Thyme for                         Cooking

Home

Subscribe

FAQ's

Contact Me

'Menus'

Current Menu

Menu Archives

'Recipes'

First Courses / Starters

Vegetables

Salads (main & side)

One Dish Meals

Potatoes, Pasta, etc.

Fish, Fowl, Meat,...

Bread, Dessert, Misc.

'Kitchen Knowledge'

Food Facts and Tips

Stocking the Pantry

Techniques

Tools We Use

Thyme for Cooking, the Blog

Barbecued Chicken Breasts Ratatouille  on Couscous Cucumber Salad

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

Barbecued Chicken Breasts                                           Time: 30 minutes

2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
1 tbs red wine vinegar
2 tbs olive oil
1/3 tsp garlic powder
1/2 tsp chili powder
1/2 cup Barbecue Sauce from Sunday or below - or use your favorite bottled

In small bowl whisk together Worcestershire, vinegar, oil, garlic and chili powder.  Put chicken breasts in a glass baking dish and pour marinade over.  Let marinate for 10 - 15 minutes.  Cook on barbecue grill for 7 - 9 minutes a side or until done (test - take a peak), basting with barbecue sauce.  OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done.  Serve with remaining barbecue sauce on the side.

Barbecue sauce 

1/2 cup ketchup
1/2 - 3/4 cup tomato sauce (1 small can - you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder

Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed.  Sauce will keep for a week in the refrigerator.

Ratatouille on Couscous                                              Time: 15 minutes

1 1/2 - 2 cups left over ratatouille, from Sunday

Gently heat ratatouille in a saucepan.  Serve over couscous

Simple Couscous                                                         Time: 15 minutes

1/2 cup couscous
3/4 cup chicken broth
2 tbs snipped chives
2 tsp olive oil - the good stuff

Heat chicken broth to a boil.  Put couscous in a medium bowl.  When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it.   Snip chives.  Add chives and oil to couscous, fluff gently with a fork to combine and serve.

Cucumber Salad                                                            Time: 5 minutes

leftover cucumber salad

Remove from fridge and serve
                                                                                                     top of page

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Turn/light barbecue grill Make marinade for chicken and pour over Start to gently heat ratatouille Stand around for a bit Take the cucumber salad out of the fridge Start to cook chicken Heat stock for couscous Baste chicken

Mind the ratatouille Take another wee break Snip chives Turn chicken, baste again Make couscous Remove chicken, let rest Finish couscous Slice chicken Spoon ratatouille over couscous and serve How easy was that? 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. 

 

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

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

Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Weekly Menu