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&frac21; cups basmati rice
  • 2¼cups boiling water
  • ¼teaspoon of salt

COCONUT FISH

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

TO SERVE

  • 1 telegraph cucumber, sliced
  • 2 tablespoons roughly chopped basil leaves
  • BRING a full kettle to the boil.
  • 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); thinly slice onion.
  • 3 Heat a large fry-pan on medium heat. Add 1⁄4 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.
  • 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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CREAMY CHICKEN AND VEGGIE SOUP WITH SOFT DINNER ROLLS

SOUP

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 butternut, peeled and grated (about 1 cup grated)
  • 2 sticks celery, finely diced
  • ½ leek, thinly sliced
  • 450g chicken thighs
  • 1 teaspoon finely chopped thyme *
  • ½ cup long grain rice
  • 2 cups chicken stock (made from powder)
  • 2 cups water
  • ¼ cup sour cream

TO SERVE

  • ¼ cup sour cream
  • 2 tablespoons finely chopped parsley (optional, adults)
  • Packet of small dinner rolls
  • 1 Heat olive oil in a large pot on medium heat. Add onion, butternut, celery and leeks, cover and fry for about 4 minutes, stirring occasionally until vegetables are starting to become tender.
  • 2 Pat chicken dry with paper towels and season with salt.
  • 3 Add thyme, rice, chicken thighs, chicken stock and water to pot and bring to the boil while stirring. Reduce heat, cover and simmer gently for 15-20 minutes, until chicken is cooked through and rice is soft.
  • 4 Reduce heat to very low, remove chicken, finely dice and return to pot. Stir in the sour cream and season soup to taste with salt and pepper.
  • To serve, ladle soup into bowls, add an extra dollop of sour cream and sprinkle with fresh parsley (if using). Serve with dinner rolls on the side.
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TAGLIATELLE WITH BOLOGNAISE

BOLOGNAISE SAUCE

  • 1 tablespoon olive oil
  • 400g lean beef mince
  • 100g ham, roughly diced
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • ¼ cup red wine (optional) or chicken or beef stock (made from powder)
  • ¼ cup tomato paste
  • 1 can cherry tomatoes
  • 1 cups chicken or beef stock (made from powder)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 150g baby spinach *

TO SERVE

  • 1 head broccoli
  • 150g round green beans *
  • Knob of butter
  • 350g dried tagliatelle pasta
  • ½ cup grated tasty cheese *
  • 2 tablespoons chopped parsley (optional, adults)
  • BRING a large pot of salted water to the boil.
  • 1 Heat olive oil in a large, deep, fry-pan on medium heat. Brown mince and ham for 6–8 minutes, breaking up mince with your spoon as you go. Add onion and carrot to fry-pan and cook until soft, 3–4 minutes. Pour in red wine (if using) or chicken/beef stock and leave to evaporate, about 1 minute. Stir in tomato paste, canned tomatoes, chicken/beef stock, dried oregano and sugar. Cover and simmer until sauce is reduced, about 10 minutes.
  • 2 Cook tagliatelle in pot of boiling salted water until al dente (just cooked), 6–8 minutes.
  • 3 Add spinach to bolognaise sauce, cover and leave to wilt for about 2 minutes. Stir through and season to taste with salt and pepper.
  • 4 Drain tagliatelle.
  • To serve, divide tagliatelle between bowls and spoon over bolognaise sauce. Scatter over tasty cheese and parsley (if using).
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ROAST LAMB WITH ROAST POTATOES, VEGETABLES AND GRAVY

ROAST VEGETABLES

  • 600g agria potatoes, peeled and cut into even-sized pieces *
  • 1 red onion, cut into wedges
  • 300g pumpkin, cut into wedges
  • 2 teaspoons melted butter
  • Drizzle of olive oil

LAMB

  • 500g butterflied lamb leg
  • 2 cloves garlic, cut into slivers

GRAVY

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon vegemite or marmite or ½ a crumbled beef stock cube
  • 1 cup boiling water

TO SERVE

  • 250g round beans, ends trimmed *
  • 100g roasted red capsicum, cut into strips
  • PREHEAT oven to 200°C. Bring a full kettle to the boil. Line a roasting dish with baking paper.
  • 1 Place potatoes, onion and pumpkin in prepared dish. Toss with butter, olive oil and a pinch of salt. Roast for 30 minutes, turning once, until soft.
  • 2 Pat underside of lamb dry with paper towels. Cut small slits into the lamb and poke slivers of garlic into them. Season with salt and pepper, drizzle with olive oil and rub into the lamb.
  • 3 Heat a large fry-pan on medium heat, sear lamb for 1–2 minutes each side or until golden. Place onto roasting tray and cook with the vegetables for the remaining 20–25 minutes or until cooked to your liking. Remove lamb and cover to rest for a few minutes before carving to serve.
  • 4 Melt butter in the same pan the lamb was seared in on medium heat. Stir in flour and cook for a further minute. Stir in Worchestershire sauce and vegemite or stock, add 1⁄2 cup of water and stir until smooth. Add remaining water and season to taste with salt and pepper. Pour any resting juices from the lamb into gravy and simmer.
  • 5 Lightly boil,steam or stir-fry beans for 1–2 minutes until bright green and tender. Toss capsicum through roasted vegetables to serve.
  • 6 Mix sesame oil and nuts through rice.
  • To serve slice the roast lamb and share among plates, add roasted potatoes and vegetables. Drizzle over gravy to serve.
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SALAMI AND HAM PIZZA WITH MOZZARELLA, BROCCOLI TREES AND CARROTS

PIZZAS

  • 5 Lebanese flatbreads
  • 220ml pizza sauce
  • 1½ cups grated mozzarella cheese
  • 100g sliced salami
  • 150g sliced ham
  • ½ onion, thinly sliced (optional, adults)
  • 100g roasted red pepper, seeds removed and thinly sliced

TO SERVE

  • 1 broccoli, cut into florets
  • 2 carrots, peeled and cut into sticks
  • 1 tablespoon thyme leaves (optional, adults) *
  • PREHEAT oven to 220°C. Line 2–3 baking trays with baking paper.
  • 1 Place the Lebanese breads onto prepared trays. Evenly spread about 2 tablespoons of pizza sauce over each base and scatter over about 1⁄4 cup of grated cheese. Top with salami or ham, scatter over onion (if using) and roasted pepper. Top with extra grated cheese. Bake for 8–10 minutes, until crispy – you may have to move the trays around in the oven (top to bottom) to cook evenly.
  • 2 While pizza cooks, steam, lightly boil or stir-fry the broccoli and carrots for 2–3 minutes until tender.
  • To serve, cut pizza into portions serve onto plates and sprinkle with thyme leaves (if using). Serve little broccoli trees and carrot sticks on the side.

Extras

Add one of these tasty extras to your regular food bag subscription. Make your life even easier by getting yummy school lunches for the kids or fresh seasonal fruit delivered to your door.

My Lunch Box For One Child

4 days of yummy lunches and treats your little one will love.

$33 .99 (delivered with your existing subscription)

My Lunch Box For Two Children

4 days of yummy lunches and treats your little ones will love.

$57 .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)