My kids are getting more challenging to feed by the day. Kid #1 chooses which meal she will have milk with (at home it’s breakfast OR dinner on weekdays because she gets milk with lunch at school) based on what we’re having for dinner that evening. She will forego milk at breakfast if she decides dinner doesn’t sound so hot, basically. Shocker, that’s most days.
And lest I not know what we’re having for dinner FIRST thing in the morning – the sighs and eye rolls. Woof. I can never be caffeinated enough for the ‘tude that’s in my future. Mark and I agree, 5 going into 6 is the time to soak up the sweetness. Child-rearing can grate the patience a bit from that point forward, or at least that has been our experience thus far. I know, I know – I have no idea just yet!
I went onto one of the more active Facebook groups I belong to – a Peloton Mom’s group. I’m a passive reader, at best, but my search for “dinner” turned up a thread with several hundred comments for family-friendly weeknight meals and I was like, “YASSS!”.
I read every comment. I was uninspired by nearly all of the responses. The things that sounded good basically lacked any sort of nutritional merit, so I logged off completely uninspired. Parents, I so feel you! I breezed through the first 5 years of feeding my kids, but they seem to making up for lost time. They’re like hibernating animals, scarfing down foods that they love and then fasting through extended periods of time. Exaggeration, yes – I always include a component or two I know they’ll enjoy.
I guess what shocks me is the variation in volume of what they’ll eat one meal to the next. As soon as I make a prediction, they’ll prove me wrong anyway. So sometimes, I select a meal that’s geared 100% towards Mark and I, knowing I’ll be serving a separate something for the girls. Sometimes, that’s OK for all of us.
All things “buffalo” generally fall into this category – something Mark and I LOVE and something that’s generally too spicy for the littles. This one, though? Not overpowering in its heat. And? It was way, way, WAY better than I thought it would be. I actually shuffled it from the weekly menu a time or two, but that was my loss. This is a recipe we’ll certainly be making again – we both loved it, AND…the girls ate some, too! Of course 😉
- 1/3 cup buffalo sauce
- 2 Tbsps olive oil
- 1 Tbsp fresh lime juice
- 1 Tbsp coconut aminos
- 2 medium zucchini, sliced into half-moons
- 1/2 lb mushrooms, washed and sliced
- 1 red bell pepper, cut into 2-inch strips
- 1 lb large, raw shrimp, peeled and deveined
- 4 cup cooked brown rice
- 3 green onions, chopped
- 1/4 cup crumbled blue cheese
- 1 lime, cut into wedges
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the buffalo sauce, olive oil, lime juice, and coconut aminos until well-combined.
- To to the bowl, add the prepped zucchini, mushrooms, and bell pepper; toss to coat.
- Use a slotted spoon to remove the buffalo-coated veggies to the prepared baking sheet, spreading into an even layer, reserving the leftover sauce. Bake for 10 minutes.
- Meanwhile, add the shrimp to the remaining buffalo sauce and toss to coat.
- Remove sheet pan from the oven and add the shrimp to the baking sheet, spreading them evenly over the veggies. Bake for 6-8 minutes or until pink and cooked through.
- Serve 1 cup cooked rice topped with 1/4 of the shrimp and veggies, topping with green onions, 1 tablespoon crumbled blue cheese, and lime wedge(s).
Recipe slightly adapted from Clean Food Crush
Nutrition Information:Yield: 4 Serving Size: 1 cup rice with 1/4 shrimp and veggies + 1 Tbsp blue cheese
Amount Per Serving: Calories: 454Total Fat: 12.8gCholesterol: 137mgSodium: 930mgCarbohydrates: 57.5gFiber: 7.0gSugar: 4.0gProtein: 26.3g
Love buffalo sauce? Us toooo! Here’s some recipes you ought to try!
- Buffalo Cauli Bites
- Buffalo Chicken Tacos
- Buffalo Chicken Salad
- Buffalo Ranch Panko Baked Chicken Fingers
- Buffalo Chicken Enchiladas
- Slow Cooker Buffalo Chicken Chowder
Weekly Menu: September 26th – 30th
- Sunday: leftovers with caprese
- Monday: Loaded Wedge Salads with Grilled Salmon
- Tuesday: beef tacos/taco salads with corn and guacamole
- Wednesday: BBQ Chicken Street Corn Tacos
- Thursday: out