow cooker friendly)

Vegetarian lentil & veg shepherd’s pie

Beef & veg pasta bake

Sausage & mixed veg traybake with sweet potato chunks

Courgette, pepper & chickpea curry with rice

Roast chicken legs with mash & frozen peas

Veggie fritters (carrot, courgette, onion) with yoghurt dip

Breakfast Recipes

Eggy Toast

Ingredients:

• 1 egg

• 1 slice bread

• A little oil or butter for frying

Method:

1. Whisk egg in a shallow dish.

2. Dip bread in egg.

3. Fry in a little oil on both sides until golden.

4. Cut into strips for little one.

 Banana Oat Pancakes

Ingredients:

• 1 ripe banana

• 1 egg

• 3 tbsp oats

Method:

1. Mash banana, beat in egg and oats.

2. Let sit 5 mins.

3. Fry small dollops on non-stick pan until golden both sides.

4. Serve with yoghurt or fruit.

Lunch Recipes

Cheesy Veg Pasta

• Boil pasta, add frozen peas last 3 mins.

• Add grated cheese & splash of pasta water to make a sauce.

• For baby: chop or mash if needed.

Lentil Soup

Ingredients:

• 150g dried red lentils

• 1 carrot, 1 onion, 1 garlic clove

• 500ml low-salt stock

Method:

1. Chop veg, fry gently.

2. Add lentils and stock. Simmer 20 mins.

3. Blend for baby or serve chunky.

Frittata

• Whisk 2–3 eggs with any leftover veg from dinners & cheese.

• Pour into oiled ovenproof dish or frying pan.

• Cook on hob 5 mins, then grill top until set.

• Cut into fingers for baby.

Dinner Recipes

 One-Pot Chicken Stew

Ingredients:

• 2 chicken portions (leg or thigh)

• 2 carrots, 2 potatoes, 1 onion

• 500ml low-salt stock

Method:

1. Brown chicken if desired.

2. Add chopped veg and stock to pan.

3. Simmer 45 mins or slow cook 6 hrs low.

4. Shred chicken; mash or chop for baby.

5. To bulk, feel free to add some dried egg noodles for a quick chicken noodle soup.

Lentil & Veg Shepherd’s Pie

Ingredients:

• 150g red lentils

• 1 carrot, 1 onion, 1 courgette

• 3 potatoes

• 1 tin of chopped tomatoes + refill tin with water and add

• Stock cube

• 2 tsp dried thyme

• Dash of Worcestershire sauce

Method:

1. Fry veg, add lentils, tomatoes, tomato puree, herbs and some stock.

2. Simmer 15/20 mins.

3. Boil & mash potatoes. Add milk and butter as desired.

4. Layer lentils in dish, top with mash, bake 20 mins at 180°C.

Beef & Veg Pasta Bake

Ingredients:

·        250g mince

·        1 onion, 1 pepper, 1 courgette

·        200g pasta, 1 tin tomatoes

·        Dried basil

·        Cheese

·        Breadcrumbs

Method:

1. Brown mince, drain fat.

2. Add chopped veg, tomatoes and basil, simmer 15 mins.

3. Mix with cooked pasta, sprinkle cheese on top with some breadcrumbs.

4. Bake 15–20 mins until golden.

Sausage & Veg Traybake

Ingredients:

• 4–6 sausages

• 2 carrots, 1 pepper, 1 onion, potatoes

Method:

1. Chop everything, toss with a little oil and herbs (I recommend oregano and smoked paprika)

2. Roast at 200°C for 35–45 mins.

3. Cut up for little one; check sausage skin is soft enough or peel it.

Chickpea & Veg Curry

Ingredients:

• 1 tin chickpeas

• 1 courgette, 1 pepper

• 1 onion, 1tbsp garlic and ginger puree

• 1 tsp mild curry powder

• 200ml coconut milk or water

Method:

1. Fry onion and garlic.

2. Add veg, curry powder, and chickpeas.

3. Add liquid, simmer 20 mins.

4. Serve with rice.

Roast Chicken Legs with Mash & Peas

·        Roast chicken pieces at 190°C for 40 mins.

·        Boil potatoes and mash with a little butter/milk.

·        Serve with steamed peas. Shred chicken for baby.

 Veggie Fritters

Ingredients:

• 1 carrot, 1 courgette, 1 egg, 2 tbsp flour

Method:

1. Grate veg, squeeze out moisture.

2. Mix with egg and flour.

3. Fry spoonful’s until golden both sides.

4. Cool and cut into strips.

5. Serve with some sweet potatoes and veg.

Shopping list

Vegetables

• Carrots (6)

• Potatoes (8-10)

• Sweet potatoes (2-4)

• Onions (3)

• Courgettes (2)

• Bell peppers (2)

• Tomatoes (2 or a small punnet of cherry tomatoes)

• Garlic (1 bulb) or garlic puree

• Baby spinach or mixed soft veg

Fruit

• Bananas (3–4)

• Apples (2)

• Optional: Seasonal fruit for porridge/snacks

Dairy & Eggs

• Cheddar cheese (1 block)

• Plain yoghurt (1 pot)

• Milk (1 small bottle)

• Eggs (6–12)

Tins, Jars & Dried Goods

• Chickpeas (1 tin)

• Chopped tomatoes (2 tins)

• Baked beans (1 tin)

• Coconut milk (1 tin, optional)

• Red lentils (150g)

• Pasta (200g)

• Oats (500g)

• Bread (1 loaf)

• Plain flour (1 small bag)

• Low-salt stock cubes (1 pack)

• Optional: Worcestershire sauce

Pantry/Spices

• Mild curry powder

• Garlic & ginger puree (optional)

• Dried mixed herbs or thyme

• Oregano

• Smoked paprika (optional)

• Cooking oil

Meat & Protein

• Chicken legs (2–4 pieces)

• Beef mince (250g)

• Sausages (1 pack)

• Sliced cooked chicken or leftovers for wraps

Other

• Tortilla wraps (1 pack)

• Breadcrumbs (or use leftover bread)