Five dinners for two adults and two kids, with an estimated grocery total of $48.23 (range $36.90–$63.95), about $2.41 per serving.
Estimated grocery total
$2.41 per serving · 20 servings
Range $36.90–$63.95
$48.23
✓ Likely under the $60 budget
Likely under means our estimate gives this week at least an 80% chance of staying under $60. The top of the range covers 9 weeks out of 10, so it can sit above $60. The dinners use about $36.05 of the $48.23; the rest is left in opened packs.
Price ranges set using Open Prices data (Open Food Facts, ODbL).
This week's dinners
Price per dinner is the ingredients it uses, per serving.
Counting only the ingredients each dinner uses, the cheapest night is Tuesday's Spaghetti with Fried Eggs, Garlic and Toasted Breadcrumbs, at about $0.85 per serving; the most expensive is Thursday's Air Fryer Salisbury Steaks with Mushroom Gravy and Mashed Potatoes, at about $3.17. The five dinners use about $36.05 of what you buy; the rest is left in opened packs, the biggest being barbecue sauce, panko and pork. Eggs, garlic and panko go into more than one dinner, along with 5 more items on the list, so you buy them once. The quickest is Warm Tuscan White Bean and Tuna Salad with Red Onion and Tomato, ready in about 14 minutes. Fresh food you should still have at the end of the week includes about ¾ of a pack of barbecue sauce, 6 large eggs, 3 garlic cloves and about ¾ of a yellow onion.
The recipes
Amounts are scaled for two adults and two kids.
Monday · 14 min · about $1.51 per serving in ingredients used
Warm Tuscan White Bean and Tuna Salad with Red Onion and Tomato
Creamy white beans warmed in garlic oil, tossed with tuna, lemony red onion, tomato and parsley.
Prep 9 min · Cook 5 min · Serves 4 · Amounts are scaled for your household.
Gluten-freeDairy-freeKid-friendly
Ingredients
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 (5 oz) cans tuna, drained
- ½ red onion, thinly sliced
- 2 tomatoes, chopped
- 2 garlic cloves, thinly sliced
- ½ lemon
- ¼ bunch parsley, chopped
- 2 tsp apple cider vinegar
- ½ tsp dried oregano
- 3½ tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the red onion in a large bowl with the apple cider vinegar, the juice of the lemon and a pinch of salt. Leave for 5 minutes to soften while you warm the beans.
- Heat 2½ tablespoons of the olive oil in a saucepan on medium-low heat. Add the garlic and dried oregano and cook gently for 1 minute until fragrant but not browned. Add the beans and 2 tablespoons of water and warm through for 3 minutes, stirring gently.
- Tip the warm beans and their garlicky oil into the bowl with the onion. Add the tomato, parsley and the rest of the oil and toss gently.
- Break the tuna into large flakes over the top, season with black pepper and fold through lightly so the tuna stays in chunks.
Tip: Dress the beans while they are warm; they soak up the lemon and garlic oil far better than cold ones.
Leftovers: Keeps in the fridge for 1 day; serve cold or at room temperature.
Tuesday · 25 min · about $0.85 per serving in ingredients used
Spaghetti with Fried Eggs, Garlic and Toasted Breadcrumbs
A Neapolitan store-cupboard classic: garlic and olive oil spaghetti with crisp crumbs and a fried egg.
Prep 5 min · Cook 20 min · Serves 4 · Amounts are scaled for your household.
VegetarianDairy-free (check labels)Kid-friendly
Ingredients
- 12 oz dried pasta (penne, rotini or spaghetti), spaghetti
- 2 oz panko breadcrumbs
- ½ lemon
- 4 garlic cloves, thinly sliced
- ½ bunch parsley, chopped
- 4 large eggs
- salt, to taste
- ¼ cup olive oil
- black pepper, to taste
Contains: wheat (gluten), egg. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Bring a large pan of salted water to the boil (start with water from the kettle) and cook the pasta for 10–12 minutes, or as the packet says, until just tender.
- Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan on medium heat and toast the panko for 3–4 minutes, stirring, until golden and crisp. Tip into a bowl and mix with the zest of the lemon and a pinch of salt.
- Wipe out the pan, add 3½ tablespoons of the oil and the garlic and cook gently for 2 minutes until pale golden. Take off the heat.
- Drain the pasta, saving a mugful of the cooking water. Toss the pasta into the garlic oil with a splash of the water and the parsley, season with black pepper and divide between plates.
- Heat the rest of the oil in a second frying pan on medium heat and fry the eggs for 3–4 minutes until the whites are completely set and crisp at the edges; cook the yolks until firm for pregnant women, young children and older people. Put an egg on each plate and scatter over the crumbs.
Tip: Fry the eggs while the pasta drains so everything lands on the plate hot.
Leftovers: Best eaten straight away.
Wednesday · 39 min · about $2.09 per serving in ingredients used
Sheet-Pan BBQ Turkey Meatballs with Sweet Potato Wedges
Barbecue-glazed turkey meatballs roasted on one tray with paprika sweet potato wedges and broccoli.
Prep 15 min · Cook 24 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 1.25 lb sweet potatoes, cut into thin wedges
- 1 lb ground turkey
- 1 large egg
- ½ yellow onion, coarsely grated
- 8 oz broccoli, cut into small florets
- 3 oz barbecue sauce
- 2½ tbsp vegetable oil
- 1 tsp smoked paprika
- salt, to taste
- 1 tsp garlic powder
- 2½ tsp cornstarch
- black pepper, to taste
Contains: egg. Check the label: wheat (gluten), fish, soy, mustard, celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the sweet potatoes with 2 tablespoons of the vegetable oil, the smoked paprika and a pinch of salt on a large baking tray, spread out in a single layer and roast for 10 minutes.
- Meanwhile, mix the ground turkey with the eggs, yellow onion, garlic powder, cornstarch, ¾ teaspoon of salt and some black pepper. With wet hands, roll into about 20 walnut-sized meatballs.
- Turn the wedges and push them to one side of the tray (or use a second tray if it is crowded). Add the meatballs. Wash your hands after handling the raw poultry. Toss the broccoli with the rest of the oil, add it to the tray and roast for 12 minutes.
- Brush the meatballs with the barbecue sauce and roast for 3–5 minutes more, until sticky and cooked through with no pink inside (165°F), and the wedges are tender and golden.
Tip: Wet hands stop the turkey mixture sticking, so you can roll the meatballs quickly and evenly.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Thursday · 41 min · about $3.17 per serving in ingredients used
Air Fryer Salisbury Steaks with Mushroom Gravy and Mashed Potatoes
Seasoned beef patties cooked in the air fryer, smothered in onion and mushroom gravy, with mash and peas.
Prep 15 min · Cook 26 min · Serves 4 · Amounts are scaled for your household.
Dairy-free (check labels)Kid-friendly
Ingredients
- 1.75 lb russet potatoes, peeled and cut into chunks
- 1 lb ground beef (80/20)
- 1 oz panko breadcrumbs
- 1 large egg
- 1 yellow onion, half grated, half sliced
- 8 oz white mushrooms, sliced
- 2 cups frozen peas
- 2 tsp Dijon mustard
- 2 tbsp soy sauce
- ½ tsp garlic powder
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- ½ tsp dried thyme
- 1 vegetable bouillon cube
- 2½ tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, soy, mustard, celery, sulfites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the potatoes in a large saucepan, cover with just-boiled water, add a pinch of salt and boil for 15 minutes until very tender.
- Heat the air fryer to 400°F. Mix the ground beef with the panko, eggs, the grated half of the yellow onion, the Dijon mustard, 1 tablespoon of the soy sauce, the garlic powder, ½ teaspoon of salt and some black pepper. Shape into 4 oval patties and wash your hands in hot, soapy water.
- Using tongs, air-fry the patties in a single layer (if your basket can't hold all 4, use the oven method) for 10–12 minutes, turning halfway, until browned and cooked through with no pink inside (160°F).
- Meanwhile, heat the vegetable oil in a frying pan on medium-high heat and cook the mushrooms and the sliced onion for 6 minutes until browned. Stir in the all-purpose flour and dried thyme for 1 minute, then gradually add 1¼ cups (325 ml) of water with the bouillon cube crumbled in and the rest of the soy sauce. Simmer for 3 minutes until thick, then add the patties to the gravy to rest for 3 minutes.
- Add the peas to the potatoes for the last 3 minutes and cook until steaming hot. Lift out the peas with a slotted spoon, drain the potatoes, keeping a little of the cooking water, and mash with the olive oil, a splash of the water, and salt and pepper. Wash the tongs before using them to serve. Serve the patties and gravy with the mash and peas.
No air fryer? Bake on a baking tray at 425°F for 15–18 minutes.
Tip: Grating the onion into the meat keeps the patties juicy and stops chunks of onion making them fall apart.
Leftovers: Fridge 2 days; reheat the patties in the gravy until piping hot.
Friday · 31 min · about $1.39 per serving in ingredients used
Pork Medallions with Mustard-Leek Gravy, Crushed Potatoes and Peas
Seared pork medallions with a Dijon and leek gravy over crushed potatoes and peas.
Prep 12 min · Cook 19 min · Serves 4 · Amounts are scaled for your household.
Gluten-free (check labels)Dairy-freeKid-friendly
Ingredients
- 12 oz pork tenderloin, cut into 8 medallions
- 1 lb russet potatoes, peeled and cut into small chunks
- 1¼ cups frozen peas
- 1 leek, thinly sliced and rinsed
- 1 garlic clove, finely chopped
- 2½ tsp Dijon mustard
- 2 tsp soy sauce, use tamari or a gluten-free soy sauce if needed
- 1 tsp cornstarch
- ½ tsp dried thyme
- 2½ tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: soy, mustard, sulfites. Check the label: wheat (gluten), egg. Always read the labels if you cook for someone with an allergy.
Method
- Bring a kettle of water to the boil. Put the potatoes in a saucepan, cover with boiling water, add a pinch of salt and simmer for 10–12 minutes until tender. Add the peas for the last 2 minutes and cook until steaming hot.
- Meanwhile, flatten the pork medallions slightly with your palm, lay them on a plate and season with salt, black pepper and the dried thyme. Wash your hands, board and knife after handling the raw pork.
- Heat 1 tablespoon of the olive oil in a large frying pan on medium-high heat. Using tongs, sear the pork for 3 minutes on each side until browned and cooked to at least 145°F (cook to 160°F for anyone pregnant). Using clean tongs, lift onto a plate to rest for 3 minutes.
- Turn the heat to medium, add the leek and garlic with 1 teaspoon of oil and cook for 3 minutes until soft. Add 1 cup (200 ml) of the boiled water, the Dijon mustard and the soy sauce, then stir in the cornstarch mixed with 1 tablespoon of cold water. Bubble for 1–2 minutes until glossy and thickened, and stir in any juices from the resting pork.
- Drain the potatoes and peas, return them to the pan and crush roughly with the rest of the oil and a pinch of salt. Serve with the pork and the leek gravy spooned over.
Tip: Medallions about as thick as your thumb cook through in the time given; thinner ones need a minute less on each side.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
