Menu Plan- Rapid Recipes

Ingredients

• 4 eggs
• 1/2 c. milk
• 2 T. olive oil
• 1 lb. ground tukey
• 1/2 onion, grated
• 1/2 c. mango chutney
• 2 bay leaves
• 2 t. curry powder

Instructions

1. Preheat oven to 400 degrees. In a large bowl, beat together eggs, milk season with salt and pepper.
2. Heat 2 T. olive oil. Add turkey, curry powder and half the onion, season with salt and pepper. Lower heat and cook another 5 minutes. Stir in chutney and bay leaves.
3. Add egg mixture to the skillet, lower heat to medium and cook until eggs begin to set, about 3 minutes.Discard bay leaves.
4. Transfer skillet to oven and bake for another 10 minutes, until eggs are set.

Ingredients

• 6 T. olive oil
• 1 garlic clove, chopped
• 1 bunch asparagus cut into bite-size pieces
• 4 large portobello mushrooms
• 2 scallions, sliced
• 1/2 lemon, zested and juiced
• 5 oz. spinach
• 1/2 head frisee torn
• 2 c. aged gouda

Instructions

1. In a small bowl. whisk together 3 T. olive oil and garlic.
2. Place asparagus in single layer on baking sheet. Drizzle with 1 T. olive oil and salt, pepper. Bake under broiler for about 3 minutes. Transfer to salad bowl.
3. Place mushrooms on same baking sheet, brush with garlic and olive oil dressing. Season with salt, pepper. Broil for 7 minutes, turn over, sprinkle with scallions and broil for another 4 minutes. Mushrooms should be cooked through and browned.
4. In a bowl whisk together lemon juice, lemon zest and remaining 2 T olive oil. Chop mushrooms and add to asparagus, along with scallion greens, spinach and frisee. Drizzle with lemon dressing, season with salt,pepper and top with gouda.