School’s out for vacation, but I’ll be in the kitchen for a while today prepping food for tomorrow’s Christmas Eve dinner. I would be lying if I said I wasn’t sad that my Cusinart is out of commission due to the recent recall on the blades. 🙁 So much for using it to slice my potatoes for the Potatoes Au Gratin!
Since we go to the Christmas Eve service at church, my mom and I like to choose items that are easy to make and can be prepped ahead. Here’s what’s on our Christmas Eve menu:
Ham with Pineapple Chutney— We bake the ham, so we will just be using the recipe for the chutney and serving it alongside the ham.
Potatoes Au Gratin— I LOVE creamy potato dishes for the holidays. I guess it’s a comfort food thing! This recipe looks divine!
Lemon Pepper Green Beans— Green beans are one of the few vegetables that all 3 boys will eat, so of course they are on the menu…
Sautéed Rainbow Baby Carrots— You can find this rainbow combo of baby carrots in most grocery stores now (they’re orange, yellow and purple!). Just sauté with a little butter, chicken broth, salt and pepper. I love the splash of color they add to the table (not to mention the benefits of anthocyanin!).
Peppermint Oreo Trifle— If you follow me on Instagram, you saw a pic of one of these last night! It’s my go-to dessert for the holidays, since it’s so easy to make and you can prep ahead. It’s a hit with all ages too!
I hope everyone has a wonderful Christmas! I will be back online Monday!