Real Whānau

Real Meals

Everyday meals for everyday homes

Scroll down to explore our easy, budget-friendly recipes

Designed to help you get through the week with less stress and more confidence in the kitchen

ONE POT CHICKEN & RICE

Ingredients:

  • Chicken pieces (drumsticks or thighs)

  • 1 cup rice

  • 2 cups water or stock

  • Vegetables (frozen or fresh)

  • Salt, pepper, garlic (optional)

Steps:

  • Cook chicken in a pot (optional but adds flavour)

  • In the broth, add rice and seasoning (add more water if it is low)

  • Bring to boil, then simmer 15 mins

  • Add frozen vegetables, cook another 5–10 mins

Extra Tips:

  • Stretch your meal by adding vegetables

  • You can also change the chicken for beef etc

Ingredients:

  • Chicken (small pieces)

  • Noodles

  • Frozen vegetables

  • Soy sauce (or any sauce)

CHICKEN NOODLE STIR-FRY

Steps:

  • Cook noodles

  • Cook chicken in pan

  • Add veg

  • Toss noodles through + sauce

Extra Tips:

  • Great dish for leftovers/lunch the next day

  • Add vegetables to stretch and also have a healthier meal

  • You can also change the chicken to beef

SPAGHETTI BOLOGNESE

Ingredients:

  • Mince

  • Pasta (any type you prefer)

  • Frozen vegetables

  • Canned tomatoes (or sauce)

Steps:

  • Cook pasta - then set aside

  • Brown mince

  • Add veg + canned tomatoes

  • Simmer 10 mins

  • Mix through pasta

Extra Tips:

  • Another great dish for lunch or dinner the next day

  • Instead of adding more salt, use extra herbs to give it more flavour

CORNED BEEF & RICE DISH

Ingredients:

  • Corned beef

  • Cooked rice

  • Frozen vegetables

Extra Tip:

For more protein you can add a fried egg and onions - depends on your preferences

Steps:

  • Fry corned beef in pan

  • Add vegetables

  • Add cooked rice

  • Mix well and heat through

ROAST SAUSAGE & VEGETABLE TRAY

Ingredients:

  • Sausages

  • Seaonal Vegetables

  • Oil + seasoning

Steps:

  • Put everything on a tray

  • Drizzle oil + seasoning

  • Bake at 180°C for 30–40 mins

Extra Tip:

Serve with rice to stretch portions

TUNA PASTA SALAD

Steps:

  • Cook pasta and let it cool

  • Cook frozen vegetables, then cool

  • In a bowl, mix tuna + vegetables

  • Add mayo (or light dressing) and stir

  • Mix through pasta until evenly coated

Extra Tips:

  • Add a splash of lemon or vinegar to freshen it up

  • Don’t overdo the mayo—keep it light

  • Best served slightly chilled

Ingredients:

  • Pasta

  • Canned tuna

  • Frozen vegetables (cooked and cooled)

  • Mayo or a mix of milk + a little mayo

Optional (if available):

  • Cheese

  • Lemon or vinegar

  • Salt & pepper

CORN FRITTERS

Ingredients:

  • 1 tin creamed corn

  • 1 egg

  • 1 cup self raising flour

  • ½ cup milk

Steps:

  • Mix everything together in a bowl

  • Cook on medium heat each side until golden brown

Extra Tip:

Optional add these for extra flavour

  • ½ cup grated cheese

  • 2 tbsp chopped spring onion

Steps:

  • Put Vermicelli in a bowl of hot water for 3 mins

  • Pan fry corned beef with onion and garlic

  • Add frozen vegetables

  • Drain water and mix Vemicilli with soy sauce

  • Pan fry together

CHOP SUEY

Ingredients:

  • Vermicelli noodles (1 Packet)

  • Corned beef

  • 1 onion (sliced)

  • 2 cloves garlic (crushed)

  • 2–3 tbsp soy sauce

  • Salt & pepper

Extra tips:

Goes well with rice

Add fresh vegetables

Add ginger for extra flavour

DESERT IDEA: PASTRY POCKETS

Ingredients:

  • Puff pastry sheets

  • Fruit: canned or fresh fruit

  • Sugar

  • Cinnamon (optional)

Steps:

  • Chop apples

  • Cut pastry into squares

  • Add filling, fold into triangles

  • Seal edges and bake at 180°C for 15–20 mins

  • (Optional) Sprinkle sugar on top for a crispy finish

Extra Tips:

  • You can change the filling e.g. banana and chocolate or whatever you have in abundance (see image on the right)