Print this page

Use our meal planner for ideas for the week ahead. With delicious recipes for lunch and dinner, you'll never be short of great ideas that your little one will love. You can print out the week's recipes and ingredients by clicking the 'print meal planner' button or use the 'print a shopping list' button to print a list of just the ingredients.

Tuna quesadillas

This is a tasty, fun meal for young toddlers experimenting with finger food

Ingredients

    • ½ pack of 8 large flour tortilla wraps
    • 300g Sainsbury’s English mature Cheddar, grated
    • 3 large carrots, peeled and grated
    • 2 x 230g pots Sainsbury’s chunky salsa
    • 1 x 400g tin Sainsbury’s skipjack tuna in spring water, drained
    • 2 ripe avocados, sliced
    • 600g coleslaw, to serve (optional)

Tip

If you prefer, use ham or chicken instead of tuna, or keep them vegetarian

Method

  1. Preheat the oven to 100ºC, fan 80ºC, gas ¼. Heat a griddle pan over a medium heat while you assemble your quesadillas.

  2. Lay out a tortilla and sprinkle one half with a little Cheddar, carrot, a spoonful of salsa, some tuna, sliced avocado, then a little more Cheddar. Fold the other half of the wrap over the filling and press down lightly.

  3. Place in the hot griddle pan, or heavy-based frying pan, for 2-3 minutes per side until toasted and melting. Keep warm in the oven whilst you griddle the rest. Cut into triangles and serve with coleslaw, if liked.

Family pad Thai noodles

This textured dish will go down a storm with toddlers and adults 

Ingredients

    • 2 tbsp sunflower oil
    • 2 medium eggs, beaten
    • 3 tbsp tomato ketchup
    • 1 tbsp fish sauce
    • 1 tbsp reduced-salt soy sauce
    • 1 tbsp light brown sugar
    • 650g pack stir-fry vegetables
    • 2 garlic cloves, peeled crushed
    • 1 x 400g pack Sainsbury's fresh egg noodles
    • 1½ tbsp unsalted peanuts, chopped (for adults)
    • 2 tbsp coriander leaves, chopped
    • 1 red chilli, deseeded and chopped (for adults)
    • 1 lime, cut into wedges

Method

  1. Heat half the oil in a large wok or frying pan and pour in the egg. Leave to cook until the egg is set (about 1 minute), then flip over to cook the other side briefly. Remove, cool and then slice into strips.

  2. Make the sauce by whisking together the ketchup, fish sauce, soy sauce and sugar. Heat the remaining oil in the wok until very hot and add the stir-fry pack and the garlic, then cook over a high heat for 2 minutes, stirring constantly.

  3. Add the noodles and egg strips, then stir-fry for a further minute. Add the sauce to the noodles and cook for a minute. Serve in bowls garnished with the chopped peanuts (for adults), coriander, chopped chilli (for adults) and lime wedges.

Pappardelle pasta with broccoli pesto

Pappardelle pasta are wide pasta ribbons which the kids love as they are easy to eat and great for retaining the sauce.

Ingredients

    • 500g fresh pappardelle pasta
    • 400g broccoli, cut into florets
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 150ml carton double cream
    • 15g Parmesan cheese, finely grated (optional)
    • 2tbsp toasted pine nuts (optional)

Tip

For babies mix the broccoli sauce, without the pine nuts and extra Parmesan, with some baby pasta.

Method

  1. Bring a large pan of water to the boil. Add the broccoli florets and cook for 6 minutes until tender. Remove from the water with a slotted spoon and set aside. Return the pan of water to the heat and bring back to the boil.

  2. Heat the olive oil in a large frying pan and cook the onion for about 5 minutes until very tender then add the garlic and cook for a further minute. Add the cooked broccoli to the frying pan and mash well either using a fork or potato masher until it has broken up to make a rough paste. Add about 4 tablespoons of water from the boiling water and continue to cook for a further minute.

  3. Add the pasta to the boiling water and cook according to the packet instructions. Drain well and return to the saucepan.

  4. Add the cream and half of the Parmesan to the broccoli and cook for a further minute until heated through. You should now have a thick textured sauce.

  5. Add the sauce to the pasta and toss together well. Serve sprinkled with extra cheese for adults and for adults and and toddlers, add the toasted pine nuts. The sauce is delicious with a little dried chilli flakes added to the sauce for adults.

Herby meatballs

These tasty meatballs have a spicy kick with chilli and cinnamon

Ingredients

    • For the meatballs:
    • 300g Sainsbury's beef or lamb mince
    • 50g breadcrumbs
    • 1 clove garlic, peeled and crushed
    • 1 tsp dried oregano
    • 1 tbsp each chopped fresh mint and parsley
    • 1 medium egg yolk, beaten
    • 1 tsp mild chilli powder, optional
    • For the sauce:
    • 625ml freeze-ahead tomato sauce (see separate recipe here)
    • 1 stick cinnamon
    • 1 x 110g pack Sainsbury's coriander & lemon couscous, to serve
    • fresh coriander, to serve

Method

  1. In a large bowl, mix all the meatball ingredients with your hands. Form into 10-12 ping-pong-size balls. Pop into the fridge for 30 minutes to firm up.

  2. Warm the tomato sauce over a medium heat, stirring in the cinnamon stick. Bring to the boil and reduce for 5 minutes.

  3. Meanwhile, dry-fry the meatballs for 5 minutes, turning until evenly browned, then add them to the sauce and simmer for 10 minutes, stirring and turning the meatballs.

  4. Meanwhile, prepare the couscous as instructed on the packet. Serve with the meatballs and sauce, garnished with sprigs of parsley.

Ham, pea and cheese macaroni bake

A cheesy pasta bake is the perfect dish to get stuck into with a fork. Cook the pasta al dente so it’s easy to spear

Ingredients

    • 100g Sainsbury’s macaroni 
    • 50g frozen peas 
    • 15g unsalted butter 
    • 1 tbsp plain flour 
    • 200ml Sainsbury’s whole milk 
    • 50g ham, roughly chopped 
    • 50g Sainsbury’s British mild Cheddar, grated 
    • 50g breadcrumbs

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Add the macaroni to a pan of boiling water and cook for 10-12 mins; add the peas for the final 2 mins of cooking time.

  2. Meanwhile, melt the butter in a pan and stir in the flour with a wooden spoon. Slowly add the milk, stirring continuously. Bring to the boil and cook for 2 mins, then stir in the ham and Cheddar.

  3. Drain the macaroni and peas, then stir through the cheese sauce. Pour into a small baking dish and top with the breadcrumbs. Bake in the hot oven for 10-15 mins, until golden and bubbling.

Crispy chicken with root vegetable mash and broccoli

With such a range of textures on one plate, children will love this dish – and you will too!

Ingredients

    • 250g white potatoes (eg Maris Piper), peeled and cut into cubes
    • 500g pack Sainsbury's swede and carrot cubes
    • 2 tbsp Sainsbury's olive oil
    • 225g (about 3 slices) Sainsbury's basics white loaf
    • handful fresh flat-leaf parsley
    • 1 egg, beaten
    • 3 skinless, boneless chicken breasts, cut into thick strips
    • 1 head of broccoli, cut into florets
    • large knob of butter

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes, swede and carrot in a pan of boiling water for 20 minutes, or until soft. Meanwhile, put a non-stick baking tray into the oven with 1 tbsp olive oil.

  2. Whizz the bread in a processor, then add the parsley and the remaining oil and whizz again briefly (if you have ready-made crumbs, just chop the parsley and stir into the breadcrumbs with the oil). Sprinkle the breadcrumbs onto a plate.

  3. In a bowl, add some freshly ground black pepper to the egg and stir in the chicken. One by one, coat the chicken strips in the crumbs. Place on the hot baking tray and return to the oven for 20-25 minutes, or until golden and cooked through, turning once.

  4. Pour some boiling water into a steamer and steam the broccoli for 5 minutes or until tender. Drain the root vegetables and mash together with a little pepper and the butter. Serve with the chicken and broccoli.

Savoury French toast

A delicious dish that kids will love

Ingredients

    • 6 cherry tomatoes, halved
    • 1 medium free-range egg, beaten
    • 75ml whole milk
    • 2 tsp caster sugar
    • Small handful chives, snipped
    • 2 slices white bread, cut into triangles
    • 1 tsp olive oil

Method

  1. Heat the grill to high. Place the halved tomatoes on a tray and cook under the grill for 10-15 mins until golden and starting to wrinkle.

  2. In a small bowl, mix together the beaten egg, milk, caster sugar and chives until combined. Dip the bread triangles into the mixture until fully absorbed.

  3. Heat a pan to high and add the oil. Fry the eggy bread for 2 mins each side, until golden. Serve with the grilled tomato halves.

Chicken burgers

Encourage toddlers to help grate the vegetables and mix the mince together.

Ingredients

    • 1 courgette, grated
    • 1 carrot, grated
    • 400g chicken breast fillets, minced in a food processor
    • 35g Sainsbury’s natural breadcrumbs
    • 100g tinned sweetcorn
    • 1 egg, lightly beaten
    • 1 tbsp vegetable oil
    • 6 hamburger rolls, toasted
    • Lettuce leaves, cucumber and tomato slices, and tomato sauce, to serve

Method

  1. Squeeze out any excess juice from the grated courgette, then combine it with the carrot, chicken mince, breadcrumbs, sweetcorn and egg in bowl. Wet your hands and shape into six burgers.

  2. Heat the oil in large frying pan over a medium heat. Cook the burgers for 5 mins each side, until cooked through

  3. Assemble the cooked burgers in the rolls with the salad and tomato sauce – this is high in salt so use sparingly.

Spinach, cheese and herb pasties

These are easy to make and easy to eat in the garden or at the park. Some toddlers like them dipped in a little ketchup. You could always make smaller pasties if you prefer.

Ingredients

    • For the filling:
    • 200g bag Sainsbury’s young leaf spinach
    • 1 courgette
    • 2 spring onions, trimmed and finely sliced
    • 100g Sainsbury’s ricotta cheese
    • 50g Cheddar, grated
    • 1 tsp dried oregano or a large handful fresh mint, chopped (use a big bunch to add lots of flavour)
    • 1 free-range egg, beaten
    • 500g pack Sainsbury’s shortcrust pastry
    • 1 free-range egg, beaten

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4.

  2. Chop the spinach into small pieces and put into a bowl. It will look a lot but remember that spinach wilts down when it is cooked. Trim the ends off the courgette and grate, add to the spinach.

  3. Add the finely chopped spring onions, ricotta, grated Cheddar, oregano (or mint) and 1 beaten egg and mix together. You might like to season with a little freshly ground black pepper, too.

  4. Roll out the pastry to around 3mm thick. Cut out 5 circles using a saucer (approx 18cm) as a template. Re-roll the scraps and then carry on cutting out the circles.

  5. Divide the mixture between the 5 circles. Try to pile the filling on to half of each circle. Brush a little egg around the edge of the pastry and then fold the other half of the circle over the top of the filling and crimp to seal the edges.

  6. Place the pasties onto the tray and brush all over with the second beaten egg. Bake for 25 mins until golden and cooked through.

Mild fish curry

This subtle dish is perfect served with rice

Ingredients

    • 1 small onion
    • 1 garlic clove
    • a little oil
    • pinch of ground cumin
    • pinch of ground turmeric
    • 1 x 400g tin of chopped tomatoes
    • 280g white fish fillet

Tip

For young babies, mash or purée the mixture or serve with a spoonful of rice for babies who are eating lumps.

Method

  1. Peel and finely chop the onion and garlic clove. Sauté in a little oil over a low heat until the onion is soft. Add a pinch of ground cumin and ground turmeric, and cook for a few minutes more. Add the tin of chopped tomatoes and simmer for five minutes until it has cooked down and thickened.

  2. Meanwhile, cut the white fish fillet into small cubes, checking carefully for bones. Add the fish to the pan, stir and simmer for five minutes or until it's cooked through. Flake the fish and serve over boiled rice.