Ah, it’s nearly that time that every (honest) parent dreads. Summer holidays. And your darling little ones are home 24/7…
While there’s no doubt you all enjoy some quality time together – be it on fun days out, jetting off on your holidays or mucking about in the garden – it’s okay to admit it can be quite taxing having them pester all day, every day.
Especially when they are always getting into the snack cupboards or fridge. Sadly, growing appetites don’t care if there’s a cost of living crisis.
So, with that in mind, Metro.co.uk have dug around for a selection of cheap recipes that can be kept and easily reheated for all those long summer days and hungry mouths – and you can even involve them in the process for a fun activity!
Spaghetti Lasagne, Tesco
Who doesn’t love spaghetti? And with this lasagne twist, you can make sure you and your family are getting a good selection of healthy ingredients, served in a delicious way.
Tesco’s Spaghetti Lasagne recipe serves four people and works out at just £1.56 per serving.
Shop all the ingredients on Tesco you’ll need and check out the instructions below.
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Spaghetti Lasagne instructions
- Heat the oven to gas 6, 200˚C, fan 180˚C. Heat the oil in a deep frying pan set over a medium-high heat and fry the onion for 7-10 minutes until tender.
- Add the garlic for another minute, then stir in the beef mince. Cook, stirring occasionally, for 8-10 mins until golden brown and any liquid has been absorbed.
- Stir in the tomato purée for one minute, then tip in the chopped tomatoes and half a can of water. Season and gently simmer for 10 mins until the sauce has thickened slightly.
- Meanwhile, cook the spaghetti for six minuts, then drain and tip into a 25 x 15cm baking dish. Spoon over three-quarters of the white sauce, then top with the meat sauce.
- Dot with the remaining white sauce and mozzarella; bake for 20-25 minutes until lightly golden on top and gently bubbling. Serve with a side salad.
Sausage and veg traybake with pesto sauce recipe, Tesco
With a healthy selection of earthy root veg and succulent pork sausages – which you can switch out for vegetarian sausages if you prefer – this tasty traybake is the perfect go-to snack or meal.
What’s even better, with Tesco’s recipe, they estimate it works out around £1.16 per serving, for a serving of four people.
Sausage and Veg traybake instructions
- Dice the swede and carrots from the vegetable medley into 1.5cm cubes. Cut the parsnip into four long slices and the onion into six wedges.
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Preheat the oven to gas 6, 200°C, fan 180°C. Boil the swede and carrots in a large pan of boiling water for five minutes, then add the parsnip and cook for three mins more.
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Drain and steam-dry for a few mins, then spread out in a single layer on a large baking tray. Add the onion, drizzle with the oil and toss gently to coat. Nestle the beetroot among the other vegetables, then roast for 25 mins.
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Cut each sausage into four and add to the tray with half the thyme. Roast for 25 mins more until the sausages are cooked through and the vegetables are tender.
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Mix the pesto with two tablespoons of cold water and drizzle over the dish. Scatter with the remaining thyme.
Cheat’s summer veg paella recipe, Tesco
Whether you fancy some Mediterranean vibes or just want to make sure your family are getting a bunch of summer vegetables, this paella is a great meal for all.
With just five minutes of prep required and taking 30 mins to cook, you can serve up to four with just £1.07 per serving.
Shop the full recipe on Tesco and check out the method below:
Summer veg paella instructions
- Heat the oil in a large, wide frying pan over a medium-high heat and fry the onion and peppers for eight mins or until soft.
- Add the courgette, fry for five mins, then stir in the garlic, oregano, and paprika; fry for another two mins. Stir in the rice, coating the grains in the spices.
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Add the chopped tomatoes and stock, mix briefly, then bring to a simmer. Once simmering, turn down the heat to medium low, add a lid or a fat baking sheet to cover the pan and cook for 15 mins undisturbed.
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Remove the lid; the liquid should all be absorbed, and the rice tender. Simmer uncovered for five mins if any liquid remains; or if the rice isn’t cooked, add 150ml more water, return the lid and cook for 5 mins more.
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Remove from the heat, scatter in the spinach, return the lid and leave for 2-3 mins to wilt. Stir to incorporate, then serve with the lemon wedges for squeezing over.
Peanut butter chicken, BBC Good Food
BBC Good Food offer up this budget peanut butter chicken dish, which freezes perfectly for handy lunches and snacks throughout the week.
The full list of ingredients is available online, and check out the method below:
Peanut Butter Chicken instructions
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Heat one tablespoon of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for eight minutes until softened.
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Then add the garlic, chilli and ginger and fry in the other one tablespoon oil for one minute.
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Add the garam masala and fry for one more minute.
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Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander.
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Cook for 30 mins until the sauce thickens and the chicken is cooked through.
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Serve with the remaining coriander, roasted peanuts and rice, if you like
Frozen Banana Lollies, BBC Good Food
BBC Good Food’s frozen banana lollies recipe knows that your kids won’t just want healthy, wholesome meals. That’s far too sensible.
For those summer day cravings, there’s nothing better than a sweet treat that’s deceptively quite healthy – and budget friendly.
Check out the full ingredient list online and follow the easy method below:
Frozen banana lollies instructions
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Peel the bananas and trim off the very ends if you’d like them neater. Then chop them each into 4 equal-sized chunks.
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Thread a strawberry onto each lolly stick first, then push on the pieces of banana.
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When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.
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Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.
MORE : TikTok’s ‘perpetual stew’ can last for decades – if you’re brave enough
MORE : These summer Sunday roast recipes have a delicious Mediterranean twist
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