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Menu Plan for the week of August 16, 2013:  Tuesday's Recipes

Grilled Chicken Breasts / Lemon, Fresh Herbs
Pasta with Avocado and Greek Olives
Tomato Cucumber Salad

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

       Half the avocado in the pasta - the other half tomorrow.  To store avocado: remove pit and lay, cut side down on a plate, refrigerate.  I used 2 different heirloom tomatoes for the salad.

Grilled Chicken Breasts with Lemon and  Fresh Herbs

Total time: 30 minutes
    You can use any combination of herbs you have: more of some and less of others, just try for 4 tbs total.  Cook the chicken a little slower, over indirect heat, to keep them moist and not burn the herbs... too much...
You could use skin-on chicken breasts or thighs and stuff the marinade under the skin.  Cooking time would be longer if they were also bone-in.

Grilled Chicken Breasts with Lemon and Fresh Herbs Ingredients:


Pasta with Avocado and Greek Olives

Total time: 25 minutes
      Olives, avocado and a bit of Greek yogurt make a quick, simple salad side dish.

Pasta with Avocado and Greek Olives Ingredients:


Tomato Cucumber Salad

Total time: 10 minutes
   Pretty and flavorful salad, with the best of the season!

Tomato Cucumber Salad Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2X), whisk, pot and colander for
pasta, dish for marinating, barbecue grill, plate

Put water on high heat for pasta
Snip herbs
Make marinade for chicken, spoon over, set aside
Peel, slice cucumber
Slice tomatoes
Make Vinaigrette
Pit, slice olives

Start to cook pasta
Start to cook chicken
    Pause while everything cooks
Arrange tomatoes, cucumbers, basil on platter
Drizzle Vinaigrette, set aside
Turn chicken
Cube avocado
Drain pasta
Combine yogurt, pasta
Add avocado, olives
Remove chicken, slice
Serve all

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