Menu Plan for Fall I: Week 1, Monday


Weekly Menu

Shopping List

Daily Recipes:


Barbecued Chicken Breasts
Pasta with Wild Mushroom Sauce
Roasted Butternut Squash

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

     It's time to start clearing the pantry of summer cooking supplies.  If you have bottled barbecue sauce on hand use it for these chicken breasts.  If not there's a 'quick' one to make.  We'll be starting to add winter pantry items now, also, like the tomato paste that comes in a tube - for the Tbs needed in the mushroom sauce.

Barbecued Chicken Breasts

Total time: 30 minutes
   A quick, savory marinade and a spicy barbecue sauce to finish makes these chicken breasts perfect for a quick summer dinner. Save a bit of barbecue sauce to pour over just before serving.

Barbecued Chicken Breasts Ingredients:


Pasta with Wild Mushroom Sauce

Total time: 25 minutes
     A simple sauce, but using fresh, autumnal wild mushrooms elevates this to something for the most discriminating gourmet.  It's also good with regular button or cremini mushrooms.

Pasta with Wild Mushroom Sauce Ingredients:


Roasted Butternut Squash with White Balsamic Vinegar

Total time: 30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

Roasted Butternut Squash with White Balsamic Vinegar Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, medium bowl, small saucepan, medium
skillet, pasta pot, colander, dish for marinating, barbecue grill or large skillet, baking sheet
Turn on oven, 400F (200C)
Turn on/light barbecue grill if using
Put water on high heat for pasta
Peel, clean squash if not done earlier
Mix vinegar, oil, herbs
Cut 10oz (300gr) of squash into chunks
Add squash to oil mix, toss
Spread squash on baking sheet, roast
Mix marinade, pour over chicken
Finely chop onions

Sauté paprika
Add onions, sauté
Finely chop garlic
Clean mushrooms, finely chop
Make barbecue sauce
Start to cook pasta
Add mushroom, garlic to onions
Start to cook chicken, baste
Stir / turn the squash
     Tidy up the kitchen
Add stock, tomato paste to mushrooms
Baste, turn the chicken, baste again
Drain the pasta, add to sauce
Remove squash
Remove chicken, slice or not, finish with sauce

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: