Fun Things to Do This Week

Entertain at home with these ideas, virtual events and activities.

June 1

Virtual Events 

• Noon: RoJoLo’s Story Time at Dad’s Garage
• 1:00 p.m.: Delish kids and parents cooking class
• 4:30 p.m.: Kids’ Yoga (ages 5-9) with Stephanie Campbell with Born Yoga Studio
• 6:00 p.m.: West African Dance with Ailey Extension
• 6:30 p.m.: Virtual Yoga at The Battery ATL

At-Home Activities

• For breakfast, make these Fruity Pebble’s Yogurt Breakfast Pops from Budget Savvy Diva.
• Explore the perks of reading with engaging games, videos and more from these book characters’ websites.
• Check out GoNoodle’s weekly activity schedule for videos, games, printables and more.

What’s for Dinner?

Oven-Baked BBQ Chicken

• 3 c. spicy tomato juice
• 3 tbsp. vegetable oil
• 2-3 minced garlic cloves
• 1 tsp. sugar
• ½ tsp. pepper
• 2 tsp. salt
• 4½ tsp. Worcestershire sauce
• 1 bay leaf
• ¼ tsp. ground red pepper
• 2 c. all-purpose flour
• 10 chicken legs, skin removed
• 10 chicken thighs, skin removed

Directions:

• Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat and simmer 10 minutes.
• Place flour in a shallow dish. Dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
• Bake at 350° for 1½-2 hours, basting occasionally.

June 2

Virtual Events

• 10:30 a.m.: Booth Western Art Museum’s Art Lesson – draw a rattlesnake with Mrs Lynette Ivey
• 10:30 a.m.: Story Time Family Yoga (ages 7 and younger) with Born Yoga Studio
• 12:30 p.m.: Don’t Try This at Home with Anna, Mike & Margot with Dad’s Garage
• 1 p.m.: Get Crafty with Lynn Lilly & Crayola on Facebook
• 7 p.m.: Cody’s Crafting Corner with Aurora Theatre

At-Home Activities

• Repurpose eggshells to make Eggshell Sidewalk Chalk from Budget101.
• Get active by setting up your own field day at home with the usual activities, such tug of war, relay races or hula-hooping competitions. Don’t forget the first place ribbons, or set up your own fun prize system.
• Create a racing track for toy cars with this activity from Hands On As We Grow.

What’s for Dinner?

Spaghetti with Turkey Ragu

• 12 oz. spaghetti
• 1 diced onion
• 2 minced garlic cloves
• 1 carrot
• 1 lb. ground turkey
• Salt
• Pepper
• 1 c. white wine
• 1 28-oz. can crushed tomatoes
• 2 tbsp. chopped rosemary
• Parsley
• Parmesan

Directions:

• In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a large skillet over medium-high heat, cook onion, garlic and carrot until tender, five minutes. Add turkey and cook until golden, 6-8 minutes, then season with salt and pepper. Add wine, crushed tomatoes and rosemary and let cook, five minutes.
• Toss spaghetti with ragu and garnish with parsley and parmesan.

June 3

Virtual Events

• 11:00 a.m.: Art and Maker Wednesday with  Children’s Museum of Atlanta
• 1:30 p.m.: Monster Mash with Reed with Dad’s Garage
• 3:30 p.m.: Kids Cardo Dance Party with Ailey Extension
• 7:30 p.m.: An Evening of Jazz with Elm Streets Cultural Arts
• 8 p.m.: Yoga for Beginners with Level3

At-Home Activities

• Put thumbs to use with this Thumbprint Dandelion craft from Glued To My Crafts.
• Enjoy these delicious No-Bake Oatmeal Bars from Joy Food Sunshine.
• Hunt for fun with these scavenger hunts in Atlanta or host your own at home.

What’s for Dinner?

Chicken Hash with Eggs

• 2 tbsp. unsalted butter
• 2 tbsp. extra-virgin olive oil
• 1 c. finely chopped green bell pepper
• ¾ c. finely chopped onion
• 2 stemmed, seeded and minced jalapenos
• 2 minced garlic cloves
• ½ tsp. thyme
• Salt
• Pepper
• 1 large baked potato, peeled and cut into ½”
• 2 c. diced or shredded cooked chicken
• 4 eggs
• Parmigiano-Reggiano cheese

Directions:

• In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapenos, garlic, thyme, salt and pepper. Cook over moderate heat, stirring occasionally until softened and just starting to brown, seven minutes.
• Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, five minutes. Working in sections, turn the hash over and cook until browned on the other side, 3-5 minutes.
• Using the back of a spoon, make four depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set, but the yolks are runny, four minutes. Sprinkle the hash with cheese.

June 4

Virtual Events

• 11:30 a.m.: Interview with Visual Artist Debbie Tidwell with Elm Street Cultural Arts
• 1 p.m.: Center for Puppetry Arts’ Make It! – Paper Bag Mask
• 2:30 p.m.: Virtual Cooking with Chef Asata – Black Bean Burgers
• 3 p.m.: Draw a Dreamcatcher with Stephanie Caldwell at Aurora Theatre
• 6 p.m.: Serenbe Playhouse’s Throwback Thursdays

At-Home Activities

• Do a science experiment with Bill Nye the Science Guy.
• For a delicious snack from your pantry, make this White Bean Hummus from I Heart Naptime.
• Play Chase the Ace, an easy card game with printable instructions from Thirty Handmade Days.

What’s for Dinner?

Chicken Tortilla Dump Dinner

• 1 tbsp. canola oil
• 2 10-oz. cans diced tomatoes with chiles
• 1 c. chicken broth
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. salt
• 1 15-oz. can black beans
• 1 10-oz. bag frozen corn
• 5 c. shredded cooked chicken
• 12 small corn tortillas, cut into quarters
• 1 8-oz. shredded block Monterey Jack cheese
• ½ c. sour cream
• ⅓ c. diced red onion
• ⅓ c. chopped cilantro

Directions:

• Preheat the oven to 375°F. Brush a 9×13” casserole dish with the oil.
• Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese, and stir to evenly distribute. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
• Raise the oven temperature to 400°F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with sour cream and sprinkle with the red onion and cilantro.

June 5

Virtual Events

• 8 a.m.: Dav Pilkey at Home
• 9 a.m.: P.E. With Joe
• 12:30 p.m.: River Reviews It with Dad’s Garage
• 5:30 p.m.: San Francisco Ballet at Home’s Director’s Choice
• 8 p.m.: iThink We’re Online? A Digital Improv Comedy Show (ages 8 and up) with Elm Street Cultural Arts

At-Home Activities

• Listen to Shabam!, an audio science show blending fictional stories with real science, for a look at what science has done for the world.
• Make these pretty rainbow cookies from Kate’s Recipe Box for a delicious sweet.
• Give older kids the chance to make their own polymer clay earrings, with instructions from The Spruce Crafts. Or they may want to give them to a friend or relative!

What’s for Dinner?

Pizza Meatloaf Cups

• 1 beaten egg
• ½ c. pizza sauce
• ¼ c. seasoned bread crumbs
• ½ tsp. Italian seasoning
• 1½ lbs. ground beef
• 1½ c. shredded mozzarella cheese
• Additional pizza sauce

Directions:

• In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Fold beef into mixture and mix well.
• Divide meat mixture into 12 greased muffin cups. Press mixture into bottom and up the sides. Fill center with cheese.
• Bake at 375°F for 15-18 minutes, or until meat is no longer pink. Serve immediately with additional pizza sauce and cheese.

For more ideas on food planning during this time, check out MyPlate. For more live events, click here.