Is it just me that finds the weeks whizzing past before I can even recognize the month and week on the calendar? For some reason Wednesdays are the worst for me. Probably because it’s a little shorter school day for us but it also means that the supposedly ‘most productive days’ of our week are spent and we are already behind the game, and it’s Awana night (again?! already?) and I need to help the kids learn their verses because, despite the solemn oaths of last week that we would be better prepared and work on verses before Wednesday afternoon, we haven’t even opened the books since last Wednesday. I find myself getting whiplash each week around this time, amazed that my time is slipping away so rapidly and I have so little to show for it.
As a result, I try to make the most of my Wednesday afternoon and prepare a meal in 20-30 minutes (sometimes it cooks longer, but not a meal that needs my attention for longer than that) while I’m sending the kids off to gather their backpacks, Awana bucks, books, vests/shirts, etc. “Make sure you have socks and shoes on — it’s your ticket to the dinner table; no socks, no shoes, no dinner!” I yell from in front of the stove. I juggle dirty dishes into the dishwasher or empty it of clean ones, call kids to stow their school materials for tomorrow, fling the hash onto the plates, and call everyone to come eat — we have 10-15 minutes to eat before we need to leave, kids! Sometimes The Husband enters the chaos at this point, other nights he’s running late himself and gets home just in time to wave us off from the front steps — your dinner is on the table. Love you, bye! Keep moving kids, we’re running late — again! I say, with cattle prod in hand.
Wednesday night meals are often reheat repeats, burritos, or some other simple food. Last week I was inspired to make something from the contents of the freezer. I had some frozen cooked shrimp from a ‘buy one, get two free’ deal at Meijer and a couple of leftover chicken jalapeno sausage links (natural pork casings removed) and decided to make a shrimp over rice dish. The sausage was spicy, too spicy for the younger kids (Thing 1 loved it, though), but I thought it was a good dish overall. You could substitute a milder sausage and use a little Tabasco to add whatever heat you want.
Spicy Sausage & Shrimp
1 Tbsp. olive oil
1 medium onion, chopped
1/2 long red sweet pepper, chopped
2 cloves garlic, minced
2 – 15 oz cans of diced tomatoes
2 links fully cooked chicken sausage, casing removed & sliced
1 lb. frozen cooked shrimp, defrosted, rinsed & tails removed
Heat oil in pan, add onion and pepper and saute until tender. Add garlic and stir for a minute or two. Add tomatoes and sausage simmer for 5 minutes. Add shrimp and frozen peas and cook until heated through. Serve over rice.