Monday, July 23, 2012

Last weeks food ... nommm

I made a few yummy things last week that I will just jumble here with some pictures! Most of these don't need directions because they are so simple, perfect for weeknight dinners.

Grilled Hawaiian Kabobs
  • chicken
  • onion
  • squash
  • zucchini
  • mushrooms (full)
  • bell peppers
  • pineapple
  • teriyaki sauce
  1. Cut your chicken into "bite sized" pieces and soak in pineapple juice for about 30 minutes.
  2. Cut all of your veggies and put on skewers with chicken & pineapple.
  3. Grill until done
  4. Right before you take from the grill, pour teriyaki sauce all over them!
They were SO good & much better than I expected. I served with red potatoes (which I cut in half, "shook" with olive oil and Trader Joes 21 Season Salute, then baked)

Veggie Quesadillas

  • mushrooms
  • mozzarella cheese (shredded)
  • whole wheat tortillas
  • bell pepper
  • onion
  • squash
  1. Saute all veggies
  2. Put on a tortilla & cook
Can't get much easier than that right?!

I cooked mine on the George Foreman grill out of laziness & served them with spanish rice.
My daughters teacher is leaving to have knee surgery, so school had a "boo-boo" party for her & as normal I was on cupcake duty but I wanted to try something new. I have seen similar things floating around Pinterest, all of those I have seen used Reece Cups. I saw that Kaley over at rogue poags used oreos, which made more sense with a group of 3/4 year olds.

They were gooood I do need to figure out a better baking time though, I couldn't seem to get it just right.

Sunday I made crock pot buffalo chicken, so easy and absolutely delicious. A friend posted a picture on Instagram last week & I knew I had to try it. It's funny as I was cleaning out my pinterest boards last night I actually pinned this recipe 9 months ago & I don't remember ever seeing it.

  • chicken breasts
  • Franks Red Hot Buffalo Sauce
  • ranch (I used fat free)
  1. Put chicken in the crock pot, cover with buffalo sauce and about 1/2 as much ranch.
  2. Cover & leave on low for a few hours.
I cooked mine on low for about 3.5 hours, shredded the chicken with a fork, and lets simmer on keep warm for about 2 hours & served as a sandwich. This will definitely be on my menu again.


  1. I cannot wait to make that chick with hot sauce and ranch!

  2. this is my menu this week, no lie! we had kabobs last night and we have pulled chicken sandwiches on the menu for tomorrow except i am trying a new bbq sauce i found online.

  3. That is my comment above, but i don't know why it labeled me as unknown. ;)