This Week’s Menu – Nowhere to Go and Yet No Time To Cook
Not sure about you guys, but somehow life moved to warp speed this week. Even though we are all trapped at home, trying to do some sort of school for the girls while working myself (and trying to keep us all quiet enough for the husband’s conference calls and picked up enough that we don’t get lost under an avalanche of all-the-things) is taking all of my effort. There’s no time left to cook!
So here are four (and a half) recipes to help get you through the craziness of next week. Try to find some time this weekend (or don’t… weekends are for doing absolutely nothing now) to chop some veggies and all the meals should come together in a snap.
[[ recipeID=recipe-8lcjdido3, title=Stacked Veggie Enchiladas ]]
[[ recipeID=recipe-8lcjfenij, title=Instant Pot Shredded Chicken (and Condiment Potatoes) ]]
[[ recipeID=recipe-8lcjg53y1, title=CONDIMENT POTATOES ]]
[[ recipeID=recipe-8lcjg9dd7, title=Hearty Weeknight Instant Pot Spaghetti ]]
[[ recipeID=recipe-8lcjghq7h, title=The Best Chocolate Brownie Recipe ]]
If you are so inspired, spend a couple of hours prepping for next week and things will come together in a flash. Start the Instant Pot Shredded Chicken and Condiment Potatoes for the first night’s dinner.
While the Instant Pot is working its magic, chop the veggies for the other two recipes this week. Also, go ahead and make the Best Chocolate Brownies right now. (Pro-tip: do this after the kids go to bed and keep them in the way back of the fridge. We’ll never tell!)
From there, you can prep the Hearty Instant Pot Spaghetti in all of 10 minutes the next time. Finally, whenever you have a free 30 minutes, prep the Stacked Roasted Veggie Enchiladas. Besides the roasting time, they come together in a snap. Keep the casserole in the fridge for up to three days or store in the freezer for a real-time crunch emergency.