A Week At A Time – Meal Ideas

Happy Sunday! I hope your Thanksgiving weekend was spectacular and filled with all kinds of family, friends, food and fun. This week as we roll into the Christmas season, it will be focused on easy to prepare recipes with some holiday flair.

On Monday, it’s a hearty Sauteed Shrimp, Farro and Cherry Tomato Salad with Dilly Mustard Vinaigrette. The flavors are warm and cozy enough to enjoy during the late fall and winter months. Beef and Bean Taco Cups are on Tuesday’s menu with fun Mexican flair and can be served as an appetizer for holiday parties, or an entree to enjoy any night of the week.

Brown Butter Prosciutto Wrapped Cod makes a tasty meal during the week, but also a festive dish to serve for any intimate meal. The Italian ham crisps up gently around the fish offering a beautiful consistency in minutes. Spiced Pork Chops with Sweet and Sour Cabbage are a magnificent dinner all done in one pan. This recipe is so deliciously easy that you will probably put this in your repetoir for weeks to come.

Friday night could be party night or just require a smooth yet special cocktail at home, and for this occasion a Chocolate Peppermint Martini will really hit the spot. Saturday’s are for baking, however today we are making Salted Double Chocolate Bark – a recipe that requires no oven, but is fabulous to give away as gifts, or to serve at the end of a spectacular meal. Enjoy the holiday season.

Monday