We all know that getting organised in the kitchen can save us precious time, especially during the unpredictable, busy days of summer when family life is in full swing. But let’s be honest, it’s often easier said than done. The trick is knowing where to start and what to focus on. Keeping things simple and planning your food shopping is key to this. For families, Lidl offers plenty of fresh, quality products and great value for money.
But before you start that shopping list, it’s time to take stock of what you’ve already got in the fridge, freezer and presses. A quick clear-out and inventory check can transform your mealtime mojo. Leaning into the freezer over the summer is going to be a big help, and knowing exactly what you’ve got on hand means you might even be able to whip up something delicious straight from the freezer after a long day out, whether you’re returning from work, the park or a beach adventure. Freezer planning is your secret weapon for those spontaneous summer evenings when you want to relax, not rush. And here’s a pro tip: label everything in your freezer with masking tape and a marker just so you’ll always know what’s what.
Next up: shopping lists. When everyone’s home more often during the holidays, having a dedicated spot, maybe a fridge magnet board or a kitchen blackboard, for your shopping list means you won’t miss those essential bits and bobs. Making a list before you head to Lidl is the single best way to save money, reduce stress and ensure you’re stocking up on fresh, quality ingredients.
Then it’s time for meal planning. Don’t be put off by thinking you’ll get bored – planning doesn’t mean losing spontaneity, quite the opposite. You’ll soon find a groove where you can play around with ingredients for variety and have a collection of hassle-free recipes ready to go. The more you have prepped ahead, the more time you’ll have to enjoy the garden, the park, or the beach.
Half the battle of planning meals for all the family is trying to make children expand their palate beyond the usual. Involving the kids in kitchen jobs can turn meal prep into a fun, energy-burning activity that keeps little hands busy and happy, and summer is a good time to get them to roll up their sleeves. You could get them to weigh ingredients, help with the mixing and set the kitchen timer. Not everyone has the time during the week to dedicate to cooking lessons for little hands but an hour or two of meal prep at the weekend is a great way to teach some skills and get them to try new things. You would also hope that getting them more involved in the preparation, they will be more inclined to want to eat it.
When you’re shopping it might be an idea to grab some potted herbs from Lidl during the summer months; letting kids pick fresh herbs as garnishes can encourage them to experiment with flavours. It’s also a fun little job to keep them busy, checking if the herbs need watering or picking fresh leaves for lunch or dinner. See how big you can grow that windowsill basil plant over the eight weeks of summer holidays. Parsley or coriander are great on quesadillas and on the chilli con carne, and basil goes wonderfully with anything with tomato based.
With all that in mind, here are some smart, practical recipe ideas to help you become a plan-ahead cook, ready for whatever the sunny season throws your way, and Lidl has everything you’ll need.
Anna’s lentil chilli
Ingredients
4 servings
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 carrot, grated
- 1 red pepper, finely chopped
- 425ml chopped tomatoes
- 425g kidney beans
- 1/2 red chilli pepper
- 1tsp cumin
- 1tsp paprika
- 1tsp cayenne pepper
- 300g red lentils, rinsed and drained
- 1tsp crème fraîche
Method
- Fry your onions, garlic and red chilli in olive oil.
- When the onions have gone translucent, add your grated carrot and red pepper, let them cook for a few minutes then add your spices, let them cook for 2 minutes.
- Add your lentils, a tin of tomatoes and 200ml of hot vegetable stock.
- Give it a good stir and let simmer for 10 minutes.
- Add in your kidney beans at this stage and let simmer for another 10-15 minutes.
- To finish, stir in the créme fraíche. Serve with steamed brown rice and top with extra chilli if you can handle the heat.
Sweet potato and chickpea curry
Ingredients
4 servings
- 1tbs olive oil
- 2 red onions, finely chopped
- 1tbs curry powder
- 1tbs ground turmeric
- 1/2 red chilli, deseeded and sliced
- 1 handful coriander, finely chopped
- 400g chickpeas
- 400g chopped tomatoes
- 3 sweet potatoes, cubed
- 400ml coconut milk
- 2 handfuls of spinach
Method
1. Heat the olive oil in a large saucepan over medium heat. Cook the onions for 10 minutes, until soft and golden. Stir in the curry powder and turmeric. Mix well.
2. Add in the chilli, coriander and chickpeas and cook for a further five minutes.
3. Add the tomatoes and sweet potato, then bring to the boil. Reduce to a simmer, cover and cook for 15 minutes.
4. Remove the lid. Cook the curry for a further 10 minutes, occasionally stirring, until the sweet potato has cooked through and the sauce has thickened.
5. Stir in the coconut milk and bring the mixture to a boil. Turn off the heat stir in the spinach. Allow the curry to rest until the spinach is wilted. Serve as is, or alongside some rice and enjoy.
Fisherman’s stew
Ingredients
2 servings
- 1 piece onion
- 2tsp rapeseed oil
- 300g potato, such as Roosters or Maris Piper
- 1 large cauliflower
- 1tsp ground cumin
- 1tsp paprika
- 1/2tsp ground turmeric
- 400g chopped tomatoes
- 450ml water
- 100g mushrooms, chestnut or ordinary
- 200g spinach
- 150g white fish, such as hake, cod, haddock
- 150g prawns
- 1 handful coriander leaves (optional)
- Sea salt
- Black pepper
Method
- Heat a large saucepan with a lid over a medium heat.
- Using a small sharp knife, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make two horizontal cuts, one above the other, and chop down across the width of the onion. Add the oil to the heated pan and sauté the onion for 2-3 minutes until softened but not coloured, stirring occasionally with a wooden spoon.
- Add your spices to the onions.
- Peel the potatoes and cut into bite-sized pieces.
- Remove the florets from the cauliflower.
- Add the potatoes and cauliflower to the pan.
- Trim and slice the mushrooms and add to the cooked vegetable mixture with the spinach allowing it all to wilt down.
- Pour in your chopped tomatoes and water and bring to a simmer. Cook for about 20 minutes until your potatoes are soft.
- Cut the fish into bite-sized pieces with a small sharp knife or a scissors and gently fold into the stew with the prawns.
- Simmer for another three to four minutes until the fish and prawns are cooked through and tender.
- Season lightly with salt and plenty of freshly ground black pepper. Ladle into bowls and scatter over the coriander, if using to serve.
Prepare Ahead
This stew can be prepared in advance and kept in the fridge for up to three days in an airtight container. Reheat gently in a saucepan or in the microwave once to serve, just be careful of the fish so that it doesn’t break up. Alternatively you could make up the stew without the fish and/or prawns and then simply add those once you are ready to reheat it.
Tomato and chorizo hot pot
Ingredients
4 servings
- 4 pieces tomato, chopped
- 2tbs olive oil
- 2 pieces onions, thinly sliced
- 12 pieces mushrooms, sliced
- 20cm chorizo, with paper outer layer peeled off, diced
- 2 cloves garlic, chopped
- 800g baked beans, 2 x 400g tins
Method
- Heat the oil in saucepan over a medium heat and fry the onion and mushrooms for four minutes, stirring often.
- Add the chorizo and cook for another two minutes until it begins to turn golden.
- Stir in the garlic, tomatoes and baked beans then simmer over a low heat for five minutes, stirring to prevent it sticking to the bottom of the pan.
A week of meal inspiration
Breakfast
- Home-made granola (served with yoghurt, milk or as a topping to overnight oats)
- Overnight oats (make different flavours each day to keep little ones interested. Strawberry, banana or chocolate work well) Banana pancakes – make a big batch and freeze them
Lunch
- Quesadillas
- Easy tortilla wrap pizzas
- Pasta salad
- Egg muffin bites
- Fish finger sandwiches
- An Irish salad (don’t forget to roll your ham)
Dinner
All of these are great for batch cooking, hiding extra veggies in and freezing for a quick dinner later:
- Chilli con carne
- Chicken or veggie curry
- Bolognese (just add freshly cooked pasta each time)
- Stew (use portions to top baked potatoes or serve with mash or crusty rolls)
- Pulled pork (great in tacos, to top baked potatoes or on loaded nachos)
- Lentil dahl (delicious and nutritious, lentils are packed full of protein)
For more information on Lidl’s quality, freshness and value for money visit your local Lidl store or log on to lidl.ie
