It’s never been easier to feed the whānau!
This week four 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 4 meal plan
Week four recipes include a Samoan-inspired chop suey, a spring vege crustless quiche, a Thai-style salad, chickpea curry and a smoky chicken sub. Download and print the week two planner and shopping list here.
Week 4 recipes
Week 4 tips
- This week’s recipes can be cooked in any order you like.
- Store the bread rolls in the freezer to maintain freshness and move into the fridge the night before to begin defrosting.
- Broccoli stalks are nutritious and are included in the week’s recipes. Some broccoli stalks can have a woody outer layer, remove this tough outer layer as you prepare the broccoli.
- There will be leftover uncooked rice this week, store this in an airtight container in a cool place and use in another meal.
- 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’ll last 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.