Memorial Day weekend was spent the way it should be — family, friends, cookouts, tennis, beach, reading, sun, sleep…it was perfect! If anything was lacking, it was sleep. Three days off work and only one 1-hour nap? I’m not sure whether to be impressed or saddened. The weekend was filled with too much other fun stuff to let a little fatigue get in my way.
Saturday we hosted both of our families for a total of 9. We cooked out and did the whole gender reveal bit. FYI, I will go on record saying that we are 99% sure baby girl will be Baby Shea…so that’s what we’ve been referring to her as. Any suggestions on middle names? I’m liking Shea Olivia. Any other suggestions? 😉
Sunday was a day of rest. And reading. We even went out for a leisurely meal at 9pm after we hoped all of the weekend out-of-towners were through crowding our local restaurants. No such luck. Summers in southwest Michigan are packed with vacation-ers Memorial Day through Labor Day.
Monday included a bit of tennis, Lily’s first beach trip of the year, an interior cleaning of my car, and a dreaded trip to the grocery store. We held an impromptu get together with friends and their families totaling 9 hungry mouths yet again. Let’s just say leftovers and paper plates were involved…but at least the weather was perfect and a good time was had by all.
While I’ll need today to recover from the weekend and as a reprieve from the kitchen, the rest of the week’s menu is simple. Quick meals. When the weather is nice, the grill and meals ready in minutes are the name of my game. As much as I love to cook, I’d prefer a tennis match or reading in warm weather. Time is (somewhat) wasted in the kitchen when there’s so few beautiful weeks in Michigan. And sometimes, I’m just lazy/pregnant…or just straight up HUNGRY and unwilling or unable to wait to eat.
The evening I threw together these lettuce wraps, I had braced myself for the push back from Mr. P. I was expecting complaints of them being “too healthy” or “not substantial enough for a meal”. But instead, this turned into a meal for 2 — mostly for him….inhaling these Cashew Chicken Lettuce Wraps. My mom made lettuce wraps recently, as well…and hers don’t stack up against these (sorry, ma!!).
- 2 Tbsp light soy sauce
- 1 Tbsp honey
- 1 Tbsp chili garlic sauce
- 1 Tbsp rice vinegar
- 1 tsp grated ginger
- 2 garlic cloves, minced
- 1 tsp toasted sesame oil
- 1 lb boneless, skinless chicken breasts. cut into ½-inch cubes
- 2 Tbsp peanut or olive oil
- ¼ cup cashews, roughly chopped
- 8 butter leaf lettuce leafs
- ½ cup bell pepper, cut in thin slices
- ¼ cup cilantro, finely chopped
- Whisk together all sauce ingredients until smooth; set aside.
- Heat the oil in a large skillet or wok, over medium heat, until hot. Add the diced chicken and stir-fry until cooked through and no longer pink, about 8-10 minutes. Add the sauce and mix well; bring a simmer and allow to thicken, stirring often for 3-4 minutes. Stir in cashews. Remove from heat and allow to cool slightly.
- Assemble the wraps by scooping chicken into the lettuce leafs and top with bell pepper and cilantro. Serve immediately.
Weekly Menu: May 26th – 29th
- Monday: Lemony Moraccan Chicken Kebabs
- Tuesday: leftovers
- Wednesday: Corn Frittata with Pecorino-Romano Cheese
- Thursday: Grilled Salmon with Avocado Salsa and grilled asparagus
Hoping this short work week is less busy than the last few have been!