Main Course Menu Plan: Week 4  Spring II

Day 1: Pan-Seared Tuna Mustard Cream 

Total time: 15 minutes
     This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center.  If you get regular tuna you will need to cook it until it is closer to medium. If you use hot mustard (like I do) this sauce will have a bit of a kick... You can, of course, use less...

Pan-Seared Tuna Mustard Cream Ingredients:


Day 2: Veal Paprika

Total time: 30 minutes
      The tender veal scallops cook quickly and are finished with a sauce  of mushrooms, paprika and yogurt.  Chicken breasts, pounded thin, or turkey scallops can substitute for the veal.  Both would need a bit more cooking.

Veal Paprika Ingredients:


Day 3: Lemon Spinach and Chicken Salad

Total time: 25 minutes
    The brown sugar and paprika make an interesting, light crust on the chicken.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.



Day 4: Italian Beef and Beans

Total time: 40 minutes
     A simple, one pan dish:  the pasta cooks right in the skillet, thickening the sauce and absorbing the flavors.

Italian Beef and Pasta Ingredients:


Day 5:  Stir-Fried Chicken with Snow Peas (Mangetout)

Total time: 25 minutes
   A lighter, fresher stir-fry, with snow peas, cherry tomatoes and water chestnuts.  Add the tomatoes, left whole, at the last minute.  They'll cook very quickly.

Stir-Fried Chicken with Snow Peas (Mangetout) Ingredients:


Day 6: Pork Chops Creole

Total time: 40 minutes
    Use boneless chops for this if you can get them.  The lively sauce keeps them tender even though they are only simmered 20 minutes or so..

Pork Chops Creole Ingredients:


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