Save time and money with delicious dinners that make the most of leftovers and your store cupboard
COMPILED BY: JESS MEYER
THE MENU
MONDAY: Pesto chicken and garlic roasties
TUESDAY: Cheat’s fishcakes
WEDNESDAY: Creamy chicken baked gnocchi
THURSDAY: Quick chilli with salsa rice
FRIDAY: Special fried rice
SATURDAY: Speedy lasagne
SUNDAY: Pot roast beef
Monday Pesto chicken and garlic roasties
PREP TIME: 15 MINS
COOK TIME: 40 MINS
CALS: 441 FAT: 17G
SAT FAT: 4G CARBS: 32G
SERVES 4
Throw everything in one tray for an easy week-night roast.
YOU WILL NEED
750g baby new potatoes, scrubbed
(see tip on cooking extra, below right)
2 courgettes, sliced
1 red pepper, deseeded and cut into 8
2 garlic cloves, crushed
150ml chicken stock
2tbsp olive oil
4tsp pesto
4 chicken legs (see tip, right)
2tsp chicken seasoning
Few sprigs of rosemary
HOW TO DO IT
1 Heat the oven to 180C Fan/Gas 6. Put the new potatoes, courgettes, pepper and garlic in a large roasting tin and season with some salt. Pour in the stock and drizzle over 1tbsp of the oil.
2 Spread the pesto between the chicken flesh and skin, and arrange on top of the vegetables.
3 Sprinkle over the seasoning and rosemary and drizzle with remaining oil. Roast for 20 mins, turn the veg, then roast for 20 mins more until the chicken is cooked and the potatoes are golden.
TIP WHILE THE OVEN IS ON, COOK 2 EXTRA CHICKEN LEGS AND AN EXTRA 700G POTATOES TO USE LATER IN THE WEEK.
Tuesday Cheat’s fishcakes
PREP TIME: 10 MINS,
PLUS CHILLING
COOK TIME: 10 MINS
CALS: 653 FAT: 30G
SAT FAT: 4G
CARBS: 59G
SERVES 4
Tinned fish and leftover roasties make quick work of these healthy patties.
YOU WILL NEED
700g leftover roast potato
(from Monday), mashed
320g tin tuna (or other fish), drained and flaked
1 bunch of spring onions, chopped
Zest of 1 lemon, plus a
squeeze of lemon juice, and wedges, to serve
60g rocket, ½ roughly chopped
2tbsp capers, rinsed and chopped
1tbsp mayonnaise
1tbsp plain flour
200g green beans, trimmed
300g frozen peas, defrosted
3-4tbsp vegetable oil, for frying
HOW TO DO IT
1 In a large bowl, mix the mashed potato with the tuna, spring onion, lemon zest, chopped rocket, capers and mayonnaise. Season well, then divide into 8 and shape into cakes.
2 Lightly dust the fishcakes with the flour and chill for 30 mins (this will help them stay intact when frying).
3 Meanwhile, cook the beans and peas for 2-3 mins in boiling salted water until tender, then drain.
4 Heat the oil in a big frying pan over a
