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.
For this recipe you’ll need a large frying pan and a big mixing bowl. Wilt your spinach in your pan, once cool transfer to your mixing bowl and make your meatballs. Fry them in your large frying pan, once golden add your tomatoes and leftover spinach until your sauce is thick. Meanwhile in a separate pan boil your pasta, then mix everything together and serve with a drizzle of pesto and sprinkle of parsley.
Serves 4
15 mins to prepare and 20 mins to cook
of the reference intake Carbohydrate 65.3g Protein 35.2g Fibre 6.3g
Use a baking tray to roast your sweet potatoes and a large bowl to make your butter bean mix to top the roasted sweet potato. In a separate bowl make your yogurt dressing then load everything up and crumble over some salad cheese to serve
15 mins to prepare and 45 mins to cook
Vegetarian
of the reference intake Carbohydrate 58.2g Protein 13.1g Fibre 10.9g
Boil your water in a large pan and simmer your eggs, adding the noodles after 4 mins until softened. In a little bowl make your dressing ready for pouring over the noodles later. Stop the eggs from cooking by adding to a bowl of cold water, meanwhile use a wok or a large frying pan to stir-fry your vegetables, once cooked pile them on top of your cooked noodles and spoon over your dressing. Top with half an egg per portion and scatter with sesame seeds.
Serves 2
15 mins to prepare and 10 mins to cook
of the reference intake Carbohydrate 51.2g Protein 20.8g Fibre 5.6g
Frozen fish fingers make this recipe super easy, just cook them to pack instructions, adding the wraps to warm through for the last 5 mins. Meanwhile cook the rice, and in a separate large pan stir fry your vegetables, beans, spinach and chilli. Build your burritos by piling your ingredients into the centre of each wrap then scatter with remaining spinach and roll up to serve.
5 mins to prepare and 30 mins to cook
of the reference intake Carbohydrate 88.6g Protein 22.9g Fibre 9.7g
Use a chopping board and a knife to debone your chicken thighs, thighs work best for this recipe as they’re much moister than chicken breast. Coat them in satay sauce then roast on a shallow baking tray. Just before serving toast your buns and slice the tomatoes, onion and coriander and toss in a bowl with a pinch of salt. Build your burger with sauce, lettuce, chicken thighs and coriander and serve alongside your tossed onion and tomato salad.
15 mins to prepare and 30 mins to cook
of the reference intake Carbohydrate 55.7g Protein 38.5g Fibre 5.4g
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