If you're looking for a budget-friendly meal plan, cheap dinner ideas, or
to feed 4 People for £25, this is the post for you!
In a world where the cost of living seems to be constantly on the rise,
finding ways to put wholesome and satisfying meals on the table without
breaking the bank has become a culinary challenge many face.
Whether you're a savvy student, a budget-conscious family, or just someone
looking to trim down on grocery expenses, the quest for economical yet
delectable meals is a universal one.
If you would like to download a copy of the shopping list and recipes,
download here
Is it possible to feed 4 people, 5 dinners on just a £25 budget? In this post,
I am going to show you 5 dinner ideas that cost under £25 for all of the
ingredients from Aldi.
If you haven't already seen my other plans like this, get them here:
If you would like to download a copy of the shopping list and
recipes, download here
I have also put together a full shopping list of the ingredients for
you! Yes, you read that right – five hearty and diverse dinners
that won't dent your budget.
If you would like to download a copy of the shopping list and
recipes, download here
Looking for some more meal inspiration? Check out my recipe books!
View my video about this meal plan here:
Sausage Gnocchi Bake
593 Calories per portion
If you would like to download a copy of the shopping list and
recipes, download here
Ingredients:
- 2 x 500g packs gnocchi
- 500g passata
- 8 sausages
- 1 pack mozzarella, grated
- 1 onion, finely chopped
- 1 teaspoon smoked paprika
Instructions:
1. Preheat the oven to 200°C (180°C fan).
2. Cook the gnocchi according to package instructions. Drain and set aside.
3. In a pan, chop the sausages into small slices and cook the sausages until
browned. Remove from the pan.
4. In the same pan, sauté the chopped onion until softened.
5. Add the passata and smoked paprika to the pan, stirring well. Simmer for 5
minutes.
6. Mix the cooked gnocchi and sliced sausages with the passata mixture.
7. Transfer the mixture to a baking dish and sprinkle the grated mozzarella on
top.
8. Bake in the preheated oven for 20-25 minutes or until the cheese is golden
and bubbly.
Shredded Chicken & Bean Quesadillas
598 Calories (2 quesadillas and chips)
If you would like to download a copy of the shopping list and
recipes, download here
Ingredients:
- 8 Mini wraps
- 1.5 chicken breasts
- 400g mixed beans
- half a ball of mozzarella, grated
- Potatoes for air fryer chips
-1 carton passata
- 1 teaspoon smoked paprika
Instructions:
1. Add chicken, passata and drained tin of beans to your slow cooker and
season with 1 teaspoon smoked paprika. Cook on low for 4 hours or high for 2
hours.
2. Once cooked, shred the chicken and add back to the sauce.
Air Fryer Chips:
1. Wash and cut potatoes into chip-sized pieces.
2. Toss the potato pieces in a bowl with a drizzle of oil and a sprinkle of
smoked paprika.
3. Preheat your air fryer to 200°C.
4. Place the seasoned potato pieces in the air fryer basket, ensuring they
are in a single layer.
5. Cook in the air fryer for 15-20 minutes or until the chips are golden and
crispy.
To Cook Quesadillas:
1. Heat a non-stick pan over medium heat.
2. Dip the wrap into the sauce then cook for 2 mins on one side. Flip over
once cooked.
3. Add the filling with some mozzarella in each, then fold over, flip over
again to cook on both sides.
4. Cook each quesadilla for 2-3 minutes on each side or until the cheese is
melted and the wraps are golden.
5. Repeat until all quesadillas are cooked.
Chicken & Vegetable Pot Pie & Mashed Potato
570 calories per portion
If you would like to download a copy of the shopping list and
recipes, download here
Ingredients:
- 1.5 chicken breasts diced
- Bag of soup mix vegetables
- 200g light cream cheese
- 250g potatoes, peeled and chopped
- 250ml stock (from store cupboard)
Instructions:
1. Preheat the oven to 200°C (180°C fan).
2. In a pot, cook the diced chicken until browned. Add the soup mix and
continue cooking until vegetables are tender.
3. Stir in the cream cheese and stock until it's melted and the mixture is
well combined. Remove from heat.
4. In a separate pot, boil the chopped potatoes until they are soft enough to
mash.
5. Mash the potatoes and season to taste with salt and pepper.
6. Pour the chicken and vegetable mixture into an oven-proof dish, then top
with the pasty sheet.
7. Make a few small slits on top to allow steam to escape.
8. Bake in the preheated oven for 25-30 minutes or until the pastry is golden
brown and cooked through.
9. Serve your delicious chicken and vegetable pot pie with mashed potatoes and
enjoy!
Sticky Honey & Soy Noodles
470 calories per portion
If you would like to download a copy of the shopping list and
recipes, download here
Ingredients:
- 300g dried noodles
- 400g stir-fry vegetables
- 3 tablespoons honey
- 4 tablespoons soy sauce
- 1 onion, thinly sliced
Instructions:
1. Cook the noodles according to the package instructions. Drain and set
aside.
2. In a wok or large pan, heat some oil over medium-high heat.
3. Add the thinly sliced onion to the pan and stir-fry until softened.
4. Add the stir fry vegetables to the pan and continue to stir-fry until
they are tender-crisp.
5. In a small bowl, mix together the honey and soy sauce.
6. Pour the honey and soy sauce mixture over the vegetables in the pan,
stirring well to coat.
7. Add the cooked noodles to the pan, tossing them with the vegetables and
sauce until everything is well combined and heated through.
Tuna Spaghetti Bake
570 calories per portion
If you would like to download a copy of the shopping list and
recipes, download here
Ingredients:
- 2 tins of tuna
- 400g spaghetti
- 1 tin chopped tomatoes
- 1 onion, finely chopped
- Garlic bread (quantity as desired)
- 1 teaspoon smoked paprika
-Half a ball of Mozerella
Optional- 1 teaspoon garlic powder
Instructions:
1. Preheat the oven to 200°C (180°C fan).
2. Cook the spaghetti according to package instructions. Drain and set aside.
3. In a pan, sauté the finely chopped onion and, if using, add the garlic
powder.
4. Add the chopped tomatoes and smoked paprika to the pan, stirring well.
Simmer for 5-7 minutes.
5. Drain the tuna and flake it into the tomato mixture. Stir to combine.
6. Mix the cooked spaghetti with the tuna and tomato sauce.
7. Transfer the mixture to a baking dish.
8. Arrange slices of garlic bread on top of the spaghetti mixture.
9. Bake in the preheated oven for 20-25 minutes or until the top is golden and
bubbly.
10. Serve your tasty tuna spaghetti bake with a side of garlic bread and
enjoy!
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