Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List

 

Menu Plan for the week of August 2, 2013:  Sunday's Recipes

Grilled Chicken Thighs
Pesto Potato Salad
Three Bean Salad

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

      The Three Bean Salad will be for 2 meals. The pesto is from Friday or use commercial.

Grilled Chicken Thighs

Total time: 40 minutes 
   We marinated the thighs while the grill heated, then made a basting sauce with the marinade.  Leave the skin on for cooking, remove or not before eating.

Grilled Chicken Thighs Ingredients:

 Instructions:

Pesto Potato Salad

Total time: 25 minutes  
   Pesto is not just for pasta!  A spoonful in this or that adds a depth of summery basil flavor.  Or use a lot, for this creamy potato salad.  As usual, we try to keep the calories and fat down by using yogurt rather than mayonnaise.

Pesto Potato Salad Ingredients:

 Instructions:

Homemade Pesto                     Time: 10 minutes

 Ingredients:

 Instructions:

Three Bean Salad

Total time: 30 minutes
   Strangely, this is a salad that I didn't like as a child.  It was something I needed to put my own twist on, choose the beans and make the vinaigrette.  Use any beans you like; these are my preferences for a pretty and flavorful salad.

Three Bean Salad Ingredients:

 Instructions:

Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), whisk, 2 medium bowls, small
saucepan, medium saucepan, strainer, dish for
marinating, barbecue grill

Make marinade, spoon over chicken
Turn on / light barbecue grill
Heat water for blanching beans
Cut potatoes, cook
Top and tail beans, cut
Chop red pepper, put in bowl
Blanch beans
Drain, rinse kidney beans, add to bowl
Snip chives, add to bowl

Plunge beans in cold water
When cool, spread beans to dry
Cook chicken, reserve marinade
Make basting sauce, simmer
Remove potatoes, drain
Make vinaigrette for beans
Add beans to bowl
Add vinaigrette, stir to coat, set aside
Remove basting sauce from heat, baste chicken
Combine pesto, yogurt, stir into potatoes
Baste chicken
Mind the chicken, basting whenever
Ready?
Remove chicken
Serve