Week of 12/21
- Emily Hatfield
- Dec 18, 2020
- 1 min read
Monday-
Roasted Bundt Pan Chicken and Vegetables
I love roasting a chicken at the beginning of the week. I save the leftovers and carcass for chicken soup or to make a quick stock. Another option for left overs is chicken salad or the filling for chicken tacos later in the week.
Tuesday-
Mexican Sheppard's Pie - a classic dinner, with a twist!
Wednesday-
Chicken Piccata with "Spring" Orzo
I add blanched asparagus to the orzo last minute to make this a "spring-like" side. This is such an adaptable side that any veggies would work. Another option would to add shrimp to the orzo instead of chicken as the main.
Thursday- Christmas Eve
With Covid-19 keeping the holiday celebrations small, this year's menus will be a challenge simply because we are so used to cooking for a crowd. Don't get overwhelmed by a smaller menu, use what you have to create a holiday meal to remember.
Baked Brown Sugar Ham with Mashed Potatoes, Butternut Squash Gratin and Sautéed Green Beans
Friday- Christmas Day Brunch
Breakfast Casserole (using leftover ham from Christmas Eve), Semi-Homemade Sticky Buns, and Lemon Yogurt Cake served with Cranberry Mimosas
Stay safe. Be well!
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