Here we go, the four-week slide into Passover. This month is all about using up everything in the house, since my goal is a kitchen free of leavened stuff, legumes, rice, and grains. I’m hoping it’ll be a cheaper month, too (more on how I’m achieving that in a future post.)
So, what do we eat? Here goes…
Monday: Vegetarian shepherd’s pie (using up leftover mashed potatoes)
Tuesday: Vegetarian tacos with tomatoes, cheese, sour cream, and guac
Wednesday: Cream of mushroom soup (using up leftover sauteed mushrooms), homemade biscuits, broccoli
Thursday: Stir-fried chicken and peppers with rice
Friday (guests for dinner – 4 adults and 4 kids plus us):Challah, chicken soup with noodles, brisket (from the freezer), baked chicken, saffron rice, roasted carrots, broccoli, fruit, and banana bread.
Saturday: Leftovers from Friday
Sunday: Spinach quiche (from the freezer), challah buns
Monday: Pasta with meatless sauce
Wow. The only thing I’ll actually have to buy is tomatoes, and maybe some fruit if we run out.
So, what are you eating for dinner this week? Stumped? Check out some of the other Menu Plan Monday posts for inspiration!