Whew! After a whirlwind two weeks of prepping, sanding, priming, and painting, our kitchen is somewhat back in order. Well, at least our cabinets are full of their rightful contents, although we’re rocking the “open shelves” look for a little longer while the doors get painted and re-installed. Baby steps in our world of DIY.
I did manage to get the Pantry Challenge going again this week. Although we had a major fail when the chicken breasts that I defrosted most definitely had a sour smell and were promptly tossed in the trash– cereal for dinner! But we have had two successful meals this week:
- Shrimp & veggie stir-fry over rice: shrimp (freezer), veggies (freezer), soyaki sauce (fridge), cornstarch (pantry), rice (pantry).
- Panko salmon: salmon (freezer), honey mustard (recipe below), panko (pantry), spinach (grocery)
Easy dinners for busy weeknights. The honey mustard dressing is a standby at our house– we use it for salads, dipping, and to coat salmon before it gets topped with panko. So good and so easy to whip up!
honey mustard dressing
makes: a bit more than half a cup
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice or apple cider vinegar
Put all the ingredients in a mason jar, pop on the lid and shake vigorously to combine. Or, use a small bowl and whisk.