Main Course Menu Plan: Week 7  Spring II

Day 1: Baked Snapper with Lemon-Mustard Sauce 

Total time: 15 minutes
    Walleye would be my first choice but that isn't available here.  Any nice filet will work, small cod, tilapia, catfish...

Baked Snapper with Lemon-Mustard Sauce Ingredients:


Day 2: Prosciutto Wrapped Chicken Breasts on Pimiento Sauce

Total time: 40 minutes
     These are easy to make: slice a pocket, fill and tie.  The Prosciutto wrapping infuses the chicken with flavor and helps keep it moist.  The Pimiento Sauce adds just a bit of spice to it.

Prosciutto Wrapped Chicken Breasts on Pimiento Sauce Ingredients:


Day 3: Pasta with Ham and Asparagus

Total time: 25 minutes
     Ham and asparagus are surely one of the food world's more perfect pairings.

Pasta with Ham and Asparagus Ingredients:


Day 4: Pork Chops with Rosemary

Total time: 30 minutes
    Browned quickly, then braised for a bit in white wine and rosemary, these come together quickly but are wonderfully tender.  If your chops are quite thick you may want to increase cooking time by 5 - 8 minutes. 

Pork Chops with Rosemary Ingredients:


Day 5:  Chicken, Asparagus and Avocado Salad

Total time: 20 minutes
     Quickly blanched asparagus, stir-fried chicken and sliced avocado go together quickly for this simple, spring salad.  Some crusty country bread is the perfect accompaniment.

Chicken, Asparagus and Avocado Salad Ingredients:


Day 6: Ham and Red Pepper Quiche  

Total time: 60 minutes
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.

Ham and Red Pepper Quiche Ingredients:

Ham and Red Pepper Quiche, Slice Instructions:

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

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