Above is a picture of my beautiful Big Bertha bells! The extremely hot weather has really kicked our pepper plants into high gear, and they are producing a ton right now…yay!
This week’s menu is really only three dinners because we are ending the week with a BBQ luau. We’ve invited family and friends over to hang out and enjoy a Hawaiian feast before we leave on our vacation to Maui . We’re serving Kalua pork, teriyaki chicken skewers, pineapple fried rice, macaroni salad, coconut rice pudding, and pineapple upside down cupcakes!
Monday: Tamales w/ black beans & calabacitas
I made a big batch of black beans last week so I’m going to use them up as much as I can this week, and what I don’t use I’ll just freeze for another time.
Tuesday: Turkey & Swiss Wraps w/ broccoli salad & fruit salad
Wednesday: Salsa Chicken w/ quinoa & black beans & whole-wheat tortillas
This dish is just boneless, skinless chicken breasts browned on both sides. I then add salsa, cover, and let it finish cooking over medium-low heat. When it’s done I take it off the heat, top it with cheese and cover for about 5 minutes to melt.
Thursday: Leftovers
Friday: Prepping for BBQ luau
I’m going to pretty much make everything on this day so it’s ready to go for tomorrow’s party. There will be a lot of taste testing so either we’ll be too full for dinner or we’ll just order a pizza. J
Saturday: BBQ Luau Party!
Sunday: Luau Leftovers! J
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