Menu Plan for Spring I: Week 6, Tuesday


Weekly Menu

Shopping List

Daily Recipes:


Chicken With Spinach, Red Pepper Salad
Parmesan Fries (Chips)

Cooking time: 35 minutes for menu      Cooking schedule: see below for instructions

     I don't often cook with orange juice but we always have it in the fridge for breakfast.  If you don't, use lemon juice and sugar. We'll be using the rest of the feta cheese next week.

Chicken With Spinach, Red Pepper Salad

Total time: 25 minutes
    The flavors of orange, sherry and paprika combine to give a taste of Spain to this easy salad.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.

Chicken With Spinach, Red Pepper Salad Ingredients:


Parmesan Fries (Chips)

Total time: 35 minutes 
     The Parmesan gets very brown and crunchy.  Finish with a light sprinkling of good sea salt.

Parmesan Fries (Chips) Instructions:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, baking sheet, plate, 2 medium
skillets, 1 lid, salad bowl
Turn oven on, 400F (200C)
Wash, cut potatoes
Mix oil, garlic, Parmesan
Add potatoes, toss well, lay on baking sheet, bake
Slice pepper, shallots
Tend to spinach, put in bowl
Mix flour, paprika, cumin
Cut chicken in half, roll in flour, set aside
Heat skillet

Add oil, chicken to pan, brown
Turn chicken
Add orange juice, white wine to chicken
Cover, reduce heat, simmer
Sauté peppers, shallots
     Wait for everything to finish
Add sherry to peppers, shallots, remove from heat
Remove chicken to platter, keep warm
Reduce cooking liquid
Add peppers, shallots to reduced cooking liquid
Pour over spinach, toss well to coat, wilt slightly
Put spinach next to chicken
Crumble feta, sprinkle on spinach
Remove potatoes and serve

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