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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Chicken and potatoes from the grill with leftover Cabbage Salad, easy dinner to start the week.
Grilled Chicken Breasts with Honey Mustard Glaze Time: 30 minutes2 chicken breasts, boneless, skinless
1/4 cup (2oz, 60ml) lemon juice preferably fresh
1/4 cup (2oz, 60ml) olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
2 tbs honey
2 tbs Dijon-style mustard
In small bowl mix lemon juice, oil, herbs and garlic powder. Place chicken breasts in a dish with sides and pour marinade over. Let marinate 10 - 15 minutes or up to 4 hours in the refrigerator. Remove from marinade, reserving marinade.
Pour reserved marinade into a small bowl. Add honey, mustard and whisk to combine. Cook chicken on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade sauce. Could also be sautéed in a nonstick skillet for same amount of time. Discard any leftover sauce. Serve.
2 potatoes
1 sweet or red onion
1 tbs Balsamic vinegar
1 tbs Dijon mustard
2 tbs olive oil
Slice potatoes - the long way, first in half, then in half again, then in thirds or fourths the short way. (potatoes for roasting). Cut onion into quarters. In medium bowl mix vinegar, mustard and oil. Add vegetables and toss to coat. Put them into a grill pan and cook on barbecue (grill) for 20 - 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
Or you can roast them in the oven. Arrange potatoes and onions on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. Remove and serve.
Cabbage Salad
Remove from fridge and serve.
Cooking schedule: 30 minutes |
Put potatoes, onion in grill pan, cook |
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