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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
This was the first marinade I ever made - and it's still a favorite. The pasta should finish the spinach, chevre. We usually slice the chicken breasts before serving.
Marinated Chicken Breasts, Grilled Preparation and cooking time: 30 minutes2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
1/3 tsp garlic powder
1/2 tsp oregano
In small bowl whisk together Worcestershire, vinegar, oil, garlic and oregano. Pour over chicken and let marinate for 15 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with any leftover marinade before turning.
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade. Slice if you like and serve.
1 medium onion
1 clove garlic
4oz (125gr) mushrooms
1 tbs olive oil
6oz (180gr) fresh spinach
2/3 box chevre (goat cheese) (3oz, 90gr) Chavrie in the U.S., Chevraux in Europe
1 1/2 tsp soy sauce
2 tbs Greek yogurt
1 cup small, bite size pasta or egg noodles
Cook pasta according to package instructions. Drain.
While pasta cooks: Wash spinach (if necessary) and roughly chop. Clean mushrooms. Chop onions and mushrooms. Mince garlic.
Heat oil in medium nonstick skillet over medium heat. Add onions, garlic, mushrooms and sauté for 10 minutes, until lightly browned. Add goat cheese and stir until it melts. Add spinach and stir-fry until spinach is just wilted, 1 - 2 minutes. Remove from heat and stir in soy sauce and yogurt. Toss with pasta and serve immediately.
Cooking schedule: 30 minutes |
Chop onion, mince garlic |
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