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! £5 Aldi meals to feed 4 people!
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!
If you would like to download a copy of the shopping list and recipes, download here
Hunters Chicken Dirty Rice Recipe
Ingredients:
Half the pack of bacon
150g tinned sweetcorn (drained)
150g tinned peas (drained)
BBQ Sauce
150g grated cheese
300g rice
1 chicken stock cube
1 litre water
Chicken breasts
Method:
- Rinse the rice under cold water until the water runs clear.
- In a large saucepan, bring 1 litre of water to the boil and dissolve the chicken stock cube in it.
- Add the rice to the boiling stock, reduce the heat to a simmer, and cook for 15-18 minutes until the rice is tender. Drain any excess liquid and set the rice aside.
- While the rice is cooking, chop the bacon into small pieces.
- In a large frying pan over medium heat, cook the bacon until it is crispy and golden.
-Remove the bacon and set aside
-Dice the chicken breasts and add to the frying pan, and heat and stir until cooked all the way through
- Add the drained sweetcorn and peas. Cook for 3-4 minutes until heated through.
- Add the cooked rice to the pan, stirring well to combine with the sweetcorn and peas.
- Pour a few tablespoons of BBQ sauce over the rice mixture and stir thoroughly to ensure everything is evenly coated.
- Return the crispy bacon to the pan and mix it into the rice.
- Sprinkle the grated cheese over the top and cover until melted.
- Serve the BBQ Hunter's Chicken Dirty Rice hot, garnished with extra drizzle of BBQ sauce if desired.
Mediterranean Sausage Pie & Mash
Ingredients:
8 low fat sausages
1 pack pre-packed Mediterranean vegetables (approximately 400g)
1 chicken or vegetable stock cube
1 pack ready-rolled puff pastry (cut into squares)
Optional from your cupboard, gravy granules
To serve; make some mash with the potatoes
Method:
- Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- Cook the sausages according to the package instructions, then slice them into bite-sized pieces.
- In a large frying pan, cook the Mediterranean vegetables over medium heat until they are tender and slightly caramelised, about 10-12 minutes.
- Dissolve the stock cube in 200ml of boiling water.
- Add the sliced sausages to the pan with the vegetables and pour in the stock. Simmer for 5 minutes, allowing the flavours to meld and the mixture to thicken slightly. If using gravy granules, add a tablespoon here.
- Transfer the sausage and vegetable mixture to an oven proof dish.
- Lay the puff pastry squares on top of the mixture, slightly overlapping them to cover the filling completely.
- Brush the pastry lightly with milk or a beaten egg for a golden finish.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
Creamy Butter Beans and Bacon
Ingredients:
- 2 tins butter beans (400g each, drained and rinsed)
- Half the pack of bacon
- 1 chicken or vegetable stock cube
- 150g low fat cream cheese
- 200ml water
- Salt and pepper to taste
Optional if you have it: garlic clove or garlic granules
Method:
- Chop the bacon into small pieces.
- In a large frying pan, cook the bacon over medium heat until it is crispy and golden. Remove the bacon and set aside, leaving some of the bacon fat in the pan
- If using, add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the drained and rinsed butter beans to the pan.
- Dissolve the stock cube in 200ml of boiling water and pour it into the pan.
- Simmer for 5 minutes to allow the flavours to meld and the mixture to thicken slightly.
- Stir in the low fat cream cheese until it is fully melted and the mixture is creamy and well combined.
- Return the crispy bacon to the pan and stir well.
- Season with salt and pepper to taste.
- Serve the creamy butter beans and bacon hot, either on their own or with a side of rice and the garlic and herb naans.
Bolognese Tacos and Wedges
Ingredients:
- 250g reduced fat minced beef
- 200ml passata
- 150g cheese(grated)
- 8 mini wraps
- 4 large potatoes
- Salt and pepper to taste
- 1 teaspoon dried oregano (optional)
- 1 teaspoon dried basil (optional)
- 1 clove garlic, minced (optional)
Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6. Wash and cut the potatoes into wedges, leaving the skin on for extra crispiness.
Toss the wedges in olive oil, salt, and pepper, and spread them out on a baking tray.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy. Alternatively add them to an air fryer for 20 mins
While the wedges are baking, heat a large frying pan over medium-high heat.
Add the minced beef and cook, breaking it up with a wooden spoon, until browned all over.
If using, add the minced garlic and cook for another minute until fragrant.
Pour the passata into the pan with the beef. Stir well to combine, then season with salt, pepper, oregano, and basil if using.
Reduce the heat and let the mixture simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
Heat a frying pan and add one wrap at a time. Add a spoonful of Bolognese in the middle with some cheese.
Fold over then allow to cook for a few minutes, then flip.
Bolognese tacos hot with a side of crispy potato wedges and salad.
Garlic Cheese Pasta Recipe
Ingredients:
- Mini Cheese Roulé with Garlic & Herb
- 300g penne pasta
- 100g fresh spinach
- 200g plum tomatoes (halved)
- 1 vegetable stock cube
- 2 tablespoons olive oil
- Salt and pepper to taste
Method:
-Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- In a large oven proof dish, place the mini cheese roulé with garlic and herb in the center. Arrange the halved plum tomatoes around the cheese.
-Drizzle the olive oil over the tomatoes and cheese. Season with salt and pepper.
-Place the dish in the preheated oven and bake for 25-30 minutes, until the tomatoes are softened and the cheese is melted and slightly golden.
-While the cheese and tomatoes are baking, cook the penne pasta according to the package instructions. Dissolve the vegetable stock cube in a small amount of the pasta cooking water (about 100ml).
-Drain the pasta, reserving some of the pasta water, and set aside.
-Remove the dish from the oven. Add the fresh spinach to the dish and stir everything together, mixing the melted cheese, tomatoes, and spinach.
-Add the cooked penne pasta to the dish, pouring in the reserved pasta water with dissolved stock to create a creamy sauce. Mix everything well to ensure the pasta is coated with the garlic cheese mixture.
Return the dish to the oven for an additional 5-10 minutes to allow the flavours to meld and the pasta to absorb the sauce.
Serve the garlic cheese pasta bake hot, garnished with extra black pepper if desired.
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