We’re winding down school with a schedule full of papers, tests and loose ends. I want a meal plan that will use up what we have in our refrigerator and freezer. By the end of the year, I look forward to a fresh start in January full of clean eating. But until then, we still have holiday menus, and a few more fun appetizers and cocktails for New Year’s. If you want to get a head start, check out past holiday menus for dinners and breakfasts, and don’t forget to download our holiday ebook full of cocktail, appetizer and dessert ideas! Also, don’t miss this year’s gift guide!
Does anyone else have shock and confusion that it’s mid-December? I feel like a broken record, but time is on fast forward. I’ve been thinking about this year and all the silver linings, which are made even more powerful because of the challenges. I started to make a mental list of all the GOOD things that have happened this year, the things that were accomplished, the friendships from afar maintained. It feels good to make that list.
On to the meal plan! Need to be quick since I have a Smart in the Kitchen School membership cookie class today and an Accenture group dinner class tonight. Here we go!
Leftovers! Feeding my family a big kale salad from my dinner class, as well as grilled tri tip, and roasted broccolini. We’ll have a whole slew of cookies for dessert. All the recipes are in the ebook.
I transferred frozen chicken soup to the fridge for easy reheated lunches this week. For dinner, it’s linguine with sun-dried tomato pesto (also a freezer find!). If you just want to make an “any greens” pesto, leave out the sun-dried tomatoes. We’ll have a big simple salad to use up some greens — I’ll put my oldest in charge of the salad, she makes a good chopped salad with avocado, pepperoncinis and giardiniera.
I made a holiday ham in a weekend cooking class, and we have the leftovers to show for it. Tuesday looks rainy and cold, so it’s ham, corn and potato chowder for dinner. I have my own chowder recipe that’s a little more summery (because of the squash) but it’s gluten-free and slightly healthier.
Making one of my kiddos favorite dinners: Enchilada casserole. I’ll roast a sheet pan of sweet potatoes on the side. We’ll also have a side of beans.
Last night of studying! I’ll cut up some veggies in the afternoon in hopes of a healthy snack, and maybe make some healthy artichoke dip. French dip sandwiches for dinner! This post has terrible, outdated photos, but just trust me. It’s a winner! And it’s easy to make your own onion seasoning to use (which is also great stirred into creme fraiche for a fancy potato chip dip. I usually have the French dip meat in a bowl over steamed cauliflower rice and ladle on some au jus — delish!
Come and get it! Otherwise known as leftover night, or “you’re on your own.” Who’s with me?!
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