Fresh pita with whatever you want. Most dipped into bowls of zaatar dip. Plain greek yogurt with maple syrup. Tomato and cuce salad (no one ate this except my husband and my three year old who will eat anything). Fiber one cereal mixed with PB and marshmallow fluff for dessert. One kid only ate dessert. Oh well.
This thread and all the ‘no excuse’ thread really motivated me- made supper every night this week!
Tonight was salmon/ sugar snap peas/ sweet potato rounds
we also had chicken/ rice / veggies in a pan. Sliders and hot dogs with buns on Sunday for Rosh Chodesh. Salmon another night with green beans and steak with asparagus.
Homemade pizza, salad. Was going to make a milchig soup but didn't happen, I sometimes make one Thursday and keep the rest for melava malka.
2 kids refused to taste the pizza and had cereal and milk.
Fresh pita with whatever you want. Most dipped into bowls of zaatar dip. Plain greek yogurt with maple syrup. Tomato and cuce salad (no one ate this except my husband and my three year old who will eat anything). Fiber one cereal mixed with PB and marshmallow fluff for dessert. One kid only ate dessert. Oh well.
I ate eggs, rice cakes, and halvah. Yumm!
I tried making pita, it didn't come out so amazing. Would you post how you make yours?
For me, big omelette with leftover slightly wilted spinach, red onions, 2 eggs, and the rest of the package of beef fry that I used for a recipe for shabbos.
Husband - "sweet and heavy" chulent from local grocery store (HOW this guy eats that stuff, I have no idea. It's a heart attack on a plate.)
adult daughter had leftover chicken in a big salad.
older teenage son had BOTH the pizza/salad AND the sweet and heavy chulent (not at the same time. Older son tends to have supper number one and then supper number two....three....four etc. I really want his metabolism!)
its actually super easy really, because I kind of cheat, I use canned beans
saute an onion and two cloves of garlic for 2 mins, add 4 tsp chili powder, one 29oz can tomato sauce and half can full of water. Pour in 6 cans of beans, eg kidney beans, black beans, roman beans,canneloni beans etc. Add 8oz frozen corn or 1 can corn. add salt, a little pepper too. can also add one chopped red pepper if liked.
Bring to boil, simmer for at least 30 mins. mash up the beans a bit with a potato masher, it thickens the soup a bit.
always tastes better after a day or two (if it lasts that long!)
u can serve it as a soup or over rice
So far: butternut squash soup is made. Is that enough?
Updated to add that I ended up warming up leftover shabbos meat (that I diced to stretch!) with the plain paste from Friday afternoon.. spiced it with some bone sucking sauce and frozen garlic cubes and served it with a poached egg on top and sprinkled with dry parsley! Walla!
Last edited by simba on Sun, Jan 13 2019, 6:19 pm; edited 1 time in total
