STUFFED SALMON WITH SPINACH AND MUSHROOMS / ROSEMARY POTATOES / OVEN FRIED SCALLOP SQUASH / FRESH BASIL TOMATOES

–salmon (the size of 3 decks of cards)

–spinach (fresh)

–mushrooms (fresh, I use baby bellas)

–lemon pepper seasoning

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–potatoes (2 medium)

–rosemary (fresh if possible)

–scallop squash (2 large)

–Italian breadcrumbs (boxed)

–tomato (1 fresh)

–basil (fresh if possible)

 

1 – Scrub potatoes carefully and rinse.  Place in uncovered baking dish.  Chop into 1-inch pieces.  Season with salt, pepper, rosemary, and olive oil.  Add 2 inches of water to the baking dish.  Cook (uncovered) for 15 minutes in the microwave on high.

2 – Using a sharp knife, very carefully cut midway through the salmon.  Insert sliced mushrooms to cover and a few leaves of spinach.  Close salmon and secure with toothpicks.  Season with salt, pepper, lemon pepper, and olive oil.  Sprinkle a little bit of plain breadcrumbs on top.  Finish with a drop of olive oil.  Set aside.

3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water).  Slice into 3 serving pieces.  Place squash in a plastic bag with a generous amount of olive oil.  Season with salt and pepper.  Place one-third cup Italian breadcrumbs in the plastic bag and shake well.  Cook on high for 5 minutes in the microwave.

4 – Slice tomato.  Season with salt, pepper, basil, and olive oil.  Place on serving dish.

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

6 – Serve all food hot except for the tomato.

–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.

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CURRIED CHICKEN WITH GINGER AND YOGURT / WHITE RICE / CAESAR SALAD WITH AVOCADO AND FETA

–4 tenderloins or breast strips

–ginger

–curry

–cumin

–yogurt

–onion

–tomato sauce (1 small can, 8 ounces)

–salt and pepper

–olive oil

–garlic powder

–romaine lettuce

–feta cheese

–Caesar salad dressing (bottled)

–avocado

 

1 – Use a slow cooker, cooking all day long on low (or 4 hours on high).  Pour in tomato sauce, 1 tablespoon of curry powder, 1 teaspoon of garlic powder (or to taste), 1 teaspoon of ginger, one-half teaspoon of cumin, one-fourth cup of water, a chopped onion, salt and pepper to taste. Stir well.  Add chicken.  Season with a drop of olive oil.  Cut on cooker to low for all day.

2 – When ready to make final preparations, remove chicken from the cooker and use two forks to shred.  Return chicken to slow cooker. 

3 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-third cup of water.  Season with one-half teaspoon of salt and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let stand at least 5 minutes.

4 – Place one-half package of romaine lettuce in mixing bowl.  Sprinkle one-fourth package of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing and stir well.  Chop an avocado and fold into the lettuce and feta. 

5 – Add one-third cup of yogurt to the slow cooker and stir well.  Remove from heat and serve immediately.

6 – Serve the salad as an appetizer.  Serve the curried chicken on top of the white rice.

–chicken adapted from Real Simple; salad original.

MEDITERRANEAN COD WITH TOMATOES AND ONION / BROCCOLI / BROWN RICE

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

–tomatoes (2 medium)

–onion (medium)

–basil and oregano (fresh if possible)

–garlic powder

–salt and pepper

–white wine (cooking wine is fine)

–olive oil

–broccoli

–hot sauce (such as Tabasco)

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Measure two-thirds cup of brown rice in a large, wide-mouthed baking dish with cover.  Add two-thirds cup of chicken broth.  Season with a drop of olive oil.  Cook on high for 5 minutes in microwave.

2 – Slice tomatoes and a whole onion into thick slices.  Place in bottom of a covered baking dish.  Season with white wine (1 inch), basil, oregano, garlic powder, salt, pepper, and olive oil.  Cook on high in microwave for 4 minutes.  When finished, place cod on top of the tomato and onion.  Season the cod with the spices and a little more olive oil.  Set aside.

3 – Prepare broccoli by washing and then cutting off stem.  Cut into large chunks.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high (longer if more tender broccoli is desired).

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

5 – Serve the cod with tomato and onion on top of the brown rice, with the broccoli as a side.  Put the hot sauce on the table for use as desired.

–recipes original.

THYME CHICKEN WITH APPLE / BUTTERY PASTA / SQUASH WITH ONION AND FAUX BACON

–4 chicken tenderloins or breast strips

–thyme

–apple (1, medium)

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

–salt and pepper

–pasta

–squash (4 small)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–olive oil

1 – Place 1 cup pasta in an uncovered baking dish.  Add water just to the top of the pasta.  Season with salt (1 teaspoon) and butter (or margarine).  Cook on high in the microwave for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Slice apple and add to covered baking dish.  Season with salt (minimal amount) and butter (or margarine).  Add one-fourth cup water to the dish.  Cook on high in microwave for 4 minutes.  When finished, add chicken to the dish, nestling the chicken among the apple slices.  Season with thyme, salt, pepper, and more butter (or margarine).  Set aside.

3 – Chop squash and onion, and layer in covered baking dish with Bac’n pieces, salt, pepper, and olive oil.  Cook on high in microwave for 5 minutes.

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

5 – Drain the pasta in a colander.

6 – Serve the chicken and apples on top of the pasta, with the squash as a side.

–chicken adapted from Real Simple; squash adapted from my mother’s recipe.

SPICY SALMON WITH AVOCADO SALSA / TOMATO CASSEROLE

–salmon (the size of 3 decks of cards)

–paprika

–cumin

–onion bits (bottled)

–cayenne pepper

–salt and pepper

–olive oil

–avocado

–onion

–cilantro (fresh if possible)

–tomatoes (2, medium)

–white bread (2 slices)

 

1 – Slice tomatoes into big chunks and add to wide-mouthed, covered baking dish.  Break up the white bread into 1-inch pieces and add to the tomatoes.  Add a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Let sit at least 15 minutes to cool down.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, a little cumin, paprika, onion bits, cayenne pepper, and olive oil.  Add a little water to the dish.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test the center; if not done, then return to the microwave for 1 minute more.

3 – Chop avocado in fine pieces.  Also chop one-half onion in fine pieces.  Add to mixing bowl.  Season with cilantro (to taste), salt and pepper.  Stir well, mashing somewhat the avocado.

4 – Serve the avocado salsa on top of the salmon, with the tomato casserole as a side.

–salmon and salsa adapted from the “cookie rookie” blog; tomato casserole adapted from Mattie Hopkins (Ayden, North Carolina, and Takoma Park, Maryland).

COD – APPLE – TOASTED WALNUT SALAD

–cod (the size of 3 decks of cards)

–buttery crackers (one-half package, Ritz or Breton is good)

–cayenne pepper

–apple (1 medium)

–walnuts (1 cup, halves and pieces)

–salad greens

–red wine (cooking wine is fine)

–olive oil

–salt and pepper

 

1 – Place the cod in a plastic bag.  Season with salt, pepper, cayenne pepper, olive oil.  Place one-half package of crackers in a separate plastic bag.  Pound with your fist on the counter to break into very fine crumbs.  Add the crumbs to the bag with the cod, and shake well.  Place the cod in a covered baking dish.  Add a little water.  Cook for 5 minutes in the microwave on high.  Uncover so that the cod will cool.

2 – Peal the apple, and then slice it in 1-inch pieces.  Add to mixing bowl.

3 – Spread 2 cups of walnuts on a microwaveable plate.  Cook for 2 minutes in the microwave on high.  Remove from the oven and then stir.  Cook 2 more minutes on high.  Add the walnuts to the mixing bowl.

4 – Add 2 handfuls of salad greens to the mixing bowl.  Season with salt, pepper, olive oil, and red wine.  Stir well.

5 – Break up the cod into bite-sized pieces.  Then fold into the mixing bowl with the rest of the salad.

6 – Serve cool or after refrigeration.

–recipe original.

TILAPIA WITH ZUCCHINI – CORN SALSA / BROWN RICE

–2 fillets of tilapia

–zucchini (1, fresh)

–corn (half a can)

–Bac’n pieces (soy bacon)

–pepperoni peppers (in a jar)

–brown rice

–salt and pepper

–olive oil

 

1 – Place the tilapia in a covered baking dish.  Season with salt, pepper, and olive oil.  Put a little water in the dish.  Set aside.

2 – Chop the zucchini into small pieces.  Place in covered baking dish.  Add the corn, a generous sprinkling of Bac’n pieces, and half a dozen rings of pepperoni peppers.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

3 – Measure two-thirds cup of brown rice into a covered baking dish.  Add two-thirds cup of water.  Season with a teaspoon of salt and a couple of drops of olive oil.  Cook for 5 minutes in the microwave on high.

4 – Cook the tilapia for 6 minutes in the microwave on high.

5 – Serve the tilapia on top of the brown rice, with the salsa served over the whole entrée.  Serve hot.

–adapted with thanks from “a mouthful of moderation” blog.

 

PESTO PARMESAN CHICKEN / PASTA WITH TOMATO / GARLIC SPINACH

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–Parmesan cheese

–seasoned Italian breading (boxed)

–olive oil

–salt and pepper

–pasta

–tomato

–spinach (fresh, pre-packaged)

–garlic powder

 

1 – Place 1 cup of pasta in baking dish, uncovered.  Add enough water to cover, along with one teaspoon of salt.  Cook for 2 and one-half minutes in the microwave on high.  Then cook for 8 and one-half minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place chicken in plastic bag.  Add a tiny bit of water and then a generous amount of olive oil.  Salt and pepper.  Add one-third cup of breading.  Shake well.  Place in covered baking dish with a little water.  Spread pesto on each piece of chicken.  Season with olive oil.  Set aside.

3 – Place spinach in large covered baking dish.  Add one inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 5 minutes.

4 – Chop two slices of tomato.  Salt and pepper, and add a tad of olive oil.  Stir into the pasta.  Re-cover.

5 – Cook chicken for 5 minutes in the microwave on high.  When finished, sprinkle generously with Parmesan cheese.

6 – Serve the chicken on top of the pasta, with the spinach as a side.

–recipes original.

COQ AU VIN / CAESAR SALAD WITH FETA AND TOMATO

Note:  Cabernet red wine works best with this recipe (not cooking wine).

–4 chicken tenderloins or breast strips

–Cabernet red wine

–onion

–carrots

–mushrooms (I use baby bellas)

–marjoram, thyme, garlic powder

–salt and pepper

–olive oil

–Bac’n pieces (soy bacon)

–white rice (instant, boxed)

–salad greens (I used spring mix)

–Caesar salad dressing (Paul Newman’s creamy is good)

–feta cheese

–tomato

 

1 – Slice onion, carrots, mushrooms (a modest amount of all three) and place in bottom of covered baking dish.  Sprinkle with olive oil.  Pour 1 inch of red wine in dish.  Cook on high for 3 minutes in the microwave.  Set aside.

2 – Measure two-thirds’ cup of white rice into measuring cup.  Then pour into wide-mouthed, large baking dish.  Add two-thirds’ cup of water and 1 teaspoon of salt.  Cook for 3 minutes in the microwave on high.  When finished, let sit for at least 5 minutes.

3 – Place 2 handfuls of salad greens in mixing bowl.  Chop 1 tomato and add to the bowl.  Sprinkle half a package of feta cheese in the bowl.  Season with salt and pepper.  Pour 2 tablespoons of Caesar salad dressing into the bowl and stir well.  Prepare for serving.

4 – Place chicken on top of vegetables and wine.  Season with marjoram, thyme, garlic powder, and salt and pepper.  Add a little olive oil.  Sprinkle Bac’n pieces on top.  While you serve the salad, cook for 6 minutes in the microwave on high.

5 – Serve the salad as a first course.  Then serve the coq au vin on top of the white rice, while still hot.

–coq au vin adapted from Joy of Cooking; salad original.

SALAD WITH SALMON, SALAD GREENS, AND QUINOA

Note:  Prepare early for a cold salad.  Mix all together just before serving.

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–sugar

–onion

–salad greens (pre-packaged)

–red wine (cooking wine is fine)

–quinoa

–chicken broth (non-fat, low sodium)

 

1 – Place one-half cup of quinoa, with 1 cup of chicken broth, in a large, wide-mouthed covered baking dish.  Add one tablespoon of olive oil.  Cook for 12 minutes in the microwave on high.  Check midway to be sure that chicken broth is not foaming up in a too-small dish.  Refrigerate when finished.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, olive oil, and a tablespoon of sugar.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test center to be sure that it is done.  If not, replace in microwave for 1 minute.  Refrigerate when finished.

3 – When ready to serve dinner, place 2 handfuls of salad greens in a mixing bowl.  Cut if pieces are large.  Chop one-half onion and mix with the salad greens.  Season with olive oil, salt, pepper, and 2 tablespoons of red wine.  Break apart the previously prepared salmon into chunks.  Discard the skin.  Add the previously prepared quinoa.  Fold all gently together.

4 – Serve the salad cold.

–adapted from Candice Kumai (CK), from the web.