Menu for December 8, 2013 through December 14, 2013

Well, I feel like we are solidly into December at this point.  I read a blog post yesterday that said "In case you are not quite done with your Christmas shopping yet...." and I thought WHAT?? Haven't even started... But that's okay.  There is still plenty of time!  Don't worry. :)

The past couple of years I have made homemade treats for some of my gifts.  Given how much I love making new things, I have a lot of fun doing it.  The picture above is from last year.  This year I don't know if I will be able to do as much because we are in the process of moving (which makes everything more difficult!).  But I would like to make some marshmallows again!

Don't these peppermint crunch marshmallows look fun?  The post that goes along with them is also pretty funny.  Marshmallows are actually not too difficult once you get the hang of it and they taste amazing!  Seriously, WAY better than a marshmallow out of a bag from the store. Plus I like how you can customize them however you like.  For example you could also make gingerbread spiced marshmallows! Another great thing about making marshmallows is that one batch makes a ton, so with just one batch you can make up a lot of little gifts.  While marshmallows aren't exactly health food, my philosophy is that if you've made it yourself and you know the ingredients that went into it, it's probably better than a store bought version with lots of preservatives.  And if you just have them occasionally, it's fine.

Okay, time for dinner.  Are you done with (or sick of?) Thanksgiving leftovers yet?  This week we have some comforting polenta with roasted vegetables, breaded tempeh, sweet potato peanut bisque, and pizza on the menu! Enjoy :)

Dinners for the Week

Sunday: Sweet Potato Peanut Bisque with salad and/or bread on the side if desired.

• Make the full recipe and eat half tonight, have leftovers on Tuesday.

Monday: Creamy Polenta with Kale, Mushrooms and Tomatoes

• Make the full recipe and eat half tonight, have leftovers on Wednesday.  

Tuesday:  Leftover Sweet Potato Peanut Bisque

Wednesday:  Leftover Creamy Polenta with Kale, Mushrooms and Tomatoes

Thursday: Breaded Tempeh with roasted vegetables on the side.

• Make the full recipe (serves 2).  Have any leftovers on Saturday.  

Friday:  Spicy Kale, Mushroom, and Pepperoni Pizza (or other pizza of choice).

• Make the full recipe and eat any leftovers on Saturday.  

Saturday:  Leftover Breaded Tempeh and/or Pizza.  Or, if no leftovers, make this Lemon Garlic Salmon.