Weekly Dinner Menus 2016 – Week One
It’s been a while. I started work last week at my new paralegal job (go me!!) and need to get my home life as organized as possible so that I can be superwoman again and get it all done. I will add that I am currently still recovering from spinal surgery (it’s been 5 weeks) but am feeling really great, considering.
So my menus are not going to be complicated, and some of them (like this week) will include one day of take out and one day of repeating the meal. Look, we don’t have to go crazy here. The family needs to be fed – but there is no need to go insane and lose your mind into the bargain, right?
Thursday nights need to be easy as I have to cook most of the Shabbat food before I go to sleep as I work on Fridays
All items in bold lead to recipes. I cannot vouch for the kashrut of all the original recipes – I adapt as I come across them.
Sunday: Shabbat leftovers / cereal / toasted bagels.
Monday: Creamy Pesto Spaghetti with Peas, with a crusty bread. (Will leave some noodles plain for those who may turn up their noses. They can add ketchup and cheese if they so wish).
Tuesday: Take out (Probably Fried Chicken)
Wednesday & Thursday: Slow Cooker Vegetarian Tofu Chili over a bed of rice with sour cream and tortilla chips.
Shabbat lunch: Store bought challah, Grilled Chicken Salad (leave out the anchovies and the parmesan), with non-dairy bottled Caesar Dressing.
There. That’s really doable for me at this point. I have decided that there is no need for excess in any of the suppers or Shabbat meals – and keeping it simple keeps me happier. So it’s win win for all.