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5 easy family dinners for £25 – August week 5

From a summery tomato and courgette tart to veg-filled meatballs, 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: Greek stuffed sweet potatoes

    Monday: Greek stuffed sweet potatoes

    4 medium sweet potatoes, scrubbed clean and pricked with a fork
    400g tin butter beans, drained and rinsed
    1 red onion, thinly sliced
    1 red chilli, deseeded and finely chopped
    2 tomatoes, finely chopped
    10g fresh oregano, leaves picked and roughly chopped
    1 tbsp olive oil
    1 tbsp balsamic vinegar
    ½ of a cucumber portion, coarsely grated
    10g fresh mint, leaves picked and finely chopped
    ½ lemon, zested and juiced
    150g Greek-style yogurt
    100g Greek-style salad cheese, crumbled
    1 romaine lettuce, finely shredded

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the sweet potatoes on a baking tray and roast in the oven for 40-45 mins. Alternatively, microwave for 10-12 mins until tender when pierced with a knife.

    2. Meanwhile, in a large bowl, mix together the butter beans, red onion, chilli, tomatoes, oregano, olive oil, balsamic vinegar and asome seasoning to taste.

    3. In a separate bowl, make the tzatziki by mixing together the cucumber, mint, lemon juice and zest and yogurt.

    4. Cut the cooked sweet potatoes open then load with the butter bean salad and sprinkle with the cheese. Serve with the tzatziki and lettuce on the side.

  2. Tuesday: Spinach and beef meatballs

    Tuesday: Spinach and beef meatballs

    2 tbsp olive oil
    1 onion, finely chopped
    1 carrot, finely grated
    125g spinach
    500g pack 20% fat beef mince
    10g fresh oregano, leaves picked and finely chopped
    4 garlic cloves, finely chopped
    400g tin chopped tomatoes
    300g spaghetti
    2 tbsp pesto
    10g fresh flat-leaf parsley, finely chopped

    1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion and carrot for 5 mins until softened. Add half the spinach and cook for 3-4 mins until wilted and any excess liquid has evaporated. Leave to cool for 10 mins.

    2. When the vegetables are cool enough to handle, tip them into a large mixing bowl with the beef mince and oregano. Mix together until evenly combined then shape into 16 even-sized meatballs.

    3. Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat and fry the meatballs for 5-6 mins until evenly golden, turning regularly. Add the garlic to the pan and fry for 2 mins. Add the chopped tomatoes, 100ml boiling water and season. Simmer for 8 mins, stirring occasionally, until the sauce has reduced and the meatballs are cooked through. Add the remaining spinach and cook for a further 2 mins until wilted.   

    4. Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions. Drain, then return to the pan along with the meatballs and tomato sauce. Mix together until the pasta is evenly coated then divide between 4 plates. Top with a drizzle of pesto and a sprinkle of parsley to serve.

  3. Wednesday: Sweet potato rosti with mushrooms and a poached egg

    Wednesday: Sweet potato rosti with mushrooms and a poached egg

    3 tbsp olive oil
    2 onions, thinly sliced
    4 medium-sized sweet potatoes, peeled and coarsely grated
    5 eggs
    2 garlic cloves, finely chopped
    380g pack mushrooms, finely sliced
    10g fresh flat-leaf parsley, finely chopped

    1. Heat 1 tbsp oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened. Tip into a bowl and mix with the grated sweet potato and 1 egg. Season and shape into 4 compact patties.

    2. Heat 1 tbsp oil in the frying pan over a medium heat and fry the rostis for 5-6 mins on each side until crisp and golden. Place on a plate and cover with foil while you fry the mushrooms.

    3. Meanwhile, heat the remaining oil in a separate frying pan over a high heat. Add the garlic and mushrooms and fry for 5 mins until golden. Sprinkle with the parsley, saving a little to garnish.  

    4. Bring a large pan of salted water to the boil, reduce to a gentle simmer then carefully crack the eggs into the water, one by one. Poach for 3-5 mins until the white is cooked but the yolk is runny. Remove from the water with a slotted spoon and serve on top of the rostis and garlic mushrooms. Sprinkle with the remaining parsley to serve.

  4. Thursday: Tomato and courgette tart

    Thursday: Tomato and courgette tart

    50g green pesto 
    150g crème fraîche 
    1 garlic clove, crushed 
    375g sheet ready-rolled lighter puff pastry 
    3 salad tomatoes, thinly sliced 
    1 courgette, peeled into ribbons with a vegetable peeler 
    1½ tbsp olive oil 

    500g baby potatoes, cleaned and halved if large 

    1. Heat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet in the oven to heat up.

    2. Mix the pesto, crème fraîche and garlic together in a small bowl with some seasoning. Unroll the puff pastry (keeping it on the baking paper) and score a 1cm border around the edge of the pastry, without going all the way through. Spread the crème fraîche mixture across the pastry, going up to the border.

    3. Arrange the courgette and tomato, overlapping slightly, across the pastry. Season and drizzle with ½ tbsp oil.

    4. Slide the tart onto the preheated baking tray using the paper and bake for 25 mins until golden and puffed.

    5. Meanwhile cook the potatoes in boiling salted water for 15-20 mins until tender when pierced with the tip of a knife. Drain and drizzle with the remaining olive oil before serving with slices of the tart.

  5. Friday: Turkey kofta with flatbreads

    Friday: Turkey kofta with flatbreads

    500g 7% fat turkey thigh mince
    20g fresh mint, finely chopped
    1 courgette, grated
    1 red chilli, deseeded and finely chopped
    3 garlic cloves, crushed
    1 egg, beaten
    10g fresh flat-leaf parsley, finely chopped
    1 tbsp olive oil, plus extra for greasing
    100g Greek-style yogurt
    250g cherry tomatoes, quartered
    1 tbsp balsamic vinegar
    4-pack Deli Kitchen Greek-style flatbreads
    100g Greek-style salad cheese, crumbled
    1 romaine lettuce, finely shredded
    ¼ of a cucumber portion, finely chopped
    ½ lemon, cut into wedges 

    1. Preheat the grill to high. Lightly grease a baking tray with oil.

    2. In a large mixing bowl, mix together the turkey mince, mint, courgette, chilli, 2 crushed garlic cloves, egg and parsley (saving a little to garnish) until evenly combined. Shape the mix into 16 sausage-shaped koftas and place on the baking tray. Drizzle with oil and place under the grill for 10-12 mins, turning halfway through, until evenly golden and cooked throughout.

    3. Meanwhile, mix together the remaining garlic clove and yogurt, then season with pepper.

    4. In a separate bowl, mix together the cherry tomatoes and balsamic vinegar, then season with pepper.

    5. Warm the flatbreads according to packet instructions. Top the warm flatbreads with the koftas, garlic yogurt, salad cheese, romaine lettuce, cucumber and a pinch of parsley. Serve with the tomato salad and a wedge of lemon.

  6. Shopping list

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

    1 Tesco lemon
    20g pack Tesco fresh oregano
    30g pack Tesco fresh mint
    30g pack Tesco fresh flat-leaf parsley
    2 x 1kg bags Redmere Farms sweet potatoes
    1kg bag Tesco baby potatoes
    1 Tesco carrot
    380g pack Redmere Farms mushrooms
    1 Tesco red onion
    3 Tesco brown onions
    1 Tesco garlic bulb
    65g pack Tesco mixed chillies
    6-pack Tesco salad tomatoes
    250g Nightingale Farms cherry tomatoes
    2 Tesco courgettes
    1 Tesco cucumber portion
    2-pack Tesco romaine lettuce hearts
    125g pack Fresh & Naked spinach
    500g pack Tesco 7% fat turkey thigh mince
    500g Boswell Farms 20% fat beef mince
    500g pot Greek-style natural yogurt
    300ml tub Tesco crème fraiche
    200g Creamfields Greek-style salad cheese
    6-pack Tesco free-range eggs
    375g pack Tesco ready-rolled lighter puff pastry
    4-pack Deli Kitchen Greek-style flatbreads
    400g tin Tesco butter beans
    400g tin Grower's Harvest chopped tomatoes
    190g jar Tesco classic green pesto
    250ml bottle Tesco balsamic vinegar
    500g Hearty Food Co. spaghetti

    From the storecupboard
    Olive oil

    *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.