If you do something each day for shabbos

amother

Clover

Thu, Jan 04 2024, 10:45 am

I don't really leave much for Friday and we don't eat that much but here is what I do...

Monday bake
Tuesday side dish that can freeze
Wednesday prep for Thurs (ie soak beans, peel potatoes, ck veggies), make a side if needed, fish
Thursday cholent, salad, chicken
Friday chicken soup, potato kugel

I shop Sunday and Wednesday. Clean all week long.

amother

Hydrangea

Thu, Jan 04 2024, 10:50 am

Once a week I make 1-2 things in bulk to freeze, enough for the month or more.

This can include:

Challah
Babka
Cake
Cookies
Gefilte fish patties
Matbucha
Roasted eggplant (without mayo)
Sautéed onions for onion dip (no mayo)
Tahini
Potato Kugel
Lukshen Kugel
Chicken Soup

Having a well stocked freezer is the key to a relaxed Erev Shabbos!

If my freezer is up to date, I only need to make salmon and chicken fresh on Friday.

amother

Babypink

Thu, Jan 04 2024, 11:04 am

amother Hydrangea wrote:

I'm very similar,
I have alot in the freezer
challah (bake on Sundays when freezer is running low)
chicken soup
knaidlach and lukshen
potato kugel
lukshen kugel
topping for apple crumble
baked goods
roasts
deli roll
farfel
We don't necessarily use all the above every week but I can rotate and pull out what I need,
when any of these needs refilling I usually make it fresh for that week, but make extra and put in freezer as well.
On Wednesday I make gefilte fish, roasted garlic, boil eggs, and make potato kugel if I have none in the freezer, prepare cholent in crock pot
On Thursday morning I put up cholent (we like to eat it for supper Thursday night, but then I put it back in the freezer until Friday so it doesn't get too burned) make marinated salads, apple kugel, take out all frozen food, make any dips
On Friday I just make salmon if I'm making, if I'm roasting chicken, I'll put it in the oven on 250 before I go to work.

amother

Bluebonnet

Thu, Jan 04 2024, 11:46 am

pre-measure ingredients for challah early in the week, sifted flour, salt,yeast,sugar each in a separate container. Make dough Thursday, refrigerate in bowl, take out Friday morning to come to room temp, shape loaves, leave an hour or three, bake. Or bake early in week and freeze.

Cook lokshen for kugel and refrigerate. Add rest of ingr Wed nite to bake Thursday or put in pan Thursday so Friday it goes right in oven.

Inspect and Soak beans for cholent, refrigerate.

cut up and freeze soup veggies. Make chicken or meat broth Tues or Wed, refrigerate, skim fat next day or day after, then add seasonings and vegs and cook till veggies are done.

amother

Navyblue

Thu, Jan 04 2024, 12:07 pm

We're very traditional when it comes to Shabbos food so it's always the same old stuff. I also cook a lot in bulk so things like challah, soup, ferfel and liver I make once every few weeks and take it out of the freezer weekly.
Fish, lukshen, eggs and kugels gets cooked Thursday night.
I put up cholent and roast chicken Friday morning. Dips are done when I come home from work.
I bake on Wednesday and try to make a special dessert Thursday night.

amother

Thistle

Thu, Jan 04 2024, 12:22 pm

I work and do a very traditional menu. I have a small family tho, so one lukshen kugel 9x13 can last 4 weeks

Sunday, I stock up on baking. Basic cakes.

Wednesday is fish

Thursday is soup, large pot so its only once in 5 weeks or so.
Soak beans, prepare crockpot and food processor on counter (so Friday goes faster).
Some dips. Mayo based last 2 weeks at least.

Friday is chulent, kugel, eggs (done before 9am usually), apple pie (crumbs from freezer). Also challah every 4 weeks or so.
Dh is in charge of tomato dip.

I try to do the following on Sunday or midweek if I did an easy dinner so the freezer is stocked:
Lukshen kugel
Kishka
Lukshen for soup
Sautéed onions for freezer
Crumble