Your weekly menus December 2015 are here for you. I can hardly believe another year has gone by. This month I have compiled menus with delicious, healthy, easy and great recipes for you. Some take a little longer than others but can be made in advance. As always, if there is something you do not like please make sure to search through the hundreds of options you have on this webpage. Happy eating!
Monday’s smothered pork chops cook in a luscious sauce low and slow. These can be made a day ahead as they taste better the following day. They can also cook in a slow cooker after you apply the rub and brown them. Serve with mashed potatoes. Delish!
Tuesday’s cream of mushroom soup is very simple but delivers amazing flavor. We are going to make a vegetable broth as a base for our soup. This broth can easily be made in advance. You can even freeze it. The rest of the soup is super easy and quick to make.
Wednesday’s three bean chili is ultra easy to make. You can make your own chili powder for this is you would like to but you can also use store bought. Go ahead and use canned beans to expedite the process. This is a nutritious and super clean meal.
Thursday’s stir-fry will be ready under 30 minutes. You will spend time prepping but once you have it all done this will come together in no time. It is very important to have all your ingredients ready before you start this recipe, as you will not have time to do so once you start. This is a great way to use little pieces of veggies in your fridge.
Friday’s garlic shrimp is wonderful. It will be ready in minutes and can be served with pasta on the side. If you want to keep it fun leave the peels on and have everyone peel their own. Yum!
Monday’s spaghetti carbonara is made with pancetta but can be made with ham or bacon. The sauce is made with egg yolks, Parmesan cheese and the pasta cooking liquid. This is a very easy meal that will be ready in minutes. It is delish!
Tuesday’s chicken tortilla is extremely satisfying and delicious. It is great for cold days. You can definitely use rotisserie chicken for this soup. It can be made ahead of time and frozen (without the tortillas).
Wednesday’s dinner can be made with any fleshy, firm white fish. The fish is steamed with ginger and served with soy sauce. This is a very clean and easy meal. Serve it with white rice.
Thursday’s black bean burgers are made with some pickled carrots and daikon radish (optional). They make a delicious sandwich but can also be served with a salad. These freeze beautifully so you can make them ahead.
Friday’s baby back ribs are a great way to end the week. They are made in the oven and cook slowly at low temperature. These ribs are finger licking good. We are going to make a glaze to finish them that can be made ahead of time. You and your family will love these ribs.
Monday’s shrimp soup can be ready under 30 minutes. It is exotic and delicious and a great weeknight meal. If you purchase peeled and deveined shrimp for this you will be done in a snap.
Tuesday’s meat and potato casserole takes some work but can be made in advance and frozen or reheated. You will probably have leftovers but these pack beautifully for school or work lunches.
Wednesday’s chicken will cook fairly quickly. It is important to have all your ingredients ready before you start, as you will not be able to do so once the process has started. I like serving this chicken with crispy noodles that can be made in seconds (literally) but you can also serve this with rice.
Thursday’s meal is delicious. The longest you are going to take is caramelizing your onions and this can be done a day ahead of time. The rest is easy peasy and you will have a very satisfying meal.
Friday’s roasted tomatoes can be made a day ahead of time – up to two days. The rest of the recipe is also very easy to get together. This is a delicious and light meal.
Monday’s soup is easy to make and is extremely nutritious and clean. It is also delicious. You can use all types of veggies for this soup. Serve it with a nice piece of bread and butter.
Tuesday’s chicken needs to be prepped on Sunday or Monday morning. It needs to have time to brine and the skin has to dry in the fridge overnight. This is a wonderful way to cook chicken.
Wednesday’s lentil and brown rice patties are a great vegan meal that you can eat as a sandwich or with veggies or a salad. They freeze beautifully so you can make a bunch when you have time and cook them when you are ready to eat them.
Thursday’s fish can be made any white, fleshy fish. It is super easy to make and extremely flavorful. This meal is great served with steamed veggies. Diner should be on the table within 30 minutes.
Friday’s beef kabobs are a great way to end the week. These can be cooked on a griddle and go very nicely with any side you like. You can prep these the day before (except for the basting sauce which takes minutes to make) and cook them when you are ready.
Monday’s soup is easy to make and is a great way to use little bits and pieces of veggies you might have in your fridge. This is very clean and satisfying. Serve it with bread and butter.
Tuesday’s short ribs have to braise for a couple of hours but you can make them ahead of time and freeze them. This is a great way to cook inexpensive short ribs. This meal goes beautifully with mashed potatoes.
Wednesday’s chicken will practically cook itself. All you need to do is keep an eye on it as it roasts in the oven. You can use any leftover meat to prepare lunches for school or the office the next day.
Thursday’s fish can be made any white, fleshy fish. The fish sticks will be baked and don’t take all that long to be ready. Kids and adults love these. The tartar sauce you use can be purchased or make your own in minutes. Delish.
Friday’s tortilla casserole is made with ground beef and refried beans. It can be made a day early and simply baked before dinner. This is a hearty and delicious way to end the week!