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Menu Plan for Summer I: Week 12, Day 5
Marinated Chicken Breasts, Grilled
Grilled or Roasted Sweet Potatoes
Warm Green Bean Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This is my oldest and most frequently used marinade; slight modifications for beef and pork. It's easy and made from the pantry. If you can find the flat, Italian Romano beans for this, try them.
Marinated Chicken Breasts, Grilled
Total time: 30 minutes
This is a simple marinade made with ingredients found in most pantries. The chicken is great as is, but will also be good tossed with salads or pastas.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs Worcestershire sauce
- 3 tbs red wine vinegar
- 3 tbs olive oil
- 1/3 tsp garlic powder
- 1/2 tsp oregano
Instructions:
- In small bowl whisk together Worcestershire, vinegar, oil, garlic and oregano.
- Pour over chicken and let marinate for 15 - 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with any leftover marinade before turning.
- OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.
- Slice if you like and serve.
Grilled or Roasted Sweet Potatoes
Total time: 40 minutes
These get a bit crusty on the outside and incredibly soft and creamy on the inside. Yes, the skins are edible and good for you ;-))
Ingredients:
- 2 sweet potatoes
- 1 tbs olive oil
- 1 tsp herbes de Provence
- salt and pepper
Instructions:
- Slice potatoes in half the long way, then in half the long way again. Then cut into chunks 1 - 1 1/2" (4cm) wide.
- Put remaining ingredients into large bowl and mix well.
- Add potatoes and stir, coating thoroughly.
- Barbecue Grill:
- Put them into an old metal pie plate or cake tin or foil barbecue container. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Oven:
- Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.
Warm Green Bean Salad
Total time: 25 minutes
Warm beans with bacon bits.... There is something about that combination that never fails to excite the taste buds. These beans are cooked until tender, rather then being quickly blanched; this is an old-fashioned salad....
Ingredients:
- 6oz (180gr) green beans, regular or flat Italian beans
- 2 slices bacon substitute Prosciutto or regular ham
- 1 tbs cider vinegar or other vinegar
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 2 tbs snipped fresh chives
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Sauté bacon in a small skillet, cut into pieces if needed.
- When bacon is crisp remove and crumble.
- Drain fat from pan, add beans, 1/4 cup water, cover and simmer until beans are just tender, about 10 minutes.
- Remove beans with slotted spoon or fork and put into serving bowl; keep warm.
- Add remaining ingredients, except chives, to remaining liquid in pan, bring to a boil, reducing to 2 tbs.
- Pour over beans, add crumbled bacon, chives, toss gently to combine and serve.
Cooking schedule: 35 minutes |
Stir potatoes |
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