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Menu Plan for Winter II: Week 13, Monday

Chicken with Spanish Rice
Chickpea Purée

Cooking time: 40 minutes for menu        Cooking schedule: see below for instructions

      A skillet dinner with the leftover Chickpeas. Simple

Chicken Breasts with Spanish Rice

Total time: 40 minutes
    I use a quick cooking brown rice in this dish; it cooks in 20 minutes. You can use whatever rice you choose (except instant) just adjust the liquid and cooking time accordingly. The tomato juices cook right into the rice, adding color and flavor!

Chicken Breasts with Spanish Rice Ingredients:

 Ingredients:

Chickpea Purée

Total time: 10 minutes
   Add a few more tomatoes to the leftover chickpeas...

Chickpea Purée with Truffle Oil Ingredients:

 Instructions:

 

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, lid, small bowl, small saucepan with lid

Heat oil in skillet
Add chicken breasts, brown
Chop onion, pepper
Mince garlic
Turn chicken breasts
Open, drain tomatoes, chop
Drain rest of liquid from tomatoes (don't be too fussy)

Remove chicken
Add chili powder, vegetables, sauté 5 minutes
Measure tomato juice, add liquid to = 1 cup
Add Worcestershire, rice, liquid to pan, stir well
Top with chicken, cover, cook
Chop tomatoes for chickpeas
Combine chickpeas, tomatoes
Gently heat chickpeas
     Pause while stuff cooks
Stir everything once or twice
Serve all