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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Leftover vegetables and an easy chicken dish to end the week.
Chicken Breasts with Spanish Rice Preparation and cooking time: 40 minutes2 chicken breasts, boneless, skinless
1 onion
1/2 green bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup quick-cooking brown rice substitute basmati
15oz (450gr) whole tomatoes,
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil
Chop onion and pepper. Mince garlic. Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done, about 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.
Rutabagas with Carrots Preparation and cooking time: 10 minutes
leftover Rutabagas with Carrots
Remove from fridge. Heat and eat - either on the cook top or in the micro.
Cooking schedule: 40 minutes |
Chop tomatoes, drain, reserve |
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