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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Leftover Tomato Zucchini Gratin, leftover Barbecue Sauce, easy rice.... Grill the chicken and that's it!
Chicken Breasts with Ginger Barbecue Sauce Preparation, cooking time: 30 minutes2 chicken breasts, boneless, skinless
2 tbs olive oil
1 tbs sherry vinegar
1 tbs
Worcestershire sauce
1 tbs lemon juice
Ginger Barbecue Sauce
In a small bowl whisk together Worcestershire, vinegar, lemon juice and oil. Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 10 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with Barbecue Sauce.
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce. Serve with sauce on the side.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Basmati Rice with Herbs Preparation and cooking time: 20 minutes1/2 Basmati rice
1 tsp butter
1 cup (8oz, 240ml) chicken stock
1 tbs fresh snipped chives substitute 1 tsp dried
1 tbs fresh snipped parsley substitute 1 tsp dried
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock and herbs. Cook rice for 15 - 20 minutes. When done fluff with a fork and serve.
Courgette (Zucchini) and Tomato Gratin Time: 5 - 20 minutesleftover gratin
Reheat in the microwave for 2 - 3 minutes or oven, (350Fm 170C) for 15 - 20 minutes. Serve.
Cooking schedule: 30 minutes |
Add stock, rice, cover, simmer |
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