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Menu Plan for the week of July 12, 2013: Day 6 Recipes

 Barbecued Turkey Cutlets
Pasta with Basil, Chard and Red Onion

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     You can substitute chicken breasts if turkey cutlets are hard to find.  Or get a turkey tenderloin and slice thinly.

Barbecued Turkey Cutlets                                   Preparation and cooking 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 drying out. 

2 - 4 turkey cutlets, depending on size, 12oz total weight (350gr)
2 tbs ketchup
2 tbs cider vinegar
1 tbs Dijon-style mustard
1 tsp dried oregano
1/2 tsp garlic powder
1 tbs olive oil

Mix all ingredients except turkey.  Spoon over turkey and let marinate for 10 minutes.  Remove from marinade and cook on barbecue grill for 3 - 5 minutes per side or until done. 
OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.  Remove and serve.

Pasta with Basil, Chard and Red Onion         Preparation and cooking time:  30 minutes
     This is a colorful pasta salad with green chard, red onion and purple basil.  

6oz (180gr) chard
2 cloves garlic
1 red onion
handful purple basil
1 tbs white Balsamic vinegar
2 tsp oil
1 cup bite-size pasta
Yogurt Dressing:
1/3 cup (3oz, 90gr) Greek or plain yogurt
2 tsp Dijon mustard
1 tbs white Balsamic vinegar
2 tbs good olive oil

Cook pasta according to package directions.  When done drain.
Slice onion, mince garlic.  Trim and slice chard. Tear large basil leaves in half.
Heat oil in large nonstick skillet over medium heat.  Add onion, garlic, chard stems and sauté 7 minutes, or until onion is tender.  Add chard leaves and sauté just until starting to wilt, 3 - 5 minutes longer.  Remove from heat
Creamy Yogurt Dressing: Put yogurt, mustard, vinegar into a bowl and whisk together.  Add the olive oil, 1 tbs at a time, and whisk.
Put pasta in large salad bowl. Add onion/chard, Yogurt Dressing, and toss to combine. Add basil, toss briefly and serve

Note:  To slice the chard, stack the leaves neatly with the stem together.  Fold the leaves in half the long way.  Slice the stems, keeping them separate, then the leaves.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 small bowls, whisk, large skillet, pot and colander for pasta, barbecue grill or skillet, dish for marinating, salad bowl Put water on high heat for pasta Light/turn on barbecue grill Make marinade, spoon over turkey, set aside Slice onion, mince garlic Slice chard

Cook pasta Make yogurt dressing Sauté onion, garlic, chard stems Start to cook turkey Tend to the basil, tearing large leaves Add chard leaves to skillet, sauté Drain pasta, put into bowl Turn turkey Add vegetables, dressing to pasta, toss to combine Ad basil to pasta, combine Remove turkey, Serve

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By Katie Zeller

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