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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SOFT FISH TACOS WITH MEXICAN SALAD, MANGO AND STEAMED RICE

RICE

  • ¾ cup jasmine rice
  • Pinch of salt
  • 1 ¼cups boiling water
  • 1 teaspoon of butter

SALAD

  • ½ iceberg lettuce
  • 1 capsicum
  • 1x can of mango, drained
  • ½ red onion (optional, adults) *
  • Salad dressing of choice

TACOS

  • 8-10 soft tortillas
  • 450g white fish fillets
  • ¼ cup white flour mixed with a pinch of salt and pepper
  • 2 teaspoons oil (e.g. peanut, canola, sunflower)
  • 2 teaspoons butter

TO SERVE

  • 1 cup grated tasty cheese *
  • 1 lemon, cut into wedges (optional)
  • BRING a full kettle to the boil
  • 1 Combine all rice ingredients in a medium sized pot and bring to the boil. Stir, cover and reduce heat to very low. Simmer for 12 minutes, keeping the lid on. Remove from the heat and leave to rest for 5 minutes. Add butter and fluff up the grains with a fork to serve.
  • 2 While rice cooks, prepare the rest of the meal. Finely shred lettuce; remove core and seeds from capsicum and thinly slice; thinly slice mangos and red onion. Toss vegetables together in a bowl with salad dressing of your choice and set aside.
  • 3 Heat a fry-pan, preferably non-stick, on low heat and gently warm each tortilla for about 30 seconds. Wrap in tin-foil and set aside.
  • 4 Pat fish dry with paper towels and cut into 3-4cm wide strips. Coat in seasoned flour. Heat oil and butter in the same fry-pan tortillas were heated in. Cook fish in two batches for 1–2 minutes each side or until cooked through.
  • To serve, cut tortillas in half and fill each half with fish and salad, and top with cheese. Place a few filled soft taco halves onto each plate and serve with a small bowl of warm rice and extra salad on the side. Squeeze over lemon juice if desired.
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THAI SATAY CHICKEN SALAD WITH JASMINE RICE

RICE

  • 1½ cups jasmine rice *
  • Pinch of salt
  • 2¼ cups boiling water

SATAY CHICKEN

  • ¼ cup crunchy peanut butter
  • 1–2 tablespoons sweet chilli sauce
  • ⅓ cup coconut cream
  • 1 clove garlic, crushed
  • 1 tablespoon fish sauce
  • Juice from ½lemon
  • 450g chicken thighs

SALAD

  • 1 cos lettuce, cut into quarters
  • 3 tomatoes, cut into wedges
  • 1 Lebanese cucumber, halved lengthwise and thinly sliced
  • 1 red capsicum, cored, seeds removed and thickly sliced
  • 2 spring onions, finely sliced *
  • 1 packet Thai herb mix, finely sliced (reserve some for dressing)
  • ¼ cup chopped roasted peanuts

DRESSING

  • 150g plain yoghurt
  • ⅓ cup coconut cream
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon chopped mint or coriander (from Thai herb mix)
  • 1 lemon to serve
  • BRING kettle to boil. Preheat oven to 210°C. Line an oven tray with baking paper.
  • 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 5 minutes. Do not lift lid at any time during cooking.
  • 2 Mix peanut butter, chilli sauce, coconut cream, garlic, fish sauce and lemon juice together with a fork until the paste is thick and well combined.
  • 3 Cut away excess fat from the chicken and pat dry with paper towels. Season with salt and pepper. Place chicken onto prepared tray (leaving space between each piece) and spread a thick layer of satay paste on each thigh. Cook in top part of the oven for 15 minutes or until cooked through. Remove from oven and set aside to rest for 5–8 minutes.
  • 4 Toss salad ingredients together. Whisk dressing ingredients together and season well with salt and pepper.
  • 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, for the little ones, slice the chicken into thin pieces and serve with a bowl of warm rice and salad on the side. For the adults, share the salad between plates and top with satay chicken thighs. Drizzle over herb yoghurt dressing and serve with jasmine rice on the sides.
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LAMB SHEPHERD’S PIE WITH CRISPY POTATO TOPPING AND STEAMED GREENS

TOPPING

  • 600g agria potatoes
  • Knob of butter
  • 2 tablespoons milk

FILLING

  • 450g lean lamb mince
  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 3 tablespoons tomato paste
  • 1 ½ cups meat stock (made from powder)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped thyme leaves
  • 1 tablespoon chopped rosemary leaves
  • 1 cup peas

STEAMED GREENS

  • 1 head broccoli
  • 150g round green beans *
  • Knob of butter
  • PREHEAT oven to 200°C. Bring a large pot of salted water to the boil.
  • 1 Cook potatoes in boiling water for 12–15 minutes until very soft.
  • 2 Heat a large fry-pan on medium to high heat. Brown mince for 5–6 minutes, then set aside. Add olive oil to the fry-pan then fry onion and carrot for 3–4 minutes, until soft. Add mince back to fry-pan with tomato paste, stock, Worcestershire sauce, thyme and rosemary. Bring to a simmer and continue simmering for 4–5 minutes, until mixture is thick. Mix through peas and season to taste with salt and pepper.
  • 3 Drain potatoes and mash with butter and milk. Season to taste with salt and pepper.
  • 4 Pour lamb filling into an oven-proof pie or casserole dish. Evenly spoon over mashed potato. Bake for 15-20 minutes until potato is crispy.
  • 5 While pie is cooking, bring a pot of salted water to the boil and cut broccoli into florets and trim beans. When pie has finished cooking briefly boil broccoli and beans for 1–2 minutes, until bright green and tender. Toss with butter and season to taste with salt and pepper.
  • To serve, cut pie into portions and spoon out onto plates. Serve with steamed greens on the side.
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BEEF CATERPILLARS WITH PEANUT CASHEW RICE, CARROT SALAD AND RAITA

BEEF CATERPILLARS

  • 450g beef schnitzel
  • ¼ cup almond curry marinade
  • 12 bamboo skewers, soaked in water for at least 10 minutes
  • 1 tablespoon oil (e.g. peanut, canola, soy)

PEANUT CASHEW RICE

  • 1 cup basmati rice
  • 1½ cups water
  • Pinch of salt
  • 1 teaspoon sesame oil
  • ½ cup chopped roasted peanuts and cashew nuts

CARROT SALAD

  • 4 carrots
  • ½ Lebanese cucumber
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil

RAITA

  • ½ Lebanese cucumber
  • ½ cup natural yoghurt
  • 2 tablespoons sliced mint leaves
  • 1 Cut beef schnitzel lengthways into 2cm wide strips. Combine with curry marinade and set aside to marinate for at least 15 minutes at room temperature.
  • 2 Combine rice, water and salt 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 15 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.
  • 3 To make the salad, grate carrots and dice cucumber. Combine with lemon juice and extra-virgin olive oil.
  • 4To make the raita, grate remaining cucumber and combine with yoghurt and mint. Season to taste with salt and pepper.
  • 5 Thread1–2piecesofbeefontoskewers,inazig-zagtomakeit resemble a crawling caterpillar. Heat oil in a large fry-pan on medium to high heat. Fry skewers for about 1 minute each side for medium rare, or until done to your liking. Set aside for rest for a few minutes.
  • 6 Mix sesame oil and nuts through rice.
  • To serve spoon rice and salad onto plates and top with a few beef skewers. Spoon over raita if desired.
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MAC N’ CHEESE WITH BACON, SPINACH AND TOMATOES

MAC N’ CHEESE

  • 2 cups macaroni
  • 2 teaspoons olive oil
  • 1 brown onion, finely diced
  • 250g eye bacon, cut into thin strips
  • 100g spinach, washed and chopped
  • ¾ cup grated tasty cheese *
  • ½ cup dried breadcrumbs

SAUCE

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon chicken or vegetable stock powder
  • 1 teaspoon Dijon mustard
  • 1 ½ cups milk

ROAST TOMATOES

  • 8 tomatoes
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar

BRATWURST

  • 8 bratwurst sausages
  • PREHEAT oven to 200°C. Bring a large pot of salted water to the boil.
  • 1 Cook macaroni in boiling water for 6–8 minutes, stirring occasionally, until al dente (just cooked). Drain and toss with a drizzle of olive oil.
  • 2 Heat olive oil in a large fry-pan on medium heat. Fry onion and bacon for 6–8 minutes, until mixture is soft and golden. Add ½ cup of water and rub the bottom of the pan to release the brownings. Remove from heat and stir through spinach.
  • 3 While onion mixture is cooking, melt butter in a medium sized pot on low to medium heat. Stir in flour and continue cooking for 2–3 minutes, until caramel in colour. Remove from heat, and stir in stock powder, mustard and very gradually pour in milk, stirring constantly. Return to heat and bring to a simmer and cook for 3–4 minutes, until thickened, stirring frequently. Season to taste with salt and freshly ground pepper.
  • 4 Combine macaroni with vegetable and bacon mixture and sauce and pour into a large baking dish or into about 6 large muffin tins.
  • 5 Mix cheese with breadcrumbs. Sprinkle over pasta and bake for 18–20 minutes, until crust is golden brown and crispy.
  • 6 Place tomatoes in a small baking dish. Mix together olive oil, balsamic vinegar and brown sugar and drizzle over the tomatoes. Bake for 15–18 minutes, until soft and cooked through.
  • To serve, spoon some mac n’ cheese onto plates with a couple of roast tomatoes 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 Gourmet Fruit

Perfectly suited to our Gourmet foodies

$17 .99 (delivered with your existing subscription)

My Family Fruit

Perfectly suited to our Classic and Family foodies

$19 .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)