One-person week with varied textures

Scale a cold wrap, small fritters, creamy polenta, steamed parcels and soup to one serving. Beat and measure the fritter egg; freeze the single Friday soup portion and retain package surplus.

This week, on your table

Sesame chickpea slaw wraps

Mon, Oct 5 · 10 min finish

Red lentil and carrot fritters

Tue, Oct 6 · 25 min finish

Soft polenta with browned mushrooms

Wed, Oct 7 · 35 min finish

Steamed cabbage and tofu parcels

Thu, Oct 8 · 65 min finish

Split pea and root vegetable soup

Fri, Oct 9 · 12 min finish

Make it your week

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

ServingsFirst dinner date

Week plan

EquipmentStoveOven

Largest usable pot (litres)

Ingredient exclusions

Exclude a specific ingredient

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. Other components can be recorded in the prep plan below.

Shared roast is already preparedActual preparation finish (optional)

Leave the time blank to use the saved plan’s prep finish. Keep the recorded batch’s servings and storage; start fresh for a new batch.

How this batch was stored

One-person week with varied textures

1 servings · Mon, Oct 5 onwards · 5 dinners

Your prep & storage plan

Scale a cold wrap, small fritters, creamy polenta, steamed parcels and soup to one serving. Beat and measure the fritter egg; freeze the single Friday soup portion and retain package surplus.

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.

Tahini chickpea filling

Prep ahead

1 equal share · 1 servings per share

Include in the prep session

Mon, Oct 5: Sesame chickpea slaw wraps

Prepare this component

120g Chickpeas
17.5g Plain tahini
15ml Lemon juice
1g Salt
0.5g Black pepper

Drain 120g chickpeas well and mash one-third with a fork. Leave the rest whole for texture. Check that no can liquid remains pooled in the bowl.
Stir 17.5g plain tahini, 15ml lemon juice, 1g salt and 0.5g black pepper into the chickpeas. If the tahini tightens, add cool drinking water a teaspoon at a time until the filling is spreadable; it should hold on a spoon rather than run.
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 cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.

Finish at dinner

Keep the labelled component chilled. Use the original portion for this dinner and follow its ingredient use-by limits. Serve this component cold without reheating and complete the fresh finishing steps below.
Wash and dry 110g cabbage; shred into 2mm ribbons. Grate 75g carrots coarsely. Fold both into the filling just before dinner and add 5g sesame seeds. If the vegetables release water, drain the puddle before filling wraps.
Warm 2 pieces plain flour tortillas briefly in a dry skillet until flexible, then let cool for a minute. Divide the cold slaw filling evenly and roll tightly. Keep any remaining filling chilled; it needs no reheating.

Keep the dressed chickpeas chilled and follow the earliest opened-package or use-by limit. Add freshly shredded vegetables at dinner; serve the filling cold.

Refrigerated planning window: up to 48 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.

Sources: FDA: Refrigerator Thermometers — Cold Facts about Food Safety · FDA: Tips to Chill Food · FoodSafety.gov: Cold Food Storage Chart

Record this batch as prepared

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.

Actual preparation finish

Leave blank to use the end of this plan’s prep session.

Actual storage

Opened on (if relevant)Product use by (if earlier)

Cooked lentils for fritters

Prep ahead

1 equal share · 1 servings per share

Include in the prep session

Tue, Oct 6: Red lentil and carrot fritters

Prepare this component

70g Red lentils
200ml Recipe water

Rinse 70g red lentils. Cover with 200ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming.
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.
Grate 90g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 20g wheat flour, beaten 0.5 pieces eggs, 1g ground cumin, 1.5g salt and 0.5g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 7.5ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 50g plain yogurt with 7.5ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.

Drain very thoroughly before cooling. Freeze only the cooked lentils; grate carrot and mix the batter at dinner. One egg can be beaten and measured for fractional servings.

Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.

Sources: FDA: Refrigerator Thermometers — Cold Facts about Food Safety · FDA: Tips to Chill Food · FoodSafety.gov: Cold Food Storage Chart

Record this batch as prepared

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.

Actual preparation finish

Leave blank to use the end of this plan’s prep session.

Actual storage

Opened on (if relevant)Product use by (if earlier)

Mushroom spinach topping

Cook fresh

1 equal share · 1 servings per share

Include in the prep session

Wed, Oct 7: Soft polenta with browned mushrooms

Prepare this component

150g Mushrooms
75g Spinach
4g Garlic
7.5ml Olive oil
0.5g Black pepper

Wipe 150g mushrooms and slice 5mm thick. Heat 7.5ml olive oil in a broad skillet over medium-high heat. Cook mushrooms in one layer for 3 minutes undisturbed, then stir for 5–7 minutes until their liquid has evaporated and edges brown. Brown in batches if needed.
Mince 4g garlic. Add to the mushrooms with 0.5g black pepper and stir for 30 seconds. Wash 75g spinach, cut into 3cm strips and fold in for 2 minutes until wilted. Remove from the heat; if watery, reduce briefly uncovered.
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, start the polenta while the mushrooms brown, returning to stir it frequently. On one burner finish the topping first and allow extra time. Bring 350ml recipe water and 1.5g salt to a simmer in a heavy pot. Sprinkle in 70g plain polenta cornmeal while whisking. Reduce to low and cook for 20–30 minutes, or the packet time, stirring the bottom frequently until grains lose their sandy bite. If lumpy, whisk firmly; if stiff before cooked, add hot processing water in small amounts.
The polenta should fall slowly from a spoon. Divide into shallow bowls immediately and add the hot mushroom topping; it thickens as it cools.

Make the polenta fresh so it remains spoonable. Frozen mushroom topping is softer; reduce excess water after reheating.

Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.

Sources: FDA: Refrigerator Thermometers — Cold Facts about Food Safety · FDA: Tips to Chill Food · FoodSafety.gov: Cold Food Storage Chart

Record this batch as prepared

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.

Actual preparation finish

Leave blank to use the end of this plan’s prep session.

Actual storage

Opened on (if relevant)Product use by (if earlier)

Steamed cabbage tofu parcels

Cook fresh

1 equal share · 1 servings per share

Include in the prep session

Thu, Oct 8: Steamed cabbage and tofu parcels

Prepare this component

200g Cabbage
150g Firm tofu
60g Carrots
6g Ginger
12.5ml Simple soy sauce
5ml Olive oil

Separate broad leaves from 200g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling.
Pat dry 150g firm tofu and crumble into pea-sized pieces. Grate 60g carrots, mince 6g ginger and mix with tofu, chopped cabbage ribs, 12.5ml simple soy sauce and 5ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle.
Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly.
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.
Rinse 70g rice and cook with 140ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.

Refrigerate cooked parcels for up to 72 hours and reheat to 74°C using steam. Cook rice at dinner. Delicate leaves tear more easily after freezing.

Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.

Sources: FDA: Refrigerator Thermometers — Cold Facts about Food Safety · FDA: Tips to Chill Food · FoodSafety.gov: Cold Food Storage Chart

Record this batch as prepared

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.

Actual preparation finish

Leave blank to use the end of this plan’s prep session.

Actual storage

Opened on (if relevant)Product use by (if earlier)

Split pea vegetable soup

Prep ahead

1 equal share · 1 servings per share

Include in the prep session

Fri, Oct 9: Split pea and root vegetable soup

Prepare this component

90g Dried split peas
100g Carrots
100g Potatoes
50g Onions
4g Garlic
500ml Recipe water
7.5ml Olive oil
1.5g Salt
0.5g Black pepper

Sort and rinse 90g dried split peas, discarding stones or damaged peas. Cut 100g carrots and 100g potatoes into 1cm cubes, dice 50g onions 5mm and mince 4g garlic. Heat 7.5ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 500ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 1.5g salt and 0.5g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot 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.
Serve with 80g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly 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.

Sources: FDA: Refrigerator Thermometers — Cold Facts about Food Safety · FDA: Tips to Chill Food · FoodSafety.gov: Cold Food Storage Chart

Record this batch as prepared

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.

Actual preparation finish

Leave blank to use the end of this plan’s prep session.

Actual storage

Opened on (if relevant)Product use by (if earlier)

Prep session

19:00–19:05
Check your kitchen
Check labels, edible pantry quantities, usable dates, containers and fridge / freezer temperatures.
19:05–19:27
Cook component
Prepare Cooked lentils for fritters in 1 load(s). Rinse 70g red lentils. Cover with 200ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming. 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.
19:27–19:32
Portion and store
Divide Cooked lentils for fritters into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:32–20:37
Cook component
Prepare Split pea vegetable soup in 1 load(s). Sort and rinse 90g dried split peas, discarding stones or damaged peas. Cut 100g carrots and 100g potatoes into 1cm cubes, dice 50g onions 5mm and mince 4g garlic. Heat 7.5ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds. Add split peas, potatoes and 500ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged. Add 1.5g salt and 0.5g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot 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.
20:37–20:42
Portion and store
Divide Split pea vegetable soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:42–20:52
Cook component
Prepare Tahini chickpea filling in 1 load(s). Drain 120g chickpeas well and mash one-third with a fork. Leave the rest whole for texture. Check that no can liquid remains pooled in the bowl. Stir 17.5g plain tahini, 15ml lemon juice, 1g salt and 0.5g black pepper into the chickpeas. If the tahini tightens, add cool drinking water a teaspoon at a time until the filling is spreadable; it should hold on a spoon rather than run. 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 cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
20:52–20:57
Portion and store
Divide Tahini chickpea filling 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

Sesame chickpea slaw wraps · Mon, Oct 5

Refrigerate · portion Y/1. Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.

Planned refrigerated interval: 21.1 hours.

Red lentil and carrot fritters · Tue, Oct 6

Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.

Planned refrigerated interval: 46.5 hours.

Split pea and root vegetable soup · Fri, Oct 9

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: 2026-10-08 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.

Tahini chickpea filling

planned

Planned prep finish: 2026-10-04 at 20:57
Storage: refrigerated
Use by: 2026-10-06 at 20:57
Dinner: Mon, Oct 5

Sesame chickpea slaw wraps

Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.

Cooked lentils for fritters

planned

Planned prep finish: 2026-10-04 at 19:32
Storage: refrigerated
Use by: 2026-10-07 at 19:32
Dinner: Tue, Oct 6

Red lentil and carrot fritters

Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.

Split pea vegetable soup

planned

Planned prep finish: 2026-10-04 at 20:42
Storage: frozen
Freeze promptly: 2026-10-04 at 20:42
Planned move to fridge: 2026-10-08 at 20:00
Use by: 2026-10-09 at 20:00
Dinner: Fri, Oct 9

Split pea and root vegetable 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

Chickpeas120g · drainedSurplus 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.
Cabbage490g · 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.
Carrots675g · 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.
Plain tahini282.5g · 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 juice227.5ml · 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.
Plain flour tortillas6 pieces · cookedSurplus 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.
Sesame seeds95g · 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.
Salt244.5g · 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 pepper48g · 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 lentils430g · 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.
Wheat flour480g · 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.
Eggs5.5 pieces · 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.
Plain yogurt450g · 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 cumin39g · 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.
Olive oil472.5ml · 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.
Plain polenta cornmeal430g · 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.
Mushrooms100g · 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.
Spinach125g · 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.
Firm tofu250g · 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.
Simple soy sauce137.5ml · cannedSurplus 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.
Rice430g · 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.
Dried split peas410g · 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.
Potatoes900g · 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.
Onions450g · 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.
Plain bread320g · cookedSurplus 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

Mon, Oct 5

Sesame chickpea slaw wraps

Change dinner

1 servings · 20 min active (base recipe) · 10 min planned finish · stove · Cold salads and bowls

Lemon tahini chickpeas add substance to finely shredded cabbage and carrot in a cold wrap.

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

Tahini chickpea filling: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:57.

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.

Ingredients

Chickpeas (drained) · 120g in prep120g
Cabbage (raw)110g
Carrots (raw)75g
Plain tahini (raw) · 17.5g in prep17.5g
Lemon juice (raw) · 15ml in prep15ml
Plain flour tortillas (cooked)2 pieces
Sesame seeds (dry)5g
Salt (dry) · 1g in prep1g
Black pepper (dry) · 0.5g in prep0.5g

Open kitchen mode

Method

Finish tonight

Keep the labelled component chilled. Use the original portion for this dinner and follow its ingredient use-by limits. Serve this component cold without reheating and complete the fresh finishing steps below.
Wash and dry 110g cabbage; shred into 2mm ribbons. Grate 75g carrots coarsely. Fold both into the filling just before dinner and add 5g sesame seeds. If the vegetables release water, drain the puddle before filling wraps.
Warm 2 pieces plain flour tortillas briefly in a dry skillet until flexible, then let cool for a minute. Divide the cold slaw filling evenly and roll tightly. Keep any remaining filling chilled; it needs no reheating.

Full method for cooking fresh

Drain 120g chickpeas well and mash one-third with a fork. Leave the rest whole for texture. Check that no can liquid remains pooled in the bowl.
Stir 17.5g plain tahini, 15ml lemon juice, 1g salt and 0.5g black pepper into the chickpeas. If the tahini tightens, add cool drinking water a teaspoon at a time until the filling is spreadable; it should hold on a spoon rather than run.
Wash and dry 110g cabbage; shred into 2mm ribbons. Grate 75g carrots coarsely. Fold both into the filling just before dinner and add 5g sesame seeds. If the vegetables release water, drain the puddle before filling wraps.
Warm 2 pieces plain flour tortillas briefly in a dry skillet until flexible, then let cool for a minute. Divide the cold slaw filling evenly and roll tightly. Keep any remaining filling chilled; it needs no reheating.
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 cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.

Tue, Oct 6

Red lentil and carrot fritters

Change dinner

1 servings · 30 min active (base recipe) · 25 min planned finish · stove · Crisp patties

Well-drained lentils and grated carrot form small pan-fried fritters with a cool lemon yogurt dip.

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

Cooked lentils for fritters: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:32.

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.

Ingredients

Red lentils (dry) · 70g in prep70g
Carrots (raw)90g
Wheat flour (dry)20g
Eggs (raw)0.5 pieces
Plain yogurt (raw)50g
Lemon juice (raw)7.5ml
Ground cumin (dry)1g
Recipe water (raw) · 200ml in prep200ml
Olive oil (raw)7.5ml
Salt (dry)1.5g
Black pepper (dry)0.5g

Open kitchen mode

Method

Finish tonight

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.
Grate 90g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 20g wheat flour, beaten 0.5 pieces eggs, 1g ground cumin, 1.5g salt and 0.5g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 7.5ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 50g plain yogurt with 7.5ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.

Full method for cooking fresh

Rinse 70g red lentils. Cover with 200ml recipe water in a saucepan, bring to a boil and simmer over low heat for 15–20 minutes until soft but not a thin soup. Drain through a fine sieve for 5 minutes, pressing gently to remove liquid; spread on a plate to stop steaming.
Grate 90g carrots coarsely and squeeze out excess juice. Mix with the drained lentils, 20g wheat flour, beaten 0.5 pieces eggs, 1g ground cumin, 1.5g salt and 0.5g black pepper. Rest for 5 minutes. The mixture should hold a mound; if loose, press out more liquid rather than adding unmeasured flour.
Heat 7.5ml olive oil in a nonstick skillet over medium heat, reserving some of the measured oil for later batches. Form small 6cm-wide, 1cm-thick fritters. Fry for 3–4 minutes on each side until golden, firm and cooked through; turn only after the underside releases. Lower heat if the outside browns before the centre sets.
Stir 50g plain yogurt with 7.5ml lemon juice. Divide the fritters evenly and serve with the cold dip. For 1 serving beat the egg first and use half its edible quantity; for larger batches keep fritters small and repeat the frying stage.
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.

Wed, Oct 7

Soft polenta with browned mushrooms

Change dinner

1 servings · 25 min active (base recipe) · 35 min planned finish · stove · Stirred creamy grains

Slowly whisked cornmeal stays soft beneath deeply browned mushrooms and wilted spinach.

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

Ingredients

Plain polenta cornmeal (dry)70g
Mushrooms (raw)150g
Spinach (raw)75g
Garlic (raw)4g
Recipe water (raw)350ml
Olive oil (raw)7.5ml
Salt (dry)1.5g
Black pepper (dry)0.5g

Open kitchen mode

Method

Wipe 150g mushrooms and slice 5mm thick. Heat 7.5ml olive oil in a broad skillet over medium-high heat. Cook mushrooms in one layer for 3 minutes undisturbed, then stir for 5–7 minutes until their liquid has evaporated and edges brown. Brown in batches if needed.
Mince 4g garlic. Add to the mushrooms with 0.5g black pepper and stir for 30 seconds. Wash 75g spinach, cut into 3cm strips and fold in for 2 minutes until wilted. Remove from the heat; if watery, reduce briefly uncovered.
With two burners, start the polenta while the mushrooms brown, returning to stir it frequently. On one burner finish the topping first and allow extra time. Bring 350ml recipe water and 1.5g salt to a simmer in a heavy pot. Sprinkle in 70g plain polenta cornmeal while whisking. Reduce to low and cook for 20–30 minutes, or the packet time, stirring the bottom frequently until grains lose their sandy bite. If lumpy, whisk firmly; if stiff before cooked, add hot processing water in small amounts.
The polenta should fall slowly from a spoon. Divide into shallow bowls immediately and add the hot mushroom topping; it thickens as it cools.
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.

Thu, Oct 8

Steamed cabbage and tofu parcels

Change dinner

1 servings · 35 min active (base recipe) · 65 min planned finish · stove · Steam and gentle poach

Soft cabbage leaves wrap a ginger tofu and carrot filling, then steam in a shallow covered pan.

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

Ingredients

Cabbage (raw)200g
Firm tofu (raw)150g
Carrots (raw)60g
Ginger (raw)6g
Simple soy sauce (canned)12.5ml
Olive oil (raw)5ml
Rice (dry)70g
Recipe water (raw)140ml

Open kitchen mode

Method

Separate broad leaves from 200g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling.
Pat dry 150g firm tofu and crumble into pea-sized pieces. Grate 60g carrots, mince 6g ginger and mix with tofu, chopped cabbage ribs, 12.5ml simple soy sauce and 5ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle.
Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly.
Rinse 70g rice and cook with 140ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.
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.

Fri, Oct 9

Split pea and root vegetable soup

Change dinner

1 servings · 18 min active (base recipe) · 12 min planned finish · stove · Soups, stews and sauces

Dried split peas simmer slowly with carrot and potato until the soup becomes naturally creamy.

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

Split pea vegetable soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:42. 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.

Ingredients

Dried split peas (dry) · 90g in prep90g
Carrots (raw) · 100g in prep100g
Potatoes (raw) · 100g in prep100g
Onions (raw) · 50g in prep50g
Garlic (raw) · 4g in prep4g
Plain bread (cooked)80g
Recipe water (raw) · 500ml in prep500ml
Olive oil (raw) · 7.5ml in prep7.5ml
Salt (dry) · 1.5g in prep1.5g
Black pepper (dry) · 0.5g in prep0.5g

Open kitchen mode

Method

Finish tonight

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.
Serve with 80g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.

Full method for cooking fresh

Sort and rinse 90g dried split peas, discarding stones or damaged peas. Cut 100g carrots and 100g potatoes into 1cm cubes, dice 50g onions 5mm and mince 4g garlic. Heat 7.5ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 500ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 1.5g salt and 0.5g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
Serve with 80g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly 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

Import full plan JSON

One-person week with varied textures

This week, on your table

Sesame chickpea slaw wraps

Red lentil and carrot fritters

Soft polenta with browned mushrooms

Steamed cabbage and tofu parcels

Split pea and root vegetable soup

Make it your week

One-person week with varied textures

Your shopping list

Your prep & storage plan

Tahini chickpea filling

Finish at dinner

Cooked lentils for fritters

Finish at dinner

Mushroom spinach topping

Finish at dinner

Steamed cabbage tofu parcels

Finish at dinner

Split pea vegetable soup

Finish at dinner

Prep session

Storage and dinner-day reminders

Sesame chickpea slaw wraps · Mon, Oct 5

Red lentil and carrot fritters · Tue, Oct 6

Split pea and root vegetable soup · Fri, Oct 9

Portion labels

Tahini chickpea filling

Cooked lentils for fritters

Split pea vegetable soup

What remains

Unallocated ingredients

Prepared shares

Before you cook

Five dinners, step by step

Sesame chickpea slaw wraps

Ingredients

Method

Finish tonight

Red lentil and carrot fritters

Ingredients

Method

Finish tonight

Soft polenta with browned mushrooms

Ingredients

Method

Steamed cabbage and tofu parcels

Ingredients

Method

Split pea and root vegetable soup

Ingredients

Method

Finish tonight