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


chicken stroganoff
Chicken  Stroganoff

cauliflower
Cauliflower Dijon

 

Menu Plan for the week of Nov. 8, 2013: Day 5 Recipes

Chicken Stroganoff
Roast Acorn Squash

Cooking time:  40 minutes for menu           Cooking schedule: see below for instructions

     One of my favorite chicken (and pasta) dishes.... Much better than the Cream of Mushroom soup version of my college days. 

Chicken Stroganoff with Pasta                      Preparation and cooking time: 30 minutes
   
 Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff.  You may never go back to the traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream.  Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream. 

2 chicken breasts, boneless, skinless
1 medium onion
4oz (120gr) mushrooms
2 tbs olive oil
1 tbs paprika
1/4 cup flour
1 cup chicken broth
1 tbs Dijon-style mustard
1 tsp thyme
2 tsp cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
1 1/4 cups pasta, bite-size     I like farfalle or egg noodles for this

Cook pasta according to package directions.
Peel and vertically slice the onion into thick wedges.  Brush any dirt off the mushroom and slice - trimming off the tough stem ends.  Cut the chicken into bite-size pieces.  Put flour and paprika into a medium food bag - large enough to easily hold the chicken.  Mix the flour and paprika, then add the chicken.  Shake to coat well.
Heat 1 tbs oil in large nonstick skillet and sauté onions for 5 minutes.  Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer.  Remove to a plate. 
Heat remaining 1 tbs oil in same skillet.  Add chicken and sauté until golden, 3 - 4 minutes.  Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 - 7 minutes. 
Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick.  Remove from heat, add yogurt, mix thoroughly.  Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

Cauliflower Dijon                                                       Preparation and cooking time: 30 minutes
    A light coating of bread crumbs, herbs and mustard flavors this cauliflower.  For a sharper flavor use hot mustard.

1/2 head cauliflower- enough for 2 persons
1 tbs olive oil
1 clove garlic
1 tsp dried basil
1 tbs whole grain mustard or Dijon-style mustard
1 tbs bread crumbs

Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.  Remove and drain water from pan.  In same pan heat oil.  Mince garlic.  Add garlic and basil, sauté lightly.  Add mustard and heat through.  Add breadcrumbs and stir well.  Add cauliflower and stir well to distribute crumb mixture. Serve.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta, food
bag, plate, medium saucepan, lid, steamer basket

Put water on high heat for pasta
Slice onion, sauté
Clean, slice mushrooms
Cut cauliflower, steam
Mince garlic
Add mushrooms to onion, sauté
Cut chicken
Mix paprika, flour in food bag
Add chicken, shake to coat

Remove mushrooms, onions to plate
Sauté chicken
Start to cook pasta
Return mushrooms, onions to chicken
Add stock, thyme, mustard, stir, cover, simmer
Remove cauliflower, cover
Sauté garlic, basil
Add mustard, then crumbs
Add cauliflower, reheat
Dissolve cornstarch in water, stir into chicken
Remove chicken from heat, stir in yogurt
Drain pasta, put into bowl
Spoon stroganoff over pasta
Serve all