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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
The pilaf uses red lentils which cook in the same time as the rice and quinoa. If you prefer other lentils, cook them separately and stir together before serving.
Chicken with Mustard and Mushrooms Preparation and cooking time: 25 minutes2 chicken breasts, boneless, skinless
4oz (120gr) mushrooms
2 tbs whole grain mustard
1 tbs Worcestershire sauce
1/2 cup (4oz, 120ml) chicken stock
1 tsp cornstarch (corn flour, maizena) dissolved in 2 tbs water
2 tsp olive oil
Clean and thickly slice mushrooms. Heat oil in medium nonstick skillet. Add chicken breasts and brown on both sides, about 10 minutes total. Remove and keep warm. Add mushrooms to pan and sauté 5 minutes. Add mustard, stock, Worcestershire to mushrooms and stir to scrape up any browned bits. Return chicken to pan, turn heat to low, cover and simmer 5 - 10 minutes, until chicken is cooked through. Add cornstarch mixture and stir until sauce has thickened slightly. Serve, spooning mushrooms on top.
Quinoa, Basmati Rice and Red Lentil Pilaf Preparation and cooking time: 25 minutes 1/2 cup Basmati rice
1/4 cup quinoa
1/2 cup red (coral) lentils
2 1/4 cups (18oz, 540ml) chicken stock
1/2 onion
2 tsp olive oil
Roughly chop onion and sauté in oil in a medium saucepan. When tender, add all remaining ingredients, cover and simmer until done and all stock is absorbed. Check when almost done and add more stock if needed.
Cooking schedule: 25 minutes |
Dissolve cornstarch in water, set aside |
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