It’s weekly meal plan time, friends! Mad flailing as I am excited to bring you this particular group of recipes to make your meal planning life a bit easier.
This week, we have a vegan offering, a casual and perfect pasta dish, hearty soup, a gorgeous spaghetti and meatballs recipe, a beef tenderloin you will want to strongly consider as your main course for Christmas dinner, and two festive and seasonal dessert extras! Let’s get to it, friends.
Middle Eastern Walnut and Red Pepper Dip is called Muhammara, and it is addictively delicious. The first time I had it, I couldn’t stop eating it. Use it as a hummus topping, slather it on bread, dress pasta with it, bring it to your face on crackers or vegetables. Just make some. You won’t be sorry!
This Spaghetti and Meatballs recipe from The Speckled Palate is killing me, y’all! Just look at that deep, rich color. You know it’s going to have a ton of flavor!
One of my favorite soups, Chicken Tortilla Soup, you guys. Sara from My Imperfect Kitchen makes her version with shoepeg corn, just enough spice (jalapeno, cumin, chili powder), and a hearty tomato-based broth. Oh yes.
Porcini-Crusted Beef Tenderloin is a glorious roast, you guys. And it has chestnut stuffing. All the Christmas Things wrapped up into one impressive but easy-to-make dish. Give serious consideration to adding this roast to your Christmas dinner menu. And if you’re at all concerned, Cheryl from Pook’s Pantry gives the clearest of instructions for success. Go see!
Pasta Carbonara, one of my favorite comfort foods of all time, gets a bit of a makeover with broccoli. So: health food called Broccoli Bacon Carbonara. A quick and satisfying meal with minimal clean up. Perfect for a Friday night (or pretty much any night!) Thanks, Comfortably Domestic, for this little number!
This Vegan Christmas Cake is super moist and chocolatey and flavored with a bit of orange oil. You can leave it out if you’re not a chocolate orange fan. But look how pretty! And it’s so tasty, vegans and omnivores will both devour it!
I look forward to peppermint ice cream season every year. And now I find I could have been making it all along! And then turning it into milkshakes! Thanks, Erin, for reminding me that I have the power to make my own no-churn peppermint ice cream milk shakes whenever I want!