i'm so excited because today i will try something i never tried before
which is to make a full shabbat meal prep on a budget of fifty dollars for a family of five
my goal is to make seven salads fish my main course cholent two desserts and
challah not only will i bring you to shop with me for my weekly kosher grocery haul
but also i will share with you tips and tricks on how and what kosher food i pick and also
how to store produce properly to stop wasting food and saving big bucks so let's jump into it
as you already know from my walmart grocery haul video usually to do my meal prep i will
look in my three fridges and freezers as well as my pantry to see what i have but because
i want to buy everything for the shabbat meal prep i will use my magical kosher recipe book
and choose a shabbat menu that will be delicious but on a budget of 50 i will
use of course my free printable grocery list and the link will be in the description box for you
so now that we are ready let's put on a pretty tickle and let's go shopping
today i'm going to my favorite local grocery that have the best prices near me
to put all the chances on my side to make this shabbat on a budget a success and of course i
have enrolled my two favorite helpers to help me with the task i will start with the veggies and i
know avocados are fruits but they are still in the veggie section and the avocados this
week are on super sale at 25 cents each so i will take five definitely to make some salads the way
to choose them is if the top is slightly soft and it creates a small dent when i press on it
then they are ready for consumption if they were not i would simply leave them on my counter for
them to ripen but these ones are ready so i'm going to simply put them in the fridge i will need
two cucumbers for the salad and what i do to make sure that they are good is that i do a physical
examination on the cucumber like tell me you're a doctor without telling me you're a doctor when
you refer to physical examination to talk about the cucumber but as you can see there's already
some humidity buildup under the wrapper therefore i will remove the wrapper dry the cucumber roll it
in a paper towel and i will be able to store it for weeks in my crisper drawer without any rotting
problem i will need zucchinis for a salad and a side dish and the way to choose them is to make
sure that the surface has no hole and the way to store them is the same way as the cucumbers i will
take a medium-sized celery root and i will use it for a salad and i make sure it's not wet like
this one like ew and or soft i will store it in a cling wrap in the fridge and this was a dollar 27.
i will take some swiss chard at 99 cents per bunch which is a great deal for a side dish of
swiss chard potato and chickpeas too the way to store it is so neat first i will cut the edges
then i will remove the rotten leaves and then i will place them on a damp kitchen towel i will
make the leaves slightly overlap then i will roll them unto itself and it will store beautifully up
to 15 days in the fridge i will take some green onions they are two bunch for a dollar and i
always pick them with a lot of white because this is the only part that we do eat and i will also
take a bunch of cilantro a dollar or two which is super good and to store them it's the same way for
both which is to remove the leaves that are not so good looking and afterwards to place them in a pot
of water they will last up to 10 to 14 days in the fridge i will also need some mushroom for my side
dish and the way of course to check them first is to see that they're fully closed like this one
the way to store them is actually to remove them from their container and then i'm going
to give them a little dry bath here so with the paper towel i simply remove as much
dirt as i can from the head of the mushroom and i place them one by one more or less gently in the
paper bag i will store them in the fridge and they will last up to 14 days i will use celery for two
salads and the way i choose them is of course for them to be nice and firm and green and to store
them before i store them i should say i remove the green leaves that are not so hot looking
and then i roll it in aluminum foil and it will store beautifully up to three weeks in the fridge
i also need some shallots and i definitely prefer the one from france i know i'm biased but they're
always firmer compared to the one in the nets before storing them i will look at them one
by one and if they are damaged like this one i will put it aside but all the rest that are nice
and close and firm i will store them on an empty egg carton and they will store for weeks on end
until they're ready to be used i would love to use these pre-peeled garlic but unfortunately they are
never kosher as we cannot leave unpeeled garlic overnight in the fridge but i will use these
garlic that are amazing i simply remove the outer skin with the dirt and everything else and then
i give a little haircut to the garlic and i store them with the shallots you know for them not
to feel alone poor little shallots i will then cover them with a piece of paper and store them
in a cool and dark place i will take some onions of course it's a dollar per bag i always check
to see if the onions have green stems coming out of them or if they are damaged like this one or
even if they are soft because it means that they will go bad very quickly i will take one bag of
red onions because i really like the colors and salads and certain dish and i will also take a bag
of yellow onion because i like cooking with them before i'm going to store them i will release them
from their prison i will cut them loose from their net because when you leave them in the
net they go bad faster and then afterwards i'm going to evaluate if they are damaged so i will
do a little psychoanalysis now i will simply do a visual check once i see that they're nice and firm
i will put them on an egg carton cover them with paper and store them in a cool dark place
oddly enough in the middle of the aisles i found some watermelon
and of course the way to pick them is to knock on them as the one that
sounds the hollowest will come back home and it inspired me to make a wonderful watermelon sherbet
next to the watermelons don't ask i found mangoes and i do need mangoes to make some mango salad
which is like family favorite and i don't know about you but recently i've noticed
that the mangoes from peru even though they look so good right pink and red and
amazing they're not very sweet compared to the one coming from brazil or like this one from colombia
which are smaller but so much sweeter and the way to pick them of course is to look at them
and when you press on them if it like leaves a dent a little bit like the avocado they are
perfect next to the mangoes we have potatoes don't ask it makes no sense the way that i check them
is like this when i see one that is damaged i skip the bag completely but when i find a bag that is
not so humid and i don't see any damaged potatoes then it's going to come with us the way to store
them is first to see once again if there are some that are damaged like this one this one will go on
the side and i will use it first but the rest that are nice i will simply put them in a container
at the bottom i will put once again my empty egg carton and i will delicately put them one by one
in the container trying not to create a nick afterwards i will cover them once again with paper
and they will store beautifully for weeks i also need some sweet potatoes i always choose them to
be nice and firm i will take three and they are 79 cents for three the way to store them is really to
put them in an airtight container rolled in paper like this one and i did a little test
for you so the one on the right the one that i'm unrolling is the one that i kept the regular way
that i do it it's nice and firm and the one on the left is exactly from the same batch but was left
at room temperature for a full week on the counter and as you can see not looking very good
it has mold on it it's super mushy and with no effort really none it breaks open so really
not the right way to go choose my way we also need some carrots to make two kinds of salads
and the way to store them long term is to roll them into brown paper store them in the
fridge in an airtight container or in your crisper drawer and it will last for weeks
i also need some bell peppers for the main dish i always check to see if that there's no leaves
anything like that they are 150 per pack and the way to store them is simply to roll them
in saran wrap i need some eggplants to make some babaganoush and it's certainly not this one it
looks like it was bitten or something this one is such a good color it's super dark but
the belly button is quite large and the skin is a bit damaged so not this one
and this one albeit it looks a bit dark but when you compare them you see that it's so much lighter
so not taking this one but this one wow it is so nice and dark it has a smaller belly button
yep that's the one that we're taking home i need some rice for the dafina as well as the
main course i took 500 grams for a dollar but i wanted to show you that this 8 kilogram bag
only cost eight dollars and the way that i check them of course is to make sure there's no bug
that can be seen and the expiration date i will also need some chickpeas and on a side note while
looking for chickpeas i saw some cow peas like what do you do with cow peas like seriously let
me know in the comments below so when i check for chickpeas i always look at the bag because
if i see powder like in this one it's a telltale sign that most probably this bag is infested with
insects so i flip it and i look at the other one and this one oh my god it's even worse do you see
the quantity of powder so it's definitely a no-go but third time is a charm so this one is perfect
no insects and no powder i took of course another bag of one kilogram for a dollar
for the chickpeas that i will consume shortly i will simply put them in an airtight container i
like to use glass airtight container and i will do the same thing for the rice if i had a larger
quantity i would put everything in the freezer then i simply take them and i will store them in
my dark and cool pantry and if you want to have a full tour of my kitchen my pantry my freezers let
me know in the comments below i would love to share that with you as well as all my tips and
tricks to find storage solutions from the dollar store i need some flour for the challah and for
the dessert i will not take a brand name that's another way that i save money i will take that
unknown brand for three dollars for five pounds for whatever reason my camera stopped working for
a few minutes while i was filming so i couldn't take that i bought some tomatoes two dollars
a can of diced tomatoes to make shukshuka for a dollar as well as two cans of corn to make a
different salad as well and i also didn't have the chance to film the mince chicken that we
already took in a previous walmart haul and i'm gonna use half of it i also bought three cans of
tuna which are two dollars per cat finally we are done my two helpers are like can we go home mommy
and i'm still super nervous because i've been calculating in my head about how much
it cost so far and i think we're gonna be okay including the meat the fish and everything else
and finally after going at the cash the total was 50 and 93. so i'm a bit
overboard but i'm excited to share with you what menu will we have this shabbat for 50 dollars
so on the menu this week with the flower i did my challah recipe as well as with the same dough i
did wonderful and delicious babka with the mango i did a large mango salad with the cucumbers
and tomatoes i did some cut veggies as well as an israeli salad with the canned tomatoes i did some
shukshuka and a salad with the corn and tomatoes i did another salad with the avocado i did some
guacamole and with the carrots i did some cooked carrot salad as well as zucchini and carrot salad
we also made this amazing creamy hummus i highly recommend that you try and of course
all the recipes are down below for shabbat dinner for the fish we had these amazing fish nuggets
that we love so much and as a main course we had chicken stuffed bell peppers which were delicious
and as a side dish it was the swiss chard potatoes and chickpeas of course for shabbat lunch i did
some dafina and i used like the minced meat to do a kishka with a chicken which was like
really special but still super good and i used the watermelon for the watermelon sorbet which
was a huge hit i am personally blown away by all i was able to make for shabbat on a budget of 50
usually it cost way more another thing that really surprised me is how easy this shabbat
prep was like i really thought that it was going to be more complicated because i didn't use the
ingredients that i usually use and they were different and perhaps the end result of the
meals were not going to be as good but i was totally wrong everything was delicious
we had more than enough for the three meals of shabbat and it was so easy to make so for me
this little experience is a true true show and tell that for fifty dollars you can have
three meals for shabbat that are delicious and it suits perfectly a family of thighs thank you for
being here it means the world to me and know that in my book you are the best i would encourage you
to watch the kosher walmart grocery haul as a follow-up to see my full meal plan process
and since you are here until the end please write in the comments i love shabbat on a
budget so i know i was not alone if nobody told you today know that you are loved and you are
enough just the way you are until next time stay safe stay blessed and don't forget to frum it up