The week 1 meal planner has five easy and tasty dinner recipes and a shopping list for the week that will feed four people for under $100 (excluding the staple items).
The meal planners are made to be zero waste – so all the ingredients you buy should be used by the end of the week, and we've also include tips for how to store and use up leftovers. They are created using spring produce but can be made at any time of the year with seasonal substitutions.
Download and print handy PDFs and browse the recipes below.
Week 1 meal planner
Week 1 tips
We recommend cooking the bibimbap 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.
The shopping list ingredients you will be sharing between meals this week are: cucumber, mesclun salad, bean sprouts, lemons, beef, onion, mushrooms, round green beans, carrots, baby spinach, spring onions, and medium grain rice.
The bean sprouts used in these recipes can be substituted with your favourite sprouts or omit them if you or your family don’t like them. You can also use your favourite salad greens or any salad ingredients you already have at home instead of mesclun salad.
When fresh asparagus is available in stores you can swap the green beans used in the recipes and use asparagus instead.
The beef which is shared over two recipes: any cuts such as stir-fry, schnitzel, rump steak or other steak cuts will work perfectly in this week’s recipes.