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

Main Course Menu Plan: Week 2  Summer I

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Day 1: Grilled Tuna with Mustard Sauce

Total time: 15 minutes
     If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it's okay to eat raw).  Regular tuna we normally have medium.  If it gets to close to well done it tends to be dry.  The Mustard Sauce adds a rich finish to the dish.

Grilled Tuna with Mustard Sauce Ingredients:

 Instructions:

Day 2: Grilled Pork Tenderloin with Ginger Barbecue Sauce

Total time: 35 minutes
     Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent.  Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.  

Grilled Pork Tenderloin with Ginger Barbecue Sauce Ingredients:

 Instructions:

Ginger Barbecue Sauce                 Time: 10 minutes
     Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long.   Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot

 Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.  

Day 3: Grilled Chicken Thighs

Total time: 40 minutes 
   We marinated the thighs while the grill heated, then made a basting sauce with the marinade.  Leave the skin on for cooking, remove or not before eating.

Grilled Chicken Thighs Ingredients:

 Instructions:

Day 4: Giant Stuffed Burger

Total time: 35 minutes    longer if using oven  
    You could make smaller burgers, but we like this big one.  Cut into wedges, with cheese oozing out of the center.... Serve with or without extra ketchup.

Giant Stuffed Burger Ingredients:

 Instructions:Giant Stuffed Burger, wedge

Day 5:  Chicken Breasts with Ginger Barbecue Sauce

Total time: 30 minutes
     When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced.  Thinly sliced, at an angle, it seems to be more succulent.  Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)

Chicken Breasts with Ginger Barbecue Sauce Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.

Day 6: Pasta Salad with Ham, Peas and Celery 

Total time: 25 minutes 
      I love creamy pasta salads - made with lots of mayonnaise.  Unfortunately, my good sense tells me that it's not the most healthy way to enjoy summer.  Using a bit of Greek or plain yogurt stretches the mayonnaise while still keeping the flavor.

Pasta Salad with Ham, Peas and Celery Ingredients:

 Instructions:

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