Okay, friends. It’s a whole new world out there since last week’s menu came out. Let’s make the best of it and spend some time in the kitchen and at the table surrounded by those that mean the most to us.
How To Use This Week’s Menu
A lot of the dishes on the menu this week can involve kiddos if you’re looking for something to fill time.
I’d start with the Clean Out The Fridge Egg Muffins as a morning project. Have a few for lunch, then save the rest for breakfast for a few days.
Next up, make the Veggie Lo Mein for dinner. Use whatever ingredients you have on hand or can rustle up at the store. Maybe double the recipe. It will go fast (and tastes even better the next day.)
The Sugar Cookie Bars with Chocolate Buttercream are a great project when you need a carrot to get everyone through the day. The idea that they can make a sweet treat AND eat it is actually two rewards in one. (Use them wisely, mom and dad.)
Finally, give the Pan-Fried White Fish with Thyme Roasted Carrots a whirl. The groceries are still fully stocked with fish. Go frozen if you have to; just thaw in the fridge before cooking. Oh, and back to those egg cups – if you plan on buying fresh thyme for this fish, use a couple of sprigs in the eggs, too.
BONUS RECIPE – Still have more thyme on hand? Make this thyme lemonade right away and pretend you’re already in summer when this is (God-willing) all behind us.