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5 easy family dinners for £25 – June week 3

From turkey burgers to a quick spaghetti, enjoy five delicious healthy 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.


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  1. Monday: Sardine and tomato spaghetti

    1 tbsp olive oil
    1 red onion, finely diced
    2 garlic cloves, sliced
    1 red chilli, deseeded and finely diced
    2 tbsp white wine vinegar
    2 x 250g packs cherry tomatoes
    350g wholewheat spaghetti
    100g pitted green olives
    2 x 120g tins sardines in tomato sauce, skin and any large bones removed
    10g fresh flat-leaf parsley, finely chopped

    1. Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until softened and lightly golden. Stir in the garlic and chilli and fry for 2 mins. Add the vinegar, tomatoes and 200ml water and cook for 8-10 mins until the tomatoes start to break down, pressing them with the back of a spoon to release their juices.

    2. Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 mins until al dente. Drain, reserving a cup of the cooking water.

    3. Stir the olives and sardines into the tomatoes, flaking the fish into big chunks with a spoon. Reduce the heat to low and tip in the cooked spaghetti with a splash of the reserved pasta water; toss everything together so the sauce coats the pasta. Add a little more water if you need to. Serve sprinkled with the parsley and some black pepper.

    Monday: Sardine and tomato spaghetti
  2. Tuesday: Pea and potato frittata

    3 tbsp olive oil
    1 red onion, sliced
    567g tin new potatoes in water, drained and cut into 5mm thick slices
    200g frozen peas
    6 large eggs
    75g reduced fat salad cheese, crumbled
    ½ tbsp white wine vinegar
    1 round lettuce, leaves separated and torn into bite-sized pieces
    ½ cucumber, halved lengthways and sliced

    1. Heat 1 tbsp oil in a medium ovenproof frying pan about 20cm wide. Fry the onion over a medium-high heat for 8 mins until soft and lightly golden. Heat the grill to high.

    2. Add the potato to the pan, stir in the peas and cook for 2-3 mins, stirring frequently, until the peas are bright green and defrosted.

    3. Beat the eggs in a jug. Pour into the pan to cover the vegetables, swirling to coat the base of the pan. Once the base has set (about 3 mins), sprinkle over the crumbled cheese and transfer to the grill. Grill for 4-5 mins until set and there’s no visible runny egg but still a little wobble in the middle.

    4. Meanwhile, whisk the vinegar with 2 tbsp oil in a large bowl. Toss in the lettuce and cucumber and mix everything to coat. Serve alongside wedges of the frittata.

    Tuesday: Pea and potato frittata
  3. Wednesday: Spicy chicken and couscous salad

    3 tbsp harissa paste
    525g chicken breast portions
    150g wholewheat couscous
    200g frozen peas
    1 lemon, juiced
    ½ cucumber, diced
    15g fresh mint, leaves picked and finely chopped
    10g fresh flat-leaf parsley, finely chopped
    60g pitted green olives, sliced (optional)
    1 red onion, finely diced
    50g reduced-fat salad cheese, crumbled

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the harissa and chicken in a bowl, and season. Toss well to coat the chicken. Transfer to a baking tray, spooning any leftover harissa over from the bowl, and roast for 15-20 mins until golden, sticky and cooked through.

    2. Meanwhile, put the couscous in a heatproof bowl. Pour over 400ml boiling water, cover, and leave to absorb for 10 mins until fluffy. Cook the peas in a pan of boiling water for 3 mins until tender. Drain.

    3. Fluff the couscous with a fork to separate the grains, then stir in the lemon juice. Add the drained peas, the cucumber, herbs, olives and onion, and toss everything together well. Thickly slice the chicken breasts and pile on top of the couscous. Crumble over the cheese and top with the remaining herbs.

    Wednesday: Spicy chicken and couscous salad
  4. Thursday: Baked potatoes with tomato butter beans

    2 tbsp olive oil
    1 red onion, finely chopped
    2 garlic cloves, crushed
    400g tin plum tomatoes
    1 tbsp white wine vinegar
    4 jacket potatoes
    400g tin butter beans, rinsed and drained
    200g baby spinach
    50g reduced fat salad cheese, crumbed
    10g fresh flat-leaf parsley, finely chopped

    1. Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for 8 mins until soft. Stir in the garlic, fry for 1 min then add the tomatoes, breaking them up with a spoon. Simmer for 10-15 mins over a medium-low heat until thickened. Season with the vinegar.

    2. Meanwhile pierce the jacket potatoes all over with a knife and put onto a plate in the microwave. Cook for 10-15 mins on high until the potatoes are soft when pressed, turning over halfway through cooking. Heat the grill to high.

    3. Put the potatoes on a baking tray and brush with 1 tbsp oil. Grill for 3-4 mins on each side until the skins are golden and crisp.  Stir the butterbeans and spinach into the tomato sauce and cook for another 5 mins until the spinach has wilted, adding a splash of water if it’s very dry.

    4. Split the potatoes and spoon over the butterbeans. Crumble over the salad cheese and scatter with parsley to serve.

    TIP If you don’t have a microwave, cut the potatoes in half lengthways, rub with the oil and wrap each half in foil. Bake, flat-side up, at gas 6, 200°C, fan 180°C for 30 mins. Remove the foil and cook, skin-side up, for another 5 mins to crisp the skin.

    Thursday: Baked potatoes with tomato butter beans
  5. Friday: Harissa turkey burgers

    1kg sweet potatoes, scrubbed and cut into fries
    1½ tbsp vegetable oil
    2 red onions, finely diced
    2 garlic cloves, crushed
    50g wholewheat couscous
    500g pack 7% fat turkey mince
    2 tbsp harissa paste
    227g tin pineapple slices in natural juice
    15g fresh mint, leaves chopped
    1 red chilli, deseeded and finely diced
    1 lime, juiced
    50g baby spinach 

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Divide the sweet potato fries between 2 baking trays. Toss with ½ tbsp oil and spread out the fries. Bake for 25-30 mins, turning halfway, until crisp.

    2. Meanwhile, heat ½ tbsp oil in a nonstick frying pan over a medium heat and fry three-quarters of the onion for 8 mins. Add the garlic and fry for 1 min. Tip into a bowl and leave to cool a little.

    3. Put the couscous in a heatproof bowl and add 100ml boiling water. Cover with a plate and set aside for 6-8 mins until all the water has been absorbed. Fluff up with a fork.

    4. Put the mince, couscous, softened onion and harissa in a large bowl. Mix well with clean hands, then form into 4 patties. Heat ½ tbsp oil in the frying pan and fry the patties over a medium heat for 5 mins each side until cooked through and golden.

    5. Drain the pineapple, reserving 1 tbsp juice. Chop and mix with the mint, chilli, remaining onion, reserved juice and lime juice. Serve with the burgers, fries and spinach.

    Friday: Harissa turkey burgers
  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
    1 Tesco lime
    30g pack Tesco fresh mint
    30g pack Tesco fresh flat-leaf parsley
    1 Tesco garlic bulb
    60g pack Tesco red chillies
    1 Nightingale Farms round lettuce
    2 x 250g packs Nightingale Farms cherry tomatoes
    1 Tesco whole cucumber
    250g pack Tesco baby spinach
    1kg pack Redmere Farms red onions
    4-pack Tesco baking potatoes
    1kg pack Redmere Farms sweet potatoes
    500g pack Tesco 7% fat turkey thigh mince
    650g pack Tesco chicken breast portions
    200g pack Tesco reduced fat salad cheese
    6-pack Tesco large free-range eggs
    400g tin Tesco butter beans
    400g tin Grower's Harvest plum tomatoes
    567g tin Tesco new potatoes
    227g tin Tesco pineapple slices in natural juice
    2 x 120g tins Tesco sardines in tomato sauce
    90g jar Tesco harissa paste
    340g jar Tesco reduced salt pitted green olives
    350ml bottle Tesco white wine vinegar
    500g pack Tesco wholewheat couscous
    500g pack Tesco wholewheat spaghetti
    900g Grower's Harvest frozen garden peas

    From your storecupboard
    Olive oil, vegetable oil