Aldi is selling a range of lunchbox essentials for as little as 65p for the new school term

WITH back to school preparation in full swing, parents will soon begin packing school lunches daily.

But if you're stuck for ideas, Aldi has put together a list of tasty, healthy and affordable treats that won't break the bank.

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Aldi's Little Delights yoghurt pots will set you back a tiny 65p for a pack of six, so that'll get you through an entire week of school for one kid.

Each pack contains three fruity flavours - Strawberry, Apricot and Raspberry - and it's a great way for little ones to get a healthy dose of Vitamin D and Calcium.

If you want to avoid the messy spoon and tub though, you can also pick up a pack of nine mess-free tubes for 85p, which are ideal on-the-go.

Some other great snack ideas for less than £1 include include some Mini Cheddar Sticks costing 99p, and Snackrite Pea Snacks which are a great alternative to regular crisps.

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The bargain supermarket is also launching a new plant-based range for little tummies which will include vegan "sausage" rolls, Mediterranean Style Falafels and veggie pakoras - all for less than a couple pounds each.

The new snack range will be available in stores for August 23rd, but it's not just snacks they have on offer.

The supermarket chain has even come up with some healthy and cost-effective meal ideas to get busy parents through the week.

According to research conducted by Aldi, 41.3% of parents revealed they’ve adopted cooking from scratch during lockdown - and over half (50.8%) admitted they'll continue to do so when school goes back.

So here are 5 lunch menu ideas that're quick, easy and fit the bill for mid-week lunchbox fillers.

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Aldi's ham pitta pockets

Ingredients

• 4 Wholemeal Pittas
• ½ Iceberg Lettuce
• 6 Ham Slices
• 100g Reduced Fat Soft Cheese
• 150g Baby Plum Tomatoes

Method

1. Slice the lettuce and wash.
2. Slice the tomatoes into halves.
3. Place the pittas into a toaster and cook until golden.
4. Cut each pitta in half - Be careful, there may be hot steam from the opening.
5. Use the knife if needed to create a pocket in the pitta.
6. Spread the cream cheese evenly on the inside of the pitta.
7. Fill each pitta half with the ham, tomato and lettuce.
8. Serve with avocado, carrot sticks and a spoonful of coleslaw.

Aldi's chicken, coleslaw & houmous wrap

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Ingredients

• 4 Tortilla Wraps
• 400g Chicken Mini Fillets
• 1 Red Onion
• ¼ Iceberg Lettuce
• 150g Coleslaw
• 150g Reduced Fat Houmous
• Olive Oil
• Black Pepper

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
2. Put the chicken fillets on a baking tray, drizzle over a little oil and sprinkle with black pepper – roast for 10 minutes.
3. Meanwhile, peel and thinly slice the red onion.
4. Once cooked – slice the chicken into thinner strips.
5. Put the wraps in the oven for a minute if you want to eat them warm.
6. Spread each wrap with a quarter of the houmous, top with lettuce leaves, then the chicken, then top that with some coleslaw and red onion, roll up and slice in half on the diagonal.
7. Serve warm or cold with tomatoes, yoghurt and a banana.

Aldi's tuna pasta salad

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Ingredients

• 200g Fusilli Pasta
• 150g Baby Plum Tomatoes, quartered
• Half Cucumber, diced
• 1 Yellow Pepper, diced
• 2 small Carrots, peeled and diced
• 1 Red Onion, peeled and diced
• 2 cans Tuna Chunks in Sunflower Oil, drained and flaked
• 8 tbsp Mayonnaise

Method

1. Cook the pasta as directed on the packet.
2. Drain and cool under running water.
3. Drain again then add to a mixing bowl along with the remaining ingredients.
4. Mix gently until coated with mayonnaise.
5. Serve with cheese, radish and orange.

Aldi's frittata

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Ingredients

• 70g Specially Selected Smoked Pancetta Strips
• 1 Medium Red Onion
• 6 Medium Eggs
• 70g Fresh Baby Spinach Leaves
• 150g Baby Plum Tomatoes
• 60g Grated Mature Cheddar Cheese
• 1 Pepper
• 12ml Olive Oil
• Sea Salt and Black Pepper
• 1 x 20cm heavy based frying pan

Method

1. Pre-heat the grill to high.
2. Whisk the eggs together and season with a little salt and some black pepper then stir in the grated cheese.
3. Peel, half and thinly slice the red onion.
4. Slice and dice the pepper.
5. Chop the pancetta into strips.
6. Cut the tomatoes in half.
7. Sauté the pancetta, pepper and the red onion in the olive oil for 5 minutes until the pancetta is browned and the pepper and onion softened.
8. Add the tomato halves and the spinach leaves.
9. Cook stirring till the spinach has wilted.
10. Pour the egg and cheese mixture over the pancetta mixture in the pan.
11. Lift and tilt the pan to spread the egg mixture evenly.
12. Cook gently for about 5 minutes until the egg has set.
13. Put the pan under the grill for 3 to 4 mins to set the top.
14. Allow to cool then cut into wedges.
15. Refrigerate for up to 2 days.
16. Can be served warm with beetroot, carrot and cucumber.

Aldi's tortilla wraps

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Ingredients

• 4 Tortilla Wraps
• 200g Reduced Fat Houmous 
• 2 Ready-cooked Beetroot 
• 1 Avocado, sliced 
• 1 Carrot, ribboned with a potato peeler

Method

1. Make pink houmous by grating the beetroot and then combining it with the houmous.
2. Spread the houmous evenly over the wrap and top with avocado.
3. Roll it up tightly and spear with cocktail sticks before cutting the wrap into 2” lengths (or whichever height you need to fit it into your bento box).
4. Then pack this in your bento box.
5. Arrange the carrot strands next to the rolls and serve with cucumber, yoghurt and crisps.

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