Last week I encouraged you to make your home a haven for your husband. It needs to be your haven, too. It could be a one for anyone that would enter your door. Each day this week I’m going to be sharing ways that you can do just that. Maybe you’re a pro at it and these will just be reminders. Perhaps you’ve gotten so preoccupied with other things that you need a refresher. Or maybe you’re new at creating an atmosphere of a refuge and you don’t know where to begin. I pray this will encourage each of you!
Food is a gift from God and is a huge element in home life. Cooking creates delicious aromas. The dishes the meals are served on can create family traditions and carry precious memories, and time around the table creates conversation, care and intimacy.
I believe the meals we prepare need to be thought through so we’re prepared, organized, and allow our families to anticipate what’s coming! I challenge you to plan at least four dinners for this week and post it somewhere. It could be on your planner, a marker board, or a chalkboard. Put it out where your family will see it and know what’s coming for supper this week. You may need to switch the night you chose to make that entree, but that’s okay. You’ll still have a plan.
I often scroll through my blog menu items and make up my whole week of dinners from it. That’s one great reason to blog about my food; I have an on-line record of our favorites! If you keep a list of your family’s favorite things, it will be easier to make a weekly plan.
After you make your plan and post it, then make a grocery list and secure the ingredients needed. Prep ahead and get things started early so dinner will be anticipated by everyone – even you!
Recently I made a recipe I’ve shared here – the Hawaiian Chicken with Pineapple Salsa again and was smitten by the fantastic taste the grill gives the whole meal!
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours. (I did mine overnight)
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Note: I microwaved the chicken for about 10 minutes to pre-cook it a little. Then we put it on the grill. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3. Combine rice, 1/4 teaspoon salt, and cilantro.
1 cup finely chopped fresh pineapple (I used canned)
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper
I heated up the salsa and served it over the chicken. This was so delicious! The grilled chicken and the flavors of the marinade and the salsa are perfect!
Grilling makes all the difference! I hope you’ll try this soon. I know I won’t be waiting long before I make this again!
So who’s with me on making a menu for this week? Will you strive to make the haven for your husband and your family with the food you create? Can you plan four dinners you want to make and serve to your family this week? Let me know in the comments below!
With love from my country kitchen,