Pineapple Watermelon Slushie

Ok so I originally got the idea for this slushie while browsing other blogs and saw one that used frozen watermelon and banana which I'm sure is delicious and I'll probably try soon, but I just happen to have an open can of pineapple that needed to be used and I had already cut up and froze the left over watermelon I had from a few days ago. To be honest I'm not a huge watermelon fan. I love watermelon flavored candy, but there's something about the watery texture that doesn't do much for me. Anyway for some reason since being pregnant I've enjoyed it a little more and Frank and Parker love it so I thought I'd buy one, and unfortunately it wasn't that great:( so I cut up the remaining half and stuck it in the freezer to try a watermelon slushie, and thank goodness I did because it was delicious!! Anyway if your looking for a cold sweet treat or need something to do with a leftover watermelon you definitely have to try this!


watermelon, cut into chunks and frozen
canned pineapple and juice

I don't really have measurements but for a single serving I put about a cup of frozen watermelon and just added pineapple and juice until I got the texture I wanted. I have some coconuts milk that I need to use up and definitely want to try adding a little because I think it would be delicious. I'm really excited to try some different fruits like banana..mmm

Pineapple Glazed Meatballs

This is a super easy throw together kind of meal. You can do it in a skillet of throw it in the crock pot for a couple hours, either way it's super easy and super tasty. Hope you enjoy!

Recipe found at Realmomkitchen.com

1 c. barbecue sauce
1 c. crushed pineapple
16 oz. frozen meatballs (or make your own)

Combine everything in a skillet and simmer for about 10 minutes or until warmed through or in the crock pot on low for 3-4 hours or high for 2-3. Serve over rice.

Grilled Pork Chops

Typically I don't really care for pork chops, but seeing as we have been given a ton of pork I guess I better find some recipes to use it up. The reason why I liked these pork chops is that they tasted like steak and all considering for a pork chops were really tender. If you don't have Montreal Steak seasoning you can use this one, although I highly suggest just buying it because it's great on hamburgers and steak, we buy it in the big Costco size containers which shows you how much we use it:) Anyway if your looking for a recipe for pork chops, or a cheap fix for steak this is your recipe!

Recipe found at Melskitchencafe.com

4 pork chop tenderloins- I used just regular bone-in pork chops just because that's what we had, but tenderloin would be much more tender, but either way is very good.
1/4 c. olive oil
2 1/2 T. soy sauce
1 t. Montreal Steak Seasoning

Combine everything in a ziploc bag and allow to marinade 6-8 hours up to over night. Grill until no longer pink but be careful as pork chops can dry out.

Grandma Bailey's Zucchini Casserole

This comes from a new favorite blog of mine called cookingwithkrista.blogspot.com. She's got a lot of fun recipes and so far so good. I don't have a picture for this one as it wasn't the prettiest casserole and I didn't put cheese on mine and therefor looked very different from hers so I just didn't think it benefited to have a picture. Anyway don't let that deter you from trying this because it was really good. Parker gobbled his up, zucchini and all, and Frank even commented that it was good which doesn't happen too often. If you have picky eaters she recommended peeling the zucchini first, but I figured that probably took most of the healthiness out of it and for my family they're going to like or dislike it no matter what color it is, but it probably works better for older kids. Anyway with all that said if you have some extra zucchini this summer this is a great casserole to try as well as this chicken zucchini casserole.

1 lb ground beef
1 onion chopped
salt, pepper, and garlic to taste (you can tell this is a grandma's recipe as there's not a lot of measuring:)
2 zucchini, chopped
3 tomatoes, chopped you can also use a can of tomatoes
16 oz sour cream or I used 2 cans cream of mushroom but a combination of both would probably be great
box of croutons (I used Marie Calendar's butter garlic)
cheddar cheese to top casserole

Cook ground beef and onion until no more pink. Drain grease. Add zucchini and tomatoes and bring to boil (because I used fresh tomatoes there wasn't much liquid to boil so I added just a tiny bit of water, not even a 1/4 c. you may want to cook longer if using canned tomatoes just cook out some of the liquid) Reduce heat and cover and allow to simmer for about 10 minutes. Meanwhile spread croutons evenly in a greased 9x13 pan. After 10 minutes stir in sour cream or cream of mushroom and pour over croutons. Top with cheese and bake at 350 for 30-35 minutes.

This makes a good size casserole and doesn't really taste as good the next day, so I suggest if you have a smaller family to either cut it in half or she said she even freezes the other half, just cover with plastic wrap and then tin foil.