For sports activities, it’s my favourite time of yr.
Basketball on Friday – Illini win.
Football on Saturday – Illini win. Big.
Being on the sport with a school buddy I haven’t seen in WAY too lengthy? Priceless.
It was an ideal weekend, despite the fact that it ended with my hockey workforce getting our butts kicked. Again. I instructed them I count on a win after I miss a sport in a number of weeks. ‘Tis the sample.
I’ve additionally dedicated to taking part in in a match the primary weekend in January. I’m bringing slightly estrogen to the social gathering. Should be a number of enjoyable with a few of my favourite guys.
On our approach again to Michigan, I checked out Instacart for the primary time. I’m a fan. I imply, they go to all of our native choices and whereas that’s not a lot to talk of, it does embody Aldi! It’s so bizarre to suppose that my youngsters won’t ever keep in mind life with out grocery supply…
And but, it makes busy weekends a lot extra doable. Between cat naps within the automotive, I used to be capable of plan some meals, grocery store, and skim a few of my ebook for ebook membership. I’m loving it – The Reckless Oath We Made.
Mark received’t be house for dinners once more this week…so we’re holding it easy. What might be making a return go to within the very close to future, nevertheless, is that this Cajun Shrimp Linguine. I upped the flavour issue massive time with greater than double the Cajun seasoning. I like slightly kick and so does the crew. You won’t be disenchanted with this one and upon finishing the diet evaluation, I like it all of the extra!
Cajun Shrimp Linguine
Author: Nicole Morrissey
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 5 servings (about 2 cups every)
- eight ouncesdry linguine
- 5 tsp Cajun seasoning, divided
- 24 ouncesshrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- 1 onion, chopped
- 1 inexperienced bell pepper, chopped
- ½ cup thinly sliced celery
- 1½ Tbsp chopped contemporary thyme, divided
- ¼ tsp crushed pink pepper flakes
- 5 garlic cloves, minced
- 2 bay leaves
- 1 (14.5 oz) can unsalted diced tomatoes, undrained
- ½ cup complete milk
- Bring a big pot of water to a rolling boil. Add pasta and prepare dinner till al dente, about eight minutes. Drain in a colander over a bowl, reserving ⅓ cup pasta cooking liquid.
- Meanwhile, in a big bowl, mix the shrimp with 2 teaspoons Cajun seasoning; toss nicely to coat.
- Heat 1 tablespoon oil in a big skillet over medium-high warmth. Once sizzling, add shrimp to pan; prepare dinner 2 to three minutes or till shrimp are finished. Remove shrimp to a plate and put aside.
- Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoon thyme; prepare dinner 5 minutes, stirring often. Add crushed pink pepper and garlic; prepare dinner three minutes. Add reserved ⅓ cup cooking liquid, bay leaves, tomatoes, milk, and remaining three teaspoons Cajun seasoning; convey to a boil. Reduce warmth, and simmer 5 minutes or till thickened. Discard bay leaves.
- Remove pan from warmth; stir in shrimp and pasta. Cook 1 minute over medium warmth or till totally heated. Sprinkle with remaining 1½ teaspoons thyme.
Serving dimension: ~2 cups Calories: 348 Fat: 7.zero Carbohydrates: 42.zero Sugar: 7.eight Sodium: 865 Fiber: three.eight Protein: 26.zero Cholesterol: 154
Weekly Menu: November third – seventh
- Sunday: turkey meatballs, pasta with marinara, Caesar salad and steamed cauliflower
- Monday: 30-Minute Chimichangas with leftover rooster carnitas + guacamole salad
- Tuesday: leftovers
- Wednesday: beef tacos with corn and Spanish rice
- Thursday: Chicken Lo Mein