It’s never been easier to feed the whānau!
This week four 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!
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Week 4 meal plan
Full of family friendly meals, week four features easy crumbed fish with roasted veges, a comforting chicken noodle soup, ham and egg pie, hearty meatballs and takeaway-style noodles.
Week 4 recipes
Tips for this meal plan
- We recommend cooking the crumbed fish with roasted vege salad recipe before the ham and egg pie as the roasted veges are a key component in the pie. Other than that, you can cook the meals in any order you like.
- Bean sprouts is a shared ingredient this week and can tend to go soft very quickly. To keep bean sprouts fresh and crisp, rinse them and transfer into a container, fill with cold water, cover with a lid, and keep in the fridge. Change this water every 1 to 2 days.
- Egg noodles are used in two meals this week, you can use rice noodles if you prefer - even spaghetti will also work well in these recipes.
- 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.
- 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.
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