Thyme for                         Cooking

Marinated Chicken Breasts,
Grilled, II
Potato and Carrot Packets
Cooking time: 35 minutes for menu
Cooking schedule: see below for "menu" instructions

Marinated Chicken Breasts, Grilled, II                          Time: 30 minutes

2 chicken breasts, boneless, skinless
2 tsp soy sauce
2 tbs red wine vinegar
3 tbs ketchup
2 tbs olive oil
1/4 tsp garlic powder
1/2 tsp oregano

In small bowl whisk together soy sauce, ketchup, vinegar, oil, garlic and oregano.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 15 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with any leftover marinade.  OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.  Remove chicken, slice at an angle in 1/4" (.6cm) slices and serve.

Potato Vegetable Packets                                     Time: 35 minutes
This is the 'catch - all' for vegetables. Anything works.  Use whatever bits are left in the fridge.

2 medium potatoes
2 carrots
1 stalk celery
1 small onion
a few cherry tomatoes
1/3 chicken stock
Whatever fresh herbs you have lurking or dried herbs that tickle your fancy

Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.  Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever, and divide evenly between the 2 plates keeping in center of foil.  Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere.  Divide chicken stock between the 2 plates.  Sprinkle with herbs.  Bring long ends of foil to middle and fold down.  Fold in ends so you have 2 nice packets with the veg and broth.  Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes.  Or put in 400F oven for 40 minutes.  Check to make certain everything is done.  Remove vegetables from packets and serve.  This is one of my favorite low-cal, I ate too much over the week-end or when-ever, meals.
                                                                                                     top of page

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Light/turn on barbecue grill
Make marinade and pour over chicken
Cut up all vegetables
Make packets, add herbs and stocks
Start to cook packets
Wee break - cards?

Start to cook chicken
Another break
Turn chicken
Move packets around
Remove chicken and packets
Put vegetables on plate
Slice chicken
Serve and eat!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking

Menu for the week of June 15, 2007


Subscribe

TfC Weekly Menu Planning Service
Only $7.50 per month!

Each Thursday get 7 days of dinner menus with all of the recipes, complete instructions for preparing the meals and a shopping list, coded by day and categorized by food, delivered to your Inbox.

Take the stress out of dinner and start enjoying easy, healthy, gourmet meals tonight!


Daily Recipes for the Week
Monday's Recipes
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Weekly Menu