Grilled 6 oz. Filet Mignon and Shrimp Skewers
Grilled Broccoli and Mushrooms
Loaded Baked Potato

Seasoning

For Filet - Salt, Pepper, Dehydrated Onion and Garlic, Thyme, Rosemary, Crushed Red Pepper. Blend ingredients and then rub into filet.

For Shrimp - Vegetable Oil, Salt, Pepper, Basil and Lemon Juice. Combine ingredients and glaze skewers for marinade and then again during grilling.

For Vegetables - Olive Oil and Balsamic Vinegar, Salt and Pepper. Marinate vegetables for an hour before grilling.

Loaded Baked Potato comes with sour cream, butter, cheese, bacon bits, and chives.

Tonight's Special will be served with an ice cold IBC root beer.

The Banana Suit

Ingredients: (Serves 1)

1 banana cut into rounds
1 cup skim milk
2 Tbl peanut butter
4 Tbl whey protein
1 Tbl honey
8 cubes of ice

Directions:
1. Blend until smooth.

Peachy Melon

Ingredients: (Serves 2)

2-3 cups watermelon (seeded)
1 cup low fat vanilla yogurt
1 cup strawberries
1/2 cup peaches

Directions:
1. Blend until smooth

The Frozen Berry Concoction

Ingredients: (Serves 2)

1 cup nonfat vanilla yogurt
1/4 cup apple juice
1 1/2 cups of a mixture of frozen peaches and raspberries
2 1/2 Tbl whey protein

Directions:

1. Puree yogurt with fruit juice in a blender until smooth.
2. Add fruit and continue to puree until smooth.

The PB & J

Ingredients: (Serves 1)

2 Tbl peanut butter
1 apple, core removed and coarsely chopped (not the core, the apple)
1/2 cup grapes
2 Tbl agave nectar
1 cup of water
8 ice cubes

Directions:
1. Put the water, apple, grapes, peanut butter, and agave nectar into a blender in that order.
2. Blend.
3. Add ice and blend again until smooth.

Avocado - Banana

Ingredients: (Serves 4)

1 avocado, halved, pitted, and peeled
1/2 cup fresh orange juice
2 bananas
1/4 cup plain yogurt
2 tsp sugar
1 Tbl freshly grated ginger
1 lime squeezed
1/2 tsp. salt

Directions:
1. Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth.
2. Add the ginger and blend until well combined
3. Mix in the lime juice and salt.
4. Serve immediately.

Ingredients:

1 lb. bison (also works with ground beef)
1 small white onion, chopped
3 cloves of garlic, chopped
1 can of tomato sauce
1 small tomato, diced
1 or 2 cups of water
2 tablespoons of Italian seasoning
salt and pepper
Rigatoni (also works with elbow macaroni or shells)

Directions:

In a skillet, brown beef and drain grease.

Add onions and garlic and simmer for about 10 minutes.

Stir in water, tomato sauce, diced tomatoes, seasoning, and then salt and pepper to taste. Bring to a boil and cook on medium heat for about 15 minutes, stirring occasionally.

Stir in rigatoni and cover. Cook over low heat, , stirring occasionally, until pasta is tender (approx. 20 minutes).

Tonight's Special will be topped with Monterey Jack and served with Garlic Texas Toast and ice-cold IBC root beer.

Ingredients:

    - Pasta  (For this special we'll be using thin spaghetti, but any           pasta will do.)
    - Tomato
    - Cucumber
    - Red Onion
    - Caesar Dressing

Directions:

Boil pasta, drain and set aside.

Chop red onion, cucumber, and tomato and combine with pasta.

Pour in Caesar Dressing (how much is up to you) and stir.

Cover and put in the fridge to cool. Let sit for awhile.

The colder the pasta the better and the more refreshing it is.

Note: If you want to add a little meat to the mix, Super Summer Pasta Salad is delicious with slices of grilled chicken on top.

Super Summer Pasta Salad will be served with a side of grilled corn, two slices of a grilled wheat bagette, and a Pimm's Cup made with Reed's All Natural Jamaican Style Ginger Ale.

Add chicken to the Super Summer Pasta Salad for $2.