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.
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)
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.