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Menu Plan for Summer I: Week 10, Thursday
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Daily Recipes:
Grilled Chicken Breasts with Lemon and Fresh Herbs
Warm Cabbage Pasta Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We're into lemon this week.... and fresh herbs. This should finish the cabbage. You could use skin-on chicken breasts or thighs and stuff the marinade under the skin. Cooking time would be longer if they were also bone-in.
Grilled Chicken Breasts with Lemon and Fresh Herbs
Total time: 30 minutes
You can use any combination of herbs you have: more of some and less of others, just try for 4 tbs total. Cook the chicken a little slower, over indirect heat, to keep them moist and not burn the herbs... too much...
You could use skin-on chicken breasts or thighs and stuff the marinade under the skin. Cooking time would be longer if they were also bone-in.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 2 tbs olive oil
- 4 tbs lemon juice, fresh if possible
- 1 clove garlic, minced
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped parsley
- 1 tbs fresh snipped basil
- 1 tbs fresh snipped tarragon
Instructions:
- In small bowl whisk together oil and lemon juice.
- Mince garlic, snip herbs and whisk into lemon and oil.
- Put chicken in shallow glass baking dish and spoon marinade over. Let marinate 15 - 30 minutes.
- Cook on barbecue grill over indirect heat 15 - 20 minutes or on baking sheet in oven (400F) for 25 - 30 minutes or until done.
- Baste with herbs and lemon after turning, then cover for 5 minutes.
- When done (knife poked in and juices run clear) remove from heat and serve.
Warm Cabbage Pasta Salad
Total time: 25 minutes
The cabbage and onions are softened first, then browned and finished with mustard and vinegar for an easy, healthy pasta salad.
Ingredients:
- 1 cup (3.3oz, 95gr) bite-size pasta, farfalle, penne
- 1 onion
- 3 cups shredded cabbage
- 1/4 cup (2oz, 60ml) chicken stock
- 2 tsp olive oil
- 2 tsp butter
- 1 tbs Dijon mustard
- 2 tbs white Balsamic vinegar
Instructions:
- Cook pasta according to package directions.
- Peel and thinly slice onion.
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Put onions and cabbage into a nonstick skillet, add stock, cover and bring to a boil.
- Simmer 5 minutes.
- Uncover and cook off stock.
- Add butter, oil and stir-fry over medium heat until starting to brown.
- Reduce heat to low and let cook slowly, lightly caramelizing, for another 15 minutes.
- Just before adding the pasta stir in the mustard and vinegar.
- Drain pasta and toss with cabbage and onions.
- Serve.
Cooking Schedule: 30 minutes |
Cook cabbage, onion |
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