TASTI. HEALTHI. .

Savvy

CREAMY MEATBALL & GREENS PASTA

Serves 4 freeze meatballs only

Takes 25 mins Cost per serve £1.90

450g Tesco Finest fresine pasta (or linguine)

200g fresh greens, thickly sliced, large stalks removed

150g frozen peas

1 tbsp olive oil

2 x packs Meat & Vegetable beef meatballs

1 large red onion, fnely sliced

2 garlic cloves, fnely sliced

150ml white wine

1 lemon, zested

2 tsp Dijon mustard

150ml whipping cream

40g Parmesan, fnely grated, plus extra to serve (optional)

1-2 tsp crushed chillies, to serve

1 Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water.

2 Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened.

3 Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat.

4 Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chillies and extra Parmesan, if you like.

Each serving contains of the reference intake. See page 97.

Meatball Frittata

Serves 4

Takes 15 mins

Cost per serve £1.51

1 tbsp olive oil

460g leftover pasta mixture

8 leftover meatballs, halved

6 large eggs, lightly whisked

50g reduced-fat mature cheese, fnely grated

2 tsp Dijon mustard

15g fresh parsley, leaves, picked and fnely chopped

100g cherry tomatoes, halved

40g reduced-fat salad cheese, crumbled

50g rocket, to serve

1 Preheat the grill to medium-high. Heat the oil in a 22cm ovenproof frying pan over a medium heat.

COOK’S TIP

To stretch this further, slice into 6-8, then stuff into rolls with mayo and lettuce for a simple lunch.

Add the pasta and halved meatballs and warm through for 2 mins.

2 Mix the eggs with the mature cheese, mustard and parsley; season well.

3 Pour over the pasta mixture, swirling and pressing down with the back of a fork to evenly submerge.

4 Scatter over the tomatoes and salad cheese. Cook for 4-5 mins until the egg has set, then transfer to the grill for 3-4 mins until cooked through and golden on top.

5 Set aside for 2 mins before loosening at the sides and inverting onto a board. Top with the rocket to serve.

Each serving contains of the reference intake. See page 97.

Tried it, liked it

Meal planning 5 £25

For Under

Five reader-approved recipes to see your family through the week

5 x DINNERS

4 x SERVINGS CHANGE IN YOUR POCKET +

Our tester this month is Richelle, a secondary school teacher who lives with her two children, aged 12 and 16. ‘My daughter is good at trying new things, but my son can often be quite fussy,’ says Richelle. ‘We usually have at least one extra person round for dinner, and this was a great way to try some different meals and save money with the rising cost of living. We’ll definitely be looking out for the next 5 for £25 recipe set: I intend to make a folder so I can share them with others too.’

Get Involved

Want to test one of our family dinner meal plans for four?

Email tesco.mag@ cedarcom.co.uk for your chance to take part.

Shopping List

30g pack fresh basil

30g pack fresh parsley

1 garlic bulb

1kg pack Redmere Farms onions

1 Savoy cabbage

350g pack Redmere Farms courgettes

250g pack Nightingale Farms cherry tomatoes

600g pack Nightingale Farms peppers

220g pack Redmere Farms green beans

2.5kg pack Perfectly Imperfect potatoes

300ml tub 50% less fat crème fraîche

50g pack grated pecorino

375g pack ready-rolled lighter puff pastry

240g pack smoked basa fillets

500g pack Meat & Veg beef mince

500g pack Woodside Farms cooking bacon

800g loaf H.W. Nevill’s sliced wholemeal bread

200g tube Grower’s Harvest tomato purée

17g jar herbes de Provence

325g tin Grower’s Harvest sweetcorn

2 x 395g tins taco mixed beans

400g bottle BBQ sauce

1kg pack Grower’s Harvest long-grain rice

+ FROM YOUR STORECUPBOARD

Vegetable oil, vegetable stock pots, olive oil

Mini Meatloaves With Bbq Beans

Serves 4 freeze meatloaves only

Takes 40 mins plus cooling

1 tsp olive oil, plus extra for greasing

1 onion, finely chopped

2 garlic cloves, crushed

3 tbsp tomato purée

100g sliced wholemeal bread, blitzed into breadcrumbs

500g pack Meat & Veg mince

2 tsp herbes de Provence

1kg potatoes, peeled and cut into large chunks

50ml 50% less fat crème fraîche

15g fresh parsley, finely chopped

2 x 395g tins taco mixed beans

4 tbsp BBQ sauce

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a frying pan over a low-medium heat and fry the onion for 5 mins to soften. Stir in the garlic and cook for 1 min, then tip into a large mixing bowl to cool for 10 mins.

2 Add the tomato purée, 75g breadcrumbs, the mince and dried herbs; mix well. Grease a 12-hole mufn tin with a little oil. Divide the mince mixture between them, rounding the tops, then sprinkle over the remaining breadcrumbs. Bake for 25-30 mins until cooked through.

3 Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then return to the pan. Add the crème fraîche and parsley, then mash until smooth.

4 Heat the beans with the BBQ sauce in a small pan until piping hot. Serve the mini meatloaves with the parsley mash and BBQ beans.

Each serving contains

Takes 35 mins

2 tsp vegetable oil

1 onion, fnely chopped

75g cooking bacon, rind removed, diced

450g potatoes, peeled and cut into 1cm cubes

½ vegetable or chicken stock pot, made up to 800ml

240g pack smoked basa fllets

325g tin sweetcorn, drained

100g Savoy cabbage, thick core discarded, leaves shredded

150ml reduced-fat crème fraîche

15g fresh parsley, leaves fnely chopped sliced wholemeal bread, to serve (optional) onion is softened and the bacon is cooked through.

2 Stir in the potatoes, then add the stock. Bring to the boil, then reduce the heat to medium and simmer for 5 mins. Add the basa fillets, reduce the heat to low and cook gently for 5 mins. Add the sweetcorn and cabbage and cook for 2-3 mins until the cabbage has just wilted and the fish is cooked through.

3 Remove from the heat, flake the fish into chunks, then stir through the crème fraîche and most of the parsley. Scatter with the remaining parsley; serve with bread, if you like.

BACON, POTATO & ONION BAKE

Serves 4 with 2 portions of leftovers

Takes 55 mins

1 tbsp olive oil

250g cooking bacon, rind removed, roughly diced

½ vegetable or chicken stock pot, made up to 1ltr

850g potatoes, peeled and thinly sliced

2 onions, thinly sliced

3 garlic cloves, sliced

2 tsp herbes de Provence

50g sliced wholemeal bread, blitzed into crumbs

400g Savoy cabbage, shredded

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tsp oil in a frying pan over a medium-high heat and fry the bacon for 5 mins until starting to crisp.

2 Meanwhile, bring the stock to the boil in a large saucepan. Add the potatoes, onions and garlic, pushing them down to submerge. Return to the boil, then simmer for 5 mins. Drain the vegetables, reserving the stock.

3 Layer the potatoes and onions in a large shallow baking dish (about 2.5ltr), scattering over the bacon, 1 tsp herbs and a little black pepper as you go. Pour over 300ml of the reserved stock.

4 Mix the breadcrumbs with the remaining herbs and oil and scatter over the top. Cover loosely with foil and bake for 40 mins, removing the foil halfway.

5 Just before the potato bake is ready, steam or boil the cabbage for 3-5 mins until tender; serve alongside.

Each serving contains

1 Heat the oil in a large saucepan over a medium heat. Fry the onion and bacon for 6-8 mins until the

This was a great way to get the kids to eat more fish – they loved it with crusty bread contains of the reference intake. See page 97. Carbohydrate 38g Protein 20g Fibre 5g 18% 1485kJ 353kcal 12g6g7g2.3g 17% 29% 8% 38% Energy Fat Sugars Salt Saturates Ô Ô

1168 kJ 278kcal 9g3g7g1.7g 13%

% of the reference intake. See page 97.

COOK’S TIP

This dish will leave you with two handy leftover portions – heat them up for the next day’s lunch.

ÔFelt like comfort food at its best. Next time I’d add some cheese to the bake too

Ô

ÔThis was one of our favourites – it was full of flavour and very filling. I was surprised by how creamy it was

Ô

GIVE ME MORE! +

ScanthisQR codetofindmore midweekmealplans forunder£25.

Creamy Pepper Pilaf

Serves 4

Takes 30 mins

1 tbsp olive oil

1 onion, finely chopped

2 peppers, roughly chopped

2 garlic cloves, crushed

350g long-grain rice

220g pack green beans, trimmed and halved

1 vegetable stock pot, made up to 1.2ltr

50g grated pecorino

100ml 50% less fat crème fraîche

15g fresh basil, leaves picked, half finely shredded

1 Heat the oil in a large, lidded frying pan over a low-medium heat. Fry the onion and peppers for 5 mins until softened. Add the garlic and rice; fry, stirring, for 1 min.

2 Stir in the beans and 950ml stock. Bring to the boil, cover, reduce the heat to low and bubble gently for 10 mins until the rice is just tender. Remove from the heat and leave to stand for 10 mins, still covered.

3 Stir in the pecorino, crème fraîche and enough of the remaining stock to get a risotto-like consistency. Stir in the shredded basil and season. Spoon into bowls and scatter with the whole basil leaves to serve. Each

COOK’S

TIP

Ratatouille Tart

Serves 4

Takes 45 mins

375g pack ready-rolled lighter puff pastry

350g courgettes

1 pepper, cut into chunks

1 onion, cut into chunks

3 garlic cloves, unpeeled

1 tsp herbes de Provence

3 tsp olive oil

75g tomato purée

250g cherry tomatoes, larger ones halved

10g fresh basil

1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes all over the pastry inside the border, then transfer to the fridge.

2 Thickly slice half the courgettes. Put in a bowl with the pepper, onion, garlic, herbes de Provence and 2 tsp oil; season and mix well. Tip onto a lined baking tray. Roast alongside the pastry for 15 mins.

3 Use a spatula to push down the centre of the pastry sheet. Squeeze the garlic cloves from their skins and mash with the tomato purée and 1 tbsp water, then spread inside the pastry border. Scatter over the roasted vegetables and dot the tomatoes among them. Reduce the heat to gas 6, 200°C, fan 180°C and bake for 20 mins more until the tomatoes are soft.

4 Meanwhile, peel the remaining courgette into ribbons; season and toss with 1 tsp oil. When the tart is ready, scatter with torn basil leaves and serve in wedges with the courgette ribbon salad.

Each serving contains of

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