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Menu Plan for the week of July 5, 2013:  Thursday's Recipes

Chicken Breasts with Orange/Mustard Glaze 
Tomato Scented Basmati Rice with Zucchini (Courgette)

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

     An easy meal to end the week.

Chicken Breasts with Orange/Mustard Glaze 

Total time: 30 minutes
     There is no oil in this marinade but the sugar in the marmalade can burn a bit so these have to be watched. Done right, there is a lovely caramel taste...

Chicken Breasts with Orange/Mustard Glaze Ingredients:


Tomato Scented Basmati Rice with Zucchini (Courgette) 

Total time: 30 minutes
    I don't normally put zucchini in my Spanish Rice, but cooking it separately and adding it later seemed to bring out the best flavors of both the rice and the vegetables.  Check the rice towards the end of the cooking time; you may need to add 1 - 2 tbs of water, depending on the tomato.  Finish with hot sauce if you like.

Tomato Scented Basmati Rice with Zucchini Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, 2 small saucepans, grater,
one lid
, barbecue grill or skillet, dish for marinating
Light/turn on barbecue grill
Make marinade, spoon over chicken, set aside
Grate tomato
Measure tomato, stock for rice
Put rice, tomato, stock in saucepan, cover, cook
Chop onion

Mince garlic
Sauté chili powder, onion, garlic
Slice zucchini
Start to cook chicken
Add zucchini to skillet, sauté
Turn chicken
Mind the rice
Stir the zucchini
Add rice to skillet, stir
Remove chicken, slice if you like
Serve all

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