Turkey Cutlets Balsamic
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Turkey Cutlets Balsamic Time: 25 minutes
2 - 4 turkey cutlets, depending on size
1 tbs Dijon mustard
3 tbs Balsamic vinegar
1/3 cup olive oil
Mix mustard and vinegar. Slowly whisk in olive oil until you have a thick marinade. Pour over turkey and let marinate for at least 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done. OR sauté in nonstick skillet for 4 - 6 minutes a side or until done. Remove and serve.
Note: Chicken breasts will take about twice as long to cook.
Warm Cabbage Pasta Salad Time: 30 minutes
1 cup bite-size pasta, farfalle, penne
1 large or 2 medium onions
2 cups shredded cabbage
1/4 cup chicken stock
1 tbs brown sugar
1 tbs olive oil
1 tbs butter
1 tbs Dijon mustard
2 tbs white Balsamic vinegar or sherry vinegar
Cook pasta according to package directions.
Peel and thinly slice onions. Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Put onions and cabbage into a nonstick skillet, add stock, cover and bring to a boil. Simmer 5 minutes. Uncover and cook off stock. Add butter, oil sugar and stir-fry over medium heat until starting to brown. Reduce heat to low and let slowly start to caramelize, cooking another 15 minutes. Just before adding the pasta stir in the mustard and vinegar. Drain pasta and toss with cabbage and onions. Serve.
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Cooking Schedule: 30 minutes |
If using chicken breasts start to cook now |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
