Skip to content

5 easy family dinners for £25 – July week 2

From a fish finger pie to spicy pineapple rice, 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: Jerk-inspired pineapple rice

    Monday: Jerk-inspired pineapple rice

    2 x bags boil in the bag brown rice
    1 tbsp vegetable oil
    1 onion, thinly sliced
    130g mushrooms, chopped
    2 garlic cloves, crushed
    400g tin black beans, drained and rinsed
    15g sachet Schwartz Caribbean Jerk Seasoning
    400g frozen sliced mixed peppers
    200g frozen peas
    227g tin pineapple slices in juice, juice reserved, and flesh chopped
    1 lime, cut into wedges, to serve

    1. Bring a pan of water to the boil and cook the bag of rice for 18-20 mins, or until tender. Cut the bags open and drain well.

    2. Meanwhile, heat the oil in a large frying pan or wok over high heat. Stir-fry the onion and mushrooms for 3-5 mins until beginning to colour. Add the garlic, drained black beans and the jerk seasoning and cook for 2 mins, stirring constantly.

    3. Add the frozen peppers and peas and cook for 5 mins, or until defrosted.

    4. When the rice is cooked, add to the pan with the vegetables along with the chopped pineapple and reserved juice. Cook for 2-3 mins until heated through, divide between bowls and serve with the wedges of lime.

  2. Tuesday: Fish finger pie

    Tuesday: Fish finger pie

    700g potatoes, peeled and chopped
    50g unsalted butter
    50ml semi-skimmed milk
    10-pack fish fingers
    1 leek, thinly sliced
    200g frozen peas
    2 x 180g packs parsley sauce
    450g frozen whole green beans

    1. Preheat the oven to gas 7, 220°C, fan 200°C.

    2. Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.

    3. Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.

    4. Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.

    5. Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.

    6. Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.

  3. Wednesday: Creamy mushrooms and chicken with colcannon mash

    Wednesday: Creamy mushrooms and chicken with colcannon mash

    ½ Savoy cabbage
    450g potatoes, peeled and chopped
    20g unsalted butter

    50ml semi-skimmed milk
    ½ tbsp vegetable oil
    1 onion, finely chopped
    1 leek, sliced
    2 garlic cloves, crushed
    250g mushrooms, sliced
    340g frozen cooked diced chicken
    200g 50% less fat garlic and herb soft cheese
    350g frozen peas

    1. Bring a large pan of water to the boil and blanch the cabbage for 1-2 mins until bright in colour, remove with a slotted spoon and drain in a colander. Add the potatoes to the pan, bring to the boil and cook for 15-18 mins until soft. Drain well and mash. Stir through the cabbage, the milk and the butter and season with salt and black pepper.

    2. While the potatoes are cooking, heat the oil in a large frying pan over medium heat. Cook the onions, leek, garlic and mushrooms together for 8-10 mins until soft and any liquid has evaporated.

    3. Stir in the frozen chicken, cover with a lid and cook for 6-8 mins until defrosted, stirring regularly. Stir in the soft cheese and reduce the heat to low. Season with salt and black pepper and cook for 1-2 mins, or until the chicken is thoroughly heated through.

    4. Simmer the peas in a small saucepan for 3 mins until tender. Divide the colcannon between plates and top with the mushroom chicken. Serve with the peas.

  4. Thursday: Cheesy tomato baked cauliflower

    Thursday: Cheesy tomato baked cauliflower

    1 cauliflower, leaves separated, cut into florets
    2 tbsp olive oil
    1 onion, finely chopped
    3 garlic cloves, crushed
    100g frozen sliced peppers
    400g tin chopped tomatoes
    1 white baton baguette, about a 1/3 cut into small cubes
    210g fresh mozzarella, drained
    2 x bags boil in the bag brown rice
    450g green beans
    20g unsalted butter

    1. Preheat the oven to gas 7, 220°C, fan 200°C.

    2. Lay the cauliflower and the leaves in a large roasting tin, drizzle with 1 tbsp of the oil and season with salt and black pepper. Roast for 15 mins.

    3. While the cauliflower is cooking, heat the rest of the oil in a large frying pan and cook the onion and garlic for 5 mins or until beginning to soften. Stir in the frozen peppers and tinned tomatoes, season and bring to a simmer. Cook for 5 mins.

    4. Bring a pan of water to the boil and cook the bags of rice for 18-20 mins or until tender. Cut the bags open and drain well.

    5. Take the roasting tin from the oven, toss the cauliflower and pour over the tomato sauce. Top with the cubed bread and tear over the mozzarella. Return to the oven and bake for 10-15 mins, or until the cheese is golden and bubbling.

    6. Cook the frozen green beans according to pack instructions and toss with the butter.

    7. Serve a wedge of the cauliflower with a little rice, the green beans and any leftover torn bread for dipping.

  5. Friday: Corned beef pie

    Friday: Corned beef pie

    1 tbsp vegetable oil
    2 onions, chopped
    1 leek, sliced
    2 carrots, chopped
    340g tin Princes Reduced Salt Corned Beef, cut into cubes
    1 tsp Worcestershire sauce
    1 beef stock cube, made up to 400ml
    375g ready-rolled shortcrust pastry
    2 tbsp semi-skimmed milk
    350g frozen peas
    ½ Savoy cabbage, thinly sliced
    30g unsalted butter

    1. Preheat the oven to gas 6, 200°C, fan 180°C. In a shallow casserole dish, heat the oil and cook the onions and leeks for 6-8 mins over medium heat until beginning to brown. Add the chopped carrot and cook for 2mins.

    2. Gently stir through the corned beef and cook for 1-2 mins until beginning to colour. Add the Worcestershire sauce and the stock and season with black pepper.

    3. Unroll the pastry and use a rolling pin to roll a bit wider if needed, so it covers the top of your baking dish. Wet the edges of the dish with a little milk and lay the pastry over the top of the filling. Score an X into the middle to allow steam to escape and trim off any excess pastry. Brush all over with the milk and bake for 20 mins, or until the pastry is golden brown.

    4. Meanwhile, put the frozen peas into a steamer basket and top with the cabbage. Steam for 3-4mins or until just soft. Tip into a serving dish and toss with the butter until coated. Serve the pie with the warm mixed peas and cabbage.

  6. Shopping list

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

    Shopping list

    1 Tesco lime
    70g pack Tesco fresh coriander
    60g pack Tesco red chillies
    1 Tesco garlic bulb
    1.25kg bag Tesco British mashing potatoes
    1kg bag Tesco brown onions
    500g bag Tesco leeks
    1 Tesco cauliflower
    2 loose Tesco carrots
    1 Tesco Savoy cabbage
    380g pack Redmere Farms mushrooms
    250g Tesco unsalted butter
    1pt Tesco semi-skimmed milk
    210g bag Creamfields mozzarella
    200g pack Tesco 50% less fat Garlic and herb soft cheese
    2x 180g packs Tesco parsley sauce (from the chilled section)
    375g pack Tesco ready rolled shortcrust pastry
    1 Tesco white baton
    227g tin Tesco pineapple slices
    400g tin Tesco black beans
    400g tin Grower’s Harvest chopped tomatoes
    340g tin Princes reduced salt corned beef
    150ml bottle Tesco Worcestershire sauce
    15g sachet Schwartz Caribbean jerk seasoning
    500g 4-pack Tesco boil in the bag brown rice
    900g bag Tesco frozen fine whole green beans
    900g bag Grower’s Harvest frozen garden peas
    500g bag Tesco frozen sliced mixed peppers
    340g bag Tesco frozen cooked diced chicken
    300g pack Tesco omega fish fingers

    From the storecupboard:

    Beef stock cubes, olive oil, vegetable 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.