Monday, June 6, 2011

June is here!

June is always a busy month - extra busy I should say.  Brady started weight lifting class early this morning at school at 7:30 and after that he has shooting camp until noon.  Besides that going on this week, he has 4 baseball games.  Aiden has 2 tball games.  Neil is still busy trying to get the fields planted.  And Summer is finally here!  I actually slept on the sofa downstairs last night because the bedroom upstairs was too warm.  Think it's finally time to turn on the central air.  Just a few weeks ago I was wearing my Ugg boots to a baseball game! 

This week's exercise plan is as follows:

Monday - home gym, legs on Bowflex.
Tuesday-Friday are at the gym with the ladies: 
     Tues: Back and Biceps, 16 minute tabatas
     Wed:  Chest and Tri's, 20 minutes elliptical
     Thurs:  Shoulder/Abs, 16 minutes tabatas
     Friday: Lower body

Supper tonight:

Skewered Shrimp with Black Bean-Lemon Rice

3/4 cup Pompeian Extra Virgin Olive Oil
1/4 cup Pompeian Red Wine Vinegar
3 Tbsp. lemon juice
2 medium garlic cloves, minced
1 1/2 tsp. salt
3/4 tsp. coarsely ground black pepper
24 large raw, headless, peeled shrimp, with tails on (about 1 pound)
24 whole green onions, trimmed to 6 inches in length
24 cherry tomatoes
2 poblano chili peppers, seeded and cut into 24 pieces
8 12-inch bamboo skewers, soaked in water
3 cups hot cooked brown rice
15 oz. canned black beans, rinsed and drained
1/4 cup chopped cilantro
3 tsp. grated lemon zest
Whisk marinade ingredients in a small bowl. Reserve 1/2 cup of the mixture in a separate bowl and set aside. Place shrimp in a resealable plastic bag, pour marinade over shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.

Remove shrimp from marinade (reserving marinade). Place shrimp on skewers, alternating with the tomatoes, chilies, and onions (folded in half).

Preheat grill on high heat. Brush skewers with reserved marinade and cook 4-5 minutes on each side or until shrimp are opaque in center.

Place the remaining marinade in a small saucepan on the grill to heat slightly. Toss the rice with the black beans, cilantro, and lemon zest.

To serve, top rice with skewers and spoon the remaining marinade over skewers.

This week I turn 41.  Yikes.  Enuf said!

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