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5 easy family dinners for £25 – July week 4

From cheesy veggie burgers to a new twist on sausages and mash, 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: Egg-fried rice

    Monday: Egg-fried rice

    300g long-grain rice 
    1 broccoli head, cut into florets 
    3 tbsp vegetable oil 
    1 onion, diced 
    600g frozen crunchy veg medley
    2 garlic cloves, crushed 
    1cm piece ginger, peeled and grated 
    4 eggs 
    3 tbsp Worcester sauce

    1. Boil the rice in a large saucepan for 10 mins until tender, then tip into a sieve and rinse with cold water. Spread out on a large plate and leave to cool. Place the broccoli in a large pan of boiling water and cook for 5 mins.

    2. Heat 1 tbsp oil in a large, deep frying pan or wok over a medium high heat. Add the onion and fry for 10 mins until softened. Add another 1 tbsp oil and toss in the vegetable medley. Cook for 10 mins until the veg has defrosted and is starting to cook through. Drain the broccoli and add to the pan.

    3. Add the cooked rice, ginger and garlic to the pan. Fry, mixing well with the veg, for 5 mins until the rice is piping hot and starting to crisp.

    4. Beat the eggs in a jug; season with pepper. Move the rice and veg to the side of the pan. Add the remaining oil and pour in the egg to the empty side. Cook, stirring constantly, for 3 mins until the eggs are cooked through, then mix with the veg and rice. Mix in the Worcester sauce and serve.

  2. Tuesday: Feta falafel burgers with wedges

    Tuesday: Feta falafel burgers with wedges

    1kg potatoes, scrubbed and cut into wedges
    2 tsp dried oregano
    3 garlic cloves, 2 bashed, 1 finely chopped
    ½ lemon, zest peeled into strips, juiced
    5 tbsp vegetable oil
    2 x 400g tins chickpeas, drained and rinsed
    1 onion, finely chopped
    2 tomatoes, deseeded and diced
    50g plain flour
    100g feta, crumbled
    100g yogurt
    ¼ cucumber, sliced
    4 burger buns

    1. Preheat the oven to gas 8, 220°C, fan 200°C. Put the wedges onto a large shallow baking tray and sprinkle over 1 tsp dried oregano, the bashed garlic cloves, lemon peel and 2 tbsp oil. Season and mix together. Roast for 30-35 mins, turning halfway, until the wedges are golden and cooked through.

    2. Meanwhile, tip the chickpeas into a food processor with the onion, tomato, a squeeze of lemon juice, the crushed garlic and remaining dried oregano. Pulse to a chunky paste until the chickpeas start to break up but some texture remains. Tip into a bowl and stir in the flour, seasoning and 75g feta. Mix well and shape into 4 patties with your hands.

    3. Heat 3 tbsp oil in a large nonstick frying pan over a medium heat and fry the burgers for 5-8 mins on each side until golden brown and crisp.

    4. While the patties are frying, stir the remaining feta into the yogurt and season with pepper. Toast the burger buns.

    5. Top the burger bottoms with a falafel burger, spoon of feta sauce and cucumber slices. Add the burger bun lids and serve alongside the wedges.

  3. Wednesday: Sausage and cheesy mash with tomato gravy

    Wednesday: Sausage and cheesy mash with tomato gravy

    1.5kg potatoes, peeled and chopped
    8 pork sausages
    ½ tbsp vegetable oil
    300g frozen crunchy vegetable medley
    ½ tbsp butter
    100g Cheddar, grated
    100ml semi-skimmed milk

    For the gravy
    1 tbsp vegetable oil
    2 onions, finely sliced
    4 tomatoes, sliced
    1 tbsp flour
    1 chicken stock cube, made up to 500ml
    1-2 tbsp Worcestershire sauce

    1. Start by making the gravy. Heat the oil in a saucepan over a medium heat and fry the onions for 10 mins until softened and turning lightly golden. Stir in the tomatoes and fry for 1 min. Pour in the chicken stock and Worcestershire sauce, stir well and simmer for 15 mins to reduce and thicken.

    2. Meanwhile, boil the potatoes in a large pan of salted water for 15 mins until tender.

    3. Preheat the grill to medium high. Put the sausages on a baking tray, drizzle over the oil, and grill for 15 mins until cooked through, turning halfway through. Boil the veg medley for 5 mins until tender, drain, then toss through the butter.

    4. Drain the potatoes and return to the pan. Stir in the grated Cheddar and milk and mash until smooth. Serve the mash and veg with the sausages, and a jug of gravy to serve.

  4. Thursday: Stuffed courgettes with mint rice

    Thursday: Stuffed courgettes with mint rice

    4 courgettes
    1 tbsp olive oil, plus extra for drizzling
    200g long-grain rice
    ½ lemon, juiced and zested
    30g pack mint, leaves picked and chopped
    100g spring onions, finely sliced
    100g Cheddar, grated
    1 pitta bread, torn into small pieces
    1 tbsp butter

    1. Preheat the grill to high. Halve the courgettes lengthways. Using a teaspoon, remove the seeds and spongy centre and discard. Put the courgettes cut-side up on a baking tray. Rub all over with 1 tbsp oil, season and grill for 10 mins.

    2. Wash the rice well in a sieve, then tip into a saucepan. Add 400ml water, the lemon zest, mint stems (not the picked leaves), half the lemon juice and a pinch of salt. Bring to a simmer, then cover and cook for 12 mins until tender.

    3. Place the spring onions, pitta bread and most of the cheese in a bowl and stir to combine. Pack the cheesy onion and crouton mixture into the grilled courgette middles. Top with the reserved cheese and drizzle with olive oil. Grill for 8-10 mins until the cheese is golden and bubbling and the courgettes are tender when pierced.

    4. When the rice is cooked, remove the mint stems and stir through the chopped mint and butter. Serve alongside the cheesy stuffed courgettes.

  5. Friday: Chicken, pepper and pitta traybake

    Friday: Chicken, pepper and pitta traybake

    1kg chicken thighs
    600g mixed peppers, deseeded and cut into thick strips
    1 lemon, cut into wedges
    3 tsp dried oregano
    3 tbsp olive oil
    ½ cucumber
    400g yogurt
    1 garlic clove, crushed
    100g feta, cut into cubes
    5 pitta breads, cut into triangles

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken thighs, peppers and lemon wedges in a large roasting tin. Sprinkle over 2 tsp oregano, 2 tbsp olive oil and season. Mix everything together and roast for 35 mins.

    2. Meanwhile, grate the cucumber and tip into a sieve. Squeeze out the excess water, then transfer to a bowl. Stir in ½ tsp oregano, the yogurt and ¼ of the crushed garlic. Stir well and chill until ready to serve.

    3. Whisk 1 tbsp oil, ½ tsp oregano and the remaining crushed garlic in a large bowl and season. Add the pitta pieces and toss to coat in the oil.

    4. After 35 mins of cooking, scatter the feta over the chicken traybake. Cook for 10 mins until the chicken is cooked through and the feta is golden. Spread the pitta pieces on a separate baking tray and bake for 5-10 mins until crisp. Scatter over the traybake and serve with the tzatziki.

  6. Shopping list

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

    Shopping list

    2 Tesco loose lemons
    30g pack Tesco fresh mint
    2.5kg bag Tesco white potatoes
    1kg bag Tesco brown onions
    1 Tesco garlic bulb
    1 Tesco broccoli
    600g pack Nightingale Farms mixed peppers
    350g pack Tesco courgettes
    6-pack Tesco salad tomatoes
    1 Tesco cucumber
    100g bunch Tesco spring onions
    125g pack Tesco ginger
    1kg pack Tesco chicken thighs
    454g pack 8 Tesco pork sausages
    6-pack Tesco medium free-range eggs
    2pts Tesco semi-skimmed milk
    500g pot Creamfields low-fat natural yogurt
    200g pack Creamfields feta 
    400g pack Creamfields mature cheddar
    6-pack Tesco wholemeal pitta breads
    4-pack Tesco large seeded burger buns
    500g bag Tesco plain flour
    14g jar Tesco dried oregano
    150ml bottle Tesco Worcester sauce
    2 x 400g tins Tesco chickpeas
    1kg bag Grower’s Harvest long-grain rice
    900g bag Tesco frozen crunchy veg medley

    From the storecupboard
    Butter, chicken 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.