We made the most of the dreary weather with some bowling yesterday. We haven’t been bowling in forever and since we only had Shea with us (Piper was home napping with a babysitter) it was an age-appropriate activity. Watching Shea bowl in a dress was absolutely adorable. We got the cutest little view of her tush every time. Of course I had to capture the moment.
Next up was lunch. Shea ate her mac and cheese, guzzled her milk, and stole French fries off others’ plates. She enjoyed hanging out with the adults (and getting to eat “sometimes food”) and it makes me anxious for Piper to do the same. However, that won’t be anytime soon. She has been a CHAMP napper lately, snoozing for 3-4 hours each afternoon!
Other than bowling and lunch out, we played street hockey and badminton (without the net) until past the girls’ bedtime. Oh, summer nights!
To get back on track this weekend, I was up and at’em with meal planning, grocery list making, and was sitting in the parking lot ready to go when Aldi opened at 9am. As wonderful as Aldi is, I still had to stop for a few last items at Meijer – herbs, yogurt, etc. I raced home, unloaded the groceries in record time, and piled the girls in the car to head to church.
The afternoon was spent nursing a very stiff and painful neck (FEELING OLD, FOLKS) and meal prepping like crazy. Including breakfast – thanks for the suggestions! This week I made a Broccoli-Cheddar Crustless Quiche. I also prepped the marinade for tomorrow’s dinner while Mr. Prevention swooped in and asked for a blueberry crisp. He and I made that together as I whipped up a smoothie for the girls’ snack and made dinner for tonight.
Mr. P looked on to my meal prep with distaste (of course he’ll like it) because he’s comparing everything I’ve made as of late to THIS recipe. He’s obsessed. We’re obsessed. So flavorful, so unique. This rice is life-changing and the simple jerk shrimp are the perfect protein to pair with it. Enjoy – we sure did!
- 1 (20 oz) can pineapple chunks in 100% juice
- ~3½ cups cups water*
- 1 Tbsp butter
- ¼ tsp crushed red pepper
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 Tbsp pure maple syrup
- 2 Tbsp freshly squeezed lime juice
- 2 cups basmati rice
- ¼ cup cilantro, chopped
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1½ lbs shrimp, peeled and deveined
- 1 Tbsp Caribbean jerk seasoning
- Drain pineapple, reserving all juice in a 1 cup measuring cup (should be about ½ cup) fill remainder of measuring cup with water and add to a large sauce pan. Add an additional 3 cups of water* to make 4 cups total. Cut or halve pineapple chunks into smaller pieces, if desired.
- To the sauce pan set over medium-high heat, add the pineapple chunks, butter, crushed red pepper, curry powder, garlic powder, onion powder, salt, syrup, lime juice, and rice. Bring to a gentle boil; cover and reduce heat to low. Allow rice to cook for 15 minutes or according to package directions; remove from heat and allow to sit for 10 minutes.
- Meanwhile, heat butter in a large skillet over medium heat. Once melted and hot, add garlic and shrimp. Sprinkle with jerk seasoning and cook for 5-6 minutes or until pink and cooked through.
- Fluff rice and serve topped with shrimp and cilantro.
Weekly Menu: July 22nd – 26th
- Sunday: Greek-Style Stuffed Peppers
- Monday: Cilantro-Lime Chicken with Mango Avocado Salsa and rice
- Tuesday: leftovers – working late
- Wednesday: Baked Shrimp with Tomatoes and Feta
- Thursday: Tacos with refried beans and corn