Weekly Menu Plan 88 features a wide variety of dinners that are as comforting as they are satisfying.
Merry merry, Friends! With Christmas just a few short days away, our Weekly Menu Plan 88 is chock full of delicious, comforting recipes that can pull double duty as a festive holiday dinner for casual and more formal occasions alike.
Take a look at what’s on tap on the Weekly Menu Plan 88:
On Monday, I’m sharing one of our Christmas traditions–kind of. One of our family traditions is to serve a big Christmas Eve Lasagna. You heard me. We do lasagna on Christmas Eve. I highly recommend it! However, if you’re running a tad short on time necessary to make a big ol’ lasagna, give my Skillet Lasagna a try! It has all of the luscious flavors of a classic lasagna, and comes together in a snap!
Jenni/Pastry Chef Online makes Tuesday a breeze with her Easy Sloppy Joe recipe. Y’all know that everyone needs an easy sloppy joe recipe, and Jenni’s here is a big hit. You can even make sloppy joes in the slow cooker for a casual meal to feed a crowd. We Dinner Divas are all about options!
Come Wednesday, I’m already drooling at that sight of Erin/The Speckled Palate’s Mediterranean Herb Crusted Beef Tenderloin. Tender, juicy beef tenderloin with a load of fresh herbs is such a simple recipe that makes a huge statement on the table. Talk about fancy comfort food!
Not much is more comforting than a really good pot pie. Crust top and bottom, if you please. That’s why I’m so excited about Sarah/My Imperfect Kitchen’s Vegetable Pot Pie. Sure it’s pie, but there are a slew of vegetables up in there! It’s practically a health food.
Friday brings what I’m going to pin to make on New Year’s Eve. That’s Cheryl/Pook’s Pantry Red Wine Braised Short Ribs with Rutabaga Puree. Just look at those tender short ribs! Rutabaga is a cross between a cabbage and turnip, with a milder flavor than turnips. I find rutabaga to taste similar to a carrot but without the sweetness. It’s a key ingredient to my Lower Peninsula Pasty (meat pies) because the flavor is so versatile. If you can’t source the rutabaga, I suggest using parsnips or just toss the whole affair over polenta or grits. Just. Make. The. Short. Ribs.
Cheryl has been taunting me online with this gor-gee-ous Gingerbread Cake for the past couple of weeks. I mean seriously! Just look at this cake! She uses her Nanny’s recipe, so you know that it’s full of classic gingerbread flavor. The cake is so easy as it’s baked in a 13 x 9 baking pan and cut into squares. If you’re feeling fancy-pants like Cheryl, then make a simple snowflake stencil and dust the pieces with powdered sugar. Those snowflakes slay me!
Speaking of gingerbread, my Gingerbread Cut Out Cookies are an absolute must this holiday season. The simple recipe is egg free and doesn’t spread while baking in the oven. I’m seriously smitten with these shortbread-based cookies.
What do you plan to make from the Weekly Menu Plan 88?
Tell me about your foodie holiday traditions!
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