22 May 2017

Meal Plan Week #34

Happy Monday before Memorial Day!

For us, this is our last week of school before we take a two week break. YES!!!🌞

And come Friday, because we're officially celebrating the start of summer around here, I've decided to take a break from posting my meal plans for the summer, too. I'll continue to occasionally share some of our favorite meals and recipes (like I've always done) and perhaps I'll have more time to post fun happenings around here or topics of interest. Either way, it's summer so a break from the norm sounds good!

Our stand out last week:

Hawaiian Sweet & Sour Meatballs.

This was a simple slow cooker twist on the grilled meatball kabobs we usually have. Just add all the ingredients to your crockpot and you'll have a delicious family friendly meal waiting for you.  

  • 32 oz. package of precooked frozen meatballs (we use Aidell's Chicken Pineapple)
  • 13.5 oz. can of unsweetened pineapple chunks (put juice aide)- I used fresh pineapples this time (approx. 8 spears)
  • 1 large green pepper
  • 1 large red pepper
  • 1/2 cup brown sugar
  • 2/3 cup white vinegar
  • 2 T low sodium soy sauce
  • 2 T corn starch
Place meatballs in crockpot and top with chopped green & red peppers and pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar, and soy sauce. Pour sauce over meatballs, peppers, and pineapple. Give it a stir and cook on low for 3-4 hours. Serve over rice and garnish with fresh cilantro and Sriracha sauce (if you like it spicy).

Ok, so here's my last meal plan for a while... Welcome, SUMMER!!

Meal Plan Week #34
  • Fish Tacos
  • Chicken Alfredo Shells
  • Black Bean Burgers
  • Shrimp with Roasted Tomatoes and Feta
  • Carnitas with Roasted Corn

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