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Cleaning for Pesach was stressful; organizing your meal plan for the rest of the chag doesn’t have to be! Focus on simple clean ingredients with no-fuss cooking methods to get you through your holiday menu. 

 

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Gefilte Fish Patties

My friend Henny gave me this recipe and it has quickly become a family favorite. It’s an easy no-fuss way to cook up a delicious classic.

Ingredients

1 loaf gefilte fish
1 onion cut into half moons

 

Directions

Let gefilte fish loaf defrost slightly, then cut into patties.

Sauté onions until slightly browned, then add fish and cook until lightly browned on both sides.

Serve with onions.

 

Almond Coconut Coated Tilapia

This is a fantastic way to cook up a crispy fish without breadcrumbs! You can also use this coating for chicken or veggies.

Ingredients

4 tilapia fillets
3 eggs
1 cup almond powder
1 cup coconut powder

 

Directions

Dredge tilapia in almond powder, then dip in eggs. Allow excess eggs to drip off before dipping in coconut powder and coating both sides.

Heat up a pan with 1 to 2 tablespoons oil, cook fish on both sides until crispy and cooked through.

If you would like to bake it, lightly grease a baking pan, place the fish on it and bake on 400° for 20 to 22 minutes or until cooked through.

 

 

Shredded BBQ Chicken over Baked Sweet Potatoes

Now this is what I call a good meal. Thickly-shredded bbq chicken served over creamy mashed baked sweet potatoes. Yes please!

 

Ingredients

3 potatoes (sweet or white)
4 boneless, skinless chicken breasts (thick)
1 cup of bbq sauce

 

Directions

Slice potatoes in half and place on foil-lined baking sheet (cut side down) for about 40 minutes on 400° (or until soft).

Let cool and then mash the insides of the potatoes with salt and margarine.

Place chicken in a baking dish. Coat chicken with 1/2 cup of bbq sauce (make sure all sides are covered in sauce).

Bake chicken at 375° for 25 to 30 minutes or until chicken is cooked through.

Let cool and then shred chicken into pieces with a fork or dice into thin slices. Serve over potatoes with bbq sauce drizzled on top.

 

Optional: You can swap the baked sweet potatoes for white potatoes, french fries, quinoa or fresh garden salad. The options are endless and the shredded bbq chicken is always an easy-to-prepare and satisfying topping.

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When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing nina@kosherinthekitch.com and visiting the Kosher in the Kitch fan page on Facebook.