5 kids' lunches for £15: Week 5

Cheat's tortilla lasagne

1 tsp vegetable oil
250g pack 5% fat beef mince
1 red onion, finely chopped
1 carrot, peeled and finely chopped
3 garlic cloves, finely chopped
½ 400g tin tinned chopped tomatoes
½ a 340g Tesco white lasagne sauce
2 wholemeal tortilla wraps
30g grated lighter mature Cheddar
1 vine tomato, roughly chopped

1. Preheat the grill to high. Heat the oil in a large frying pan over a high heat. Add the mince, onion, carrot and garlic and fry for 5 mins until the mince is cooked through and the veg is beginning to soften. Add the chopped tomatoes and bring to the boil. 

2. Meanwhile, tip the white sauce mix into a small saucepan, add the milk and heat over a medium heat, whisking continuously for 2-3 mins until thickened. 

3. Spoon half the mince into a small circular dish and top with 1 tortilla, followed by half the white sauce, the remaining mince, the second tortilla and the remaining white sauce. Finish with a sprinkle of cheese. Place directly under the grill for 5 mins or until golden and serve with the tomato on the side.

Sweetcorn, pepper and chorizo frittata

1 tsp vegetable oil
½ onion, finely chopped
½ red pepper, finely chopped
20g spicy chorizo slices, roughly chopped
150g tinned sweetcorn, drained
4 eggs, lightly beaten
20g grated lighter mature Cheddar
¼ iceberg lettuce, finely shredded
6 cherry tomatoes
¼ cucumber, sliced
15g fresh coriander, roughly chopped

1. Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion, pepper and chorizo and fry for 5 mins until the onion has softened. 

2. Whisk the sweetcorn into the eggs. Pour the eggs into the frying pan and cook for 3-4 mins until almost set. Top with the cheese and place in the oven. Cook for 3-5 mins until the egg has set and the frittata is golden and bubbling. Top with the coriander. 

3. Slide onto a plate, cut into wedges and serve with the bread (if using), lettuce, cherry tomatoes and cucumber.

Cheeseburgers with sweet potato fries

1 sweet potato, cut into 1cm thick wedges
1 tsp vegetable oil
250g 5% fat beef mince
2 garlic cloves, finely crushed
½ onion, finely chopped
25g lighter mature Cheddar, grated
2 wholemeal baps, sliced in half
¼ iceberg lettuce, finely shredded
1 loose vine tomato, sliced

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sweet potato in the oil on a large baking tray and roast for 20 mins. 

2. Meanwhile, mix the mince, garlic and onion together until well combined. Shape into 2 beef patties, roughly 1cm thick, and place on a baking tray. 

3. Preheat the grill to high. Cook the burgers under the grill for 5 mins on each side. Top with the Cheddar and grill for 1-2 mins until melted. 

4. Fill the baps with the mayonnaise, lettuce, beef patties and tomato. Serve with the sweet potato wedges and any extra lettuce and tomato on the side.