The Dinner Planner

Weekly Meal Plan – Spring Week 3, 2021

Sesame Garlic Tofu / Chicken Saltimbocca / Snapper Linguine / Sausage Cassoulet


Sausage Cassoulet with Garlic and Lemon Greens

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Servings 4


Sausage Cassoulet

  • 8 chipolata sausages
  • 4 rashers streaky bacon - diced
  • 1 leek - white only, cut in half, rinsed and sliced finely
  • 1 red onion - finely diced
  • 2 garlic cloves - crushed
  • 2 tbsp olive oil
  • 1 400g cannellini beans - drained
  • 1 400g butter beans - drained
  • 1 780g passata
  • 1 cup beef stock
  • 2 tbsp sage - roughly chopped
  • 1 sprig rosemary - roughly chopped

Garlic and Lemon Spinach and Beans

  • 1 bunch spinach - roughly chopped
  • 300 g green beans - trimmed
  • 1 tbsp olive oil
  • 2 garlic cloves - crushed
  • ½ lemon - juiced


Sausage Cassoulet

  • Preheat oven to 180C
  • Heat oil in and ovenproof pan on the stovetop on medium heat.
  • Add bacon and cook for 2-3 minutes or until slightly browned. Add the leek, onion and garlic and cook for a further 5 minutes or until softened.
  • Pour over the passata and stock. Add beans, 1 tsp salt, cracked pepper and stir to combine. Sprinkle over sage and rosemary. Place the sausages on top. Turn heat off and pop the pan in the oven for 25-30 minutes.

Garlic and Lemon Spinach and Beans

  • When the cassoulet has 5 minutes left, start the vegetables. Heat the oil in a pan over medium heat. Add the garlic and cook for 1 minute. Add beans and cook for another minute. Pop the spinach in and cook until wilted. Squeeze half a lemon over and season with salt.
  • Serve the Sausage Cassoulet with greens and crusty bread to mop up the sauce.

Tips and Variations

Vegetarian - Add 1 tsp smoked paprika and 1 tbsp oregano (1tsp dried) to the bean mix.
Gluten Free 

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