Choose your first dinner date and servings, then Apply changes. The starting plan cooks Monday through Wednesday fresh and prepares the two later dinners ahead.
Follow the prep cards for the chickpea pot and lentil soup. After preparing and storing them, record the actual finish time and choose frozen storage.
Download Portion labels. Planned labels are a schedule; recorded labels retain the actual batch time. Record each move to the fridge when it happens, then follow the dinner finishing card.
This is a five-dinner plan, not five refrigerated ready meals. Follow each component’s storage instructions and your actual food labels. Changing a dinner keeps any recorded batch and its original time limits.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Ricedry · g
500g1 × 500g
Need 320g · Pantry used 0g · Net 320g · Remaining 180g
Example package: 500g usable quantity. Confirm label/edible weight.
Chickpeasdrained · g
480g2 × 240g
Need 480g · Pantry used 0g · Net 480g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Zucchiniraw · g
300gexact edible weight
Need 300g · Pantry used 0g · Net 300g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Carrotsraw · g
1000g1 × 1000g
Need 350g · Pantry used 0g · Net 350g · Remaining 650g
Example package: 1000g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 400g · Pantry used 0g · Net 400g · Remaining 100g
Example package: 500g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 80ml · Pantry used 0ml · Net 80ml · Remaining 420ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 40ml · Pantry used 0ml · Net 40ml · Remaining 210ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 15g · Pantry used 0g · Net 15g · Remaining 235g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 5g · Pantry used 0g · Net 5g · Remaining 45g
Example package: 50g usable quantity. Confirm label/edible weight.
Broccoliraw · g
400g1 × 400g
Need 300g · Pantry used 0g · Net 300g · Remaining 100g
Example package: 400g usable quantity. Confirm label/edible weight.
Black beansdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Pastadry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Mushroomsraw · g
250g1 × 250g
Need 250g · Pantry used 0g · Net 250g · Remaining 0g
Example package: 250g usable quantity. Confirm label/edible weight.
Peasfrozen · g
500g1 × 500g
Need 150g · Pantry used 0g · Net 150g · Remaining 350g
Example package: 500g usable quantity. Confirm label/edible weight.
Canned tomatoescanned · g
400g1 × 400g
Need 400g · Pantry used 0g · Net 400g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 500g · Pantry used 0g · Net 500g · Remaining 500g
Example package: 1000g usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 2g · Pantry used 0g · Net 2g · Remaining 38g
Example package: 40g usable quantity. Confirm label/edible weight.
Red lentilsdry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Cabbageraw · g
800g1 × 800g
Need 300g · Pantry used 0g · Net 300g · Remaining 500g
Example package: 800g usable quantity. Confirm label/edible weight.
Recipe water: 1850ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Freeze Thursday’s chickpea pot and Friday’s soup on prep day; thaw in the fridge the night before.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Lemon chickpea vegetable topping
Cook fresh
1 equal share · 2 servings per share
Mon, Oct 19: Lemon chickpea rice
Prepare this component
240g Chickpeas
300g Zucchini
150g Carrots
100g Onions
20ml Olive oil
3g Salt
1g Black pepper
Cut 300g zucchini into 1.5cm cubes, 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 20ml olive oil in a skillet over medium heat. Cook carrot and onion for 5 minutes, then add zucchini and cook for 6–8 minutes until tender with golden edges. Spread onto two pans if liquid pools.
Add 240g chickpeas, 3g salt and 1g black pepper. Cook for 5 minutes, stirring until the chickpeas steam throughout. If the pan is dry, loosen with a little processing water.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook this rice while making the topping; on one burner finish the topping first and allow extra time. Rinse 160g rice and cook with 300ml recipe water in a covered saucepan according to the packet ratio. Bring to a boil, then cook on low for 12–18 minutes until tender. Add a little boiling processing water if hard in the centre, then rest off the heat for 5 minutes.
Stir 20ml lemon juice through the hot chickpea topping just before serving. Fluff the rice and divide the topping over it.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Broccoli and bean rice
Cook fresh
1 equal share · 2 servings per share
Tue, Oct 20: Broccoli and black bean rice
Prepare this component
160g Rice
300g Broccoli
240g Black beans
15ml Olive oil
3g Salt
1g Black pepper
350ml Recipe water
Rinse 160g rice and put in a fitted-lid pot with 350ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until most liquid is absorbed but the centre of a grain is still slightly firm.
Cut 300g broccoli into 2cm florets and peel thick stems before slicing them 5mm thick. Scatter over the rice, cover and steam for 5–7 minutes until a knife enters the stems easily. If rice is hard and dry, add a splash of boiling processing water before covering again.
Fold in 240g black beans, 15ml olive oil, 3g salt and 1g black pepper. Cover over low heat for 3–5 minutes until the beans steam throughout. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Stir through 20ml lemon juice and fluff gently without crushing the broccoli. Divide evenly into bowls.
Frozen broccoli will be softer. Cool in shallow portions and freeze promptly for later dinners; the 24-hour rice limit is a conservative planner policy.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Browned mushroom and pea sauce
Cook fresh
1 equal share · 2 servings per share
Wed, Oct 21: Mushroom and pea pasta
Prepare this component
250g Mushrooms
150g Peas
100g Onions
15ml Olive oil
3g Salt
1g Black pepper
100ml Recipe water
Wipe 250g mushrooms clean and slice 5mm thick; cut 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium-high heat. Cook onion for 3 minutes, then add mushrooms in one layer and leave for 2 minutes before stirring. Continue for 6–8 minutes until their liquid evaporates and edges brown; use two batches if they pool liquid.
Add 150g peas, 100ml recipe water, 3g salt and 1g black pepper. Simmer over medium heat for 5 minutes until peas are tender and the pan holds a little glossy liquid. Scrape browned bits into the sauce; add a splash of processing water if dry.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Transfer the sauce to a bowl for one-pot cooking. Boil about 2L processing water per two servings in the pot and add 160g pasta. Cook for the packet time, about 8–12 minutes, until firm but no longer hard; drain and retain a little cooking water.
Return the sauce and pasta to the pot. Toss over low heat for 1–2 minutes until hot; add a spoonful of retained water if it sticks together.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Tomato chickpea potato pot
Prep ahead
1 equal share · 2 servings per share
Thu, Oct 22: Tomato chickpea potato pot
Prepare this component
240g Chickpeas
400g Canned tomatoes
300g Potatoes
100g Onions
2g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
200ml Recipe water
Cut 100g onions into 5mm dice and 300g potatoes into 1cm cubes. Heat 15ml olive oil in a pot over medium heat and soften the onion for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant.
Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, partly cover and cook over low heat for 20–30 minutes until a fork passes easily through a potato cube. Tomatoes can slow softening; if cubes are firm, add a little hot processing water and continue cooking instead of adding the beans early.
Add 240g chickpeas and simmer uncovered for 5–7 minutes until steaming throughout and the sauce clings to the potatoes. Stir gently to avoid breaking the chickpeas.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and divide into bowls. If preparing a late-week portion, chill in shallow containers and freeze promptly on the preparation day.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Lentil cabbage soup
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 23: Lentil cabbage soup
Prepare this component
160g Red lentils
300g Cabbage
200g Carrots
100g Onions
200g Potatoes
15ml Olive oil
3g Salt
1g Black pepper
900ml Recipe water
Sort and rinse 160g red lentils. Cut 200g carrots and 200g potatoes into 1cm cubes, 100g onions into 5mm dice and 300g cabbage into 5mm ribbons. Heat 15ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes.
Add lentils, potatoes and 900ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water.
Add cabbage, 3g salt and 1g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Tomato chickpea potato pot in 1 load(s). Cut 100g onions into 5mm dice and 300g potatoes into 1cm cubes. Heat 15ml olive oil in a pot over medium heat and soften the onion for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant. Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, partly cover and cook over low heat for 20–30 minutes until a fork passes easily through a potato cube. Tomatoes can slow softening; if cubes are firm, add a little hot processing water and continue cooking instead of adding the beans early. Add 240g chickpeas and simmer uncovered for 5–7 minutes until steaming throughout and the sauce clings to the potatoes. Stir gently to avoid breaking the chickpeas. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
19:53–19:58
Divide Tomato chickpea potato pot into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:58–20:46
Prepare Lentil cabbage soup in 1 load(s). Sort and rinse 160g red lentils. Cut 200g carrots and 200g potatoes into 1cm cubes, 100g onions into 5mm dice and 300g cabbage into 5mm ribbons. Heat 15ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes. Add lentils, potatoes and 900ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water. Add cabbage, 3g salt and 1g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
20:46–20:51
Divide Lentil cabbage soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Tomato chickpea potato pot · Thu, Oct 22
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-21 at 20:00. Follow the component’s finishing instructions.
Lentil cabbage soup · Fri, Oct 23
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-22 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Tomato chickpea potato pot
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-18 at 19:58
Storage
frozen
Freeze promptly
2026-10-18 at 19:58
Planned move to fridge
2026-10-21 at 20:00
Use by
2026-10-22 at 20:00
Dinner
Thu, Oct 22
Tomato chickpea potato pot
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Lentil cabbage soup
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-18 at 20:51
Storage
frozen
Freeze promptly
2026-10-18 at 20:51
Planned move to fridge
2026-10-22 at 20:00
Use by
2026-10-23 at 20:00
Dinner
Fri, Oct 23
Lentil cabbage soup
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Rice180g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots650g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil420ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice210ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt235g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper45g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Broccoli100g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Pasta340g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Peas350g · frozenSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Potatoes500g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Ground cumin38g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Red lentils340g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage500g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 19
Lemon chickpea rice
2 servings · 15 min active (base recipe) · 35 min planned finish · stove · Sauté and toss
A lemony chickpea and zucchini skillet keeps the vegetables separate from freshly cooked rice.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 300g zucchini into 1.5cm cubes, 150g carrots into 5mm dice and 100g onions into 5mm dice. Heat 20ml olive oil in a skillet over medium heat. Cook carrot and onion for 5 minutes, then add zucchini and cook for 6–8 minutes until tender with golden edges. Spread onto two pans if liquid pools.
Add 240g chickpeas, 3g salt and 1g black pepper. Cook for 5 minutes, stirring until the chickpeas steam throughout. If the pan is dry, loosen with a little processing water.
With two burners, cook this rice while making the topping; on one burner finish the topping first and allow extra time. Rinse 160g rice and cook with 300ml recipe water in a covered saucepan according to the packet ratio. Bring to a boil, then cook on low for 12–18 minutes until tender. Add a little boiling processing water if hard in the centre, then rest off the heat for 5 minutes.
Stir 20ml lemon juice through the hot chickpea topping just before serving. Fluff the rice and divide the topping over it.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
02
Tue, Oct 20
Broccoli and black bean rice
2 servings · 12 min active (base recipe) · 40 min planned finish · stove · Covered grain pots
Broccoli steams above rice before black beans and lemon are folded through.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Rinse 160g rice and put in a fitted-lid pot with 350ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low, cover and simmer for 12–15 minutes until most liquid is absorbed but the centre of a grain is still slightly firm.
Cut 300g broccoli into 2cm florets and peel thick stems before slicing them 5mm thick. Scatter over the rice, cover and steam for 5–7 minutes until a knife enters the stems easily. If rice is hard and dry, add a splash of boiling processing water before covering again.
Fold in 240g black beans, 15ml olive oil, 3g salt and 1g black pepper. Cover over low heat for 3–5 minutes until the beans steam throughout. Rest off the heat for 5 minutes.
Stir through 20ml lemon juice and fluff gently without crushing the broccoli. Divide evenly into bowls.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
03
Wed, Oct 21
Mushroom and pea pasta
2 servings · 15 min active (base recipe) · 45 min planned finish · stove · Sauté and toss
Browning mushrooms before adding peas builds a savoury sauce with no cream.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Wipe 250g mushrooms clean and slice 5mm thick; cut 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium-high heat. Cook onion for 3 minutes, then add mushrooms in one layer and leave for 2 minutes before stirring. Continue for 6–8 minutes until their liquid evaporates and edges brown; use two batches if they pool liquid.
Add 150g peas, 100ml recipe water, 3g salt and 1g black pepper. Simmer over medium heat for 5 minutes until peas are tender and the pan holds a little glossy liquid. Scrape browned bits into the sauce; add a splash of processing water if dry.
Transfer the sauce to a bowl for one-pot cooking. Boil about 2L processing water per two servings in the pot and add 160g pasta. Cook for the packet time, about 8–12 minutes, until firm but no longer hard; drain and retain a little cooking water.
Return the sauce and pasta to the pot. Toss over low heat for 1–2 minutes until hot; add a spoonful of retained water if it sticks together.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
04
Thu, Oct 22
Tomato chickpea potato pot
2 servings · 12 min active (base recipe) · 12 min planned finish · stove · Soups, stews and sauces
Potatoes simmer in a cumin tomato sauce before chickpeas are added to stay intact.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Tomato chickpea potato pot: Use the labelled share from your prep session. Planned prep finish 2026-10-18 at 19:58. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and divide into bowls. If preparing a late-week portion, chill in shallow containers and freeze promptly on the preparation day.
Full method for cooking fresh
Cut 100g onions into 5mm dice and 300g potatoes into 1cm cubes. Heat 15ml olive oil in a pot over medium heat and soften the onion for 5 minutes. Stir in 2g ground cumin for 30 seconds until fragrant.
Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, partly cover and cook over low heat for 20–30 minutes until a fork passes easily through a potato cube. Tomatoes can slow softening; if cubes are firm, add a little hot processing water and continue cooking instead of adding the beans early.
Add 240g chickpeas and simmer uncovered for 5–7 minutes until steaming throughout and the sauce clings to the potatoes. Stir gently to avoid breaking the chickpeas.
Rest for 2 minutes and divide into bowls. If preparing a late-week portion, chill in shallow containers and freeze promptly on the preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 23
Lentil cabbage soup
2 servings · 15 min active (base recipe) · 12 min planned finish · stove · Soups, stews and sauces
A tomato-free lentil soup with soft potato cubes, sweet carrots and ribbons of cabbage.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Lentil cabbage soup: Use the labelled share from your prep session. Planned prep finish 2026-10-18 at 20:51. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
Full method for cooking fresh
Sort and rinse 160g red lentils. Cut 200g carrots and 200g potatoes into 1cm cubes, 100g onions into 5mm dice and 300g cabbage into 5mm ribbons. Heat 15ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes.
Add lentils, potatoes and 900ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water.
Add cabbage, 3g salt and 1g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works