I think I’m going to change up the menu plan. Oh wait. You can’t hear the conversation in head. Let me back up a bit…
Our menu looks like this:
- Sunday – #SundaySupper
- Monday – #MeatlessMonday
- Tuesday – Salad
- Wednesday – 30 minute meal, give or take
- Thursday – Slow Cooker Meal
- Friday – Order in
- Saturday – Quick & Easy.
See? This was for salad Tuesday. But I think I’m going to flip Tuesday for Thursday. The way I have it, there’s three weeknights in a row where I’m cooking and two where I’m not. If I flip Tuesday for Thursday, I cook a meal, rest a meal, cook 2 meals and rest one possibly 2 meals (yup! We get lazy on Saturdays sometimes). I think that makes more sense and I won’t feel burned out early in the week.
This will be especially helpful during key work related reporting times, like now. It’s quarter close. I’m usually pretty stressed and that makes me more tired than usual. Like, falling asleep shortly after 8, tired. Granted, we do go to bed at 9 because we get up before the crack of dawn even rolls over, but still… It makes me feel UBER old.
Dad and I had a conversation about that this weekend. We used to give him such shit about falling asleep so early in the night, but now I can understand why. I am just like that some nights. Most people don’t understand the mental tiredness.
S? I don’t think he gets it. His job is physically tiring. He’s on the go non-stop; has to be “on” all time. What I mean by that is as soon as he walks through the door, he turns his customer service switch on and he doesn’t get to turn it off until he’s in the car on the way to pick me up. I know what that’s like. I have to be like that on work travel except, even in the car on the way back to the hotel I have to be. Sometimes at dinner, I have to be on. Sometimes IN the hotel I have to be on. There’s no down time. It’s exhausting to be “on” all the time.
This salad? SO not a chore! I cooked the shrimp before hand, the carrots and cabbage were pre-shredded, and the peas were lightly steamed in the microwave. Water chestnuts and baby corn were canned. All I had to do was slice the cucumber, radish, and green onions, mince the garlic and then mix the dressing. It didn’t take hardly any time at all to whip this up. Other salads, not so much. If I can prep for it, it doesn’t take long, but honestly, sometimes I’m just lazy. There. It’s out! I’ve said. I’m LAZY! LOL
Whether you prep for this or not, it’s a tasty salad. I love the sesame flavor with the shrimp and veggies. It is a delicious weeknight dinner salad.
shrimp, peeled and deveined
sesame seed oil
canned baby corn, drained
sugar snap peas
crushed red pepper
fresh ginger, grated
green onions, sliced
sesame seeds, toasted
- Bring a large pot of water to boil. Add the shrimp and 1 teaspoon sesame seed oil. Return to a boil and cook the shrimp until cooked through and no longer opaque.
- Combine the next six ingredients (water chestnuts through cucumber) in a large mixing bowl. Set aside.
- Combine next six ingredients (sesame oil through crushed red pepper) in a small bowl with a whisk. Set aside.
- Divide the vegetables evenly among 4 plates. Top with shrimp. Drizzle the dressing over the salad and garnish with green onions and sesame seeds.