Market Basket Kosher Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Fresh Organic Chicken Drumsticks: $3.99/lb
- Fresh Chicken Tenders: $4.49/lb
- Polska Kielbasa: $3.49 for 13 oz.
- Eye Round Roast: $4.99/lb
- Ocean Fresh Wild All Natural Pollock Fillets: $6.99/lb

Vegetables on sale:
- Stem Cluster Tomatoes: $0.99/lb
- Red Salad Onions: $0.99/lb
- Romaine Lettuce: $1.00 for 2
- Cucumbers: $1.00 for 2
- Hydroponic Crisp Butter Lettuce: $2.50 for 2
- Hanover Air Fryer Vegetables: $1.50 for 10-12 oz.

5-DAY MEAL PLAN

Monday
Meal: Oven-Braised Fresh Organic Chicken Drumsticks with Stem Cluster Tomatoes and Red Salad Onions
Description: (Meat) Two organic chicken drumsticks are seasoned and braised in the oven with halved stem cluster tomatoes and sliced red salad onions until the meat is fall-off-the-bone tender and the vegetables form a light, savory pan sauce. A splash of chicken broth and olive oil keep the dish moist and fully kosher with no dairy ingredients.
Sale items used: Fresh Organic Chicken Drumsticks, Stem Cluster Tomatoes, Red Salad Onions
Prep time: 15 minutes active, 55 minutes total
Serving note: Use approximately 0.5 lb of chicken drumsticks (about 2 drumsticks), 0.25 lb of stem cluster tomatoes, and 0.25 lb of red salad onions. Total cook time is about 55 minutes - season and prep the vegetables in advance so the dish goes straight into the oven when you are ready.

Tuesday
Meal: Pan-Seared Fresh Chicken Tenders over Romaine Lettuce with Cucumbers and Stem Cluster Tomatoes
Description: (Meat) Fresh chicken tenders are seasoned with garlic, paprika, and olive oil then quickly pan-seared until golden and juicy, served over a crisp bed of chopped romaine lettuce with sliced cucumbers and halved stem cluster tomatoes. A drizzle of olive oil and a squeeze of lemon from the pantry ties the salad together for a light, satisfying kosher meal.
Sale items used: Fresh Chicken Tenders, Romaine Lettuce, Cucumbers, Stem Cluster Tomatoes
Prep time: 20 minutes
Serving note: Use approximately 0.5 lb of chicken tenders (about 3 to 4 pieces), half a head of romaine lettuce from one head, half a cucumber, and 0.25 lb of stem cluster tomatoes. The second romaine head can be saved for Wednesday's salad.

Wednesday
Meal: Polska Kielbasa and Hanover Air Fryer Vegetables Skillet with Romaine Lettuce Salad
Description: (Meat) Sliced polska kielbasa is browned in a skillet with the Hanover air fryer vegetables until everything is caramelized and heated through, creating a hearty one-pan meal with minimal cleanup. A simple side salad of the remaining romaine lettuce dressed with olive oil and red wine vinegar rounds out the plate.
Sale items used: Polska Kielbasa, Hanover Air Fryer Vegetables, Romaine Lettuce
Prep time: 20 minutes
Serving note: Use about half the 13 oz. package of polska kielbasa (roughly 6 to 7 oz.) and one full 10-12 oz. bag of Hanover air fryer vegetables. Use the second head of romaine lettuce saved from Tuesday for the side salad. Wrap and refrigerate the remaining kielbasa for another use later in the week.

Thursday
Meal: Baked Eye Round Roast with Roasted Red Salad Onions and Cucumbers
Description: (Meat) A small portion of eye round roast is seasoned with garlic, black pepper, and olive oil then roasted low and slow until tender, served alongside sweet roasted red salad onions and cool sliced cucumbers dressed simply with olive oil and a splash of balsamic vinegar. Slicing the roast thin against the grain ensures a tender, satisfying single-serving meal.
Sale items used: Eye Round Roast, Red Salad Onions, Cucumbers
Prep time: 15 minutes active, 75 minutes total
Serving note: Ask the butcher to cut approximately 0.75 lb of eye round roast for one person, or purchase the smallest available cut. Use 0.25 lb of red salad onions for roasting and half a cucumber for the cool side. Make-ahead note: the roast can be seasoned and refrigerated overnight to save time on Thursday evening; allow about 60 minutes of oven time at 325 degrees F.
Recipes:
- Eye of Round Roast

Friday
Meal: Pan-Fried Ocean Fresh Wild All Natural Pollock Fillets with Hydroponic Crisp Butter Lettuce Salad
Description: (Dairy) Pollock fillets are lightly dredged in seasoned flour and pan-fried in butter until golden and flaky, served alongside tender hydroponic butter lettuce dressed with a simple lemon and olive oil vinaigrette. This is a dairy meal - butter is used for frying and no meat is included.
Sale items used: Ocean Fresh Wild All Natural Pollock Fillets, Hydroponic Crisp Butter Lettuce
Prep time: 20 minutes
Serving note: Use approximately 0.5 lb of pollock fillets for one serving. Purchase one 2-pack of hydroponic crisp butter lettuce and use one head for Friday's salad; the second head keeps well in the refrigerator for the following week. Butter for frying is a pantry staple.

SHOPPING LIST

Buy on sale:
- Fresh Organic Chicken Drumsticks (0.5 lb): $2.00
- Fresh Chicken Tenders (0.5 lb): $2.25
- Polska Kielbasa (1 pack, 13 oz.): $3.49
- Eye Round Roast (0.75 lb): $3.74
- Ocean Fresh Wild All Natural Pollock Fillets (0.5 lb): $3.50
- Stem Cluster Tomatoes (0.75 lb): $0.75
- Red Salad Onions (0.5 lb): $0.50
- Romaine Lettuce (1 pack of 2 heads): $1.00
- Cucumbers (1 pack of 2): $1.00
- Hydroponic Crisp Butter Lettuce (1 pack of 2 heads): $2.50
- Hanover Air Fryer Vegetables (1 bag): $1.50

Pantry staples needed:
- Olive oil
- Butter (for Friday fish fry)
- Chicken broth (for Monday braise)
- All-purpose flour (for Friday fish dredge)
- Garlic
- Paprika
- Black pepper
- Kosher salt
- Lemon
- Balsamic vinegar or red wine vinegar