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.