This week, we are just having a few guests for Shabbat. Nothing too exciting to throw into the menu planning mix! As always, we keep breakfast and lunch flexible depending on what we’re in the mood (for with the ingredients on hand.)
Breakfasts: Yogurt, cereal, and eggs (and fruit)
Lunches: Sandwiches, pizza bagels, and quesadillas (and a veggie)
Sunday: Pancakes (from my freezer)
Monday: (Clean Out your Refrigerator Night) CORN (Shabbat leftover kugels, chicken, and chamin.)
Tuesday: (Breakfast for dinner night) French toast casserole
Wednesday: Moroccan cigar meat tucked into pizza dough–Moroccan calzones? (served with hummus dipping sauce)
Thursday: (Pasta night) Penne with garlic peanut sauce and veggie dippers
Friday: Challah, salads (roasted eggplant, hummus, pepper salad, olive tapenade, and zhug), lentil soup, spice rubbed chicken, and cookies (lemon, maybe?).
Shabbat lunch: Challah, salads, deli roll (made with bread dough instead of puff pastry, including one with veggie “meat” for our vegetarian guest), carrot kugel, spinach quiche, roasted cauliflower, cookies, and ice cream cupcakes. (An idea I have, recipe to come once I see how they turn out!)
What are your menu plans for the week?
