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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 Preparation and cooking time: 25 minutes2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
1 tbs Dijon-style mustard
2 tbs Balsamic vinegar
2 tbs 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 10 - 15 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.
leftover brown rice pilaf
15oz (450gr) red kidney beans
3oz (90gr) cherry tomatoes about 1/2 cup before slicing
2 tbs snipped fresh basil
Creamy Herb Dressing
1/2 cup (4oz, 125ml) Greek or plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
2 tbs salad olive oil
Drain and rinse the beans. Add to leftover Rice Pilaf and mix well. Slice the tomatoes and add. Snip the basil and add.
Make the dressing: Snip chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. ( This will keep a week.... And makes a great dip for raw veggies.)
Add half of the Herb Dressing to the salad and taste. Add more until your happy. Serve.
Cooking schedule: 20 minutes |
Snip herbs |
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