Here we are, at Week 35 of our Dinner Divas Weekly Meal Plan posts! Time flies–and is also marked by deliciousness!
This week, one of our friends was slammed with work and holiday orders and so is not participating. What this means is that, if you go to all the Dinner Divas posts, each one will have a different meal for you for Tuesday. Nice! And as for me, rather than add a savory on Tuesday, I added an extra…extra! Because the extras are my favorites!
Rather than adding the days here like I usually do, please make whatever dinner sounds good on whatever day. Check out the archives for an additional idea or three, and then enjoy the extra extra! Because it’s perfect for Christmas, which I hear is coming up!
Are you ready for our mains? Here we go!
First up is a wonderful vegan option to use as a dip or spread, with bread or with vegetables. A perfect nibble while wrapping presents. Also hard to stop eating. Muhammara, the most delicious dip you have maybe never heard of. Give it a try!
Next up is this Seafood Bisque from Sarah of The Chef Next Door. Serve it as a course at a dinner party or keep it for a nice warming meal with family. Plus it’s ready in about 30 minutes. Score!
Oven Roasted Potatoes, Herbed Pecans, and Honey Mustard Pecan Dressing is a hearty side dish that could absolutely pass as a main course. Cheryl from Pook’s Pantry is a master at combining flavors and textures. Make this one with confidence there will be no leftovers!
This Slow Cooker Garlic Pork Roast from Comfortably Domestic would be right at home with those crispy potatoes. Pair the two for a fantastic, easy, and filling meal.
And that brings us to the extras. With my Extra extra! This week: two cakes and a sweet overnight breakfast casserole!
First up, my Vegan Chocolate Christmas Cake. How pretty is this guy?! Also, easy to make. Make extra frosting if you’re not a fan of the Naked Cake Look, and there’s also a link to my non-vegan version of this cake. It’s flavored with chocolate and orange, but you can just as easily go the mint route if you’d rather. So good, and nobody will know (or care) that’s it’s vegan–they’ll just be enjoying the chocolate-y-est, moistest cake in all the land!
Raise your hand if you love eggnog! I do! I do! Now take a look at Sarah’s (The Chef Next Door) beautiful Eggnog Bundt Cake. Easy to put together. Even easier to eat. Or if you are feeling Very Kind, make some as gifts! Hard to beat this cinnamon and nutmeg-scented cake!
Last up, our extra extra, are these Overnight Fruitcake Baked Steel Cut Oats. I just posted this recipe a couple of days ago, and it is so good, I keep going back for more. I’ve had some twice today! This is a great make-ahead Christmas breakfast. Mixed dried fruits plumped up in apple cider, fresh diced apples, chewy steel cut oats, a Christmassy custard to pour over, and streusel. Because if you can’t have streusel on your oatmeal at Christmas, when can you?! Enjoy this, you guys, for breakfast and for dessert. And for snack.
And that does it for this episode of the Dinner Divas weekly meal plan, friends! Enjoy all the recipes, and have a safe and wonderful holiday!
Thanks for spending some time with us today. Take care, and have a lovely day.