Chicken Kabobs Recipe And Easy Summer Menu

Chicken Kabobs Recipe – Easy Summer Menu

Tips:

• Chicken breasts can be more expensive than buying a whole chicken to cut up yourself but if you find it on sale and use it in a dish like the chicken kabobs in this menu you can really save money.
• Try using this method to save money with other expensive cuts of meat, too. Use them in a dish that calls for small pieces instead of one large piece. For example, use a small piece of round steak to make stroganoff instead of using several large pieces of meat for Swiss steak.
• If you have a couple of extra bratwurst, hot dogs or even a hamburger or two after your barbecue, slice or crumble them and use on top of homemade or frozen pizza.

 

Menu:

Chicken Kabobs Recipe*
Slow Cooker Cream Corn*
Fruit Platter
Frozen Peanut Butter Dessert*

Recipes:

*Chicken Kabobs Recipe

1 lb. chicken breasts
2 cups pineapple chunks
1 green pepper
1 red pepper
1/2 cup barbecue sauce
3 Tbsp. orange juice concentrate
8 wooden skewers, soaked in water for 30 minutes (Wrap
    ends with foil before grilling to prevent burning).

(With this chicken kabobs recipe, you can substitute different veggies in place of the peppers. Try things like zucchini, cherry tomatoes or yellow squash.)

Cut everything into equal sized pieces, about 1 to 1 1/2 inches in size. Use 2 skewers for each kabob to make them more stable. Thread on chicken alternating with pineapple and peppers. Mix barbecue sauce and orange juice; brush on kabobs. Brush occasionally with sauce while cooking. Grill on medium high heat for 8-10 minutes, until chicken is cooked.

 

This next recipe is a most unusual recipe — Don’t be fooled by the cream corn title. For those of you who don’t like cream corn, this delicious recipe might change your mind. It is great to serve at barbecues and some people love it on top of their hamburgers. Try adding some jalapeno peppers to it for a kick.

It is a great recipe for pot lucks or for when you are having out of town company because you can make it the night before and have it ready. It is also good to serve at holidays because you cook it in the crock pot and it frees up the stove for other things.

 

*Slow Cooker Cream Corn

2 (16 oz.) packages frozen corn (you can use fresh or canned)
1 (8 oz.) package cream cheese
1/2 cup butter
1/2 cup milk
1 Tbsp. sugar
Salt and pepper to taste

Place all ingredients in your slow cooker and cook on high 2-4 hours or low 4-6 hours.

You might want to melt and mix the cream cheese and butter together before you place it in the slow cooker, but you don’t have to.

*Frozen Peanut Butter Dessert

Crust:

1/2 cup flour
1/3 cup quick cook oats
1/4 cup sugar
1/4 cup margarine, softened
1/4 tsp. baking soda

Mix well. Press into a greased 9 inch pan. Bake at 350° for 15-17 minutes until lightly brown.

Filling:

1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 Tbsp. honey
1/2 gallon vanilla ice cream, softened
3/4 cup salted peanuts, chopped

Combine peanut butter, syrup and honey. Carefully spread half over the crust. Top with half of the ice cream. Drop remaining peanut butter mix over ice cream. Sprinkle with half of the nuts. Top with the rest of the ice cream and then the nuts. Freeze 3-4 hours. You may want to let it stand 5-10 minutes before serving to make it easier to cut.

 

Photo By: TheGirlsNY