Menu planning requires a degree of flexibility. Our plan last week made it through to the end of the week with a few minor changes. This week’s plan changed several times from when I wrote it down and continue to change even while I was cooking!
Prepping ahead was an important part of getting ready for this week. Several dishes are already made with the hope that the week will be just a little bit easier.
Monday
Refried beans
Grilled tilapia
Mexican rice
Grilled summer squash
Tuesday
Hamburgers
Hot dogs
Baked beans
French fries
Cut veggies
Wednesday
Leftovers
Thursday
Bourekas
Falafel
Shakshuka
Friday
French onion soup – I cheat a use the Instant pot to help speed this recipe along.
Spinach lasagna with homemade ricotta cheese – making ricotta from scratch was definitely one of those COVID kitchen challenges.
Eggplant parmesan
Salmon – thinking about putting that yummy Trader Joe’s coffee rub on it
Carrot kugel
Garlic bread
Salad
Saturday
Cholent
Deli meat
Salad
Butternut squash soufle
Crapple kugel – the recipe calls for pears but we almost always substitute apples.
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