Menu planning Monday (including a 3 day Rosh Hashanah!)

This week, thing are a little crazy. We have Rosh Hashanah from Wednesday on! I am cutting down on prep by making double the mashed potatoes: some for leek patties, which we eat on Rosh Hashanah, and some for dinner on Tuesday.  Most of my dishes are served twice here, too, to cut down on prep and waste. As always, we keep breakfast and weekday lunches 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: Rice, stir fried veggies

Monday: (Clean Out your Refrigerator Night) CORN Shabbat leftover kugels, deli roll, salads.

Tuesday: Smashed potato bar (with extra potatoes I will make into leek patties)

Wednesday: Rosh Hashanah! Simanim: Apples, honey, dates, pomegranate, banana, leek patties, sautéed swiss chard, lubiya (black eyed peas), butternut squash soup, head of fish. Round challah with honey, chicken legs in orange honey sauce, noodle kugel (kids’ request), snickerdoodles.

Thursday: Lunch (with 6 adult guests): Challah and honey, Moroccan fish balls, lamb stew with apricots over couscous, leek patties, platter of raw veggies (cucumber, carrots, sugar snap peas, peppers), cauliflower popcorn, and dessert still pending.

Rosh Hashanah day 2! Simanim (and by this point we’ll probably be “fooded” out!), moroccan cigars and hummus, honey spice cookies.

Friday: (Dairy, 5 guests): Spinach, feta, and craisins salad, platter of raw veggies (made by my kids!); cucumber, carrots, sugar snap peas, peppers, etc., bagels and cream cheese, cheesy lasagna, caramel apple cookies

Shabbat dinner: Challah, salads (roasted eggplant, hummus, pepper salad, olive tapenade, and zhug), lamb stew over couscous, roasted cauliflower, noodle kugel, warm apple pie

Shabbat lunch: Challah, salads, honey mustard chicken, spinach kugel, noodle kugel, honey spice cookies

Shalesheudos: leftovers plus Eruv tavshillin foods

Easy kid food to keep on hand for quick meals throughout this busy week: cooked pasta, cut veggies, and fruit.

What are your menu plans for the week? If you blog about it, please put a link to your menu plan in the comments below.

Permanent link to this article: https://organizedjewishhome.com/2011/09/27/menu-planning-monday-3/

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