How is it the end of the year already? If you’re anything like our family, that means lots of hustle and bustle between Christmas parties and gatherings. It also means tons of baking, which sometimes takes a lot of time. So, this week, let’s focus on meals that’ll save your energy for your upcoming festivities.
Meatless Monday: Cream of Mushroom Soup
Canned cream of mushroom soup is the easy way out, but this homemade version is the tastiest way out! It’s thick, creamy, and makes even the Monday-est of Mondays better.
Hot tips
- Use homemade chicken broth for the deepest, richest flavor, especially since the soup doesn’t have any meat otherwise.
- If you need a protein, consider a side sandwich like this steak one.
- Make a double batch of this soup to last you through the week, but avoid freezing it as the cream doesn’t thaw well.
Turkey Tuesday: Air Fryer Turkey Meatballs
Meatballs are such an easy way to add protein to almost any meal. Make them in the air fryer and you’ll be amazed at how crispy, yet juicy they turn out!
Hot tips
- Pair these meatballs with any side dish you can think of! Whether it’s a salad, pasta, or mashed potatoes, there’s no wrong way to do it.
- Double this recipe and freeze the extra meatballs to have protein on hand whenever you need it. Freeze the meatballs raw or cooked — it’s up to you!
- Any leftovers can be used as salad toppers for Friday’s salad!
“Wowing” Wednesday: Oven Baked BBQ Pork Ribs
Ribs shouldn’t be reserved only for specialty BBQ restaurants. Make your own fall-off-the-bone ribs this week and be “wow-ed” at the flavor.
Hot tips
- For maximum flavor, marinate the ribs in the dry rub the night before. Don’t fret if this isn’t possible — the ribs will be tender and tasty either way.
- Serve the ribs with any leftover sides from yesterday’s dinner (pasta, potatoes, or even quinoa).
- Top with your favorite BBQ sauce. Anything from your pantry is great, or make a homemade BBQ sauce if you prefer.
Tenderloin Thursday: Roast Beef Tenderloin
Beef tenderloin is one of my favorite cuts of beef. It’s so tender and flavorful, even without having to use a ton of spices or spending a lot of hands-on time. Make this recipe with only about 10 minutes of prep, then throw the meat in the oven for about an hour.
Hot tips
- Allow the beef to rest in order to lock in the juices! It makes all the difference!
- Use an instant-read thermometer to help you determine when the beef is at your desired level of doneness. Make sure to stick it into the thickest part of the meat.
- Again, serve the tenderloin with any of the sides from the last few days. I’m really trying to make this week as easy as possible, can’t you tell?!
Fresh Friday: Tortellini Pasta Salad
As tasty as the warm savory dinners this week have been, I do love to have salad as a meal at least once a week. Plus, this salad meats all the requirements to make it a full meal!
Hot tips
- Use any of the protein leftovers from the last few days in the salad.
- Keep the dressing separate until right before serving.
- Feel free to omit or add any other veggies you like (or have in the fridge). The end of the week is a great time to use up anything that may be forgotten about in your fridge.
Snack of the Week: Cheese Board
December is the month of parties, right? Family, friends, and work parties galore! If you’re on the look for a snack to bring to a party, or maybe you just want to have a party all to yourself at home, make yourself a cheese board!
Dessert of the Week: Sourdough Chocolate Chip Cookies
I’ll admit, these cookies take a smidge more work than regular chocolate chip cookies, but it is so worth it. If you make a large batch, you can freeze the cookie dough for up to three months. Then, whenever the craving hits this week for warm chocolate chip cookies, bake off a few straight from frozen.
Click Here to Download the Menu and Shopping List!
No Comments