Five Night Kitchen

Fresh produce first week

Use leafy greens first; keep later freezer meals labelled and thaw them one evening ahead.

This week, on your table

01

Spinach chickpea potatoes

Mon, Oct 5 · 30 min finish

02

Spinach and white bean pasta

Tue, Oct 6 · 30 min finish

03

Broccoli and black bean rice

Wed, Oct 7 · 30 min finish

04

Tomato chickpea potato pot

Thu, Oct 8 · 15 min finish

05

Lentil cabbage soup

Fri, Oct 9 · 15 min finish

Make it your week

Choose servings, check your pantry, then update the whole plan.

Equipment
Ingredient exclusions
Existing ingredients 0 items

Use edible weight. For canned beans, enter drained weight. A bag or can needs a confirmed quantity. Fresh / packaged foods follow their actual labels.

Already prepared roast

Apply your pantry quantities first, then record the completed roast. Its raw pantry ingredients are consumed once, and its original shares are kept when dinners change. Confirm actual handling and storage; recording cannot certify freshness. Keep the saved serving count. Start fresh to plan a new batch.

Leave the time blank to use the saved plan’s prep finish. A different prep date needs a new plan before recording.

Fresh produce first week

2 servings · Mon, Oct 5 onwards · 5 dinners

Your shopping list

Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.

Potatoesraw · g
1000g1 × 1000g

Need 900g · Pantry used 0g · Net 900g · Remaining 100g

Example package: 1000g 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.
Spinachraw · g
400g2 × 200g

Need 400g · Pantry used 0g · Net 400g · Remaining 0g

Example package: 200g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml

Need 60ml · Pantry used 0ml · Net 60ml · Remaining 190ml

Example package: 250ml usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml

Need 75ml · Pantry used 0ml · Net 75ml · Remaining 425ml

Example package: 500ml 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.
Pastadry · g
500g1 × 500g

Need 160g · Pantry used 0g · Net 160g · Remaining 340g

Example package: 500g usable quantity. Confirm label/edible weight.
White beansdrained · g
240g1 × 240g

Need 240g · Pantry used 0g · Net 240g · Remaining 0g

Example package: 240g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g

Need 300g · Pantry used 0g · Net 300g · Remaining 200g

Example package: 500g usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g

Need 160g · Pantry used 0g · Net 160g · Remaining 340g

Example package: 500g 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.
Canned tomatoescanned · g
400g1 × 400g

Need 400g · Pantry used 0g · Net 400g · Remaining 0g

Example package: 400g 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.
Carrotsraw · g
1000g1 × 1000g

Need 200g · Pantry used 0g · Net 200g · Remaining 800g

Example package: 1000g usable quantity. Confirm label/edible weight.

Recipe water: 1700ml. 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

Use leafy greens first; keep later freezer meals labelled and thaw them one evening ahead.

Prep begins at 19:00 on the day before your first dinner. Waiting and active work are scheduled separately; one cook, one oven and one stove task at a time.

  1. 19:00–19:05

    Check labels, edible pantry quantities, usable dates, containers and fridge / freezer temperatures.

  2. 19:05–19:15

    Prepare ingredients for Tomato chickpea potato pot; follow its full recipe below.

  3. 19:15–19:50

    Cook Tomato chickpea potato pot to its recipe’s texture checks (1 batch(es)).

  4. 19:50–19:55

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

  5. 19:55–20:05

    Prepare ingredients for Lentil cabbage soup; follow its full recipe below.

  6. 20:05–20:45

    Cook Lentil cabbage soup to its recipe’s texture checks (1 batch(es)).

  7. 20:45–20:50

    Divide into shallow portions; chill promptly and freeze the same day. Label the dinner date. Refrigerate / freeze within two hours, or one hour above 32°C.

Tomato chickpea potato pot · Thu, Oct 8

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-07 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Lentil cabbage soup · Fri, Oct 9

Freeze on prep day. Freeze promptly on prep day; thaw in the refrigerator the previous evening. Reheat to 74°C.

Move to the fridge: 2026-10-08 at 20:00:00. If not thawed, reheat from frozen with stirring and verify 74°C in several places.

Chill food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Reheat leftovers evenly to 74°C with a thermometer. A temperature check cannot undo unsafe storage. Storage guide & sources

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 5

Spinach chickpea potatoes

2 servings · 12 min active (base recipe) · 30 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Potatoes (raw)400g
  • Chickpeas (drained)240g
  • Spinach (raw)200g
  • Lemon juice (raw)20ml
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)150ml
Open kitchen mode

Method

  1. Cut 400g potatoes into small cubes. Heat 15ml olive oil in a deep skillet, add potatoes and 150ml recipe water. Cover and cook fifteen to twenty minutes until fork-tender, stirring and adding water if needed.
  2. Wash 200g spinach. Add 240g chickpeas and spinach to the skillet. Cook five minutes until chickpeas are hot throughout and spinach is wilted.
  3. Add 20ml lemon juice, 3g salt and 1g black pepper; mix and divide evenly.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
02

Tue, Oct 6

Spinach and white bean pasta

2 servings · 15 min active (base recipe) · 30 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Pasta (dry)160g
  • White beans (drained)240g
  • Spinach (raw)200g
  • Onions (raw)100g
  • Lemon juice (raw)20ml
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)100ml
Open kitchen mode

Method

  1. Boil about 2L processing water per two servings in a suitable pot. Cook 160g pasta according to the packet, then drain into a colander. Use the same emptied pot for the next step.
  2. Dice 100g onions, wash 200g spinach. Heat 15ml olive oil in the pot, soften onion for five minutes. Add 240g white beans and 100ml recipe water; heat through for five minutes.
  3. Stir in spinach until wilted, add pasta, 20ml lemon juice, 3g salt and 1g black pepper. Toss until hot throughout.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
03

Wed, Oct 7

Broccoli and black bean rice

2 servings · 12 min active (base recipe) · 30 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Rice (dry)160g
  • Broccoli (raw)300g
  • Black beans (drained)240g
  • Lemon juice (raw)20ml
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)350ml
Open kitchen mode

Method

  1. Rinse 160g rice. Put in a saucepan with 350ml recipe water and confirm the packet ratio. Cover and simmer twelve to eighteen minutes until nearly tender.
  2. Cut 300g broccoli into small florets. Lay over the rice, cover and steam five to seven minutes until tender. Fold in 240g black beans and 15ml olive oil and heat until beans are hot throughout.
  3. Season with 20ml lemon juice, 3g salt and 1g black pepper. Rest covered five minutes.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
04

Thu, Oct 8

Tomato chickpea potato pot

2 servings · 12 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Chickpeas (drained)240g
  • Canned tomatoes (canned)400g
  • Potatoes (raw)300g
  • Onions (raw)100g
  • Ground cumin (dry)2g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)200ml
Open kitchen mode

Method

  1. Dice 100g onions and cut 300g potatoes into small cubes. Warm 15ml olive oil in a pot; soften onion five minutes, then stir in 2g ground cumin.
  2. Add potatoes, 400g canned tomatoes, 200ml recipe water, 3g salt and 1g black pepper. Cover loosely and simmer twenty minutes until potatoes are fork-tender.
  3. Add 240g chickpeas and simmer five minutes until hot throughout. Add water if needed and record it.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
05

Fri, Oct 9

Lentil cabbage soup

2 servings · 15 min active (base recipe) · 15 min planned finish · stove

Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.

Ingredients

  • Red lentils (dry)160g
  • Cabbage (raw)300g
  • Carrots (raw)200g
  • Onions (raw)100g
  • Potatoes (raw)200g
  • Olive oil (raw)15ml
  • Salt (dry)3g
  • Black pepper (dry)1g
  • Recipe water (raw)900ml
Open kitchen mode

Method

  1. Sort and rinse 160g red lentils; shred 300g cabbage and dice 200g carrots, 100g onions and 200g potatoes. Heat 15ml olive oil in a pot; soften onion and carrot five minutes.
  2. Add lentils, potatoes and 900ml recipe water. Cover loosely and simmer twenty to thirty minutes until lentils and potatoes are soft. Add and record extra water if needed.
  3. Add cabbage, 3g salt and 1g black pepper; simmer five to eight minutes until tender.
  4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.

Original recipes · Reference version 1 · Serving equivalents are cooking quantities. How this planner works