It’s never been easier to feed the whānau!
This week one spring 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!
Print or save shopping list and recipes
Week 1 meal plan
Week one features an edamame and chickpea salad, sweet and sour seared fish, a Thai-style beef salad, zesty chicken rice and saucy noodles. Download and print week ones' planner and shopping list here.
Week 1 recipes
Week 1 tips
- The meals can be cooked in any order you like, if you’re cooking the fish later in the week put the fillets in the freezer when you get home and defrost before cooking to maintain freshness.
- There will be leftover uncooked rice this week, store this in an airtight container in a cool place and use in another meal.
- 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 1-2 days.
- For keeping leftovers safe to eat, remember the 2-2-2 rule. Two hours to get the leftovers in the fridge, two days to eat them, and they can last two months in the freezer.
- When freezing leftovers be sure to label the container or storage bag with a date and name of the item to avoid any UFOs (unidentifiable frozen objects).
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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