Helping you answer the question: “What’s for dinner?” This week we are making crock pot Hawaiian meatballs with coconut lime rice, tomato cucumber salad, and pineapple coconut poke cake.
And The Weekend Spread, to help you relax with friends and family, featuring: pimento cheese, slow cooker Mexican beef, cheese grits, and spicy cracker snack mix.
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Meal Prep & Leftover Tips
Crock Pot Hawaiian Meatballs: One of the best things about this recipe is you just add the frozen meatballs straight to your slow cooker. They’ll cook low and slow in the sauce until they’re tender and flavorful.
Coconut Lime Rice: If using an Instant Pot to make this rice, you’ll need to add about 10 minutes to the cooking time for the appliance to come up to pressure.
Tomato Cucumber Salad: While tomatoes and cucumbers are still in season, you don’t need much to make them taste good. The fresh produce does all the work here, with a little help from herbs and a splash of vinegar.
Pineapple Coconut Poke Cake: You’ll want to poke holes that are deep enough to let the pudding seep in but not so deep that the cake falls apart. A rule of thumb is to make the holes about halfway deep into the cake.
Pimento Cheese: Shred your own cheese! Store-bought, pre-shredded cheese has anti-caking additives that mess with the taste and creamy texture of Pimento Cheese.
Mexican Shredded Beef: If your grocery store has a sale on different roast meat, you can use something other than a chuck roast. Look for a roast with some fat marbling for the best flavor.
Cheese Grits: If you’re cooking these overnight, give them a stir in the morning and add a little milk to loosen them up before adding the cheese.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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