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Menu Plan for Spring I: Week 3, Monday

Chicken Breasts with Spanish Rice
Peas with Leeks

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

     You could use leftover Cornish Game Hen - but we always eat it the next day for lunch.

Chicken Breasts with Spanish Rice

Total time: 40 minutes
    I use a quick cooking brown rice in this dish; it cooks in 20 minutes. You can use whatever rice you choose (except instant) just adjust the liquid and cooking time accordingly. The tomato juices cook right into the rice, adding color and flavor!

Chicken Breasts with Spanish Rice Ingredients:

 Ingredients:

Peas with Leeks

Total time: 15 minutes
    I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.

Peas with Leeks Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
deep
skillet with lid, small saucepan with lid, small
bowl

Heat oil in skillet
Add chicken breasts, brown
Trim, slice leek, divide
Chop pepper
Mince garlic
Turn chicken breasts
Open, drain tomatoes, reserve liquid in bowl
Chop tomatoes, reserve liquid in bowl

Remove chicken from skillet
Add chili powder, leek, pepper, garlic, sauté
Measure tomato juice, add liquid to = 1 cup
Add Worcestershire, rice, liquid to pan, stir well
Top with chicken, cover and cook
Sauté leek for peas
Add peas, water, cover, remove from heat
Stir rice
     10 - 15 minute break
Back?
Heat peas, stir rice
Top peas with butter
When chicken and rice are done, serve