Meal Plans
Spring lamb with whipped fetta & roast capsicum panzanella - use it up!
Use up some of the key leftover ingredients from our Spring Lamb to make two more recipes as part of a clever meal plan. Plus, use our shopping list to pick up everything you need.
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Meatloaf with Maple Tomato Glaze and Broccoli Mash
Use up some of the key leftover ingredients from our Meatloaf with Maple Tomato Glaze and Broccoli Mash to make two more recipes as part of a clever meal plan. Plus, use our shopping list to pick up everything you need.
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Rosemary, Honey & Mustard Crusted Leg of Lamb - use it up!
Use up some of the key leftover ingredients from our Roast Lamb to make two more recipes as part of a clever meal plan. Plus, use our shopping list to pick up everything you need.
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October use-it-up meal plan
Published: October 2015
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Spring lamb with whipped fetta & roast capsicum panzanella, and then use up key ingredients to make the Risoni, lamb & fetta salad and the Fetta & roast capsicum tart from the October issue of taste.com.au magazine.
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March use-it-up meal plan
Published: March 2015
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Meatloaf with maple tomato glaze & broccoli mash, and then use up key ingredients to make the Speedy meatloaf & lentil bolognaise and the Risotto & meatloaf stuffed capsicum from the March issue of taste.com.au magazine.
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Jan/Feb use-it-up meal plan
Published: January 2015
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Rosemary, Honey & Mustard Crusted Leg of Lamb, and then use up key ingredients to make the Sweet & Sour Lamb Ragu and the Spicy Lamb & Lentil Stuffed Eggplants from the January/February issue of taste.com.au magazine.
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December use-it-up meal plan
Published: December 2014
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Spiced Cherry Bourbon Glazed Ham from Christmas lunch, and then use up key ingredients to make the Croque Monsieur Strata and the Ham & Barley Salad with Marmalade Dressing from the December issue of taste.com.au magazine.
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November use-it-up meal plan
Published: November 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Chilli Beef Pot on Sunday night, and then use up key ingredients to make the Polenta Pancake with Beef Chilli and the Cheesy Polenta & Pumpkin Souffles, from the November issue of taste.com.au magazine.
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October use-it-up meal plan
Published: October 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Roast pork with tomato & maple jam from the October issue of taste.com.au magazine, and then use up key ingredients to make the Sriracha pork sliders with pickled veg & sweet potato chips and the Spiced pork, apricot & sweet potato tagine.
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September use-it-up meal plan
Published: September 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Roast chicken with vegie tray bake & cider gravy from the September issue of taste.com.au magazine, and then use up key ingredients to make the Asian chicken & sweet corn noodles and Pumpkin, chickpea & raisin risotto.
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August use-it-up meal plan
Published: August 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Crumbed pork cutlets with rhubarb & red cabbage from the August issue of taste.com.au magazine, and then use up key ingredients to make the Roasted caraway chicken with parsnip & blue cheese mash and Crispy fish tortillas.
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July use-it-up meal plan
Published: July 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Persian Sweet Potato Triangles from the July issue of taste.com.au magazine, and then use up key ingredients to make the Buttermilk Chicken with Sweet Potato Mash and Pumpkin & Pancetta Filo Frittata.
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June use-it-up meal plan
Published: June 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Chicken & Sticky Onion & Cranberry Relish Pizza from the June issue of taste.com.au magazine, and then use up key ingredients to make the Ham, Cheese & Broccoli Bake and Chicken with Saffron & Cranberries.
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March use-it-up meal plan
Published: March 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Apple, Quinoa & Lentil Salad with Maple Pork from the March issue of taste.com.au magazine, and then use up key ingredients to make the Paprika & Maple Chicken Escalopes and Melissa's Quinoa Cakes.
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February use-it-up meal plan
Published: February 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Pearl Barley, Grape & Poached Chicken Salad from the February issue of taste.com.au magazine, and then use up key ingredients to make the Pearl Barley & Rocket Risotto with Pumpkin and the Pearl Couscous Salad with Poached Salmon.
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January use-it-up meal plan
Published: January 2014
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Orange & Chilli Lamb Cutlets with Warm White Bean Salad from the January issue of taste.com.au magazine, and then use up key ingredients to make the Chicken with Rice, Raisins & Pistachio and the Lamb Patties with Carrot & Raisin Salad.
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December use-it-up meal plan
Published: December 2013
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Roast Duck, Cherry & Couscous Salad from the December issue of taste.com.au magazine, and then use up key ingredients to make the Pistachio-Crusted Chicken Skewers and Chicken with Rice, Raisins & Pistachio.
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November use-it-up meal plan
Published: November 2013
Use the shopping list to grab everything you need to make three dinners whenever you want during the week. Start with the Miso-glazed Salmon with Black Rice Salad from the November issue of taste.com.au magazine, and then use up key ingredients to make the Asian-style Chicken Salad and the Chilli Prawns and Sugar Snap Noodles. Find out more about our key ingredient, coconut oil, here: www.taste.com.au/coconutoil
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What's popular
What's for dinner?
Monday
Chicken larb
Whip up a sensational Thai inspired dish in under 30 minutes with this tasty chicken larb recipe.
Tuesday
Beef and beetroot salad with horseradish dressing
Beef and beetroot are perfect partners in this tasty spring salad.
Wednesday
Pork chops with satay sauce
Have dinner on the table in under 30 minutes with these juicy pork chops served with steamed rice and homemade satay sauce.
Thursday
Pumpkin-topped meatloaf
Serve up a delicious family favourite with this pumpkin-topped meatloaf.
Friday
Prawn soft tacos
For a lighter alternative to Mexican cuisine try these zesty prawn tacos topped with fresh guacamole, smoky mayonnaise and coriander.
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