Teiyaki Beef Kabobs, Grilled Hawaiian Chicken and Tropical Salad

Teriyaki Beef Kabobs

3lbs beef, cubed

1 bottle thick teriyaki sauce

12-14 wood skewers 

Place beef in a bowl and pour teriyaki sauce over it. Let in marinate overnight. Soak wood skewers in water for 30 minutes before cooking. Thread meat onto skewers and grill until cooked through.

Grilled Hawaiian Chicken

6 boneless, skinless chicken breasts

2 C pineapple juice

2 Tbsp soy sauce

2 Tbsp brown sugar

Combine juice, soy sauce, and brown sugar in a bowl. Add the chicken and toss to coat with sauce. Refrigerate and let marinate overnight. Grill until cooked through.  

Tropical Salad

1 head romaine lettuce, torn

4-6 green onions, chopped

½ C bacon bits

1 small can pineapple tidbits, drain juice and reserve for dressing

½ C macadamia nuts, chopped

¼ C shredded coconut

Dressing:

¼ C pineapple juice

3 Tbsp red wine vinegar

¼ C olive oil

In a large salad bowl, combine the salad ingredients. Combine dressing ingredients and serve with the salad.

Crockpot Chicken Dinner

Crockpot Chicken Dinner

6 chicken leg quarters

4 potatoes, chopped

4 carrots, chopped

1 onion, sliced

2C chicken broth

1 (10oz) can cream of chicken soup

Salt free seasoning to taste

Place the chicken in the bottom of a crockpot. Place the potatoes and carrots on top of

the chicken. In a bowl combine the broth and soup together with the seasoning. Pour

over the vegatables and chicken. Cook on low for 6 hours or until chicken is cooked through and vegetables are tender.

Italian Chicken and Rice

Italian Chicken and Rice

2C cooked, chopped chicken

1C long grain white rice, uncooked

1 bell pepper, any color, chopped

Dried parsley, to taste

1C Italian blend cheese, shredded

4C chicken broth

1(10oz) can cream of chicken soup

1 tsp. oregano

1 tsp. basil

3 garlic cloves, minced

Place the chicken in the bottom of a 9x13 inch baking dish. Sprinkle the rice, bell pepper and parsley over the chicken. Sprinkle the cheese evenly over the top. In a bowl, combine the broth, chicken soup, oregano, basil, and garlic. Pour evenly over the top of the other ingredients. Bake at 350°F for 60 minutes.

Menu Plan Monday

Monday-

Italian Chicken and Rice
Sauteed Zucchini
Green Salad


Tuesday-

Crockpot Chicken Dinner
Green Beans


Wednesday-

Teriyaki Beef Kabobs
Grilled Hawaiian Chicken
Tropical  Salad
Asian Coleslaw


Thursday-

Honey Hoisin Chicken with Pineapple
Vegetable Fried Rice

Friday-
late lunch

Saturday

Macaroni and Cheese
Broccoli
Cornbread

Sunday-

Pasta Salad




For more menu ideas visit Menu Plan Monday

Meatball Subs

Meatball Subs

Oil, as needed

1  bell pepper, cut into strips

1  onion cut into wedges

1pound frozen meatballs(homemade or purchased), defrosted and warmed

pizza sauce, prepared

6 hoagie rolls, split and toasted

Mozzarella cheese, shredded

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring, until tender, 3 to 4 minutes. Reduce heat to medium-low. Add cooked meatballs and pizza sauce. Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes. Divide among rolls and sprinkle with cheese.

Italian Sausage and Spinach Stuffed Shells

Italian Sausage and Spinach Stuffed Shells

1 lb. Italian sausage

1 onion, diced

3 cloves garlic, minced

1 (10oz) bag fresh spinach

1 C water

2 lbs. ricotta cheese

1 C Italian blend cheese, shredded

1 (12 oz) box jumbo pasta shells, cooked according to package directions

2 (28 oz) jars pasta sauce

Brown the sausage with the onion and garlic in a skillet. Cook the spinach in a pot with the water until soft and wilted. Drain and squeeze out any excess water, chop the spinach. Mix the sausage, spinach, ricotta and Italian cheese together. Fill each cooked shell with the mixture.  Spread a bit of sauce from 1 jar of sauce on the bottom of 1-9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar. Place the other half of the shells in a resealable plastic bag. Place in the freezer. Place unopened jar of sauce in the pantry. To bake, cover the pan with foil and bake at 350°F for 45 minutes. To use the frozen shells. Thaw shells in the refrigerator. And follow cooking directions above.