I put this week’s plan together very quickly and will probably end up adapting it a bit, but this is what it looks like for now:
Shabbos – dinner – challah, chicken soup, roast chicken, roasted cauliflower/carrots/pearl onion/garlic, green bean almondine, roasted potatoes, fruit salad, nut butter truffles; lunch – cholent, kishke, chicken, carrot raisin salad, tomato avocado salad, lemon pudding pie, truffles
Sunday – breakfast – oatmeal with coconut milk, grapefruit; d – chicken split pea soup, carrot salad, fresh salad
Monday – b – zucchini bread; l – ricotta cheese pancakes, d – bean and cheese burritos w/ sprouted whole grain tortillas, roasted root vegetables
Tuesday- b – quinoa porridge; l – chicken split pea soup; d – red beans and rice with sausage, lacto fermented green beans
Wednesday – b – mango muffins; d – pizza(one with hazelnut crust, one with regular crust), salad
Thursday – b – baked oatmeal; l – red beans and rice; d – CORN (Clean Out Refrigerator Night) or crustless non dairy broccoli quiche (depending on if there’s enough leftovers in the fridge for a meal)
As always, what is written are the main dishes; breakfasts are usually supplemented by fruit and milk/yogurt/kefir; lunches and dinners are supplemented with vegetable side dishes. I have a bunch of frozen hard cheese, cottage cheese, and ricotta, and this week I’m planning to make a dent in it. I’ll be going shopping the week after next, and since my full size freezer is packed, I must use stuff up to make room for more!
Ds10 just shredded a bunch of purple cabbage to get a new batch of sauerkraut started fermenting. I have a couple of quarts left of my last batch, but in this weather it takes a lot longer than in the summer, so by starting it now it will be ready when this runs out! I also have a couple of quarts of lacto fermented green beans in the fridge, and I’ll try to use that up this week so I have more available fridge space.
The zucchini bread is baked for tomorrow morning; dd15 baked two large pans full so we’ll put one pan in the freezer for a busy morning. I suggested she make it earlier today so that she wouldn’t have to stay up later tonight or rush in the morning to have it baked on time (it’s her turn to do breakfast duty).
Today at 5 pm three of my kids are having a piano recital (ds10, dd13, and dd15), and I have the soup for dinner simmering on the stove so it will be ready before we leave. We’re making dinner for a neighbor again and I don’t want a big rush when we get back. I was planning to make cornbread to go with the soup for her (not for us, since the soup and salads will be plenty for us), but now I’m thinking about sending a bag of organic blue corn chips instead. I’m not sure if that will seem strange to her, though. Any opinions?
Avivah
we have always felt free to supplement meals we sent to other families with packaged stuff. as long as it compliments the meal, i don’t think it would be awkward at all. also, having been on the receiving end of meals too, we never thought it was weird if someone sent something like tortilla chips in a bag- frankly, we appreciated the meal, and it left us with nosh for the kids for the next day… very nice of you to be making meals for someone- would you consider doing that long distance 🙂
As a giver of meals and a recipient of meals, I don’t think its any problem to give a bag of corn chips with soup….even with instructions to eat them together for a very fun taste! :o) (We LOVE eating cholent with corn chips….) I think people truly appreciate the thought adn caring that goes into someone making a meal for them….whatever the meal includes. Tizku L’Mitzvos!