Grilled Doughnuts Strawberry Shortcake ~ 31 Days of Grilling Recipes and more...

Grilled Doughnuts Strawberry Shortcake ~ 31 Days of Grilling Recipes

grilled doughnuts

When I was pulling together old recipes and new ideas for this 31 Day series, I thought…I’ll include some dessert recipes at the end of the month because dessert comes at the end of the meal. We should top off the series with some grilling dessert recipes.

Then I thought…

NO WAY. Let’s start with dessert. So I added this ridiculously delicious dessert recipe on day 2. And then mixed a few other dessert recipes in with the rest.

If you’ve never grilled a doughnut, you are missing out. Did someone say ‘caramelized sugar?’

YUM. You must try this. Or show up at your next summer cookout with doughnuts in hand and let everyone look at you like you’re crazy. Then throw them on the grill and watch them devour them. You’ll be everyone’s new best friend 😉

Here’s the recipe…

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Erin’s Personal Recommendations for Grilling Recipe Supplies:

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Asian Chicken & Veggie Foil Packs ~ NEW 31 Days of Grilling Recipes

Asian Chicken & Vegetable Foil Grill Packs Recipe |

Simple & tasty…that’s my dinner-hour motto! 

This Asian Chicken & Veggie Grill Packs are just that…2 main ingredients plus a homemade asian marinade…and done!

Marinate the chicken, add to ‘packet’ of foil with some veggies and throw it on the grill.

Serve it over or next to some rice.

(Or if you’re like me, you’ll grill some garlic bread and serve with garlic bread. Last time I checked, my local Asian restaurant didn’t have garlic bread on the menu and it doesn’t really ‘go’ with Asian chicken and veggies. BUT…BUT…if that’s what it takes to cook everything out on the grill, then I’ll do it!)

Asian Chicken & Vegetable Foil Grill Packs


Hope you enjoy this simple and tasty meal made on the grill!

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Asian Chicken & Veggie Foil Packs

Yield – 4 servings

Preparation Time – 10 minutes (plus 30-40 minutes marinating time)

Cooking Time – 15 to 20 minutes


  • 4 small boneless, skinless chicken breasts (or 2 large, cut in half)
  • Salt and pepper
  • 4 Tbsp soy sauce
  • 4 tsp sesame oil
  • 1 tsp ground ginger
  • 12 to 16 oz. bag frozen Asian-mix veggies
  • Rice or bread on the side


  • Place the chicken breasts in a bowl or shallow dish and season with salt and pepper.
  • In a small mixing bowl, whisk together the soy sauce and sesame oil with the ground ginger. Pour the marinade over the chicken. Let marinate 20 minutes, then flip the chicken and marinate another 10-20 minutes.
  • To make the grill packs, add 1 marinated chicken breast and about 1 1/2 cups of frozen veggies  to a large piece of foil. Wrap the foil completely around the chicken and veggies. Make 4 grill packs with the chicken and veggies.
  • Grill at around 400 F for 15 to 20 minutes, or until chicken is cooked through. Cooking time may vary, depending on thickness of the chicken and heat of the grill.
  • Prepare rice or bread for side dish.
  • Serve Asian Chicken & Veggies with side of rice or bread.

Erin’s Personal Recommendations for Grilling Recipe Supplies:

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See all of our 31 Days of Grilling Recipes here!

Other “31 Days of” Series to check out:


The meal plans…they are a-changin’


Yes, you read that right friend. The meal plans…they are a-changin’…

Kinda. Sorta.

A little bit. No, a lot bit.

If you follow me on Instagram, you might already know what I’m talking about.

But I’ll let you in on one of the changes now.

This next meal plan was created using ingredients from Aldi. (Which will make Aldi fans rejoices!) Because of the way that this plan is built, it can be used without any issue or substitutions at any grocery store.


Having a meal plan like this for a regular grocery store has been one of our most common requests…and we are thrilled to bring you this new type of meal plan. There are more changes, and you’ll have to wait to see what they are!

It will be available on Monday (hopefully!) So…go enjoy that holiday weekend. And then when you get back to ‘real life,’ you can get your plan and get some summer-grill friendly meals into the freezer to help you get through the rest of the summer!



P.S. We will continue to do the meal plans using ingredients from Costco. Expect a new one in August and possibly a special one in October!


Sun-Dried Tomato & Parmesan Pasta Bake

Sun-Dried Tomato Parmesan Pasta Bake

Let me tell you where this meal comes from. It comes from the fact that I absolutely adore this skillet recipe (and thought it needed an oven-version!)…AND…the fact that I have a jar of sun-dried tomatoes leftover from the recent 20 Meals for $150 meal plan!

I love sun-dried tomatoes and the flavor that they add to a meal, especially pasta.

This pasta bake calls for chicken, pasta, sun-dried tomatoes, mushrooms (not necessary, but I had some so I used them!) and a ridiculously delicious homemade cheese sauce that you literally pour over it all before baking. Before we get to the recipe, I wanted to leave you with a couple of notes:

  • Chicken and/or mushrooms are completely omittable
  • The sun-dried tomatoes and parmesan are not omittable (I had to include this, just because I like using non-words, like omittable!)
  • If you’re tempted to lick the pan that you used to make the homemade cheesy sauce, that’s totally cool. Because I totally did. You’ll be in good company. (hehe)
  • If you have bread crumbs on hand, sprinkle some of those on top before baking. Or add them just before serving and run the dish under the broiler. If you want that extra crunch factor.
  • This makes A.W.E.S.O.M.E. leftovers. In fact, I might have cried a little when I had the last bite of the pan. (And I might have made this strategically last week when my husband was out of town, so I’d get the leftovers all to myself. Shhhh, don’t tell him!)
  • Lastly, although I generally make my own white sauces to be dairy-free, I did not with this sauce…because I wanted it cheesy-cheesy. Here’s an option if you did want to make it dairy-free: use dairy-free margarine, plain rice milk and some salt and Italian seasonings in place of the Parmesan cheese.

Alrighty, that’s what I know…now it’s your turn to get this in the oven and onto the dinner table!

Note: There is a print link embedded within this post, please visit this post to print it.

Sun-Dried Tomato & Parmesan Pasta Bake

Inspired by: Creamy Chicken, Sun-Dried Tomato Skillet & Adapted from: Martha Stewart

Yield – 6 to 8 servings

Preparation Time – 20 minutes

Cooking Time – 25 minutes


  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 2 Tbsp olive oil
  • Salt and pepper, dashes
  • 1 lb. penne or other small shell pasta
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 6 cups milk
  • 2 tsp garlic powder
  • 1 cup Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 4 oz. white mushrooms, chopped
  • about 1 1/2 cups sun-dried tomatoes, chopped
  • Salt and pepper, to taste
  • Side dish: steamed, in-season veggies


  • In a small skillet, add the olive oil and chicken pieces and saute for 5 to 7 minutes, or until cooked through. Season with a little salt and pepper.
  • Cook the pasta to al dente. (It will take on a little more liquid as it bakes, so don’t over-boil it!)
  • While the pasta is cooking, prepare the homemade creamy-cheesy sauce in a large skillet or saucepan. Melt the butter, whisk in the flour and quickly whisk in the milk to prevent from clumping. Bring to bubbling over medium-low heat, stirring often. Once it begins to thicken, stir in the garlic powder, Parmesan cheese and shredded mozzarella cheese. Then add the mushrooms and sun-dried tomatoes. Let simmer for 3 to 4 minutes, then season to taste.
  • Preheat the oven to 350 degrees. Lightly spray a 9×13-inch glass baking dish with non-stick cooking spray. Add the cooked pasta and cooked chicken to the baking dish, then pour the cheesy sauce over the top. Gently mix it in and let the sauce fill in around the pasta and chicken.
  • Bake in the preheated oven for 20 minutes.
  • Prepare veggies.
  • Serve Sun-Dried Tomato and Parmesan Bake with side of veggies.

Creamy Tomato Soup with Homemade Pesto

Creamy Tomato Soup with Pesto

So it’s hot. And you might think that I’m a little silly for sharing a soup recipe in the summer.

But I’m having this soup chilled.

Although, you could certainly warm this up.

The homemade basil pesto is an absolutely lovely complement to the chilled tomato soup.

As I took each bite (do you bite soup? maybe slurp? but that sounds so unlady like?), I would grab a tiny bit of pesto, fill the spoon with soup and sip on it all together. A little later as the soup was diminishing from the bowl, I would use a small hunk of bread to sop up the soup and what was left of the pesto.

Absolutely delicious!

Creamy Tomato Soup with Pesto Bite

This is simple to make…

Prepare the soup as directed. If you are warming it up as you thin it out, then you can serve it warm or put it in the fridge to chill and serve later.

Add a couple dollops of pesto into the soup.


Note: There is a print link embedded within this post, please visit this post to print it.

Creamy Tomato Soup with Homemade Pesto

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 0 to 10 minutes


  • 2 – 11 oz. cans creamy tomato soup or 1 quart tomato soup
  • 2 Tbsp pine nuts
  • 2 Tbsp Parmesan cheese
  • about 10 leaves fresh basil
  • 2 cloves garlic
  • 2 to 3 Tbsp olive oil
  • Salt to taste
  • Bread, as side dish


  • Pour the tomato soup into serving bowls. (You can warm it up if you like, but I prefer to eat this cold in the summer months.)
  • In a food processor or blender, add the pine nuts, Parmesan cheese, fresh basil, garlic cloves and 2 to 3 Tbsp olive oil. (I prefer a ‘thicker’ pesto for this, but you can add more olive oil to thin it out.)
  • Once the pesto is prepared, add a dollop or two to each serving bowl.
  • Warm bread.
  • Serve Creamy Tomato Soup with Homemade Pesto and side of bread.

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