Menu Plan for Fall I: Week 13, Day 5


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Daily Recipes:

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 Day 3
 Day 4
 Day 5
 Day 6

Chicken with Lemon and Capers
Lemon and Garlic Basmati
Sautéed Carrots

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

          Lemon is the theme in this dinner, both with the chicken and the rice. Not a lot of chopping or cutting, and no long cooking: an easy dinner!

Sautéed Chicken Breasts with Lemon & Capers

Total time: 30 minutes
     Chicken breasts, bathed in a light lemon and caper sauce, are always a refreshing main course

Sautéed Chicken Breasts with Lemon & Capers Ingredients:


Lemon Garlic Basmati Rice

Total time: 20 minutes
     A bit of garlic, lemon and thyme adds a subtle hint of flavor to the Basmati that works perfectly with grilled or braised meats....  Especially those with a hint of lemon...

Lemon Garlic Basmati Rice Ingredients:


Sautéed Carrots

Total time: 25 minutes
      I always have carrots in my fridge.  They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency!  Besides, they're good and good for us!

Sautéed Carrots Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium nonstick skillet with lid, small saucepan with
lid, small skillet with lid

Chop onion, sauté
Slice lemon
Mince garlic, sauté for rice
Add rice, sauté
Add stock, lemon, herbs, to rice, cover, simmer
Add chicken to onions, brown
Peel, cut carrots

Sauté carrots
Turn chicken
Add stock, capers, lemon slices, cover, simmer
Turn the carrots
    Pause while stuff cooks
Add stock to carrots, cover, simmer
Dissolve cornstarch in water
    Pause while stuff cooks
Uncover carrots, cook off juices
Remove chicken, lemon
Thicken sauce
Fluff rice, serve

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