For Christmas Eve dinner we had chuck roast that I was supposed to do in the crock pot but didn’t do it in time. I put it in the pressure cooker (it was 2.5 or 3 lbs) for 60 minutes then did natural release. I skipped the carrots. I made the recipe for gravy.
https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/
https://www.melskitchencafe.com/buttery-pull-apart-bundt-bread/
We also made fruit salad but didn’t like the recipe. Next time I may try just vanilla yogurt and whipped cream with blueberries, strawberries, and raspberries. Or just plain berries.
We had a green salad, instant mashed potatoes, Bundt pan rolls, and hot chocolate for dessert. It was a great meal.
Christmas breakfast was a winner. I didn’t have to force my kids to eat it. I made the casserole and the Bundt rolls the night before so I didn’t do anything except powder sugar and slice oranges and cook the casserole and Bundt rolls. We had this with egg nog. My favorite is almond nog right now. Still get flavor but don’t feel sick after.
https://www.melskitchencafe.com/make-ahead-overnight-tater-tot-breakfast-casserole/
We ate it with ketchup, salsa, and green onions
I through the pecans in the blendTech for a sec so they would be more like halves. All the butter and brown sugar was really good on the bottom of the rolls but there wasn’t much on the top. It would be good to add a mix butter and brown before the rolls are added. I didn’t cook them for 30 minutes. I did more like 20 I think. They did need to be covered with foil the last little while too.
For lunch, we had cheese and crackers.
For dinner we had leftover turkey soup with leftover fruit salad, green salad, and leftover Bundt rolls from the night before. For dinner we had a premade Oreo pie crust with York peppermint patty pudding that refrigerates for 30 minutes. Then I topped each serving with whipped cream and shaved Andes mints.
https://www.melskitchencafe.com/the-best-leftover-turkey-soup/
I felt like every meal was simple and easy. It was a success!
