Monday, December 19, 2011

Menu Plan (or lack there of) 12-19 to 12-25

Hi anyone who has time to read this.
The countdown has officially begun.
Seven days until the biggest holiday of the year is officially upon us.
Are you ready?
Is there such thing as "ready?"
I am trying to be somewhat on top of our eating this week . . . maybe it will help me feel "ready."
Here is the plan:
Monday - Spaghetti with the Bettelli sauce (we didn't have it on Sunday because of a Christmas party)
Tuesday - Steak on the grill, baked potatoes, broccoli
Wednesday - Chicken on the grill, rice, salad  
Thursday - leftovers
Friday - Christmas dinner with Nicole to gift swap (take out)
Saturday - Christmas Eve dinner at my mom's.
Sunday - Christmas brunch at my house (recipes to follow)
For the Christmas Brunch I have decided to make:
Monkey Bread
Fruit Salad
Here is how I make fruit salad -
I use berries of all kinds and mix in a small container of strawberry yogurt.
It is delicious and looks pretty with the pink yogurt.
Spinach and Mushroom Quiche
• 1 package (10 Oz. Size) Spinach, Thawed And Squeezed Dry
• 8 ounces, weight Mushrooms, Chopped
• ¼ cups Plus 1 Teaspoon Flour
• 1 cup Ricotta Cheese
• 1 cup Cottage Cheese
• ½ cups Parmesan Cheese, Freshly Grated
• 2 cups Mozzarella Cheese, Divided
• 2 whole Eggs
• 2 whole Egg Whites
• Salt To Taste
• ¼ teaspoons Black Pepper

Preparation Instructions:
Preheat oven to 325ºF. Spray an 8×8 baking dish with cooking spray.
Place spinach and mushrooms in a large bowl. Toss with flour.
Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
Transfer mixture to your baking dish and top with the remaining 1 cup of mozzarella. Bake for 45 minutes until set.
Turn the oven to a high broil and place quiche under for 1–2 minutes until top is golden brown.

and lastly, Hashbrown Casserole
2 lb. frozen hashbrowns, defrosted

1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion
1 can cream of chicken soup
8 oz. sharp Cheddar cheese, shredded
2 c. crushed corn flakes
1/4 c. melted butter

Mix corn flakes with 1/4 cup butter; set aside for topping. Combine all ingredients, except topping. Place in buttered casserole dish and top with corn flake mixture. Bake in preheated 350 degree oven for 45 minutes.

Sounds yummy to me.

1 comment:

  1. I am coming over for Christmas Brunch! YUM!

    So great to see you yesterday. Have a wonderful Christmas!!! I hope the boys get some great stuff from Santa!