Breakfasts—Whole Wheat Banana Bread, cereals, oatmeal, strata, and eggs and rice. On Saturday I’ll be making the breakfast for the United Methodist Men at our church. We usually put out a big spread of breakfast meats (bacon, sausage, etc), eggs, biscuits, etc.
Lunches—leftovers, sandwiches, salads, soups, and snack lunches
Monday—Turkey Soup using the bones from the Christmas turkey.
Tuesday—Tuna Noodle Casserole
Thursday—We have tentative plans to spend New Year’s Eve with friends and family. We’ll most likely enjoy a wide range of party and festive foods. I’m not entirely sure what I’ll be bringing yet. At the very least, I’ll pack some of the whole wheat Back to Nature crackers I snagged at Three Rivers last month on super sale, some cream cheese, and my homemade pepper jelly. I have some Velveeta Cheese that my dad gave me (don’t ask, not really sure why he gave it to me since we do not normally eat the stuff). I might use it for Rotel dip (melted Velveeta cheese and a can of Rotel in a crock pot served with tortilla chips).
Friday—Today I’ll be making our family’s traditional New Year’s feast of cabbage rolls and black eyed peas. My family is part Ukrainian. In Eastern Europe every region has its own version of cabbage rolls, much like BBQ is here in the States. I’ll try to post our family’s recipe on the blog so that you might try it. They are yummy.
Southern folklore tells that for every black eyed pea you eat you’ll receive that amount of money in the coming year. As a child I would try to fill myself with as many black eyed peas as possible! I make mine with the hambone from Christmas dinner so that nothing is wasted.
Saturday—Leftover black eyed peas and cabbage rolls
Sunday—Vegetable meal of sweet potatoes, squash from the freezer, home canned green beans, and beans