Menu Plan- Rapid Recipes

Oh the joy of knowing what we’re going to eat everyday! Menu planning is so loaded with a lot of $$, less stress in the evening and home cooked food..what’s not to love? I like to make “menu plan themes,” makes it more interesting..for me! This week’s theme is ‘Rapid Recipes.’ I call the hours between 4 pm until bedtime the ‘witching hour.’ Everything seems to happen at once in record speed and getting dinner on the table as fast as possible helps to keep things from going haywire! The menu this week all take 30 minutes or less from prep to table! Enjoy!

*Recipes found in Everyday with Rachael Ray

Monday:Turkey frittata with mango chutney *

Tuesday: Salmon with mashed potatoes

Wednesday: Roast chicken with brown rice &; mango chutney

Thursday: Asparagus and portobello mushroom salad with crusty baguette *

Friday:Couscous with leftover chicken from Wednesday

Turkey Frittata


  • 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


  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.

Asparagus & Portobello Salad


  • 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


  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.

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