Main Course Menu Plan: Week 13  Spring II

Day 1: Grilled Shrimp (Prawns) with Pimiento Sauce On Herbed Orzo

Total time: 30 minutes
    Add a bit of time if you have to clean the shrimp.  The Orzo is made 'risotto-style' for added creaminess.  The shrimp could also be quickly sautéed. The Pimiento Sauce is enough for 2 dishes.

Grilled Shrimp (Prawns) with Pimiento Sauce On Herbed Orzo Ingredients:


Day 2: Lamb Chops with Dijon-Basil Butter 

Total time: 20 minutes
    A bit of mustard-basil butter finishes off the lamb, melting over the top as you serve.

Lamb Chops with Dijon-Basil Butter Ingredients:


Day 3: Simple Grilled Burgers

Total time: 30 minutes
   I used beef but these would be equally good with ground turkey or chicken.  If using poultry I would use white wine.  The crumbs, wine, etc. add a bit of moistness and a whole lot of flavor!

Simple Grilled Burgers Ingredients:


Day 4: Chicken Breast with Lemon and Honey 

Total time: 30 minutes
    Chicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out.  We prefer to slice them thinly, at an angle, to serve, rather than leaving the breast whole, but that, of course is optional!

Chicken Breast with Lemon and Honey Ingredients:


Day 5:  Salad with Creamy Dressing, Tuna, Walnuts and Cheese

Total time: 15 minutes
  This is a light, heart-healthy summer salad, with walnuts, greens, and a tangy dressing made with Greek Yogurt, reminiscent of 'Ranch', but lower in calories and all natural.

Salad with Creamy Dressing, Tuna, Walnuts and Cheese Ingredients:


 Note: This will keep a week... And makes a great dip for raw veggies.

Day 6: Deviled Pork Chops, Grilled

Total time: 30 minutes
  Pork chops with a kick, marinated and cooked on the barbecue grill.  If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce. 

Deviled Pork Chops, Grilled Ingredients:


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