Menu Plan Monday - Packet week!

We are just starting to wind down from our very crazy spring! I was going through my fridge to see what to have this week and noticed that I have three bell peppers that I need to use. I found a couple of great recipes that not only use my peppers but also can be grilled in a foil packet. This pleases me for many reasons. The top being no cleanup. WOOHOO! I also like that the pepper steak packets uses most of the ingredients that I am currently growing in my garden. Happy Eating y'all!!

Monday: Cheeze It chicken tenders, baked fries, green beans

Tuesday: Baked Ziti, mixed veggies, garlic bread

Wednesday: Leftover buffet- If its in the fridge, you can eat it. But mama is not cookin!

Thursday: Pepper steak packets on the grill (recipe below), spinach salad, baked potatoes

Friday: Pizza Night!

Saturday: BBQ ribs, cole slaw, baked beans, green beans with ham hock

Sunday: Hawaiian chicken packets on the grill, corn on the cob, tomato salad

Easy Hawaiian Chicken packets

4 skinless, boneless chicken breast halves
1 cup bottled teriyaki sauce or marinade
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 onion, chopped
1 (20 ounce) can pineapple chunks, drained

Preheat a grill for medium-high heat.

Lay out four squares of aluminum foil. Place one piece of chicken in the center of each square. Pour the teriyaki sauce over them, turning to coat. Distribute equal amounts of the green and red peppers, onion and pineapple chunks amongst the chicken pieces. Fold the foil up and seal tightly into packets.

Place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. I like to take one packet off the grill and check it before removing them all.

Pepper Steak Packets

1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce

Preheat an outdoor grill for medium high heat and lightly oil grate.

Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.

Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)