The week
| Day | Dinner | Check the label on |
|---|---|---|
| Monday | Sheet-pan chicken thighs with potatoes and green beans | any spice blend |
| Tuesday | Spaghetti and meatballs | the jarred sauce, the breadcrumbs, and frozen meatballs if you buy them |
| Wednesday | Beef tacos with homemade seasoning | the tortillas or taco shells |
| Thursday | Baked salmon with rice and roasted broccoli | any glaze or marinade |
| Friday | Homemade pizza | the dough or crust, and any pesto |
| Saturday | Turkey chili with cornbread | the chili seasoning and the cornbread mix |
| Sunday | Breakfast for dinner: pancakes, eggs and fruit | the pancake mix, and anything from a bakery |
Where does peanut hide?
Peanut turns up where you might not expect it: baked goods and desserts, candy, granola and cereal bars, some chili and mole sauces, satay and other peanut sauces, and many dishes from cuisines that cook with peanuts. Bakeries, ice cream shops and restaurant kitchens can carry cross-contact.
In the US, most packaged foods have to name peanut when it’s an ingredient. A “may contain” line is voluntary, so a label without one isn’t a promise, and recipes change, so read it every time, even on a brand you know.
Plan it in Foodoodle
Save the allergy on the person’s profile, set to severe, and every planned dinner is checked against it, whoever planned it. Anything that may conflict is flagged first and held back until someone decides. Running a peanut-free kitchen? Add a profile for the kitchen with peanut set to severe. Each person’s Oodle card sends their rules to a school, a camp or a host.
Foodoodle is a helper, not a guarantee. It flags possible conflicts from the ingredients it knows about, and it can’t see inside a packaged sauce or know how a kitchen handles cross-contact.
