Supper: Game On
Cooking

Supper: Game On

March 14, 2017 | Ruchie Erreich

It's crunch time for all ladies making Pesach. In other words, we have no time or brain space to plan elaborate suppers. We literally need it spoon-fed to us. (Well, not literally, but no pun intended.) Follow this easy guide for a stress-free, week-by-week, month of delicious, quick suppers!

 

Tuesday: Mixed-Up Meatballs

 

Wednesday: Sticky Salmon

  

Thursday: Balsamic and Herb Chicken

 

This Week's Shopping List:

Produce

  • 1 cucumber 
  • 1 tomato
  • 1 bag pre-checked lettuce

Meat

  • 1½ lbs. chicken cutlets
  • 1 lb. ground meat (beef and/or chicken)
  • 4 to 6 salmon fillets

Fridge/Frozen

  • 4 oz. feta cheese

Grocery

  • 5 oz. orzo
  • Teriyaki sauce
  • Balsamic vinegar
  • 1 packet Italian salad dressing mix
  • Parsley flakes

 

The best suppers are those that are already in your pantry or fridge. Here are some staple ingredients that you probably already have in your kitchen! If you are running low, be sure to add them to your shopping list:

  • Orange juice
  • Eggs
  • Frozen garlic cubes
  • Olive oil
  • Vegetable oil
  • Salt, Pepper, Paprika
  • Bread crumbs
  • Ketchup
  • Brown sugar
  • BBQ Sauce
  • Honey
  • Onions
  • Rice
  • Onion soup mix
  • Soy sauce
  • Croutons
  • Margarine

 

 

Mixed-Up Meatballs

Recipe by: Ruchie Erreich 

 

1 lb. ground meat (chicken and/or beef)

1 Tbsp. bread crumbs in 2 Tbsp. water

2 eggs

½ cup water

¼ cup ketchup

¼ cup brown sugar

¼ cup BBQ sauce

Dash of paprika

3 frozen garlic cubes

1 onion, diced

Salt and pepper

 

Directions:

1. In a bowl combine bread crumbs and water. Add eggs and beef. Mix well.

2. Place the rest of the ingredients in a crockpot.

3. Form meatballs and add to the sauce. Cook on high for 6-8 hours.

 

Side Kick! 10 minutes before serving, add 1-2 cups of rice to the crockpot and let cook. Serve with the meatballs for a great-tasting side!

 

Sticky Salmon

By: Ruchie Erreich

 

4 to 6 salmon fillets

1 cup orange juice

½ cup honey

2 Tbsp. teriyaki sauce

½ cup brown sugar

½ cup seasoned bread crumbs

 

Directions:

1. Preheat oven to 350°F. Combine orange juice, honey, teriyaki sauce, and brown sugar in a large plastic bag.

2. Add salmon fillets to the bag and let marinate in the fridge for at least ½ hour.

3. Place fillets in a baking pan with some sauce and top with bread crumbs. Bake for ½ hour.

 

Simple Side! Throw together a quick salad of lettuce, cucumbers, tomatoes, croutons, and feta cheese. Top with your favorite dressing and serve!

 

 

Balsamic and Herb Chicken

Recipe by: Rivky Kleiman

 

 

1½ lbs. chicken cutlets

⅓ cup olive oil

⅓ cup balsamic vinegar

1 packet Italian salad dressing mix

2 Tbsp. parsley flakes (optional)

 

Directions:

1. Place marinade ingredients in a large plastic bag and mix well.

2. Add chicken cutlets and marinate for at least one hour or overnight in the fridge.

3. Preheat the grill to high and spray with non-stick spray. Remove cutlets from marinade and grill for 2 to 3 minutes on each side.

 

Simple Side! Place 1 cup uncooked orzo, 2-3 Tbsp. onion soup mix, 1 Tbsp. margarine, and a dash of garlic powder in a pan. Add 1½ cups water and bake covered for 45 minutes.

 

Next week's suppers >>

 

Peek ahead to week 3 >>

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