Greek Bulgar Salad with Shrimp

3 Tbsp lemon juice
3Tbsp olive oil
1 tsp prepared mustard
1 tsp fresh oregano, chopped
1/8 tsp salt
1/8 tsp black pepper
1 cup bulgar wheat
1/2 pound plum tomatoes, chopped
1/2 cucumber, peeled and chopped
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1 pound cooked, peeled shrimp
1/2 head iceberg lettuce, shredded ( I also added some romaine and green leaf lettuce)
black olives
2 oz feta cheese, crumbled (which I didn't have so I used shredded Parmesan)
Other add in options:
sliced radishes
cauliflower or broccoli florets
hearts of palm
hard-boiled egg
artichoke hearts
sunflower seeds
asparagus tips
edamame
roasted eggplant
hummus
sun-dried tomatoes

1. In a small bow, whisk together lemon juice, olive oil, mustard, oregano, salt and pepper. Set aside.
2. Place bulgar in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes cucumber, parsley, mint and 2 Tbsp of lemon dressing. Cover and refrigerate 1 hour.
3.Toss the shrimp with 1 Tbsp of dressing and set aside
4. In a large bowl toss together lettuce, onion, olive and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgar shrimp and feta.

I got this recipe from Family Circle. Perfect Summer recipe since you don't have to use much heat!

Bowtie Chicken Caesar Salad

1 bunches green leaf lettuce, chopped
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing or other yummy Caesar dressing.

Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25

Recipe Found at The Girl Who Ate Everything.

Steak and Potato Kabobs

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 pound all-purpose potatoes
• 2 medium yellow or zucchini squash
  Sauce:
• 3/4 cup steak sauce
• 2 large cloves garlic, minced

Instructions
1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes

That is the true recipe, I did do a couple thing differently (or will being doing them differently next time). I did about twice the meat and veggies, I did not double the sauce and still had plenty. I peeled the potatoes and next time I will microwave them a little less, they were too soft and ended up falling off the skewers. I also used yellow squash and zucchini and it was great! And I used bamboo skewers and just soaked them in water while I was preparing the rest of the stuff and they worked just fine...no fires to report :)