Weekly Meal Planner 18/10/2021

A new Cook At Home Meal Planner is here! Enjoy these simple school week dinner recipes with your children.


Bacon Topped Mac N’ Cheese Pot


  • Margerine
  • Plain Flour
  • Milk
  • Mustard
  • Cheddar Cheese
  • Macaroni
  • Bacon Gr Steak
  • Bread Crumbs
  1. Place boiling water into a suitable pan
  2. Add pasta to the water, boil until just al dente (around a minute before – this will be baked, so do not overcook the pasta)
  3. Cool the pasta in cold water, until completely cold, set to one side
  4. Lay the bacon on a tray, grill or oven bake until cooked, leave to cool, once cool dice into small pieces
  5. Melt margarine in a pan
  6. Once melted, mix in the flour, cook out for a minute
  7. Slowly add in the milk and mustard
  8. Mix well, ensuring no lumps
  9. Stir to the boil, slowly, ensuring the sauce is smooth, add in cheddar cheese
  10. Add the bacon
  11. Once the sauce is cooked, pour it over the cold pasta, mix well. Place in a suitable tray for baking
  12. Top with a little cheese, followed by breadcrumbs, then a little more cheese, finish with a final sprinkle of breadcrumbs
  13. Bake in a pre heated oven until cheese is melted, breadcrumbs are browned and core temp is reached

Bean & Tomato Frittata


  • Eggs
  • Mixed Herbs
  • Seasoning Salt
  • Cheddar Cheese
  • Garlic Powder
  • Onions
  • Tomatoes
  • Baked Beans
  • Slices Potatoes
  1. Fry onions until soft, then add in Tomato slices and fry for 1-2 minutes.
  2. Place potatoes and all vegetables in a oven proof baking dish
  3. Pour over beaten egg and top with cheese
  4. Bake until firm to the touch, core temperature is reached and golden


Chicken & Chorizo Paella


  • Garlic Powder
  • Onions
  • Mixed Peppers
  • Ground Turmeric
  • Smoked Paprika
  • Vegetable Stock
  • Basmati Rice
  • Frozen Peas
  • Cooking Chorizo
  • Diced Chicken
  1. Place the rice into a colander, wash 3-6 times ensuring the starch is washed out
  2. Add oil to a suitable pan to heat, add in diced onion
  3. Add chorizo to the onion, cook for 2 minutes
  4. Add the diced chicken, cook until sealed
  5. Add the paprika,turmeric and garlic powder, stir to combine
  6. Add the washed rice and cook lightly
  7. Dissolve the stock in the boiling water, in a separate jug
  8. Pour the stock over the rice mixture, increase the heat lightly, do not boil, instead keep a moderate heat, taking care to stir occasionally
  9. Add the peas and diced peppers to the pan, boil and ensure the stock is absorbed into the rice, the rice should be al dente
  10. Place into a serving container, squeeze a fresh lemon over the top, decorate with lemon wedges and fresh chopped parsley.

Green Pea Risotto


  • Brown & White Rice
  • Vegetable Oil
  • Onion
  • Garlic Powder
  • Vegetable Stock
  • Grated Cheese
  • Canned Peas
  • Courgette
  • Seasoning
  1. Mash half of the peas
  2. Dice the onions and saute in a little oil
  3. Wash the courgettes and dice
  4. Add courgettes and mashed peas & garlic to onions, cook for a few minutes.
  5. Cook rice in the water for 25 minutes.
  6. Drain the rice and add to the pea and courgettes.
  7. Make the stock with some of the boiling water , stir into the rice and vegetables.
  8. Stir in the whole peas and seasoning
  9. Cook for a further 5 minutes, add grated cheese just before service.
  10. Taste and adjust seasoning.


BBQ Chicken & Salad Wrap


  • Tortilla Wraps
  • Lettuce
  • Cucumber
  • BBQ Sauce
  • Breaded Chicken Goujons
  1. Place chicken goujons onto a lined baking tray
  2. Oven bake until core temp is reached
  3. Finely slice the lettuce and cucumber (ensure all are washed prior)
  4. Warm the wraps slightly
  5. Add the bbq sauce
  6. Add some lettuce and cucumber, followed by 3 goujons, Wrap up from the bottom and sides, leaving the top open

Vegetable Moussaka


  • Potatoes
  • Onion
  • Garlic Clove
  • Ratatouille Vegetables
  • Chopped, Tinned Tomatoes
  • Seasoning – mixed herbs and salt
  • Margarine
  • Plain Flour
  • Milk
  • Vegetable Oil
  • Grated Cheese
  1. Dice the onions and saute in a little oil.
  2. Add the ratatouille vegetables and tinned tomatoes, add the garlic and allow to stew for 20-30 minutes.
  3. Taste the vegetable stew, adjust seasoning
  4. slice the potato and cook in boiling water for 5-10 minutes, drain excess water
  5. To make the white sauce, melt the margarine, stir in the flour and cook to make a roux
  6. Slowly add the milk stirring between to ensure no lumps, reduce the heat and stir until it thickens

To complete the recipe:

  1. Place half tomato stew on bottom of bs tin, top with a layer of potatoes and repeat.
  2. Top with white sauce and sprinkle on cheese and a few herbs.
  3. Bake in the oven on a moderate heat for 40 minutes, until cheese is golden brown.


Salmon & Sweet Potato Pasty


  • Tinned Salmon
  • Sweet Potatoes
  • Leeks
  • Frozen Sweetcorn
  • Puff Pastry
  • Milk
  1. Roll out pastry & cut into 5 inch circles.
  2. Drain the salmon, combine in a bowl with small diced potato and finely shredded leek.
  3. Place filling in the centre of pastry circles. Brush edges of pastry with milk. Fold over, place on baking sheet.
  4. Bake on a moderate heat until pastry is golden brown.

Sweet Potato & Bean Stew


  • Sweet Potato
  • Onion
  • Mixed Peppers
  • Smoked Paprika
  • Garlic Powder
  • Vegetable Stock
  • Red Kidney Beans
  • Chopped, Tinned Tomatoes
  1. Dice the potatoes into bite sized pieces
  2. Saute the onions and peppers in a pan, add the potatoes
  3. Add the garlic powder and the smoked paprika
  4. Add the kidney beans
  5. Add the bouillon paste
  6. Pour in the chopped tomatoes
  7. Add water, simmer until thickened and vegetables have softened


Beef Chow Mein


  • Minced Beef
  • Egg Noodles
  • Garlic Powder
  • Soy Sauce
  • Onions
  • Ground Ginger
  • Vegetable Oil
  • Beef Stock
  • Cornflour
  • Mixed Peppers
  • Mushrooms
  • Carrots
  • Celery
  1. Heat a pan with a little bit of oil and brown off meat.
  2. Drain excess oil off meat.
  3. In the same pan, add onion, garlic & ginger, peppers, celery and grated carrot. Saute until tender & golden brown.
  4. Stir in soy sauce & stir fry for 5 minutes.
  5. Add stock & simmer until tender.
  6. Add mushrooms and thicken with cornflour if necessary.
  7. Cook noodles as instructed on packet.
  8. To Complete the recipe, mix with the rest of the cooked ingredients.

Thai Green Vegetable Curry


  • Broccoli Florets
  • Cauliflower
  • Green Curry Paste
  • Vegetable Stock
  • Onion
  • Tomato Puree
  • Margarine
  • Lemon Extract
  • Cinnamon
  • Salt
  • Ground Ginger
  • Garlic Powder
  • Long Grain Rice
  • Fresh Coriander for Garnishing
  1. Fry onions in the margarine until soft, add all other ingredients except the vegetables and cook for 2 minutes
  2. Prepare the stock
  3. Cover the vegetables and all other ingredients with stock and cook in the oven on a moderate heat, 180c, for 20 mins or until the vegetables are cooked
  4. Wash rice in cold water and drain
  5. Put rice in plenty of boiling salted water and cook until tender but firm
  6. Drain the rice, serve with the curry, and decorate with fresh coriander.