Lidl changes for the better

Week 1

A roast chicken dinner, a fajita fiesta and pitta bread pizzas are all on offer in Week 1. And by freezing some key items on the day of purchase, you can make your shop last the whole week. See the list of products

 

Download this week's shopping list here

Handy hints to help your food go further

  • Depending on the ‘use by’ date for the steak mince you may wish to separate this into 250g and 500g portions for use on day 3 and day 5. To do this place each into an airtight storage box or bag and freeze separately for use on day 3 and day 5. Alternatively, depending on use-by date, on day 3, you can open the mince at the time of cooking and freeze the remaining 500g for day 5.
  • Freeze bread (ideally separated out into in half loaves), pittas and rolls for later in the week.

 

DAY 1
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Breakfast - Corn flakes with milk 

 

You’ll need: 

Corn flakes & milk 

 

Lunch - Ham & coleslaw bagels 

 

You’ll need: 

1 pack bagels

160g breaded ham trimmings

½ tub coleslaw 

 

Dinner - Easy-peasy cheesy pasta with broccoli

 

A crowd-pleaser every time, you can’t beat a comforting plate of cheesy pasta! You can use a couple of end slices of a loaf of bread to make breadcrumbs and any broccoli stalks can be sliced and kept in the fridge to be added to dishes such as stir-fries (see day 3) or frittatas. To measure the correct amount of pasta, a clenched fist is about one serving per person.

 

Click here for the full list of ingredients & recipe 

DAY 2
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Breakfast - Toast & peanut butter 

 

You’ll need:

½ medium sliced loaf (white or brown) 

Peanut butter 

 

Lunch - Ham salad rolls 

 

You’ll need:

1 pack Scottish morning rolls 

2 tomatoes

½ romaine lettuce, rinsed and shredded

⅓ cucumber, cut into slices

mayonnaise

mustard (optional)

150g breaded ham trimmings 

 

Dinner - Lemon & garlic roast chicken with sweetheart cabbage & baby potatoes 

 

A mid-week roast can really set you up for the week’s meal planning and is easier to pull together than you think! Celery helps keep the meat moist and lemon adds a delicious summery flavour. The remaining chicken meat can be kept in the fridge and used for leftovers such as curries or fajitas (day 4), and the bones will make a delicious stock to make soup or risotto another day.

 

Click here for the full list of ingredients & recipe 

 

To do

  • Pick the chicken meat from the carcass, cover and refrigerate. This will be used for fajitas on day 4.
  • Either make the stock for day 4’s soup tonight or tomorrow - see day 4 meal planner for a how to.
  • If you froze the mince, remove the 250g portion of mince from the freezer, and leave it covered to thaw in the fridge overnight for the next day’s speedy beef stir-fry.

 

DAY 3
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Breakfast - Bran flakes with milk 

 

You’ll need: 

Bran flakes & milk 

 

Lunch - Cheese & coleslaw sandwiches 

 

You’ll need: 

8 slices medium loaf (white or brown) 

½ tub coleslaw

150g extra mature cheddar, grated 

 

Dinner - Speedy beef stir-fry 

 

Take the hassle out of frying steak for your stir-fry with this quick-as-a flash recipe which uses steak mince for a quick, deliciously savoury dish that everyone in the family can enjoy! For those who like a little heat, feel free to add some chilli flakes or sweet chilli sauce an extra kick. Stir-fries are a great way to use up broccoli stalks that are part of your weekly shop too - just trim the outer edges and cut them into thin batons or slices. It’s as tasty without the mince, just add some extra veggies and you have a tasty vegetarian option.

 

Click here for the full list of ingredients & recipe 

 

To do

  • Make the chicken stock for tomorrow’s soup if not already done - see day 4 meal planner for a how to.

 

DAY 4
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Breakfast - Corn flakes with milk 

 

You’ll need: 

Corn flakes & milk 

 

Lunch - Tomato & butter bean soup 

 

This simple yet filling recipe, made with a home-made chicken stock is packed with tasty tomatoes and butter beans for an inexpensive lunch dish. It can be served as below, or whizzed up with a stick blender or food processor to create a ‘creamy’ version too! Any leftover picked bones from the chicken should be added into the stock as should the celery, however remember to remove the lemon before cooking the stock. If you make the stock the day before, chilling it in the fridge overnight allows you to skim off any fat from the top before starting on your soup-making!

 

Click here for the full list of ingredients & recipe

 

Dinner - Cheat’s chicken fajitas 

 

Fajita night is always a family favourite and this version is a wonderfully economical way to use up leftover meat from the weekly roast. Depending on how much chicken you have leftover, you might want to add a little rice to help fill out the wraps. The trick to getting rice portions right every time is 1 mug = 4 portions. Whilst the kids might insist on a mild option for the seasoning, you can always add a little more chilli heat with your favourite hot sauce or a few chilli flakes!

 

Click here for the full list of ingredients & recipe 

 

To do

  • Take 500g mince for burgers out of the freezer if frozen on day of purchase.
  • Take burger buns out of the freezer if frozen on day of purchase.
  • The remaining half of the soup to be blitzed up to make a creamy version for lunch on day 7. It can be frozen or will keep fresh in the fridge.
  • Remove the 500g portion of mince from the freezer, and leave it covered to thaw in the fridge overnight for the next day’s homemade burgers.

 

DAY 5
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Breakfast - Bran flakes with milk

 

You’ll need:

Bran flakes & milk

 

Lunch - Tuna sweetcorn wraps

 

You’ll need:

1 pack tortilla wraps

1 tin supersweet sweetcorn

2 tins tuna in brine

4 or 5 tbsp mayonnaise

black pepper

 

How to

Mix the tuna, sweetcorn and mayo in a large bowl. Season with a little black pepper and serve in wraps. 



Dinner - Homemade burgers with sweet potato fries

 

Homemade burgers are so simple to make, and super tasty too! For a simple patty, all you need is a good pinch of salt and black pepper, but you can mix things up with other dry spices you may have at home such as cumin, garlic powder, smoked paprika or dried chillies. Try to take the meat out of the fridge 30 minutes before making the burger mix. The sweet potato fries can be made skin-on or skin-off, depending on preference and to help them get crispy, cook on a flat baking sheet rather than a high-sided oven dish.

 

Click here for the full list of ingredients & recipe

 

To do

  • Defrost bread for tomorrow’s breakfast and pittas for lunch if frozen on the day of purchase.

 

DAY 6
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Breakfast - Toast & eggs

 

You’ll need:

6 eggs

½ loaf medium sliced loaf (white or brown)
butter, oil for frying

 

How To

Serve the eggs fried, poached or boiled, according to preference. Serve with hot buttered toast.

 

Lunch - Pitta bread pizzas

 

You’ll need:

1 pack pitta breads (white or wholemeal)

2 tbsp tomato puree

1 garlic clove, minced

250g pack mature grated cheddar

½ tsp sugar

pinch of dried herbs, if you have

a little oil

 

How to

To make a quick pizza sauce, add the oil, garlic, tomato puree, herbs, sugar to a small non-stick saucepan. Add 1 or 2 tablespoons of water and bring up to a heat, cooking for a minute or so until well mixed and you have a good consistency. Add a little more puree or water if needed. 

Lay the pittas on a baking sheet and ‘toast’ one side under a preheated grill for a minute, being careful not to burn them!

Flip over the pittas, spread the tomato sauce, the grated cheese, and return to under the grill until the cheese is nicely melted. You can make this recipe your own by using up anything tasty you might have in the fridge that might otherwise go to waste.

 

Dinner - Chickpea & vegetable curry with rice

 

Try a fresh take on curry night with our filling chickpea and veggie alternative. And thanks to a jar of curry sauce, it’ll be ready in under 30 minutes! Any leftover curry will keep in the fridge for up to 2 days, or can be frozen for up to 3 months.

 

Click here for the full list of ingredients & recipe 

 

To do

  • Take bread out of the freezer for breakfast toast in the morning
  • Take the soup out for tomorrow’s lunch out of the freezer if frozen on day 4. Allow to defrost in the fridge overnight

 

DAY 7
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Breakfast - Toast & peanut butter

 

½ loaf medium sliced loaf (white or brown)

Peanut butter

 

Lunch - Creamy tomato & butter bean soup

 

How to

Take the leftover tomato & butter bean soup out the fridge and gently warm through. If not already done, blitz with a stick blender or food processor. You may want to add a little extra water to loosen it up and check the seasoning again before serving! Serve with any remaining bread from the week. 

 

Dinner - Zesty tuna spaghetti

 

There’s not many meals which come together as quickly as this light pasta dish. With a few simple ingredients - and a good kick of garlic - the flavours come together for a satisfying plate of food. Cover and refrigerate any leftovers - they can be enjoyed cold as a lunch or snack the next day. Don’t have scales for weighing your spaghetti? Simply use the hole in your spaghetti server per person for the perfect measure.

 

Click here for the full list of ingredients & recipe 

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