Weekly Menu Plan 138 brings easy, healthy dinners to the table along with a couple of recipes to kick start the holiday baking!
Wow! I’m having a hard time believing that it’s already December! I’m just now to writing 2019 (almost) unfailingly on my checks and correspondence, and here we are, on the cusp of a new year. Thankfully, I have the holiday baking season to look forward to! With the visions of sugar plums and other festive desserts that are sure to cross our paths in the next few weeks, the Dinner Divas are serving several healthy recipes this week, as well as a few holiday favorites. Take a look at what’s on the menu:
Erin/The Speckled Palate starts the week off with her Vegetarian Sweet Potato Bisque. Her recipe includes vegan, Whole30, and paleo variations to cover many dietary preferences. I think a slice of leftover oatmeal bread is the perfect compliment to this creamy soup.
Cheryl/Pook’s Pantry keeps the vegetarian theme going with her perfectly spiced Roasted Pumpkin Tacos with Black Beans. Pumpkin! In Tacos! Don’t knock it until you’ve tried it. These are perfectly lovely served on homemade flour tortillas with a squeeze of lime.
I ease into Wednesday with my slow cooker Roasted Chicken and Root Vegetables.This recipe is in regular rotation in the cooler months because it takes all of 15 minutes to whip together and get into the crock pot. I like roasting the whole chicken because it’s both economical, and comes out perfectly juicy every time. Afterward, I can use the carcass to make homemade bone broth. It’s a recipe that keeps on giving!
Jenni/Pastry Chef Online whips up breakfast for dinner on Thursday with her Yeast Raised Chocolate Chip Pancakes. The yeast gives these pancakes a little lift to make them extra fluffy! Go ahead and make your own maple flavored syrup to drizzle over top, if you’re feeling sassy.
On Friday, Erin is back with a both a tutorial and a recipe with her How to Make Chicken Gumbo. Erin knows her gumbo, and this one is a crowd favorite.
I’m not shy about my love of gingerbread during the holiday season. Cheryl’s Gingerbread Cake is delightfully spiced with the tang of molasses that gingerbread is known for. I love how this cake is so perfect that it doesn’t require any frosting or toppings. Just a light dusting of powdered sugar for aesthetics is all it needs.
It wouldn’t be the holiday season without my Peppermint Cheesecake Brownies. A layer of fudge brownie, cheesecake, chocolate frosting, and crushed peppermint make these seasonal showstopper! I like to cut these brownies into 1-inch squares for a fun addition to holiday cookie platters. You should too.
That’s it for this week! What’s your favorite recipe from the Weekly Menu Plan 138?
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