We had a very nice Christmas but I’m not quite ready to bid it adieu. Fortunately our family traditionally keeps the Christmas tree up at least until Epiphany (January 6th) so I can keep on celebrating awhile longer. David is home today and we’ve done precious little so far. Ordinarily I write my menu post on Sunday and schedule it to post first thing Monday morning. But it was Christmas and I chose to postpone work and blog-related things for awhile.
We have leftover ham so I’ll incorporate that into tonight’s meal. I’d love to hear all about your holiday, and especially your holiday food traditions. Do leave me a comment and share a glimpse of your traditions, please.
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Dee’s Menu
Monday
- Split pea soup with leftover ham (Instant Pot)
- biscuits (leftover from Christmas day)
Tuesday
- tacos
- lettuce, tomato, green onions, cheese, sour cream, hot sauce
- chips and salsa
Wednesday
Our daughter and son-in-law have been wanting us to go with them to their favorite steak house in OKC – Ranch Steak House. We decided to take a mid-week break and will then spend the night at The Skirvin Hotel.
Thursday
- spaghetti
- salad
- garlic bread
Friday
- Tandoori Chicken
- rice
- curried coleslaw
- naan bread
Saturday
We are staying home for New Year’s Eve this year. A cosy meal by the fire sounds lovely to me.
- filet mignon
- baked potatoes
- wedge salads
- steamed broccoli
- crescent rolls
Sunday
My parents are coming over on Monday to celebrate my dad’s birthday and watch the Rose Bowl. The kids have plans so as far as I know we will be home alone for New Year’s Day. I’ll cook smaller portions of the traditional meal.
- ham (I froze the leftover ham from Christmas so I’ll just thaw and reheat with a new layer of brown sugar glaze.)
- smothered cabbage
- black eyed peas
- cranberry sauce
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How was your holiday? Do you have a traditional New Year’s Day menu?
Thanks for featuring our Split Pea Soup Recipe! This meal plan is great, love your blog as well.
We enjoyed the soup last night and I sent the leftovers to work with my husband and son today. Thanks for the recipe!
I had a good Christmas. As I mentioned before, we were making our Christmas dinner on Boxing Day instead, so we have leftovers of that for today (Tuesday). In case you want to know again, my dinner was sage and onion stuffing balls, roasted parsnips, roast potatoes (which I decided to turn in to garlic and thyme roast potatoes), root vegetable mash (consisting of carrots, sweet potatoes, and butternut squash), sprouts, cranberry sauce, and vegetable gravy.
I don’t know what we’re doing for the rest of the week, to be honest.
New Year’s Day dinner when I still lived at home was essentially Christmas dinner take two. It was identical to the Christmas dinner in every way (or as identical as two meals cooked on different days can be). These days I don’t have a traditional New Year’s Day dinner though, because hubby and I don’t bother doing anything special to see in the new year. Well, we take the time to call, or send messages, to say, “Happy new year,” to family and friends, but that’s about it.
How do you make stuffing balls? Sounds interesting.
Glad to hear you had a good Christmas. I hope 2017 is a great year for you and your family.
It’s really simple. You just make stuffing as you would normally, but instead of stuffing something with it, roll the stuffing in to balls and bake them in the oven until they’re browned and slightly crispy (takes roughly ten minutes, depending on your oven temperature, whether the oven was already hot from cooking other things, and the size you make the balls).
I love that idea! David and I had Thanksgiving day lunch at a restaurant and they did their stuffing as muffins – similar idea. I really like the idea of what is essentially single servings. I’ll have to give it a try.
Yeah, it’s a similar idea to what they did. It’s a great idea if you don’t want to put the stuffing in the meat for some reason, but also a good way for those of us who don’t eat meat to still get some stuffing.