My Family Food Bag

My Family Food Bag is designed for parents with two or three younger children (under 10 years of age) and has smaller portion sizes than our Classic Food Bag. Our fun and family friendly recipes are sure to please mum and dad as well as the taste buds of the little ones. You’ll get a variety of delicious and nutritious recipes and ingredients for 5 meals (Monday to Friday). Your kids will love dinner time.

My Family Recipes

Try our yummy family recipes like mini Italian meatballs with spaghetti and steamed vegetables or home-made chicken nuggets with steamed vegetables and oven chips. Our tasty family recipes are quick and easy to prepare for busy parents. All recipes are healthy and nutritious for growing kiwi kids, plus we monitor favourites and repeat them to ensure maximum satisfaction for mum and dad as well as the fussiest little eater.

My Family Ingredients

My Family Food Bag has the just the right amount of fresh, healthy and free-range ingredients to feed a young family (2 adults and 2 to 3 children under 10) for five nights. Our fresh ingredients are New Zealand farmed and grown wherever possible. The meat and poultry we provide is free range and sustainably farmed. Your family will want seconds!

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FIJIAN COCONUT FISH WITH TOMATO, BASMATI AND CUCUMBER

RICE

  • 1 ½ cups basmati rice
  • 2 ¼ cups boiling water
  • ½ teaspoon of salt

COCONUT FISH

  • 1 stalk lemongrass
  • 1 chilli (optional)
  • ½ red onion
  • 1 can coconut milk
  • 1 can whole tomatoes
  • Juice of 1 lemon
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons chopped basil leaves *
  • 450g fish fillets

TO SERVE

  • 2 tablespoons roughly chopped basil leaves *
  • 1 telegraph cucumber, sliced
  • 1 Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  • 2 To prepare the coconut sauce, remove outer leaf and finely chop lemongrass; slice chilli lengthways, scape out seeds then finely chop (if using); finely slice onion.
  • 3 Heat a large fry-pan on medium heat. Add ¼ cup coconut milk and lemongrass and fry until liquid evaporates and lemongrass is tender, 2–3 minutes. Stir in remaining coconut milk, onion, tomatoes, lemon juice, fish sauce, sugar and basil leaves. Cut each tomato in half or quarters with a small knife while it is in the pan, simmer for 5 minutes.
  • 4 Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and pepper. Place whole fish fillets in the coconut sauce, and simmer for 4 minutes, turn fillets over and cook for a further 1 minute or just cooked. After removing kids portions, add chopped chilli, and heat through.
  • 5 Drain bulgur wheat and combine with all of the tabbouleh ingredients. Season to taste with salt and pepper.
  • To serve spoon rice onto each plate, top with a piece of fish and some coconut sauce. Garnish with extra basil leaves and serve cucumber slices on the side.
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YUMMY CHICKEN CHOP SALAD

CHICKEN AND MARINADE

  • 300g chicken thighs
  • 2 tablespoons vinegar (e.g. cider, white wine vinegar)
  • ½ teaspoon of salt
  • 1 tablespoons BBQ chicken spice mix

SALAD

  • 400g baby new potatoes
  • 3 eggs
  • 100g round green beans
  • 1 baby cos lettuce, outer leaves removed
  • 1 capsicum, cored and seeds removed
  • 2 tomatoes, cored
  • 2 tablespoons fish sauce
  • 1 avocado, peeled and stone removed
  • 1 Lebanese cucumber
  • ¾ cup canned red kidney beans, drained and rinsed
  • 2–3 tablespoons lemon and lime aioli
  • BRING a large pot of salted water to the boil. Preheat BBQ to medium heat (if using).
  • 1 Combine all chicken and marinade ingredients and leave for at least 15 minutes.
  • 2 Cut potatoes into quarters. Cook in boiling water for 8–10 minutes, until cooked through. Drain and set aside.
  • 3 Cover eggs with water in a small pot, bring to the boil and cook for 3 minutes. Add green beans to cook for 1–2 minutes. Drain all and run under cold water. Cover eggs with cold water. Peel and quarters eggs when completely cool.
  • 4 Wash and roughly chop cos lettuce, capsicum, tomatoes, avocado, cucumber and combine with green beans, kidney beans, eggs and potatoes.
  • 5 Heat a drizzle of oil in a large-fry pan on medium heat (or use the BBQ). Remove chicken from marinade, letting the excess drip off. Fry for 3–4 minutes each side, until brown and cooked through. Set aside and roughly slice when cool enough to handle.
  • To serve place some salad on plates and top with chicken slices. Drizzle over aioli.
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STEAK, COCONUT AND VEGETABLE NOODLES

STEAK, COCONUT AND VEGETABLE NOODLES

  • 300g chicken thighs
  • 2 tablespoons vinegar (e.g. cider, white wine vinegar)
  • ½ teaspoon of salt
  • 1 tablespoons BBQ chicken spice mix

SAUCE

  • ½ cup coconut milk
  • 2 tablespoons sweet chilli sauce
  • 1–1½ tablespoons fish sauce or soy sauce

TO SERVE

  • 1 lime, cut into wedges
  • BRING a large pot of water to the boil.
  • 1 Heat a drizzle of oil in a large fry-pan on medium to high heat. Pat steak dry with paper towels and season with salt. Cook for 2–3 minutes on each side for medium-rare, depending on thickness, or until cooked to your liking. Remove from pan and set aside to rest for 5–10 minutes. Do not wash pan.
  • 2 Cook noodles in pot of boiling water for about 3–4 minutes or until just cooked through. Drain and rinse under cold water to prevent them sticking together. Use scissors to snip noodles in a few places.
  • 3 Mix all sauce ingredients together.
  • 4 Place fry-pan steak was cooked in back on the heat. Cook onion for 1–2 minutes until starting to soften. Add capsicum and bok choy stalks and cook for a further 1–2 minutes. Add sauce and drained noodles to the pan and bring to the boil. Turn off heat and toss through bok choy leaves and tomatoes. Season to taste with more fish or soy sauce if needed.
  • To serve slice beef steak against the grain and lightly toss with the noodles. Divide between plates. Serve with a wedge of lime to squeeze over just before eating.
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HALOUMI, COURGETTE AND HERB FRITTERS WITH A POACHED EGG

FRITTERS

  • 4 courgettes
  • 1 packet haloumi cheese, grated
  • 2 eggs
  • 2 tablespoon flour
  • ¼ teaspoon salt
  • ¼ cup finely chopped mint and basil*
  • 3 teaspoons olive oil
  • 3 teaspoons butter

AIOLI

  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1–2 tablespoons finely chopped mint and basil*

POACHED EGGS

  • 5 eggs

SALAD

  • 1 bunch asparagus, tough ends trimmed, chopped 3cm
  • 1 baby cos lettuce, roughly chopped
  • ½ punnet cherry tomatoes, cut in half *
  • BRING a full kettle to the boil.
  • 1 Grate courgettes directly onto a clean tea towel and wring tightly to squeeze out as much excess water as you can. Place in a large bowl with grated haloumi, eggs, flour, salt, and herbs, and mix together until well combined.
  • 2 Heat 1 teaspoon of the oil and 1 teaspoon of the butter in a large, preferably non-stick, fry-pan on medium heat. Cook 4–5 heaped tablespoonfuls of fritter mix for 2 minutes each side until golden brown. Set aside on paper towels to drain. Add extra oil and butter to fry-pan and repeat with remaining mix.
  • 3 Mix all aioli ingredients together and set aside.
  • 4 Quarter fill a medium fry-pan with water and bring to the boil. Reduce heat to a simmer and crack eggs into water. Poach for 2–3 minutes until whites are just set, but yolks are still runny.
  • 5 While eggs are poaching, put asparagus in a heatproof bowl and pour over boiling water to just cover, leave for 2–3 minutes, until bright green and tender. Drain and run under cold water. Toss with lettuce and tomatoes.
  • To serve divide fritters and salad between plates and top with a poached egg. Drizzle aioli over the salad or serve on the side to dip fritters into.
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BRATWURST, CHIPS, RAINBOW SLAW AND DILL CRÈME DRESSING

CHIPS

  • 600g agria potatoes *
  • 1 tablespoon olive oil

RAINBOW SLAW

  • ¼ cabbage
  • 2 carrots
  • 2 courgettes

DILL CRÈME DRESSING (FOR ADULTS)

  • ¼ cup crème fraiche
  • Juice of ½ lemon
  • 1½ tablespoons chopped capers
  • 1 teaspoon finely chopped dill
  • 2 tablespoons finely chopped chives

BRATWURST

  • 8 bratwurst sausages
  • Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ to medium (if using)
  • 1 Scrub potatoes and slice into 1cm thick lengths, then cut into 1cm thick chips. Toss chips and olive oil in prepared tray, and season with salt and pepper. Bake for 25–35 minutes or until crisp and golden.
  • 2 While chips are cooking, finely shred cabbage, until you have about 3 cups; coarsely grate carrots and courgettes. Toss all together in a bowl.
  • 3 Mix all dressing ingredients together and set aside.
  • 4 Heat a drizzle of olive oil in a fry-pan on medium heat, or use the BBQ. Cook sausages for 4–5 minutes, turning regularly, until cooked through.
  • To serve place some chips and rainbow slaw on each plate, and serve with 1–2 sausages per person. Drizzle dill crème dressing over the rainbow slaw for the adults.

Extras

Add one of these tasty extras to your regular food bag subscription. Make your life even easier by getting healthy, fresh seasonal fruit delivered to your door.

My Mixed Wine

Two bottles of New Zealand wine, one red wine and one white wine perfectly suited to our delicious recipes.

$24 .99 (delivered with your existing subscription)

My White Wine

Enjoy two bottles of New Zealand white wine.

$24 .99 (delivered with your existing subscription)

My Red Wine

Enjoy two bottles of New Zealand red wine.

$24 .99 (delivered with your existing subscription)

My Gourmet Wine

Two bottles of premium New Zealand wine, one red wine and one white wine to help transform dinner time into a full restaurant experience.

$44 .99 (delivered with your existing subscription)

My Seasonal Fruit (Small)

A variety of fresh fruit. Ideal for couples with enough for 2 people. Need more fruit? Just add another bag!

$14 .99 (delivered with your existing subscription)

My Seasonal Fruit (Large)

A variety of fresh fruit. Ideal for families with enough for 4 people. Need more fruit? Just add another bag!

$29 .99 (delivered with your existing subscription)

My Recipe Folder

Love My Food Bag so much and need another Recipe Folder for all those yummy recipes? Get yours here.

$14 .99 (delivered with your existing subscription)