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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
If you are having an end of summer picnic - make everything ahead and serve at room temperature.
Grilled Chicken Breasts, Pimiento Sauce Preparation and cooking time: 30 minutes2 chicken breasts, boneless, skinless
Marinade
1 tsp Worcestershire sauce
2 tbs red wine vinegar
2 tbs ketchup
2 tbs olive oil
1/3 tsp garlic powder
1/2 tsp oregano
Pimiento Sauce:
2oz (60gr) pimientos
3 tbs ketchup
1 tbs Balsamic vinegar
2 tsp Worcestershire sauce
Tabasco or hot pepper sauce optional
Chicken: In small bowl whisk together Worcestershire, vinegar, ketchup, oil, garlic and oregano for marinade. Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours.
Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak).
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done.
Pimiento Sauce: Put all ingredients for the sauce in a blender and purée. Add Tabasco if you like it hot.
To finish: When chicken is done, remove and slice into 1/2" (1.25cm) slices. Arrange on small platter, drizzle with Pimiento Sauce and serve.
Ratatouille on Couscous Preparation and cooking time: 15 minutes
There are almost as many ways to serve leftover ratatouille as there are to make it in the first place!
1 1/2 - 2 cups left over ratatouille
1/2 cup couscous
3/4 cup (6oz, 180ml) chicken broth
2 tsp good olive oil
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it. Add oil to couscous, fluff gently with a fork to combine.
Gently heat ratatouille in a saucepan or microwave.
To serve: Spread the couscous on a platter, spoon the ratatouille on top and serve
Cucumber Salad Time: 1 minute
leftover cucumber salad
Cooking schedule: 30 minutes |
Start to cook chicken |
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