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

Main Course Menu Plan: Week 12  Spring II

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Day 1: Grilled Salmon with Warm Tomato Leek Salsa

Total time: 20 minutes
    Salmon is the perfect fish for grilling and smoking: a light brushing of olive oil and a few herbs are all it needs.

Grilled Salmon with Warm Tomato Leek Salsa Ingredients:

 Instructions:

Day 2: Barbecued Sirloin Steak

Total time: 30 minutes
   Get any steak suitable for your budget and for grilling.  If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!

Barbecued Sirloin Steak Ingredients:

 Instructions:

Day 3: Chicken Caesar Salad

Total time: 25 minutes
     Grilled chicken and a yogurt dressing keep the calories down on this salad; the Parmesan and the anchovies keep the classic 'Caesar' flavor high.   

Chicken Caesar Salad Ingredients:

 Instructions:

Day 4: Grilled Pork Chops with Ginger Barbecue Sauce

Total time: 30 minutes
   At first glance it seems like a lot of ginger in this recipe - both on the chops and in the sauce.  But it works well, adding an underlying flavor that is not too 'ginger-y' or particularly hot; just a tiny kick....  When you are marinating meat it helps to poke it with a fork, to let the marinade penetrate.

Grilled Pork Chops with Ginger Barbecue Sauce Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce. 

Day 5:  Salad with Sausage, Potatoes and Chevre

Total time: 35 minutes
   The warm potatoes and sausages melt the creamy goat cheese, coating the lettuce with a flavorful dressing.  Use any flavor sausage you like; I used pork with olives.

Salad with Sausage, Potatoes and Chevre Ingredients:

 Instructions:

Day 6: Chicken Breasts with Ginger Barbecue Sauce

Total time: 30 minutes
     When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced.  Thinly sliced, at an angle, it seems to be more succulent.  Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)

Chicken Breasts with Ginger Barbecue Sauce Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.  

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