My friend calls a “case of the Sundays” the “Sunday Scaries” and that was SO me yesterday. Sunday can be SO scary with all of the to-do’s and the looming work week ahead.
Weed pulling – not my favorite, but whatever, productive, back-breaking work. The girls helped – bonus! Even if after every weed I had to check out HOW BIG the roots were. A competition, of course.
And then Shea was in tears (again) over an issue with her orthodontia. That required a 2-hour round trip emergency ortho visit on a Sunday. And likely earned us a set back with her ortho care…and a bonus 3 visits for impressions and placement of the orthodontia that had to be removed…all because of poor brushing! #rageymom
THEN, we got to spend the afternoon at an arcade for a birthday party. I mean, it was a perfect beach day, but a 2pm arcade party? SUCH A BLAST. #AllTheEyeRolls
All this while also hand washing dishes galore because our dish washer is broken and the soonest repair appointment is in 2 weeks…and 2 days. As in, 16 days from now. Y’ALL, it’s a good thing I took Friday off and got some relaxation in this weekend because yesterday was SCARY. Sunday Scaries, big time.
I did score a goal in my hockey game – a rather pretty deflection, at that.
Needless to say, I didn’t make dinner. And I probably will be doing so sparingly. Definitely nothing that requires a whole lot of pots and pans, anyway!
Gina made this recipe last night, per my suggestion on our last podcast episode where I shared it as my mom win. The peanut sauce in this one is chuggable and we turned this meal into a create-your-own deal where the girls could top their spring roll bowls with the “toppings” (veggies) of their liking.
Yes, I threw in a carrot rolled into a rose because it’s stunning and encourages my kids to eat more veggies! The leftovers of this were fantastic and I’d eat the slaw as is. It’s the perfect combination of color, texture, flavor, and health!
- 14 oz uncooked vermicelli rice noodles
- 4 cups shredded cabbage or slaw mix
- 1 cup shredded or matchstick-cut carrots
- 3 cups shredded rotisserie chicken (~12 oz)
- 4 green onions, chopped
- 1 mango, diced
- 2 Persian (small) cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 avocado, chopped
- 1/4 cup chopped peanuts
- 1/2 cup creamy peanut butter
- 1/3 cup low-sodium soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 1 Tbsp chili sauce (sambal oelek)
- 2 Tbsp honey
- 3 Tbsp lime juice
- 1 Tbsp fresh grated ginger
- Cook vermicelli noodles according to package directions; drain and rinse well with cool water. Set aside.
- Meanwhile, prepare the sauce by combining all ingredients in a small microwave-safe bowl and microwave on HIGH for 30 seconds. Whisk well to combine, adding hot water to thin, as needed.
- Place cabbage and carrots in a medium bowl and toss. Pour about 1/3 of the sauce over the top and toss well to distribute throughout.
- Prepare the remaining ingredients before building your bowls.
- Distribute noodles, chicken, slaw, and toppings: green onion, mango, cucumber, bell pepper, avocado, and peanuts among 6 servings. Top with the reserved sauce.
Recipe ever so slightly adapted from Half Baked Harvest
Love meals made a bit easier with rotisserie chicken? Totally my jam, too!
- Creamy Green Chicken Enchilada Casserole
- Harvest Cobb Salads
- Easy Thai Noodles with Chicken
- Toasted Sesame Chicken Salad
- Asian Chicken Wraps
- Chicken Pot Pie with Biscuits
- Buffalo Chicken Lasagna