Tuesday: Pasta Bake
Wednesday:Baked Pastaone big jar of pasta sauceone 16 ounce box of your favorite dried pasta (penne is a favorite around here)some shredded cheese like parmesan or mozzarellaPour the dried pasta into a big mixing bowl. Add the pasta sauce. Fill the sauce jar half way with water and pour that in too. Give it all a stir until it is well mixed. Pour it all into a 9 x 13 inch baking pan. Top with cheese.Cover the pan with foil and bake at 350 for 30-40 minutes.
Grapefruit-Honey Glazed Grilled
Chicken (from a website forum)
This is a delicious and easy recipe for
grilled chicken that my family loves. The marinade is refreshingly zesty and can
be made ahead of time for convenience - just store in the refrigerator up to one
day.
Ingredients:
Ingredients:
2/3 cup Ruby Red Grapefruit Juice (100% juice, not
cocktail)
1/4 cup butter
1/3 cup brown sugar
2 tablespoons honey
1 1/2 teaspoons red pepper flakes
4 boneless, skinless chicken breasts
1/4 cup butter
1/3 cup brown sugar
2 tablespoons honey
1 1/2 teaspoons red pepper flakes
4 boneless, skinless chicken breasts
Directions:
Combine grapefruit juice drink, butter, brown sugar,
honey and red pepper flakes in a medium saucepan. Cook over medium heat,
stirring until smooth, 4-6 minutes. Set aside to cool 10 minutes.
Arrange chicken breasts in a 11x7x1-1/2-inch baking pan. Pour 2/3 cup marinade over chicken just to cover, reserving 1/2 cup. Cover pan with plastic wrap. Refrigerate and marinate for 30 minutes. Remove and turn chicken over, allow to marinate another 30 minutes.
Divide remaining 1/2 cup marinade in half again; 1/4 cup will be used for basting and 1/4 cup will be used for serving.
Preheat grill. Grill chicken for approximately 4 minutes on each side; basting once or twice per side. Cook until chicken reaches 170° F on an instant-read thermometer.
Warm remaining 1/4 cup marinade, drizzle over chicken.
Makes 4 servings.
Arrange chicken breasts in a 11x7x1-1/2-inch baking pan. Pour 2/3 cup marinade over chicken just to cover, reserving 1/2 cup. Cover pan with plastic wrap. Refrigerate and marinate for 30 minutes. Remove and turn chicken over, allow to marinate another 30 minutes.
Divide remaining 1/2 cup marinade in half again; 1/4 cup will be used for basting and 1/4 cup will be used for serving.
Preheat grill. Grill chicken for approximately 4 minutes on each side; basting once or twice per side. Cook until chicken reaches 170° F on an instant-read thermometer.
Warm remaining 1/4 cup marinade, drizzle over chicken.
Makes 4 servings.
Friday: Pizza
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