Healthy Weekly Meal Plan 12.24.16! Holiday appetizer and side dish ideas including a Brie, Fig Jam, and Serrano Ham Crostini, Kale and Artichoke Dip, Lemon Rosemary Whipped Goat Cheese and more!
Happy Saturday! We’re in Dallas with my parents this week and I am knee deep in cooking. Now, when we get together, my parents look to me to plan the menu and cook but I don’t mind. We’re all in the kitchen cooking and everyone is doing something so it’s fun to be together!
This week, we’re sharing something a little different. Since we’re in holiday mode and next week is the week leading up to New Year’s, we figured you might need some appetizer inspiration.
Take a look at the fabulous list down below and I hope everyone has a safe and happy New Years Eve! Until next time! I’ll be back next week with two more recipes to wrap up 2016 and a cookbook giveaway!
Brie, Fig Jam, and Serrano Ham Crostini from Flavor the Moments.
Prep Tips: The jam may be made in advance or use store bought.
Kale and Artichoke Dip from greens & chocolate.
Prep Tip: This can be made in advance and baked prior to serving so it is served hot!
Lemon Rosemary Whipped Goat Cheese from Spoonful of Flavor.
Prep Tips: You can make the entire recipe up to two days in advance and store in the fridge until ready to serve.
Hasselback Potato Gratin from Hip Foodie Mom.
Prep Tips: You can slice up the potatoes and yams the day before and store in ziploc bags in the fridge if desired.
Spinach Artichoke Quinoa Phyllo Bites from Lauren Kelly Nutrition.
Prep Tips: You can make the filling ahead of time and place in the refrigerator.