SHOP IN STORE OR DELIVERY TO YOUR DOOR FROM $13.50- WE SERVICE THE TABLELANDS & CAIRNS AREAS!

FNQ Family Food Box 7 Dinner Ideas

Day 1 Dinner

Beef Mince Cottage Pie
Serves 5

Ingredients

  • 1kg beef mince

  • 2 large potatoes, peeled and chopped

  • 1/2 brown onion, diced

  • 1 carrot, peeled and diced

  • 2 tablespoons butter

  • 1/4 cup milk

  • 1 to 2 tablespoons oil or butter for cooking

  • 1 to 2 cups water

  • 1 sachet gravy powder or 2 tablespoons gravy mix

  • Salt, to taste

  • Black pepper, to taste

Method

  1. Preheat the oven to 180°C.

  2. Place the chopped potatoes into a saucepan of salted water and boil until soft.

  3. Drain well, then mash with butter and milk until smooth. Set aside.

  4. In a large frying pan, heat a little oil or butter over medium heat.

  5. Add the diced onion and carrot and cook for 3 to 4 minutes until softened.

  6. Add the beef mince and cook until browned, breaking it up as it cooks.

  7. Stir through the gravy powder or gravy mix.

  8. Add 1 to 2 cups of water gradually, stirring until the mince mixture becomes thick, rich, and savoury.

  9. Season with salt and pepper if needed.

  10. Spoon the mince mixture into a baking dish.

  11. Spread the mashed potato evenly over the top.

  12. Bake for 20 to 25 minutes, or until the top is lightly golden.

  13. Serve hot.

Notes

  • You want the mince filling thick, not runny, so it holds nicely under the mash.

  • You can rough up the top of the mash with a fork to help it go golden in the oven.

  • This is a great hearty family meal and perfect for leftovers.

Lunch Next Day

Leftover Cottage Pie Wraps or Toasties
Warm the leftover cottage pie and spoon it into wraps, or serve it on toasted bread for an easy lunch.

Day 2 Dinner

Creamy Chicken, Pumpkin & Mushroom Pasta
Serves 5

Ingredients

  • 1kg chicken, diced

  • 1/4 pumpkin, peeled and chopped into small cubes

  • 1 packet mushrooms, sliced

  • 1/2 brown onion, diced

  • 500g pasta

  • 1 tablespoon oil or butter

  • 300ml cream

  • Salt, to taste

  • Black pepper, to taste

  • Optional: a little garlic, herbs, or grated cheese if you have them

Method

  1. Bring a large pot of salted water to the boil and cook the pasta according to packet directions. Drain and set aside.

  2. Heat oil or butter in a large frying pan over medium heat.

  3. Add the diced onion and cook for 2 to 3 minutes until softened.

  4. Add the chicken and cook until lightly browned.

  5. Add the chopped pumpkin and sliced mushrooms and continue cooking, stirring regularly, until the pumpkin begins to soften and the mushrooms cook down.

  6. Pour in the cream and stir well.

  7. Simmer gently for a few minutes until the sauce thickens and the chicken is fully cooked through.

  8. Season with salt and black pepper.

  9. Add the cooked pasta to the pan and toss through the creamy chicken mixture until well coated.

  10. Serve hot.

Notes

  • Chop the pumpkin fairly small so it cooks quickly and blends nicely through the pasta.

  • This is a lovely soft, creamy dinner that feels filling without needing too many extra ingredients.

  • A little grated cheese on top is beautiful if you have some in the fridge.

Lunch Next Day

Leftover Creamy Chicken Pasta
Reheat and serve as is for an easy lunch, or warm it and pop into a lunch container for work or school.

Day 3 Dinner

Butter Steak with Roast Potatoes, Baby Sweet Potatoes, Red Onion & Microgreens
Serves 5

Ingredients

  • 1kg steak

  • 2 potatoes, chopped into roasting pieces

  • 6 baby sweet potatoes, halved or left whole if small

  • 1/2 red onion, cut into wedges

  • 2 to 3 tablespoons oil

  • 2 tablespoons butter

  • Salt, to taste

  • Black pepper, to taste

  • 1 punnet or handful of microgreens

Method

  1. Preheat the oven to 200°C.

  2. Place the chopped potatoes, baby sweet potatoes, and red onion into a large roasting tray.

  3. Drizzle with oil and season with salt and pepper.

  4. Toss well, then roast for 35 to 45 minutes, turning once halfway through, until golden and tender.

  5. While the vegetables are roasting, season the steak with salt and pepper.

  6. Heat a large frying pan over medium to high heat.

  7. Add the butter and cook the steak in batches if needed, until browned and cooked to your liking.

  8. Rest the steak for a few minutes before slicing.

  9. Serve the sliced steak alongside the roast vegetables.

  10. Top with fresh microgreens just before serving.

Notes

  • Letting the steak rest helps keep it juicy.

  • The microgreens add a fresh peppery finish that lifts the whole dish.

  • This is a simple dinner that feels a little more special while still being easy.

Lunch Next Day

Steak Sandwiches or Wraps
Slice the leftover steak thinly and serve in sandwiches or wraps with any leftover roast vegetables and microgreens.

Day 4 Dinner

Pork & Eggplant Coconut Curry with Rice
Serves 5

Ingredients

  • 1kg pork, diced into bite-sized pieces

  • 1 eggplant, chopped into cubes

  • 1/2 brown onion, diced

  • 2 tablespoons curry powder

  • 1 tin coconut milk

  • 2 cups rice

  • 4 cups water

  • 1 to 2 tablespoons oil

  • 1 to 2 limes

  • Salt, to taste

  • Black pepper, to taste

Method

  1. Cook the rice first. Place the rice and water into a saucepan, bring to the boil, then reduce heat, cover, and simmer until the rice is cooked and fluffy.

  2. Heat oil in a large frying pan or saucepan over medium heat.

  3. Add the diced onion and cook for 2 to 3 minutes until softened.

  4. Add the pork and cook until lightly browned.

  5. Sprinkle over the curry powder and stir well so the pork and onion are coated.

  6. Add the chopped eggplant and cook for another 2 to 3 minutes.

  7. Pour in the coconut milk and stir well.

  8. Simmer gently for 15 to 20 minutes, stirring now and then, until the pork is cooked through, the eggplant is soft, and the sauce has thickened slightly.

  9. Season with salt and black pepper if needed.

  10. Serve the curry over cooked rice.

  11. Finish with a generous squeeze of fresh lime over the top.

Notes

  • The eggplant will soak up all the lovely curry flavour and become soft and silky.

  • Lime added at the end freshens the whole dish beautifully.

  • If you like a thinner curry, add a small splash of water. If you like it thicker, simmer a little longer uncovered.

Lunch Next Day

Curry Wraps or Rice Bowls
Use leftovers in wraps for an easy grab-and-go lunch, or reheat and serve over leftover rice for a simple curry bowl.

Day 5 Dinner

Lamb & Veg Shepherd’s Pie
Serves 5

Ingredients

  • 1kg lamb mince or diced lamb

  • 2 large potatoes, peeled and chopped

  • 1/2 brown onion, diced

  • 1 carrot, peeled and diced

  • 2 tablespoons butter

  • 1/4 cup milk

  • 1 to 2 tablespoons oil or butter for cooking

  • 1 to 2 cups water

  • 1 sachet gravy powder or 2 tablespoons gravy mix

  • 1 teaspoon mixed herbs, optional

  • Salt, to taste

  • Black pepper, to taste

Method

  1. Preheat the oven to 180°C.

  2. Place the chopped potatoes into a saucepan of salted water and boil until soft.

  3. Drain well, then mash with butter and milk until smooth. Set aside.

  4. In a large frying pan, heat a little oil or butter over medium heat.

  5. Add the diced onion and carrot and cook for 3 to 4 minutes until softened.

  6. Add the lamb and cook until browned, breaking it up as it cooks if using mince.

  7. Stir through the gravy powder or gravy mix and the mixed herbs if using.

  8. Add 1 to 2 cups of water gradually, stirring until the mixture becomes thick, rich, and savoury.

  9. Season with salt and pepper if needed.

  10. Spoon the lamb mixture into a baking dish.

  11. Spread the mashed potato evenly over the top.

  12. Use a fork to rough up the top a little so it goes golden.

  13. Bake for 20 to 25 minutes, or until the top is lightly golden.

  14. Serve hot.

Notes

  • Lamb gives this pie a richer, deeper flavour than beef.

  • You want the filling nice and thick before it goes into the oven so the pie holds together well.

  • A few herbs through the lamb mixture make it extra lovely if you have them on hand.

Lunch Next Day

Leftover Shepherd’s Pie with Bread or Wraps
Reheat and serve with fresh bread, or spoon into wraps for an easy leftover lunch.

Day 6 Dinner

Chicken Fried Rice with Microgreens
Serves 5

Ingredients

  • 3 to 4 cups cooked rice
    (day-old rice is best)

  • 2 to 3 cups leftover cooked chicken, shredded or chopped
    (or use another simple protein if needed)

  • 1 carrot, peeled and diced finely

  • 1/2 brown onion, diced finely

  • 1 to 2 tablespoons oil

  • 2 eggs, optional

  • Salt, to taste

  • Black pepper, to taste

  • 1 handful microgreens

Method

  1. Heat the oil in a large frying pan or wok over medium to high heat.

  2. Add the diced onion and carrot and cook for 2 to 3 minutes until they begin to soften.

  3. Add the shredded chicken and stir through.

  4. If using eggs, push everything to one side of the pan, crack the eggs into the empty side, and scramble lightly.

  5. Add the cooked rice and stir everything together well.

  6. Cook for several minutes, stirring regularly, until the rice is hot and lightly fried.

  7. Season with salt and black pepper to taste.

  8. Spoon into bowls and top with fresh microgreens just before serving.

Notes

  • Fried rice works best with cold cooked rice because it stays fluffy and doesn’t go mushy.

  • This is a great clean-out-the-fridge style dinner.

  • You can add a splash of soy sauce if you keep it in the pantry, but it is still lovely without it.

Lunch Next Day

Leftover Fried Rice
Pack into containers and reheat for a quick lunch at home, work, or school.

Day 7 Dinner

Loaded Baked Potatoes with Beef Mince, Red Onion, Avocado & Microgreens
Serves 5

Ingredients

  • 2 large potatoes

  • 2 to 3 cups leftover cooked beef mince
    (or save part of your mince from Day 1)

  • 1/2 red onion, finely diced

  • 1 avocado, diced or mashed

  • 1 handful microgreens

  • 1 to 2 tablespoons oil

  • Butter, optional

  • Salt, to taste

  • Black pepper, to taste

Method

  1. Preheat the oven to 200°C.

  2. Wash the potatoes well and prick each one a few times with a fork.

  3. Rub lightly with a little oil and place on a baking tray.

  4. Bake for 45 to 60 minutes, or until soft in the centre.

  5. While the potatoes are baking, gently reheat the leftover beef mince in a saucepan or frying pan.

  6. Once the potatoes are cooked, cut each one open and fluff the inside with a fork.

  7. Add a little butter if you like.

  8. Spoon the hot beef mince over the potatoes.

  9. Top with diced red onion, avocado, and fresh microgreens.

  10. Season with a little salt and black pepper if needed, then serve hot.

Notes

  • This is a brilliant meal for using leftovers without it feeling like leftovers.

  • You can also make this as a loaded potato bowl by scooping the baked potato flesh into bowls and layering everything over the top.

  • Avocado gives it a fresh creamy finish that works beautifully with the savoury mince.

Lunch Next Day

Loaded Wraps or Toasties
Use any leftover mince, potato, avocado, and onion in wraps or toasties for a quick, filling lunch. 

Leave a comment

Please note, comments must be approved before they are published

Back to T2T Recipes