Last Thursday was August 13th. As I dropped off the girls at daycare, Shea’s teacher mentioned next week being her last week and how she’d miss having her. It was so sweet and yet I went into panic mode doing the mental gymnastics of public school not starting until September 8th. I know, I’m really on top of these things #facepalm
THEN, the public schools send out an update: students attend one HALF day the week of September 7th and one HALF and one FULL day the week of September 14th. Full-day school for my oldest won’t start until September 21st. AND…know what time it starts? 8:45am. You know, 45 minutes after Piper’s arrival time and a solid 15 minutes after when I “should” be at work.
Do we know anything about buses? Obviously not. Breathe, self. Breathe.
You guys, 2020 blows. I know other parents are out there struggling with all this – it’s insanity. If dual working parents make it out of this mess without getting canned, it will be nothing short of a miracle. One small miracle: Shea’s first half day of kindergarten is the day we leave for a long weekend up north so we dodged any scheduling fiasco there.
There’s so little we can actually control at this point so I’m trying to stay grounded in what routine and normalcy I can maintain. Honestly, a lot of that revolves around meal planning and exercise…in addition to trying to enjoy the summer as much as possible.
A few weeks ago, it was a gorgeous Sunday (the summer weather in 2020 has been AMAZING, I must say) and I threw this dinner in the slow cooker before we jetted off to the beach and enjoyed the afternoon waves. It was one of those family days where everyone is happy, everyone gets along, and you feel like in the midst of one hell of a year, everything will be alright.
That feeling was solidified (for the day) when I returned home, threw in the corn…showered, then threw in the shrimp…then, cleaned up the kitchen…and by then, voila! This meal was served. Hands off, and well-loved…BY ALL! The kids thought peeling the shrimp was a blast and I venture to guess you’ve never had corn so flavorful! SO GOOD!
- 1/4 cup Old Bay seasoning
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp hot sauce
- 1 1/2 lbs small red potatoes, or red-skinned potatoes (quartered)
- 1 sweet onion, cut into wedges
- 1 head garlic, halved
- 2 bay leaves
- 1 lb smoked turkey sausage, cut into 1-inch pieces
- 3 ears corn, shucked and cut into 3 pieces
- 2 lbs large shrimp, deveined in shell
- 2 Tbsp chopped fresh parsley leaves, optional
- In a large bowl, whisk together the Old Bay, lemon juice, hot sauce, and 6 cups of water until well-combined.
- Place potatoes, onion, garlic, and bay leaves in the bottom of a 6-quart or larger slow cooker. Add the Old Bay mixture and place lid on the slow cooker. Cook for 3-4 hours on LOW, until potatoes are nearly fork-tender.
- Add the sausage and corn; replace lid and switch to HIGH. Cook for 30 minutes.
- After 30 minutes, add the shrimp and use a utensil to submerge the shrimp in the liquid. Continue cooking on HIGH an additional 20-30 minutes or until shrimp are pink and cooked through.
- Drain and serve hot with parsley, if desired.
Recipe from Damn Delicious
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 7.5gTrans Fat: 0gCholesterol: 215mgSodium: 1280mgCarbohydrates: 39.5gFiber: 3.5gSugar: 4.7gProtein: 35.2g
Love easy slow cooker meals? Who doesn’t?!
- Easy Slow Cooker Mongolian Beef
- Slow Cooker Summer Chili
- Slow Cooker Beef Gyros
- Crock Pot Tangy Italian Beef
Weekly Menu: August 16th – 20th
- Sunday: Chicken enchiladas with Baja Fresh Salsa and Instant Pot Mexican Rice (leftover – recipe coming soon!)
- Monday: French toast with fruit and chicken sausage
- Tuesday: Italian Chopped Salad
- Wednesday: dinner out with friends
- Thursday: Green Goddess Turkey Burgers with corn on-the-cob and sweet potatoes