Friday night the boys and I went to my parent’s for Shabbat dinner, and my dad cooked a recipe I’d also bookmarked to try: 15-Minute Fried Herbed Chicken. It was so good! I think it’s the onions in the paste that make it so special, not necessarily the tahini or peanut butter.
Last night I tried a new recipe which was delicious: Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts. We’ll definitely make it again.
Finally, we wound up bringing in a huge Sunday dinner with J.’s family, and I now have enough leftovers for two nights — that makes the start of my week very easy.
Wednesday: Tofu, pepper, & onion stir fry, whole wheat spaghetti
Thursday: Rosemary Roast Chicken (new recipe from my aunt), roasted yellow squash & onions, challah
Friday: Chicken soup (from the freezer) with noodles, Dr. Praeger’s spinach pancakes (bumped from last week)
Saturday: Take out or eat out
Sunday: Spinach lasagna, salad
For more menu planning ideas, check out Laura at Organizing Junkie.