It’s never been easier to feed the whānau!
This week two 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 2 meal plan
Week two features a Vietnamese style noodle salad, a Korean-style rice bowl, soft tacos with crispy fish, tomato and lentil pasta and egg fried rice. Download and print the week two planner and shopping list here.
Week 2 recipes
Tips for week 2
- We recommend cooking the Korean style rice bowl before the fried rice as cooled leftover rice is best for making the fried rice. Other than that, you can cook the recipes in any order you like.
- It is best to cool the rice down quickly by spreading it out on a clean tray or wide plate to stop the steaming then transfer into a container and place in the fridge or freezer.
- The bean sprouts used in these recipes can be substituted with your favourite sprouts or omit them if your family doesn’t like them. 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.
- You can also use your favourite salad greens or any salad ingredients you already have instead of mesclun salad.
- There will be some leftover dry pasta at the end of this week, store this in a sealed container in a cool place and cook another day.
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.