Budget friendly autumn family dinners - week 3

It’s never been easier to feed the whānau!

This week three 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 three meal plan

• This week’s meals can be cooked in any order you like.
• Red onion is a shared ingredient between the salads served with the salmon wraps and satay. Store the cut onion in an airtight container in the fridge to keep it fresh.
• Broccoli stalks are used in this weeks recipes. They are loaded with nutrients and can be eaten; just be sure to peel off the outer layer which can be tough and woody. 
  
• Brown rice is a shared ingredient this week. If you have leftover uncooked rice, it can be stored in a sealed container in a cool place to use in future recipes. You can also choose to buy only 500g of brown rice and use 250g in each meal to avoid any leftover uncooked rice. 
  
• To keep lettuce fresh and crisp store in a lettuce crisper or wrap your lettuce in a paper towel and place it in a resealable plastic bag. If the lettuce leaves become limp, revive them by soaking in cold water for up to 20 minutes in the fridge.
  
• If you have a slow cooker, the chicken casserole is a great dish to prepare ahead, and the smashed potatoes can be cooked just before serving dinner. 
  
• 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.