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 grillied chicken
Chicken Breast with Lemon and Honey

pasta with tomatoes
Pasta with Cherry Tomatoes and Herbs

Glazed Carrots and Onions

Menu Plan for the week of May 17, 2013: Day 4 Recipes

Chicken Breast with Lemon and Honey
Pasta with Cherry Tomatoes and Herbs
Glazed Carrots and Onions

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

      Grilled chicken, pasta, veg.... simple.

Chicken Breast with Lemon and Honey         Preparation and cooking time: 30 minutes
    Chicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out.  We prefer to slice them thinly, at an angle, to serve, rather than leaving the breast whole, but that, of course is optional.

2 chicken breasts, boneless, skinless
4 tbs lemon juice  
2 tbs honey
2 tbs olive oil
1 tbs soy sauce
1/2 tsp garlic powder

In small bowl mix lemon juice, oil, honey, soy sauce and garlic powder.  Place chicken breasts in a dish with sides and pour marinade over.  Let marinate 15 minutes or up to 4 hours in the refrigerator.  Remove from marinade and cook on barbecue grill for 7 - 10 minutes per side, or until done,  basting with marinade until 5 minutes before removing (to make sure marinade is cooked). 
Could also be sautéed in a nonstick skillet for same amount of time. Serve.

Pasta with Cherry Tomatoes and Herbs        Preparation and cooking time: 25 minutes
    Cherry tomatoes and lots of fresh herbs make this a bright pasta side dish for summer. The heat from the pasta will melt the cheese slightly.

1 cup uncooked pasta - fusilli, penne, something bite-size
1 tbs olive oil
4oz (120gr) cherry tomatoes
1 tbs fresh, snipped chives
1 tbs fresh, snipped parsley
2 tbs fresh, snipped basil
1/3 cup shredded cheese

Cook pasta according to package instructions.  Drain. 
Snip herbs. Cut cherry tomatoes in half.  When pasta is done, immediately put into a large bowl, add olive oil, tomatoes, cheese and herbs.  Toss well to combine and serve.

Glazed Carrots and Onions                                  Preparation and cooking time: 30 minutes
  A bit of sugar emphasized the natural sweetness of the carrots.  If you have a rippled knife it makes these quite pretty.  

2 - 3 medium carrots
1 medium onion
1/3 cup chicken stock
2 tsp fresh or dried parsley
1 tbs butter
1 tbs sugar

Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.  Roughly chop onion.  Put carrots and onions in a small sauté pan.  Add stock, cover and cook, 15 - 20 minutes or until vegetables are done.  Remove cover, turn heat to medium-high and cook off all but 2 tbs of liquid.  Add butter and sugar, stirring to dissolve sugar.  Sauté until reduced to a glaze, stirring often. Stir in parsley and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, dish for marinating, small skillet
with lid, pot and colander for pasta, pasta bowl,
barbecue grill or large skillet

Put pasta water on high heat
Mix marinade, spoon over chicken
Light/turn on barbecue grill if using
Cut carrots
Chop onion
Cook carrots, onions

Start to cook chicken
Start to cook pasta
Snip herbs
Cut cherry tomatoes
Shred cheese if needed
Turn chicken
      Pause while stuff cooks
Drain pasta, put into bowl, finish
Uncover carrots
Remove chicken, let rest
Finish carrots
Slice chicken if you like and serve

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