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5 easy family dinners for £25 – September week 1

From a cheesy quesadillas to a tomato fish stew, enjoy five 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.

  1. Monday: Speedy mushroom spaghetti

    Monday: Speedy mushroom spaghetti

    1 tbsp olive oil
    380g mushrooms, sliced
    350g spaghetti
    2 garlic cloves, crushed
    125g baby spinach
    ½ lemon, zested and juiced
    100g grated lighter mature cheese

    1. Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

    2. Cook the spaghetti in a large pan of boiling salted water for 9-10 mins until al dente. Drain, keeping a cupful of the water.

    3. Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

  2. Tuesday: Lemon grilled chicken with herby rice salad

    Tuesday: Lemon grilled chicken with herby rice salad

    600g chicken thigh fillets
    2 lemons, zested and juiced
    2 garlic cloves, crushed
    1½ tbsp olive oil
    2 packs boil in the bag brown rice
    400g courgettes, sliced
    15g fresh mint, leaves picked and chopped
    15g fresh coriander, roughly chopped
    ½ cucumber, diced
    125g cherry tomatoes, halved
    2 spring onions, finely sliced

    1. Heat the oven to gas 8, 220°C, fan 200°C. Put the chicken thighs in between two sheets of baking paper and bash with a rolling pin until 1cm thick. Whisk the juice and zest from 1 lemon, the garlic and ½ tbsp oil in a non-metallic bowl and toss in the chicken with some seasoning. Leave to marinate while you cook the courgette and rice.

    2. Cut the courgettes into fries and tip onto a shallow baking tray. Drizzle over ½ tbsp oil, season and toss well to coat the veg. Roast for 20-25 mins until golden and tender.

    3. Lower the bags of rice into a large pan of boiling salted water, and simmer for 15-17 mins until tender. Drain, cut open the bags into a sieve and rinse well with cold water to cool. Leave to drain.

    4. Heat a griddle pan over a high heat until hot. Add the chicken thighs to the pan, leaving any remaining marinade in the bowl. Grill the chicken for 5-6 mins on each side until golden, lightly charred and cooked through.

    5. Whisk the remaining 1 tbsp oil, lemon juice and zest in a large bowl and toss in the drained and cooled rice. Fold in the mint, coriander, cucumber, tomatoes and spring onions, and serve alongside the griddled chicken and courgette fries.

  3. Wednesday: Roasted veg and lentil salad bowl

    Wednesday: Roasted veg and lentil salad bowl

    1 cauliflower
    2½ tbsp olive oil
    400g sweet potatoes
    2 x 390g tins green lentils, rinsed and drained
    50g kale
    200g low-fat Greek-style yogurt
    15g fresh mint, leaves picked and chopped
    ½ garlic clove, crushed
    ½ cucumber, coarsely grated
    ½ lemon, zested and juiced
    2 spring onions, sliced

    1. Heat the oven to gas 8, 220°C, fan 200°C. Remove and discard any bruised or damaged leaves from the cauliflower. Cut the larger leaves into bite-sized pieces and keep the smaller ones whole and tip into a bowl for later. Cut the cauliflower into florets and the stalk into 1cm cubes and toss on a baking tray with ½ tbsp oil and some seasoning. Roast at the top of the oven for 20-25 mins until crispy and charred, and the stalks are tender.

    2. Scrub the sweet potatoes and cut into wedges. Tip onto another baking tray with ½ tbsp oil. Season and toss well, then roast under the cauliflower for 20-25 mins until tender throughout and golden around the edges.

    3. Put the kale into the cauliflower leaves bowl, and drizzle over ½ tbsp oil with some seasoning. Toss the kale and leaves until completely coated in the oil. When the cauliflower florets are cooked, transfer to a bowl, and tip the cauliflower leaves and the kale on the tray. Roast for 5-10 mins until the kale is crisp and cauli leaves are tender.

    4. Whisk the yogurt, most of the mint, garlic, lemon zest and the cucumber, season with pepper.  Toss the lentils with pepper, 1 tbsp olive oil and lemon juice. Divide between 4 bowls, and top with the roasted cauliflower, sweet potato wedges, cauliflower leaves and crispy kale in piles on top. Add a spoon of the tzatziki, and scatter with the spring onions and remaining mint to serve.

  4. Thursday: Sweet potato and spinach quesadillas

    Thursday: Sweet potato and spinach quesadillas

    600g sweet potatoes, peeled and chopped
    15g fresh coriander, finely chopped and a few whole leaves to serve
    ½ lemon, zested and juiced
    125g baby spinach
    2 spring onions, finely sliced
    8 wholemeal tortilla wraps
    80g grated lighter cheese 
    250g bag sweet and crunchy salad
    2 tsp extra virgin olive oil

    1. Put the sweet potato chunks into a large pan of boiling salted water and cook for 10 mins until tender. Drain well, then tip back into the pan and mash with some seasoning, the chopped coriander, lemon zest and half of the juice.

    2. Pour a kettle of water over the spinach in a sieve in the sink to wilt it, leave to cool slightly, then squeeze any remaining liquid out and roughly chop. Stir the chopped spinach and spring onions into the sweet potato mash.

    3. Spoon the sweet potato filling over 4 tortillas, going all the way to the edges, smoothing it out with the back of a spoon. Scatter over the cheese, and top with the remaining 4 tortillas, pressing down firmly.

    4. Heat your largest frying pan over a medium-high heat and transfer one of the quesadillas to the pan. Dry fry for 2 mins until lightly golden and toasted, then flip and toast for another 2 mins on the other side until the cheese has melted and that side is golden too. Slide out the pan and cut into wedges. Repeat with the remaining quesadillas.

    5. Toss the salad with the olive oil and remaining lemon juice. Scatter the quesadillas with the coriander and serve with the salad.

  5. Friday: Mediterranean tomato fish stew

    Friday: Mediterranean tomato fish stew

    1½ tbsp olive oil
    1 onion, sliced
    2 garlic cloves, sliced
    600g cherry tomatoes
    15g fresh basil, leaves picked and roughly chopped, stems finely chopped
    2 packs boil in the bag brown rice
    4 white fish fillets, defrosted
    130g kale, to serve (optional)

    1. Heat 1 tbsp oil in a large ovenproof shallow casserole or frying pan. Add the onion and fry for 6-8 mins over a medium heat until softened, then stir in the garlic. Fry for another minute, then tip in the tomatoes, chopped basil stalks and 150ml water.

    2. Turn up the heat to medium-high and simmer for 8-10 mins until the cherry tomatoes start breaking down. Lightly mash with a potato masher or the back of a spoon to break the tomatoes down further, release their juices and turn saucy. Season.

    3. Meanwhile, lower the rice bags into a large pan of salted boiling water and cover. Simmer for 15-17 mins until the rice is tender. Lift the bags from the water and drain.

    4. Pat the fish fillets dry with kitchen paper and season all over. Add a splash more water to the tomatoes if you need to, to make them saucy, and stir in most of the basil. Nestle the fish fillets into the tomato sauce. Half cover with a lid or a baking sheet and simmer on a low heat for 5-8 mins until the fish is cooked through and flaky when pressed. Scatter over the remaining basil to serve. Cut the rice bags open and serve alongside the fish stew.

  6. Shopping list

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

    4-pack Suntrail Farms lemons
    30g pack Tesco fresh coriander
    30g pack Tesco fresh basil
    30g Tesco fresh mint
    1kg bag Redmere Farms sweet potatoes
    1 Tesco onion
    1 Tesco garlic bulb
    1 Tesco cauliflower
    180g bag Tesco curly kale
    380g pack Redmere Farms mushrooms
    2 Tesco courgettes
    250g bag Tesco baby spinach
    3 x 250g packs Nightingale Farms cherry tomatoes
    1 Tesco cucumber
    100g bunch Tesco spring onions
    250g pack Tesco sweet and crunchy salad
    600g pack Tesco chicken thigh fillets
    500g pot Creamfields low-fat Greek-style yogurt
    250g pack Creamfields lighter mature grated cheese
    8-pack H. W. Nevill’s wholemeal tortilla wraps
    2 x 390g tins Tesco green lentils
    4-pack Tesco boil in the bag brown rice
    500g pack Tesco spaghetti
    520g pack Bay Fishmongers frozen white fish fillets

    From the storecupboard
    Extra virgin olive oil, 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.