Weekly Menu #12

Merry Monday: Beef and Barley Stew

If you’re doing last-minute Christmas shopping or wrapping today, this stew will come in clutch. Sear off the beef and veggies, throw everything in a slow cooker, and enjoy a few hours of hands-off freedom!

Hot tips

• Plan ahead! Depending on your slow cooker, this stew takes about 2-4 hours to cook.
• Use stew meat, chuck, or any other tough cut of beef. Slow cooking works wonders in tenderizing the meat.
• Bake a double batch of homemade baguettes to serve with the stew (you’ll also need them for Thursday’s meal).
• This stew tastes even better as the days progress. Instead of cooking up fresh lunches every day, store the stew for up to a week in the fridge and reheat a bowl whenever you’re hungry!

Tidy Up Tuesday: No-Knead Cinnamon Rolls

Christmas Eve is the day of cleaning, preparation, and general chaos for most families. If you’re in the same boat, rest assured that you don’t need to cook any new meals today. Instead, prep overnight cinnamon rolls for tomorrow morning!

Hot tips

• The longer the dough sits, the better it tastes! Make the dough about 12 hours before you plan to bake the rolls.
• Mix up the cinnamon sugar filling and cream cheese icing the night before to save yourself time in the morning.
• For extra richness and fluffiness, make brioche cinnamon rolls instead.

Christmas Wednesday: Rib Roast

There’s no better way to bring warmth to this special day than with a grand rib roast. Don’t be surprised at the “ooohs” and “ahhhs” when you bring it out, and remember the homemade horseradish sauce included in the recipe!

Hot tips

• To cut the cooking time down by at least one hour, make a roast beef tenderloin instead.
• Always use a cooking thermometer to determine the doneness of the meat — especially with a thick cut like this. For medium-rare, aim for 135°F. For medium, you’ll want 145°F.
• Looking for sides? Dig into mashed potatoes, marinated mushrooms, and a stunning beet and goat cheese arugula salad.

Unwind Thursday: Steak Sandwich

You did it! You’ve made it to the end of another Christmas, and today is an opportunity for good ol’ fashioned R&R (rest and relaxation). Kick back and relax with delicious steak sandwiches for dinner.

Hot tips

• Use the leftover rib roast and horseradish sauce from yesterday. If you have leftover baguettes from Monday, now’s the time to use them.
• If you want to take it up a notch, make my famous Philly cheesesteaks instead. Or, make steak bruschetta for brunch.
• Sandwiches pair well with just about any side — go for a round two of Christmas dinner!

Frugal Friday: Grandma’s White Bean Soup

If the holidays have drained your bank account, take comfort in this affordable and delicious dinner. This recipe for white bean soup comes courtesy of my grandma, who never failed to create amazing meals with whatever ingredients she had.

Hot tips

• Use any type of beans you have in your pantry. Keep in mind that the beans will add a lot of flavor, so make sure you like how they taste.
• Marinate the pork with the onions for at least a few hours — it’ll infuse so much flavor.
• Simmer the soup low and slow! Be patient and allow the heat to work its magic.

Side of the Week: Scalloped Potatoes

I guarantee that this side will be gone the quickest at the dinner table! Think of tender potatoes enveloped in a creamy sauce and caramelized cheese crust… is your mouth watering yet?

Dessert of the Week: White Chocolate Cranberry Cake

There’s no dessert that screams “Christmas” more than this cake. Sandwich layers of sponge cake with fluffy white chocolate buttercream and tart cranberry jam, and you’ve got the perfect festive dessert!

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