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.

Advertisements

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.

SPICY CREOLE TILAPIA / BRUSSELS SPROUTS WITH FAUX BACON / QUINOA

Note:  This dinner takes 35 minutes microwave time.  Do start a little early. 

–2 tilapia (medium)

–Creole seasoning (ready-prepared)

–garlic powder

–cayenne pepper

–lime juice

–salt and pepper

–olive oil

–Brussels sprouts (one-half package, fresh)

–Bac’n pieces (soy artificial bacon)

–chicken broth (non-fat, low sodium)

–onion

–quinoa

 

1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish.  Pour one and one-third cups of chicken broth in dish.  Season with one teaspoon of salt and a tablespoon of olive oil.  Cook for 15 minutes in microwave.  (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.)  When finished, keep covered and set aside.

2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half.  Place in very large, covered baking dish.  Slice one-half onion and place on top.  Add one inch of chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously).  Cook for 15 minutes in microwave on high.

3 – Place tilapia in covered baking dish.  Add a little water.  Drench in lime juice.  Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil.  Cook for 5 minutes in microwave on high. 

4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.

 –tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.

 

CHICKEN WITH MARSALA WINE / HERBED POTATOES, CARROTS, AND ONIONS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–2 potatoes (medium)

–carrots (3)

–onion (1 medium)

–tarragon, thyme, parsley, rosemary (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Chop the potatoes into 1-inch pieces.  Place in covered baking dish with a bit more than 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 15 minutes in the microwave on high.  Cover to preserve warmth

2 – Peel and slice carrots into one-fourth inch slices.  Cut onion into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 10 minutes in the microwave on high.

3 – Place chicken in covered baking dish.  Add one-half inch of Marsala wine.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 5 minutes in the microwave on high.

4 – Serve hot.

–adapted from Real Simple Meals Made Easy.

SHERRY – TERIYAKI SALMON WITH RICE NOODLES / GREEN BEANS

–salmon (the size of 3 decks of cards)

–sherry (cooking sherry is fine)

–teriyaki sauce

–onion

–ginger

–garlic powder

–salt and pepper

–olive oil

–rice noodles

–green beans (frozen)

 

1 – Chop an onion and place in bottom of a covered baking dish.  Cover with 1 inch of sherry.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place 2 fistfuls of rice noodles in a long, uncovered baking dish.  Cover with 1 inch of water.  Season with salt.  Cook on high in the microwave, uncovered, for 5 minutes; then cook on 50 percent power for 10 minutes.  When finished, cover to preserve warmth.

3 – Place salmon on top of the onion in the baking dish.  Season with salt, pepper, garlic powder, ginger, and olive oil.  Sprinkle teriyaki sauce over the top.  Spoon a little of the sauce over the salmon.  Set aside.

4 – Place green beans in a covered baking dish.  Season with salt, pepper, olive oil, and pour in 1 inch of water.  Cook for 5 minutes on high in the microwave.

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

6 – Serve the meal hot, with the salmon on top of the noodles, and the green beans on the side.

–adapted from Real Simple Meals Made Easy.

COD & WILD RICE SALAD / TOMATO PIE WITH PARMESAN & OREGANO

Note:  The cod and rice salad is for four servings.  Prepare ahead of time, and refrigerate for at least two hours.

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

–long grain & wild rice (boxed, 6 ounces)

–onion

–red bell pepper

–marjoram, thyme, tarragon (fresh if possible)

–salt and pepper

–olive oil

–red wine (cooking wine is fine)

–tomatoes (2 large, vine-ripened if possible)

–Parmesan cheese

–buttery crackers (Ritz or Breton is good)

–oregano (fresh if possible)

 

1 – Prepare the cod and rice salad to be refrigerated for at least two hours.  Place the cod in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Cook for 6 minutes in the microwave on high.  Set aside to cool.

2 – Cook the entire box of long and wild rice.  Place in covered, large-mouthed baking dish.  Add 2 cups of water and a little olive oil and salt.  Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power.  Set aside to cool.

3 – Chop bell pepper and onion.  Place in covered baking dish with an inch of water.  Cook for 4 minutes in the microwave on high.  Set aside to cool.

4 – Mix one – third cup of olive oil with one – quarter cup of red wine.  Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt.  Stir well.

5 – Break apart the cod, and mix gently with the rice, pepper, and onion.  Pour in the salad dressing, the olive oil with red wine, and stir gently.

6 – Refrigerator the cod and rice salad for at least two hours.

7 – Before meal time, slice tomatoes in wide slices.  Place 1 package of crackers in a plastic bag, and pound to pulverize.  Place one-half of the crackers in the bottom of a wide covered baking dish.  Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano.  Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs.  Cook for 5 minutes in the microwave on high.  Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.

8 – Serve the cod and rice salad cold, and the tomato pie warm.

–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.

SHRIMP-TOMATO SALAD / CARROTS WITH BROWN SUGAR / PAPRIKA ONIONS

–shrimp (small, frozen, 30 to 40, uncooked, tail off)

–onions (3)

–tomato

–mayonnaise

–salt and pepper

–carrots

–brown sugar

–olive oil

–paprika

1 – Cook shrimp in covered baking dish in microwave on high for 2 minutes.  Rinse to cool.  Chop 1 onion.  Using food processor, pulse shrimp and onion, seasoned with salt, pepper, and mayonnaise (2 tablespoons).  Fold in 2 slices of chopped tomato.  Place in freezer (briefly) or refrigerator.

2 – Peel and cut 2 onions in quarters or eighths (depending on size, about an inch square for each piece).  Season with salt, pepper, olive oil, and a generous amount of paprika.  Add water.  Cook in microwave on high for 15 minutes.

3 – Peel and then slice carrots diagonally.  Place in covered baking dish, seasoning with salt, pepper, olive oil, and a generous amount of brown sugar.  Cook for 4 minutes in the microwave on high.

4 – Serve the shrimp salad cold, with the onions and carrots hot.

–original recipes.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

BREADED CHICKEN WITH MUSHROOMS AND RED WINE

–4 chicken tenderloins or breast strips

–red wine (I use cooking Marsala)

–mushrooms (I use baby bellas, sliced and pre-packaged)

–dry breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–parsley (fresh if possible)

 

1 – Place sliced mushrooms in covered baking dish.  Add one-third cup of red wine.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Salt and pepper, and then coat with olive oil.  Pour one-half cup of breadcrumbs in the bag.  Shake well.  Place chicken on top of the mushrooms in the baking dish.  Spoon a little wine over the chicken.  Then season with parsley, and a touch more olive oil.  Cook for 5 minutes in the microwave on high.  Serve hot.

3 – I served with white rice (placing chicken with sauce on top) and broccoli (previously described in this blog; use search box to get cooking instructions for the microwave).

–recipe original.

CUMIN TILAPIA WITH CHIVES AND LIME / WHITE RICE / SLAW / TOMATO

–2 tilapia

–cumin

–lime juice

–garlic powder

–chives

–salt and pepper

–olive oil

–white rice (instant)

–cabbage (shredded, pre-packaged)

–sugar

–Dejon mustard

–mayonnaise

–tomato

–green olives

 

1 – Place tilapia in a covered baking dish.  Add a little water and 2 squirts of lime juice (about 2 tablespoons).  Season with cumin, chives, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Measure two-thirds of a cup of white rice into a large, wide-mouthed baking dish with cover.  Add two-thirds cup of water and one-fourth teaspoon of salt.  Cook for 3 minutes on high in the microwave  Let sit for at least 5 minutes.

3 – Empty one-half package of shredded cabbage in a mixing bowl.  Add 1 tablespoon of sugar, 2 squirts of lime juice, 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a sprinkling of salt and pepper.  Stir well.

4 – Slice a tomato.  Season with salt, pepper, and olive oil.  Place on a serving dish with a few green olives.

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

6 – Serve the tilapia hot, on top of the warm rice, with the cold slaw, tomato, and olives on the side.

–recipes original, except the slaw, adapted from my mother’s kitchen.

BLACKENED COD / BUTTERED CARROTS WITH OREGANO / LENTILS WITH FAUX BACON

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

–Cajun blackened seasoning

–salt and pepper

–olive oil

–5 carrots (fresh)

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

–oregano (fresh if possible)

–lentils (dried)

–Bac’n pieces (imitation soy bacon)

–chicken broth (non-fat, low sodium)

 

1 – In a slow cooker, set on low, place one-half cup of lentils.  Add 2 cups of chicken broth, 2 tablespoons of Bac’n pieces, one tablespoon of olive oil.  Cook all day; lentils will be somewhat mushy, and if this isn’t desired, reduce cooking time.

2 – Place cod in covered baking dish with a little water.  Season with salt and pepper. Sift Cajun blackened seasoning generously on top.  Add some olive oil.  Set aside.

3 – Peel carrots.  Chop on the diagonal with one-quarter-inch cuts.  Season with salt, pepper, oregano, and olive oil.  Cook for 4 minutes in microwave on high.

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

5 – Serve the dinner hot.

–cod and carrots adapted from Real Simple; lentils original.

A Simple Dinner:  BASIL SALMON WITH LEMON AND GARLIC / TOMATO-BASIL SALAD

–salmon – (the size of 3 decks of cards)

–basil and parsley (fresh if possible)

–lemon juice

–garlic powder

–salt and pepper

–olive oil

–tomato (1 large, fresh, vine-ripened if possible)

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, basil, parsley, garlic, and olive oil.  Add a little water to the dish.   Cook for 4 and one-half minutes in microwave on high.  Test center to be sure the salmon is done.  If not, return to the microwave for 1 more minute.

2 – Chop tomato in bite-sized pieces.  Season with salt, pepper, basil, and olive oil.  Stir well.

3 – Serve the salmon hot and the salad cold.

–salmon adapted from allrecipes.com and salad from Pensione Bencista, Fiesole, Italy.