Menu Plan for Summer I: Week 10, Day 6


Weekly Menu

Shopping List

Daily Recipes:

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 Day 4
 Day 5
 Day 6

Grilled Turkey Teriyaki
Oriental Zucchini (Courgette) and Brown Rice Salad

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

          Thin pork or veal cutlets, or chicken breasts, can be substituted for the turkey.  If you can't find turkey, and want it, buy a breast or tenderloin and either have your butcher slice it or do it yourself.  The turkey only takes a few minutes so you can concentrate on the delicious warm rice salad and still be done quickly..

Grilled Turkey Teriyaki

Total time: 15 minutes
  Turkey cutlets are great for a quick main course.  Paired with a simple Teriyaki marinade, these can be ready in under 10 minutes.... But you have to let the barbecue grill warm up!  Or just quickly sauté in a nonstick skillet. 

Grilled Turkey Teriyaki Ingredients:


Oriental Zucchini (Courgette) and Brown Rice Salad

Total time: 30 minutes
   I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You could substitute Basmati, if you prefer.  The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving.

Oriental Zucchini  and Rice Salad Ingredients:


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

Pour Teriyaki sauce over turkey, set aside
Start to cook rice
Toast pine nuts
Slice zucchini
Mince garlic
Remove pine nuts, heat oils

Add garlic, ginger, soy sauce to skillet, sauté
Add zucchini, sauté
Turn on/light barbecue grill if using
Make vinaigrette
When rice, zucchini are done:
Cook the turkey
Put rice in bowl
Turn the turkey
Add zucchini to rice
Remove turkey
Add vinaigrette to rice and zucchini, stir, finish

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