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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
One last zucchini recipe before we close the book on that venerable vegetable for another season.
Chicken Breasts with Sage, Rosemary, Lemon Preparation, cooking time: 30 minutes2 chicken breasts, boneless, skinless
3 tbs lemon juice
2 tbs olive oil
1 tbs ketchup
1 tbs fresh sage, chopped substitute 1 tsp dried
1 tbs fresh rosemary, chopped substitute 1 tsp dried
Chop herbs. In a small bowl mix lemon juice, oil, ketchup and herbs. Place chicken breasts in a dish with sides and pour marinade over. Let marinate 10 - 20 minutes or up to 4 hours in the refrigerator. Remove from marinade and cook on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade. Could also be sautéed in a nonstick skillet for same amount of time. Serve.
Pasta with Mushrooms and Zucchini Preparation and cooking time: 30 minutes1 zucchini (courgette), about 7" long (17cm)
2 cloves garlic
1 onion
1 tomato I used a yellow one
4oz (120gr) mushrooms
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1/2 tsp chili powder
1 cup pasta, penne, rigatoni
Cook pasta according to package directions. When done drain.
Slice onion, mince garlic. Trim and slice mushrooms. Roughly chop tomato. Cut zucchini in half the long way, then into 1/4" (6cm) slices.
Heat oil in large nonstick skillet over medium-high heat. Add chili powder, onion and sauté 5 minutes. Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer. Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 - 8 minutes. Stir in Worcestershire, soy sauce, pasta, combining well. Serve.
Cooking schedule: 30 minutes |
Chop tomato |
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