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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Leftover Lentils make this an easy midweek dinner.
Chicken Breasts Balsamic Preparation and cooking time: 25 minutes2 chicken breasts, boneless, skinless
1/2 cup chicken stock
1/4 cup Balsamic vinegar
1/2 onion
1 clove garlic
1 tbs olive oil
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs chicken stock or water.
Finely chop onion and mince garlic. Heat oil in medium nonstick skillet over medium-high heat. Add chicken breasts and brown on both sides, about 10 minutes. Add onion, garlic and sauté 5 minutes longer. Add stock, vinegar and sugar, cover, reduce heat and simmer 10 minutes. Thicken sauce with cornstarch mixture (you may not need all of it) and serve.
Sautéed Potatoes, Onions and Mushrooms Preparation and cooking time: 25 minutes2 medium potatoes
2oz (60gr) mushrooms
1/2 onion
2 cloves garlic
1 tbs olive oil
Trim and slice mushrooms. Chop onion and mince garlic. Sauté onion and mushrooms in oil in a nonstick skillet over medium heat until starting to brown. Add garlic and sauté a minute longer.
Slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
Remove onions, mushrooms, garlic from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown, stirring and flipping as needed. Return onions, mushrooms, garlic to pan. Continue to sauté until everything is nicely browned and potatoes are cooked through. Salt & pepper if desired, and serve.
Lentils with Chickpeas Time: 10 minutes
leftover lentils with chickpeas
Gently reheat and serve.
Cooking schedule: 30 minutes |
Remove onion /mushroom |
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