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Love your freezer with Sainsbury’s inspiring mid-week mealtime solutions

9th January 2015 Print
Meal

From freezer to fork in no time at all, Sainsbury’s range of delicious recipes will help you get the most out of your freezer this winter, adding pennies to your purse and precious time to your evenings. 

Create a delicious dish for the whole family to enjoy, discover surprising ingredients from the frozen food aisle and uncover new ways of cooking with classic freezer staples.

Cheddar, Bean and Spinach Burgers with Hot Tomato Salsa - Great tasting and easy to make, these veggie burgers will go down well with kids and parents alike

Preparation time – 20 minutes 

Cooking time – 15 minutes  

Serves – 4

Typical values per 100g – Energy 439kj/105kcal  

Ingredients 

2 tbsp sunflower oil 

150g frozen chopped onion by Sainsbury’s  

1 tsp frozen chopped garlic by Sainsbury’s  

300g frozen mashed potato by Sainsbury’s   

400g tin butter beans by Sainsbury’s, drained and rinsed

1 medium free-range egg, beaten 

120g frozen chopped spinach by Sainsbury’s, defrosted and water squeezed out

50g lighter mature British Cheddar by Sainsbury’s, grated

1 tsp dried thyme 

40g fine breadcrumbs by Sainsbury’s   

For the salsa 

2 tsp oil 

50g frozen chopped onion by Sainsbury’s   

2 tsp frozen chopped garlic by Sainsbury’s   

230g tin Italian chopped tomatoes by Sainsbury’s   

½ tsp Fairtrade white caster sugar by Sainsbury’s   

4 tbsp frozen chopped parsley by Sainsbury’s   

Method 

1. Heat 1 tbsp of the oil in a small frying pan and fry the chopped onion and garlic for 5 minutes until softened. Set aside. 

2. Meanwhile, put the mashed potato in a large microwave-safe bowl and cook on defrost for 3-4 minutes, stirring once, until thoroughly defrosted. 

3. Pulse the drained butter beans in a blender or food processor until roughly minced. Add the beans to the mashed potato with the fried onion and garlic, egg, spinach, cheese and thyme. Mix well, then season to taste. 

4. Divide and shape the mixture into 8 patties, then coat in breadcrumbs. 

5. Heat the remaining oil in a large non-stick frying pan and fry the burgers for 1-2 minutes on each side until golden. 

6. To make the salsa, heat the oil in a medium pan, add the onion and fry for 3 minutes. Add the garlic, fry for 2 minutes then stir in the tomatoes and 300ml cold water. Bring to the boil, add the sugar, season with black pepper and simmer for 5 minutes. Stir in the parsley and heat through. Serve burgers with tomato salsa. 

Mexican Sausage and Bean Chilli with Rice – This chilli con carne recipe uses sausages instead of beef mince that makes a mouth-watering alternative to the classic version 

Preparation time – 5 minutes 

Cooking time – 25 - 35 minutes 

Serves – 4

Typical values per 100g – Energy 385kj/91kcal  

Ingredients 

½ x 600g pack Be Good To Yourself reduced fat pork sausages 

1 tbsp olive oil by Sainsbury’s 

200g frozen chopped onion by Sainsbury’s   

2 tsp frozen chopped garlic by Sainsbury’s   

250g frozen mixed peppers by Sainsbury’s   

420g tin mixed beans in chilli sauce by Sainsbury’s   

390g carton Italian chopped tomatoes by Sainsbury’s   

2 tbsp spicy chipotle chilli paste by Sainsbury’s (optional)    

100g frozen sweetcorn by Sainsbury’s   

3 x 200g bags frozen microwavable white rice by Sainsbury’s   

20g lighter British mature Cheddar by Sainsbury’s, grated 

Method 

1. Preheat the grill to medium and grill the sausages to pack instructions for 15-20 minutes, turning frequently until golden brown and cooked through. Remove and slice on the diagonal. 

2. Meanwhile, heat the oil in a deep frying pan over a medium heat. Add the chopped onion and garlic, turn up the heat and cook, stirring occasionally, for 3-5 minutes until the onions are turning golden and the liquid has evaporated. 

3. Next, put the peppers in a microwave-safe bowl, cover with cling film and heat on high for 2 ½ minutes. Drain well. Set aside. 

4. Add the mixed beans in chilli sauce, chopped tomatoes, chipotle paste (if using) and sweetcorn to the onions in the frying pan, bring to a gentle simmer and cook for 10 minutes. About 2 minutes before the end of the cooking time, stir through the drained peppers. 

5. Meanwhile, cook the rice bags to pack instructions; on high for 8 minutes. 

6. Just before serving, stir the cooked sausages through the spicy sauce. Serve the chilli with the rice and a sprinkling of the grated cheese.  

Prawn & Spinach Risotto - A quick risotto that is full of flavour. It’s partially cooked in the oven to cut down on all that stirring 

Preparation time – 5 minutes  

Cooking time – 27 minutes  

Serves – 4

Typical values per 100g – Energy 351kj/83kcal  

Ingredients 

1 tbsp olive oil by Sainsbury’s 

100g frozen chopped onion by Sainsbury’s 

2 tbsp frozen chopped garlic by Sainsbury’s 

300g Arborio rice by Sainsbury’s 

850ml hot vegetable stock made with ½ stock cube 

225g frozen Taste the Difference raw peeled jumbo king prawns 

150g frozen chopped spinach by Sainsbury’s

A squeeze of lemon, plus wedge to serve 

Method 

1. Preheat the oven to 200, fan 180, gas mark 6. Heat the oil in a flame-proof casserole dish, add the onion and cook for 3 minutes. Add the garlic and cook for a further 2 minutes. 

2. Add the rice, stir to coat in the oil and fry for a couple of minutes. Add 800ml of stock, cover with a lid and bake in the oven for 15 minutes. 

3. Remove from the oven and transfer back to the hob. Stir in the frozen prawns and spinach and cook for a further 7-9 minutes, stirring continuously, until the prawns are cooked through and the rice is cooked to your liking. Add the remaining stock halfway through. 

4. Squeeze in the lemon juice and season generously with freshly ground black pepper. Serve with lemon wedges. 

Mediterranean Cod - Succulent cod fillets in a tasty tomato sauce flavoured with olives and parsley 

Preparation time – 5 minutes 

Cooking time – 35 minutes 

Serves – 4

Typical values per 100g – Energy 391kj / 92kcal 

Ingredients

1 tbsp olive oil by Sainsbury’s  

100g frozen chopped onion by Sainsbury’s  

1 tbsp frozen chopped garlic by Sainsbury’s  

230g tin Italian chopped tomatoes by Sainsbury’s   

1 tbsp tomato purée by Sainsbury’s   

200g frozen mixed peppers by Sainsbury’s  

400g pack frozen responsibly sourced skinless and boneless cod fillets by Sainsbury’s   

50g basics black bitted olives by Sainsbury’s, drained and rinsed

1 tbsp frozen chopped parsley by Sainsbury’s   

800g pack microwavable frozen white rice bags by Sainsbury’s  

Method 

1. Heat the oil in a large saucepan, add the onion and fry for 3 minutes. Add the garlic and fry for 2 minutes. Add the chopped tomatoes and tomato purée, along with 400ml cold water, bring to the boil then simmer for 20 minutes until thickened. 

2. Add the peppers and cod, nudging the fish into the sauce a little, then bring back to a gentle boil and simmer for 8 minutes. Scatter with the olives and parsley, and simmer for 2 minutes. Meanwhile, cook the rice to pack instructions. 

3. Serve the fish with the rice. 

Spicy Ginger and Chilli Fish Pie - Spice up this classic dish with Indian-inspired flavours

Preparation time – 10 minutes  

Cooking time – 1 hour 

Serves – 6

Typical values per 100g – Energy 449/107kcal  

Ingredients 

700g pack frozen mashed potato by Sainsbury’s 

2 x 350g packs basics frozen fish pie mix by Sainsbury’s

1 tbsp olive oil by Sainsbury’s

200g frozen chopped onion by Sainsbury’s 

1 tbsp frozen chopped garlic by Sainsbury’s

1 tbsp frozen chopped ginger by Sainsbury’s 

2 tbsp frozen chilli by Sainsbury’s 

3 tbsp Balti paste by Sainsbury’s

300ml lighter crème fraîche by Sainsbury’s 

150g frozen British garden peas by Sainsbury’s 

2 tbsp frozen chopped coriander by Sainsbury’s 

Method

1. Put the frozen mashed potato in a microwave safe bowl with 2 tbsp water. Cover with cling film and cook on high for 8-9 minutes, stirring every 2-3 minutes until thoroughly defrosted and piping hot. Set aside. 

2. Meanwhile, put the frozen fish mix into a large deep frying pan and cover with cold water. Bring to the boil, the simmer for 2-3 minutes until the fish flakes easily. Remove the fish with a slotted spoon and transfer to a 2-litre ovenproof baking dish. Break into small chunks with a fork. Reserve 150ml of the poaching liquid. 

3. Heat the olive oil in a large frying pan, add the frozen onion, garlic, ginger and the chilli and fry over the medium-high heat for 8-10 minutes, stirring occasionally, until the onions are golden and any excess moisture has evaporated. Stir in the Balti paste and cook for a further 1 minute. 

4. Reduce the heat and gradually stir in the crème fraiche and reserved poaching liquid. Stir in the peas with chopped coriander and simmer for 1-2 minutes. Pour the sauce over the fish and gently mix together. 

5. Spoon the mashed potato over the filling to cover completely – using the prongs of a fork to spread it evenly. Place on a baking tray and bake in the oven for 35 minutes until golden and bubbling.  

Forest Fruits Smoothie - Made with just three key ingredients, this simple homemade smoothie is the best way to kick-start your day, or serve as a delicious dessert 

Preparation time – 5 minutes 

Serves – 2

Typical values per 100g – Energy 189kj/45kcal  

Ingredients 

300g frozen black forest fruits by Sainsbury’s 

200g fat free Greek style natural yoghurt by Sainsbury’s

200ml semi-skimmed milk by Sainsbury’s

Method

1. Put all the ingredients in a blender and whizz until smooth. Pour into two tall glasses and serve. 

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Meal