A tasty holiday dish the whole family will love, plus recipes for mashed potatoes, roasted vegetables, and a whole week of meal ideas
PREP TIME: 10 to 15 minutes
TOTAL TIME: 2 1/2 to 3 hours
SERVES: 8 to 10
- 1/2 cup bread crumbs
- 1 cup fresh parsley, chopped
- 5 cloves garlic, minced
- 4-rib standing rib roast, or prime rib (about 10 lb)
- 1 Tbsp salt
- 1 tsp pepper
- 3/4 cup Dijon mustard
1. Preheat oven to 475°F.
2. Combine bread crumbs, parsley, and garlic in a small bowl.
3. Season entire surface of the meat with salt and pepper, then coat with mustard. Pat the bread-crumb mixture into the mustard.
4. Transfer the roast, bone side down, to a large roasting pan with sides at least 3 inches high. Place in center of oven for 15 minutes; reduce oven temperature to 350°F, and roast until a meat thermometer placed in the thickest part of the roast registers 130°F (for medium-rare), about 2 hours.
5. Transfer the roast to a carving board, and let stand for about 10 minutes before slicing.
PER SERVING: Our nutrition counter is on holiday, so savor the season!
IDEAS FOR PICKY EATERS: Leave the onions out of the mashed potatoes, or serve them on the side. Roast a few of your child’s favorite veggies along with the glazed vegetables (recipes follow).
Mashed Potatoes with Caramelized Onions
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
- 4 lb Yukon gold potatoes, cubed
- 2 Tbsp olive oil
- 4 medium onions, chopped (about 4 cups)
- 1/2 tsp salt, plus more to taste
- 1 3/4 cups milk
- 3 Tbsp butter, cut into bits
- Pepper to taste
1. Place potatoes, peeled or unpeeled, in a large pot and fill it with cold water to cover. Bring to a boil; cook until the potatoes are very tender. Drain.
2. Meanwhile, heat the oil in a large skillet. Add the onions and ½ tsp salt, and cook over medium heat, stirring occasionally, until onions are golden brown and soft.
3. Return drained potatoes to the pot; mash with the milk and butter. When potatoes are the desired consistency, stir in the onions. Add salt and pepper to taste.
You can prepare the potatoes in the morning. Place in a casserole dish coated with cooking spray, loosely drape with foil, and refrigerate. Reheat in the oven.
Saturday – Leftovers it is!
Sunday – “Pizza” Chicken Cook 1/4-inch-thick boneless chicken breasts on the stovetop for 5 minutes per side. Spread tops with tomato sauce; sprinkle on mozzarella and parmesan. Reduce heat; cover until cheese melts.
Monday – Meatless Chili Sauté onion, garlic, bell pepper, chili powder, and ground cumin; add canned diced tomatoes, rinsed canned beans, and diced zucchini. Add vegetable broth; simmer to desired consistency.
Tuesday – Philly-Cheesesteak Panini Sauté onion and bell pepper until soft; season with red-wine vinegar, salt, and pepper. Layer hot dog buns with provolone, deli roast beef, and the veggies. Place the closed sandwich in a skillet; top with a second, heavy skillet. Cook until the cheese melts, flipping once.
Wednesday – Pork Fried Rice Sauté cubed pork; remove from skillet. Add beaten eggs, and scramble; remove. Add minced garlic and ginger, then leftover rice, soy sauce, hoisin, and sesame oil. Stir in frozen peas and carrots, the pork, and the eggs.
Thursday – Stuffed Peppers Italiano Halve and core bell peppers; microwave, loosely covered, for 5 minutes. Combine frozen hash browns, shredded mozzarella, tomato sauce, and chopped leftover meat. Stuff peppers with filling, and bake for 15 minutes at 350°F.