Dinner tonight, lunch tomorrow
A week’s worth of clever evening meals which have tomorrow’s lunch built in.
Even if you enjoy cooking, meal planning can sometimes feel like a real bind. With many of us spending more time at home, the challenge of producing inspiring ideas for breakfast, lunch and dinner Monday to Friday is perhaps more of a chore than a pleasure.
We’ve devised a collection of five easy-to-prepare dinners that, with the addition of a few ingredients, can be transformed into tomorrow’s lunch in under 15 minutes – plus a bit of cooking time for Saturday’s cheat’s lasagne. Even better, four of these midweek recipes carry our Good Health label so there are nutritional benefits too. You’ll find a complete shopping list below so you can add all the ingredients to your trolley and free up some time for the things you love most.
HARISSA LAMB WITH ROASTED VEGETABLES
This versatile traybake also works well with pork chops or thick slices of cauliflower instead of the lamb
ROASTED TOMATO & PEPPER SOUP
Ready in 15 minutes | Serves 2
- Put the reserved vegetables and beans in a saucepan with 500ml fresh Cooks' Ingredients vegetable stock; season.
- Bring to the boil, then reduce to a simmer for 10 minutes.
- Blend until smooth, then ladle into bowls, topping each with 1 tbsp reduced fat soured cream and ½ tsp rose harissa.
Per serving 1167kJ/279kcals/9.7g fat/2.9g saturated fat/29g carbs/14g sugars/11g fibre/12g protein/0.3g salt
WARM CURRIED MACKEREL SALAD
Canned smoked mackerel is a savvy store cupboard staple and tastes delicious here combined with fragrant curry spices and a creamy dressing
MACKEREL PATE ON RYE WITH PICKLES
Ready in 10 minutes | Serves 2
- In a small bowl, mix together 6 sliced radishes, 2 finely chopped shallots and 4 sliced gherkins with 2 tbsp of the gherkin pickling liquor; season.
- Mix 2 tbsp low fat crème fraîche into the reserved curried mackerel, then mash with a fork.
- Toast 4 slices of rye bread, then spread with the pâté and top with the gherkin and radish mixture.
Per serving 2832kJ/677kcals/29g fat/5.8g saturated fat/60g carbs/13g sugars/15g fibre/35g protein/2.9g salt
CHORIZO SAUSAGES WITH ROASTED SQUASH AND HERBY COUSCOUS
Chorizo brings a touch of spice to this dish but for extra kick, add a pinch of chilli flakes before roasting the squash
CHORIZO AND SQUASH SALAD
Ready in 10 minutes | Serves 2
- Mix together 2 tbsp olive oil, 2 tsp cider vinegar and 1 tsp Dijon mustard; season.
- Chop the reserved squash and sausages into chunks and toss with 90g rocket, 250g cooked beluga lentils and the dressing; drizzle with lemon juice.
Per serving 2602kJ/624kcals/33g fat/7.8g saturated fat/43g carbs/12g sugars/13g fibre/32g protein/1.1g salt
CHICKEN SCHNITZEL WITH SWEET AND SOUR CABBAGE
Inspired by the flavours of eastern Europe, this comforting dish is perfect for early autumn. For extra zing, add some grated lemon zest to the breadcrumbs
Ready in 15 minutes | Serves 1
- Core and shred ¼ white cabbage, put in a sieve and rub in ¼ tsp fine salt. Leave to drain over the sink for 10 minutes.
- Meanwhile, in a small bowl mix 1 tbsp mayonnaise, 1 tbsp sriracha and 1 large, diced gherkin. Pat the cabbage dry.
- Spread the spicy mayo on a slice of white bread, top with the reserved chicken and the salted cabbage, then top with a slice of bread.
- Serve with any remaining cabbage.
Per serving 2768kJ/657kcals/15g fat/2.6g saturated fat/77g carbs/14g sugars/8.9g fibre/49g protein/2.5g salt
SPAGHETTI WITH TOMATO AND AUBERGINE SAUCE
This simple dish draws inspiration from the Italian classic pasta alla norma. Roasting the cubed aubergine is an easy way to create a golden exterior and a buttery, soft inside
Ready in 50 minutes | Serves 4
- Preheat the oven to 200˚C, gas mark 6. In a bowl, mix together 250g essential ricotta, a pinch of ground nutmeg and 250g frozen spinach, defrosted and drained in a sieve; season.
- In the base of a small oven dish (about 18cmx 28cm) spread ½ of the leftover tomato sauce, top it with a single layer of fresh lasagne sheets, then spread the spinach and ricotta mixture on top, followed by another layer of pasta.
- Top with the remaining tomato sauce. Sprinkle over 10g grated vegetarian Italian hard cheese and bake for 30-35 minutes.
- Serve with a green salad.
Per serving 2922kJ/698kcals/29g fat/12g saturated fat/65g carbs/25g sugars/16g fibre/33g protein/1.4g salt