Let’s start with the question I ask every week: what meal will your family actually eat this week? Not the Pinterest fantasy—the one they’ll clear off their plates without a fuss. Got one in mind? Pop it in the comments when you’re done reading so we can all borrow ideas.

Meanwhile, here’s what I’m planning—simple, flavour-forward, and totally doable on busy school nights.

This Week’s 4-Meal Plan (with leftovers on purpose)

1) Lemon Air-Fryer Shrimp + Salad (rice for my son)

Shrimp is my speed meal. I toss thawed shrimp with a lemon-dilly seasoning, a drizzle of oil, and into the air fryer they go. Seven to nine minutes later, dinner. I’ll serve mine over a big green salad and make some rice for my son. (Tip: squeeze fresh lemon over the shrimp right before serving to brighten everything up.)

2) Chicken-and-Bacon Wraps + Caesar + Fries

Bacon goes straight into the air fryer (so much less mess). Chicken gets grilled on the Blackstone—or also in the air fryer if I’m keeping things hands-off. Slice, tuck into wraps, add romaine and Caesar dressing, and dinner’s done. And yes, we’re doing fries. My kid loves them, so I keep Cajun fry seasoning right by the air fryer to remember to use it.

3) Shepherd’s Pie + Big Green Salad

This one’s a fall hug in a pan. I hesitated because it heats up the kitchen, but my potatoes need using and comfort food is calling. I batch it so we get two meals—tonight and another night when I’m wiped. (If it’s too hot to bake, assemble in the morning and pop it in later when the house is cooler.)

4) Oat-Crusted Haddock (pan-fried)

You know I love fish—especially when my husband’s on the road. I dredge haddock in seasoned oatmeal (great crunch, gluten-friendly if you need it), pan-fry until golden, and serve with lemon. If I’m feeling fancy, I’ll stir together a quick tartar or a dill yogurt on the side.

That’s four meals, plus planned leftovers. Shepherd’s pie stretches beautifully, and any leftover chicken becomes wraps, quesadillas, or a Caesar salad.

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The 10-Minute Meal Plan I Swear By

If your brain feels blank when you sit down to plan, try my quick reset:

Minute 1–3: Freezer scan.

What needs using? Pick 1–2 proteins and place them on a “use me” shelf or list. That’s two meals locked in.

Minute 4–6: Fridge rescue.

What’s on its last legs—half an onion, lonely peppers, a languishing lemon? Plan one “use-it-up” dish (stir-fry, soup, omelette, sheet pan).

Minute 7–8: Spice cupboard check.

Pull two blends you haven’t touched lately. (Spices don’t help anyone hiding at the back!) Put one by the stove or air fryer so you actually use it this week.

Minute 9–10: Flyer glance.

Skim the grocery deals. If ribs and pork loin are on sale, decide now: pulled pork for the slow cooker? Pork chops with a peach pan sauce? Add 2–3 items to your list and you’re done.

By the time your coffee cools, you’ve got three to four realistic meals pencilled in.

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Where I Get New Supper Ideas (That I’ll Actually Make)

• Batch the protein: When my son made smash burgers on the Blackstone last week, I grilled chicken on the other side at the same time. The next night that chicken became a quick chicken Caesar wrap. Zero extra effort.

• Screenshot smart: If you see a recipe fly by on Facebook, snap a photo of the post (and the recipe!) so you can actually find it later. When I scroll on Sunday, I skim that album and build my list.

• Let sales lead: I grabbed pork loin and chops on sale. If I cook them this week, it’ll be pork chops with a quick peach sauce (butter + chopped peaches + splash of broth + pepper), roasted potatoes, and a veg. If not, they head to the freezer for a future easy win.

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“I Don’t Know How to Cook Without Step-by-Step” (Yes, You Can)

A lovely woman told me yesterday she can’t cook unless she has exact directions. If that’s you, two things:

1. Use your slow cooker. It’s forgiving and perfect for fall sports nights. Toss in protein, seasoning, onion/garlic, a sauce or broth, and let it go.

2. Ask my friend Harvey. That’s what I call ChatGPT. I’ll message: “Harvey, I’ve got smoked paprika and chicken—give me three easy ideas with ingredients I likely have.” Boom. I’ll pick the simplest, then ask for step-by-step. You can also say, “Here’s what’s in my fridge: zucchini, leftover rice, half a jar of salsa. What can I make?” He’ll pull something together in seconds. Total game-changer for weeknights.

If you want help with prompts, tell me. I have a simple guide that shows you exactly what to ask so you get useful, dinner-ready answers.

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Real Talk: Feeding Picky Teens Without Losing Your Mind

My Grade-12 son loves boxed food—pizza pockets, frozen mac, nuggets. If that’s your house too, try one or two of these each week:

• Upgrade the familiar: Swap frozen nuggets for a tray of homemade baked tenders. Serve with the same dip and fries so it feels “right.”

• Half-and-half nights: Make a better main (homemade mac, real burgers) and pair with his favourite store-bought side. Progress > perfection.

• Copycat sauces: A good sauce sells the meal—garlic aioli, sweet chili, ranch. Mix mayo or yogurt with a spice blend and call it done.

• Win one meal at a time: If Friday is “fun food,” keep it and improve Mon–Thu. Less pushback, more momentum.

Remember: our job is to keep offering real food and stay calm. They do come around—especially when there are fries involved.

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Air Fryer to the Rescue

Can you tell the air fryer saved my summer? Here’s why I lean on it:

• Keeps the kitchen cooler.

• Cooks bacon, fries, and shrimp fast with less mess.

• Makes “Friday food” feel special without a drive-thru.

• Helps me actually use the spice blends I already own.

Pro tip: place one “use-this-week” seasoning right beside the air fryer (mine is Cajun fry seasoning). If it’s in sight, it gets used.

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A Slow-Cooker Shortlist for Busy Fall Nights

As activities ramp back up, plug one of these in and walk away:

• Pulled Pork: Pork shoulder + barbecue seasoning + onion + splash of broth. Shred.

• Salsa Chicken: Chicken thighs + jar of salsa + corn + black beans at the end.

• Beef & Veg: Stew beef + onion + carrots + potatoes + broth + garlic + Italian seasoning.

• Butternut Squash Soup: Squash + onion + apple + broth; blend; finish with yogurt.

Serve any of these with a bagged salad and warm tortillas or toast. Done and dusted.

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Batch-Prep Breakfast (Your Future Self Will Cheer)

When supper is a moving target, having breakfast handled changes everything. I often do:

• Egg cups/omelettes loaded with veg, reheated in the morning.

• Pancakes or waffles (double batch), cooled, frozen, and toasted to reheat.

• Fruit prep for quick yogurt bowls.

It’s not fancy—just reliable. And reliable is what busy families need.

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Budget-Friendly Mindset Shifts

• Plan two meals. That’s it. Two is infinitely better than none, and you can fill the rest with leftovers and a slow-cooker night.

• Shop your home first. Freezer, fridge, and pantry before the store.

• Use what you buy. If strawberries are on sale, plan a recipe that uses them (salads, compote, smoothies).

• Lean on staples. Rice, eggs, beans, and potatoes carry a lot of meals with the right seasoning.

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This Week’s Gentle Challenge

Pick two:

1. One protein from your freezer, cooked once and used twice.

2. One spice blend hiding in your cupboard—put it on the counter and build a meal around it.

3. One slow-cooker dinner for your busiest night.

Then tell me in the comments: What’s one meal you’ve got planned this week?Your ideas genuinely help everyone here (me included).

Whether you’re juggling teens, chasing toddlers, or feeding yourself after a long day, remember—mealtime doesn’t have to be perfect to be powerful. A simple wrap, a warm pan of shepherd’s pie, or lemony shrimp over greens can bring everyone back to centre.

You’re doing great. Start small. Keep going. And if you need a little nudge or a prompt for “Harvey,” I’m right here.

Kelly’s Kitchen. Meals that bring you home.

#mealplanning #easyweeknightdinners