Lidl changes for the better

Week 2

Taco night comes together in no time in Week 2, with a bit of help from frozen fish fingers. There’s also a ploughman’s lunch, a chicken tagine and a very versatile roast gammon on the menu. Clever use of ingredients and portion planning means no food is wasted. See the list of products.

 

Download this week's shopping list here

Handy hints to help your food go further

  • Freeze rolls for lunch on day 6
  • Freeze bagels for breakfast on day 6
  • Freeze any bread you won’t use in the first 2 or 3 days - ideally in half loaves
  • Depending on use by date, freeze gammon joint for dinner on day 5

 

 

DAY 1
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Breakfast - Bran flakes with milk

 

You’ll need:

 

Bran flakes & milk

 

Lunch - Tuna & sweetcorn pasta salad

 

You’ll need:

1 tin tuna steak in springwater

1 tin sweetcorn Super Sweet

250g penne

light mayonnaise

¼ red onion

¼ cucumber

salt & pepper to season

 

How to:

 

Cook pasta according to packet instructions and rinse under cold water. Add to a large bowl with the tuna, drained sweetcorn, red onion, cucumber and mayonnaise. Season to taste.


Dinner - Kidney bean burgers with french fries

 

Burgers from beans! Everyone will love the satisfying flavours of these moreish kidney bean burgers, which can easily be prepped and frozen for future meals. You can easily play around with spice rack favourites too, as the recipe can easily be adapted to incorporate a little smoked paprika or chilli! Chilling the burgers in the fridge for a couple of hours helps them keep their shape when cooking - if you’re in a rush, they can also be placed into the freezer to set for 40 minutes.

 

Click here for the full list of ingredients & recipe 

 

To do:

 

  • Wrap well and keep half of your burgers in the freezer for lunch on day 4
  • Store remaining red onion to a sealed bag in the fridge for use on day 2

DAY 2
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Breakfast - Corn flakes with milk

 

You’ll need:

Corn flakes & milk 

 

Lunch - Summer minestrone soup

 

Soup-making is made super simple with this quick recipe for a light and summery lunchtime meal. It can easily be adapted to work with whatever green or summer veggies or garden herbs you have at home. Cooking the pasta separately helps stop it from absorbing all the soup stock. The remaining half of the soup will be frozen, defrosted and reheated for lunch later in the week.

 

Click here for the full list of ingredients & recipe


Dinner - Fish finger tacos with lime mayonnaise

 

Tacos are always a family favourite and this simple dish brings together classic fish fingers with tasty hints of Mexican flavours. For little eaters, you can cut the tortillas in half to make them easier to handle, and the grown-ups can add a little hot sauce or a few chilli flakes.

 

Click here for the full list of ingredients & recipe

 

To do:

 

  • Defrost ½ loaf bread for tomorrow’s toast, if frozen on day of purchase
  • Once cooled, freeze second half of the soup for lunch on day 7

DAY 3
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Breakfast - Toast & peanut butter

 

You’ll need:

½ loaf medium sliced bread (white or brown)

Peanut butter

 

Lunch - Pittas with hummous, carrots & cucumber

 

You’ll need:

1 pack of pitta breads

Hummous

2-3 carrots

½ cucumber

 

How to:

 

Cut your carrots and cucumbers into batons and load them into pittas with a spoonful of hummous. Yum!


Dinner - Quick chicken tagine with couscous

 

An easy-to-pull-together take on a tagine, served up with a tasty flavoured couscous. If the kids aren’t so keen on eating chicken off the bone, it’s worth the extra time to debone the thighs before roasting - you’ll save the time back on the oven cooking time. The leftovers can be frozen, reheated and served with rice another day.

 

Click here for the full list of ingredients & recipe 

 

To do for tomorrow:

 

  • Once cooled, freeze ½ of the chicken tagine for dinner on day 7

DAY 4
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Breakfast - Bran flakes with milk

 

You’ll need:

Bran flakes & milk

 

Lunch - Kidney bean burgers

 

You’ll need:

leftover kidney bean burgers

1 pack large white baps

1 or 2 shredded carrots

your favourite sauces

 

How to:

 

Cook or reheat your leftover burgers in a frying pan or in the microwave and serve on a bap with some shredded carrot and your favourite sauce.

 

Dinner - Crunchy cashew & veg noodles

 

This veggie stir-fry comes with extra savoury crunch thanks to a generous sprinkling of chopped cashew nuts. If you have small children, feel free to omit the cashews from their portions and add in any other veg you might have in the fridge. Leftovers can be stored in the fridge for up to 2 days and eaten as a snack.

 

Click here for the full list of ingredients & recipe

 

To do:

 

  • Defrost bread for tomorrow’s Ploughman’s lunch

DAY 5
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Breakfast - Corn flakes with milk

 

You’ll need:

Corn flakes & milk

 

Lunch - Ploughman’s lunch


You’ll need:

240g extra mature cheddar, cut into slices

leftover cherry tomatoes

½ loaf of medium sliced loaf (white or brown)

1 jar pickled onions

6 eggs, hard boiled, cooled, peeled and sliced in half


Dinner - Baked gammon with sweet potato mash & peas

 

A gammon joint is such a versatile thing to cook - bake it once and then have leftovers for the next few days! Sweet potatoes and peas are the perfect accompaniment, too. You can experiment with different aromatics and herbs in the stock here, for example cloves or herbs, and different glazes to use up marmalade, mustards or apricot jam from the fridge. The leftovers will be used for carbonara and sandwiches over the weekend.

 

Click here for the full list of ingredients & recipe

 

To do for tomorrow:
 

  • Once cooled, wrap the leftover gammon up well and keep in the fridge
  • Defrost rolls for tomorrow’s lunch

DAY 6
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Breakfast - Cinnamon & raisin bagels with peanut butter

 

You’ll need:

X1 pack of cinnamon & raisin bagels

Peanut butter

 

Lunch - Leftover gammon on rolls

 

You’ll need:

Leftover gammon, sliced

1 pack morning rolls

 

How to:

 

Add some leftover gammon to morning rolls. You can also add in any veggies or salad you have left as well as mustard or any other condiment you like! 


Dinner - Spaghetti carbonara

 

Carbonara is a satisfying pasta night favourite, and always a great way to use up leftover ham or bacon. Here, we’re using a couple of slices of baked gammon to give this simple dish loads of flavour! Spaghetti is the classic choice, but you can mix things up with different types of pasta if you prefer. If you have any cooked peas leftover from last night’s dinner, these can be reheated whilst the broccoli is cooking.

 

Click here for the full list of ingredients & recipe

 

To do:
 

  • Take your leftover chicken tagine out of the freezer and defrost in the fridge overnight
  • Take the minestrone out of the freezer and defrost in the fridge overnight for tomorrow’s lunch
  • Take out bread for tomorrow’s toast from the freezer

 

DAY 7
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Breakfast - Toast & eggs

 

You’ll need:

½ loaf medium sliced bread (white or brown)

6 eggs

butter, or oil

 

How to:

 

Cook your eggs your way - boiled, fried or poached and serve with toast.

 

Lunch - Summer minestrone

 

You'll need:

Leftover summer minestrone

4 slices of bread

 

How to:

 

Warm your soup up slowly on the hob and serve with a slice of bread.

 

Dinner - Quick chicken tagine with rice

 

You'll need:

leftover chicken tagine

400g Simply long grain rice

frozen peas

 

How to:

 

Slowly reheat your tagine on the hob. While it’s heating up, cook some rice according to packet instructions. If you have any frozen peas left you can add them into your tagine for some extra veggies!

 

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