Main Course Menu Plan: Week 5  Winter II

Day 1: Shrimp with Feta and Greek Olives

Total time: 25 minutes
   Shrimp with a Greek flavor: with tomatoes, dry or salt-cured black olives and finished with Feta cheese.  The feta I get is sheep's milk (brebis - traditional) and comes in 7oz (200gr) blocks.  Add it at the end so it stays in chunks, rather then melting into the sauce.

Shrimp with Feta and Greek Olives Ingredients:


Day 2: Braised Beef Provençal

Total time: 5 hours 45 minutes   broken into 3 stages:
   Night before: 10 minutes;  Afternoon of: 25 minutes; Baking time: 5 hours plus 10 minutes to finish
    This is one of those long-cooking dishes that I love doing during the winter. It has a bit of bacon and sautéed carrots added, to give it its own unique flavors.  The leftovers will be tossed with pasta for another dinner.

Braised Beef Provençal Ingredients:

provencal beef pot  Instructions:

Note:  If your baking dish is not appropriate for the cook top put the red wine sauce into a small saucepan before thickening.

Day 3: Potato, Ham and Broccoli Gratin

Total time: 1 hour 10 minutes
    A bit of cutting and slicing, add flour and cover with milk and cheese.  What could be easier?  An hour later a dinner, piping hot and creamy, pops out of the oven, ready to serve.

Potato, Ham and Broccoli Gratin Ingredients:


Note:  You could bake it in a slower oven for longer: 350F (175C) for 90 minutes, if that suits your schedule.

Day 4: Provençal Beef and Mushroom Pasta

Total time: 25 minutes
     Sautéed mushrooms and onions round-out the leftover beef and carrots.  Serve over pasta for an easy one-dish dinner.

Provençal Beef and Mushroom Pasta Ingredients: 


Day 5:  Chicken Breasts with Red-Eye Gravy  

Total time: 30 minutes
     It's the coffee that gives the name to this dish.  I use instant as I always have some on hand for caffeine emergencies.  Leftover from morning coffee works just fine - as long as it hasn't been on the burner all day ;-) I usually cut chicken breasts in half before cooking.

Chicken Breasts with Red-Eye Gravy Ingredients:


Day 6: Turkey with Horseradish Sauce  

Total time: 30 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  The combination of mustard and horseradish gives this dish an interesting 'warmth', but not heat like pepper sauce would.

Turkey with Horseradish Sauce Ingredients:


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