Meal Planning Monday ~ Fire Up the Grill!



The smell of spring is in the air!  No, I don’t mean flowers… I’m talking about the sweet smell of food on the barbeque!  With warmer weather finally moving in, it seems like grills are firing up all over my neighborhood, and probably in yours too.  In fact, I like to think of the grill as the summertime equivalent of the crock pot.  You can make so many tasty and inexpensive meals on the grill that don’t require a lot of effort.

Think outside of the box when it comes to grilling!  Sure, hot dogs, hamburgers, barbequed chicken, and steak are all great, but there are so many other grilling options as well.  How about grilled salmon, tilapia, portabella mushrooms, or veggie kabobs?  My husband and I regularly grill canned whole potatoes and fresh mushrooms on a skewer brushed with Italian dressing, a perfect accompaniment to steak.  I also have a favorite appetizer dip that is made on the grill – which, if you’re lucky, I may share that recipe in a future post! 

This week’s recipe is for Foil Packets on the Grill.  I make mine with chicken, but you can just as easily substitute beef, lamb or pork.  Also, if you don’t like one of the veggies listed below you can use eggplant, sugar snap peas, or yellow squash instead.  So fill up those propane tanks and Happy Grilling!

So, what is on the Meal Plan for the Luken family this week?

Monday ~ Grilled Chicken & Steak with Potatoes, Mushrooms and Salad

Tuesday ~ Spaghetti & Meat Sauce (I have the sauce in the freezer so     all I have to boil the noodles and heat the sauce.)

Wednesday ~ FFY (Fend For Yourself) Night

Thursday ~ Turkey & Gravy with Mashed Potatoes

Friday ~ Coconut Crusted Tilapia, Jasmine Rice, & Veggies

Saturday ~ Foil Packets on the Grill

Sunday ~ Mother’s Day Brunch

Foil Packets on the Grill

1 ½ pounds of chicken breast tenders, cut into 1 inch pieces

¼ pound of asparagus, cut into 1 inch pieces

4 oz. of sliced fresh mushrooms

1 bell pepper, sliced into 1 inch pieces

2 tablespoons of diced onions

¼ pound of zucchini, thinly sliced

Sauce:

¼ cup of olive oil

4 cloves of garlic, minced

1 can of petite diced tomatoes, undrained

2 teaspoons of Italian seasoning

¼ cup capers, drained

Salt and pepper to taste

Mix the sauce ingredients in a large bowl.  Add the diced veggies and chicken.  Stir to coat veggie and meat with the sauce.  Use four 12x12 inch sheet of heavy duty foil.  Divide the meat and veggies among the four foil sheets.  Fold the foil edges toward the center and crimp to seal.  Fold up the outside edges to seal as well.  Place foil packets on a hot grill and cook for 8 to 10 minutes.  Let stand 3 minutes before serving.  (This recipe can also be made on the stove top with a large deep frying pan.  Brown the meat first, then add the other ingredients.  Cover and cook for 8 minutes.)