What’s For Dinner? 30-Minute Menus for 2010 – 49th Edition

This is the 49th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week’s menus on Sunday.

Merry Christmas! The week has finally arrived and with great gusto here in Atlanta. It is very cold with a few, distributed snow flurries – really putting the feel of Christmas in the air! No matter what your plans are, the menus this week will have you enjoying the season instead of ‘bah humbugging’ over what to serve for dinner.

The Christmas Eve menu of a Sausage Roll is a family tradition for us. The Sausage Roll can be made earlier in the day to be ready when you are whether after a mid-night mass or family gathering.

For Christmas Day, I am serving a grand Garlic and Rosemary Rubbed chief Rib with Mushroom Sauce and Mashed Potatoes. My family will be joining me so I will serve an appetizer course consisting of: a Brie Round and Mild Cheddar Wedge with Pomegranate Cranberry Chutney; Pate; Endive, Asparagus Spears, Bell Peppers, and Melon with Artichoke Pesto; Whole Wheat Mini Toasts and Simple Water Crackers; Kalamata Gourmet Olives This appetizer course will be an awesome start to our fine Christmas Dinner.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The elements in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:

Turkey Breast with French Country Gravy (crock pot; jarred Alfredo sauce; save some turkey for Tuesday and Thursday)

Long Grain and Wild Rice (boxed rice mix)

Green Beans

Pound Cake Torte (purchased pound cake, prepared frosting)

Monday:

Quick Minestrone Soup (vegetarian; dried tortellini, canned tomatoes, mixed veggies, and white beans)

Pear Salad (prepared mayo, bagged shredded cheddar cheese; save some cheese for Thursday)

Artisian Bread (purchased bread)

Cherry Cobbler (puff pastry, canned cherry pie filling; buy additional cherry pie filling for Saturday)

Tuesday:

Turkey a la King (turkey from Sunday)

Hot Biscuits (biscuit mix)

Strawberry Spinach Salad (bagged baby spinach, jarred salad dressing; save some spinach for Wednesday)

Apple Pie Parfaits (canned apple pie filling, purchased ice cream)

Wednesday:

Baked Fish Italianio (bottled sun-dried tomato salad dressing, bagged baby spinach)

Fettuccine with Parmesan Topper (boxed pasta)

Fresh Seasonal Fruit

Baguette

Sugar Cookie Kisses (prepared cookie dough, purchased chocolate candy kisses)

Thursday:

Turkey Taco Ring Bake (turkey from Sunday; refrigerated crescent rolls, shredded cheese, canned tomatoes)

Salsa and Sour Cream Toppings with Shredded Lettuce (jarred salsa, bagged shredded lettuce)

Refried Beans (canned beans)

Red Onion – Orange Salad (canned Mandarin orange sections)

Heavenly Hash (canned fruits, frozen whipped topping)

Friday: Christmas Eve

Sausage Roll (puff pastry)

Sugar break Peas with Vinaigrette

Peach Tarts with Almond Crunch Topper (canned peaches, prepared pie crusts)

Saturday: Christmas Day

Garlic and Rosemary Rubbed chief Rib (crock pot, boneless rib eye roast)

Mushroom Sauce

Mashed Potatoes (steamers or moment mashed potatoes)

Brussels Sprouts

Waldorf Salad

Rolls of Choice

Cherries Jubilee (canned cherry pie filling, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

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