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Menu Plan for Winter I: Week 12, Monday
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Baked Chicken and Rice
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Dinner doesn't get much easier than this. 'Cook Once; Eat Twice'! With leftover chicken, rice, carrots and gravy, all from Saturday, it's just a matter of 'heat and eat'. I used a bit of Greek yogurt as well, giving it a sort of 'Stroganoff' flavor.
Baked Chicken and Rice
Total time: 25 minutes
This is a simple casserole made from leftovers. If someone ate the rest of the chicken but you still have the rice and carrots, just substitute 2 boneless chicken breasts, cooked.
Ingredients:
- leftover rice and carrots
- leftover chicken
- leftover gravy / sauce
- 2 tsp Dijon-style mustard
- 1/2 tsp dried marjoram
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
Instructions:
- Slice the chicken.
- Put the rice and carrots in a baking dish.
- Lay the chicken on top.
- Mix the leftover gravy with the yogurt, mustard, herbs and pour over the top.
- Cover and bake until hot, 350F (175C), about 20 minutes if everything came from the fridge.
Cooking schedule: 25 minutes |
Put rice, carrots in a baking dish |
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