Menu Plan for Summer I: Week 1, Tuesday


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Daily Recipes:


Salad with Turkey, Beans and Feta

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

     We get turkey cutlets which are thinly sliced (about 1/4", .6ccm) and have them a lot in the summer.  I know they are not available in all markets.  If you can't find them, get a turkey tenderloin and either have the butcher slice it or do it yourself, freezing part of it for later uses.... Or use chicken breasts.
Finish the red pepper from Friday.

Salad with Turkey, Beans and Feta

Total time: 20 minutes  
  I can get small cans of beans so I like to combine different types and colors.  If you only have access to the 15oz (450gr) cans or jars use all 1 type/color... which ever you prefer.  The turkey cooks quickly, either on the BBQ or in a nonstick skillet.

Salad with Turkey, Beans and Feta Ingredients:


Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, salad spinner, colander or
strainer, barbecue grill or skillet, marinating dish,

Light/turn on grill if using
Mix marinade, spoon over turkey
Make vinaigrette
Snip oregano if needed
Slice pepper

Cut tomatoes, olives in half
Open, drain beans
Wash, spin dry lettuce, tear, put in salad bowl
Cook turkey
Add some vinaigrette to lettuce, toss
Turn turkey
Add beans, peppers, vinaigrette to lettuce, toss
Remove turkey, slice
Add turkey, tomatoes, olives, gently toss
Sprinkle with feta

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