Wokingham Today

Meal plan your week and bring it in on budget

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RESEARCH by supermarke­t Aldi has revealed that more than a third (35%) of families are adopting meal planning now that children are returning to school and with a seven-day meal plan from Aldi, this will be easier than ever.

The supermarke­t chain says that its recipe ingredient­s can be bought for just £51.40.

Spanish Chicken Thighs

Cost per serving: £1.18

� 2 tbsp Extra Virgin Olive Oil

� 1kg pack fresh Chicken Thighs

� 400g tin Chopped Tomatoes

� 1 tsp Garlic Granules

� 1 small handful of fresh Basil

� 2 tsp Paprika

� 300g Rice

� 350g Cherry Tomatoes

� 8 Black Olives

� 1 Red Pepper, sliced

� 1 squeeze of fresh Lemon Juice

� 1 tsp Dried Parsley

� Freshly Ground Salt & Black Pepper Pre-heat the oven to 180°C/Gas Mark 4.

Heat 1 tbsp of oil in a frying pan and brown the chicken on all sides. Drain and place in an ovenproof dish.

Fry the pepper until lightly coloured. Add into the dish with the chicken. Add the garlic, a handful of basil, paprika and tinned chopped tomatoes to a pan. Heat gently for 3-4 minutes.

Pour the sauce over the chicken and bake for around 35-40 minutes.

Cook the rice as per instructio­ns, then drain. While the rice is cooking, prepare the salad by halving the cherry tomatoes and olives. Mix the two ingredient­s together.

To make the salad dressing, whisk together 1 tbsp of oil, lemon juice and parsley.

Ensure the chicken is thoroughly cooked and piping hot throughout.

Serve the Spanish chicken with the rice and salad and top with the dressing.

Turkey Mince Enchiladas

Cost per serving: £1.75

� 500g pack British Turkey Mince

� 2 Peppers

� 200g Mushrooms

� 1 tsp Paprika

� 1 tsp crushed Chillies

� 2 small handfuls of fresh Basil

� 400g Multipack dips Tex Mex selection

� 200g Mature Cheddar, grated

� 1 x pack 8 Tortilla Wraps

� A little Olive Oil

� Salt and Black Pepper

Pre-heat the oven to 180°C/Gas Mark 4.

Chop the peppers finely, discarding any white pith or seeds. Wipe the mushrooms then chop finely.

Fry the mince in a large frying pan or wok, in a little oil until sealed, breaking up the mince with a wooden spoon as you cook. Add the chopped peppers, mushrooms, crushed chillies, paprika and basil and cook for a few minutes.

Add the salsa from the Tex Mex Selection then season with salt and pepper. Cook, stirring for a few more minutes. Ensure product is thoroughly

cooked and piping hot throughout.

Put the tortilla wraps out flat, divide the mixture between them, putting it in the centre of the wraps.

Put a teaspoon of sour cream from the Tex Mex Selection on the top then add a handful of grated cheese.

Fold the wraps into parcels then put them on a baking tray and bake in the oven for 15 minutes.

Sprinkle with a small handful of basil over the enchiladas and serve.

Chickpea and Pepper Curry

Cost per serving: £0.95

� 400g can Chickpeas

� 1 Pepper, sliced

� 2 Red Onions

� 2 cloves Garlic

� 20g piece of fresh Ginger, peeled

� 25ml Extra Virgin Olive Oil

� 500g Greek Yogurt

� 1 tsp Ground Cumin

� 1 heaped tsp Paprika

� 4 Spring Onions

� 2 heaped tsp Curry Powder

� 1 Lime, juiced � 200g Rice

Peel, halve and slice three quarters of the onions thinly. Sauté, along with the pepper, in a large frying pan or wok in the oil for 5 minutes on a low heat.

Peel the garlic and mince, then finely chop 15g of the ginger. Add these to the pan, along with the paprika, curry powder and cumin. Cook for a minute on a low heat, stirring as you cook.

Add the yogurt, lime juice and drained chickpeas, heat through for 15 minutes.

Cook the rice. Thinly slice the remaining 10g ginger and four onions.

Serve the curry and rice with remaining red onion, ginger and spring onions.

Chicken and Tomato Pasta Bake

Cost per serving: £1.60

� 650g pack Chicken Breast Fillets � 300g Fusilli Pasta

� 1 Red Onion

� 1 6 pack Tomatoes

� 500g Passata

� 300ml Crème Fraîche

� 1 Lemon, juiced

� 2 small handfuls of fresh Basil, chopped

� 2 tsp Paprika

� 100g Cheddar Cheese, grated

� 40ml Olive Oil

� Black Pepper

Pre-heat the oven to 200°C/Gas Mark 6.

Cook the pasta as per instructio­ns on the pack. Meanwhile, peel and chop the onion finely. Chop the tomatoes into small chunks. Cut the chicken fillets into bite-sized pieces.

In a large frying pan, sauté the onions and the chicken in the olive oil until just slightly brown.

In a large bowl, mix the crème fraîche, passata, lemon juice, 1 small handful of chopped fresh basil and paprika, then season with plenty of black pepper, mixing well.

Add the cooked chicken and onion into the mixing bowl, along with the other ingredient­s and mix well.

Pour into an ovenproof dish, sprinkle over the grated cheese and bake in the oven for 25 minutes.

Ensure the dish is thoroughly cooked and piping hot throughout before serving.

Baked Sausages and Sweet Potato Mash

Cost per serving: £1.68

� 2 400g packs Caramelise­d Onion Sausages � 1kg Sweet Potatoes

� 1 head of Broccoli � 80g Butter

� 15ml Extra Virgin Olive Oil

� A little Milk � 300g Gravy Granules � Salt

Pre-heat the oven to 200°C/Gas Mark 6.

Put the sausages in a roasting dish and add 15ml olive oil, then cook for 40 minutes. Meanwhile, peel the sweet potatoes, cut into large chunks and boil for 20 minutes, until tender, in some lightly salted water. Drain the liquid from the sweet potatoes and mash them, along with the butter and a little milk.

Cut the broccoli into florets and cook in boiling water for 5 minutes. Drain any excess oil from the sausages. Boil some water to make the gravy.

Ensure sausages are thoroughly cooked and piping hot throughout.

Serve the sausages alongside the sweet potato mash and broccoli, then cover with gravy.

Homemade Fish & Chips

Cost per serving: £1.74

� 2 packs 250g Cod Loin Fillets

� 2 tbsp Plain Flour

� 4 slices of White Bread

� 2 Eggs, beaten

� 4 Maris Piper Potatoes (around 600g) � 2 tbsp Extra Virgin Olive Oil

� 250g Garden Peas

� Juice of ½ a Lemon

� Salt & Pepper

Heat the oven to 200°C/180°C Fan/Gas Mark 6. Slice the potatoes into chips, then boil for 5 minutes. Drain the water from the pan and leave the potatoes to cool. Once cool, place on a baking tray and coat with the olive oil.

Toast 4 slices of bread. Once toasted, grate the slices into a bowl using a cheese grater. Season the flour with a dash of salt and pepper, then roll the cod fillets in the flour until covered. Pat off any excess. Dip the cod fillets into the beaten eggs, ensuring to coat evenly.

Place the fillets into the breadcrumb­s and lightly toss so that they become totally covered. Lift out gently and then place onto a lightly oiled baking tray.

Bake both the cod and the chips in the oven for 25 minutes, until the fish is cooked and the chips are lightly browned. Boil the garden peas for 3 minutes.

Plate the breaded fish fillets alongside the chips and peas, with a squeeze of lemon and dash of pepper to serve.

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 ??  ?? Turkey Mince Enchiladas cost £1.75 per serving and will be a hit with the family
Turkey Mince Enchiladas cost £1.75 per serving and will be a hit with the family

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