Christmas week menu plan

 

I cannot believe it is Christmas week already! We are actually having our Christmas at home on Friday. Then, we will go to both sides of our family's houses on Saturday, and be back late. We decided to do Christmas on Friday so we would have all day to play and not interfere with worship services on Sunday.

Monday - Omelettes, fruit, homemade wheat bread

Tuesday - Chicken fajitas, corn

Wednesday - Homemade pizza on whole wheat crust/half sausage/half veggie, fruit

Thursday - Breakfast for dinner - egg/sausage casserole, zucchini/mushroom frittata, homemade cinnamon rolls, fruit

Friday - leftover breakast from night before (we are not big breakfast people, not even on Christmas), Southwestern bean chowder, No-knead foccacia bread, fruit, veggies and dip, cocktail weiners, mexican dip

Saturday - My parents - I am bringing dessert - Probably this
Sean's parents - I will take fresh fruit and veggies and dip

Sunday - Leftovers

Zucchini Mushroom Frittata

1 cup sliced mushrooms

2/3 cup chopped onion

2/3 cup chopped green pepper

2 cups chopped zucchini

1 minced garlic clove

5 eggs

2/3 cup milk (or light cream – I use milk)

½ t. salt

Dash pepper

1.5 cups cubed bread

4 oz cubed reduced-fat cream cheese

½ cup shredded cheddar cheese

Sauté veggies in a pan coated with NS cooking spray until crisp tender. Beat eggs, milk, salt and pepper. Add mushroom mixture, egg mixture, bread cubes, cream cheese, and shredded cheese. Stir thoroughly but lightly so that cream cheese remains intact. Pour into 9” pie plate coated with NS cooking spray and bake at 350 for 45 minutes or until set. Cool 10 minutes.