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This Week’s Menu – Nothing But Thyme on Our Hands

This Week’s Menu – Nothing But Thyme on Our Hands

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.

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.

[[ recipeID=recipe-8ldayan9i, title=Clean Out the Fridge Egg Muffins ]]

[[ recipeID=recipe-8lday2sgy, title=Veggie Lo Mein ]]

[[ recipeID=recipe-8ldayp0b0, title=Sugar Cookie Bars with Chocolate Buttercream ]]

[[ recipeID=recipe-8ldayp0b0, title=Sugar Cookie Bars with Chocolate Buttercream ]]

 

Posted on January 24, 2023
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Clean Out the Fridge Egg Muffins

Looking for a hot breakfast that comes together fast? Try these egg muffins. Two things to note –

I tell you what combination of veggies, cheese, and herbs I like in the recipe, but use what you love (and/or what you need to use up).

Spray the heck out of your muffin tins. Then when you think you’ve sprayed too much, spray again. I can’t seem to make these come out of the tins perfectly. If you do, let me know where to send your gold star.


A hot breakfast that helps use up odds and ends from the fridge? That's a winner in my book!


Servings: 12

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 1 tbsp olive oil
  • ½ onion finely sliced
  • 10 eggs
  • 1 red pepper finely diced
  • 3 cups spinach
  • 4 oz goat cheese crumbled
  • ¼ cup thyme
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp garlic minced

Instructions

  1. Preheat the oven to 350 degrees and generously spray a regular muffin tin with cooking spray.
  2. In a small skillet, warm the oil over medium heat. Add the onion and red pepper and cook until softened, about 5-7 minutes. Set aside on a plate. Add the spinach and garlic to the pan and cook until slightly wilted, about 1-2 minutes. Set this aside on your plate as well.
  3. In a large bowl, whisk the eggs until frothy. Add in salt and pepper and thyme. Stir until combined.
  4. Divide the onion and peppers, the spinach, and the egg mixture between the 12 muffin cups. Sprinkle in the goat cheese between each cup.
  5. Bake until the eggs have puffed up and begin to brown, around 18-24 minutes. Enjoy immediately or allow to cool, then refrigerate for up to 4 days. Reheat in the microwave.

Notes

- Use any combination of fillings (broccoli and cheddar, ham and green pepper, etc.) that adds up to just shy of 3 cups of filling. Divide between the 12 muffin cups and proceed with the recipe.

 

MEAT LOVERS

- Replace some of the veggies with browned breakfast sausage or chopped cooked bacon.

 

DAIRY FREE

- Skip it and add more flavor with herbs or meat.


Veggie Lo Mein

Guys, I’m not sure I ever had straight-up, cheap-o ramen out of a package before. I was much more an Easy Mac kind of gal in my college days and early 20s. BUT-I’ve always enjoyed veggie lo mein, but haven’t been able to recreate the right noodles at home. Enter the $1 package of ramen. Get two and a bunch of veggies and you’ll have a slurpable dinner in minutes!


The secret ingredient in this recipe is the noodles from the cheap packages of ramen. Toss with a bunch of veggies for a quick and delicious dinner.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 8 oz ramen noodles
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 4 tbsp soy sauce
  • 1 ½ tbsp vegetable oil
  • 1 onion thinly sliced
  • 4 tsp garlic minced
  • 2 cup carrots shredded (about 5 carrots)
  • 2 bell pepper thinly sliced
  • oz snow peas

Instructions

  1. Boil a large pot of water; cook ramen noodles for 1-2 minutes, stirring to unfold. Drain, rinse, and set aside. In a small bowl, whisk together oyster sauce, sesame oil, and soy sauce. Set aside.
  2. In a large pan, heat vegetable oil over medium heat. Add onion slices and cook for 4-5 minutes until tender. Add garlic, continuing to stir for 1 minute as it becomes fragrant. Add carrots, bell pepper, and snow peas. Cook for 4-5 minutes until tender.
  3. Add cooked noodles, sauce, and stir to coat. Continue to cook for 2 minutes until noodles are cooked through and sauce is distributed evenly. Serve and enjoy.

Notes

- No oyster sauce? No problem. Replace with a little hoison, fish sauce (smaller amount!), or any bottled stir fry sauce from the back of your fridge.

- Stir in some Sriracha or garlic chili paste for a spicy kick!

- A sprinkling of peanuts or cashews on top would add a fun crunch. 

 

MEAT LOVERS

- If you want to add a protein, cook it with a bit of oil in the wok first and remove when cooked through. Add it back in at the end with the noodles to warm up.

 

VEGETARIANS

- Keep in mind, with the use of oyster sauce, this isn’t technically a vegetarian meal.


Sugar Cookie Bars with Chocolate Buttercream

Okay guys, let’s be real. These cookie bars are really just a vehicle to get the delicious chocolate buttercream in our faces and that’s okay.


Use packaged cookie dough to turn this into a project the whole family can make (and eat!) together.

Servings: 16

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

SUGAR COOKIE BARS

  • 1 lb packaged sugar cookie dough

BUTTERCREAM FROSTING

  • 1 cup unsalted butter softened to room temp
  • 3 ½ cups powedered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tbsp milk
  • ¼ tsp salt
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 1/2" slices. With floured hands (or the bottom of a drinking glass), press dough into an even layer in a greased 13X9 pan. Bake 18-20 minutes or until lightly browned and edges are firm. Allow to cool slightly.
  2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more powdered sugar if frosting is too thin or another tbsp of milk if frosting is too thick.
  3. Evenly spread frosting over sugar cookie bars. Allow to set and serve. Store in the fridge, but allow to come to room temperature for the best tasting treat.

Notes

- IF MAKING FROSTING FOR LATER: Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk if it’s still too stiff.

- Want to make your own sugar cookie dough? This is a good one.