Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring I: Week 10, Thursday

Grilled Turkey Cutlets Piccata
Warm Brown Rice and Spinach Salad
Tangy Coleslaw

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

           Leftover Cole Slaw, rounds out this easy dinner.

Grilled Turkey Cutlets Piccata   

Total time: 30 minutes
    Turkey cutlets cook quickly, and work very well with marinades.  If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.

Grilled Turkey Cutlets Piccata Ingredients:

 Instructions:

Warm Brown Rice and Spinach Salad

Total time: 25 minutes
    I'm a big fan of spinach, but not of the usual, over-cooked version.  I like it best either raw or only slightly wilted. This salad has sautéed peppers and onions for more robust flavor. Substitute Basmati if you prefer.

Warm Brown Rice and Spinach Salad Ingredients:

 Instructions:

Tangy ColeslawTangy Coleslaw (Cabbage Salad)

Total time: 1 minute

 Ingredients:

  Instructions:

 

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, dish for marinating,
small saucepan with lid, large bowl, salad spinner,
barbecue grill or large skillet

Make marinade, spoon over turkey, set aside
Cook rice
Slice onion, pepper
Sauté onion
Prepare spinach, put in bowl

Cut cherry tomatoes
Turn on / light barbecue grill
Add pepper to onion, sauté
Get cabbage salad from fridge, stir
Cook turkey
Add vinegar, oil, rice to onion, pepper, stir well
Turn turkey
Add rice mixture to spinach, stir well
Add cherry tomatoes to salad
Remove turkey
Serve