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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The Mustard Sauce adds flavor to the Chicken Breasts - and we like sauces, even in summer. The potato salad is for 2 meals.
Grilled Chicken Breasts with Mustard Sauce Preparation and cooking time: 35 minutes2 boneless, skinless chicken breasts
1 cup (8oz, 240ml) chicken stock
1/4 cup (2oz, 60ml) sherry or white wine
2 tbs Dijon-style mustard, divided
1 tsp mustard seed
4 tbs (2oz, 60gr) Greek or plain yogurt
1 tbs olive oil
Combine stock, sherry in a small saucepan and bring to a boil over medium-high heat. Continue to boil until reduced to about 1/3 cup. Whisk in 1 tbs Dijon-style mustard, and mustard seeds, reduce heat and simmer 2 minutes. Remove from heat and allow to cool slightly. Stir in Greek yogurt.
Mix 1 tbs Dijon mustard with 1 tbs olive oil and spread on chicken breasts. Cook on barbecue grill for 10 - 15 minutes or until done. Remove from heat, slice and serve with sauce.
Or can be baked for 20 - 25 minutes 400F or sauté for 15 - 20 minutes - in all cases until done. See techniques if you have questions.
4 medium potatoes, 20oz (600gr) total
1 large onion
3/4 cup (6oz, 180ml) chicken stock
2 tbs olive oil
1 tbs white wine tarragon vinegar
2 tbs Dijon-style mustard
1 tbs lemon juice
Potatoes: Put a large saucepan half full of water on medium heat and bring to boiling. Cut 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. Add to water, cover partially and cook until done, about 15 minutes.
Sauce: Finely chop onion, Heat oil in a medium saucepan Add onions and sauté until transparent. Add stock, vinegar and mustard and bring to boil over medium-high heat. Boil for 5 minutes, stirring frequently. Remove from heat and stir in lemon juice.
When potatoes are done, drain, put into a serving bowl and immediately pour sauce over, turning to coat slices evenly. Set aside to cool.
To serve: Salad should be served just slightly warm or at room temperature. Refrigerate leftovers.
lettuce, enough for two small salads
1/3 cup creamy herb dressing
1/4 cup shredded cheese - any flavor
1/4 cup walnuts halves
Prepare lettuce and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Add cheese and walnuts, give it another toss or two and serve.
Creamy Herb Dressing
1/4 cup plain yogurt
1 1/2 tsp Dijon-style mustard
1 1/2 tsp lemon juice
2 tsp fresh snipped chives Substitute 2 tsp dried
1 tsp fresh snipped tarragon Substitute 2 tsp dried
4 tsp salad olive oil
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Cooking Schedule:
40 minutes for menu |
Snip herbs |
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