Menu Plan Monday, 4/28 – 5/4


Passover officially ends at sundown, but we wrapped up a bit earlier today so my Passover dishes are now stored for next year, and my kitchen is restocked with a silly amount of wheat-, soy- and corn-based products. I realized this year that the part of the holiday I love is the preparation beforehand, and then the first two nights of seders. Really, the rest of the holiday is somewhat of a drag, not because it’s hard to eat that way for me (I don’t eat a lot of bread or pasta, etc. anyway), but because keeping Passover eliminates the vast majority of food my kids — and J. — will eat. Since it is not a religious conviction that drives me to keep the holiday, but rather a desire to preserve tradition, I need to give some thought as to the best way to observe Passover for my family in the future. I have a year to mull it over!

My freezer is bare from being cleaned out before the holiday, so I’m including meatballs and chicken soup in my menu this week. I’ll make lots of planned leftovers for freezing. If I have time, I’ll also make a batch of sweet potato & black bean burritos to freeze individually — J. loves them.

I’m such a creature of habit, and I am thrilled to be getting back to our regular routine this week! I’ll be cooking often but keeping it simple.

Monday: Chicken and broccoli rabe with fusilli pasta

Tuesday: Whole wheat spaghetti & meatballs in tomato sauce, broiled asparagus

Wednesday: Chicken soup with noodles

Thursday: Crock pot chicken & quinoa (I’m adding mushrooms, too)

Friday: Leftovers

Saturday: Steak and squash (yellow and zucchini) on the grill, baked potatoes

Sunday: Order in — I’m voting for Indian

For more menu planning ideas, check out Laura at Organizing Junkie.

3 thoughts on “Menu Plan Monday, 4/28 – 5/4

  1. How do you freeze meatballs? In sauce or plain?

    I’ve done it both ways, depending on how they were originally cooked. When I bake them (like cookies on a baking sheet), I freeze them without sauce — that’s nice because you can store them in a Ziploc and only defrost exactly the number you need. You can even defrost them in a pot of sauce, if you’d like. If I simmer them in tomato sauce on the stove when they’re cooked initially, I make bags of both sauce and meatballs. — Dara

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