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 lemon sage
Grilled Chicken Breasts with Sage and Lemon

pasta mushroom courgette
Pasta with Zucchini and Mushrooms

 

Menu Plan for the week of Sept. 13, 2013: Day 4 Recipes

Grilled Chicken Breasts with Sage and Lemon
Pasta with Zucchini and Mushrooms

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

       One last zucchini recipe before we close the book on that venerable vegetable for another season.

Chicken Breasts with Sage, Rosemary, Lemon   Preparation, cooking time: 30 minutes
   Sage and rosemary work well together and, along with the lemon, make these simple chicken breasts a tender, succulent, flavorful dinner.    

2 chicken breasts, boneless, skinless
3 tbs lemon juice
2 tbs olive oil
1 tbs ketchup
1 tbs fresh sage, chopped   substitute 1 tsp dried
1 tbs fresh rosemary, chopped   substitute 1 tsp dried

Chop herbs.  In a small bowl mix lemon juice, oil, ketchup and herbs.  Place chicken breasts in a dish with sides and pour marinade over.  Let marinate 10 - 20 minutes or up to 4 hours in the refrigerator.  Remove from marinade and cook on barbecue grill for 7 - 10 minutes per side, or until done,  basting with marinade.  Could also be sautéed in a nonstick skillet for same amount of time. Serve.

Pasta with Mushrooms and Zucchini               Preparation and cooking time:  30 minutes
     Everyone looks for new, interesting ways to use the summer abundance of zucchini.  Combine it with pasta for an easy side dish, perfect with late summer grilling.  

1 zucchini (courgette), about 7" long (17cm)
2 cloves garlic
1 onion
1 tomato  I used a yellow one
4oz (120gr) mushrooms
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1/2 tsp chili powder
1 cup pasta, penne, rigatoni

Cook pasta according to package directions.  When done drain.
Slice onion, mince garlic.  Trim and slice mushrooms.  Roughly chop tomato.  Cut zucchini in half the long way, then into 1/4" (6cm) slices. 
Heat oil in large nonstick skillet over medium-high heat.  Add chili powder, onion and sauté 5 minutes.  Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer.  Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 - 8 minutes.  Stir in Worcestershire, soy sauce, pasta, combining well.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives, scissors, small bowl, whisk, dish for marinating, pot
and colander for pasta, large skillet, barbecue grill
or skillet

Put water on high heat for pasta
Turn on/light barbecue grill if using
Snip herbs
Make marinade, spoon over chicken
Slice zucchini
Slice onion, mince garlic
Trim, slice mushrooms

Chop tomato
Start to cook chicken
Start to cook pasta
Sauté chili powder, onion
Add garlic, mushrooms, zucchini, sauté
Turn chicken
Add tomato, oregano, reduce heat, cook
     Pause while stuff cooks
Drain pasta
Remove chicken, let rest
Stir Worcestershire, soy sauce, pasta into vegetables
Slice chicken
Serve