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

Main Course Menu Plan: Week 11  Summer II

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Day 1: Barbecued Shrimp (Prawns)

Total time: 15 minutes, longer if you have to clean the shrimp
   Shrimp cook very quickly on the barbecue grill so be careful not to overcook, lest they be dry. They should just curl and be opaque.  The marinade helps retain moisture.  We cook them on a silicone grill mat, but a mesh pan will work, as well.... or skewers.

Barbecued Shrimp Ingredients:

 Instructions:

Day 2: Lamb Chops with Rosemary, Sweet and Sour Marinade

Total time: 30 minutes
    The Sweet and Sour comes from the marmalade and the vinegar... It's closer to the original Chinese sauce than what one finds on American 'Chinese' buffets. 

Lamb Chops with Rosemary, Sweet and Sour Marinade Ingredients:

 Instructions:

Day 3: Turkey and Green Bean Pasta Salad

Total time: 25 minutes
      I used Heirloom Tomatoes in the salad, the yellow and red Ananas.

Turkey and Green Bean Pasta Salad Ingredients:

 Instructions:

Day 4: Pork Chops Diablo, Grilled, summer version

Total time: 30 minutes
  Pork chops with a kick, marinated and cooked on the barbecue grill.  If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce. 

Pork Chops Diablo, Grilled Ingredients:

 Instructions

Day 5:  Grilled Chicken Breasts with Lemon and  Fresh Herbs

Total time: 30 minutes
    You can use any combination of herbs you have: more of some and less of others, just try for 4 tbs total.  Cook the chicken a little slower, over indirect heat, to keep them moist and not burn the herbs... too much...
You could use skin-on chicken breasts or thighs and stuff the marinade under the skin.  Cooking time would be longer if they were also bone-in.

Grilled Chicken Breasts with Lemon and Fresh Herbs Ingredients:

 Instructions:

Day 6: Stuffed Zucchini (Courgette) with Beef and Vermicelli

Total time: 45 minutes
     I used 2 small, 7" ( 17cm) zucchini for this, one green and one yellow.   If all the 'stuffing' doesn't fit, just keep it warm and serve it on the side.  I use vermicelli; I also will be using it in soups during the winter.  Orzo would also work, or broken spaghetti, but add a few minutes cooking time.

Zucchini Boats Ingredients:

Stuffed Zucchini (Courgette) with Beef and Vermicelli  Instructions:

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