Lidl changes for the better

Week 4

Week 4 is full of flavour, from a rich chorizo and butterbean stew with garlic bread to peri peri chicken drumsticks. You’ll also find comforting classics like homemade burgers, beans on toast and baked potatoes, all made with zero food waste. See the list of products.

Download this week's shopping list here

Handy hints to help your food go further

  • 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. 
  • Depending on its use by date, freeze the chicken for dinner on day 6
  • Depending on its use by date, freeze the mince and rolls for day 4 burgers.
Day 1
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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 - Ham & cheese sandwiches 

 

You’ll need: 

½ medium sliced loaf (white or brown) 
½ pack of breaded ham trimmings
100g extra mature cheddar, grated
mayo or butter if you wish

 

Dinner - Roasted cauliflower nasi goreng

 

This spicy fried rice dish is packed with flavour and comes together in around half an hour. Roasting the cauliflower gives it a great flavour and the fried egg on top adds a protein hit!

Click here for the full list of ingredients & recipe 

Day 2
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Breakfast - Toast & jam

 

You’ll need:

½ medium sliced loaf (white or brown)

strawberry conserve

butter

 

Lunch - Ham & coleslaw sandwiches

 

You’ll need:

½ medium sliced loaf (white or brown)

½ pack of breaded ham trimmings

½ tub coleslaw

butter if you wish 

 

Dinner - Peri-peri chicken drumsticks with corn pasta salad

 

A light, easy to pull together meal that the wee ones will love. Depending on how much spice they like you can also roast the drumsticks without the marinade, and add the peri-peri sauce when serving, according to preference!

Click here for the full list of ingredients & recipe 

Day 3
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Breakfast - Bran flakes with milk
 

You’ll need:

Bran flakes, milk

 

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 - Chorizo & butter bean stew with garlic bread

 

This hearty stew makes a delicious dinner served up with some garlic bread from the freezer. The best part is, by keeping aside some leftovers, you have a brilliant beanie topping for baked potatoes later in the week!

Click here for the full list of ingredients & recipe 

 

To do:

  • Take the mince for tomorrow's burgers out of the freezer and defrost in the fridge overnight
  • Take the bread for tomorrow's lunch out of the freezer and defrost in the fridge overnight, if required 

Day 4
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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

 

You’ll need:

½ medium sliced loaf (white or brown)

2 tins baked beans

butter

 

Dinner - Burgers with French fries & salad

 

You can add a little bit of leftover peri-peri sauce to these simple burgers for a bit of spice if you fancy, or just keep them classic. Whatever you decide, the whole family will love this diner-style dinner!

Click here for the full list of ingredients & recipe 

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

1 tin 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 - Spaghetti cacio e pepe with broccoli 

 

Cacio e pepe means ‘cheese and pepper’ and this simple, rustic pasta dish uses cheddar and pasta water to make a moreish sauce. We’re serving it with some broccoli to up our greens for the week.  Leftover egg whites can be stored in the freezer for up to three months - perfect for making meringues another day! Any broccoli stalks can be sliced and kept in the fridge to be added to dishes such as stir-fries or frittatas.

Click here for the full list of ingredients & recipe 

 

To do:

  • Take the leftover chorizo stew for tomorrow's lunch out of the freezer and defrost in the fridge overnight
  • Take the chicken for tomorrow's dinner out of the freezer and defrost in the fridge overnight

DAY 6
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Breakfast - Toast & jam

 

You’ll need:

½ medium sliced loaf (white or brown)

strawberry conserve butter

 

Lunch - Leftover chorizo & butter bean stew with baked potatoes

 

You’ll need:

4 baking potatoes

Leftover chorizo & butterbean stew

A little cheese if you have any leftover

 

How to:

 

Bake the potatoes according to preference in the microwave or oven. Reheat the stew until piping hot and serve on top of the baked potatoes, with a little cheese if you have any leftover. 

 

Dinner - Roast chicken with savoury brown rice

 

Cooking your rice in chicken stock packs in loads of flavour for this tasty chicken dinner. You don’t even need to make a gravy, just drizzle over some of the roasting juices. Delicious! The leftover meat here is also used tomorrow for easy enchiladas!

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 enchiladas on day 7
  • If necessary, defrost any leftover pittas or bread for tomorrow’s lunch

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 - Tortellini pesto soup

 

You’ll need:

1 pack tortellini

600ml chicken stock (from stock cubes)

1 cup peas

1 carrot, grated

3 tbsp pesto

leftover bread or pittas

 

How to:

 

Bring the stock up to the boil in a large pan. Add the carrots, peas and tortellini and cook on high heat for 3 minutes. Divide into bowls, swirl through a little pesto and serve with any leftover bread or pittas from the week.

 

Dinner - Leftover chicken enchiladas

 

The week wraps up with this Mexican inspired dish that uses up last night’s leftover chicken! A rich, spicy sauce and some grated cheese top the chicken-filled tortillas - what’s not to love?

Click here for the full list of ingredients & recipe 

SHOPPING LIST AND RECIPES

TOP PICKS FOR YOUR WEEKLY MEALS