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Menu Plan for Summer II: Week 2, Day 6

Grilled Chicken Breasts / Orange Mustard  Glaze
Lemon Garlic Basmati
Butter Braised Green Beans

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

    Dry mustard adds a bit of heat as well as a lot of flavor to marinades.

Chicken Breasts with Orange/Mustard Glaze 

Total time: 30 minutes
     There is no oil in this marinade but the sugar in the marmalade can burn a bit so these have to be watched. Done right, there is a lovely caramel taste...

 Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tsp dry mustard
• 1/2 cup Teriyaki sauce
• 2 tbs orange marmalade

 Instructions:

• Mix Teriyaki sauce and mustard well with a whisk, add marmalade. 
• Pour over chicken breasts and let marinate for 10 - 20 minutes or longer. 
• Either cook 10 - 15 minutes on barbecue grill or under broiler (4 inches ) for 6 - 8 minutes a side.  They should be nicely browned and juices should run clear when pierced with a knife.  They could also be baked for 30 minutes @350 F.

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...

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 clove garlic
• 2 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp dried thyme
• 1 tbs lemon juice

 Instructions:

• Mince garlic.
• Melt butter in a small saucepan over medium heat.
• Add garlic and sauté briefly, 1 - 2 minutes.
• Add rice and sauté, stirring for 2 - 3 minutes.
• Add stock, thyme and lemon juice.  Cover and cook for length of time on package.
• When done fluff with a fork and serve. 

Butter Braised Green Beans

Total time: 20 minutes
     This is the easiest and freshest way to serve just-picked green beans. The olive oil keeps the butter from burning and the beans give off enough liquid when covered to braise nicely without sticking.

 Ingredients:

• 6oz (180gr) green beans
• 1 1/2 tbs butter
• 1 tsp olive oil

 Instructions:

• Top and tail beans... cut off the ends. 
• Cut into 2 inch lengths (5cm) or leave whole. 
• Put beans, butter, olive oil in a small skillet and sauté over medium heat for 5 minutes. 
• Cover, reduce heat and braise until done, 5 - 10 minutes longer, depending on thickness of beans.

Cooking schedule: 30 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, small bowl, whisk, small saucepan, lid, small skillet, lid, barbecue grill or skillet, dish for marinating Light/turn on barbecue grill Make marinade, spoon over chicken, set aside Top and tail beans, cut Mince garlic Snip herbs

Sauté garlic for basmati Add basmati, sauté Add stock, lemon, thyme, cover, simmer Start to cook chicken Put beans, butter, oil in small skillet, sauté Cover, reduce heat, braise Turn chicken       Pause while it all cooks Fluff basmati Remove chicken, slice if you like Serve all

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Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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