Wednesday, June 26, 2013

Summer Menu Ideas

With each season our menu changes.  My goal remains the same through the seasons, provide the most nutrient dense food for what our budges allows that tastes great and can be made while managing a large family.  Here are the items on our menu this week and the recipe for the delicious kabobs we had for dinner today.

Breakfast-Smoothies, eggs and toast, pancakes, cereal, oatmeal, granola, french toast

Lunch-peanut butter and jelly sandwiches, tuna salad, hot dogs, garlic pasta, chicken and salad, paninis

Dinner-Fajitas, thai noodles, kabobs, chinese burritos, fish, sausage grill packs and grilled chicken thighs

Beef Kabobs

1.5-2 lbs Top Sirloin, cut in cubes
1/4c teriyaki sauce
1/4c soy sauce
1/4c honey
3/4 olive oil
2T lemon juice
2T sherry (I use red wine)
1.5 tsp. grated ginger root (I use powdered ginger)
bamboo skewers
assorted grilling vegetables (mushrooms, par-boiled red potatoes, onions, peppers, zucchini, yellow summer squash etc.)
olive oil
salt & pepper

Place cubed beef in gallon size bag.  Mix remaining ingredients up to the skewers and pour over meat.  Marinate over night.  Soak bamboo skewers for several hours before you are ready to assemble the kabobs.  Wash and cut up vegetables, toss with oil and seasonings.  Assemble kabobs.  Cook on grill approx. 5 min per side.  These are great served with rice in place of potatoes and fresh melon.

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