Easy Passover Lunches

During the week of Passover, as Jews mark their ancestors’ exodus from slavery to freedom, the holiday’s added dietary restrictions might seem like shackles of a different sort — especially at lunchtime on a busy workday.

From Weight Watchers- But by turning your focus to fresh vegetables and lean protein, eight flour-free, corn-free, rice-free, bean-free days can become an opportunity to eat more healthfully. Here are some ideas for easy-to-prepare, portable and tasty lunches to help you fress without fuss. Print out this list and stick it on the fridge and you won’t have any excuse to eat matzo sandwiches all week! (CLICK TO SEE RECIPES)

Passover Brisket Recipe & More

I can remember the days when Passover dinner would sit in the bottom of my stomach like a lead balloon. Luckily, today the meal does not have to be so stodgy with the help of Wildtree! Wildtree products are free of additives and preservatives and do not contain corn syrup or peanuts (just two of Passover no-no’s).

* 8 – 10 pound brisket
* Garlic cloves
* 4 teaspoons Wildtree Beef Bouillon Soup Base
* 1 quart water
* 3 large onions, sliced
* 3 tablespoons Wildtree Roasted Garlic Grapeseed Oil
* 2 teaspoons salt
* 2 teaspoons Wildtree Bayou Blend
* 3 teaspoons Wildtree Garlic Pepper California Style
* 1 cup Wildtree Our Own Ketchup
* 1 cup Wildtree Leslie’s Smoky Burger & Rib Sauce
* 1 cup brown sugar (make sure it is kosher for Passover – Domino’s is.)

Preheat oven to 500˚ F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350˚ F. Combine Beef Bouillon Soup Base and water and pour over brisket, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and sauté onions in Grapessed oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance.