Your Weekly Meal Plan DONE: Week 3

Kosher.com Staff March 26, 2017

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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:


1 red pepper

2 shallots

3 garlic cloves

2 onions

2 to 3 potatoes

1 cucumber

1 tomato


1 lb chopped beef

1 lb dark chicken cutlets

4 tilapia fillets


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 




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:




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


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




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 


1 package spaghetti

1 lb chopped beef

1 Tbsp vegetable oil

1 onion

1⁄2 cup water

1 cup marinara sauce


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


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


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!


Recipe by: Ruchie Erreich


1 lb dark chicken cutlets

1/4 cup shawarma spice

4-6 pitas



1 can Israeli pickles, sliced


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!