Budget friendly autumn family dinners - week 2

It’s never been easier to feed the whānau!

This week two autumn meal plan has five easy and tasty dinner recipes that can feed four people. Download the shopping list and recipes to enjoy in season veges, zero food waste and nutritionally balanced dinners!

Tips for the week two meal plan

• Fresh seasonal salad leaves are used in the pear and walnut salad, so we recommend cooking the beef schnitzel meal earlier in the week while the salad is fresher. Other than that, this week’s recipes can be cooked in any order you like. 
  
• Wholemeal pita bread is an optional shared ingredient this week, you can choose to have half with the beef schnitzel or the full ingredient with the Mexican-inspired baked eggs. 
  
• Broccoli stalks can be eaten and are loaded with nutrients. We’ve used them this week’s recipes, just be sure to peel off the outer layer which can be tough and woody. 
  
• A whole pumpkin is used over the recipes this week. Cut from the middle of the pumpkin using a sharp, strong, pointed knife. If you find it difficult to cut pumpkin, try roasting the pumpkin whole in the oven to soften before cutting it up. 
  
• Storing fresh salad leaves in an airtight container can keep them fresher for longer, if you don’t have an airtight container handy, put your salad leaves in a resealable plastic bag with a paper towel to help extend their life.
  
• Adapt the ingredients and portions to suit the needs of your family.

Some ingredients will be used across more than one meal in a week. These ingredients are all marked with a * so you know not to use all of the ingredient in one meal.

* Each meal plan of 5 meals is designed to use in-season fruit and veges. Fruit and vege growing conditions and pricing vary throughout each season, so choose cheaper in season fresh, or frozen substitutes if  a particular item is unseasonably expensive.