December meals

I can’t believe the year is almost over.  Before we know it, it will be Christmas and then we will be ringing in 2011!

Week of December 1st

  1. Swedish meatballs over egg noddles, veggies
  2. beef veggie soup, rolls
  3. sweet and sour chicken over rice, fortune cookies
  4. leftovers

Week of December 6

  1. Bacon and Parmesan Pasta, garlic bread or cheddar bay biscuits, salad (When I saw this recipe on Pioneer Woman’s’ Tasty Kitchen blog, I knew I needed to cook it for dinner.  My hubby and I agreed we are going to have this instead of spaghetti carbonara.)
  2. Potato soup, Depression Era bread (freezer), raw veggies
  3. Gingerbread pancakes, bacon
  4. chicken and dumplings
  5. Prime time meatloaf (refrigerator freezer), scalloped potatoes, veggies
  6. left-overs

Week of December 13

  1. Quesidillas (spelling) cheese soup, and raw veggies,
  2. chicken in crock pot, mashed potatoes, rolls, veggies
  3. 7 up pork chops, buttered noodles, veggies
  4. pizza and salad
  5. homemade hamburger helper, veggies, Easy Rolls
  6. leftovers

Week of December 20

  1. White castle sliders, chips or fries, veggies
  2. tomato soup (request from Wee One), grilled cheese sandwiches
  3. Waffle House waffles, hash browns smothered, covered, and chunked, breakfast meat
  4. chicken nuggets, French fries, veggies
  5. green beans with ham and potatoes (Christmas eve – It will be the two year anniversary of her death.  This was one of the meals she cooked for us.  I think it would be a good way to remember her.)
  6. Christmas

Week of December 27

  1. lasagna, garlic bread, veggies, applesauce
  2. Mel’s Chili, cornbread, raw veggies
  3. orange chicken over rice, fortune cookies
  4. hogies, leftover chips, and raw veggies
  5. New Year’s Eve – hor dourves (spelling)
  6. New Years’s Day – Annual pork and sauerkraut dinner – (yummy!)

For more great meal plans, visit Mommy’s Kitchen.

Sweet and sour chicken (or pork)

This is a simple 15 minute meal if you used already cooked chicken or pork!  When my hubby tasted it, he told me it was better than the sweet and sour chicken that you get in Chinese restaurants.  Now that’s saying a lot.

(There is no picture because as soon as it was finished cooking, my hubby had to eat so he could get to work.)

Stars of the recipe:

  • 1 lb of diced up chicken or pork (already cooked)
  • 1 Tbsp oil
  • 1 cup green pepper, cut into 1 inch pieces
  • 1 cup onion, cut into thin wedges
  • 1 (15 oz.) can pineapple chunks in juice
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup white vinegar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy sauce


  1. Preheat oil in a wok or large skillet over high heat.
  2. Stir fry green peppers an onion in hot oil for 2 to 3 minutes or till crisp tender.
  3. Remove from wok.  Add more oil, if necessary.
  4. Reheat chicken or pork in skillet.
  5. Drain pineapple, reserving juice.
  6. In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce.  Bring to a boil; cook about 1 minute or till thickened, stirring constantly.
  7. Return green pepper and onion to skillet.  Stir in pineapple and the thickened sauce.
  8. Cook and stir until heated through.
  9. Serve with rice, if desired.

This post is linked to Eat at Home’s Ingredient Spotlight.

Printable Recipe