Menu Monday

Whew!  The “year” continues.  We had an office party Friday night while DD was babysitting with some other kids at church.  (They held a parents night out for the younger kids while the older kids babysat.)  When we came back to pick her up she had a headache and wasn’t feeling good.  We got her home and she was running low grade fever.  This morning it got up to 102°.  It seems like every December one of us gets sick.  I’m glad it’s far enough away that she can get better before Christmas Day.  I’m doing my best to keep the rest of us well until then.

Here’s the menu for this week.

Monday:   Cajun-Spiced Pork Chops

Tuesday:  Baked Honey Chicken Tenders (use coconut aminos instead of soy sauce)

Wednesday:  Steak with Bleu Cheese Crust (use gluten free bread)

Thursday:  Cowboy Paleo Chili

Friday:  Honey and Ginger Chicken

Saturday:  Pizza Topping Casserole

Sunday:  Dine out or eat left overs

 

Menu Monday (on Tuesday)

I’d say it’s been one of those weeks, but it’s really more like one of those years.  I keep thinking I’ve made it to the top and  have it all under control only to  realize there’s a higher mountain on the other side.

On a positive note…my son is a boy scout and finished his eagle project back in August.  He had his board of review last night and that was his last hurdle.  Now he just needs to wait on the paperwork and he has his Eagle Award.  Whew!  We are so proud of him.  He also (on the SAME day) competed his final in his first college class, Calculus.  Those two things have brought about a great deal of relief in our household.  Now we can relax some and enjoy the holiday more.  :-)

Monday:  Zucchini Spaghetti  and Meatballs with salad
Tuesday: Pork Fried Rice
Wednesday: Black Bean and Spinach Enchilada Casserole, Avocado Slices
Thursday: Smoked Sausage and Cabbage (Use Aidells Gluten Free)
Friday: Baked Stuffed Flounder and Broccoli
Saturday: Bleu Cheese Burgers with roasted vegetables
Sunday: Crock Pot Chili  with Salad
Snack Recipe: Root Vegetable Chips
Dessert Recipe: Gluten Free Oatmeal Cookies

Happy Thanksgiving!

This week is clean out the fridge and freezer week to get ready for Christmas.  I like to use freezer cooking from time to time and before I can do another big freezer cooking day, I need to get rid of everything that is left.  I checked our garage freezer last night.  These are the things that I need to use up so that will be our dinners and lunches this week.

Monday: Pan Seared Rosemary Apricot Chicken

Tuesday:  Chili

Wednesday:  Pan Fried Coconut Flounder,

Thursday:  Spicy Garlic Lime Chicken

Friday:  Steaks

Saturday:  Salad and Meatball Soup

Sunday:  Clean up leftovers.

Cranberry Relish

Cranberry Relish

prep: 5 MINUTES

total: 5 MINUTES

INGREDIENTS:

  • 1 12-ounce bag fresh cranberries, washed
  • 1 orange, quartered, seeded with peel left on
  • 1/3 cup sugar or 1/4 cup honey

DIRECTIONS:

  1. Combine all ingredients in a food processor. Blend until smooth, but still grainy.
  2. Chill for at least 1 hour, or until ready to serve.  Great to make the day before.

*Optional:  Add 2 tsp fresh grated ginger or 1/2 cup chopped pecans or walnuts

*Navel oranges are great for this recipe because they do not have seeds.

Pumpkin Cheesecake

Ingredients:

  • 1-1/4  cups gluten free ginger snap crumbs (I buy Trader Joe’s Brand and place in large Zip-lock bag and crush with rolling pin or meat mallet )
  • 1/4 cup butter or ghee, melted
  • 3-8 oz packages cream cheese, softened
  • 1 cup plus 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 pound fresh pumpkin (roasted and mashed)
  • 4 eggs
  • whipped cream

Directions:

  1. Move oven rack to center position.  Preheat oven to 350°
  2. In large bowl, mix crumbs and butter.  Press evenly into the bottom of 9-inch spring-form pan.  Bake 10 minutes, then let cool.
  3. Reduce oven temperature to 300°.
  4. In large mixer bowl beat the cream cheese, 1 cup sugar, the cinnamon, and ginger on medium speed until smooth.  Add the pumpkin puree.  Now add in the eggs, one at a time, on low speed. Pour the mixture into the spring-form pan.
  5. Bake until the center is firm, about 1.25 hours.  Cool to room temperature.  Cover and refrigerate at least 3 hours.  (Can make up to two days before)
  6. To loosen the cheesecake from the sides of the pan, run a sharp knife between the sides of the pan and the cheesecake, then unbuckle the side and carefully remove.
  7. Serve with a dollop of whipped cream.

Recipe adapted from a recipe by Leanne Ely

Where Learning Never Ends

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Merry Christmas!
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