I was not happy about setting an alarm on a Saturday, but #SoccerMomLife. The entire morning was spent at the soccer fields – first pictures for both girls, followed by Piper’s game and then over-lapping, Shea’s game. It’s pretty fun to watch them and even cuter to get a little photo opp of Piper with one of her besties (a little boy named Ryland).
Last week we ate dinner at 7:45pm one night. And that was only because I left soccer early to make said dinner. More so every week, I totally get families who say, “I don’t have time to cook.”
I’m also learning the value of leftovers. I’m a professional leftover eater for lunch, but it seems that’s a new dinnertime thing, too. Four more weeks of soccer – I’ve got this! We’re even missing a few games this week/weekend and ahem, I can’t say I’m sad about it. But, of course, I wouldn’t let the girls know that…
I would think that they would be a bit more hungry after soccer, but you know, playing a soccer game necessitates a ticket for the concession stand. DO NOT get me started. Mark overheard one of the teams who hadn’t yet started the game, arguing over who got to sit out first because all the kids wanted to be the ones to sit out. Breaks my heart! This is supposed to be fun…and for that reason, I shut up about the concession ticket and just let it play out.
We had 2 nights this week of NO activities and I’m so looking forward to that! The night we have soccer is going to be a slow cooker night. I’m getting wiser y’all. I’m also making shortcuts that I never thought I’d make. Mixing ranch with buttermilk? LAZY. SO GOOD.
Shrimp? One of my favorite proteins because it both thaws quickly (you know, in case you’re ill-prepared) and cooks quickly, too. This Cajun Cobb is a fun little spin on a traditional Cobb and other than, perhaps, adding blue cheese next time, it’s a total show-stopper salad. Love the colors, crunch, and of course, the flavors! A great quick night option that can more or less be prepper ahead of time and served as a little create-your-own situation for the choosier eaters in your life!
- 1 Tbsp paprika
- ½ tsp dry oregano
- ½ tsp dry thyme
- ¼ tsp cayenne pepper
- ⅛ tsp ground black pepper
- 1/2 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 Tbsp olive oil
- 1 lb raw shrimp, peeled and deveined
- 2 small heads romaine lettuce, chopped
- 4 slices cooked bacon, crumbled
- 1 cucumber, cut into half-moons
- 2 roma tomatoes, diced
- 1 (15 oz) can corn, drained
- 4 hard boiled eggs, peeled
- 1 avocado, sliced
- 1/2 cup ranch dressing
- 1/3 cup buttermilk
- In a medium bowl, combine the paprika, oregano, thyme, cayenne, black pepper, salt, garlic powder, and onion powder until well-combined. Add the shrimp and toss to coat.
- Heat olive oil in a skillet over medium heat. Once hot, add the seasoned shrimp and cook for 5 minutes or until cooked through.
- Meanwhile, prepare the lettuce, bacon, cucumber, tomatoes, corn, eggs, and avocado.
- Whisk together the ranch and buttermilk until well-combined or shake vigorously in a small mason jar.
- Distribute 1/4 the lettuce and all other ingredients on each of 4 plates. Serve with the buttermilk ranch.
Recipe adapted from Cravings Journal
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 487Total Fat: 31.0gCholesterol: 322mgSodium: 927mgCarbohydrates: 22.2gFiber: 6.5gSugar: 7.8gProtein: 29.8g
Killer salads are always in-season!
- Blackened Shrimp and Avocado Salad with Citrus-Herb Dressing
- Grilled BBQ Chicken Skewer Salad
- Chicken Caesar with a Twist
- Shrimp and Avocado Salad with Miso Dressing
- Crispy Italian Chicken and Bacon Salads with Tahini Pesto Dressing and Sourdough Croutons
- Tex-Mex Chicken Chopped Salad
- Chimichurri Steak and Vegetable Salad
Weekly Menu: September 25th – 29th
- Sunday: out for Mark’s birthday!
- Monday: Slow Cooker Chicken Burrito Bowls
- Tuesday: Peanutty Noodles
- Wednesday: Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles
- Thursday: Out!