What to Cook for Dinner this Week
We’re a week out from our two-week Christmas trip back to Michigan, and I’ll confess something to you: I’ve hardly begun my Christmas shopping. Yeah, I really need to get on that, I know. It just doesn’t seem like it’s almost Christmas. We don’t have a tree, and the weather has been in the 50s and 60s. It still feels like fall, which is something I’m just not used to in December.
Anyway, I wanted to let you know that even though we’re heading to Michigan and will be staying with family for two weeks, I’m going to keep posting the weekly dinner menu for you. I might not cook everything on it, but I’m going to plan just as though I were at home making dinner as usual during those two weeks. So have no fear. I’ve got your back during this busy time, and I’m committed to helping you make dinner efficient and enjoyable, no matter how busy you are.
Here’s this week’s menu. Happy grocery shopping, and happy cooking!
*Note: everything on this menu except the bread is or can be made gluten free.
Monday: Chicken Chilaquiles. These are fantastic on any busy night. Serve over tortilla chips, with some shredded cheese, sour cream, and guacamole if you like. Total yum.
Tuesday: Italian Beef. This simmers all day in the slow cooker, making the house smell awesome. Perfect for a day when you’ll be busy running errands, with no real time in the evening to cook.
Wednesday: Burgers, Tangy Apple Slaw, and Spicy Sweet Potato Fries. One of our favorite burger combo meals at home. *Note: the burger recipe says it’s for venison, but ground sirloin works great, too. If you use a fattier beef, like chuck, just leave out the olive oil.
Thursday: Tuscan Kale and Sausage Stew. Another slow cooker meal that’s easy, healthy, and delicious.
Friday: Takeout Night.
Saturday: Creamy Potato Soup with Bacon and Cheese, and No-knead Bread. Serve with a green salad.
Sunday: My Mom’s Goulash. This is a perfect simple dinner for a Sunday evening. Serve with a green salad. Your littles will love it, too. Use gluten free pasta for a GF dinner.
Weekend Breakfast: Since we’ll be on the early Saturday morning, I’m going to make some Good-for-You Chocolate Banana Muffins on Friday night for us to take on the road.
Weekly Treat: Also perfect for taking along, I’m going to make some of Smitten Kitchen’s Big Cluster Maple Granola. I use pecans instead of walnuts, and lots of dried Montmorency cherries. And a few chocolate chips for E.
