Lidl Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Oven-Baked Brown Sugar Chicken Wings with Roasted Cauliflower and Apple Slices
Description: Meat. Chicken wings are tossed in brown sugar, garlic, and olive oil, then baked until sticky and crisp alongside a tray of roasted cauliflower florets. Fresh apple slices on the side add a crisp, sweet contrast.
Sale items used: Chicken wings, cauliflower, Crimson Crisp apples, dark brown sugar
Prep time: 50 minutes
Serving note: Use about 2 lbs of wings (assumed total weight, roughly 1 lb per person with bone), 1 head of cauliflower cut into florets, and 2 apples sliced. Use about 2 tbsp brown sugar. Bake the wings at 425F for 40 minutes, flipping once, and roast the cauliflower on a second tray for the last 25 minutes. Keep the other 2 lbs of apples' worth (about 2 more apples) for snacks.
Recipes:
- Oriental Chicken Wings
- Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce
- Hot and Tangy Wings

Tuesday
Meal: Pan-Seared Ground Chicken Patties with Smashed Avocado and Mini Corn on the Cob
Description: Meat. Seasoned ground chicken is formed into four small patties and seared until golden, then topped with smashed avocado and lime. Steamed mini corn on the cob rounds out the plate.
Sale items used: Fresh ground chicken, avocado, frozen mini sweet corn on the cob
Prep time: 30 minutes
Serving note: Use the full 16 oz pack of ground chicken for 4 patties (2 per person), 2 avocados smashed with lime juice and salt, and 6 mini corn cobs (3 per person). Sear the patties in olive oil for 5 to 6 minutes per side until cooked through. Freeze the remaining 6 corn cobs for another meal.
Recipes:
- Chicken Avocado Burgers
- Polish Chicken Patties (Ktzitzot)
- Ground Chicken Burgers

Wednesday
Meal: Slow-Simmered Beef Stew with Yellow Potatoes and Frozen Vegetables
Description: Meat. Browned beef stew meat simmers slowly in broth with onion, garlic, and tomato paste until fork-tender. Chunks of yellow potato and frozen vegetables are added near the end for a hearty bowl for two.
Sale items used: Beef stew meat, yellow potatoes, frozen vegetables
Prep time: 135 minutes
Serving note: Use 1 lb of beef stew meat (assumed total weight, 0.5 lb per person), 1 lb of yellow potatoes (about 3 medium), and about 2 cups of frozen vegetables. Simmer the beef for 90 minutes, then add the potatoes and simmer 25 minutes more, adding the vegetables for the last 10. Brown the beef and start the simmer ahead of time on the weekend if you prefer, then add the potatoes and vegetables when reheating. The stew also keeps well in the fridge for a day. Use olive oil and kosher-certified broth, with no dairy.
Recipes:
- Slow-Cooking Beef Stew
- Slow Cooker Beef Stew with Mashed Potatoes (or Instant Pot!)
- Slow Cooker Cholent (Jewish Beef and Bean Stew)

Thursday
Meal: Baked Cheddar and Cauliflower Pasta
Description: Dairy. Protein pasta and small cauliflower florets are folded into a creamy cheddar sauce made with evaporated milk. The dish is topped with extra cheddar and baked until bubbly and golden.
Sale items used: Barilla Protein+ pasta, cheddar cheese, cauliflower, evaporated milk
Prep time: 50 minutes
Serving note: Use 8 oz of dry pasta (about 55% of the box), 1 head of cauliflower cut small, about 6 oz of cheddar (most of the 8.8 oz block), and 1 cup (8 fl oz) of evaporated milk. Make the sauce with 2 tbsp olive oil, 2 tbsp flour, and the evaporated milk. Boil the pasta and cauliflower together for 6 minutes, combine with the sauce, and bake at 375F for 20 minutes. Serves 2 with enough for a small leftover portion.
Recipes:
- Cauliflower Cheese Pasta
- Incredible Baked Cauliflower Mac and Cheese
- One Pot Creamy Cauliflower Mac and Cheese

Friday
Meal: Oven-Roasted Salmon with Lemon-Dill Yogurt Sauce, Roasted Yellow Potatoes and Frozen Vegetables
Description: Dairy. A salmon fillet is roasted until flaky and served with a cool lemon-dill Greek yogurt sauce. Crispy roasted yellow potatoes and a side of frozen vegetables complete the plate.
Sale items used: Faroe Island salmon fillet, nonfat Greek yogurt, yellow potatoes, frozen vegetables
Prep time: 40 minutes
Serving note: Use 1 lb of salmon (assumed total weight, 0.5 lb per person), 1 lb of yellow potatoes cut in chunks, about 2 cups of frozen vegetables, and 1/2 cup yogurt mixed with lemon juice, dill, and a pinch of salt. Roast the potatoes at 425F for 30 minutes, adding the salmon for the last 12 to 15 minutes. Steam the vegetables on the stovetop while the salmon cooks.
Recipes:
- Parchment Baked Lemon Salmon and Potatoes with Dill Yogurt
- Baked Salmon with Creamy Yogurt Dill Sauce
- Roasted Salmon With Yogurt Dill Sauce

SHOPPING LIST

Buy on sale:
- Chicken wings, family pack (2 lbs): $3.98
- Dark brown sugar, 32 oz (x1): $1.49
- Cauliflower (x2): $3.98
- Crimson Crisp apple tote, 2 lb (x1): $2.49
- Fresh ground chicken, 16 oz (x1): $2.79
- Avocado (x2): $0.98
- Frozen mini sweet corn on the cob, 12 ct (x1): $2.99
- Boneless beef stew meat (1 lb): $5.99
- Yellow potatoes, 5 lb (x1): $2.99
- Peak Harvest frozen vegetables, 32 oz (x2 packs): $2.00
- Barilla Protein+ pasta, 14.5 oz (x1): $2.84
- Lidl Preferred Selection cheddar cheese, 8.8 oz (x1): $3.99
- Evaporated milk, 12 fl oz (x1): $0.79
- Faroe Island salmon fillet (1 lb): $8.99
- Lidl nonfat Greek yogurt, 32 oz (x1): $3.25

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Garlic (fresh or powder)
- Onion
- All-purpose flour
- Tomato paste
- Kosher-certified chicken or beef broth
- Lime
- Lemon
- Fresh or dried dill
- Dried thyme or bay leaf
- Paprika