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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


chicken balsamic
Chicken Breasts Balsamic

potatoes with mushrooms
Sautéed Potatoes with
Mushrooms

lentils with chickpeas
Lentils with Chickpeas

 

Menu Plan for the week of Feb. 1, 2013: Day 4 Recipes

Chicken Breasts Balsamic
Sautéed Potatoes, Onions and Mushrooms
Lentils with Chickpeas, leftover

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      Leftover Lentils make this an easy midweek dinner.

Chicken Breasts Balsamic                                  Preparation and cooking time:   25 minutes
    The little bit of brown sugar tempers the vinegar nicely.  If you don't have Balsamic you can use sherry or red wine vinegar - but increase the sugar to 2 tsp.  I cut the chicken breasts in half for a nicer serving portion.

2 chicken breasts, boneless, skinless
1/2 cup chicken stock
1/4 cup Balsamic vinegar
1/2 onion
1 clove garlic
1 tbs olive oil
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs chicken stock or water.

Finely chop onion and mince garlic.  Heat oil in medium nonstick skillet over medium-high heat.  Add chicken breasts and brown on both sides, about 10 minutes.  Add onion, garlic and sauté 5 minutes longer.  Add stock, vinegar and sugar, cover, reduce heat and simmer 10 minutes.  Thicken sauce with cornstarch mixture (you may not need all of it) and serve.

Sautéed Potatoes, Onions and Mushrooms      Preparation and cooking time:  25 minutes
     Chopped onion and mushrooms add flavor to simple fried potatoes.

2 medium potatoes
2oz (60gr) mushrooms
1/2 onion
2 cloves garlic
1 tbs olive oil

Trim and slice mushrooms.  Chop onion and mince garlic.  Sauté onion and mushrooms in oil in a nonstick skillet over medium heat until starting to brown.  Add garlic and sauté a minute longer.
Slice the potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly. 
Remove onions, mushrooms, garlic from pan and add potatoes - with a drop more oil if needed.  Sauté potatoes until light brown, stirring and flipping as needed.  Return onions, mushrooms, garlic to pan.  Continue to sauté until everything is nicely browned and potatoes are cooked through.   Salt & pepper if desired, and serve.

Lentils with Chickpeas                                                           Time:  10 minutes

leftover lentils with chickpeas

Gently reheat and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, 1 lid, small saucepan with lid

Peel onion, garlic
Chop all onion, mince all garlic
Sauté onion for potatoes
Brown chicken breasts
Clean, trim chop mushrooms, add to onion
Cut potatoes
Turn chicken breasts
Add garlic to onion / mushroom

Remove onion /mushroom
Sauté potatoes
Add onion, garlic to chicken
Add vinegar, stock, sugar to chicken, cover, simmer
Mind the potatoes
Dissolve cornstarch in stock, set aside
Reheat lentils
Return onion, mushrooms to potatoes
     Pause while everything cooks
When it's all done...
Thicken sauce for chicken
Serve