Menu Plan for Fall I: Week 2, Wednesday


Weekly Menu

Shopping List

Daily Recipes:


Turkey Aioli
Baked Teriyaki Potato Chips
Braised Carrots and Onion

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

          Our last dinner from the barbecue grill until next spring! I'm still cleaning out the pantry - using the last of the teriyaki marinade.  If you don't have any you can mix soy sauce, brown sugar and olive oil, 1 tbs each.  

Grilled Turkey Aioli

Total time: 30 minutes
   The mayonnaise makes a very thick marinade for the turkey cutlets, coating them and browning nicely.  If you can't get turkey cutlets, buy a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts. 

Grilled Turkey Aioli  Ingredients:


Baked Teriyaki Potato Chips

Total time: 35 minutes
   The Teriyaki Marinade caramelizes on the bottom of the chips, making a chewy crust around the edges.

Baked Teriyaki Potato Chips Ingredients:


Braised Carrots and Onions

Total time: 30 minutes
    Sautéed onions and chicken stock bring out the natural sweetness of carrots as well as making this common vegetable a bit more interesting.

Braised Carrots and Onions  Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl, medium bowl, small saucepan,
lid, baking sheet, barbecue grill or large skillet
Turn oven on, 400F (200C)
Slice potatoes
Toss potatoes with teriyaki, bake
Mix marinade for turkey, spoon over turkey

Slice onion, sauté
Turn on barbecue grill
Peel, cut carrots
Add carrots, stock to onions, cover, simmer
      Pause while stuff cooks
Cook turkey
Turn turkey
Remove turkey, potatoes
Serve all

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