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Menu Plan for Summer II: Week 4, Day 6
Balsamic Glazed Turkey Cutlets, Grilled
Brown Rice Pilaf Salad
Cooking time: 20 minutes for menu Cooking schedule: see below for instructions
Light the grill, make the marinade, assemble the Salad (no cooking required) and cook the turkey. You could probably do it in under 20 minutes... but why rush?
Balsamic Glazed Turkey Cutlets
Total time: 25 minutes
Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops. They should be about 1/4 inch (.6cm) thick. Because they are so thin they take well to marinades and cook quickly, without a chance of drying out. They can be quite large; cut to a more manageable size. If you are unable to find them, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
- 1 tbs Dijon-style mustard
- 2 tbs Balsamic vinegar
- 2 tbs olive oil
Instructions:
- Mix mustard and vinegar.
- Slowly whisk in olive oil until you have a thick marinade.
- Pour over turkey and let marinate for at 10 - 15 minutes.
- Remove from marinade and cook on barbecue grill for 3 - 5 minutes per side or until done.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.
- Remove and serve.
Rice Pilaf Salad
Total time: 15 minutes
Part of what cooking in summer is all about is making things easy. Cooking extra Rice Pilaf to use to make a salad is a perfect example. All that's needed is more vegetables and a light vinaigrette to make a great summer salad! Any leftover salad makes a lovely lunch. This dressing is similar to Ranch, but with far fewer calories and all natural ingredients.
Ingredients:
- leftover brown rice pilaf
- 1 3/4 cup (15oz, 450gr) red kidney beans
- 3oz (90gr) cherry tomatoes about 1/2 cup before slicing
- 2 tbs snipped fresh basil
- Creamy Herb Dressing:
- 1/2 cup (4oz, 125ml) Greek or plain yogurt
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs fresh snipped chives
- 2 tbs salad olive oil
Instructions:
- Drain and rinse the beans.
- Add to leftover Rice Pilaf and mix well.
- Slice the tomatoes and add to Rice.
- Snip the basil and add to Rice.
- Creamy Herb Dressing:
- Snip chives with scissors.
- In small bowl whisk yogurt, mustard and lemon juice.
- Add oil, a bit at a time and whisk well.
- Add herbs.
- Add half of the Herb Dressing to the salad and taste.
- Add more until your happy. Serve.
Note: The Creamy Herb Dressing will keep a week.... And makes a great dip for raw veggies.
Cooking Schedule: 20 minutes |
Slice tomatoes, add to rice |
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