I have decided that we are going to try to go meatless one meal a week! I figure if I am creative enough my family won't make too much of a stink! :) It will save us money and some cholesterol points for the hubs. This week I am going to try making penne pasta with basil and grape tomatoes from my garden and mozzarella chunks drizzled with balsamic. (There is just something so wonderful about using fresh ingredients that you have grown !!) If its half as good as it sounds we are in business..... Happy Eating y'all!!
Monday: Hawaiian chicken skewers (recipe below), brown rice, asparagus, corn on the cob
Tuesday: Tomato basil mozzarella pasta drizzled with balsamic dressing, spinach salad
Wednesday: Leftover buffet- if its in the fridge you can have it, but mama is not cookin!
Thursday: Pulled pork quesedillas with black beans and cheddar cheese, Spanish rice
Friday: Pizza night!
Saturday: Red white and blue burgers, corn, fresh salsa and chips
Sunday: BBQ beef sandwiches, baked fries, salad
Hawaiian Chicken Skewers
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
skewers
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
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