Lunch Box Series 26: Your Weekly Meal Plan

If you’ve ever hit Wednesday with no dinner plans and a fridge full of question marks, you’re not alone. We’re all about taking the pressure off and making mealtimes feel a little more sorted (and a lot more delicious)!

This simple five-day plan is packed with fresh, flavourful meals you can prep ahead or throw together after a busy day. From crunchy rice paper rolls to cosy miso noodles, there’s something here for every mood and every appetite.

Pick and choose your faves, or follow it day by day - let us take this off your plate and do the thinking for you! 

 

Monday: Salmon & Fennel Salad

Start your week with something that’s light, punchy and feels a little bit fancy! This fresh salad pairs smoky salmon with crisp cos lettuce, sliced fennel and a creamy yoghurt dressing that’s spiked with coriander chutney (yes, it’s as good as it sounds).

It’s super easy to prep ahead - just keep the dressing separate until you’re ready to dig in. Perfect for a Monday lunch or dinner that feels like way more effort than it actually was!

Ingredients:

• 200g smoked salmon

• 2 baby cos lettuce

• ½ red onion

• 1 lemon

• 1 large carrot

• 1/2 fennel

• 1 cup Greek yoghurt 

• 1 tbsp coriander chutney

• Handful of coriander

• 1 large cucumber

• Handful of dill 

Method:

1. Rinse lettuce, pat to dry then shred

2. Dice cucumber

3. Slice red onion, add squeeze of lemon juice and sit to the side

4. Chop coriander and dill

5. Use a peeler to ribbon the carrot

6. Slice the fennel using a mandolin, add a squeeze of lemon juice 

7. Mix the coriander chutney into the Greek yoghurt

8. Assemble salad by adding lettuce, cucumber, fennel, onion, carrot ribbons, coriander and dill to a large salad bowl

9. Toss the salad and divide over containers for the week. Keep the yoghurt separate until ready to serve (our small nesting container is great for transporting sauces and condiments)

10. Crumble the smoked salmon over the containers evenly. Store salads in the fridge for 4-5 days. 

 

Tuesday: Rice Paper Rolls

Fresh, crunchy and low effort - these rice paper rolls are a midweek win. Grab a BBQ chook, chop your desired veg into matchsticks, and you’ll have a speedy, no-fuss lunch that’s way more exciting than a wrap!

They’re great for school or work, easy to customise, and surprisingly fun to roll once you get the hang of it. Don’t forget a little dipping sauce using our Set of 3 Small Containers on the side for good measure.

Ingredients: 

• 1 BBQ chicken (rotisserie) shredded

• 1 avocado, sliced

• 1 carrot, grated

• 1 cucumber, cut into matchsticks

• 1 capsicum, cut into matchsticks

• Coriander sprigs

• 2 rolls of vermicelli noodles

• 1 packet of rice paper wraps

• Sesame seeds

• ABC sauce or Hoisin sauce for drizzling

Method: 

1. Pull apart BBQ chicken (this can be prepared the day/night before). 

2. Chop cucumber, capsicum, avo into matchsticks and grate the carrot (this can be prepared the day/night before). 

3. Tear sprigs from the coriander. 

4. Bring a pot to a gentle boil and pop in vermicelli until soft.

5. Fill a large heat-proof bowl with warm water.

6. Place one rice paper into the bowl of warm water for 5-10 seconds then lay the rice paper out flat.

7. Place chicken, cucumber, avo, capsicum, carrot and coriander in the middle of the paper. Drizzle with desired sauce (we used hoisin).

8. Fold in the sides of the paper, fold up the bottom and then roll to the top to form a spring roll shape. 

 

Wednesday: Lamb Kofta

Midweek slump? Our Lamb Kofta Bowls are here to save the day! Juicy, spiced koftas paired with crisp salad and a generous dollop of tzatziki = lunch goals!

They’re perfect for meal prep - cook up a batch, portion them out, and enjoy a protein-packed, flavour-filled bowl that’s anything but boring. Pro tip: pack your tzatziki in one of our Small Nesting Containers and drizzle just before eating to keep everything fresh and crunchy.

Ingredients:

Kofta:

• 500g lamb mince 

• 2 tsp paprika 

• 2 tsp cumin 

• 1tsp turmeric 

• ¼ breadcrumbs

• 1 tbsp coriander chopped

• 3 minced garlic gloves

• ½ diced red onion

• 1 egg

• Salt & pepper

Salad:

• 200g spinach 

• 200g rocket 

• Handful of chopped mint

• ½ sliced red onion

• 1 capsicum

• 1 cucumber 

• Punnet of cherry tomatoes

Tzatziki:

• 200g natural Greek yoghurt 

• ½ cucumber diced finely 

• Handful of chopped dill 

• ½ lemon juiced 

• Salt & pepper

Method:

1. Combine tzatziki ingredients and put aside in the fridge 

2. Place kofta ingredients into a bowl and combine with hands

3. Shape into a small log (a tad longer than a golf ball) 

4. Heat oil in a fry pan over high heat and cook kofta until golden brown 

5. To meal prep, place a bed of rocket and spinach across 5 containers

6. Top with the remaining salad ingredients, kofta & tzatziki (in a separate small container)

7. Season with a sprinkle of dukkah & sriracha if you like spice! 

 

Thursday: Miso Noodle Salad

Say hello to your new go-to lunchbox hero! This Miso Noodle Salad is light, flavour-packed and built to survive the week without turning soggy. The secret? Layer it smart - whisk the dressing straight into the bottom of your container, then pile on noodles, crunchy veg and cooked chicken.

When you’re ready to eat, give it a shake or stir with 1 tbsp of water and you’re good to go. It’s fresh, filling, and exactly what you need to push through the rest of the afternoon! 

Ingredients:

• 1x bundle of soba noodles

• 1 large carrot, grated

• 1 cup edamame 

• 1 capsicum, chopped

• Half red cabbage, shredded

• BBQ chicken, shredded

• Handful of coriander 

Dressing: Per serve/container 

• 1 tsp peanut butter 

• 1tsp miso paste 

• 1 tbsp soy sauce 

• 1 tsp sesame oil

Method:

1. Cook soba noodles according to the package instructions.

2. Using 4 air-tight containers, place dressing ingredients into the bottom of each container and whisk to combine.

3. Divide the cooked noodles over the 4 containers. Using the chopped/shredded vegetables, layer each container and top with the shredded BBQ chicken. 

4. Garnish with a handful of roughly chopped coriander. 

5. To serve, add 1 tbsp of hot/warm water and shake! You can eat straight from the container or tip into a bowl.

 

Friday: Mediterranean Orzo Salad

No Euro summer this year? No worries - we’re bringing the vibes straight to your lunch box! This Mediterranean Orzo Salad is packed with fresh veg, salty feta and a zesty dressing that makes it feel like you're eating lunch somewhere coastal (even if it’s just your desk).

It’s light, flavourful and super easy to batch prep. Just keep the dressing separate in one of our Nesting Containers and toss it through when you’re ready to eat - no soggy pasta salad here.

Ingredients:

• 1 cup Orzo (Risoni)

• 300g spinach 

• 1 capsicum 

• 1 cucumber 

• ½ red onion 

• ½ cup sun-dried tomatoes 

• ½ cup pitted green olives 

• ½ cup pitted black olives

• 30g feta

• ½ lemon juiced 

• Tsp oregano 

• 1tbsp olive oil 

• Salt & pepper

Method:

1. Bring a pot of salted water to the boil. Cook Risoni according to your packet instructions 

2. Tear spinach leaves, dice vegetables, halve the pitted olives

3. Once orzo is cooked, strain and allow to cool. 

4. Put orzo and remaining ingredients in a large bowl and combine 

5. Mix Lemon, olive oil and salt and pepper together and dress the salad.

6. Garnish with crumbled feta

7. Portion over 5 containers and enjoy all week long

 

Five days, five meals, zero stress. Whether you follow it to the letter or mix and match, we hope this weekly plan brings a little ease - and a lot of flavour - to your kitchen!

Need something to pack it all in? Explore our full range of lunchware here and for more real-life recipes and lunchbox wins, come hang with us on @packedby_elaandearth. Catch you next time!