Kosher Once A Month Cooking: Poultry (Part 2 ~ Shopping, Recipes & Freezer Lists)

Read Part 1 of Poultry Kosher Once a Month Cooking here, if you haven’t already. Today, guest poster Shaindy Gerstein is back to tell you how to cook for a day and eat for a month!

As a reminder, here is the menu we are cooking for our Kosher OAMC Poultry Day.

Kosher Once a Month Menu ~ Poultry


Main Dishes
Honey Chicken Kabobs**
2 x 4 pieces Turkey with Sweet Potatoes**
2 x 4 pieces cubed chicken breast halves**
Fajita spice mix**
2 x 4 pieces Shake ‘N Bake Chicken**
(I used store-bought Shake ‘N Bake, but you could easily make your own)
** This is a “dump” recipe and does not need to be cooked until the day it is served

Side Dishes
2 8×8 Broccoli Kugels
2 8×8 Butternut Squash Kugels
2 8×8 Spinach Kugels
1 9×13 Sweet Noodle Kugel (I divide into 2)

1 9×13 Brownies (I divide into 2)
2 loaves Mandelbrot


I know you are eager to get started, but you need to go grocery shopping first. Print out this comprehensive shopping list, which includes every single ingredient you will need to make these dishes. Cross off any of the ingredients that you already have on hand, then head to the store.


This is the order I prepped and prepared my recipes in:



  • 1 cup sugar
  • 1 cup oil
  • 4 eggs
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 bag chocolate chips


  • Mix all ingredients
  • On cookie sheet, make 2 loaves
  • Bake on 325° for 30-35 minutes
  • Cut when hot

Sweet Noodle Kugel


  • 16 oz. egg noodles, cooked
  • 6 eggs
  • 1 ½ cup sugar
  • salt
  • 1 ½teaspoons cinnamon
  • 2 teaspoons vanilla
  • 4 tablespoons oil
  • 2 cups applesauce
  • 2/3 cup raisins (optional)


  • Beat eggs, sugar, salt and cinnamon
  • Add rest of ingredients
  • Grease 9×13 pan
  • Bake on 400° for 40-45 minutes

Shake ‘N Bake Chicken (This is a “dump” recipe, so you freeze the ingredients together, but do not cook until the day you plan to eat)

Freezing Directions:

  • Remove skin from chicken
  • Moisten chicken with water
  • Place in bag with Shake ‘N Bake and coat each piece evenly
  • Place coated chicken pieces in freezer bag. Label and freeze.
  • If you prefer, you can freeze chicken raw and coat with Shake ‘N Bake on serving day.

Serving Directions:

  • Defrost chicken. Cook uncovered on 350° for 45-60 minutes

Broccoli Kugels


  • 40 oz. frozen chopped broccoli, cooked and drained
  • 2 tablespoon onion soup mix
  • 6 eggs
  • 6 tablespoons mayonnaise
  • 6 tablespoons flour


  • Grease 2 8×8 pans
  • Mix all ingredients and pour into prepared pans
  • Bake for 1 hour at 350°

Spinach Kugels


  • 4 10oz. packages frozen spinach, thawed and drained
  • ~4 tablespoon onion soup mix
  • 6 eggs, well beaten
  • 1 cup mayonnaise
  • Corn flake crumbs (optional)


  • Grease pan
  • Mix spinach, eggs, mayonnaise and onion soup mix
  • Spread corn flake crumbs on bottom of pan (optional)
  • Pour mixture on top
  • Bake 1/2 hour on 350°

Honey Chicken Kabobs (This is a dump recipe)


  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves, cut into 1″ cubes
  • 2 cloves
  • 5 small onions, cut into 2″ pieces
  • 2 red bell peppers, cut into 2″ pieces
  • Skewers (if bamboos or wooden, soak for at least for 30 minutes in water)

Freezing Directions:

  • In a large freezer bag whisk together oil, honey, soy sauce and black pepper.
  • Place the chicken, onions and peppers into the bag, remove as much air as possible, seal and freeze.

**can put on skewers and freeze… put in hard container so skewers don’t rip bags

Serving Directions:

  • Defrost.
  • Grill or place on lightly oiled baking sheet and broil in oven a few minutes on each side.

Butternut Squash Kugel


  • 4 frozen winter squash, (10 oz ea.)
  • 2 cup flour
  • 2 cup sugar
  • 3 tsp. baking powder
  • 1 cup oil / applesauce
  • 4 large eggs
  • 2 tsp vanilla


  • Mix all ingredients
  • Grease 2 8×8 pans and pour ingredients into prepared pans
  • Sprinkle cinnamon on top
  • Bake on 350° for 45 minutes



  • 2 cups sugar
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • ½ teaspoon salt
  • 1 cup oil
  • 4 eggs
  • 2 teaspoons vanilla


  • Mix all ingredients
  • Grease 9×13 pan and pour mixture into prepared pan
  • Bake on 350° for ~25-30 minutes

Turkey with Sweet Potatoes (This is a dump recipe)


  • Turkey pieces
  • Sweet potatoes
  • Duck sauce
  • Onions (optional)

Freezing Directions:

  • Freeze turkey pieces in original packaging
  • Peel and cut sweet potatoes in half. Put in freezer bag and freeze.
  • Note: Since sweet potatoes have a long shelf life, I usually just peel and cut the potatoes on serving day.

Serving Directions:

  • Defrost turkey pieces (and sweet potatoes)
  • Place sweet potatoes around side of pan and turkey pieces in the middle
  • Place sliced onion on top
  • Pour duck sauce over turkey, sweet potatoes and onions
  • Bake covered on 350° for 1-2 hours until sweet potatoes are soft


Ingredients for seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • ¾ teaspoon crushed chicken bouillon cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

**Makes enough for 3x

Ingredients for fajita:

  • 1 small onion
  • 1 green bell pepper
  • 1 lb. chicken, cut in cubes
  • 3 tablespoons Fajita Seasoning Mix (above)
  • Wraps

Freezing Directions:

  • Mix all seasoning ingredients and store in an empty spice container.
  • Cut chicken in cubes and place in bag.
  • Cut pepper into slices and place in freezer bag.

Serving Directions:

  • Defrost bag of chicken cubes and sliced green pepper
  • Slice onion
  • Heat oil in pan
  • Cook chicken in pan until it’s mostly white (stir frequently)
  • Add pepper and onion and cook until ready
  • Add ~3 tablespoons of seasoning mix
  • Add a little water if needed
  • Serve on wraps


Freezer Inventory

Hang this list on your freezer door. Check off each item as you remove it from your freezer.

• Honey Chicken Kabobs

• Turkey with Sweet Potatoes

• Chicken breast, cube

• Shake ‘N Bake Chicken

• Broccoli Kugel x 2

• Butternut Squash Kugel x 2

• Spinach Kugel x 2

• Sweet Noodle Kugel x2

• Brownies

• Mandelbrot

Thanks so much Shaindy for sharing this very sensible plan for Kosher Once a Month Cooking! I am so inspired. Shaindy is happy to answer any questions you may have here on the blog. You may also email her at


  1. This is totally inspiring me. Thank you!

  2. I like this!

  3. shaindy, have you found a good potato kugel recipe that freezes and reheats well?

    • Shaindy @ kosherOAMC says

      Hi Toby, I have not (yet) found a good recipe for freezable potato kugel… potatoes is one of those foods that does not freeze all that well. If you find one, please email it to me!

      • whenever I freeze things, they get freezer burnt so fast! (somehow, even when I put in freezer bags and I thought I removed all the air!) Can you provide (lots of) details on how to wrap things and freeze? Also, do you defrost the kugels or just pop them in a hot oven?

        • Shaindy @ kosherOAMC says

          Some tips to avoid freezer burn include: 1. Make sure your food is well wrapped (no air and thick, good quality freezer bags) 2. Don’t store items in the freezer for too long 3. Make sure the temperature in your freezer is below 0 degrees F- at all times. (so avoid constantly opening your freezer and do not open it for long periods of time causing the temp to rise)
          I defrost the kugels before heating them up, but there are others who don’t. It’s up to you!

    • I have found that the secret to having good frozen potato kugel is to bake it longer that you think you should the first time you bake it. I bake my kugel at least 1 1/2 hours, somestime longer. then freeze it. When you take it out of the freezer again bake it longer. This makes sure that the kugel is crispy and not soggy. Good luck.

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