Join Date: Jun 2004
Location: Long Island, NY
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 17 Post(s)
The Jewish holidy of Succos is coming up and I need to figure out holiday meals that are easy to carry from my upstairs kitchen downstairs to the succah. I'm thinking one-dish meals that I can make in a foil pan, so I can make a single trip with a covered pan of food with the challah bread resting on top.
I need to figure out 6 meals for 5 people: Wednesday night, Thursday lunch, Thursday night, Friday lunch for "Yom Tov" and Friday night and Saturday lunch for Shabbat- all of these meals will take place in the succah, weather permitting. I'm not 100% certain the girls' dad will be able to make it for the daytime weekday meals, but I want to have enough food prepared just in case.
So far I've decided to make cholent for Saturday's lunch- a stew made from beef, beans, and vegetables that I'll make in my crock pot insert but put in the oven. I have beef and beef bones in my freezer already.
Help me plan 5 more meals! Already in my oven I have chicken breast cutlets in a marinade (.75 lbs), 1 lb of ground turkey, and 1.5 lbs of ground beef (frozen in .25 lb burgers, 2 bags of 3 each.) Can that meat be used for 4 separate "one pot" meals? If not, what kind of meat should I purchase to supplement what's in my freezer already?
I have plenty of frozen veggies, plus lots of dried beans in my house. I have garlic and onions and carrots. I know I'll need more carrots and onions and I can pick up any other veggies when I go shopping. I want to get this meal plan figured out before I go to the supermarket (though I'll be going to Trader Joe's today for more milk and eggs.)
Ruth, single mommy to 3 quasi-adults