Menu Plan for Fall II: Week 2, Monday


Weekly Menu

Shopping List

Daily Recipes:


Grilled Chicken Breasts with Sage, Rosemary, Lemon
Pasta with Sage and Parmesan
Courgette (Zucchini) and Tomato Gratin
Cabbage Salad

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

    Sage and rosemary: the fall herbs.  They are stronger than the summer herbs, use as much or as little as you like.     

Chicken Breasts with Sage, Rosemary and Lemon

Total time: 30 minutes
   Sage and rosemary work well together and, along with the lemon, make these simple chicken breasts a tender, succulent, flavorful dinner.

Chicken Breasts with Sage, Rosemary and Lemon Ingredients: 


Pasta with Sage, Olive Oil and Parmesan

Total time: 25 minutes
    I love the fried sage leaves, and if you like sage at all, 20 leaves are not too many!

Pasta with Sage, Olive Oil and Parmesan Ingredients:


Zucchini (Courgette) and Tomato Gratincourgette tomato

Total time: 15 minutes




Creamy Cabbage SaladCreamy Cabbage Salad

Total time: 1 minute 




Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, dish for marinating, pot and
colander for pasta, dish for reheating gratin,
barbecue grill

Put water on high heat for pasta
Turn on/light barbecue grill
Snip or chop herbs
Mix oil, lemon, ketchup, herbs
Spoon over chicken set aside
Remove gratin from fridge, decide how to heat
Remove cabbage salad, stir
     Wait for the water to boil

Reheat gratin (start in cold oven if using)
Start to cook pasta
Start to cook chicken
Grate Parmesan
Mince garlic
Turn chicken
      Wait for stuff to cook
Drain pasta
Sauté sage, garlic
Add pasta, stir
Remove, put in bowl, stir in Parmesan
Remove chicken, slice if you like
Remove zucchini tomato gratin
Serve the lot

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