Or, what to cook in your combi steam oven, June 26-July 2, 2023
Welcome to my Steam Oven Meal Plan for this week!
Are you new to steam oven meal planning, or meal planning in general? Head over to my first Steam Oven Meal Plan for notes about how I do my planning and cooking, or just dive in and add this week’s recipes and ingredients to your shopping list.
You can find all my previous weekly meal plans over on the meal planning index page.
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A steam oven meal plan of tried and tested favorites
My Steam Oven Insiders membership is alive and kicking, and I’ve got a lot of ‘work cooking’ to do this week so I can create some fabulous new recipes for all the members who’ve already joined! I’m keeping things at home simple but interesting, with meals that are tried and tested favorites. Some I’ll twist slightly for different flavor variations, but overall these are dishes I know and return to repeatedly for either ease or popularity.
I hope this week’s meal plan will give you plenty of your own steam oven cooking ideas. Follow my lead and serve the same dishes, or cherry-pick the ones which appeal the most to make your own weekly meal plan.
Happy cooking, see you here again soon.
I’m making Monday’s slow cooked pork with watermelon salad on Sunday because the pork needs to spend the whole day in the oven. But it’ll do us for a couple of meals so it’s worth it. If you want to do the same, freeze the cooked meat, well wrapped, for another time.
Although I usually make muffins or a cake for lunchboxes, everyone’s a bit bored so this week we’re changing things up with my all-time favorite chocolate chunk cookies. I double the batch (always), scooping all the mixture and freezing about two thirds, raw, to bake straight from frozen next time we want fresh cookies. I cannot recommend it enough, apart from the fact you may end up baking those frozen cookie balls much sooner than you anticipated or needed!
Roast chicken as per my tandoori roast chicken recipe, except today I’m using a bought butter chicken paste from the supermarket. We’ll skip the potatoes and flatbreads in favor of steamed rice and a bright, fresh salad made with roughly chopped cucumbers, sliced red chili, rice wine vinegar, oil and poppy seeds. I know the poppy seeds sound weird but they give such a great textural hit. Thinly sliced red onion is a good optional extra in the salad.
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I love miso fish but the kids aren’t always sold on it. I’m going to follow the same method but with a mediterranean twist for something different. Cherry tomatoes, zucchini, olive oil, a little sliced onion and parsley. I’ll cook pasta to go on the side for the kids, too. That way even if they don’t love the fish they’ll be enticed to eat it. Because everything served with pasta suddenly becomes more appealing, ha.
I bought a heap of mushrooms and one of my favorite ways to use them up is in an upside down tart. To make it more exciting for the people in my house who think a vegetable tart is not a ‘real’ dinner, I’ll add bacon and a fried egg as options. It’s kind of like a fancy cooked breakfast, but for dinner.
I made a big batch of meatballs a couple of weeks ago, and froze some to make meatball subs. They’ll just need to be warmed before stuffing into (bought) crusty bread rolls. Cheese on top and a quick turn under a broiler/grill to make them oozy and fun and very Friday night worthy.
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My most recent Costco run saw me buy not one, but two whole large pumpkins. I couldn’t help myself, they were so cheap and looked so lovely! The weekend is going to be about how to use them up in ways my family will actually want to eat.
I’ll roast a lot of the pumpkin in big wedges, turning some into a warm pumpkin salad and some into puree for the freezer.
I’m also going to make spiced pumpkin cupcakes for next week’s lunchboxes. I’ll skip the nuts to make them school-suitable.
On Sunday I’ll serve up some of the roasted pumpkin alongside slow roasted lamb, and hummus if I have time to make it.