During this year’s MOPS, my table (Curie!!) won the intra-table competition. We were rewarded with a catered meal, and eight (you read that right – EIGHT!) take home meals for our freezers! They were all delicious. This week, due to the fact that I did NOT post a recipe last week, I will make it up to you by sharing two of our eight meals! Enjoy!

[All photos were taken by yours truly just before the food went to the table. Thank you to Kelly from Westwood Baptist for these recipes and the gift of your guidance! (I am unsure of her ultimate sources. If you know them, let me know and I will credit appropriately. Thank you to Wendy who led our table this year. Without your passion, we surely wouldn’t have won the competition or had as much fun!]

Spinach Salad

Prepare ahead or serve fresh

  • Fill one lg. zip lock bag with spinach leaves. Seal
  • Fill 1 small zip lock bag with 1 cup of craisons. Seal
  • Fill 1 small zip lock bag with 1 cup of Raspberry Dressing. Seal and double bag w/another zip lock bag to prevent leaking.
  • Fill one sm. zip lock bag with 1/2 cup walnuts. Seal
  • Label all bags with correct labels and place smaller bags into one lg. bag.

            *Hold in refrigerator up to 4 days.

Beef Kabobs

Prep Time: 25 min

Inactive Prep Time: 2 min

Cook Time: 10 min

Level: Easy

Serves: 6 servings


  • 1 medium onion, peeled
  • 1 large green or red bell pepper
  • 1 1/2 pounds beef sirloin, fat trimmed by the butcher or an adult -cubed
  • Salt and Pepper blend
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic (powdered can be substituted)
  • Wood or metal skewers (soak skewers for 30 min in water)


Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.

Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil.

Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium.

Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers, and serve hot.

Incidentally, we discovered that when you’re going to freeze these in Ziplocs, mini marshmellows prevent the ends of the skewers from poking through the bags! They’d be mighty tasty if you “forgot to remove them” before grilling. Just Sayin!