Links to this week's
Menu Plan and Recipes

   Shopping List

Menu Plan for the week of June 7, 2013:  Sunday's Recipes

Grilled Chicken Breasts with Mustard Sauce
German Summer Salad
Lettuce Salad with Creamy Dressing

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

       The Mustard Sauce adds flavor to the Chicken Breasts - and we like sauces, even in summer. The potato salad is for 2 meals. 

Grilled Chicken Breasts with Mustard Sauce 

Total time: 35 minutes
   Grilled chicken breasts finished with a warm mustard sauce; a little bit of heat for summer cooking.

Grilled Chicken Breasts with Mustard Sauce Ingredients:


German Summer Potato Salad

Total time: 35 minutes 
  This recipe is based on one from the Time Life "Foods of the World" series that I have had for years.  The first time I had a similar salad was in Germany,  I had expected the typical Midwestern version of Hot German Potato Salad and was wonderfully surprised by this light salad, perfect for summer, and much lower in calories than other potato salads.  This recipe serves 4 and in our menu is meant for 2 meals. 

German Summer Potato Salad Ingredients:


Lettuce Salad with Creamy Dressing, Walnuts and Cheese

Total time: 10 minutes
    This is another small side salad: to round out the meal.  You can add bits of anything you have on hand; we're using some walnut halves and a bit of cheese.  The yogurt dressing is similar to 'Ranch'.... but without all the unpronounceable ingredients...

Lettuce Salad with Creamy Dressing, Walnuts and Cheese Ingredients:


Creamy Herb Dressing



Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, whisk, salad bowl, tongs,
small saucepan, large saucepan, lid, bowl, dish for
marinating, medium skillet, barbecue grill or skillet

Turn on/light barbecue grill
Put water on high heat for potatoes
Cut potatoes, add to water
When water is boiling, reduce heat, partially cover
Combine stock, sherry, reduce
Mix mustard, oil, spread on chicken, set aside
Chop onion
Sauté onion
Prepare lettuce

Snip herbs
Add stock, vinegar, mustard to onions, simmer
Add mustards to stock, simmer
Start to cook chicken
Remove potatoes, drain, put in bowl
Add lemon to dressing, stir, pour over potatoes, stir
Remove sauce from heat, add yogurt, stir
Turn chicken
Shred cheese if needed
Make vinaigrette
Stir potatoes
Remove chicken, let rest
Make salad
Slice chicken, spoon a bit of sauce over
Serve all   refrigerate half the potatoes for Tues.

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: