So this should be the time where I ramble on about “go out into the world, armed with base recipes for those nights at home and new flavors to try when you go out to eat.” Oh, but wait… we still can’t go restaurants. (But support them via takeout, please!!) Wah wah.
With that in mind, this week’s menu gives you copycat recipes for two of my favorite restaurant orders – Italian eggplant parm and lettuce wraps from a certain Asian restaurant. Just because we’re trapped at home doesn’t mean we can’t eat well!
Speaking of trapped… We are all dealing with the stress of the world in different ways. I hope upon hope that you are turning to healthy habits like exercise, therapists, books, and hugs from loved ones first. But when that doesn’t work, I present – the cookie dough dip.
I look forward to inspiring you more as our relationship continues in a different way. Today, I am grateful for you, friend!
How To Use This Week’s Menu
Start the week with the Veggie Chili con Carne. It’s a delicious slow-cooker recipe, but you have to add some things halfway through, so make it on a day you are home. Hahahahaha. Like there’s a day you’re not at home.
The Eggplant Parmesan with Noodles and Lettuce Wraps with Fried Rice both take a little bit of prep time, but it can be done way in advance. Consider prepping the eggplant casserole up to three days ahead of time (or freeze for another time!). As for the fried rice, maybe consider adding in our Firecracker Meatballs or Cashew Chicken earlier in the week and make extra rice to save for this night. (Pro tip: rice freezes well, so maybe always make a double batch!)
And the Chocolate Chip Cookie Dough Dip…. Well, make that whenever you want. And definitely consider a double batch here, too. 😉