Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


honey mustard chicken
Grilled Honey Mustard Chicken

potatoes and onions
Grilled Potatoes and Onions

cabbage salad
Cabbage Salad

 

Menu Plan for the week of August 9, 2013: Day 4 Recipes

Grilled Honey Mustard Chicken
Grilled Potatoes and Onion
Cabbage Salad

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

    Chicken and potatoes from the grill with leftover Cabbage Salad, easy dinner to start the week.

Grilled Chicken Breasts with Honey Mustard Glaze                Time:  30 minutes
    The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix.  Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it.  And stop basting a few minutes before the chicken is done, to finish cooking the sauce.

2 chicken breasts, boneless, skinless
1/4 cup (2oz, 60ml) lemon juice   preferably fresh
1/4 cup (2oz, 60ml) olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
2 tbs honey
2 tbs Dijon-style mustard

In small bowl mix lemon juice, oil, herbs and garlic powder.  Place chicken breasts in a dish with sides and pour marinade over.  Let marinate 10 - 15 minutes or up to 4 hours in the refrigerator.  Remove from marinade, reserving marinade. 
Pour reserved marinade into a small bowl.  Add honey, mustard and whisk to combine.  Cook chicken on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade sauce.  Could also be sautéed in a nonstick skillet for same amount of time.  Discard any leftover sauce.  Serve.

Grilled Potatoes and Onions                       Preparation and cooking time:  35 minutes
   Sweet or red onions add a wonderful flavor to simple grilled potatoes.  With the mustard and vinegar this is almost a hot salad... and perfect with simple grilled meats or fish.

2 potatoes
1 sweet or red onion
1 tbs Balsamic vinegar
1 tbs Dijon mustard
2 tbs olive oil

Slice potatoes - the long way, first in half, then in half again, then in thirds or fourths the short way. (potatoes for roasting).  Cut onion into quarters.  In medium bowl mix vinegar, mustard and oil.  Add vegetables and toss to coat.  Put them into a grill pan and cook on barbecue (grill) for 20 - 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. 
Or
you can roast them in the oven.  Arrange potatoes and onions on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.   Remove and serve.

Cabbage Salad

Remove from fridge and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating,
medium bowl,
grill pan, barbecue grill

Turn on / light barbecue grill
Make marinade, spoon over chicken
Cut potatoes, onion
Mix vinegar, mustard, oil
Add potatoes, onion, stir to coat

Put potatoes, onion in grill pan, cook
    Go do something for 10 minutes....
Mind the potatoes
Start to cook chicken
Make basting sauce, baste chicken
Get Cabbage Salad from fridge, stir
Turn chicken, baste
Stir potatoes, onions
Give chicken final baste, turn, discard sauce
When everything is done, remove and serve