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Menu Plan for Spring II: Week 9, Monday
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Daily Recipes:
Spicy Teriyaki Chicken Breasts
Baked Teriyaki Potato Chips
Sautéed Cabbage
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Summer dinner with an Asian twist. Use either Teriyaki sauce, marinade or basting sauce.
Spicy Teriyaki Chicken Breasts
Total time: 25 minutes
Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs Dijon-style or spicy brown mustard
- 3 tbs Teriyaki sauce
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Instructions:
- Mix all ingredients except chicken in a small bowl.
- Pour over the chicken and let marinate for 10 - 15 minutes.
- When ready, cook on barbecue grill for 10 - 12 minutes, turning once or under broiler for same amount of time or sauté in nonstick skillet for 12 - 15 minutes; in all cases cook until done.
- Remove chicken, slice nicely (if you want... or not) and serve.
Baked Teriyaki Potato Chips
Total time: 35 minutes
The Teriyaki Marinade caramelizes on the bottom of the chips, making a chewy crust around the edges.
Ingredients:
- 2 medium potatoes
- 1 - 2 tbs Teriyaki marinade or sauce
Instructions:
- Slice potatoes in about 1/4 inch (.5cm) thick slices. (Or a little thinner.)
- Put potato slices and Teriyaki in a bowl and stir well to coat.
- Lay on a nonstick baking sheet (if you have one - just makes it easier).
- Bake in a 400F (200C) oven for 30 minutes.
- Turn half way through if you like.
- Remove and serve.
Sautéed Cabbage
Total time: 15 minutes
One more, quick way to use up a bit of cabbage. The slightly sweet-sour flavor make this an excellent side dish for hearty meats.
Ingredients:
- 2 cups shredded cabbage
- 1 tbs olive oil
- 1 tbs sherry vinegar or red wine vinegar
- 1 tbs brown sugar
- 1/2 tsp chili powder
Instructions:
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Heat oil in a large nonstick skillet.
- Add chili powder and sauté briefly.
- Add cabbage and sauté 5 - 8 minutes, until cabbage start to wilt.
- Add vinegar and sugar, and stir well.
- Cover, reduce heat and let cook for 5 minutes. Serve.
Cooking schedule: 35 minutes |
Spread potatoes on baking sheet, bake |
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