PARMESAN CHICKEN / CAULIFLOWER WITH ONION AND OREGANO / GREEN SALAD

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–fine breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–cauliflower

–onion

–oregano (fresh if possible)

–salad greens

–lemon juice

1 – Remove the leaves from the cauliflower.  Then chop off the florets into 2-inch pieces.  Place in one level in a wide-mouthed, large baking dish with cover.  Chop one onion and stir into the cauliflower.  Season with salt, pepper, olive oil, and oregano.  Add one inch of plain water.  Cook, covered, on high for 15 minutes in the microwave.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and a generous amount of olive oil.  Add one-quarter package of Parmesan cheese.  Shake well.  Then add one-quarter cup of breadcrumbs, and shake again.  Place in bottom of covered baking dish.  Add a little water.  When cauliflower is finished cooking, cook the chicken in the microwave for 5 minutes.

3 – Place 2 handfuls of salad greens in mixing bowl.  Season with salt, pepper, a few drops of lemon juice, and olive oil.  Place in serving dish.

4 – Serve the chicken and cauliflower hot, with the salad on the side.

–chicken and salad adapted from Real Simple Meals Made Easy; cauliflower original.

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HERBED CHICKEN AND POTATOES / BROCCOLI

–4 chicken tenderloins or breast strips

–chives

–tarragon, parsley, rosemary (fresh if possible; other herbs can be substituted)

–salt and pepper

–white wine

–chicken broth (non-fat, low sodium)

–olive oil

–2 potatoes (red, medium)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

 

1 – Scrub the potatoes thoroughly and then cut into 1-inch chunks.  Place in one layer in a wide-mouthed, large, baking dish (do not cover).  Fill with 1 inch of liquid, one-half chicken broth, one-half white wine.  Season with salt, pepper, herbs, and olive oil.  Cook, uncovered, for 15 minutes in the microwave on high. 

2 – Place the chicken in a covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, herbs, and olive oil.  Set aside.

3 – Cut the broccoli stalk off, leaving the florets and some stem.  Cut into large pieces and place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.  Put hot sauce on the table for a dip for the broccoli.

5 – Serve the dinner hot.

–adapted from Real Simple Meals Made Easy.

RITZ-ENCRUSTED COD WITH WHITE WINE AND PARSLEY / GARLIC SPINACH / BROWN RICE

–cod (the size of 3 decks of cards, one-half pound)

–10 Ritz crackers, crushed

–onion

–white wine (cooking wine is fine)

–lemon juice

–parsley (fresh if possible)

–salt and pepper

–olive oil

–spinach (fresh, 1 package)

–garlic powder

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Measure two-thirds cup of brown rice and place in wide-mouthed, large, covered baking dish. Measure two-thirds cup of chicken broth and pour on top of the rice. Season with one-fourth teaspoon of salt and a dollop of olive oil. Cook for 3 minutes in microwave on high; then continue cooking for 4 minutes on 50 percent power. Keep covered to preserve warmth.

2 – Dump entire package of spinach in very large, wide-mouthed baking dish. Season with salt, pepper, garlic, and olive oil. Add one inch of water. Cook for 5 minutes on high in the microwave. When finished, drain spinach and keep covered to preserve warmth.

3 – Chop one-half onion and place in covered baking dish. Season with salt, pepper and olive oil. Pour one-quarter cup of white wine on top. Cook for 3 minutes in the microwave on high. Place cod in plastic bag. Season with salt, pepper, olive oil (a generous amount), and lemon juice.   Place crushed Ritz crackers in the bag with the cod and shake well. Place the fish on top of the onion in the baking dish. Sprinkle bits of parsley on top and add a little more olive oil. Cook for 6 minutes in microwave on high.

4 – Serve the cod on top of the brown rice, with the spinach as a side.

–adapted from allrecipes.com.

A Simple Dinner:  CILANTRO TILAPIA WITH LIME / WHITE RICE / GREEN SALAD

Note:  This dinner takes 20 minutes maximum to prepare, no rushing.

 

–2 tilapia

–cilantro (fresh if possible)

–cayenne pepper

–lime juice

–onion

–olive oil

–salt and pepper

–white rice (instant)

–salad greens

 

1 – Place two-thirds cup of white rice in a wide-mouthed, large, covered baking dish.  Add two-thirds cup of water and one-fourth teaspoon salt.  Cook on high for 3 minutes in the microwave.  Let stand for at least 5 minutes.

2 – Chop one-half onion.  Place in covered baking dish with a little water, and salt, pepper, olive oil to season.  Cook for 3 minutes on high.  When finished, place the tilapia on top of the onion.  Drench with lime juice.  Season with salt, pepper, cilantro, cayenne pepper, and olive oil.  Cook for 6 minutes in the microwave on high.

3 – Place 2 fistfuls of salad greens in a mixing bowl.  Season with salt, pepper, cilantro, lime juice, and olive oil.  Place in serving bowl.

4 – Serve the tilapia on top of the rice, with the salad greens on top of the tilapia.  Serve the fish and rice hot, and the greens cold.

–inspired by Real Simple.

SALMON MIXED SALAD

Note:  The recipe calls for smoked salmon, but the regular did nicely.

 

–salmon (the size of 3 decks of cards)

–mixed salad greens

–avocado

–tomato (medium)

–onion (medium)

–feta cheese

–strawberries (4 or 5)

–mushrooms (2 or 3; I use baby bellas)

–lemon juice

–olive oil

–salt and pepper

–croutons

 

1 – Cook salmon in covered baking dish for 4 and one-half minutes in microwave on high.  When finished, test center to be sure that it is done.  If not, replace in oven for 1 minute.  Set aside.

2 – Using mixing bowl, add 2 handfuls of salad greens.  Chop one-half avocado, tomato, mushrooms, one-half onion, strawberries, and add one-half small container of feta cheese.  Season with salt, pepper, olive oil, and lemon juice.  Stir gently.

3 – Break salmon into large chunks and fold gently into the salad.  Top with croutons.

4 – Serve warm or cold.

–adapted from Pat’s Amazing Salad.

BASIL CHICKEN AND PASTA / CHEESY TOMATOES

–4 chicken tenderloins or breast strips

–basil

–garlic

–cayenne pepper

–pasta

–2 tomatoes

–Parmesan cheese

–feta cheese

–salt and pepper

–olive oil

 

1 – Place 1 cup of pasta in a baking dish.  Just cover with water.  Cook on high in microwave for 2 and one-half minutes, uncovered.  Then cook on 50 percent power for 8 and one-half minutes.  Cover when finished cooking to preserve warmth.

2 – Place chicken in covered baking dish.  Season with basil, garlic, cayenne pepper, salt, pepper, and olive oil.  Set aside.

3 – Slice tomatoes in half.  Slice a tiny bit off the end, so that tomatoes will sit up in the covered baking dish.  Season with salt, pepper, feta cheese, and olive oil.  Cook for 3 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Drain the pasta in a colander.  Add Parmesan cheese, basil, cayenne pepper, garlic, salt and pepper, and olive oil.  Stir well.  Keep covered until ready to serve.

6 – Serve the meal hot.

–adapted from Real Simple.

LEMON CHICKEN NOODLE SOUP / EGGPLANT DIP / GREEN PEAS WITH MUSHROOMS

–4 chicken tenderloins or breast strips

–lemon juice

–chicken broth (non-fat, low sodium)

–penne pasta

–oregano and basil (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–eggplant (medium)

–tomato (fresh, medium)

–onion

–feta cheese

–Parmesan cheese (shredded)

–red wine (cooking wine is fine)

–green peas (frozen)

–mushrooms (I use baby bellas)

 

1 – Using a slow cooker, add 4 cups of chicken broth to the chicken  and one-fourth cup of lemon juice.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Cook from 8 or 9 in the morning to 5 or 6, on low.  Thirty minutes before serving, take out the chicken and shred it with two forks.  Return to the cooker, adding at the same time, 1 cup of pasta.   Continue cooking for the 30 minutes.

2 – Cook the eggplant ahead of time to allow time enough for it to cool (you can cool it in the refrigerator).  Cook for 5 minutes on each side.

3 – To prepare the cooled eggplant, cut off the stem and discard.  Cut lengthwise and rake out the inside of the eggplant.  Discard the peeling.  Cut the fruit of the eggplant two ways with a knife.  Place eggplant in a mixing bowl.  Chop one-half of the tomato into fine pieces.  Chop one medium onion.  Add tomato, onion, one-fourth of a small container of feta cheese, one-fourth cup of Parmesan cheese, 2 tablespoons of red wine to the eggplant.  Season with garlic powder, salt, and pepper.  Stir well.  Place in the refrigerator to cool.  (This dip can be made ahead and leftovers are also possible.)

4 – Place half a package of green peas in a covered baking dish.  Chop 2 or 3 mushrooms and place on top.  Season with salt, pepper, and olive oil.  Cook for 4 minutes while serving the eggplant dip.

5 – Serve the eggplant dip as an appetizer with crackers or pumpernickel bread.  Serve the chicken noodle soup and green peas hot.

–recipes original.

A Simple Dinner:  SALMON WITH MAPLE SAUCE / ASPARAGUS / PASTA

Note:  Starting today, I’m going to indicate which meals are easy to prepare, with the notation, “simple dinner.”  As time passes, viewers of this blog can use the search box to enter “simple dinner” and bring up those meals that take 20 minutes or less to prepare—from start to finish.  Today’s dinner took a little less than 20 minutes to prepare.

 

–salmon (the size of 3 decks of cards)

–maple syrup

–butter or margarine (Activ margarine is heart-healthy)

–asparagus (frozen)

–penne pasta

–olive oil

–salt and pepper

 

1 – Pour 1 cup of pasta into baking dish (no cover).  Add water just to cover.  Season with olive oil and 1 teaspoon of salt.  Cook in microwave on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, cover with lid to preserve warmth.  (Do not drain yet.)

2 – Place salmon in bottom of baking dish with cover.  In separate small bowl, place 2 tablespoons of butter or margarine.  Cover bowl.  Cook butter or margarine for 20 seconds in microwave.  Then stir in one-fourth cup of the maple syrup until smooth.  Pour the maple sauce on top of the salmon.  Set aside.

3 – Place the asparagus in a baking dish with cover.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in microwave on high.

4 – Cook salmon for 4 and one-half minutes in microwave on high.  When finished, test the center to see if done.  If not, return to microwave for 1 minute more.

5 – Drain the pasta in a colander.  Season with more olive oil.

6 – Serve the salmon with sauce on top of the pasta, with the asparagus as a side.

–salmon recipe original.

WALNUT – ENCRUSTED CATFISH WITH MAPLE SAUCE / SPINACH – MUSHROOM – ZUCCHINI SALAD / QUINOA

Note:  This is delicious, to our tastes, that is.  An easy company meal.

–3 catfish (small filets)

–walnuts

–cereal flakes (corn flakes, Special K, etc.)

–maple syrup

–butter or margarine

–salt and pepper

–olive oil

–spinach (fresh, pre-packaged)

–mushrooms (I use baby bellas, 4 or 5)

–zucchini (1 medium)

–feta cheese

–Caesar dressing

–quonoa (boxed)

–chicken broth (non-fat, low sodium)

 

1 – Pour two-thirds cup of quinoa in large, wide-mouthed baking dish with cover.  Add one and one-third cups chicken broth.  Cook on high in microwave for 6 minutes; then continue cooking on 50 percent power for 9 minutes.  Set aside, with cover to preserve warmth.

2 – Prepare salad by chopping zucchini and mushrooms.  Add 2 handfuls of spinach and one-fourth small package of crumbled feta cheese.  Season with salt and pepper.  Set aside.

3 – Using food processor, pulse one-fourth cup of cereal and one-fourth cup of walnuts until smooth.  Place catfish in plastic bag, seasoning with salt, pepper, and olive oil.  Pour in the cereal – walnut mixture, shaking well.  Place in baking dish with cover.  Set aside.

4 – Heat 2 tablespoons of butter in microwaveable dish with cover for 20 seconds.  Add one-fourth cup of maple syrup.  Stir.  Set aside.

5 – Add Caesar dressing to salad to taste, not too much.  Serve the salad as an appetizer, while you cook the catfish. 

6 – Cook the catfish for 6 minutes in the microwave on high.

7 – After finishing the salad, serve the hot catfish on top of the warm quinoa.  Use the maple – butter sauce as a dipping sauce (or pour over catfish if desired).

–catfish adapted from nuts.com; salad original.

COD WITH CAPERS AND ROSEMARY / LEMON PEPPER BROCCOLI

–cod (the size of 3 decks of cards)

–capers

–rosemary (fresh if possible)

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–salt and pepper

–olive oil

–broccoli

–lemon pepper (bottled)

 

1 – Place cod in a covered baking dish.  Pour one-fourth cup of white wine over the cod, and then drench the cod in lemon juice.  Place about a dozen capers on top.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Prepare broccoli by cutting off large stalk, leaving some shoots and the florets.  Place in a covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Cook in microwave on high for 5 minutes (shorter if you like very firm broccoli).

3 – Cook cod for 6 minutes.

4 – Serve dinner hot.  I served a baked potato with yogurt with the dinner (use the search box to enter baked potato to get baking time for 2 potatoes; the potatoes should be microwaved first).

–adapted from Cook for Your Life.

CHICKEN – BRIE – AVOCADO WRAPS

Note:  For two people at one dinner—no leftovers.  If you serve oven fried okra, cook this first.  (See #4, below.)

–2 chicken tenderloins or breast strips

–avocado

–brie cheese

–Caesar salad dressing

–spinach (fresh, pre-packaged)

–cornbread stuffing (pre-packaged)

–olive oil

–salt and pepper

–tortilla wraps (wheat, 2)

 

1 – Put one-half cup of cornbread stuffing in a plastic bag.  Pound to make very fine pieces.  In a separate bag, place the chicken, and season with salt, pepper, and olive oil.  Add the chicken to the bag with the stuffing.  Shake well.  Lay chicken in a covered baking dish.  Cook for 3 minutes on high in the microwave.

2 – Lay out the tortilla wraps on two plates.  Lay a few leaves of spinach in the middle of each, in a line.  Sprinkle with feta cheese.  Cut open an avocado and remove the pit.  Slice downward each half several times.  Remove with a spoon.  Lay one half avocado in the middle of each wrap.  Drizzle a little Caesar dressing on the vegetables. 

3 – When chicken is done, lay one piece lengthwise on each wrap.  Roll up.  Secure with toothpicks.  Cut down the center.

4 – I served oven fried okra with the wraps.  Use the search box, typing oven fried okra to bring up the recipe. Cook the okra first.

5 – Serve warm.

–adapted from Blogging from Joy’s Kitchen.

PARSLEYED COD / GREAT NORTHERN BEAN STEW WITH VEGETABLES

–cod (the size of 3 decks of cards)

–great Northern beans (1 can)

–squash (summer, 2 small)

–tomato (large)

–onion (medium)

–chicken broth (non-fat, low sodium)

–olive oil

–salt and pepper

–parsley (fresh if possible)

 

1 – In a departure from the microwave, use a slow cooker.  Rinse a can of beans in a colander until the foam is washed away.  Add to the slow cooker.  Add 2 cups of chicken broth.  Chop the squash, onion, and tomato, and add to the cooker.  Season the whole with a teaspoon of salt, a small amount of pepper, tiny snips of parsley, and a dollop of olive oil.  Start when you leave the house in the morning (8 or 9), and leave cooking until you return at night (5 or 6).  (The beans will be tender.)

2 – Cook the cod for 5 minutes in the microwave in a covered baking dish, with a small amount of water and snips of parsley on the top.  Season with olive oil.

3 – Serve the dinner in a bowl with spoon for eating.  Place one-third of the cod on the top of each bowl of stew.

–adapted from Real Simple.

PARMESAN CHICKEN / MARINATED MUSHROOMS / GREEN BEANS WITH TOMATO AND ONION, AND OREGANO

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–fine breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–mushrooms (I used baby bellas – 4 or 5)

–white wine (cooking wine is fine)

–onion (medium)

–tarragon (fresh if possible)

–green beans (frozen)

–tomato (1 medium)

–oregano (fresh if possible)

 

1 – Place chicken in plastic bag.  Season with salt, pepper, and olive oil.  Pour one-half cup of breadcrumbs in the bag.  Shake well.  Place in covered baking dish with a very small amount of water.  Set aside.

2 – Slice mushrooms four ways.  Chop one-half onion.  Place in baking dish with one-quarter cup of white wine.  Season with salt, pepper, tarragon, and olive oil.  Cook for 3 minutes in microwave on high.

3 – Place green beans in covered baking dish.  Chop one-half onion and place on top.  Chop 1 tomato, and place over the whole.  Season the vegetables with salt, pepper, olive oil, and oregano.  Cook for 5 minutes on high in microwave.

4 – Cook chicken for 5 minutes.  When finished cooking, generously sprinkle Parmesan cheese on top.

5 – Serve the dinner hot.

–adapted from Real Simple.

LEMON SALMON WITH DILL / HERBED GREEN PEAS WITH ONION

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–lemon juice

–green peas (frozen)

–onion

–salt and pepper

–olive oil

–rosemary, basil, oregano, tarragon (fresh if possible)

 

1 – Place the salmon in the bottom of a covered baking with a very tiny amount of water.  Drench the salmon in lemon juice.  Season with dill, salt, pepper, and olive oil.  Set aside.

2 – Place green peas in bottom of covered baking dish.  Chop an onion, and place over the peas.  Season with salt, pepper, rosemary, basil, oregano, tarragon, and olive oil.  Cook for 5 minutes on high in microwave.

3 – Cook the salmon for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, return to the microwave for 1 minute more.

4 – Serve salmon and green peas hot.

–recipes original.

PAPRIKA TILAPIA / SESAME EGGPLANT DIP / SQUASH AND ONIONS WITH FAUX BACON

–tilapia (the size of 3 decks of cards)

–paprika

–salt and pepper

–olive oil

–eggplant (medium)

–sesame seeds (bottled)

–feta cheese

–parsley (fresh if possible)

–squash (3 young, small, and tender)

–onion

–Bac’n bits (soy bacon)

 

1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation.  To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side.  When cool, slice downward lengthwise.  Remove seeds and rake the eggplant onto a cutting board.  Cut 2 ways, repeatedly.  In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season.  Refrigerate.

2 – Place tilapia in covered baking dish.  Sprinkle with generous amount of paprika, then salt and pepper, and olive oil.  Add a tiny amount of water to the bottom of the dish.  Set aside.

3 – Peel and cut squash and onion.  Place in a covered baking dish.  Salt, pepper, and add Bac’n pieces to taste.  Season with olive oil.  Cook on high in microwave for 4 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Meanwhile, cook the tilapia on high for 4 minutes.

5 – Serve tilapia hot and squash warm.

–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.

PARSLEYED CHICKEN / QUINOA WITH ALMONDS AND ONIONS

-–4 chicken tenderloins or breast strips

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium, cold)

–fine breadcrumbs (boxed)

–parsley (fresh if possible)

–garlic powder

–onion

–salt and pepper

–olive oil

–quinoa (boxed)

–almonds (sliced, one-half small package)

 

1 – Place two-thirds cup of quinoa in large, wide-mouthed, covered baking dish.  Stir in one and one-third cups of cold chicken broth.  Slice one-half onion.  Add onion and almonds, and stir.  Cook on high in microwave for 6 minutes; then on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

2 – Slice one-half onion and place in covered baking dish.  Add small amount of white wine and chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 2 minutes in microwave.

3 – Place chicken in plastic bag.  Season with salt, pepper, garlic, and olive oil.  Pour one-half cup of breadcrumbs in bag, and shake well.  Place in baking dish with the onion, wine, and broth.  Add tiny snips of parsley.  Drizzle a very small amount of olive oil on top.  Cook in microwave on high for 5 minutes.

4 – Serve hot, with the chicken nestled on top of the quinoa.  I served with Caesar salad, broccoli, and corn.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; quinoa adapted from Real Simple.

ROSEMARY CHICKEN / SPINACH SALAD WITH DRIED CHERRIES AND PECANS / HEALTHY TOMATO PIE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–onion

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–spinach (pre-packaged, fresh)

–dried cherries (one – half package, small)

–pecans (1 small package, chopped)

–carrots (2 medium)

–dill (fresh if possible)

–lemon juice

–tomatoes (3 large)

–whole wheat bread

–basil (fresh if possible)

–feta cheese

 

1 – Chop 1 onion.  Place in covered baking dish with small amount of chicken broth and small amount of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

2 – Empty half a package of fresh spinach in a large mixing bowl.  Peel carrots with a vegetable peeler.  Then slice lengthwise (careful of your fingers!), and then diagonally.  Add to spinach.  Then add cherries, pecans, and tiny snips of dill.  Season with salt and pepper.  Mix well. Set aside.

3 – In a wide baking dish, break wheat bread in very tiny pieces to cover bottom of dish.  On cutting board, slice tomatoes into 2 pieces each, cutting small amount off top and bottom; tomatoes will lie flat in the dish.  Place tomatoes on top of the broken wheat bread.  Season with salt, pepper, tiny snips of basil, and feta cheese.  Cover the whole with more tiny pieces of wheat bread.  Season the whole with olive oil.  Cook for 4 minutes in the microwave on high.  BE SURE to let the tomatoes sit for 10 minutes after baking, so that they have cooled somewhat.

4 – Season the salad with lemon juice and olive oil.  Serve as a first course, while chicken is cooking (see below).

5 – Cook chicken for 5 minutes on high in the microwave.

6 – Serve the salad first.  Then serve the chicken hot and tomato pie warm.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; salad and tomato pie original.

BASIL BARBECUED SALMON / GREEN BEAN-CORN-ONION SUCCOTASH

–salmon (the size of 3 decks of cards)

–basil (fresh if possible)

–barbecue sauce (bottled)

–green beans (frozen)

–corn (canned)

–onion

–olive oil

–salt and pepper

 

1 – Place salmon in covered baking dish.  Add a very small amount of water.  Salt and pepper. Cover with barbecue sauce (to your taste).  Add tiny snips of basil.  Season with olive oil.  Set aside

2 – Using large baking dish, place two cups of green beans in covered baking dish.  Add one-half can of whole kernel corn.  Chop one-half onion, and add to vegetables.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 6 minutes in microwave on high.

3 – Cook salmon for 4 and one-half minutes.  When cooking time has finished, test center to be sure that salmon is done.  If not, return to microwave for 1 minute.

4 – Serve hot.

–adapted from Real Simple.

TILAPIA WITH CAPER – PARSLEY SAUCE / FETA – ONION GREEN PEA SALAD / DILLED POTATOES WITH LEMON

–tilapia (2 medium)

–capers

–parsley (Italian parsley, fresh, if possible)

–white wine

–olive oil

–salt and pepper

–green peas (frozen)

–feta cheese

–onion

–turkey sandwich meat (2 slices)

–potatoes (2 medium, red)

–dill (fresh if possible)

–lemon juice

 

1 – Cook the green peas for 4 minutes in the microwave on high.  No seasoning at this point.  Rinse the green peas (to cool them) in a colander.  Add one-half package of feta cheese, 2 slices of chopped turkey sandwich meat, one-half onion, and season with salt, pepper, and olive oil.  Set aside.

2 – Scrub the potatoes briskly; leave the skins on.  Cut the potatoes in chunks, about the size of a spinning quarter.  Place in baking dish.  Season with dill, generous sprinkling of lemon juice, salt, pepper, and olive oil.  Add one inch of water (or slightly more).  Cook on high in microwave for 15 minutes, uncovered.  When finished cooking, cover to preserve warmth.

3 – Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine.  Place chopped parsley and a sprinkling of capers on top.  Season with salt, pepper, and olive oil.  Bake for 5 minutes in the microwave on high.

4 – Serve the tilapia and potatoes hot; serve the pea salad cold.

–adapted from Real Simple

BUTTERY COD / HOMEMADE BAKED BEANS / BROCCOLI SLAW

–cod (the six of 3 decks of cards)

–buttery crackers (Ritz or Bretin is good)

–great Northern beans (1 can)

–maple syrup

–catsup

–Dejon mustard

–lemon juice

–onion (1 and one-half, divided)

–Bac’n bits (soy bacon)

–broccoli

–carrots

–mayonnaise

 

1 – Season cod with salt, pepper, and olive oil.  Pound one-half package of crackers.  Shake the cod in the package.  Place in covered baking dish.  Set aside.

2 – Chop 1 onion.  Place in large covered baking dish with a small amount of water, salt, and pepper, and olive oil, and cook in microwave on high for 3 minutes.  Rinse the beans in a colander.  Add to the onion.  Then add 1 tablespoon of maple syrup, one-fourth cup of catsup, 1 tablespoon of Dejon mustard, a generous squirt of lemon juice, 2 tablespoons of Bac’n bits, and stir all together.  Cook for 5 minutes in the microwave on high.

3 – While beans are cooking, cut one-half onion and add to food processor, using the apparatus that allows shredding.  Cut broccoli in small pieces and add to food processor.  Prepare carrots to be shredded.  Shred the onion, broccoli, and carrots.  Dump into mixing bowl, and add mayonnaise, salt, and pepper to taste.

 4 – Cook the cod on high for 5 minutes.  When cod begins to separate, it is done.

5 – Serve the cod and beans hot; serve the broccoli slaw cold.

–beans and broccoli slaw adapted from Real Simple; cod original.

ITALIAN-BREADED CHICKEN / SQUASH – ONION – RADISH MEDLEY

Note:  An easy meal after a hard day.

 

–4 chicken tenderloins or breast strips

–Italian breading (boxed)

–salt and pepper

–summer squash (2 small)

–onion (1 medium)

–radishes (5 or 6)

–lemon juice

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Fill with about one-half cup of Italian breading.  Shake well.  Set aside.

2 – Peel and cut (in large chunks) the summer squash.  Place in baking dish, covered, with a very small amount of water.  Season with salt, pepper, and olive oil.  Cook on high for 2 minutes, just to soften a bit.  Set aside.

3- Chop onion and radishes.  Do not cook.  Stir into the squash.  Add an additional small amount of salt and pepper for seasoning.  Squirt a generous amount of lemon juice over the whole.  Add, if desired, more olive oil.

4 – Cook chicken in a covered baking dish for 5 minutes in the microwave on high.

5 – Serve the chicken hot, and the squash-onion-radish medley barely warm.

–adapted from Real Simple.

CHOPPED SALAD AND CHICKEN WITH AVOCADO DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–avocado (one-half)

–lemon juice

–yogurt (plain)

–parsley

–Parmesan cheese

–chickpeas (garbanzo beans, 1 can)

–tomato (1 medium)

–salad greens (pre-packaged)

–croutons (optional)

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil  Cook for 5 minutes in the microwave on high.  Cut into bite-sized pieces.  Set aside.

2 – Use food processor to prepare the dressing.  Cut 1 avocado in half.  Use one half only, chopped.  Add lemon juice (3 tablespoons), Parmesan cheese (one-fourth cup), parsley (one-fourth cup), plain yogurt (one-fourth cup), water (one-third cup), and season with salt and pepper.  Pulse in food processor until smooth.  Set aside.

3 – Chop the tomato.  Then season with salt, pepper, and olive oil.  Add to salad greens. 

4 – Rinse chickpeas in colander.  Add to salad greens.

5 – Season the salad greens with salt and pepper.  Add chicken to the salad.  Add croutons, if desired.  Stir well.  Top with more Parmesan cheese. 

6 – Serve avocado dressing separately, for your dinner party to add to salad as desired.

6 – Serve cold.

–adapted from Real Simple.

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.