Category: New Menu Monday

Frigid temps arrived this weekend. No snow here, but plenty up in the mountains so the view should be pretty once the clouds disperse. I spent the weekend cooking and packaging meals so I wouldn’t have to do much during the week.

Tax time is my busy season, and I still want to put in a few hours of writing each day, so prepped meals give me a bit of extra time each day. It is definitely soup time. I made a nice Spinach-Tomato Soup and will probably make this recipe mid-week.

Spicy Potato Soup (Zuppa Toscana)

• 1/4 cup butter
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 1/2 tsp salt
• 1/4 tsp cayenne
• ½ lb spicy ground sausage (or ground beef)
• ¼ tsp crushed red pepper (opt)
• 1 bay leaf (remove before serving)
• 1 tsp crushed garlic
• 32 oz chicken broth
• 6 potatoes, well scrubbed, unpeeled – cubed or thinly sliced
• 2 cups milk
• salt and pepper to taste
• 8 oz shredded cheese – I like parmesan myself)

saucepan or instant pot

Our annual Christmas Eve dinner has always been guests’ choice. And has become a tradition, Spinach Lasagna is the requested main course.

It’s been super hectic for all of us the past few months, so we are looking forward to coming together for dinner. Haven’t decided if there will be an after dinner movie or game night.

On the board:

1. Spinach Lasagna
2. Sweet and Sour Green Beans
3. Garlic Cheese Bread
4. Ice Cream Sundae Bar

Ribeye with a great crust and a baked potato large enough for two

I usually roast a Bone-in Prime Rib for Christmas or New Year’s, but this year I don’t feel like I have the time or energy to cut and prep a full ribeye bag. That’s about the only way it’s affordable and I have no issue with having a freezer full of roasts and steaks.

I watched a video on an unusual pumpkin pie recipe from 1670 (you read that correctly), and I thought, what the heck, I’ll give it a try.