Although I am not changing my house over for Passover this year (the last time I did it was in 2009), I still like the idea of spring cleaning my pantry. So this week I’m going to make a dent in some of the various grains and legumes I have kicking around the kitchen, and then I’m going to take a week off from official menu planning while the kids are on Spring Break the following week.
I’m testing out the Honey Spiced Chicken Thighs on the grill tomorrow, because I am bringing them as one of the main dishes to the first Passover seder, and I want to see whether I prefer preparing them outdoors or in the oven. In addition to the chicken, I’m bringing Crispy Smashed Roasted Potatoes and an Apple & Almond Torte for dessert.
Monday: Honey Spiced Chicken Thighs (trying this on the grill), grilled asparagus, Israeli couscous
Tuesday: Pinto Beans & Brown Rice, leftover grilled asparagus
Wednesday: Slow Cooker Vegetable Barley Soup (from the freezer), toasted bagels, fresh mozzarella
Friday: Spaghetti & Baked Meatballs (from the freezer, I’ll reheat them in marinara sauce), salad
Saturday: Smoked turkey breast (from the freezer), garden salad, whole wheat rolls
Sunday: Out to dinner
For more menu planning ideas, check out Laura at Organizing Junkie.