Thanksgiving is over! We ate out at El Fenix tonight - yummy - and a great way to end the last few days of turkey and dressing. We decorated today - the children did a lovely job on the Christmas tree and then we hung the lights outside. It's beginning to look a lot like Christmas!
Menu for the week:
Monday - by request, Nick's favorite pasta. This is one of my favorite things to make because the family loves it and it is so easy. Refrigerated (fresh) cheese tortellini, cooked according to package directions, and while it is cooking, saute some diced ham (already chopped and packaged), frozen peas, and when the peas turn bright green, add in a jar of alfredo sauce. Heat it all up, toss the drained tortellini in with the sauce... serve with crusty bread and a sprinkle of Parmesan cheese. Truly dinner on the table in 15 minutes.
Tuesday - Roasted pork tenderloin, Lentils, steamed asparagus. Marinate pork night before in a plastic baggie with: 1/4 cup each olive oil, soy sauce, Worcestershire, and also 1 teaspoon of each: garlic powder, onion powder, thyme, ginger, sage, marjoram, salt and pepper. bake at 350 for 45 minutes. (Start the lentils first... I've found they can cook longer. Also if they seem dry, add some water or more chicken stock.)
Lentil recipe:
1/4 cup olive oil
1 chopped onion
2 chopped carrots
1/2 teaspoon each thyme and marjoram
3 cups chicken stock
1 cup lentils (washed and picked free of little rocks)
1 can of diced tomatoes
1/4 cup sherry or dry red wine
1/4 cup cream (optional)
Directions:
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil. Add dried spices and a bit of salt, stir. Add in stock, lentils and tomatoes. Bring to boil, then cover and reduce heat. Cook until lentils are tender (about 35-45 minutes). Add the sherry and cook for just a few minutes more, add cream if you are adding. Top with cheese (Parm or cheddar) to serve.
Wednesday: Cameron's birthday - she has asked for flat iron steak (marinate the night before in equal parts soy sauce and ketchup, 2 tsp fresh ginger and garlic, and a splash of sesame oil), mashed potatoes, and broccoli.
Thursday: Lemon Chicken Soup with crusty rolls. Since last night had some work to it, this night should be easy! In a dutch oven or big pot saute a large onion, chopped, 5 celery ribs, chopped, and 2 cloves minced garlic - in 1 tsp olive oil. Add two big boxes of chicken stock or broth, 4 tsp lemon zest, 2 bay leaves and 1 package of carrots (chopped) . While it is simmering, add in chicken from a rotisserie chicken bought at the deli section of the grocery store. Can add cooked green beans at the end if you want more veggies in it. It's done with the carrots are tender.
Friday: We're taking our five plus six other little girls to Studio Movie Grill for Cameron's birthday party. Wish me luck... not on the movie night, but the sleepover that follows.
Saturday: Kids get ordered pizza, we have a party to go to! And the fun begins....
One other thought... This year I am making all the teacher gifts. With my five children, we have 10 teachers that need gifts! I am trying to decide if I am going to do homemade Hot Fudge Sauce (December 2009 Southern Living) or it's "sister" the Brown Sugar Cinnamon Hot Fudge Sauce; pickled carrots; or Eggnog Pound Cakes. The hot fudge keeps up to two weeks in the fridge, but that means the teacher may have to eat a few hot fudge sundaes to get rid of it. The pickled carrots sound easy and they're a nice compliment to a sandwich or can be set out at a holiday party, but seems like kind of a weird thing to give, but I would put it in a nice jar and have the kids help me make them... of course. And the Eggnog pound cake just sounds so yummy and is a breeze to make. Oh, I forgot, we also have the bus driver and the aid on the bus that Cameron takes... so that takes it up to 12. I might be making a little of each. I'll keep you posted.
Stay Strong - you need it this holiday season.
Mecca
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