Weekly Menu 12-22-13 and Bacon and Olive Stuffed Mushrooms

Holiday weeks tend to mean a bit richer food and a dedicated dessert. I try to keep the dinners surrounding more complicated dinners simple. Takes a bit of the stress off one. We try to keep it more simple on Christmas Eve but still special, it seems like we alternate between homemade pelmini and store bought tortellini in broth. Christmas Day is a nice dinner and we all just chill out.

Sunday – Sausage and kale pasta bake (freezer)
Monday – Leftovers this is so rare for me. Usually lunch kills them off.
Tuesday: Christmas Eve – Tortellini and spinach soup, cream cheese stuffed mushrooms, bread and cookies for dessert while opening presents.
Wednesday: Christmas Day – Breakfast Spinach and mushroom eggbake and toasted pane tuscano.
Lunch: Antipasto tray.
Dinner: Lamb chops, potatoes gratin, green beans w/ roasted tomatoes. Tiramisu for dessert.
Thursday; Baked polenta (leftover from last week), steak, and brussels
Friday: Easy day ???
Saturday Freezer soup.

Ideas for next week are sloppy janes, pork and bulgar casserole, and lasagna. I write them down at the bottom or I will forget them.
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Stuffed mushrooms with Bacon and Olive (adapted from Bon Appetit)

4 slices bacon, cooked or 2 tablespoons real bacon bits
1/4 cup black olives, sliced
2 ounces cream cheese room temp.
sprinkle of garlic powder

Crumple up you bacon and put bacon, cream cheese, olives, and garlic powder in bowl. Mix this up well.

Clean mushrooms and pull out the stems. I do about 8 or so but am generous with the filling Save the stems for something else. Stuff the mushrooms sprinkle paprika over them. Cook at 375 for about 20 minutes.