Real Food Menu for Week of 12.14.2020
Instead of wrapping eleventy-billion gifts for shipment to family far and wide, I spent yesterday morning foofing the Hoosier. (Yes, foofing is the technical term.) Fiddling while Rome burns, as it were. I just love the result. Here’s a little peek:
For my new readers (welcome!), I plan four dinners per week to leave space in the schedule for a dinner out and a leftovers night or two. Nothing makes me grumpier than throwing out perfectly good food gone rogue. I’m intermittent fasting, so breakfast and lunch are for hubs only.
We’re knee-deep into prepping all the Christmas things, so keeping this week’s menu fairly simple.
Homemade Granola – Being the cinnamon freak that he is, I double it for Mark and add a sprinkle of nutmeg. Mark likes this best with coconut milk and banana slices; it’s delicious with Greek yogurt and fresh berries as well.
Slow Cooker Spanish Chicken and Rice – I sub brown rice for the wild rice. This recipe is great for meal prep as it makes enough to feed a crowd and reheats beautifully.
Butternut Squash Soup with Bacon, Sherry and Thyme – New Recipe! We both agree we could drink this soup! I don’t bother peeling and cubing my squash. Simply slice the squash in half lengthwise, brush with olive oil and roast at 375° for 45 minutes, or until fork tender. Roast thick onion wedges along with the butternut, or saute them in the soup pot until caramelized.
Cheesy Cauliflower Nachos – These are sensational and perfect for Meatless Monday.
Green Bean Gratin with Ham – New Recipe! We’ve tried this recipe a couple of ways, and Mark liked it best with cheddar cheese rather than swiss. *adds swiss cheese to the no-fly list*
Nitrate-free ham (try Hormel natural) is a nice addition when serving this as a main dish. Omit the ham for a vegetarian option. I use gluten-free breadcrumbs and almond milk. The sauce will thicken slightly upon cooling.
Vegetarian Hash – We enjoyed this so much last week, we’re repeating it. If it ain’t broke, don’t fix it! This makes four hearty dinner portions.
Weeknight Taco Soup – An old favorite, lightened up by substituting ground turkey for the beef. This tasty number is great for meal prep because it keeps well in the fridge for a few days, or in the freezer for several weeks.
Buffalo Chicken Dip – So good! I think 1/4 cup of hot sauce is perfect, add more if you love heat and don’t need those taste buds. This dip is great with celery sticks or as a spread for sturdy crackers. We like the gluten free multigrain crackers from Aldi.
Stovetop Sauteed Cinnamon Apples – Simple and delicious. I leave the maple syrup out, but include a pinch of nutmeg because it belongs in nearly everything!
I hope your week is off to a great start! Here’s a little reminder for those of us burning the midnight oil in preparation for Christmas:
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