Menu Plan for Summer II: Week 9, Day 4


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Grilled Turkey Cutlets Piccata
Couscous with Tomatoes and Basil
Sautéed Zucchini (Courgette) with Feta and Olives

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

     Quick, easy and simple for summer.  Substitute chicken breasts if you prefer... or thin pork or veal cutlets. 

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:


Couscous with Tomatoes and Basil

Total time: 15 minutes
    Simple couscous finished with garden-ripe tomatoes, fresh basil and a light vinaigrette- easy and delicious!

Couscous with Tomatoes and Basil Ingredients:


Sautéed Zucchini (Courgette) with Feta and Olives

Total time: 20 minutes
    Use a smaller zucchini (courgette) for this dish, and a yellow or red pepper.  Add the feta and olives at the end so they only start to get warm.

Sautéed Zucchini (Courgette) with Feta and Olives Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, (used 2 x) small saucepan,
medium bowl, lid, medium skillet, barbecue grill
or large skillet, dish for marinating

Turn on/light barbecue grill
Make marinade, pour over turkey
Slice zucchini
Chop pepper
Heat stock for couscous
Pit olives if needed
Snip basil

Slice tomato
Sauté pepper, zucchini
Put couscous in bowl, pour stock over, cover
Start to cook turkey
Mind the zucchini
Crumble feta
Mix oil, vinegar, mustard for couscous
Turn turkey
Add oregano, Worcestershire to zucchini
Add olives, feta to zucchini, remove from heat
Finish couscous
Remove turkey

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