Lidl changes for the better

Week 3

One packet of mince makes two family favourites this week: Chilli con carne and Spaghetti Bolognese. Plus we’ve got an aromatic Thai veggie curry and pancakes for breakfast. Talk about tasty! See the list of products.

 

Download this week's shopping list here

Handy hints to help your food go further

  • Separate the 1kg of beef mince into two portions, x1 600g and x1 400g 
  • Wrap and freeze both portions for use later in the week. 
  • Depending on the dates on the bread, freeze one or two of them (ideally in half-loaf portions), to take out as needed later in the week 
  • Store the baking potatoes in a cool, dark place 
  • If you have time to prep for day 1's lunch, you can boil 7 eggs for 8 - 10 minutes in a large pot of water. Cool with running cold water for a few minutes and then peel from the shells. Keep them in an airtight container in the fridge overnight
DAY 1
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Breakfast - Corn flakes with milk

 

You’ll need:

Corn flakes & milk

 

Lunch - Homemade egg mayo sandwiches

 

You’ll need:

½ loaf medium sliced loaf (white or brown)

6 hard boiled eggs

mayonnaise

2 or 3 spring onions, finely chopped

salt & pepper

 

How to:

Roughly chop the eggs and mix through with the mayonnaise, spring onions and seasoning according to preference.

 

Dinner - Chicken & leek pie with sweet potato topping


Pies topped with mash are always a hit, and this light recipe packed with leeks and a tasty sweet potato topping is sure to satisfy the family. A portion of the chicken & leek mix will be used for a dish later in the week, so this should be set aside and allowed to cool before freezing.

 

Click here for the full list of ingredients & recipe 

 

To do:

  • Place the ⅓ chicken & leek filling mix into an airtight container and freeze - to be defrosted for dinner on day 6
  • Defrost the mince for tomorrow's bolognese sauce (the 400g) portion

 

DAY 2
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Breakfast - Toast & jam

 

You’ll need:

½ medium sliced loaf (white or brown)

strawberry conserve

butter

 

Lunch - Ham bagels & crudités

 

You’ll need:

1 pack plain bagels

Wafer thin smoked ham (try to leave a couple of slices for pizza later in the week)

3 or 4 carrots, peeled and cut into batons

½ cucumber, cut into batons

mustard, butter, mayonnaise as you wish

 

How to:

Split the bagels - toast if you like - and fill with the ham, serve with the veggie sticks.

 

 

Dinner - Spaghetti Bolognese


Bring together a classic dinner, whilst prepping for another! Here we’re going to make tonight’s bolognese whilst also making the sauce for pizzas later in the week. Whilst not necessarily authentic, adding a couple of carrots is a great way to add some veggies into the dish. If there’s any pasta sauce leftover, it can be frozen in an airtight container for another time.

 

Click here for the full list of ingredients & recipe

 

To do:

  • Cover and refrigerate the pizza sauce for day 4
  • Freeze any Bolognese sauce leftovers you may have, or cover & keep with leftover pasta for a snack later in the week
  • If you need bread for tomorrow’s lunch, remember to take it out of the freezer

 

DAY 3
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Breakfast - Porridge

 

You’ll need:

porridge oats

milk (optional)

 

How to:

Cook the porridge according to packet instructions and serve with your favourite pantry toppings e.g. honey, golden syrup, brown sugar or a spoonful of jam.

 

Lunch - Beans on toast with melty cheese

 

You’ll need:

½ loaf medium sliced loaf (white or brown)

2 tins baked beans

75g extra mature cheddar, grated for the top

 

Dinner - Thai red sweet potato & green bean curry


This Thai-style curry is full of tasty aromatic flavours balanced out by creamy coconut. If the kids aren’t so sure about spicy food, go easy on the curry paste, add a little to start and taste to check heat levels! The leftovers will be blitzed up to make a delicious soup later in the week - just keep a few leftover cooked beans and they can be added to the soup for texture.

 

Click here for the full list of ingredients & recipe

 

To do:

  • Store the leftover cooked green beans in an airtight container in the fridge
  • Store the leftover curry in your fridge
  • Depending on fridge space, you can freeze the leftover curry, which will be turned into soup for lunch on day 6

 

DAY 4
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Breakfast - Corn flakes with milk

 

You’ll need: 

Corn flakes & milk 

 

Lunch - Gnocchi with peas & pesto 

 

You’ll need: 

1 pack gnocchi 

1 jar pesto (red or green) 

1 cup of frozen peas  

 

How to: 

 

Add the gnocchi and peas to a large pot of salted water, bring up to the boil, and drain once the gnocchi and peas have floated to the top - this means they’re cooked!

Drain the gnocchi and peas. 

Divide between the plates and serve with a dollop of your favourite pesto to stir through at the table. 

 

Dinner - Super-easy pizzas 


If there’s one night of the week guaranteed to get the helpers in the kitchen, it’s pizza night! This is a super-easy recipe which is ready in no time. You can experiment with toppings, just make sure not to overload the pizza as this can stop it from cooking properly and make it soggy. 

 

Click here for the full list of ingredients & recipe

 

To do: 

  • Remove the 600g portion of mince from the freezer, and leave it covered to thaw in the fridge overnight for the next day’s chili con carne
  • Remove bread from the freezer for tomorrow’s lunch
  • Store the remaining Greek yoghurt in the fridge for pasta on day 6

 

DAY 5
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Breakfast - Porridge 

 

You’ll need: 

porridge oats 

milk (optional) 

 

How to: 

Cook the porridge according to packet instructions and serve with your favourite pantry toppings e.g. honey, golden syrup, brown sugar or a spoonful of jam 

 

Lunch - Cheese sandwiches with crudités

 

You’ll need: 

½ loaf of medium sliced bread (white or brown) 

175g extra mature cheddar cheese, grated  

chutney, butter or margarine if you wish 

3 carrots, peeled and cut into batons

½ cucumber, cut into sticks 

 

Dinner - Chilli con carne with rice

 

You can’t beat a big pot of chilli con carne - ultra savoury, filling and very versatile! The leftovers will make a hearty meal with baked potatoes later in the week. 

 

Click here for the full list of ingredients & recipe

 

To do: 

  • Take bread out the freezer for tomorrow’s breakfast & lunch
  • Take the chicken & leek mixture out of the freezer and defrost in the fridge overnight for tomorrow’s dinner

 

DAY 6
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Breakfast - Toast & eggs 

 

You’ll need:

6 eggs

½ loaf of medium sliced loaf (white or brown) 

butter or margarine if you wish

 

How to: 
Poach, boil, scramble or fry - how does your family like their eggs in the morning?
 

Lunch - Thai sweet potato soup 

 

Make the most of that leftover veggie curry - by turning it into a tasty soup! The easiest way is to whizz it up with a stick blender whilst it’s still in the pot, or, if you’re using a food processor - just make sure you do this when the mixture is cool to avoid a soup explosion! 

 

Click here for the full list of ingredients & recipe

 

Dinner - Chicken & leek pasta with peas 

 

You’ll need:
400g penne pasta

leftover chicken & leek mixture (defrosted from day 1)

2 cups of peas

2 tbsp Greek yoghurt (use what’s left in the tub after pizzas on day 4)
 

How to:

Cook the pasta according to packet instructions, drain and set aside.
In a non-stick pan add the peas to the chicken & leek mixture, and reheat fully.

Check seasoning, and just before serving, stir through the Greek yoghurt.

Serve with the cooked pasta.

 

To do: 

  • If frozen yesterday, remove the chilli con carne from the freezer and leave to thaw in the fridge overnight

 

DAY 7
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Breakfast - Scotch pancakes 

 

You’ll need: 

3 eggs 

300ml milk 

300g self-raising flour 

pinch of salt 

2 tsp sugar 

2 tbsp vegetable oil 

your favourite toppings e.g. jam, honey, maple syrup 

 

How to: 
Add the eggs, milk, flour, 1 tbsp vegetable oil, sugar and salt to a large mixing bowl and whisk for 1 minute using an electric mixer or hand whisk. Heat 1 tbsp of oil in a large non-stick frying pan, and then drop in 2tbsp of the pancake batter. 

Cook for a minute, flip, cook the other side and serve! 

 

Lunch - Tuna sweetcorn wraps 

 

You’ll need: 

1 tin tuna in springwater 

1 tin supersweet sweetcorn 

1 pack wholewheat or plain mini wraps

mayonnaise

pepper to season 

any leftover carrots in the fridge, cut into batons or shredded to fill the wraps 

 

Dinner - Baked potatoes with chilli con carne 

 

You’ll need:
4 baking potatoes

leftover chilli con carne

leftover extra mature cheddar, grated

 

How to: 

  • Cook the potatoes according to preference in the microwave or oven. 
  • Fully reheat the chilli con carne, split the potatoes and fill with the chilli and grated cheese. 

 

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