Dad comes to Visit

person holding black tube

Photo by PhotoMIX Ltd. on

This week we are planning for a visit from my father. Dad, who has diabetic issues, is religious about watching his sugar intake, so the challenge was to plan a menu that is low on sugar, and still satisfying enough to feed our entire family, including two teenagers!  On top of that, the chef of the family, my husband, is busy (on Monday, Tuesday, and Wednesday evenings) driving one of the teens to his dual enrollment class about 40 minutes away.  I need a few dishes that can be made ahead with our handy dandy slow cooker.


Sunday:  Chicken & Thyme Soup (Buckeye Beans & Herbs brand at Ros for $2.99 – just add an onion and chicken breasts.

Monday:  Slow cooker white chicken chili. See recipe here.

Tuesday: Slow Cooker Chicken Tikka Masala-  see recipe here

Wednesday: Arugula and Citrus Salad with Za’atar from Haddassah magazine, May 2018 issue (see below) with grilled shrimp.  We ordered the Za-atar spice off Amazon last week.

Thursday:  20 Minute Lemon, Garlic, and Herb Baked Cod – See recipe here 

Friday: Sumac Roast Chicken with Carrots and Chickpeas (from The Washington Post)

Saturday:  Charred Broccoli Feta Lemon Pasta


Arugula with Citrus, Olives and Za’atar

Hadassah Magazine, March/April 2018, From the article on Israeli chef Alon Shaya.

1 pound mixed oranges and/or grapefruit
1 small clove garlic
1 1/2 T lemon juice
1 T. honey
1/2 t. Morton Kosher salt
2 T. extra-virgin olive oil
4 oz. arugula
1/4 cup salt-cured kalamata olives, pitted and halved
1 t. za-atar
  1. Peel and halve all citrus, lay halves flat and use a serrated kinfe to cut them very gently into 1/2 inch slices. Set aside.
  2. DRESSING: grate the garlic in a bowl, add lemon juice, honey, ginger, and salt. Whisking all the while, stream in olive oil so that the dressing emulsifies.
  3. Toss the arugula and olives in the dressing until they’re coated. Pile on the citrus, and sprinkle the za’atar all over as a garnish.

BJ’s:  Milk, Eggs, arugula, (about $10)

WINN DIXIE:  garam masala, bag of halos, 2 grapefruit (about $10)

WALMART: ground cumin ($1.48),1(15-ounce) can diced tomatoes (.72),  naan ($2.50), fresh ginger ($1), plain yogurt ($2.18), carrots ($1.48), 1 whole roaster chicken ($6.96),  2 (4-ounce) cans diced green chili peppers (.72 ea.),  bag frozen corn ($2.22), 3 limes (.33 ea.), 2 lemons (.50 ea.), cilantro 9.98), 2 bags broccoli florets ($5.94), 1 bag white flour ($1.78), feta cheese ($2.12),  tortilla chips ($1.98 ea.), kalamata olives ($3.38), shredded Monterey jack cheese ($2.22), wild caught cod ($8.76) , 1.5lbs wild caught shrimp (why wild caught? If you’ve ever been to S/E Asia and seen the shimp & seafood farms you’d know why).

WALMART TOTAL: $61.08  ( minus $10 coupon for referring another shopper)


Leave a Reply