Main Course Menu Plan: Week 2  Fall I

Day 1: Sautéed Sole with Butter and Lemon

Total time: 10 minutes
     Served whole, the delicate fish flakes easily off the skeleton, which, normally, remains intact for easy removal once you've eaten one side of the fish.  Finished with a bit of butter and lemon for accent, it will simply melt in your mouth.

Sautéed Sole with Butter and Lemon Ingredients:


Day 2: Lamb Chops with Rosemary Butter

Total time: 20 minutes
    Lamb chops with Rosemary.... Is there a more perfect combination?  Use the light marinade before grilling, then finish with a dollop of rosemary mustard butter to melt onto the hot chops.  You can substitute Pork Chops if you prefer.  

Lamb Chops with Rosemary Butter Ingredients:


Day 3: Mini Meat Loaves

Total time: 45 minutes
      Great meat loaf taste in a small package.  You can cut this recipe in half (except for the egg) or make it in one large loaf (bake for 60 minutes).  You can also make them ahead and freeze. To bake from freezer,  unwrap and bake for 45 - 55 minutes.  You could use ground turkey or any combination of beef, pork, turkey or chicken.  

Mini Meat Loaves Ingredients:

 Instructions:Mini Meat Loaf

Day 4: Chicken Breasts with Sage, Rosemary and Lemon

Total time: 30 minutes
   Sage and rosemary work well together and, along with the lemon, make these simple chicken breasts a tender, succulent, flavorful dinner.

Chicken Breasts with Sage, Rosemary and Lemon Ingredients: 


Day 5:  Grilled Turkey Aioli

Total time: 30 minutes
   The mayonnaise makes a very thick marinade for the turkey cutlets, coating them and browning nicely.  If you can't get turkey cutlets, buy 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 Aioli  Ingredients:


Day 6: Zucchini (Courgette) Stuffed with Orzo and Feta

Total time: 40 minutes
     I used 2 medium zucchini for this, 7" each (17cm), both green.  You could use one larger one, 9" (22cm). Not all of the 'stuffing' will fit, just keep it warm and serve it on the side.  You could use other small pasta in place of the orzo.

courgette  Ingredients:

Zucchini (Courgette) Stuffed with Orzo and Feta Instructions:

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