I hope everyone had a wonderful Christmas and Hanukkah this past week. I know we had a wonderful Christmas. It was so much fun watching my son really start to understand and enjoy Christmas. I especially loved watching my husband bake cookies with him and set them out with milk for Santa. We’ve been reading a little book about the meaning of Christmas with my son so it was nice to be able to relate to the story on Christmas day with him.
It was hard sitting on the sidelines throughout this holiday season and not doing my usual activities such as baking and cooking and spending more time with family and friends. But keeping my little girl incubating just a little longer is my job right now. I did manage to make these Pumpkin Cinnamon Rolls though on Christmas Eve so we could enjoy them on Christmas day. I adapted the recipe for my bread machine to do most of the work as well as used all white whole wheat flour and they came out fantastic!
My husband’s family came over for lunch on Christmas day and we had a fabulous Chinese feast. I’ll need to post our recipe for Ma Po Tofu that my husband and I created years ago. It is spicy but a family favorite! We also had a variety of other dishes that my mother-in-law made that were outstanding. It is nice to have some non—traditional foods on Christmas day! We then had a large dinner with my extended family at my grandmother’s house. I contributed a salad with persimmons, dried cranberries and apple. The persimmon really added some nice flavor and color to the salad. I just love putting fruit in my salads! How about you?
Here is our menu plan for the week:
Monday: Christmas Leftovers
Tuesday: Slow Cooker Veggie Lasagna and Green Salad (missed last week)
Wednesday: Leftovers from Freezer
Thursday: Rotisserie-style Slow Cooker Chicken with Mashed Sweet Potatoes and Green Beans
Friday: Chicken and Tofu Enchiladas with Sautéed Spinach
Saturday: New Year’s Eve Brunch at my sister’s house
Sunday: Black-eye Peas, Collards and Brown Rice
Happy New Year!
Stay Connected with Ann