Whew! Things are getting busy around here. Pesach cleaning is in full swing, and I’ll be honest, that means some corners are being cut in other areas of life.
Enter: leftovers.
As a busy mother trying to maintain a work-life balance, I’ve trained my family’s diet into one that utilizes its fair share of leftovers. I won’t necessarily serve the exact same menu ever time, and a new side dish, or configuration of the meal might be offered, but I simply don’t have time to make an entire meal every evening.
Leftovers can be a lifesaver, saving time, money, and sanity. Well, that is if the original dish was one your family liked first-time-round!
With Pesach fast approaching, and less time for cooking, I’ve been pulling out previously cooked dishes as I empty my freezer, and have been cooking in larger quantities to stretch meals beyond one night.
Meal Plan Week 10 – Leftovers and Life’s Balance
Friday night – Gefilte fish, spaghetti and meatballs, green beans, mushroom potato boureka roll, and whole wheat banana chocolate chip cake.
Shabbos lunch – Gefilte fish, Hawaiian wine sauce brisket, strawberry mango romaine salad with honey dijon dressing, mushroom potato boureka roll, and whole wheat banana chocolate chip cake.
Sunday – Restaurant outing for a family celebration
Monday – Spaghetti and meatballs, green beans
Tuesday – Brisket, mushroom potato boureka roll, peas, and melon
Wednesday – Spaghetti lasagna bake, peas, and melon
Thursday – Homemade bean burritos from the freezer
What are your favorite dishes to make in big batches and serve throughout the week? How do you dress up leftovers so your family will enjoy them? Please share!
