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Wednesday, May 29, 2013

Weekly Menu 6/1+

Saturday

hamburgers
sweet potato fries
Sunday

huli huli chicken
grilled corn
Monday

italian sausage sandwiches
salad
Tuesday

fish & chips
broccoli
strawberries
Wednesday

frito taco salad
brownies
Thursday

impossible spinach/feta pie
watermelon
Friday

bbq pork pizza



Saturday
Hamburgers
Sweet Potato Fries

Sunday
Huli Huli Chicken (Taste of Home)
1 cup pineapple juice
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Grilled Corn

Monday
Italian Sausage Sandwiches
Create ½” sized meatballs with either bulk Italian sausage or links, use turkey sausage if you’re trying to save fat calories, place on a rimmed baking sheet, drizzle with olive oil, bake at 400 for 20 minutes. 
Place meatballs on rolls and top with heated spaghetti sauce and cheese.  Broil a few minutes to melt cheese.
Salad

Tuesday
Fish & Chips
Broccoli
Strawberries

Wednesday
Frito Taco Salad
Find your right combo to mix together:
2 c taco meat, beans, chicken pieces
Lettuce, tomato, avocado, black olives, grated cheese, green onions, etc
Fritos
Catalina dressing
Brownies

Thursday
Impossible Spinach Feta Pie (Betty Crocker)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
½ cup crumbled feta cheese
4 medium green onions, sliced ( 1/4 cup)
½ cup Bisquick baking mix
2/3 cup milk
¼ teaspoon salt
1/8 teaspoon pepper
2 eggs

Heat oven to 400.  Grease a pie plate.  Mix spinach, cheese and onions in pie plate.  Stir remaining ingredients in a bowl to combine.  Pour over spinach mixture .  Bake 30-35 minutes until knife inserted in center comes out clean.  Let stand 5 minutes before serving. 

Watermelon


Friday
BBQ Pork Pizza (Kraft Food & Family)
½ c bbq sauce
12” pizza crust
2 c pulled pork
½ c slivered red onions
1 c shredded Monterrey Jack cheese
Spread half of bbq sauce on a par-baked pizza crust (or Boboli crust) Top crust with pork, remaining bbq sauce, and half of the onions.  Top with cheese and finally remaining onions.  Bake 10-12 minutes in 425 degree oven. 



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