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5 easy family dinners for £25 – August week 3

From a quick crab linguine to chicken satay burgers, enjoy five delicious midweek meals, all for less than £25*. We've done the hard work for you and prepared a shopping list, shown at the bottom of the page – you can either shop online, choose Click+Collect or screenshot the list before you head in-store.

  1. Monday: Courgette orzo traybake

    Monday: Courgette orzo traybake

    200g orzo
    1 red chilli, finely chopped (deseed for less heat)
    3 spring onions, chopped
    2 garlic cloves, crushed
    3 tbsp olive oil
    350g courgettes, coarsely grated
    ½ vegetable stock cube, made to 400ml
    1 white baton 
    100g Greek-style salad cheese, crumbled

    1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the orzo into a large roasting tray (about 20 x 30cm and 5cm deep). Add the chilli, spring onions, garlic, 2 tbsp oil, courgettes and some seasoning. Pour over the stock and stir everything well. The courgette will give off lots of water, so don’t add any more liquid.

    2. Cover the tray with foil and bake for 15-20 mins until the orzo is tender and the liquid has been absorbed. If your orzo is cooked, but the dish is still a little watery, spoon off some of the liquid.

    3. Tear the bread roll into pieces and toss with the remaining 1 tbsp oil. Remove the foil from the traybake and turn the oven up to gas 7, 220°C, fan 200°C. Sprinkle the breadcrumbs and feta over the dish. Bake for 5-10 mins until the feta is golden and the bread is crisp.

  2. Tuesday: Herby marinated pork loin with potato and green salad

    Tuesday: Herby marinated pork loin with potato and green salad

    2 tbsp olive oil
    1 lemon, zested and juiced
    1 garlic clove, crushed
    10g fresh coriander, finely chopped
    540g pork loin steaks
    750g miniature potatoes, washed
    500g fresh greens, washed, thick stems discarded, and leaves roughly chopped
    5 tbsp fat-free lemon and black pepper dressing

    1. In a large non-metallic bowl, whisk the oil, lemon zest and juice, garlic and half the coriander with some seasoning. Add the pork loin steaks, toss well in the marinade and set aside in the fridge while you cook the potatoes, or up to 24 hrs beforehand.

    2. Boil the potatoes in a large pan of salted water for 10-12 mins until tender. Add the greens to the pan for the last 3 mins and cover with a lid; cook until wilted and the larger leaves are tender. Drain, then tip back into the saucepan. Stir in the dressing and keep warm until the pork is done.

    3. Meanwhile, heat a griddle pan until hot. Add the pork steaks, leaving any excess marinade in the bowl, and griddle for 6 mins each side until cooked through.

    4. Serve the pork chops alongside the greens and potatoes, and scatter with the reserved coriander to serve.

  3. Wednesday: Tomato falafel traybake with lemony couscous

    Wednesday: Tomato falafel traybake with lemony couscous

    2 x 400g tins chickpeas, rinsed and drained
    2 spring onions, finely chopped
    2 garlic cloves, crushed
    1 tsp ground cumin
    10g fresh coriander, chopped
    15g fresh parsley, chopped
    1 lemon, zested and juiced
    30g plain flour
    2 tbsp olive oil, plus extra for greasing
    440g jar tomato and herb pasta sauce
    200g couscous
    ½ vegetable stock cube, made up to 400ml

    1. Put the chickpeas, spring onions, garlic, cumin, half the coriander and parsley, and half the lemon zest in a food processor. Blend to a coarse paste, but not completely smooth. Transfer to a bowl. Season the mix well and stir in the flour.

    2. Heat the oven to gas 6, 200°C, fan 180°C. Roll the chickpea mixture into 16 ping pong-sized balls in your hands. Oil your hands to make this easier, if you like. Transfer the balls to a 20 x 30cm baking dish at least 5cm deep. Drizzle over 1 tbsp oil, toss to coat the falafel, then bake for 15-20 mins until firm and crisp.

    3. Spoon the pasta sauce into the dish around the falafel and bake for 15 mins until the sauce has thickened and the falafel look golden.

    4. Meanwhile, put the couscous in a heatproof bowl with the remaining lemon zest, 1 tbsp oil and some seasoning. Pour over the hot stock, cover with a plate and leave to absorb for 10 mins. Once absorbed, use a fork to fluff up and separate the grains. Stir in the lemon juice. Toss most of the chopped herbs through the couscous and scatter the remaining over the falafel bake.

  4. Thursday: Crab linguine

    Thursday: Crab linguine

    300g linguine
    3 tbsp olive oil
    1 garlic clove, crushed
    1-2 red chillies, sliced
    145g tin shredded crab meat, drained
    15g fresh parsley, finely chopped
    1 lemon, zested and juiced

    1. Bring a large pan of salted water to the boil over a high heat and add the linguine. Cook for 9 mins. Drain, reserving a cupful of the pasta water.

    2. Heat the oil in a large frying pan over a medium heat and fry the garlic and chilli for 30 secs until fragrant. Add the drained pasta, the crab meat, parsley and lemon zest, and toss together for 1 min until the crab has heated through. Add a about 6 tbsp reserved pasta water, and a squeeze of the lemon juice. Toss again and season. Add more lemon juice to taste, if you like, then serve.

  5. Friday: Chicken satay burgers

    Friday: Chicken satay burgers

    1kg pack chicken thighs
    180g jar satay sauce
    4 large seeded buns
    6 salad tomatoes, cut into thin wedges
    ½ red onion, finely sliced
    10g fresh coriander, ½ finely chopped, remaining leaves picked
    4 tbsp fat-free lemon and black pepper dressing
    ½ round lettuce 

    1. Heat the oven to gas 7, 220°C, fan 200°C. Remove the skin from the chicken thighs by pulling it off, holding the meat with your other hand. Flip the chicken thighs over and sit on a chopping board. Use a small knife to cut a slit down the length of the bone, then cut around it and pull the bone out with your fingers, leaving as much meat as possible.

    2. Put the chicken thigh fillets in a bowl and add 100g satay sauce. Mix well, then transfer to a shallow baking tray and roast for 25-30 mins until golden and cooked through.

    3. When the chicken has 5 mins left, halve and toast the buns. Toss the tomatoes, onion and chopped coriander in a bowl with a small pinch of salt and the dressing. Roughly tear the lettuce into separate leaves.

    4. Spread 1 tbsp satay sauce to the bottom of each burger bun, then top with the lettuce, chicken thighs and coriander. Serve with the onion and tomato salad.

  6. Shopping list

    Head to Tesco.com for a shopping list where you can buy everything you need for this week here.

    Shopping list
    4-pack Suntrail Farms lemons
    30g pack Tesco fresh coriander
    30g pack Tesco fresh flat-leaf parsley
    750g bag Tesco miniature potatoes
    500g pack Redmere Farms fresh greens
    1 Nightingale Farms round lettuce
    6-pack Tesco salad tomatoes
    1 Tesco loose red onion
    1 Tesco garlic bulb
    100g bunch Tesco spring onions
    60g pack Tesco red chillies
    350g pack Redmere Farms courgettes
    540g pack Tesco pork loin steaks
    1kg pack Willow Farm chicken thighs
    200g pack Creamfields Greek style salad cheese
    4-pack Tesco large seeded burger buns
    1 Tesco white baton
    2 x 400g tins Summer Pride chickpeas
    145g tin Kingfisher shredded crab
    180g jar Tesco satay dipping sauce
    43g jar Tesco ground cumin
    440g jar Hearty Food Co. tomato and herb pasta sauce
    250ml bottle Tesco fat-free lemon and black pepper dressing
    500g pack Tesco couscous
    500g pack Tesco Finest orzo
    500g pack Tesco linguine

    From the storecupboard
    Olive oil, plain flour, vegetable stock cube

    *Based on a family of four. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.