It’s so wonderful to have a computer again! Another weekend has passed and I’m still installing software after replacing the hard drive, but soon my computer will be all up to date, and then things can get back to normal. Once again, I’m late to the point that I decided to double up on this post. Hopefully this is the last double post I’ll be making for a while!
Week 58 was a good week. I had a small loss, but as I have said before, any loss is a step in the right direction. This week saw me lose .6 pounds.
Week 59 was slightly more successful. Funnily enough, I also ate more of my weekly points in week 59, so it’s curious that my loss was actually a little better. At any rate, I lost 1.3 pounds this past week. That takes me down to 183.3 pounds, and 102.7 pounds down from my original starting weight.
And this week I have a quick and easy recipe for you! I love shrimp, and it’s so quick and easy to make on a night when you just don’t feel like cooking. Especially if you buy them frozen, peeled, and ready to cook.
Sriracha Lime Shrimp and Baked Asparagus
1/2 bag frozen ready to cook shrimp
juice from 1/2 lime
1 tbsp (or more, to taste) Clubhouse Sririacha & Lime seasoning
1 tsp avocado oil
1/2 bunch asparagus, trimmed
Clubhouse Parmesan & Herbs
Thaw the shrimp as recommended on the package. In a bowl combine the shrimp, lime juice, Sriracha & Lime seasoning, and avocado oil. Toss until all the shrimp are coated. Place shrimp into air fryer (I use a T-Fal Actifry) and cook for 15-20 minutes.
In the meantime, place the asparagus on a foil lined cookie sheet. Sprinkle lightly with Parmesan & Herbs seasoning as desired. Back at 350 F for 10-15 minutes.
This was a quick, light dinner one evening when I wasn’t particularly looking forward to cooking, and it was delicious!
Watch for my post later (hopefully tomorrow) for the Fantastic Bake Along! I had to do some work over the weekend, so I was a bit behind making my caramels, but I did get them made and they’re delicious!