Four Kosher Dinner Ideas

Looking for kosher dinner ideas? We put together some delicious kosher recipes where you won’t have to substitute or eliminate ingredients for kashrut reasons.

There’s a great variety here of meat, chicken, fish, and dairy. You can make all four of these dinners in one week, or choose two and have each of them for two nights.

Having a plan in place with good recipes is the first step to a successful meal plan. We took care of the menu, grocery list, and recipes. Now all you need to do is follow along, cook, and enjoy!

The recipes in these kosher dinner ideas are for around six servings but you can adjust them as needed. Feel free to double the recipes and have them for lunch the next day!

The four kosher dinner ideas:

Kosher Dinner Ideas Grocery List:

These are the amounts for six servings but adjust if you’re doubling or halving the recipes. If you have anything on this list you can cross it off. If you don’t have something from the “most probably have at home list”, add it to the main list.

Non-Perishables:

• 1 bag of white basmati rice
• 1 container of seasoned breadcrumbs
• 2 (15-ounce) cans of crushed tomatoes
• 1 jar of pizza sauce

Perishables:

• 6 chicken bottoms
• 3 pounds of frozen flounder fillets
• 1 carton of eggs
• 10 ounces of frozen spinach
• 1 bag of mozzarella cheese
• 1 pound of ground beef
• 1 bag of frozen peas
• 2 pounds of store-bought pizza dough
• 1 small bag or container of candied pecans

Fruits & Vegetables:

• 1 bulb of garlic
• 2 pounds of green beans
• 2 small onions
• 1 pound of romaine lettuce
• 1 pint of cherry tomatoes
• 6 peppers (your choice of colors)
• 1 bunch of fresh parsley
• 6 Yukon gold potatoes
• 1 bag of shredded cabbage
• A few fresh basil leaves
• 1.5 pounds of fresh spinach leaves
• 1 long cucumber
• 1 avocado
• 1 purple onion

Things you most probably have at home:

• Honey
• Apple cider vinegar
• Soy sauce
• Olive oil
• Salt
• Pepper
• Sugar
• Oregano
• Extra virgin olive oil
• Dijon mustard

Kosher Dinner IdeaS Recipes:

honey garlic chicken:

Ingredients:

• 6 chicken legs
• 1/3 cup of honey
• 3 tablespoons of apple cider vinegar
• 4 cloves of garlic
• 3 tablespoons of soy sauce

Instructions:

1. Add the honey, apple cider vinegar, garlic, and soy sauce to a bowl and mix well.
2. Place the chicken in a baking dish and pour the marinade over it.
3. Cover the chicken, place it in the refrigerator and let it marinate for around eight hours or overnight. If you don’t have time to marinate it, you can skip that step.
4. Take the chicken out of the refrigerator around 30 minutes before baking it.
5. Preheat the oven to 375 degrees.
6. Bake for one hour and then lower the temperature to 300. Cover and bake for another 30 minutes or until the chicken is really soft.

rice:

Ingredients:

• 2 cups basmati rice (or any long-grain white rice)
• 4 cups water

Instructions:

1. Rinse the rice a few times.
2. Bring four cups of water to a boil in a medium-sized saucepot.
3. Add the rice and lower the flame to the lowest setting.
4. Cook for around 18 minutes or until all of the water is absorbed.
5. Remove the pot from the stove and place a towel in between the pot and the cover. Let it sit for 10 minutes and then fluff it.

Green Beans:

Ingredients:

• 2 pounds of green beans

Instructions:

1. Bring a big pot of water to a boil.
2. Add the green beans and cook for around five minutes.
3. Drain them right away and pour cold water over them so that they retain their crunch.

Breaded Flounder:

ingredients:

• 3 pounds frozen flounder fillets, thawed
• 2 eggs, beaten
• 1.5 cups seasoned breadcrumbs
• Oil for frying
• Dash of salt & pepper

instructions:

1. Dry the flounder with a paper towel and season both sides with salt & pepper.
2. Dip each piece of flounder into the egg wash and then into the breadcrumbs.
3. Heat oil in a pan on a medium-high flame.
4. Fry each piece of flounder until it’s golden brown; around four minutes per side.

spinach cheese bites:

Ingredients:

• 2 tablespoons of olive oil
• 10 ounces of frozen spinach (thawed and drained)
• 2 cloves of garlic, minced
• 1/3 cup of breadcrumbs
• 1/2 cup of mozzarella cheese
• 1/2 teaspoon of salt
• Dash of black pepper
• 1 egg

Instructions:

1. Add the thawed spinach, egg, breadcrumbs, cheese, garlic, salt, and pepper to a bowl and mix well. You can mix it with your hands using kitchen gloves to get everything well combined.
2. Roll out 12 balls from the mixture and dip them into breadcrumbs.
3. Heat olive oil in a pan and fry the spinach bites until they’re golden brown all over; around 10 minutes in total. Make sure to keep rotating them so that all of the sides are browned evenly.

FRESH VEGETABLES:

Ingredients:

• 1 pound of lettuce, washed, checked, and sliced into medium-sized pieces.
• 2 cups of cherry tomatoes, sliced
• Salt

Instructions:

1. Place the lettuce on a big plate and top with tomatoes.
2. Season with salt and serve.

STUFFED PEPPERS:

Ingredients:

• 6 peppers (your choice of colors) with the tops removed leaving a hole for the stuffing.
• 3 cloves of garlic, minced
• 1 pound of ground beef
• 1 small onion, diced
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 cups of cooked brown rice
• 1 cup of frozen peas
• 2 cups of crushed tomatoes
• 2 tablespoons of fresh parsley

Instructions:

1. Bring a big pot of water to a boil and add in the peppers. Cook them for five minutes and remove them with a pair of tongs.
2. Meanwhile, add the olive oil to a pan and heat it on a medium flame. Add the onion and cook for around five minutes.
3. Add the meat, garlic, salt and pepper and cook for around five minutes. Mix it while it cooks.
4. Add the cooked brown rice and half of the crushed tomatoes and mix.
5. Spread the rest of the crushed tomatoes on the bottom of a baking dish and place the cooked peppers inside.
6. Fill each pepper with the meat mixture, cover the pan, and bake at 350 degrees for around 30 minutes.
7. Top with fresh parsley.

MasHED POTATOES:

Ingredients:

• 6 Yukon gold potatoes, washed and peeled
• 2 tablespoons of olive oil
• 1.5 teaspoons of salt

instructions:

1. Bring a big pot of water to a boil.
2. Cut the potatoes into big chunks and place them in boiling water.
3. Cook until the potatoes are really soft, around 40 minutes.
4. Spill out most of the water (leave a little to help the potatoes have a creamier texture.)
5. Add the olive oil and salt to the potatoes and mash them really well.
6. Adjust the seasonings to your taste.

coleslaw:

Ingredients:

• 1 bag of shredded cabbage
• 1/2 cup of mayonnaise
• 1.5 tablespoons of apple cider vinegar
• 2 teaspoons of sugar
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

instructions:

1. Place the cabbage in a bowl.
2. In a separate bowl mix together the mayonnaise, vinegar, sugar, salt, and pepper.
3. Pour the dressing over the cabbage and mix well.
4. If you have enough time, refrigerate the salad for an hour or overnight. It’ll allow the cabbage to develop more flavor.

homemade pizza:

Ingredients:

• 2 pounds store-bought pizza dough, thawed to room temperature
• 2 cups of pizza sauce
• 2 teaspoons of oregano
• 4 cups of mozzarella cheese
• 1 tablespoon of olive oil
• Fresh basil leaves

instructions:

1. Preheat your oven to 500 degrees.
2. Place a piece of parchment paper on top of an upside down baking sheet. (This will make it easier to roll out the dough with a rolling pin.) If you have two big baking sheets you can make both pizzas at the same time.
3. Place a little bit of flour on the baking sheet.
4. Roll the dough out into a big circle.
5. Pour pizza sauce over the dough and sprinkle it with oregano.
6. Spread the cheese over the sauce.
7. Bake for around 10 minutes or until the cheese is bubbling.
8. Drizzle olive oil over the pizza and top with fresh basil.

spinach salad:

Ingredients:

for the salad:

• 1.5 pounds fresh spinach
• 2 cups of cucumbers, chopped
• 2 cups of cherry tomatoes, sliced
• 1 avocado, cubed
• 1/2 cup of purple onions, diced
• 1/2 cup of candied pecans, chopped

for the dressing:

• 1/2 cup of extra virgin olive oil
• 1/2 cup of apple cider vinegar
• 1 tablespoon of honey
• 2 teaspoons of Dijon mustard
• 1 clove of garlic, minced
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper

instructions:

1. Add all of the salad ingredients to a big bowl.
2. Mix all of the dressing ingredients in a smaller bowl and pour over the salad.
3. Mix everything well and serve.

Notes:

Everything will stay fresh in the fridge for four days. You can freeze all of the dishes except the salads and fresh vegetables. Enjoy!

If you’d like to check out some more of our recipes click here.