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 of delicious, quick suppers, shopping list included!
Monday: Vegetable Pizza Squared
Tuesday: Spaghetti with Meat Sauce
Wednesday: Crackered Tilapia
Thursday: Shawarma
This Week’s Shopping List:
Produce
1 red pepper
2 shallots
3 garlic cloves
2 onions
2 to 3 potatoes
1 cucumber
1 tomato
Meat/Fish
1 lb chopped beef
1 lb dark chicken cutlets
4 tilapia fillets
Fridge/Frozen
1 (8 oz) package shredded Mozzarella cheese
1 package frozen pizza dough
1 to 2 slices American cheese
1 (4 oz) container sour cream
Chive and onion cream cheese
Hummus
Techina
Grocery
1 jar Pasta Sauce
1 jar Marinara Sauce
1 (8 oz) can mushroom
1 can Israeli pickles
Shawarma spice
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:
Salt
Pepper
Oregano
Vegetable Oil
Frozen Garlic Cubes
Frozen Parsley Cubes
Olive Oil
Get rid of your chometz before Pesach!
1 box spaghetti
4-6 pitas
25 Ritz-style crackers
This Week’s Recipes:
Vegetable Pizza Squared
Recipe by: Ruchie Erreich
Ingredients:
1 package frozen pizza dough (found in the freezer aisle)
1 cup pasta sauce
1 (8 oz) package shredded mozzarella cheese
1 red pepper, sliced
1 (8 oz) can mushrooms, drained
1 shallot
3 garlic cloves, diced
1 onion, chopped
1 tsp oregano
Salt
Pepper
Directions:
1. Preheat oven to 350°F. Spray a 9- x 13-inch pan with cooking spray. Spread the dough over the bottom of the pan with your fingers to cover completely.
2. Top the dough with marinara sauce, cheese, vegetables, and spices.
3. Bake for 35 to 40 minutes or until crust is crispy. Take the pizza out of the pan and bake on the rack (or on aluminium foil) for an additional 10 minutes.
Spaghetti with Meat Sauce
Recipe by: Ruchie Erreich
Ingredients:
1 package spaghetti
1 lb chopped beef
1 Tbsp vegetable oil
1 onion
1⁄2 cup water
1 cup marinara sauce
Directions:
1. Dice the onion. In a large pan, saute in oil for 5 minutes. Add raw spaghetti, chopped beef, and water. Mix until the chopped beef is in pieces.
2. Cover and let cook for 15 to 20 minutes or until spaghetti and meat are fully cooked and there is no more liquid.
3. Add marinara sauce and cook an additional 5 minutes, stirring constantly.
Crackered Tilapia
Recipe by: Faigy Grossman
Ingredients:
4 tilapia fillets, rinsed well
25 round crackers (Snackers work great)
4 cubes frozen parsley
3 cubes frozen garlic
4 Tbsp olive oil
1 tsp salt
¼ tsp black pepper
Directions:
1. Preheat oven to 350°F. In a food processor with the S blade, combine all ingredients except the fish. Pulse until the mixture forms a loose dough.
2. Place tilapia fillets on a foil-lined baking sheet. Divide mixture among fillets; spread evenly to coat.
3. Bake uncovered for 20 minutes.
Simple side! Make a quick batch of baked potatoes by microwaving 2 to 3 potatoes and topping them with chive and onion cream cheese, American cheese slices, and sour cream!
Shawarma
Recipe by: Ruchie Erreich
Ingredients:
1 lb dark chicken cutlets
1/4 cup shawarma spice
4-6 pitas
Hummus
Techina
1 can Israeli pickles, sliced
Directions:
1. Spray a stovetop grill or pan with cooking spray and preheat. Cut the chicken cutlets into strips. Season with shawarma spice.
2. Grill the chicken until browned, mixing occasionally, about 10-12 minutes.
3. Assemble the pita by spreading hummus on the inside and adding pickles, Israeli salad, and chicken. Top with techina if desired.
Simple side! Throw together a quick Israeli salad by cutting a cucumber, tomato, 2 to 3 pickles, and a shallot into cubes. Add a bit of olive oil, salt, and pepper and enjoy in your pita or on the side!
