The two-week spring meal plan you'll want to keep on rotation

Day 1

Start the week right with a delicious tofu green chicken curry.

Day 2

Salt and pepper fried tofu with beef stir-fry

Day 3

Slow cooker baked chicken with Brussels sprouts

Day 4

Try something different and whip up spring gan mian (dried noodles).

1. Cook somen in boiling water, drain and mix with sesame oil.
2. Place in bowls and arrange shredded chicken, grated carrot tossed in sesame oil, sliced green slow peas, spring onions and any other leftovers on top.
3. Top with a sauce made from 2 tablespoons of sesame oil, 2 tablespoons soy sauce and ½ teaspoon of sugar.
4. Save any leftover sauce in a jar.

Day 5

Get the kids in the kitchen and make this super easy pizza dough with two toppings:

1. BBQ chicken pizzas (BBQ sauce, leftover chicken, spring onions and capsicum)
2. Green curry and tuna pizzas

Day 6 and 7

Use up any leftovers you may have accumulated over the week.

Day 8

This minted pea and broccoli fettuccine is the perfect start to the second week.

Day 9

This easy chicken, rice and bacon bake is the perfect midweek dinner!

Day 10

Try making this lemon chicken and spinach risotto without the mushrooms. It’s a risotto dish packed full of flavour that appeals to adults and children.

Day 11

Use up your risotto and make a risotto cake with broccoli salad.

1. Mix one to two eggs in with leftover risotto and fry like a pancake in oil.
2. Steam broccoli and toss in leftover gan mian sauce which you made a few nights ago.

Day 12

Bake Hoki or basa fillets in the oven and brush with green curry paste. Serve with Brussels sprouts that are baked with soy sauce and bacon.

Day 13 and 14

Use up any leftovers you may have accumulated over the week so you don’t have any waste by the end of the fortnight.

Now let’s break down the cost of your two-week menu plan