Family meal planning doesn't have to be difficult so we’ve created a handy new weekly menu to help. Cook something different and try out these recipes. It gives you all the inspiration and convenience of a recipe box subscription without the cost and commitment. Simply add all five recipes to your basket or pick and choose if you just want to add a few recipes to your basket individually.
Use a large, shallow casserole dish to cook your veg until softened, add your mince then season and cook until the mince is browned and crispy. Add your cajun seasoning then tip in your rice and stir until piping hot. Scatter over remaining spring onion and serve.
Serves 4
10 mins to prepare and 25 mins to cook
of the reference intake Carbohydrate 53.1g Protein 32.8g Fibre 8.3g
Line a shallow baking tray with baking paper then arrange the chicken on it. In a little bowl make your marinade, pour it over the chicken and leave to marinate in the fridge for 10 mins. Bake until your chicken is crisp, golden and cooked through. Meanwhile blanch your broad beans in a pan of boiling water then mix with sweetcorn, tomatoes and chilli. Serve between 4 plates.
5 mins to prepare and 45 mins to cook, plus 10 mins marinating
of the reference intake Carbohydrate 25.4g Protein 37.2g Fibre 7.5g
Use a shallow roasting tray to bake your sweet potato wedges and put your frozen fish fillets on a lightly oiled baking sheet. In a little bowl, mix your breadcrumbs with lemon zest, parsley and Parmesan. Parbake your fish fillets, then drain off any excess moisture and add your breadcrumb topping by pressing firmly onto each fillet, leave to cook until the fish is opaque and breadcrumbs are golden. Serve with peas and lemon wedges for the ultimate healthy fish and chip dinner.
5 mins to prepare and 30 mins to cook
of the reference intake Carbohydrate 56.9g Protein 27.2g Fibre 7.9g
Cook your pasta in a large pan of boiling water, use a separate small pan to cook your peas then use a food processor to blitz together with cheese, garlic, oil and mint to make a sauce, adding a little bit of pasta water to loosen. Stir your sauce through your pasta and serve in bowls with leftover mint leaves and extra shavings of cheese.
10 mins to prepare and 10 mins to cook
Vegetarian
of the reference intake Carbohydrate 86g Protein 22.1g Fibre 9.3g
Use a large, lidded saucepan to make your curry and simmer for 15 mins. Meanwhile cook the rice and set aside then cook your crispy onions in a small frying pan over a high heat. Just before serving, stir your spinach and coriander through your curry then serve on top of your rice and top with crispy onions, leftover coriander and lemon wedges.
5 mins to prepare and 35 mins to cook
of the reference intake Carbohydrate 97.3g Protein 22.1g Fibre 5.4g
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