December 21, 2019

WEEKLY MENU 12.22.19

Our Weekly Menu 12.22.19 includes two bonus menus: Christmas Dinner and Christmas Brunch!

All the boysies are home (YIPPEE!) and we are celebrating in my favorite way: with food.

We’re starting the week with a teensy bit decadent Italian meal on Sunday. Trying easy recipes is the way to go over the holidays. Baked Fontina Cheese Dip looks both mighty easy and mighty tasty to start. Then I’m bumping up regular meat lasagna with sausage and pepperoni to make it “Meatlovers”. (In my head I said that with jazz hands.) The Italian Cream Cake on the menu may or may not happen.

I’m a bit of a cookie monster at the holidays.

My cookie list was at ten different kinds. Then I added back biscotti, because I needed something that would go perfectly with hot chocolate. I’ve got seven of the eleven sweets baked and wrapped, with more scheduled before Christmas Day. But that means that we probably don’t need the cake. I suppose you don’t ever need cake. We’ll see.

I’ve mentioned before that I come from a huge family.

Sometimes it seems like we’re related to everyone, but at the holidays it’s absolutely wonderful. We’re going to my brother and sister-in-laws home for Christmas Eve Dinner. The food is always delish, and the company divine. Oh, and the drinks are usually flowing as well. My menu entry on Tuesday (Christmas Eve) is what I hope we’re having. Signs point to yes – I’m bringing Scalloped Onions, which go fabulously with beef. (And ham. And pork. But I digress.)

On Christmas Day we spend more time than I’ll admit watching “A Christmas Story”. We’re usually all still in our new Christmas jammies at our big Christmas brunch. We eat ham and spuds for dinner. (We’re usually showered by then.)

The Weekly Menu 12.22.19 reels it back a bit for the rest of the week.

A bit. We’re having a healthy-ish Chicken Fajita Sheet Pan Salad on Monday and family favorite Potato Leek Soup on Friday. We’ll enjoy the last of the ham with family favorite Ham & Cheese Sliders on Friday. We use dinner rolls from Sam’s stuffed with ham and a variety of cheeses (cheddar, Swiss, provolone) and spreads (honey mustard, chipotle mayo, regular mayo). Then we wrap two or three of the little sandwiches in foil and bake at 425 degrees until melty and awesome, about 10 minutes.

It’s a great food week. Yum.

WEEKLY MENU 12.22.19

I found the Baked Fontina Cheese Dip on Tastes Better from Scratch. The Big Italian Salad is a favorite from Once Upon a Chef. Bert’s favorite Italian Cream Cake is found on All Recipes. And finally, the Green Chile Meatballs are from Real Simple.