Cook At Home Meal Planner (February 2024)

Cook at home without the pressure of feeding your busy family with our delicious Dolce recipes!

Our latest meal planner is designed to:

• Remove the effort needed to think of interesting recipes to cook at home.
• Sneak those important nutrients into tasty meals.
• Give simple recipe instructions so that you can quickly cook at home before concentrating on the other matters in life.

Monday

BBQ Stir Fried Beef Noodles Recipe

Ingredients
150 g / 5 oz Onions
30 g / 1 oz Spring Onion
90 g / 3 oz Mixed Peppers
2 ml / 0.1 fl oz Vegetable Oil
300 g / 11 oz Minced Beef
165 g / 6 oz Noodles
120 ml / 4.2 fl oz Noodles
45 ml / 1.6 fl oz BBQ Sauce
45 g / 2 oz Sweetcorn
90 g / 3 oz Carrots

Method

1. Slice the peppers & onions, then grate the carrot.
2. Heat the oil in a pan before stir frying the onion, peppers and carrots, but be careful not to colour the veg.
3. Add in the minced beef and fry until cooked through.
4. Drain away any excess fat/water.
5. Meanwhile, boil the water in a separate pan.
6. Add the noodles to boiling water and then turn the heat down and cook until al dente.
7. Add the sweetcorn to the beef and vegetables.
8. Stir in the barbecue sauce.
9. Cook on a low heat until a core temperature is reached.
10. Place the noodles into a serving dish and then place the barbecue beef mix on top.
11. Finely shred the spring onions before adding to the top of the dish.

Tuesday

Piquant Chickpeas Recipe

Ingredients
480 g / 1 lb 1 oz Chickpeas in Water
120 g / 4 oz Onions
9 g / 0.3 oz Ginger
1 Garlic Clove
2 g / 0.1 oz Mild Chilli Powder
1 g / 0.0 oz Ground Turmeric
25 ml / 1.0 fl oz Vegetable Oil
90 g / 3 oz Tomatoes
4 g / 0.1 oz Ground Coriander
1 g / 0.0 oz Garam Masala
18 ml / 0.6 fl oz Lemon Extract
18 ml / 0.6 fl oz Fresh Coriander

Method

1. Drain the chickpeas and keep the liquid.
2. Finely chop the onion, then peel and grate the ginger and mash the garlic.
3. Cook the onions, ginger, garlic chilli powder and turmeric in oil until the onions are softened.
4. Add the chopped tomatoes and cook to soften, then add the ground coriander and chick peas.
5. Cook for 10 mins before adding back some of the liquid and cook for a further 10 mins.
6. Add the garam masala, lemon juice and stir in chopped coriander. Cook gently for 2-3 mins, adding more liquid, if needed to make a sauce.
7. Pour into serving dishes.

Wednesday

Sweet & Sour Vegetables with Rice

Ingredients
45 ml / 1.6 fl oz Vegetable Oil
120 g / 4 oz Mixed Peppers
240 g / 8 oz Button Mushrooms
80 g / 3 oz Spring Onions
80 g / 3 oz Celery
240 g / 8 oz Carrots
80 g / 3 oz Sweetcorn
240 g / 8 oz Onions
320 g / 11 oz Chickpeas in Water
160 g / 6 oz Beansprouts
180 ml / 6.3 fl oz Malt Vinegar
90 g / 3 oz White Sugar
450 ml / 15.8 fl oz Water
9 g / 0.3 oz Cornflour
25 g / 0.8 oz Tomato Puree
360 g / 13 oz Long Grain Rice
840 ml / 29.6 fl oz Water

Method

1. Prepare vegetables julienne or sliced.
2. Heat the oil and stir fry all vegetables (except the bean sprouts) for 3-4 minutes.
3. Add the bean sprouts and then heat thoroughly.
4. To make the sauce: Place the vinegar, sugar and water in a saucepan and bring to boil and then stir in tomato puree.
5. Mix the cornflour to a paste with a little water before slowly adding it to the simmering sauce until thickened and cook for a further 2 minutes.
6. Cook rice following manufacturers instructions and serve.

Thursday

Cottage Pie with Root Vegetable Topping

Ingredients
480 g / 1 lb 1 oz Minced Beef
160 g / 6 oz Carrots
10 g / 0.4 oz Vegetable Bouillon Paste
335 ml / 11.8 fl oz Water
25 g / 0.8 oz Gravy Granules
16 g / 0.6 oz Margarine

320 g / 11 oz Potatoes
120 g / 4 oz Parsnips
240 g / 8 oz Carrots
120 g / 4 oz Diced Swede
80 g / 3 oz Sweet Potatoes

Method

1. For the minced beef, heat in a pan without adding extra oil and brown off the meat.
2. Add chopped onion, stock and water, bring to boil, then simmer for approximately 1 hour before draining off the excess fat.
3. Thicken the mixture with gravy granules.
4. To complete the recipe boil and mash all vegetables together, then place the mash over the meat in an ovenproof dish.
5. Brush over the top with melted margarine.
6. Bake in hot oven for approximately 20 mins or until golden brown.

Friday

Tuna & Pasta Bake Recipe

Ingredients
400 g / 14 oz Tuna Chunks In Brine
12 ml / 0.4 fl oz Vegetable Oil
20 g / 0.7 oz Vegetable Bouillon Paste
240 ml / 8.4 fl oz Water
4 ml / 0.1 fl oz Lemon Extract
160 g / 6 oz Broccoli
160 g / 6 oz Carrots
80 g / 3 oz Garden Peas
80 g / 3 oz Margarine
72 g / 3 oz Onions
160 g / 6 oz Courgettes
1 g / 0.0 oz Garlic Powder
20 g / 0.7 oz Grated Cheese
360 g / 13 oz Pasta Shapes

Method

1. Add oil and pasta to a large pan of water and bring to the boil.
2. Cook for 8 – 10 minutes until firm then drain & keep warm.
3. Mix and then bring the measured water, stock & lemon juice to the boil, then add cauliflower, peas & carrots before cooking for a further for 3 – 4 minutes.
4. Melt half of the margarine in a frying pan, add in the onion & courgette and fry for 3 minutes.
5. Add the garlic & tuna and cook for a further 2 minutes.
6. Stir in the vegetables, then heat through. Season to taste & stir in the remaining margarine.
7. Place the pasta in an overproof dish, then pour over the sauce & mix gently.
8. Sprinkle with cheese and bake in the oven until slightly browned to finish.

We hope you enjoy this meal planner and use this to inspire your February meals. Please check out our Dolce Hive for more cook at home recipe ideas.