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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FALAFEL LOLLIPOPS WITH PITA BREADS AND YOGHURT SAUCE

FALAFELS

  • 250g falafel mixture
  • 2/3 cup water
  • 2–3 tablespoons oil (e.g. peanut, canola, sunflower)
  • 20 bamboo party skewers

TABBOULEH

  • ¾ cup bulgur wheat
  • Pinch of salt
  • ¼ red onion (optional, adults)
  • 2 tomatoes
  • 1 orange
  • 1 lemon
  • ¼ cup dried currants (optional, adults)
  • 2–3 tablespoons chopped parsley *
  • 2–3 tablespoons finely chopped mint (from Thai herbs pack) *
  • 2 tablespoons extra virgin olive oil

TO SERVE

  • 1 packet small pita breads
  • 3–4 cups finely shredded iceberg lettuce
  • ½ cup yoghurt and cucumber with mint (tzatziki)
  • Chilli sauce or tomato relish (optional, adults)
  • Preheat oven to 240°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  • 1 Mix falafel mixture with water and set aside for 5–10 minutes until mixture has firmed up.
  • 2 Cover bulgur wheat and salt with boiling water, cover and leave for 15–18 minutes, until grains have swollen and become soft.
  • 3 Roll about 1 tablespoonful of falafel mixture into balls and place on prepared tray – you should get 25–28 balls. Dip your clean fingers in the oil and use them to flatten falafels slightly. Bake or 10–12 minutes until crispy, then turn oven to grill and grill for 2–3 minutes, or until dark brown. Spike onto skewers for kids.
  • 4 While falafels cook, prepare tabbouleh. Finely slice red onion; remove tomato core, quarter and remove seeds; finely grate orange zest; peel orange and cut into segments; finely grate zest from lemon and juice.
  • 5 Drain bulgur wheat and combine with all of the tabbouleh ingredients. Season to taste with salt and pepper.
  • 6 Cut about 1/3 of the pita pocket open. Place pita breads onto another tray and heat through in the oven for about 2 minutes.
  • To serve stuff some tabbouleh, a couple of falafels and lettuce into each pocket and drizzle in some yoghurt sauce and chilli sauce/tomato relish (if using). Serve some falafel lollipops and extra yoghurt sauce on side.
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FISH WITH RED SAUCE, SOFT POTATOES AND GREENS

Potatoes

  • 600g agria potatoes *
  • 1 cup chicken stock (made from powder)
  • 2 tablespoons butter

Fish

  • 450g fish fillets
  • 3 tablespoons capsicum pesto (optional, adults)
  • 200g round, green beans, ends trimmed
  • 1 head broccoli, cut into small florets
  • 1–2 tablespoons olive oil

To Serve

  • 2–3 tablespoons capsicum pesto (optional, adults)
  • 1 lemon, cut into wedges (optional, adults)
  • Preheat oven to 200°C. Line a shallow roasting dish and an oven tray with baking paper.
  • 1 Cut potatoes into 0.5cm slices and place into prepared roasting dish – it’s okay if they overlap slightly. Pour over chicken stock and dot with butter. Bake for about 30 minutes, until tender.
  • 2 Pat fish dry with paper towels and remove any remaining scales or bones. Place fish fillets on prepared oven tray. Spread capsicum pesto over fish, if using. Toss beans and broccoli with olive oil nd scatter around fish. Season well with salt and pepper. When potatoes have 10 minutes left to cook, bake fish and vegetables in oven for about 10 minutes, until fish is just cooked through and vegetables are bright green and tender.
  • To serve place potatoes on each plate and top with fish. Serve greens on the side. Adults can spoon some more pesto on the fish and squeeze over lemon juice, if desired.
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LAMB PIE WITH POTATO DISKS AND ALMOND BROCCOLI

PIE

  • 2 tablespoons cornflour
  • 1 teaspoon salt
  • 450g diced lamb shoulder/leg mix
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 carrots, peeled and diced
  • 2 cups orange kumara, peeled and diced 1–2cm
  • 1 tablespoons chopped rosemary leaves, stripped from stalk *
  • 1 bay leaf
  • 1 teaspoon finely chopped thyme leaves, stripped from stalk *
  • ¼ cup red wine or beef/chicken stock
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken stock (made from stock powder)
  • 2 tablespoons Worcestershire sauce
  • 500g agria potatoes *
  • 1 tablespoon olive oil

TO SERVE

  • ¼ cup slivered almonds
  • 1 head broccoli
  • 2-3 tablespoons chopped mint
  • Extra virgin olive oil
  • Preheat oven to 180°C.
  • 1 Mix cornflour and salt together. Pat lamb dry then toss in cornflour mixture. Heat olive oil in a medium flame-proof, oven-proof dish or a large fry-pan on medium heat. Brown lamb pieces in batches for 3-4 minutes. Set aside. Add onion, carrots, kumara, rosemary, bay leaf and thyme and cook for 3-4 minutes until onion is soft. Pour in red wine/stock and cook for about 30 seconds, then stir in tomato paste, stock and Worcestershire sauce and bring to a simmer. Combine lamb and vegetables in an oven-proof dish. Cover and cook in oven for 30 minutes. This could be slow-cooked for 4 hours on high or 8 hours on low.
  • 2 Slice potatoes 0.5-cm thick and toss with olive oil and a pinch of salt. Remove casserole dish from the oven and top with potato slices overlapping each other. Continue cooking, uncovered, for a further 30 minutes or until potatoes are soft and lamb is tender (if using a slow cooker - roast potatoes in oven alone, and serve on top of casserole).
  • 3 Place almonds in an oven tray and bake until just golden and fragrant, 1-2 minutes.
  • 4 Briefly steam or stir-fry broccoli until bright green and tender, 2-3 minutes. Toss with almonds, mint and extra virgin olive oil.
  • To serve spoon pie onto each plate with broccoli on the side.
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CHICKEN SOUVLAKI WITH ORZO PASTA, TZATZIKI AND SALAD

CHICKEN SOUVLAKI

  • 450g chicken breast
  • 12 bamboo skewers
  • 1 red onion, cut into 2cm cubes
  • ½ punnet cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 tablespoon roughly chopped dill (optional, adults)
  • ½ teaspoon salt
  • Pinch of freshly ground black pepper

ORZO PASTA

  • 1 ½ cups orzo pasta
  • 1 tablespoon butter
  • ¼ cup grated tasty cheese *

SALAD

  • 1 iceberg lettuce, washed, leaves roughly torn
  • ½ punnet cherry tomatoes, halved
  • ¼ telegraph cucumber, diced *

TZATZIKI

  • ¼ telegraph cucumber, grated *
  • 1 cup natural yoghurt
  • 2 tablespoons chopped mint *
  • 2 teaspoons olive oil
  • Bring a large pot of salted water to the boil.
  • 1 Pat chicken dry with paper towels and cut into 2cm cubes. Thread each skewer with alternating chicken, cherry tomato and onion. Mix oil, dill (if using), saltand pepper in a shallow dish, and roll each skewer in marinade to coat. Set aside.
  • 2 Cook orzo pasta in boiling water for 10–11 minutes or until al dente (just tender). Drain into a sieve and stir through butter and grated cheese.
  • 3 Cook chicken skewers in a large fry-pan on medium heat for 3–4 minutes on each side, until chicken is cooked through. Press down with a spatula while cooking to ensure they cook evenly. You may need to cook the chicken skewers in two batches to avoid overcrowding
  • 4 Toss lettuce, tomatoes and cucumber together in a salad bowl.
  • 5 Place the grated cucumber in a clean tea towel and squeeze out the excess juice. Transfer to a small bowl. Add yoghurt, mint, oil and season to taste with salt and pepper, mix well.
  • To serve place some orzo pasta onto plates, top with 2–3 skewers, a dollop of tzatziki, and serve salad on the side.

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)