I made a simple Caprese Salad as an appetizer. So simple, and so pretty. I love the colors.
Fresh Mozzarella Cheese
Extra Virgin Olive Oil
Salt and Pepper
Slice the tomatoes and the cheese. Arrange on a platter with fresh basil. Sprinkle with salt and pepper. Drizzle with olive oil
For dinner I made Grilled Chicken Kabobs. The amounts below made plenty for 5 adults and 3 kids, which left overs.
Grilled Chicken Kabobs
3 lbs boneless skinless chicken tenders, cut into uniform chunks
4 bell peppers (red, green or yellow)
1 lb baby bella mushrooms
20 oz can chunk pineapple, drained
Italian Salad Dressing (I used Kraft Fat Free Zesty Italian)
Cut peppers and onions into large uniform chunks. Place vegetables and chicken into ziplock bags (I like to keep them separate) and marinade with Italian dressing
Soak skewers in water to help prevent burning. Arrange veggies, chicken, and pineapple on the skewers. Grill until chicken is cooked through
The Grill in Action:
We also had some shrimp on skewers that I marinated in the Italian dressing. On the side I served Roasted Potatoes, prepared using Lipton Onion Soup Mix and Olive Oil. The recipe is right on the back of the box of the soup mix, and these potatoes always come out awesome!!! We also had some bread and Allison's delicious Asian Noodle Salad, which I regrettably don't have a picture of!