Weekend Update

Ah, the weekend. What is it about the weekend that just makes you feel better? Especially if you have nothing planned! We had one of those weekends that we didn't have a ton of plans. Friday night the Davis girls came over for pizza and a movie. Robin and I made pizzas for the kids while Brian cooked them on the grill. That's right on the grill! They were crispy on the outside, just right. Brian really has pizzas on the grill down to a science. We all had our pj's on and it was so fun! After supper we sat around the table talking then we went to the couches to find a movie. I think we talked more than we watched the movie.

Saturday we laid around the house. Alex was up and down Friday night, so we were tired. Brianna had a Girl Scout ice skating trip Saturday night. I got a text from her saying she didn't hug the wall the entire time! Her leader sent a picture of the group and it looked like she had a pretty good hold on Bri's elbow. Bri said she only fell once! She had a really good time and I'm glad she has decided to continue with Girl Scouts next year.

Sunday I had to make a BJ's trip. I was afraid the traffic would be terrible over that way, but we were pleasantly surprised. Lots of resting, lots of fun for us this weekend.

Saturday for supper I made this new recipe and it was delicious! I even had some leftovers for lunch on Sunday. Just popped it in the microwave for a few seconds to warm the shrimp.

Bangin Good Shrimp

skinnytaste.com

Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Place shrimp on lettuce and top with scallions.