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

Main Course Menu Plan: Week 10  Fall II

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Day 1: Roasted Salmon with Red Pepper Sauce

Total time: 25 minutes
    The slightly spicy red pepper sauce is a nice contrast to the sweet salmon.  Save remaining Red Pepper Sauce for another use.

Roasted Salmon with Red Pepper Sauce Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss. 

Day 2: Cornish Game Hens with Herb Sauce

Total time: 1 hour 10 minutes
    Small, perfectly roasted hens make an elegant presentation for individual servings (with maybe a snack leftover).   Remember to put bowls for bones on the table - and wet towels for fingers.

Cornish Game Hens with Herb Sauce Ingredients:

Herb Sauce Instructions:

Day 3: Spaghetti with Ginger Meatballs

Total time: 35 minutes
    Fresh ginger and a bit of soy sauce add a subtle Asian flavor to these meatballs.

Ginger Meatballs on Spaghetti Ingredients:

 Instructions:

Day 4: Pork Chops with White Wine and Capers

Total time: 35 minutes
    Boneless pork chops, quickly browned then simmered in a white wine caper sauce.  

Pork Chops with White Wine and Capers Ingredients:

 Instructions:

Day 5:  Sweet and Sour Chicken

Total time: 30 minutes
     This is based on the Chinese Sweet and Pungent sauces, but with red wine and without the soy sauce.  A simple, skillet chicken.

Sweet and Sour Chicken Ingredients:

 Instructions:

Day 6: Stuffed Bell Peppers, Oriental Style

Total time: 45 minutes
   Stuffed Bell Peppers don't always have to have tomato sauce and cheese on them.  Choose whatever color pepper you like.  You could substitute Basmati or regular rice for the brown. Try to get 4-sided peppers, they are easier to stuff and lie flat.

Stuffed Bell Peppers, Oriental Style Ingredients: 

 Instructions:

Note: If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.

Note2: Use quick cooking rice - it will cook in the time it takes to sauté the meat. The rice I use takes about 15 minutes.

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