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Menu Plan for Winter I: Week 12, Monday

Baked Chicken and Rice

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

     Dinner doesn't get much easier than this.  'Cook Once; Eat Twice'!  With leftover chicken, rice, carrots and gravy, all from Saturday, it's just a matter of 'heat and eat'.  I used a bit of Greek yogurt as well, giving it a sort of 'Stroganoff' flavor.

Baked Chicken and Rice 

Total time: 25 minutes
     This is a simple casserole made from leftovers.  If someone ate the rest of the chicken but you still have the rice and carrots, just substitute 2 boneless chicken breasts, cooked.

 Ingredients:

• leftover rice and carrots
• leftover chicken
• leftover gravy / sauce
• 2 tsp Dijon-style mustard
• 1/2 tsp dried marjoram
• 1/4 cup (2oz, 60gr) Greek or plain yogurt 

 Instructions:

• Slice the chicken.
• Put the rice and carrots in a baking dish.
• Lay the chicken on top.
• Mix the leftover gravy with the yogurt, mustard, herbs and pour over the top.
• Cover and bake until hot, 350F (175C), about 20 minutes if everything came from the fridge.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, baking dish, cover or foil, bowl Turn oven on 350F (175C) Slice the chicken

Put rice, carrots in a baking dish Lay chicken on top Mix gravy, yogurt, mustard, marjoram Pour gravy over all, cover with foil or lid Bake until hot Remove and serve

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

  Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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