Thanksgiving-style Xmas Menu


Scalloped Potatoes With Spinach And Cheese

2 pounds peeled Yukon Gold potatoes, cut into 1/8-inch slices
1 1/4 cups 1% low-fat milk
1 cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
Cooking spray
2 teaspoons butter
2 cups sliced Vidalia or other sweet onion
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 tablespoons grated Parmesan cheese

Preheat oven to 450°.
Place potato slices in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes or until tender. Drain well; set aside.

Combine milk and next 5 ingredients in a medium bowl, stirring with a whisk until blended.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 7 minutes or until golden. Reduce heat to medium. Gradually add milk mixture, stirring with a whisk until blended. Cook 5 minutes or until thick and bubbly; stirring constantly with a wooden spoon. Add cheese, stirring until cheese melts. Remove from heat.

Arrange half of potato slices in an 11 x 7- inch baking dish coated with cooking spray. Top with half of spinach and half of cheese sauce. Repeat with remaining potato, spinach, and sauce. Sprinkle with Parmesan cheese. Bake at 450° for 15 to 18 minutes or until golden and bubbly.



Roasted Sweet Potatoes with Honey and Cinnamon
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

stove top stuffing for Greg and cheesy arepas for me; cheesy corn and crunch casserole;


GLUTEN-FREE GREEN BEAN CASSEROLE WITH CARAMELIZED MUSHROOMS & ONIONS

1 tablespoon gluten-free cornstarch
2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Onion Salt
2 tablespoons butter
1 cup thinly sliced onions
2 cups sliced mushrooms
1 1/2 cups milk2 teaspoon gluten-free soy sauce
4 ounces (1/2 package) cream cheese, cubed
1 1/2 pounds fresh green beans, trimmed, cut into 1-inch pieces and cooked

Preheat oven to 350°F. Mix cornstarch, basil and onion salt in small bowl. Set aside.
Melt butter in large skillet on medium-high heat. Add onions; cook and stir 6 to 7 minutes or until golden brown. Add mushrooms; cook and stir 2 minutes or until mushrooms are tender. Stir in cornstarch mixture. Add milk and soy sauce; stir constantly, cook until sauce is thickened and bubbly. Add cream cheese; cook and stir until cream cheese is melted. Add cooked green beans; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with almonds.
Bake 25 minutes or until heated through and top is lightly browned.


CHEESY CRUNCHY CREAMED CORN CASSEROLE


My thinking is that since we were apart for Txgiving, our last Christmas in the house should be a big deal with items that can be made in advance w double ovens, to prevent packing burnout. Most recipes are oven rather than stove top, and I have some GF adaptations and simplification tricks up my sleeve as well.

I'm thinking quantities to carry over for our Dec. 27 anniversary and the following days before our Jan 1 move to our retirement house.

Greg has already done his signature turkey job, and may also do the scalloped potatoes.

The idea is: not much cooking in that last week before our fast departure, and cooked but frozen leftovers to take, if any.

Since romaine is now considered contaminated, veggies are casserole style. We can always add cherry tomatoes.

I plan on doing the bulk of the cleanup; I'll need that standing time. I also plan on doing the shopping.

My thought is that rather than see this as his "orders" (his default setting), he might look forward to this plan for a boatload of comfort food from his loving wife, as we are apart Thanksgivings day. (I sent him each recipe for pix and mouth watering.)

He's also made a GF cake and cheesecake.

~S~