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Meal Plan

We want to make life easy for you, so we have put together these shopping lists and meal plans to ensure you are eating well. Take away some of the hassles of shopping whilst also saving you money.

Meat Meal Plan – Batch cooking

Week Plan

Monday

Homemade 1

Tuesday

Homemade 2

Wednesday

Homemade 3

Thursday

Homemade 4

Friday

Homemade 5

Shopping List

Lean Minced Beef

American Mustard Fried

Rosemary or Basil

Eggs

Fajita Pack

Carrots

Onions

Peppers

Garlic puree

Mushrooms

Tinned Tomatoes Passata

Tomato Puree

Dried Oregano

Chili Powder

Tinned Kidney Beans in Water

Brioche Bun

Waste Reduction

Tip 1

Bulk shops & batch cook the main staple of multiple meals and freeze

Tip 2

Bulk buy onions & garlic. Chop & prep, freeze & grab a handful when cooking

Tip 3

Save time by allocating one cooking day to last you the week

Tip 4

Learn to love cooking, listen to music & try new things

How to cook your meal

  1. Lay out all your ingredients in the order you’ll be using them.
  2. Add a splash of oil to your large pan, heat and then add in
  3. 6 cups of pre-chopped frozen onions, 3 kg of lean minced beef.
  4. 6 cups grated carrot – to be added later.
  5. Stir and allow onions and mince to brown. (This is the start of your fajitas, bolognese and chilli).
  6. While the meat is browning, you can now make the homemade burgers. Remember to stir the browning meat occasionally

Ingredients:
750g lean minced beef
3 large squeezes of American mustard
1 1/2 tablespoons of Worcestershire sauce
1 egg

  1. Mix all the above ingredients in a bowl.
  2. Once mixed well, divide the mixture into 4, then halve again. You should have 8 similar-sized balls of meat that you can shape into burger patties.
  3. Label 2 freezer bags and place 4 paddies in each bag. Your burgers are now ready for the freezer.
  4. Stir your browning pot of beef.
  5. Add the 6 cups of grated carrot, stir again.

Ingredients:
750g lean minced beef
3 large squeezes of American mustard
1 1/2 tablespoons of Worcestershire sauce

  1. Mix all the above ingredients in a bowl.
  2. Once mixed well, divide the mixture into 2 large balls, then divide each ball into 4 equal portions and divide each of the 8 portions into 4 again so that you end up with 32 similar-sized meatballs.
  3. Label 2 freezer bags and place ½ the meatballs into one bag, and half into the other. Your meatballs are now ready for the freezer.
  4. By now, your pot on the top of the stove will be ready and you can drain out any excess fat.

Ingredients:
2 teaspoons of frozen chopped garlic
6 tins of chopped tomatoes
3 cartons of 500g passata
4 teaspoons of Italian herbs or oregano
4 tablespoons of tomato puree
1 punnet button mushrooms, rinsed and halved or quartered

  1. Stir and heat for 10 minutes until sauce is thickened- use this time to do a quick tidy up and to open and drain your kidney beans for the chilli section
  2. Label 2 large freezer bags, add 4 cups of bolognese to each bag. (1 cup = 1-person portion)
  3. Leave open to cool, now add half the fresh, chopped mushrooms to each bag and mix.
  4. Only seal and place in freezer once completely cool.

Ingredients:
3 teaspoons of mild chilli powder
2 drained and rinsed cans of kidney beans

  1. Your large pot will have some mixture left, add the ingredients above to this to turn it into chilli.

Ready to Eat/Cook

Allow to defrost overnight in the fridge.

Bolognese sauce or Chilli
Tip into a saucepan and stir over a medium heat or heat in a microwave oven until piping hot.

Burgers
Bake in oven at 180° C for 20-25 mins, turning once halfway through cooking. Ensure piping hot all the way through.

Meatballs
Bake in oven at 180° C for 10-12 mins, turning halfway through cooking. Alternatively, pan fry over a medium heat for 8-10 minutes.

Fajitas
Microwave for 3 minutes (or until piping hot) and serve on soft tortilla wraps, with ½ fat creme fraiche, lettuce, tomato and grated cheese.