5 kids' lunches for £15: Week 3

Monday: Loaded taco bowl

½ tbsp olive oil
1 garlic clove, finely chopped
½ onion, finely chopped
200g 2% fat turkey breast mince
½ tsp paprika
250g pouch microwave wholegrain rice
100g black beans from a 400g tin, drained and rinsed
60g sweetcorn from a 325g tin, drained
½ medium avocado, thinly sliced
½ lime, cut into 4 wedges
5g fresh flat-leaf parsley, finely chopped

1. Heat the oil in a frying pan over a medium heat and cook the onion for 5 mins. Add the garlic and cook for 1 min, then stir in the mince and paprika and cook for 5 mins, breaking the mince up as you stir. 
2. Meanwhile, heat the rice to pack instructions. 
3. Divide the rice between 2 bowls, then spoon in the turkey mince, black beans, sweetcorn and avocado. Serve with lime wedges and a scattering of parsley to garnish. 

Tips:

You can make this with meat or veggie mince, if you like.

The bowl ingredients can be substituted to your favourites or whatever you have in your fridge – jalapenos, shredded lettuce, cubed beetroot, chopped tomatoes and try topping with sour cream or grated cheese.

Wednesday: Creamy confetti pasta salad

150g farfalle pasta
100g fine beans
½ red pepper, finely chopped (about 100g)
130g black beans from a 400g tin, drained and rinsed
100g sweetcorn from a 325g tin, drained
50g pitted black olives, finely sliced
75g 50% less fat soft cheese
½ lemon, zested and juiced
5g fresh flat-leaf parsley, leaves picked and roughly chopped

1. Bring a medium saucepan of water to the boil and add the pasta. Return to the boil and cook for 10-12 mins. 
2. Meanwhile steam the fine beans for 5 mins. Allow to cool slightly before finely chopping. 
3. In a bowl combine the chopped fine beans, red pepper, black beans, sweetcorn and olives. 
4. Drain the pasta, reserving 50ml of cooking water. Stir the soft cheese, lemon juice, two-thirds of the parsley and the reserved pasta water through the pasta, then toss through the prepared vegetables. 
5. Divide between 2 plates and serve scatted with parsley, lemon zest and black pepper.

Tip: Cover and store in the fridge for up to 5 days.

Thursday: Rainbow jar salad

100g fine beans
110g sachet roasted vegetable couscous
½ red pepper, finely diced
1 carrot, coarsely grated
¼ iceberg lettuce, finely shredded
100g sweetcorn from a 325g tin, drained
100g cherry tomatoes, finely chopped
1/3 cucumber, finely diced
50g pitted black olives, finely sliced
50g 50% less fat soft cheese
1 tsp lemon juice
1 tbsp finely chopped fresh flat-leaf parsley leaves

1. Steam the fine beans for 5 mins. Cool slightly before finely chopping. 
2. Empty the couscous pack into a medium bowl and pour over 170ml boiling water, stir well and leave to stand for 5 mins. Fluff with a fork to separate. 
3. Divide the couscous between 2 large jars or pint glasses and press down with the back of a spoon. Layer up each glass with beans, red pepper, carrot, lettuce, sweetcorn, tomatoes, cucumber and black olives. 
4. To make a dressing, combine the soft cheese, lemon juice, parsley and 2 tsp cold water. Stir to combine and serve with the rainbow salads and the bread rolls. 

Friday: Hidden veg turkey burgers

1 garlic clove, finely chopped
¼ onion, finely chopped
60g courgette, finely grated
300g 2% turkey breast mince
2 wholemeal batch rolls
2 tbsp mayonnaise (optional)
1/3 iceberg lettuce, leaves torn
100g carrot, peeled and sliced into 1cm-thick ‘fries’
1/3 cucumber, sliced into 1cm-thick ‘fries’

1. Heat the oven to gas 6, 180°C, fan 160°C. Combine the garlic, onion, grated courgette and turkey mince together in a large bowl and season with black pepper. Shape the mixture into 2 burgers, about 3cm thick. Place on a baking tray in the oven for 15-20 mins until golden and cooked through. 
2. Meanwhile heat a nonstick frying pan over a medium heat. Cut the bread rolls in half and place cut-side down in the pan for 1-2 mins until golden and toasted. 
3. Spread the base of each bun with a little mayonnaise, if using, top with some torn lettuce and then the burgers. Serve with carrot and cucumber ‘fries.’ 

Freezable: The cooked or uncooked turkey patties are freezable. Place in an airtight container and freeze for up to 3 months.