Main Course Menu Plan: Week 1  Spring II

Day 1: Salmon with Mustard Sauce 

Total time: 25 minutes
    The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce.  We prefer salmon filets.  They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.

Salmon, Mustard Cream Ingredients:


Day 2: Beef Braised in Beer with Caramelized Onions 

Total time: 90 minutes
     I cooked the beef for 90 minutes and it was meltingly tender.  I used sirloin, but you can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes. The beer does an excellent job of tenderizing. This is a traditional dish from Flanders.

Beef Braised in Beer with Caramelized Onions Ingredients:


Day 3: Chicken Enchiladas with Avocado

Total time: 40 minutes
   Using both green chilies and pimiento adds plenty of 'chili' flavor but without the heat.  Add some fiery peppers if you like, the yogurt and avocado are there to temper it.

enchilada prep Ingredients:

Chicken Enchilada Instructions:

Day 4: Ham Hash with Poached Eggs  

Total time: 30 minutes
    A classic, and so easy to do - using all fresh ingredients or leftovers from a Boiled Dinner. 

Ham Hash with Poached Eggs  Ingredients:   


Day 5:  Braised Savory Pork Chops

Total time: 30 minutes
     There are a lot of intense flavors in the sauce for these chops; best served with simple side dishes.  The sauce is reduced at the end, to thicken slightly.

Braised Savory Pork Chops Ingredients:


Day 6: Baked Sesame Chicken Strips

Total time: 30 minutes
    These have a lovely, crispy, crunch with a surprise Teriyaki flavor.  I cut each breast into 2 or 3 long strips. They bake faster and have more 'crust'.   If you prefer, you can just use breadcrumbs without the sesame seeds; and spray them with cooking spray, if you have it, rather than drizzling with oil.

Baked Sesame Chicken Strips Ingredients:


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