It’s never been easier to feed the whānau!
This week three 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!
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Week 3 meal plan
Week three recipes are: spicy pork lettuce cups, creamy salmon spaghetti, red lentil falafel wraps, beef and basil stir fried noodles and spinach rice with coconut lentil curry. Download and print the week two planner and shopping list here.
Week 3 recipes
Week 3 tips
- The Monday and Wednesday meal include salad veges, so we recommend cooking those earlier in the week to make sure the salad is fresh when it is served.
- This week’s recipes only use 600g of rice so there will be leftover uncooked rice this week. Store this in an airtight container in a cool place and use in another meal.
- Hoisin sauce can be substituted to oyster sauce, teriyaki sauce, or a plum sauce. When using alternative sauces add in a smaller amount as listed in the ingredient list first and test taste.
- 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.
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.