You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, April 24, 2011

Week 13 Recipes

Thai Spring Rolls
Makes 6
6 spring roll wrappers (available in Asian markets)
12 medium shrimp cooked and shelled
1 cup shredded leaf lettuce
1/3 cup chopped cilantro
1/2 cup peeled seeded, chopped cucumber
1 medium carrot julienned

Quick Thai Dipping Sauce:
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon grated ginger root (optional)

1.In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2.Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
3.To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl. 
Source:  allrecipes.com
Steak Pinwheels serve with herb roasted new potatoes and grilled zucchini
Yields 4 servings
1 1/2 pounds Flank steak
Salt and pepper
3 jarred roasted bell peppers
20 fresh basil leaves
1/2 pound fresh mozzarella sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Sprinkle the mozzarella with crushed red pepper.

1.Soak 4 wooden skewers in water. Preheat a grill to medium. Lay the steak flat on a work surface and season with salt and pepper. Split the roasted peppers and lay flat on the meat, leaving a 1-inch border at both short ends. Layer the basil and mozzarella on top; season with salt and pepper. Roll up the steak, beginning with a short end, and secure with the skewers, pushed all the way through and evenly spaced apart. Cut the roll crosswise, between the skewers, into 4 equal pinwheels. Lay each one flat.
2.Drizzle the cut sides of each pinwheel with the olive oil; season with salt and pepper.
3.Grill, covered, turning once, for about 6 minutes.
Source:  Rachel Ray

Tuna Lime Tostadas serve with Mexican rice
Makes 8 Tostadas
3 (6 ounce) cans solid white tuna packed in water drained
1/2 (10 ounce) can sweet corn drained
1/2 onion, finely chopped
1 bunch cilantro finely chopped
2 tablespoons salsa
1 lime, juiced
hot sauce to taste
salt and pepper to taste
sour cream
8 tostada shells
1.With a fork, flake tuna into a bowl. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste. Stir to combine, then spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce. 
Source:  allrecipes.com

Tater Tot Casserole serve with a garden salad
Yields 6 servings
1 pound Ground beef browned, drained
1/4 cup Onion minced
1 bag Frozen mixed vegetables cooked
1 cup Cheddar grated
1 can (12 oz) Cream of mushroom soup
1/2 cup Milk
1 package Tater Tots
Salt & pepper

Place meat in 9x13 pan. Layer remaining ingredients over meat in order listed. Bake for 45 mins at 350°
Source:  A Friend

Beef Stew serve with crusty bread
Yields 6 servings
1 pound Beef stew meat
4 medium Potato cubed
4 medium Carrot cubed
1 medium Onion cubed
2/3 cup Beef broth
1 package Onion soup mix
Place meat in bottom of crock pot. Cover with potatoes, carrots and onion. Pour water and onion soup mix over all. Cover. Cook on high 5-6 hours.
Source unknown

Week 13 Shopping List

___ light soy sauce   (1 tablespoon)
___ Salt    
___ Beef broth   (2/3 cup)

___ Cheddar   (1 cup) Cheese
___ fresh mozzarella   (1/2 pound) Cheese
___ Flank steak   (1 1/2 pounds) 
___ Milk   (1/2 cup)
___ Beef stew meat   (1 pound)
___ Ground beef   (1 pound)
___ salsa   (2 tablespoon)
___ extra-virgin olive oil   (1/4 cup)
___ white-wine vinegar or rice vinegar   (1 tablespoon)
___ (10 ounce) can sweet corn   
___ carrot   (5 medium)
___ cilantro   (2 bunch)
___ Cream of mushroom soup   (1 can (12 oz)
___ fresh basil leaves   (20)
___ Frozen mixed vegetables   (1 bag)
___ jarred roasted bell peppers   (3)
___ lime, juiced   (1)
___ Onion   (2 medium)
___ Onion soup mix   (1 package)
___ Potato   (4 medium)
___ shredded leaf lettuce   (1 cup)
___ shrimp   (12 medium) Seafood
___ grated ginger root   (1/4 teaspoon)
___ Salt & pepper    
___ mirin   (3 tablespoon)
___ spring roll wrappers   (6)
___ Tater Tots   (1 package)
___ tostada shells   (8)
___ (6 ounce) cans solid white tuna packed in water   (3)

Sunday, April 17, 2011

Week 12 Recipes

White Chili Serve with sour cream, salsa and shredded monterey jack cheese
Yields 8 cups
1 pound Great northern beans
6 cups Chicken broth
2 cloves Garlic minced
1 medium Onion chopped
1 tablespoon Olive oil
2 teaspoon Cumin
1 teaspoon Oregano
1/4 teaspoon Cayenne
1/8 teaspoon Cloves
1 pound Chicken diced
2 can (4 oz) Green chiles

1. Combine cleaned, rinsed beans, chicken broth, garlic and onion in a dutch oven (or slow cooker). Cover & boil, reduce heat and simmer 1 hour.
2. Meanwhile, heat 1 tablespoon olive oil in skillet. Add more chopped onion, cook until tender, 5-8 minutes.
3. Stir in cumin, oregano, cayenne and cloves. Cook for 1 minute.
4. Add to beans; cover and cook 1-1 1/2 hours until beans are tender. Add up to 2 cups of water or more as it disappears.
5. Stir in chicken and chiles, cook 12-15 minutes until chicken is cooked through.  Source:  a friend

Pork Souvlaki serve with pita bread and tzatziki sauce
Yields 4 servings
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano divided
1 teaspoon kosher salt divided
2 pinches freshly ground black pepper divided
2 pounds boneless pork loin roast trimmed and cut into 1" cubes

1. PREHEAT grill or broiler to high.
2. WHISK together oil, lemon juice, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and a pinch of the pepper in small bowl and set aside. Thread pork cubes onto 12 skewers (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper.
3. GRILL souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides.
Source:  prevention.com

Wild Chicken serve with a garden salad
Yields 6 servings
1 pkg Wild and white rice with seasoning Uncle Ben's
1 cup Chicken broth
10 ounces French style green beans drained
2 cup Chicken cooked, chopped
1 can (12 oz) Cream of mushroom soup
1/2 cup Mayonnaise
1 can (12 oz) French Fried onions

1. In a medium size saucepan, prepare rice according to package, substituting 1 cup chicken broth for 1 cup of the water.
2. Preheat oven to 350. In a large bowl, combine all ingr. except fried onions. Pour mix into 13x9 pan. Sprinkle onions on top and bake 30 mins until hot and bubbly. 
Watch closely or onions may burn.
Source:  unknown

Tuna Mornay
Yields 4 servings
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded Cheddar cheese
salt and pepper to taste
3 (7 ounce) cans tuna packed in water drained
3 tablespoons chopped fresh parsley
3 hard-cooked eggs peeled and chopped
1 cup crushed plain potato chips
1 pinch paprika for garnish
8 ounces fettuccini pasta

1.Preheat the oven to 350 degrees F (175 degrees C).
2.Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
3.Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
4.Bake for 20 minutes in the preheated oven, or until the top is golden brown.
5.Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.  Source:  allrecipes.com

Tenderloin Deluxe serve with baked potato and steamed corn
Yields 6 servings
2 pounds Beef Tenderloin
2 tablespoon Butter softened
1/4 cup Green onion chopped
2 tablespoon Butter
2 tablespoon Soy sauce
2 teaspoon Dijon mustard
Ground pepper
3/4 cup Sherry

Spread 2 Tbls butter over meat. Place on rack in shallow roasting pan. Insert meat thermometer. Roast for 20 mins. Meanwhile in small saucepan, cook green onion in 2 tbls butter till tender, not brown. Add soy sauce, mustard and pepper. Stir in wine, heat to boiling. Remove roast from oven, pour wine sauce over meat, return roast to oven; roast till desired doneness. Baste frequently with sauce. Pass remaining wine sauce with meat.
Source:  Better Homes & Gardens

Week 12 Shopping List

___ shredded Cheddar cheese   (1 cup) 
___ Soy sauce   (2 tablespoon) 
___ all-purpose flour   (2 tablespoon)
___ salt   
___ Chicken broth   (7 cups)

___ Dijon mustard   (2 teaspoon)
___ Mayonnaise   (1/2 cup)
___ butter   (1/4 cup + 4 tbls)

___ hard-cooked eggs   (3)
___ milk   (2 cups)
___ Beef Tenderloin   (2 pounds)
___ boneless pork loin roast   (2 pounds)
___ Chicken   (2 cup)
___ Chicken   (1 pound)
___ extra virgin olive oil   (2 tablespoon)

___ ounces fettuccini pasta   (8)
___ chopped fresh parsley   (3 tablespoon)
___ Cream of mushroom soup   (1 can (12 oz)
___ French Fried onions   (1 can (12 oz)
___ French style green beans   (10 ounces)
___ freshly squeezed lemon juice   (1 tablespoon)
___ Garlic   (2 cloves)
___ Green onion   (1/4 cup)
___ Onion   (1 medium)
___ Wild and white rice with seasoning   (1 pkg)

___ crushed plain potato chips   (1 cup)
___ Cayenne   (1/4 teaspoon)
___ Cumin   (2 teaspoon)
___ dried oregano   (1 teaspoon)
___ dry mustard   (1/2 teaspoon)
___ Ground pepper  
___ Oregano   (1 teaspoon)
___ paprika   (1 pinch)
___ Cloves, ground   (1/8 teaspoon)
___ Great northern beans   (1 pound)

___ Green chiles   (2 can (4 oz))
___ (7 ounce) cans tuna packed in water   (3)
___ Sherry   (3/4 cup) Wine

Sunday, April 10, 2011

Week 11 Recipes

Cheesesteak Sliders serve with some chips/fries and fresh cut veggies
Yields 8 servings
7 tablespoons extra-virgin olive oil
1 pound beef tenderloin cut into thin strips
Salt and pepper
2 large bell peppers cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls split
6 ounces provolone cheese shredded (about 1 1/2 cups)

1.Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

2.In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.
3.Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.
Source:  unknown

Buffalo Chicken mac n cheese serve with garden salad

Yields 8 servings
7 tablespoons unsalted butter plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion finely chopped
2 stalks celery finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Source:  Food Network Magazine

Chimichangas serve with Spanish Rice and Refried Beans (from recipe)
Yields 4 servings
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion chopped
3 cloves garlic chopped
1 jalapeno pepper diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese plus more for topping
Mexi-sauce, for topping
Shredded lettuce
Mexican rice

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

**EXTRA** Make Chi-Chi's Mexi-sauce: (add to your shopping list)
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro
Source:  Food Network Magazine

Crockpot Pork Barbecue serve with potato/pasta salad
Yields: 10 Servings (or more)
4 pounds Pork butt or shoulder boneless
1 cup Cola
1 bottle Barbecue sauce
Trim all possible fat from roast. Place in crockpot, pour cola over, cover and cook on low for 10-12 hours or until pork can be easily shredded.
Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly). Discard liquid. Return pork to pot. Add barbecue sauce to taste and mix. Continue to cook on low for 5-6 hours, adding more barbecue sauce if needed. Serve as sandwiches in buns.
Source:  unknown

Tomato Tart serve with a garden salad
Yields 6
1/2 15 oz. refrigerated pie crust
1 1/2 cup Mozzarella shredded
4 large Roma tomato
3/4 cup Fresh basil (1/4 cup dried)
4 large Garlic clove
1/2 cup Mayonnaise
1/4 cup Parmesan
1/8 teaspoon Ground white pepper
1. Line a 9inch tart pan with the pie crust.
2. Bake at 450° for 7-10 mins.
3. Sprinkle with 1/2 cup mozzarella on the pie crust.
4. Cool on wire rack, reduce oven to 375°.
5. Cut tomato into wedges, drain on paper towels, arrange on pie crust.
6. In food processor, blend basil and garlic til coarsely chopped.
7. In medium bowl, mix rest of mozzarella, garlic mix, mayo, parm and pepper.
8. Spread over tomatoes. Bake 25 mins. Let stand 5 mins before cutting.
Source:  my mother

Week 11 Shopping List

___ all-purpose flour   (2 tablespoon)
___ Salt   
___ crumbled blue cheese   (1/2 cup)
___ Mozzarella   (1 1/2 cup)
___ ounces provolone cheese   (6)
___ Parmesan   (1/4 cup) Cheese
___ shredded monterey jack cheese   (1 cup)
___ Mayonnaise   (1/2 cup)
___ sour cream   (11/12 cup)
___ unsalted butter   (9 tablespoon)
___ yellow sharp cheddar cheese   (1 pound)
___ 15 oz. refrigerated pie crust   (1/2)

___ beef tenderloin   (1 pound)
___ Pork butt or shoulder   (4 pounds)
___ shredded rotisserie chicken   (5 1/2 cups)
___ 10-inch flour tortillas   (4) Mexican
___ extra-virgin olive oil   (7 tablespoon)
___ vegetable oil   (4 tablespoon)
___ bell peppers   (2 large)
___ chopped fresh cilantro   (2 tablespoon)
___ chopped fresh parsley   (2 tablespoon)
___ cloves garlic   (9)
___ Fresh basil   (3/4 cup) 
___ onion   (4 small)

___ Roma tomato   (4 large)
___ stalks celery   (2)
___ tomato   (1 small) 
___ chili powder   (1 1/2 teaspoons)
___ dry mustard   (2 teaspoons)
___ ground cinnamon   (1/4 teaspoon)
___ ground cumin   (1/2 teaspoon)
___ Ground white pepper   (1/8 teaspoon)
___ jalapeno pepper   (1)
___ ounces pepper jack cheese   (8)
___ 15-ounce can refried beans   (1)

___ Mexican Rice
___ Barbecue sauce   (1 bottle)
___ Cola   (1 cup)
___ dinner rolls   (16)
___ elbow macaroni   (1 pound)
___ half-and-half   (2 1/2 cups)
___ hot sauce   (3/4 cup)
___ panko   (1 cup)
___ buns for bbq sandwiches

___ shredded lettuce

Sunday, April 3, 2011

Week 10 Shopping List

___ Soy sauce   (3 tblspoons) Asian
___ Flour   (2 teaspoon) 
___ Salt   (1 1/4 teaspoon) 
___ Shortening   (1 tablespoon) 
___ Chicken broth   (14 1/2 ounces) 
___ Kidney beans   (1 cup) 
___ Tomato sauce   (18 ounces) 
___ Cheddar   (3/4 cup) Cheese
___ Dijon mustard   (2 tablespoon) 
___ Ground mustard   (1/2 teaspoon) 
___ Honey   (1 teaspoon) 
___ Mayonnaise   (2 tablespoon) 
___ Butter   (2 tblspoons) 
___ Milk   (3 1/2 cup) 
___ Hash Browns   (20 ounces) 
___ Frozen corn   (10 ounces) 
___ Chicken breast   (4) 
___ Ground beef   (1 pound) 
___ Ham  Steak  (1 1/2 cup) 
___ Pork tenderloin   (1 pound) 
___ Olive oil   (2 tablespoon) 
___ Rice vinegar   (2 tbls) 
___ Vinegar   (2 tablespoon) 
___ Basil   (1/2 teaspoon)
___ Garlic clove   (2)
___ Green onion   (4)
___ Onion   (1/3 cup)
___ Chili powder   (2 tablespoon)
___ Garlic powder   (1 dash)
___ Pepper   (1/2 teaspoon)
___ Red pepper flakes   (1/2 teaspoon)
___ 5 Spice Powder   (2 1/2 teaspoon)
___ Kielbasa   (12 ounces)
___ Wood skewers   
___ Corn bread mix (or make from scratch)

Week 10 Recipes

Broiled Country Mustard Chicken serve with au gratin potatoes and steamed vegetable
4 Servings

2 tablespoon Dijon mustard
2 tablespoon Mayonnaise
2 Green onion sliced
1/2 teaspoon Basil
1 Garlic clove minced
1/4 teaspoon Pepper
4 Chicken breast
1. Preheat broiler. In small bowl, mix mustard, mayo, scallions, basil, garlic and pepper. Place chicken pieces skin side up o a broiling pan. Spread half of the mustard mixture over chicken.
2. Broil about 6 inches from heat for 15-20 mins a side, baste occasionally with remaining sauce.
Source:  unknown

Chili serve over cooked spaghetti, with sour cream, chopped onion and shredded cheddar cheese
Yields 6 Servings

1 pound Ground beef
1 tablespoon Shortening
1 cup Kidney beans
1/3 cup Onion chopped
2 tablespoon Chili powder
1 teaspoon Salt
1 dash Garlic powder
18 ounces Tomato sauce
2 tablespoon Vinegar

Brown meat in oil. Add remaining ingredients. Simmer 45 minutes.
Source:  A Friend

Creamed Ham & Cheese over cornbread serve with wilted greens
Yields: 4 Servings

2 tblspoons Butter
2 teaspoon Flour
1/2 teaspoon Ground mustard
1/4 teaspoon Salt
1 1/2 cup Milk
3/4 cup Cheddar shredded
1 1/2 cup Ham cubed
1. Make cornbread.
2. In saucepan melt butter. Stir in flour, mustard and salt till smooth. Add milk.
3. Bring to boil for 2 min, till thick, stir constantly.
4. Stir in cheese until melted. Add ham and heat through.
5. Cut corn bread into squares. Top with creamed ham.
Source:  unknown

Chinese 5 Spice Pork Satay serve with rice and steamed vegetables
Yields: 4 Servings

1 pound Pork tenderloin
3 tblspoons Soy sauce
2 tbls Rice vinegar
2 tablespoon Olive oil
2 1/2 teaspoon 5 Spice Powder
1/2 teaspoon Red pepper flakes
1 teaspoon Honey
1 large Garlic clove minced
Wood skewers
1. Trim fat from pork. Cut into strips. Put in plastic bag.
2. Marinade: soy sauce, vinegar, oil, 5 spice, red pepper, honey and garlic. Pour over meat. Refrigerate 4-24 hours, turn. Drain & discard marinade.
3. Soak woode skewers in warm water for 1 hour. Thread pork onto skewers accordian style.
4. Grill over medium coals for 12-14 minutes.
Source:  unknown

Chow Down Chowder serve with crusty bread
Yields: 5 Servings

20 ounces Hash Browns
14 1/2 ounces Chicken broth
10 ounces Frozen corn
2 cup Milk
12 ounces Kielbasa
1/3 cup Green onion sliced
1/4 teaspoon Pepper
Boil potatoes and corn in broth for about 10 mins. Mash potatoes slightly. Add rest of ingredients and heat through. 
Source:  unknown