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

Main Course Menu Plan: Week 6  Spring I

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Day 1: Shrimp in Green Sauce

Total time: 20 minutes 
    A typical 'green sauce' would be parsley, green onions and garlic.  If you can't get green garlic, use the substitutes.  This is reminiscent of the Italian Scampi, but without the butter....

Shrimp in Green Sauce Ingredients:

 Instructions:

Day 2: Chicken with Mascarpone and Shallots  

Total time: 45 minutes
     I occasionally find a chicken recipe that leans more toward the decadent than the healthy and reserve it for a Saturday dinner (rather than a Monday).  This is loosely based on a recipe I saw years ago in Cooking Light magazine. I cut the chicken breasts in half, but you can leave them whole if you prefer.

Chicken with Mascarpone and Shallots Ingredients:

 Instructions:

Day 3: Puff Pastry Pizza with Green Garlic and Green Olives

Total time: 30 minutes 
   Use any cheese you like for this.  The puff pastry makes a light and flaky crust and the pizza is ready in no time!

Puff Pastry Pizza with Green Garlic and Green Olives Ingredients:

 Instructions:

Day 4: Chicken With Spinach, Red Pepper Salad

Total time: 25 minutes
    The flavors of orange, sherry and paprika combine to give a taste of Spain to this easy salad.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.

Chicken With Spinach, Red Pepper Salad Ingredients:

 Instructions

Day 5:  Spicy Turkey with Peas and Peppers

Total time: 30 minutes
    Cumin and ginger add a bit of spice to this dish, the cherry tomatoes and peas a bit of color.

Spicy Turkey with Peas and Peppers Ingredients:

 Instructions:

Rice with Almonds and Cumin

Total time: 20 minutes   
     Cinnamon, cumin and almonds give this rice a Moroccan flavor.

Rice with Almonds and Cumin Ingredients:

 Instructions:

Day 6: Spanish Pork with Peppers and Olives 

Total time: 30 minutes
     Spain, like most countries with a warm climate, grows and eats lots of peppers.  In Andorra I used long, green chilis.  Now I make do with bell peppers.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

Spanish Pork with Peppers and Olives Ingredients:

 Instructions:

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