This week 2 meal planner has five easy and tasty dinner recipes that can feed four people for under $100*. With ingredients that can easily be swapped to suit your tastes or what’s in season, a handy shopping list, and tips on using leftovers, there will be zero food waste at the end of the week. It’s never been easier to feed the whānau!
Week 2 downloads
Tips for this meal plan
- The recipes for this week can be cooked in whatever order you prefer. To keep the sliders or buns fresh, store them in the freezer and bring them out that morning to defrost.
- Beef cuts such as rump steak, stir fry, schnitzel, or other steak cuts will all work perfectly – check the weekly specials to get the best deal.
- Coconut milk is a shared ingredient. Keep it fresh by storing the remaining milk in a sealed container in the fridge.
- Red curry paste is shared between two recipes. If your family doesn’t like red curry, use any tomato-based sauce to flavour the noodle stir fry, such as a pad thai sauce. You can make a mild coconut satay sauce for the satay salad by leaving out the red curry paste.
- Nectarines are used as part of the corn slaw with the sliders – you can use another stone fruit or swap to an apple or pear instead.
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About the Love Food Hate Waste weekly meal plans
These meals are budgeted to cost under $100 (not including the staple items). *Any substitutions or alterations may affect the overall cost, as can seasonality and the availability of items at your local store.
Seasonal ingredients and easy swaps
The recipes in this meal planner are designed for summer as they use seasonal produce but can be made at any time of the year with seasonal substitutions.
We've also given you tips on how most of the main ingredients can easily be swapped to suit your dietary preferences. If there’s an ingredient you or your family doesn’t like, swap it with one you’ll all enjoy and avoid waste.
Zero food waste
The meals are designed to be zero food waste. All the shopping list ingredients you buy should be used by the end of the week. For some meals you may have leftovers and the recipe will tell you whether they’re suitable for freezing or are best eaten the next day.
Ready-to-go shopping list
The shopping list tells you the ingredients to buy for the week. The pantry staples lists other ingredients you will need but are likely to have in your fridge or pantry already. Before going shopping check you have the staple ingredients and check your fridge, freezer and pantry as you may already have some of the ingredients on the list.
If you view these recipes online and click ‘shop for ingredients’ the products added to your cart will reflect what’s available at your local store at the time – this may vary from week to week.
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.
Protein balance based on nutrition guidelines recommendations
These recipes are based on current nutritional guidelines. Varying the type of protein in your evening meals can help you get a good balance of nutrients. A good guide is to aim to have fish once or twice a week, chicken with the skin removed once or twice a week, lean red meat twice a week, one egg-based meal, and one vegetarian meal. The ‘adapt it’ tips show you how to change up the recipe to enhance the nutritional content or change ingredients to suit your dietary needs.