Menu Plan for Fall I: Week 2, Monday


Weekly Menu

Shopping List

Daily Recipes:


Grilled Chicken Breasts / Sage, Lemon, Rosemary
Tomato Scented Basmati Rice with Zucchini (Courgette)

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

     We're into the fall herbs now; the summer herbs are loosing their flavor.  The zucchini is sautéed separately and combined with the rice when done.  A simple meal, loaded with late summer flavors.

Chicken Breasts with Sage, Rosemary and Lemon

Total time: 30 minutes
   Sage and rosemary work well together and, along with the lemon, make these simple chicken breasts a tender, succulent, flavorful dinner.

Chicken Breasts with Sage, Rosemary and Lemon Ingredients: 


Tomato Scented Basmati Rice with Zucchini (Courgette) 

Total time: 30 minutes
    I don't normally put zucchini in my Spanish Rice, Cooking it separately and adding it later seemed to bring out the best flavors of both the rice and the vegetables.  Check the rice towards the end of the cooking time; you may need to add 1 - 2 tbs of water, depending on the tomato.  Finish with hot sauce if you like.

Tomato Scented Basmati Rice with Zucchini Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, small saucepan with
lid, medium skillet, barbecue grill or large skillet

Turn on/light barbecue grill if using
Snip herbs
Make marinade, pour over chicken
Grate tomato
Chop onion, mince garlic
Measure tomato, add stock
Put tomato, stock, rice in saucepan, cook

Sauté onions, chili powder
Slice zucchini
Start to cook chicken
Add zucchini to skillet, sauté
Check the rice to see if water is needed
Turn the chicken
Mind the zucchini
Check the rice again
Remove chicken, let rest
Add rice to zucchini
Slice chicken

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