This week, we’re taking it easy as we recover from the cooking–and eating–we did over the month. I’m a little burned out! No guests for Shabbat this upcoming week, and I am almost exclusively sticking with what I already have here to help mitigate the “damage” the holidays have done to our budget. I plan a small shopping trip for milk and produce, but this will be kept to a minimum. 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: French toast casserole (with leftover challah)
Monday: (Clean Out your Refrigerator Night) CORN (shwarma pie, deviled eggs, pasta, salads.)
Tuesday: Shwarma dinner out – family birthday!
Wednesday: feta spinach salad
Thursday: (Pasta night): Pasta with sauces
Friday: Challah, salads (roasted eggplant, hummus, pepper salad, olive tapenade, and zhug), frozen kugels: butternut squash and spinach, honey mustard chicken (frozen around Rosh Hashanah!), snickerdoodle cookies
Shabbat lunch: Challah, salads, frozen BBQ beef, kugels, snickerdoodles
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.
