Here’s our menu for the week:
Shabbos (Sabbath) – dinner: challah, chicken soup, sweet and sour cabbage, roast potatoes, carrot apple bake, cinnamon buns, chunky applesauce, apple pie
lunch – challah, hummus, techina, carrot salad, savory beet salad, baked barbeque chicken, marinated chickpeas, potato kugel, sweet potato casserole, orange fennel salad, coleslaw, chocolate cake, bon bon cookies, oatmeal cookies
Sunday – breakfast – eggs, avocado, sliced yellow peppers; lunch – hearty vegetable soup; dinner – potatoes, meat sauce, coleslaw
Monday – b – oatmeal; l – chicken pot pie (doubled this when I made it last week), beet salad; d – French cabbage soup (double for following night)
Tuesday – b – polenta; l – butternut squash and chicken bake, rice, fennel salad; French cabbage soup
Wednesday – b – oatmeal; l – chicken spaghetti, carrot salad; d – hummous, chickpeas, fresh vegetable platter
Thursday – b – eggs; l – apple and lentil bake; d – Russian borscht (beet soup)
Avivah
Thanks as usual for sharing your menu plan! What do you serve with polenta to make it a full meal?
For breakfast?? It’s served as a hot cereal, with nothing but butter/olive oil and some seasonings. The kids have fruit for breakfast, too. For lunch or dinner meals, I’d use it differently.
Ah ok. Do you make yours with milk? Mine is just cornmeal and water and salt, so it’s kind of bland and tasteless on its own.
How do you make the apple lentil bake? Sounds very interesting.