Last week was pretty busy. I didn't get around to making two of the meals. So we'll be having them this week instead. I'm going to try to get all the presents wrapped this week. I have one wrapped so far.
How's everyone doing with their shopping? I tried to get done early because I hate shopping during the madness. So I only have a couple things to pick up, and I can grab them when I do my regular errands this week. Yay!! I'm not usually this far along. I've been a lot more organized this year around.
For more great organizing with Menu Plan Monday, go to I'm an Organized Junkie.
Monday - Impossible Cheeseburger Pie
Tuesday - Mango Chicken Stir-Fry
Wednesday - Quiche Lorraine (recipe follows)
Thursday - Creamy Chicken Lasagna
Friday - Slow Cooker Sweet & Sour Pork
· 1 (9−inch) pastry shell
· 1/4 lb. sliced bacon, cut into 1−inch pieces
· 2 C. cream or milk
· 3 eggs, well beaten
· Salt and freshly−ground pepper, to taste
· A grating of fresh nutmeg
· 1/2 C. diced or shredded Gruyere or Swiss cheese
Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling
up during cooking. (I'm going to pre-bake the crust for about 8 min.)
Fry the bacon in a large skillet over high heat until much of the fat is rendered out,
but do not fry it until it is crisp. Drain the bacon on paper towels.
Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well. Place
the bacon in the bottom of the pie shell, followed by the cheese. Pour the egg
mixture into the shell and bake in a preheated 375°F oven for 30 to 40 minutes,
until the top is golden brown and a wooden pick inserted in the center comes out
Allow to cool and serve lukewarm. Serves 6 to 8.
Instant Pot Christmas Roast
7 months ago