So today was a busy day but we (meaning Anna and I) still managed to make a delicious dinner. I am getting much better at planning my day and using all of the time I have available to work on things when Anna is asleep so we can play when she is awake.

I planned our meals out this week and shopped accordingly so we will see how it goes. I was trying to use new recipes or ones I have not made in a while and use all of the groceries we bought so nothing went to waste!

This recipe is one I adapted from Cooking Light . It is summery, fresh and perfect for two or a group of people. I haven’t made it since last summer and when I was flipping through my recipe binder I came across it and knew Brady would love it for dinner tonight. I got things marinating this morning while Anna was hanging out in her lamb that I brought into the kitchen.

Pork Tenderloin, Pineapple and Pepper Kebabs

  • 3/4 cup low-sodium soy sauce
  • 1/4 cup agave
  • 1/4 cup pineapple juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • I used 1/3 of a pork tenderloin, trimmed and cut into pieces
  • 20-40 (1-inch) cubes fresh pineapple (about 1 medium)
  • 20(1-inch) pieces red onion (about 1 small)
  • 20 pieces of pepper (green, red and yellow)
  • Cooking spray

Combine first 8 ingredients in a large bowl. Take some of the marinade and put it in a zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally. Then take the rest of the marinade and put it in a bag with the veggies and pineapple.

Prepare grill and cook as kebabs

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So good and fresh! Perfect for a summer meal!

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We had these delicious kebabs with some sweet potatoes cooked in foil on the grill!

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