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Menu Plan for the week of June 14, 2013: Wednesday's Recipes

Balsamic Glazed Turkey Cutlets
Brown Rice Pilaf Salad

Cooking time:  20 minutes for menu          Cooking schedule: see below for instructions

      If you are unable to find turkey cutlets, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife

Balsamic Glazed Turkey Cutlets

Total time: 25 minutes
    Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops.  They should be about 1/4 inch (.6cm) thick.  Because they are so thin they take well to marinades and cook quickly, without a chance of drying out.  They can be quite large; cut to a more manageable size.  If you are unable to find them, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife.

Balsamic Glazed Turkey Cutlets Ingredients:

 Instructions:

Rice Pilaf Salad

Total time: 15 minutes
   Part of what cooking in summer is all about is making things easy.  Cooking extra Rice Pilaf to use to make a salad is a perfect example.  All that's needed is more vegetables and a light vinaigrette to make a great summer salad!  Any leftover salad makes a lovely lunch.  This dressing is similar to Ranch, but with far fewer calories and all natural ingredients.

Rice Pilaf Salad Ingredients:

 Instructions:

Note: The Creamy Herb Dressing will keep a week.... And makes a great dip for raw veggies.

Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), medium bowl,
marinating dish, barbecue grill or large skillet

Make marinade for turkey, spoon over
Light/turn on barbecue grill if using
Cut tomatoes in half

Snip herbs
Open, drain, rinse beans
Make dressing
Grill turkey
Make salad
Turn turkey
Remove turkey
Serve