With school ending and camp not starting for another week, we are super busy with our children. So busy that we do not want to spend time cooking in the kitchen.
I’ve been cooking Shabbos in one hour for a while now and it is truly amazing. While I wish I had more time for freezer cooking, I try to make this approach work every week to save me time and sanity.
This menu isn’t meant for meals with company or large crowds, but is perfect for our small family.
The Menu
Friday Night:
- Unstuffed Cabbage (freezer) – I use a recipe adapted from Binah magazine
- String Beans
- Potato Kugel (store-bought)
Shabbos Lunch:
- Gefilte fish
- Schnitzel
- Couscous (the 5-minute variety)
- Roasted butternut squash and baby carrots
The Shopping List
- ingredients for unstuffed cabbage
- string beans
- potato kugel
- gefilte fish, carrots, onions
- chicken cutlets
- couscous
- pre-cut butternut squash and/or baby carrots
The Plan:
- Start cooking the gefilte fish (that’s always first because it takes the longest)
- Pre-heat oven to 350°
- Prepare unstuffed cabbage and put in oven
- Prepare schnitzel and put in oven
- Cook couscous
- Cook string beans (I buy the steam bags and just put them in the microwave)
- Prepare butternut squash and/or baby carrots (olive oil, salt and pepper) and put in oven
- When chicken is done cooking, raise oven temperature to Pre-heat oven to 425°
- Put butternut squash and/or baby carrots in oven and cook for 35-45 minutes
What do you have planned for Shabbos?
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