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Meal Planning

Lately I’ve been really trying to plan out what we’re going to have for dinner in advance. On one day a week – usually Sundays, I plan out what we’re going to have for dinner the rest of the week. I take into account what activities we have that day and how much time I actually have to spend in the kitchen. At the same time, I write out the grocery list and make sure I have all of the seasonings I need. I like using my HEB app on my phone to make my grocery list because it puts every item on the list categorized by aisle number, so I’m not going to be criss-crossing across the store. I’m not sure if other grocery stores have that, but that’s where I shop and it’s a huge plus for me that the app has that feature!

Here’s what last week’s menu looked like:

Last Week’s Menu

Sunday – Chicken Enchiladas, Rice, and Charro Beans

Monday – Spaghetti & Garlic Bread

Tuesday – Fish Tacos

Wednesday – Chicken & Dumplings

Thursday – Texas Hash

Friday – Chicken Fettuccine

Saturday: King Ranch Casserole

If you’re interested, I got the recipe for the chicken enchiladas, chicken and dumplings, chicken fettuccine, and king ranch casserole all from the Magnolia Table cookbook and can vouch that they’re all amazing and were gobbled up. (and now there’s a second one coming out? I need it!)

Taco Tuesday

So on Tuesday, tacos were on the menu and I thought, why not add a pineapple relish on top? So I bought a fresh pineapple along with the rest of my groceries. I like prepping my ingredients all at once, so while I was coring the pineapple, I thought, why not grill it? Flavors of fruits are always so much more enhanced when they’re grilled, so why not grill it before I chop it and add it to my tacos? So I marinated the pineapple and got it ready for the next day – Taco Tuesday.

After marinating overnight, the pineapple chunks went on the grill. Y’all, the smell of that sweet pineapple hitting the grill was like Heaven to my nose. Holy moly! I knew as soon as I smelled it that I was going to have to try a bite as soon as I was done grilling it.

We have a situation on our hands.

The pineapple came off the grill and I took a bite. At first, it was that familiar, sweet taste of pineapple, but then the cayenne kicked in just at the end, giving it just the right amount of heat. So good. Like, so so good. I called for my husband to come over and try a bite and soon it was all gone. We devoured that whole dang pineapple before it ever even touched a taco. Now, even as I write this, my mouth is watering for me to make it again. And I will very soon – you can bet on that!

So I guess the right thing for me to do now is to give you the recipe, huh? If I must….but don’t say I didn’t warn you when I say that this pineapple doesn’t last off the grill long!

Uses for Grilled Pineapple

You could easily make this spicy grilled pineapple in slices to put on a teriyaki burger, in chunks to serve alone as an appetizer, paired with vanilla ice cream for dessert, or (if you can restrain yourself better than I can) as a pineapple slaw to top your tacos. Or how about a refreshing pineapple margarita? Now that I think about it, the possibilities are endless when it comes to this grilled pineapple recipe! Maybe I should find a support group…