This salad was perfect with the Hawaiian Grilled Chicken.  It’s full of pineapple, green onions, macadamia nuts, bacon…Yum!  I found the recipe on Bethany’s blog, For the Love of Grub.  I made the salad on Saturday, so we could eat it Sunday after church.  I mixed the dressing up, but did not add it until right before serving.

Here’s what you’ll need:

• 1 head romaine lettuce, torn
• 3 green onions, chopped
• 6 slices of bacon, crumbled (I used 8 pre-cooked slices)
• 1 can pineapple tidbits, drained and reserved for dressing
• 1/2 cup macadamia pieces
• 1/4 cup toasted coconut
• 1/4 cup pineapple juice
• 3 Tbs. red wine vinegar
• 1/4 cup olive oil
• salt and pepper to taste

In a large bowl, combine the lettuce, onions, bacon, macadamias, coconut and pineapple.  In a container with a tight fitting lid, combine the other ingredients.  Shake to mix.  Pour over the salad right before serving.

I learned that you can toast coconut in the microwave.  The directions were on the bag. So easy!

I’ve been wanting to make this recipe for a long time and the Tropical Salad that goes with it.  (The salad recipe will be shared tomorrow.)  This weekend was so nice outside, perfect for grilling.  Our grill must need cleaned because we ended up with a fire that charred most of the chicken.  It had nothing to do with this chicken recipe though, so don’t let our fire deter you from making this.

The chicken marinates in a marinade made with pineapple juice and soy sauce.  It make the chicken tasty and tender.  I found the recipe on Bethany’s blog, For the Love of Grub.  She’s got lots of yummy recipes over there.

Here’s what you’ll need:

• 6 boneless chicken breasts (I used a whole bag of chicken tenders)
• 2 cups pineapple juice
• 2 Tbs. worcestershire sauce
• 2 Tbs. soy sauce
• 2 Tbs. brown sugar

Combine all the ingredients, except the chicken.  Pour the marinade over the chicken and refrigerate.  The longer the chicken marinates, the better.  Bethany’s blog says to marinate 24-36 hours.  I just poured the marinade into a new bag of frozen chicken tenders and then stuck it in the fridge over night.  Cook them on the grill.

Bubble and Squeak is a traditional English dish.  I found this recipe in the Whole Foods for the Whole Family cookbook.  Some people say the name comes from the sound that it makes while cooking.  The ingredients are simple – cabbage, onions, potatoes and meat.  I used smoked sausage, but you could use another meat.

Here’s what you’ll need:

• 1 package smoked sausage (I used turkey)
• 3-4 potatoes (I used 5 small ones to finish up a bag that need to be used)
• onion, chopped
• small head of cabbage, chopped
• 1/4 cup cider vinegar
• oil for frying

Brown the meat in a skillet.  Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite.  Put the cabbage in the skillet and cover.  Let it cook and wilt for a few minutes, stirring a couple of times.  Once the cabbage is wilted and the potatoes are tender, stir in the vinegar and serve.

My kids all ate this, but they did not eat the cabbage.  They didn’t complain, they just picked out what they didn’t want.  Jim and I both like cabbage, so we were happy.  This meal is good with cornbread.

I woke up one morning, and found myself inventing this pie in my mind.  Why I would wake up thinking of pie, is beyond me, but I’m glad I did.   The classic combination of graham cracker, chocolate and toasted marshmallows are fantastic in a pie.

Here’s what you’ll need:

• graham cracker crust – 1 used the larger size
• 2 boxes chocolate cook and serve pudding
• Nutella – about 1/4 cup
• marshmallow cream – about 1/2 cup
• mini marshmallows – about 3/4 cup

Cook the pudding according to the package directions.  While it cools, spread a layer of marshmallow cream in the bottom of the pie crust.  I had a little trouble with the marshmallow pulling up the crust in places.  Just be gentle and it’s okay if it’s not an even layer of marshmallow cream.  Spread the Nutella over the top of the marshmallow.

Pour the chocolate pudding into the pie crust.  Allow to cool about 10 minutes.  Sprinkle the mini marshmallows over the top, so all the pudding is covered.  Put the pie under the broiler just until the marshmallows toast.  Watch it close so you don’t burn them.  Cool the pie and then cover and refrigerate.

This pie is really easy to make and I think the toasted marshmallows make it a little different and special.

We’ve had a taste of spring this weekend.  Finally, the sun has come out and it’s warmed up a bit.  I get to take a small road trip to South Carolina in a few days and I’m hoping it will be sunny and even warmer there.

The menu this week includes one recipe that gives you a bonus meal for the freezer.  I love to cook once and eat twice.

As always, you get 6 dinners and 1 dessert.  Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.

• Italian Sausage and Spinach Stuffed Shells
• Southwest Chicken and Brown Rice
• Easy Meatball Subs
• Italian Chicken and Rice Casserole
• Sunday Chicken Dinner in the Slow Cooker
• Honey Cashew Pork Stir Fry
• Dad’s Brownie Sundaes

To print, click here: Menu, Grocery List, Recipes Week 31 (97)

Don’t miss a single recipe, menu or grocery list – Subscribe!

This menu is part of Menu Plan Monday at orgjunkie.com

I’m so thankful for all of you who read Eat at Home.  I love hearing about your families and the things you’re cooking in your kitchens.  It was so much fun to read through the comments on the giveaway post and see what you were having for dinner.

The winner of the giveaway (chosen by random number) is Katie, who said she was making chicken pot pie that night.  Congratulations and enjoy your new knife!

I have a freezer full of pork that we got from my niece’s 4-H project.  The place my sister took it to be processed doesn’t always give you what you ask for.  I think it’s more what they are in the mood to make.  The day they processed my order, they must have been in the mood for Italian Sausage.  I’ve never seen so much of it!

With so much Italian sausage, I’m having to get creative to use it.  I decided to give it a try in stuffed shells.  The result tasted great and as a bonus, you get to cook once and eat twice.  This recipe makes enough for two 9×13 pans!

I apologize for the blurry picture.  My camera isn’t auto focusing very well lately.

• 1 lb. Italian sausage
• 1 onion, chopped
• 1 clove garlic, minced or crushed
• 1 bag fresh spinach
• 2 lbs. ricotta cheese
• 1 cup Italian style blend cheese, shredded
• 1 box jumbo pasta shells, cooked according to package directions
• 2 cans Hunt’s spaghetti sauce

Brown the sausage with the onion and garlic.  Drain and rinse under hot water.  Cook the spinach in 1 cup of water until soft and wilted.  Drain and squeeze out the water, then coarsely chop the spinach.

Mix the sausage, spinach, ricotta and Italian cheese together.  Fill each cooked shell with the mixture.  Spread a bit of sauce on the bottom of two 9×13 pans.  Put the stuffed shells in the pans as you fill them.  Cover with the rest of the sauce.

To bake, cover the pan with foil and bake at 350 degrees for 45 minute to 1 hour.

To freeze, cover tightly with foil and label with directions, “Thaw in fridge. Bake at 350 degrees for 1 hour”

I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish.  I altered a recipe that I cut off a box many years ago.  I think it came from Uncle Ben’s instant brown rice, but I’m not positive.  I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice.  Yum!

Here’s what you’ll need:

• 1 1/2 lbs. boneless chicken breast, cut in bite-size pieces (I used about 1/2 bag chicken tenders)
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. cumin
• oil
• 1 onion, sliced thin
• 1 clove garlic, minced or crushed
• 1 can fire roasted tomatoes, lightly drained (just pour off a little juice)
• 1/2 cup salsa
• 1 can kidney beans
• cooked brown rice
• cheddar cheese, shredded

Sprinkle the chicken with the spices and brown in the oil in a skillet.  Add the onion and garlic and cook until the onion is soft.  Add the tomatoes, salsa and beans.  Simmer until the chicken is cooked through.  Serve over the brown rice and top with cheddar cheese.

I’m not sure why I never thought of doing this before.  It was so quick and simple.  My boys were very happy and the rest of us liked the subs too.  I used frozen meatballs and a jar of spaghetti sauce, so it just can’t get any easier. Perfect for a busy night.

Here’s what you’ll need:

• frozen meatballs (I used about 1/3 of the package)
• 1 jar of spaghetti sauce
• shredded mozzarella cheese
• sub buns

Microwave the frozen meatballs for a minute or two, just to thaw them a bit.  Put them in a pan and pour the sauce over the top and let it heat for several minutes.  I cut the meatballs in half so they would stay on the sandwiches better.

Split the buns open and toast them under the broiler in the oven.  Put the meatballs on the buns and top with cheese.  Stick the sandwiches back under the broiler to melt the cheese.

That’s it.  Dinner’s on the table in about 10 minutes.  You can’t beat that!

I wanted to make a chicken casserole the other day, but I wanted one that I’d never made before.  After pondering for a while, I decided to alter Chicken and Cheesy Rice Casserole and give it an Italian spin.  Everyone liked it.  We had leftovers for lunch the next day and I thought it was even better leftover.

Here’s what you’ll need:

• 2-3 cups cooked, chopped chicken
• 1 cup rice, uncooked
• 1 red bell pepper, chopped
• handful of chopped fresh parsley
• 1 cup Italian blend shredded cheese
• 2 cans chicken broth
• 1 can cream of chicken soup
• 1/2-1 tsp. oregano
• 1/2-1 tsp. basil
• 1 garlic clove, minced or crushed
• black pepper to taste

Put the chicken in the bottom of a 9×13 casserole dish.  Sprinkle the rice, red pepper and parsley over the top.  Spread the cheese evenly over the top.

In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper.  Pour evenly over the top of the other ingredients.  Bake at 350 degrees for 1 hour – 1 hour and 15 minutes.  Let it stand for a few minutes before serving.