Menu Plan for Spring I: Week 1, Day 4


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Oven Fried Chicken with Potatoes
Brussels Sprouts with Mustard Sauce

Cooking time: 50 minutes for menu, 10 hands-on         Cooking schedule: see below for instructions

     I love fried chicken but hate doing anything with hot oil.  This has the taste and crunchy skin without the mess. It requires a bit longer cooking time but very little hands-on time.

Oven Fried Chicken with Potatoes

Total time: 50 minutes
     This recipe assumes bone-in chicken which has a longer cooking time than boneless.  This works well with any cut-up chicken parts. I get the thigh and leg in one piece and cut it, but could be left together.

Oven Fried Chicken with Potatoes Ingredients:


Brussels Sprouts with Mustard Sauce

Total time: 25 minutes 
     This is a simple dish.  The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.

Brussels sprouts with Mustard Ingredients:


Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
plastic food bag, baking sheet, small saucepan, lid
Turn oven on, 425F (220C)
Prepare chicken, wash, dry
Oil baking sheet
Mix flour, spices in food bag
Add chicken, close, toss to coat well
Put chicken on baking sheet, skin down, bake
     15 minute break

Cut potato
Remove chicken, add potato, bake
    10 minute break
Trim sprouts, cook
Turn chicken, potatoes
   10 minute break
Remove sprouts if / when done, keep warm
Add milk, mustard, cornstarch, thyme to pan, heat
When sauce is thick, pour over sprouts
Remove chicken and potatoes

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