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Menu Plan and Recipes

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chicken yogurt
 Chicken with Tomato
Yogurt Sauce

orzo
Orzo with Browned Butter

brussels sprouts
Balsamic Soy Brussels
Sprouts

 

Menu Plan for the week of Jan. 18, 2013:  Monday's Recipes

Chicken with Tomato Yogurt Sauce
Orzo with Browned Butter
Balsamic Soy Brussels Sprouts

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

      The trick to browning butter is to watch it.... It goes from brown to burnt quickly.

Chicken with Tomato/Yogurt Sauce             Preparation and cooking time:  25 minutes
    This is not a 'chicken in tomato sauce' but a 'chicken with chunky tomatoes'.  If you hate tossing the tomato juice you can put it in a plastic bag and freeze it for the next time you need a bit of sauce.  The trick with using yogurt and tomatoes is not to let it boil or it may separate - no problem with taste, just appearance.

2 chicken breasts, boneless, skinless
15oz (450gr) whole tomatoes
1/2 cup (4oz, 125gr) Greek or plain yogurt
1/2 tsp basil
1/2 tsp oregano
1/2 tbs oil

Drain tomatoes, discarding or saving sauce for another use.  Roughly chop tomatoes.  Heat oil in nonstick skillet.  Add chicken and brown lightly on both sides, about 4 minutes per side.  Cover chicken, reduce heat and cook another 5 - 7 minutes, until the chicken is cooked through.  Uncover, add tomatoes and herbs.   Simmer 5 minutes, uncovered.  Add yogurt, stir well and heat through.  Put chicken on small platter, spoon sauce over. 

Orzo with Browned Butter                                    Preparation and cooking time:  25 minutes
   The orzo is made like traditional pasta, cooked in a large volume of boiling water, drained and finished with a sauce - in this case, simple Browned Butter.

1/2 cup orzo
1 tsp olive oil
4 tsp butter
salt and pepper - if desired

Cook orzo in a large pot of boiling water, the same as any other pasta.  When done drain and toss with olive oil.  Return pan to medium heat.  Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt.  When brown add as much black pepper as you like, and salt if using.  The butter will foam.  Add the orzo and quickly stir with a spatula to coat and heat through.  Remove from pan and serve.

Balsamic Soy Brussels Sprouts                         Preparation and cooking time:   20 minutes
   Cut in half and fried in olive oil, then finished with soy sauce and vinegar.... Not your usual Brussels Sprout.

12 - 15 medium Brussels sprouts
2 tsp olive oil
1 tbs soy sauce
2 tbs Balsamic vinegar

Slice off stem end of sprouts and remove any wilted or damaged leaves.  Cut each sprout in half through the stem end.  
Heat oil in a medium nonstick skillet over medium-high heat. Add sprouts, cut side down, and sauté until lightly browned and crisp-tender, 7 - 10 minutes, checking occasionally so they don't get too dark.  Turn and sauté on the other side for a few minutes longer. Combine soy sauce and vinegar.  Add to skillet and turn the sprouts over to coat, letting simmer, cut side down for 2 - 3 minutes longer.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pasta pan and colander, medium skillet with lid,
medium nonstick skillet

Put water on high heat for pasta
Brown chicken
Trim, cut Brussels sprouts
Open, drain, chop tomatoes
Sauté Brussels sprouts
Turn chicken

Start to cook pasta
Cover chicken, reduce heat, cook
Turn Brussels sprouts
Uncover chicken, add tomatoes, herbs, simmer
Mix soy sauce, vinegar, add to sprouts
Turn sprouts again
Drain pasta when done
Return pasta pan to heat, brown butter
Stir yogurt into chicken, gently heat through
Add pepper to butter
Finish everything and serve