BAKED CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS – TOPPED WITH CHOPPED SMOKED TURKEY IN A SAUCE OF SLICED ONION – MINCED GARLIC – RED WINE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–smoked turkey sandwich meat (2 slices, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–red wine (one-quarter cup)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, garlic, and red wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Sprinkle breadcrumbs and chopped turkey on top.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute.

3 – Serve the chicken with sauce, hot, atop jasmine rice.

–inspired by C. Mabry, chef.

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GARLIC-Y CHICKEN WITH YELLOW BELL PEPPER – SWEET ONION – JAPANESE EGGPLANT IN SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (1 tablespoon, bottled)

–yellow bell pepper (or red; one-half, sliced, fresh)

–onion (one-half, medium, sliced)

–Japanese eggplant (small, maybe 6 inches long, sliced, fresh)

–soy sauce (one-quarter cup, bottled)

–pepper (no salt)

–olive oil

1 – Place the bell pepper, onion, eggplant, and garlic in a covered baking dish with the soy sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with pepper and a few drops of olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken, vegetables, and sauce, hot, atop jasmine rice (follow package instructions for microwaving; brands differ).

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner: COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

–cod (size of 4 decks of cards, 1 pound)

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

SPICY STEAMED SALMON TOPPED BY PINEAPPLE CHUNKS – GREEN ONIONS – CAYENNE WITH A SAUCE OF BROWN SUGAR – MINCED GARLIC – PINEAPPLE JUICE ATOP JASMINE RICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–pineapple chunks (half a medium can, drained)

–green onions (2 stalks, finely chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–brown sugar (6 heaping tablespoons, packaged)

–minced garlic (1 tablespoon, bottled)

–pineapple juice (from the can, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the pineapple chunks, pineapple juice, and brown sugar in a mixing bowl.  Add minced garlic.  Stir well.  Set aside.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, and cayenne pepper.  Pour the sauce on top, placing some pineapple chunks on the salmon.  Finish with green onions and a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon and sauce hot, atop jasmine rice.

–inspired by Gerri (chef) of the cooking blog, “Honey Seeking Mom.”

A Simple Dinner: SALMON WITH A SAUCE OF LEMON – MAPLE SYRUP – TERIYAKI – MINCED GARLIC

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–maple syrup (one-quarter cup, bottled)

–teriyaki sauce (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–pepper (no salt)

–olive oil

1 – Place the maple syrup, teriyaki sauce, and minced garlic in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon some sauce atop the salmon.  Season with pepper and olive oil.

3 – Microwave for 7 minutes on high.  When finished, check the center for doneness.  You want the salmon to be flaky.

4 – Serve the salmon and its sauce hot.

–inspired by Healthy and Delicious Salmon Recipes (a kindle e-book).

CHICKEN PESTO WITH MINT – ROSEMARY – SLICED ONION – MUSHROOMS – MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–pesto (3 tablespoons, bottled)

–mint, rosemary (1 teaspoon each)

–onion (one-half, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the onion, mushrooms, pesto, and minced garlic in the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce. Season with salt, pepper, mint, rosemary, and olive oil. 

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

GLAZED CHICKEN CHERRIES WITH CHERRY PIE FILLING – HONEY – MOLASSES – BALSAMIC VINEGAR – SLICED SWEET ONION ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–cherry pie filling (one-half can, not drained)

–honey (3 tablespoons)

–molasses (3 tablespoons)

–balsamic vinegar (2 tablespoons)

–sweet onion (one-half, sliced)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cherry pie filling, honey, molasses, balsamic vinegar, and onion in a covered baking dish.  Add olive oil to taste.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave the chicken and sauce for 8 minutes on high.  When finished, test a center piece of doneness.  If not ready, microwave on high for 1 minute more.

3 – Serve the chicken and sauce hot, atop the jasmine rice.

–chicken inspired by “sugar dish me” cooking blog.

SALMON AU VIN WITH THYME – MARJORAM – MINCED GARLIC – SLICED SWEET ONION – SHREDDED CARROTS – QUARTERED MUSHROOMS IN WHITE WINE – CLAM JUICE SAUCE ATOP COUSCOUS

Note:  This recipe is patterned after recipes for coq au vin, chicken in wine sauce.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–thyme, marjoram (one-quarter teaspoon each)

–minced garlic (bottled, 1 tablespoon)

–sweet onion (one-half, sliced)

–shredded carrots (packaged, 1 handful)

–mushrooms (baby bellas, 3, quartered, fresh)

–white wine (one-eighth cup)

–clam juice (one-eighth cup)

–couscous (follow package instructions; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, carrots, and mushrooms in a covered baking dish.  Add white wine and clam juice.  Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil.  Microwave on high for 5 minutes. 

2 – Place the salmon in the baking dish, spooning a little sauce over the salmon.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the couscous.

–salmon and sauce inspired by C. Mabry, chef.

STEAMED LEMON COD WITH GREEN ONIONS – PARSLEY – LEMON SLICES IN WHITE WINE – CLAM JUICE SAUCE ATOP JASMINE RICE

Note:  If you like mild fish with a delicate sauce, this is the recipe for you.

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-eighth cup)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cod in a covered baking dish with the white wine and clam juice.  Drench in lemon juice.  Season with salt and pepper.  Add green onions and parsley.  With a very sharp knife, slice a cold lemon and place on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot, atop the rice.

–recipe inspired by C. Mabry, chef.

SPICY BASIL – GARLIC – MINT COD STEW WITH SLICED ONION – FRESH TOMATO – RED BELL PEPPER – CAYENNE – PARSLEY IN BROTH & WHITE WINE SOUP

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil, mint (1 teaspoon each, dried)

–garlic (minced, bottled, 1 tablespoon)

–onion (sliced, one-half, medium)

–tomato (fresh, 1, medium, chopped)

–red bell pepper (fresh, one-half, sliced)

–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)

–parsley (fresh, 1 handful, chopped)

–chicken broth (two-thirds cup, non-fat, low sodium, packaged)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish.  Microwave on high for 5 minutes.  When finished, nestle the cod amid the sauce.  Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.  Before serving, break the cod apart into large, 2-inch, chunks.

2 – Serve the cod stew in bowls, hot.

–cod stew inspired by Edward Giobbi’s Italian Family Cooking.

SALMON PARMESAN TOPPED WITH HERB BREADCRUMBS – PARSLEY – MINCED GARLIC – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–clam juice (one-eighth cup, bottled)

–Parmesan cheese (shredded, packaged, one-quarter cup)

–breadcrumbs (I used Pepperidge Farm herb stuffing, packaged, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil (one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt and pepper.

2 – In a measuring cup, place the breadcrumbs and Parmesan cheese.  Add parsley (chopped) and minced garlic.  Finish with olive oil.  Stir very well.  Then spread the seasoned breadcrumbs on top of the salmon.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon adapted from Café Delites web site.

A Simple Dinner: LEMON BUTTER BONE-IN CATFISH WITH WORCESTERSHIRE ATOP JASMINE RICE

Note:  Originally intended for trout.

For 4:

–bone-in catfish (2, fresh)

–lemon juice (3 squirts)

–Promise margarine (heart-healthy, 3 tablespoons)

–Worcestershire sauce (3 tablespoons)

–salt and pepper

–jasmine rice (use instructions for microwaving on package; brands differ)

1 – Place the catfish side by side in a long, large baking dish with a cover.  Drench in lemon juice and Worcestershire sauce.  Dot with margarine.  Season with salt and pepper.  Microwave on high for 4 and one-half minutes; then turn over the catfish and microwave for another 4 and one-half minutes.

2 – Serve one-half catfish to each person, hot, atop the jasmine rice.

–catfish adapted from the Genuis Kitchen web site.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

SPICY PARSLEYED COD WITH MINT – BASIL – OREGANO – MINCED GARLIC – CAYENNE SPRINKLED WITH GREEN ONIONS ATOP RED BELL PEPPER & AND IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (1 handful, fresh, chopped)

–mint (dried, 1 teaspoon, bottled)

–basil (dried, 1 teaspoon, bottled)

–oregano (dried, 1 teaspoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–green onions (fresh, 2 stalks, chopped)

–red bell pepper (one-half, sliced, fresh)

–white wine (one-quarter cup)

–quinoa (packaged)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Place the red bell pepper and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the cod atop the red bell pepper.  Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper.  Top with green onions, parsley, and a few drops of olive oil.

4 – Serve the cod and pepper hot, atop the quinoa.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, atop jasmine rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–black olives (sliced, 1 small can, drained)

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

GLAZED SALMON TOPPED WITH GREEN ONIONS & SESAME SEEDS IN A SAUCE OF TERIYAKI MARINADE – LEMON – SESAME – MAPLE SYRUP – MINCED GARLIC

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–teriyaki (bottled, 3 tablespoons)

–sesame sauce (bottled, 1 tablespoon)

–maple syrup, bottled, 2 tablespoons)

–pepper (no salt)

–olive oil

–lemon juice (3 tablespoons, bottled)

1 – Place the garlic, teriyaki marinade, sesame sauce, and maple syrup in a small mixing bowl.  Stir well.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour sauce on top.  Finish with green onions and sesame seeds.

3 – Serve the salmon and sauce hot.

–salmon adapted from food and wine web site.

BAKED MINT COD & STEAMED ASPARAGUS WITH FRESH TOMATO – CELERY – PARSLEY – LEMON ATOP BASMATI RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–mint (1 tablespoon, bottled, dried)

–asparagus (1 frozen package; I used Pictsweet Signature)

–tomato (fresh, 1, medium, chopped)

–celery (fresh, 2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–basmati rice (use the package instructions; brands differ)

–salt and pepper

–olive oil

–lemon juice (3 squirts, bottled)

1 – Steam the asparagus in its package, according to directions.  Leave in package until time to serve.

2 – Chop the tomato; season with salt, pepper, and olive oil.  Place tomato and celery in a covered baking dish.  Microwave on high for 5 minutes.  (You want the tomato to break down into a sauce.)

3 – Nestle the cod amid the sauce.  Drench in lemon juice.  Season with salt, pepper, mint, parsley, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and asparagus, hot, atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner: ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green peas (frozen, 1 cup, packaged)

–red bell pepper (one-half, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

–basmati rice (follow package instructions for microwaving; brands differ)

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

–chicken broth (non-fat, low sodium, one-quarter cup)

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop basmati rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

–cod (size of 4 decks of cards; 1 pound)

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

SEASONED SALMON ON A BED OF CRABMEAT – MINCED GARLIC – PARSLEY – GARLIC – HERB BREADCRUMBS – LEMON & CLAM JUICE ATOP MUSHROOM COUSCOUS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–crabmeat (half a small can, drained)

–minced garlic (1 teaspoon, bottled)

–parsley (fresh, half a handful, chopped)

–lemon juice (2 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–mushroom couscous (follow package instructions for microwaving; brands differ)

1 – Prepare the mushroom couscous; keep covered to preserve warmth.

2 – Place the crabmeat, minced garlic, chopped parsley, and garlic – herb breadcrumbs in a small mixed bowl.  Stir well.  Place in a covered baking dish. 

3 – Place the salmon atop the crabmeat dressing.  Pour clam juice on top, then drench in lemon juice.  Season with salt and pepper.  Lightly dust with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 minutes.  Do not overcook.

5 – Serve the salmon and crabmeat dressing hot, atop mushroom couscous.

–salmon and crabmeat dressing adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CRUSTLESS SALMON QUICHE WITH PARMESAN – CHEDDAR – MINCED GARLIC – PARSLEY – GREEN ONIONS – MILK – EGGS

For 4:

–salmon (size of 2 decks of cards; one-half pound)

–cheddar cheese (4 ounces, size of 2 fingers, cubed)

–Parmesan cheese (shredded, 4 tablespoons)

–green onions (2 stalks, chopped fine)

–eggs (2)

–milk (dairy or almond (not soy), 6 ounces)

–minced garlic (bottled, 1 teaspoon)

–parsley (dried, one-quarter teaspoon)

–salt and pepper

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 and one-half minutes, undercooked.  Then shred the salmon.

2 – Place the salmon in a mixing bowl.  Add cheddar cheese, Parmesan cheese, green onions, eggs, milk, minced garlic, parsley, and salt and pepper to taste.  Stir well.  Place the sauce with salmon in 4 covered compotes, dividing equally. 

3 – Microwave 2 compotes at a time.  Microwave for 7 minutes on high.  Then microwave the second set of compotes.  Leave time for cooling before serving.

4 – Serve the salmon quiche warm, but not too hot.

–salmon adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

BAKED COD & BROCCOLI WITH MINCED GARLIC & SLICED BLACK OLIVES IN CLAM JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–broccoli (2 heads, florets and stems only, fresh)

–garlic (minced, in a jar, 2 tablespoons)

–black olives (1 small can, do NOT drain)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the broccoli around the edge of a large baking dish.  Season with salt, pepper, and olive oil.  Place the cod in the center.  Season with salt, pepper, minced garlic, and olive oil.  Pour in the clam juice.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli hot.

–recipe adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY COD OREGANO WITH BABY DUTCH POTATOES – FRESH TOMATO – ONION – CAYENNE – PARSLEY

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cayenne pepper (one-quarter teaspoon)

–baby Dutch potatoes (sliced, 6 or 7)

–oregano (dried, one-half teaspoon, bottled)

–tomato (medium, chopped, fresh)

–onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the sliced potatoes in a covered baking dish with one-quarter cup of water.  Microwave on high for 5 minutes.

2 – Add the chopped tomato and sliced onion to the baking dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 3 minutes.

3 – Place the cod in the sauce with the vegetables.  Season with salt, pepper, cayenne pepper, parsley, oregano, and olive oil.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SALMON STEAK PATTIES WITH GREEN ONION – PARSLEY – GARLIC-HERB BREADCRUMBS – ONION – EGG – OLIVE OIL SERVED WITH HOMEMADE SPICY SEVEN – INGREDIENT TARTAR SAUCE

Note:  Make the tartar sauce ahead of time, and refrigerate, so that the flavors can blend.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–clam juice (one-quarter cup)

–lemon juice (2 squirts)

–green onions (2 stalks, chopped)

–garlic – herb breadcrumbs (one-third cup, boxed)

–parsley (fresh, 1 handful, chopped)

–onion (one-half, medium, chopped)

–egg (1)

–olive oil

–salt and pepper

Homemade tartar sauce –

–mayonnaise (3 tablespoons)

–horseradish sauce (2 tablespoons, mild)

–sriracha sauce (2 squirts or 1 teaspoon)

–sweet pickle relish (2 tablespoons, drained)

–Dijon mustard (1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–green onions (1 stalk, chopped)

1 – Chop the green onion.  Then place in a small mixing bowl.  Add mayonnaise, horseradish sauce, sriracha sauce, sweet picklet relish, Dijon mustard, and minced garlic.  Stir well.  Refrigerator at least an hour to let flavors blend.

2 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave the salmon for 5 minutes on high.  (You want to undercook, as the salmon patties will also be microwaved.)

3 – When the salmon has initially been microwaved, shred it in a mixing bowl, discarding the skin.  Chop the green onion, and add to the bowl.  Finely chop the onion, and also add.  Add remaining ingredients of parsley, egg (beaten), and season with olive oil.  Fold all ingredients well.  In a large, flat baking dish, place 4 salmon patties, smoothed to form a ball and then flattened.  Microwave on high for 2 minutes.

4 – Serve the salmon patties hot, with the chilled tartar sauce.

–salmon patties adapted from Genius Kitchen web site; tartar sauce inspired by C. Mabry, chef.

HERB GRECIAN CHICKEN WITH OREGANO – TARRAGON – BASIL – THYME – GARLIC ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano, tarragon, basil, thyme (one-quarter teaspoon each)

–garlic (minced, bottled, 1 tablespoon)

–garlic – herb breadcrumbs (one-third cup, boxed)

–lemon (fresh, 1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.  Place in a covered baking dish.

2 – Pour in the white wine.  Season the chicken with oregano, tarragon, basil, thyme, and minced garlic.  Use a few drops of olive oil.  Top with sliced lemon (slice refrigerator cold with a very sharp knife).

3 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken inspired by The Manship restaurant, Jackson, Mississippi.

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and sauce hot, atop the rice.

–cod and sauce inspired by C. Mabry, chef.

ITALIAN CHICKEN ROLLED IN BREADCRUMBS WITH ONION – CAYENNE – PINE NUTS – CHIVES IN A HONEY – RED WINE – BROTH SAUCE ATOP BABY DUTCH POTATOES

For 4:

–6 chicken tenderloins or breast strips

–onion (one-half, medium, sliced)

–cayenne (one-quarter teaspoon)

–pine nuts (half a small package)

–honey (3 tablespoons)

–red wine (one-quarter cup)

–chicken broth (one-quarter cup, non-fat, low sodium)

–breadcrumbs (one-third cup, boxed, plain)

–salt and pepper

–olive oil

–basmati rice (1 cup dry)

1 – Slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the potatoes for 10 minutes on high.

2 – Place the honey, red wine, and chicken broth in a covered baking dish.  Add sliced onion.  Microwave on high for 3 minutes.

3 – Meanwhile, place the chicken in a plastic bag.  Add olive oil, salt, and pepper to taste.  Pour in breadcrumbs.  Shake well.

4 – Place the breaded chicken in the sauce.  Season with cayenne.  Top with pine nuts and chives.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot, atop the potatoes.

–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.

PARSLEYED COD & GREEN PEAS WITH GREEN ONIONS – MINCED GARLIC IN WHITE WINE SAUCE ATOP BASMATI RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–green peas (frozen, 1 and one-half cups)

–green onions (3 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–basmati rice (packaged, 1 cup uncooked rice)

1 – Prepare the basmati rice by package instructions for microwaving; brands differ.

2 – Place the green peas and white wine in a covered baking dish.  Season with salt, pepper, minced garlic, and olive oil.  Stir.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the green peas.  Season with salt and pepper.  Top with parsley and green onions.  Finish with a few drops of olive oil.

4 – Microwave the cod for 7 minutes.  Cod is done when it begins to break apart.

5 – Serve cod and green peas hot, atop the rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN TENDERS & SLICED FRESH PEAR SPRINKLED WITH FETA & PINE NUTS IN A SAUCE OF HONEY – BALSAMIC VINEGAR – WHITE WINE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–pear (medium, fresh, retain skin, slice)

–feta cheese (3 tablespoons, packaged)

–pine nuts (half a small package)

–honey (3 tablespoons, bottled)

–balsamic vinegar (3 tablespoons, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–basmati rice (packaged)

–salt and pepper

–olive oil

1 – Place the white wine in a covered baking dish.  Microwave on high for 3 minutes.  Place chicken tenders in the wine, leaving enough room between to add pear slices.  Place the pear slices between each piece of chicken.

2 – In a small mixing bowl, place balsamic vinegar and honey.  Stir well.  Pour the sauce atop the chicken.  Season the chicken with salt and pepper.  Sprinkle feta cheese and pine nuts on top.  Finish with a few drops of olive oil.

3 – Prepare basmati rice according to package instructions, because brands differ.

4 – Microwave the chicken for 9 minutes on high.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for at least 1 and one-half minute more.

5 – Serve the chicken and pear atop the basmati rice.

–chicken, pear, and sauce inspired by “The Cookie Rookie” cooking blog.

CHICKEN WITH SAUCE OF DIJON – BRANDY – ROSEMARY – MINCED GARLIC TOPPED WITH SLICED LEMON

For 4:

–6 chicken tenderloins or breast strips

–Dijon mustard (3 tablespoons, bottled)

–brandy (buy a small, inexpensive bottle; 3 tablespoons)

–rosemary (bottled, 1 tablespoon, dried)

–minced garlic (bottled, 1 tablespoon)

–lemon (fresh, refrigerated, sliced with a very sharp knife)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place the Dijon, and then add a little brandy at a time, stirring vigorously.  Add minced garlic to the sauce, and stir.

2 – Place the chicken in a covered baking dish.  Spread the sauce over the top.  Season with salt, pepper, rosemary, and olive oil.

3 – With a very sharp knife, slice a refrigerated lemon carefully.  Place atop the chicken.

4 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

–red wine (use the real stuff, one-eighth cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

GLAZED SALMON WITH GINGER – MINCED GARLIC – SESAME SEEDS IN TERIYAKI – HONEY – CLAM JUICE SAUCE

Note:  A return to the microwave.

–salmon (size of 4 decks of cards, 1 pound)

–ginger (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–teriyaki sauce (one-third cup)

–honey (one-third cup)

–clam juice (one-third cup)

–sesame seeds (1 tablespoon, bottled)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Set aside.

2 – In a small mixing bowl, place the teriyaki sauce, honey, and a few drops of olive oil.  Stir in minced garlic.  Stir well.  Then pour over the salmon.

3 – Sprinkle pepper and ginger atop the salmon.  Finish with sesame seeds.

4 – Microwave on high for 7 minutes.

–salmon adapted from “Sally’s Baking Addiction” web site.

CREAMY CHICKEN & BROWN RICE CASSEROLE SEASONED BY THYME AND COOKED WITH BROCCOLI FLORETS – ONION – CHEDDAR CHEESE BITS – SHREDDED PARMESAN IN BROTH

–6 chicken tenderloins or breast strips

–milk (one-third cup; almond or dairy, not soy)

–brown rice (5 – minute cook, 1 cup dry)

–thyme (1 teaspoon, bottled)

–broccoli florets (1 head, fresh)

–onion (one-half, medium, sliced)

–cheddar cheese (size of 3 matchboxes, crumbled)

–Parmesan cheese (2 tablespoons, shredded)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the brown rice in the bottom of a slow cooker.  Then add onion and broccoli florets on top of the rice.  Add the cheddar cheese.  Season with thyme, salt, and pepper.  Place the chicken on top.  Cover with Parmesan cheese.  Season with a few drops of olive oil.  Add chicken broth and milk to cover one-half the chicken.

2 – Cook for 5 and one-half hours on low.

3 – Serve the casserole hot.

–chicken and rice dish adapted from Kristine’s Kitchen web site.

HERB COD AND BROWN RICE WITH RED BELL PEPPER – FRESH TOMATO – ONION – MINCED GARLIC IN BROTH

For 4:

–cod (size of 4 decks of cards, 1 pound)

–brown rice (5 – minute cook, boxed, two-thirds cup dry)

–red bell pepper (one-half, fresh, sliced)

–tomato (fresh, chopped, 1, medium)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary, oregano, basil, tarragon (one-half teaspoon each, bottled)

1 – Place brown rice in the bottom of a slow cooker.  Place red bell pepper, onion, and tomato on top.  Season with salt, pepper, minced garlic, and olive oil.  Then top with cod.  Season with minced garlic, cayenne pepper, rosemary, oregano, basil, tarragon, salt, pepper, and olive oil.  Pour in chicken broth to the level of one-half of the cod.

2 – Cook on high for 1 and one-half hour.  Cod is done when it begins to break apart.

–cod and rice adapted from “fit slow cooker” web site.

CHICKEN WITH THYME – BASIL – MINCED GARLIC – SHREDDED CARROTS – SWEET ONION – BOWTIE PASTA IN BROTH

Note:  Thyme and basil work together as herbs very well.

–6 chicken tenderloins or breast strips

–thyme, basil (bottled, one-half teaspoon each)

–shredded carrots (packaged, 1 handful)

–sweet onion (one-half, sliced)

–garlic (minced, bottled, 1 tablespoon)

–pasta (bowtie, 1 cup)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Place the sliced onion in the bottom of a slow cooker.  Then add shredded carrots.  Place chicken on top.  Season with salt, pepper, thyme, basil, and garlic, and olive oil.  Add chicken broth until the chicken is almost submerged.  Cook on low setting for 5 hours.

2 – Place 1 cup of pasta in the cooker.  Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours.  (Cooking times may vary with the brand and model of your slow cooker.)

3 – Serve the chicken pasta and vegetables hot.

–chicken adapted from the Magical Slow Cooker (web).

SALMON SPRINKLED WITH CHIVES & COOKED WITH SWEET SLICED ONIONS IN APPLE JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–chives (bottled, 1 tablespoon)

–onion (1, medium, sweet, sliced)

–apple juice (bottled)

–salt and pepper

–olive oil

1 – Slice and place the sweet onion in the bottom of a slow cooker.  Place the salmon on top.  Pour apple juice into the cooker just until the salmon begins to float.  Season with salt, pepper, chives, and olive oil.

2 – Cook on high for 1 and one-half hours. 

3 – To serve, remove from cooker, and slice the salmon.  Serve the salmon with some apple juice and the onions.

–salmon adapted from Emma Christensen’s “Kitchn” web site.

CHICKEN TENDERS WITH FRESH TOMATO – SLICED ONION – CUMIN – PAPRIKA – PARSLEY – MINCED GARLIC ATOP BROWN RICE & IN BROTH

Note:  This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.

–6 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–onion (one-half, sliced)

–cumin (bottled; 1 teaspoon))

–paprika (bottled; 1 teaspoon)

–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)

–garlic (minced, bottled, 1 tablespoon)

–brown rice (two-thirds cup dry)

–chicken broth (non-fat, low sodium, 1 and one-half cups)

–salt and pepper

–olive oil

1 – Place the brown rice on the bottom of the slow cooker. 

2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl.  Stir well, and then place atop the brown rice in the cooker.

3 – Place the chicken on top.  Season with salt, pepper, paprika, and olive oil.

4 – Add the chicken broth.  Finish with parsley on top.

5 – Cook on low for 5 and one-half hours.

6 – Serve the chicken and rice hot.

–chicken adapted from Diethood, the eating effect blog.

INDIAN TANDOORI COD WITH YOGURT – LIME – MINCED GARLIC – CURRY – GREEN ONIONS

–cod (size of 4 decks of cards, 1 pound)

–yogurt (4 heaping tablespoons)

–lime juice (3 squirts, bottled)

–minced garlic (bottled, 1 tablespoon)

–curry (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench the cod in lime juice.  Season with salt, pepper, curry, and minced garlic (spread the garlic on top).  Place yogurt, smoothed over the top of the cod.  Sprinkle green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 8 minutes.

3 – Serve the cod and sauce hot.

–cod adapted from a recipe for stir-fried shrimp in Real Simple magazine.

A Simple Dinner: CHICKEN TOPPED WITH LEMON SLICES & SEASONED WITH WORCESTERSHIRE & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–Worcestershire sauce (5 or 6 squirts)

–minced garlic (1 tablespoon, in a jar)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Drench in Worcestershire sauce.  Dot with minced garlic. Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon (refrigerated lemon slices best).  Place the lemon atop the chicken.

2 – Microwave on high for 8 minutes.

3 – Serve the lemon chicken hot.

–chicken adapted from the original recipe of a friend, years ago, in Tallahassee, Florida.

A Simple Dinner: COD TOPPED WITH GREEN ONIONS – CORIANDER – CUMIN IN A LIME – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped)

–coriander (bottled, one-quarter teaspoon)

–cumin (bottled, one-quarter teaspoon)

–lime juice (3 squirts, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Add white wine.  Season with salt, pepper, cumin, and coriander.  Top with green onions.  Finish with a few drops of olive oil.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot, atop couscous (use package instructions for microwaving; brands differ)

–cod inspired by Real Simple magazine.

CHILLED SHRIMP SALAD WITH SLICED BLACK OLIVES – EGG OMELET – FETA CHEESE – FRESH TOMATO – ICEBERG LETTUCE – CHICKPEAS DRIZZLED BY SESAME SAUCE WITH LEMON JUICE & MINCED GARLIC

Note:  Assemble the salad on 2 dinner plates and serve. 

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shelled, deveined)

–black olives (sliced, 1 small can, drained)

–eggs (2)

–olive oil (drop or 2)

–milk (dairy, almond, or soy, 1 tablespoon)

–feta cheese (one-quarter cup, broken)

–tomato (fresh, 1, medium, cut into 4 slices)

–iceberg lettuce (broken, 2 handfuls)

–chickpeas (one-half can, rinsed and drained)

–sesame sauce (bottled, 5 tablespoons)

–lemon juice (3 tablespoons)

–garlic (minced, in a jar, 1 tablespoon)

–salt and pepper

1 – Place 2 eggs in a small covered baking dish.  Season with salt and pepper.  Add 1 tablespoon of milk and a drop or two of olive oil.  Stir briskly.  Microwave on high for 2 minutes.  When finished, divide the egg into 2 parts, and place 1 part in the center of each dinner plate.

2 – Rinse and place the thawed shrimp in a covered baking dish.  Add one-eighth cup of water, but no seasoning.  Microwave on high for 3 minutes.  When finished, drain and place the shrimp in the refrigerator to cool while preparing the rest of the salad.

3 – Fan the other food around the egg:  sliced tomato (2 slices each plate) topped by feta cheese, black olives (one-half can each plate), chickpeas (one-quarter can each plate), iceberg lettuce (1 handful each plate), and shrimp (15 per plate).   

4 – In a small mixing bowl, place sesame dressing, lemon juice, minced garlic, and one-eighth cup of water.  Stir well.

5 – Serve the prepared dinner plates with the sesame dressing drizzled on top.

–salad adapted from Real Simple magazine.

CHICKEN TOPPED WITH MINCED GARLIC & PARSLEY AND ACCOMPANIED BY A WARM SAUCE OF APPLE JUICE – HONEY – DIJON

Note:  The original recipe used orange juice rather than apple juice.

Note 2:  Sauce is to be room temperature.

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (in a jar, 1 tablespoon)

–parsley (flat-leaved, 1 handful, chopped, fresh)

–apple juice (bottled, one-half cup)

–honey (bottled, one-quarter cup)

–Dijon mustard (bottled, 1 teaspoon)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt, pepper, and olive oil.  Sprinkle the minced garlic and parsley on top.  Microwave on high for 8 minutes.

2 – Place the Dijon mustard in a small mixing bowl.  Stir together the honey and apple juice, and very, very slowly add to the Dijon, stirring briskly.  (Dijon should not be lumpy.) 

3 – Serve the chicken hot, with the accompanying sauce on top, room temperature.

–chicken and sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.