Hey everyone! This week, our kitchen is going to be a hub of delicious aromas, blending comforting classics with vibrant Mexican flavors. Plus, we’re making the most of leftovers and ensuring everyone, from the littlest eaters to the grown-ups, finds something to love. Let’s dive into the menu!
Monday: Warming Turkey Chili & Cornbread
Today, we’re kicking off the week with a hearty and flavorful turkey chili. It’s a comforting bowl that’s perfect for a Monday evening, especially paired with warm, fluffy cornbread. A great way to ease into the week!
Tuesday: Shabbat Leftovers to the Rescue!
Tuesday is all about those delicious remnants from last Shabbat. It’s a fantastic no-cook night, allowing us to savor the flavors from the weekend and reduce food waste. Win-win!
Wednesday: Enchilada Extravaganza with a Twist
Wednesday is a full-on fiesta! We’ll be serving up classic enchiladas, complemented by vegetarian baked beans and yellow rice, which we’ll even tuck into tortillas for the younger kids (a surefire way to get them excited!). The star side will be corn on the cob, steamed to perfection in the Instant Pot and then dusted with Elote seasoning for that amazing Mexican street corn taste. A refreshing Mexican slaw and creamy guacamole will complete this vibrant meal.
Thursday: Classic Meatballs & Spaghetti
Sometimes, you just need a classic, and Thursday delivers! We’ll be making a comforting batch of spaghetti with homemade meatballs, served alongside simple baby carrots. It’s a universally loved meal that always satisfies.
Friday: Flavors from the Freezer & Fresh Fritters
Our Shabbat dinner is a blend of pre-prepped goodness and fresh delights. We’ll start with a comforting butternut squash soup, which we wisely made ahead and froze. The main attraction will be Everything but the Bagel Salmon, cooked to perfection, alongside creamy garlic mashed potatoes and crispy zucchini fritters. Dessert is a surprise – the kids are taking charge tonight!
Saturday (Shabbat Lunch): Stuffed Shells & Family Favorites
For Shabbat lunch, we’re preparing a spread that caters to all tastes, especially with little ones in mind. We’ll have two kinds of stuffed shells: a Beyond Meat version for our plant-based eaters and a traditional ricotta cheese option. These will be served with a crisp salad, warm garlic bread, a sweet carrot soufflé, and, of course, everyone’s favorite mac and cheese for the younger crowd.
