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–+ servings
Christmas Menu

Your Christmas Menu

Course: Dinner, Main Dish, Side Dish
Cuisine: Christmas, Thanksgiving
Recipe Type: 90/10 Gluten Free, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Stuffed Flank Steak

  • 1 1/2 lb flank steak butterflied*
  • 5 oz baby spinach
  • 1 tsp bottled minced garlic
  • 2 Tbsp extra virgin olive oil
  • 1 red bell pepper seeded and sliced into strips
  • 1 can Diced Tomatoes 14.5 oz can
  • salt to taste
  • pepper to taste

Spring Greens Salad in Edible Parmesan Bowls

  • 2 cup parmesan cheese shredded
  • 5 oz mixed salad greens
  • 8 grape tomatoes halved
  • 1/2 cucumber diced

Creamy Garlic Salad Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp bottled minced garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh parsley chopped
  • 1 tsp himalayan salt
  • 1 tsp honey

Roasted Green Beans With Grape Tomatoes

  • 2 lbs green beans fresh, trimmed
  • 1 pint grape tomatoes halved
  • 3 Tbsp extra virgin olive oil
  • kosher salt to taste

Cauliflower-Stuffed Bell Peppers

  • 1 head cauliflower stemmed and chopped
  • 4 oz gouda cheese shredded
  • 4 oz sour cream
  • 2 Tbsp unsalted butter
  • 2 green onion thinly sliced
  • 1 tsp salt
  • 2 bell pepper any color, halved and seeded

Instructions

Stuffed Flank Steak

  • Preheat oven to 425.
  • Heat oil in skillet until hot. Add garlic. Saute' 30 sec, then add spinach. Saute’ 5 minutes or until spinach is wilted.
  • Open steak. Spread spinach, tomatoes, and peppers on open steak. Roll up. Secure with toothpicks or cooking twine.
  • Roast for 30 minutes. Turn oven to broil, and broil 5 minutes. Let steak rest 5 minutes before slicing. Remove twine, slice and serve.

Spring Greens Salad in Edible Parmesan Bowls

  • First, make your bowls. Heat a small skillet over med heat. Add 1/2 c. shredded parmesan cheese. Spread the cheese to cover the bottom of the skillet. Allow to cook until bubbly and browned. While still hot, turn cheese out onto an overturned glass or glass bowl. Gently press sides down to form an upside-down bowl (be careful! Cheese will be hot!). Allow to cool. Remove from glass and set aside. Repeat for each bowl. Bowls will keep several days in an airtight container.
  • Add spring greens to each parmesan bowl. Top with halved grape tomatoes, cubed cucumbers, and Creamy Garlic Salad Dressing.

Creamy Garlic Salad Dressing

  • Combine all ingredients in a blender. Blend and serve.

Roasted Green Beans With Grape Tomatoes

  • Preheat oven to 400. Toss beans and tomatoes in olive oil. Spread in a single layer on a baking sheet. Sprinkle with salt. Bake at 400 for 15 minutes. Serve. (Red and green GOODNESS! For red, green, and white, add chopped cauliflower before tossing in oil.)

Cauliflower-Stuffed Bell Peppers

  • Preheat grill over med heat. Steam cauliflower until soft. Add cauliflower to food processor. Process until smooth. Add shredded gouda, sour cream, butter, green onions, and salt. Process until smooth. Scoop into 4 bell pepper halves
  • Grill over med-low heat for 10 minutes or until peppers are browned and cauliflower mixture is hot.