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5 kids' lunches for £15: Week 4

From quick chicken burgers to cheesy mushroom pasta; try five easy kids' lunches all for less than £15*. We've done the hard work for you and prepared a shopping list 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: Cheese and mushroom pancakes

    Monday: Cheese and mushroom pancakes

    50g plain flour
    3 eggs
    150ml skimmed milk
    3 tsp vegetable oil
    150g sliced mushrooms
    30g grated lighter mature Cheddar
    handful wild rocket

    1. Whisk the flour, 1 egg and milk together until smooth.

    2. Heat 1 tsp oil in a frying pan over a medium heat. Crack the eggs on one side and add the mushrooms on the other and fry for 3-4 mins, stirring the mushrooms occasionally, until both are cooked.

    3. Meanwhile, add a drizzle of the remaining oil to a separate large nonstick frying pan and pour in half the pancake mixture. Swirl the pan to evenly coat and cook for 2 mins until the batter has set, then flip and cook for a further 2 mins. Transfer to a plate and repeat with the remaining batter.

    4. Fill the pancakes with the grated cheese and mushrooms and top with the egg. Serve with the rocket on the side.

  2. Tuesday: Veggie egg fried rice

    Tuesday: Veggie egg fried rice

    2 tsp vegetable oil
    2 eggs, lightly beaten
    ½ red onion, finely chopped
    ½ carrot, finely chopped
    1 celery stick, finely chopped
    50g sliced mushrooms
    250g pack microwave long-grain rice
    2 tbsp reduced-salt soy sauce

    1. Heat 1 tsp oil in a frying pan over a medium heat. Add the egg, allow to settle for 1 min until almost set, then stir to break up and tip onto a plate.

    2. Add the remaining oil to the pan, add the vegetables and fry for 4-5 mins until softened.

    3. Add the rice, soy sauce and 50ml water to the pan and cook for a further 3 mins until piping hot. Stir through the egg and serve immediately.

  3. Wednesday: Cheesy mushroom pasta

    Wednesday: Cheesy mushroom pasta

    100g spaghetti
    10g buttery spread
    10g plain flour
    250ml skimmed milk
    50g lighter mature Cheddar, grated
    1 tsp vegetable oil
    100g sliced mushrooms
    ½ Little Gem lettuce, finely sliced

    1. Cook the spaghetti according to packet instructions. Drain and return to the pan.

    2. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and cook for 1 min until it resembles a sandy consistency. Gradually whisk in the milk and cook for 5 mins, stirring occasionally, until thickened. Remove from the heat and stir through the Cheddar. Season with black pepper.

    3. Heat the oil in a frying pan over a high heat, add the mushrooms and fry for 3 mins until golden.

    4. Add the cheese sauce and mushrooms to the pasta, stir to coat, then divide between 2 plates. Serve with the lettuce.

  4. Thursday: Quick chicken burgers

    Thursday: Quick chicken burgers

    2 chicken breast fillets
    1 tsp vegetable oil
    2 ciabatta rolls, sliced in half
    2 tbsp light mayonnaise
    1 little gem lettuce, finely shredded
    1 vine tomato, thinly sliced
    ½ red onion, thinly sliced

    1. Preheat the grill to high. Place the chicken between 2 double layered sheets of clingfilm and bash with a rolling pin to flatten to roughly 1cm thick. Put the chicken on a baking tray, drizzle with the oil, season generously with black pepper and place directly under the grill for 6-8 mins until lightly charred and cooked through.

    2. Spread the mayonnaise over the ciabatta and layer up with the lettuce, chicken, tomato and red onion. Serve with any remaining salad on the side.

  5. Friday: Carrot and tomato soup with toast dippers

    Friday: Carrot and tomato soup with toast dippers

    1 red onion, roughly chopped
    1½ carrots, roughly chopped
    1 stick celery, roughly chopped
    400g tin chopped tomatoes
    1 low-salt vegetable stock cube, made up to 500ml
    1 ciabatta roll, toasted and cut into strips
    handful wild rocket

    1. Add the onion, carrot, celery, tinned tomatoes and stock to a saucepan, bring to the boil and simmer for 15 mins until the vegetables have softened. Blend with a stick blender until smooth.

    2. Divide the soup between 2 bowls, top with rocket and serve with the ciabatta toast dippers.

  6. Shopping list

    2 Tesco red onions
    2 Tesco carrots
    1 bunch Nightingale Farms celery
    1 pack Tesco wild rocket
    1 pack Little Gem lettuce
    1 Tesco salad tomato
    1 pack Tesco mushrooms
    1 pack Tesco British chicken breast fillets
    1 tub Tesco buttery spread
    1 pint Tesco skimmed milk
    1 pack Creamfields lighter mature Cheddar
    1 carton Tesco medium free range eggs
    1 400g tin Tesco chopped tomatoes
    1 jar Tesco light mayonnaise
    1 pack Tesco ciabatta rolls
    500g pack Tesco spaghetti
    250g pack Tesco microwave long-grain rice
    1 bottle Tesco reduced-salt soy sauce

    From the storecupboard
    1 low-salt vegetable stock cube
    Vegetable oil
    Plain flour

    *Based on two children. 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.