Passover is right around the corner, and we all have the same thing on our minds. How do I use up all of this chametz???
Whether it’s puff pastry in the freezer, extra challah on the counter, or a bunch of pretzels in the pantry, there always seems to be so much excess food that we don’t know what to do with. So, instead of just eating them as-is, we’ve gathered a bunch of easy recipes for repurposing all. that. food.
Trust us, with these recipes, getting rid of chametz is going to be the fun part of your Passover prep!
These crispy shnitzel bites are sure to please even your pickiest eater. They are literally gobbled up by everyone! Serve with a fresh salad dressed lightly with olive oil, lemon juice, and salt.
I’ve been searching for the perfect brownie recipe for a long time. One that would rival the cheap, convenient stuff that comes in a box. It had to be dense, fudgy, and chewy, with the signature crackly top. Most importantly, it had to be easy — really easy. And here it is. This brownie comes together without melting chocolate, and I make it sans mixer, which means it’s easy and convenient. Best of all, it is incredibly delicious, with a pronounced dark chocolate flavor and contrast from the salty pretzels.
The salty, crunchy pretzels are coated in a sweet and creamy cookie butter shell. It’s the ultimate snack food and keeps you coming back for more, and more, and –sadly for my waistline – even more! This entire recipe takes about 10 minutes to throw together and is perfect for kids and adults. Plus, it can be made in advance, which is even more bonus! Legit though, it has sprinkles, which for me is the kicker. I really should have just started and ended this whole shpeil at sprinkles.
Pretzels present a very novel idea in coating your chicken cutlets. Everyone is intrigued by how they look and wants to try them. They taste best freshly made, however, I’ve made them on a Thursday and served them on Shabbos — both at night and by day, and they were fine.
Popcorn and candy come together in this delectable Purim favorite. Easy enough for the kids to throw together (and sample it, too!), this one is a true winner.
I’m always looking for a fun crunch topping to add to my salads. Of course, toasted nuts such as sunflower seeds would work here too. Fresh popcorn sprinkled on top is not only on trend but also makes for Instagram-worthy photos and lots of opinionated fun conversation. I like to use homemade popcorn because I can season it to match the salad, but feel free to use a good-quality, fresh and crunchy store-bought variety, too.
With puff pastry, custard, and chocolate chips — all your favorite dessert flavors — blended together in a crispy pinwheel, this confection will surely please all your dessert lovers.
All parties should have at least one food item that is a sharing kind of dish. This is one of those things that are just “fun food” in addition to being delicious!
This recipe is an easy way to upgrade your standard gefilte fish loaf and make it a little more interesting. Enjoy with a quick and delicious dill mayo, or your favorite spread!
I serve this recipe as an appetizer with mushroom sauce on Yom Tov. When I make a log, I slice and serve it as an additional meat choice. It’s really good, and it freezes beautifully, too.
This was hands down the best chicken pastrami I ever tasted. Soft and moist without an artificial aftertaste, this recipe is a winner for a Shabbos side dish.
I used to get a mushroom and onion quesadilla at a local café growing up, and I still think about it from time to time. It was served with fries and always hit the spot! You can put any sautéed veggies you like in your quesadilla. I’ve compiled my favorite vegetables in this one. I love how the corn gets a little toasty in the pan and adds such a wonderful flavor.
I absolutely love simcha-style French toast. I’ll skip the omelet station, pass over the fresh juice, and go straight to the buttery, syrup drenched French toast! My at-home version is less decadent, but still hits the spot. I use Gefen almond milk to keep it dairy free, and swap the white sugar for orange and maple. This freeze-able recipe is the perfect way to use up extra challah!
Is there anything more indulgent than melted chocolate chips in a creamy, custardy, bread pudding, topped with cinnamon and sugar? No. No, there is not. Also, your kitchen is going to smell incredible.
One of my sons barely eats any protein; he’s a pizza and macaroni kind of guy. But for some reason, he actually likes chickpeas! Needless to say, I try to have them in my fridge at all times. When trying to use up some of the extra chickpeas, I came up with this delicious version of a chickpea salad. Think deconstructed falafel, without all of the frying and extra calories! Yum!
Cooking stuffing inside the cavity of a turkey has long been frowned upon in the culinary world. The idea of the stuffing soaking up all the bacteria-laden juices does not sit well with many. I love the idea of turning the stuffing inside out and putting smoked turkey inside of it! It adds a delicious smoky flavor and is practically a whole meal-in-one.
This salad is literally bursting with flavor and texture in each bite. Yes, there are quite a few ingredients and a number of steps, but it’s really worth the time and effort, plus a lot of the preparation can be done in advance. It can be an appetizer, a salad, or even a light main dish. It’s magnificent served layered in a trifle bowl. Exact measurements are hard to give because a lot is dependent on taste and preference.
In the beginning of the week I’ll often order a package of sausages along with the rest of my groceries. It’s a nice change of pace from chicken or ground beef, and they can be used in many ways. This one-pan sausage and rice is one of our favorites. We love the sweet Italian sausages, but feel free to use any type you like.
Mini franks in blanks are always a safe, kid-friendly bet, but can sometimes feel too safe, almost boring. This recipe for mini hot dog egg rolls with dipping is just different enough to excite those eaters who enjoy a little variety.
This supper is a real “no fuss” kind of meal: Toss a few things together on a baking sheet, throw it in the oven, and come back 30 minutes later to find a delicious supper that your entire family will love.
The alternative (much longer) title for this recipe is “I-need-to-get-supper-on-the-table-in-10-minutes-and-I-need-to-know-that-my-kids-will-eat-it franks ’n beans.” But seriously, this super kid–friendly dish is packed with flavor in just minutes of cooking!
I created this salad with the idea that it would be a nice Purim seudah salad to serve with the main course. Once I plated it (and ended up eating the whole thing up!), I realized that it also makes a gorgeous appetizer, so it’s your choice when to use it. What’s amazing (besides the incredible taste) is how simple it is to prepare — you can really pull the whole thing together in minutes!
I usually have a little extra sourdough in my freezer and love creating dishes that incorporate my favorite items. Using tomato jam elevated the croutons and gave them such a beautiful golden glaze. Combining the croutons with roasted squash balanced out this winter salad. It was such a hit I had to make doubles.
Toothsome broccoli in a crisp and crunchy coating with a tangy and satisfying dip. A very palatable appetizer or side dish that will disappear before your eyes.
The breading for these homemade tilapia fish sticks has a unique twist- the bread crumbs or panko are combined with ground coconut. Lightly seasoned, this dish will go over well with kids.
If your family is a fan of broccoli kugel but you’re looking for a way to switch it up with a new and exciting twist, this is the recipe for you! It’s familiar but different, and just so delicious!
Over the years, one of the recipes I’ve gotten the most feedback on is a pear crumble that I wrote for my second cookbook, Cooking with Color. It’s not so much the recipe but the method that people love. In order to prevent the crumbs from getting soggy and melting into the fruit, I discovered that if you bake the crumbs separately on a cookie sheet and bake the fruit first, you end up with a wonderful crunchy topping on a warm, soft fruit.
Did you know that another name for muddy buddies is puppy chow? Hmmmm. I would never share my personal version on these with any canine. With white chocolate, cookie butter and a dash of cinnamon, welcome to this game-changer for snack time.
Frozen pizza dough, premade crusts, and flatbreads:
I love Tuscanini’s new line of Italian breads, and this pizza crust is the most convenient way to serve a pie. Here I topped it with shawarma-spiced ground meat and a good drizzle of techina. It’s a Middle Eastern twist on the Italian classic. Enjoy!
Eat this right out of the oven for a delicious, ooey-gooey treat. (Another reason to serve this pizza right away: Cooked bananas oxidize, so they become less appealing the longer they sit.)
When you think of appetizers that please everyone, it’s impossible to ignore the magic of “pull apart.” This beautiful deli flower is chock full of pastrami, turkey, and more.
A fantastic blend of flavors that will satisfy all meat lovers and pizza lovers at once. For all you “fleishaphobians” out there, and lovers of artisan pizza, this one is for you.
This sweet and salty masterpiece is the perfect way to end a Shabbos or Yom Tov meal. It also happens to be ridiculously easy to make. Shhhh! Our secret!
The classic PB&J combination in these adorable mini pies makes them fun, nostalgic, and simple to make! You can easily make a large batch of these to stash away in the freezer for a quick snack for the kiddos…or the adults!
When you’re looking for a good-for-you treat that will satisfy your sweet tooth, Medjool dates are your best friend. Sticky and honey-sweet, they are the candy of nature – and these two delicious stuffed variations take them up a notch by imitating the flavor profile of two of the most popular candy bars out there! As a macro perk, the healthy fats in the fillings balance the dates’ natural sugar content, softening their glycemic impact and making them a filling snack.
To me, “barbecue dessert” instantly translates to s’mores. There is no more fitting end to a summer cookout than the taste of burnt marshmallow and the crunch of graham crackers, contrasted with velvety melted chocolate. I gave this classic a twist, adding an ice cream element, because as far as I’m concerned, ice cream in the summer is compulsory. Best of all, these store well and can be made ahead of time.
Like chocolate chip muffins? Here’s an easy and delicious recipe that all your kids will enjoy making and eating. Soft, buttery, extra-rich muffins with a vanilla scent, speckled with lots of chocolate chips that melt in your mouth between bites. A great treat with your coffee or as an afternoon snack.
This is a variation on the mishloach manos I gave last year. There’s just something about the jumbo cookie that had everyone raving about them, calling me for the recipe. Well, here it is!
You don’t need to leave your house to enjoy a restaurant-quality dish! This pasta with butternut squash and cauliflower in a cream sauce with thyme and white wine may not be your usual supper, but it definitely can be, since it’s very simple to prepare.
This shortcut pasta dish hits all the comfort notes of lasagna – carbs, sauce, and lots of cheese. Yummy, delicious, and easy enough you can pop it in the oven after work.
Here’s a quick and easy kid-friendly dinner that you’ll find yourself making time and time again. At least that’s what happened in my home. Feel free to swap out the snap peas for whichever veggie your family prefers. I’ve made this with frozen broccoli, pepper strips, and green beans with equally delicious results.
Originally published March 2019. Updated and improved March 2025.
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