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turkey mushrooms
Turkey Cutlets with Creamy Mushroom Sauce


butternut squash
Roasted Butternut Squash


Menu Plan for the week of Oct. 4, 2013: Day 6 Recipes

Turkey Cutlets with Creamy Mushroom Sauce
Simple Barley
Roasted Butternut Squash

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

      We love turkey cutlets - both the flavor and the fact that they cook in minutes.  This should finish the butternut squash.

Turkey Cutlets, Creamy Mushroom Sauce     Preparation and cooking time: 25 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or use chicken breasts.

12oz (360gr) turkey cutlets 
4oz (120gr) mushrooms
1 tbs Dijon-style mustard
1/2 tsp cumin
1/2 cup (4oz, 120ml) chicken stock
1/4 cup (2oz, 60gr) yogurt
2 tsp olive oil

Trim and slice mushrooms. Heat oil in medium nonstick skillet.  Add cumin, mushrooms and sauté until mushrooms start to brown.  Move to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes.  Stir in mustard, chicken stock and simmer, uncovered, 5 minutes.  Add yogurt, stir to combine and serve.

Barley                                                                                   Preparation and cooking time:  20 minutes
   Simple, plain, barley.  Sometimes, we just want plain....  Barley is a hearty, nutritious grain; easy to cook and flavorful.  Mine is quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

1/2 cup quick-cooking barley
1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.  Serve.

Roasted Butternut Squash                                Preparation and cooking time:  30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

10oz (300gr) (300gr) butternut squash,  about 2 cups
1 tbs olive oil
2 tsp white Balsamic vinegar
1 tsp rosemary

Cut part of the squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).   Mix oil, vinegar and rosemary in a bowl.  Add squash and toss well to coat.  Spread squash on baking sheet and bake for 30 minutes, 400F (200C).  Stir/flip once, after 15 minutes.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, small saucepan with lid, large skillet,
baking sheet

Turn oven on, 400F (200C)
Clean squash if necessary, cut into chunks
Mix oil, vinegar, rosemary
Add squash, mix, spread on baking sheet, bake
Trim, slice mushrooms

Sauté mushrooms, cumin
Start to cook barley
Add turkey to mushrooms, sauté
Stir / flip / turn butternut squash
Turn turkey
Add mustard, stock to turkey, simmer
    Rest while everything finishes
Add yogurt to turkey, remove from heat
Drain barley if needed
Remove squash, Serve it all

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