SALMON WITH COCONUT MILK, TOMATO, ONION & SPICES / BROCCOLI / WHITE RICE

Note:  Allow 45 minutes to cook this dinner.

 

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

–coconut milk (one-third can)

–tomato (fresh, medium)

–onion (one-half, medium)

–olive oil

–garlic powder

–ginger

–jalapeno peppers (from a jar, half a dozen rings)

–coriander

–cumin

–cayenne pepper

–tumeric

–salt and pepper

–olive oil

–broccoli (fresh, 1 head)

–white rice (instant)

 

1 – Chop the tomato and onion, and place in covered baking dish.  Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil.  Add coconut milk.  Cook on high in the microwave for 3 minutes, and then cook on 50 percent power for 6 minutes.  Set aside.

2 – Measure two-thirds cup of rice into a large, wide-mouthed cooking dish.  Add one and one-third cup water.  Season with salt and olive oil.  Cook on high for 3 minutes.  When finished, let stand for at least 5 minutes.

3 – Cut the stalk off the broccoli, leaving the florets and some stem. Cut apart the remaining broccoli.  Place in a microwaveable, covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the salmon in the middle of the tomato-onion sauce.  Season with garlic, ginger, coriander, cumin, cayenne pepper, turmeric, salt, pepper, and olive oil.  Cook on high for 3 minutes, and then cook on 50 percent power for 8 minutes.

5 – Serve the dinner hot.

–salmon adapted from food.com web site; other recipes original.

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TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.

COD ANTOINE / BARLEY PILAF / GREEN SALAD WITH TOMATOES, FETA, & ONION

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

–fine plain breadcrumbs (boxed)

–onion (one-half and one-fourth, medium)

–mushrooms (5 small)

–cream or milk (dairy, soy, or almond)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley

–barley (boxed)

–carrot (1 medium)

–salad greens

–tomato (2 slices, medium)

–feta cheese

–salad dressing of your choice

 

1 – Slice one-half onion and mushrooms, and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with parsley, salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Set aside.

2 – Place cod in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-fourth cup of breadcrumbs to the bag.  Shake well.  Add to the baking dish with the mushrooms and onion.  Season with parsley and olive oil.  Set aside.

3 – Measure two-thirds cup of barley into large, covered baking dish with a wide mouth.  Add one and one-third cup of water.  Peel 1 carrot and slice in narrow pennies.  Add to the barley.  Season with a pinch of salt.  Cook on high in the microwave for 6 minutes, and then cook on 50 percent power for 9 minutes. 

4 – Measure half a package of salad greens into mixing bowl.  Cut off 2 slices of tomato, and then chop.  Slice one-fourth onion.  Add one-half cup of feta cheese to mixing bowl.  Season with salt and pepper.  Mix well.  Add your favorite salad dressing.

5 – Cook the cod with vegetables on high for 3 minutes, and then on 50 percent power for 6 minutes.  Keep covered to preserve warmth.  Heat the cream or milk for 3 minutes in a microwaveable dish.  When finished, pour the cream on top of the cod.  Stir with the white wine. 

6 – Serve the salad as a first course.  Then serve the cod on top of the barley.

–cod adapted from White House Chef Cookbook; barley and salad original.

THYME CHICKEN WITH WHITE WINE, TOMATO, AND BLACK OLIVES / LENTILS WITH FAUX BACON AND ONION

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–white wine (cooking wine is fine)

–tomato (fresh, 2 slices, large size)

–black olives (sliced, entire small can)

–lentils (dried)

–Bac’n pieces (soy bacon)

–onion bits (spice)

–salt and pepper

–olive oil

 

1 – Measure two-thirds cup of lentils in a slow cooker at the beginning of the day.  Add one and one-third cups water.  Season with 2 tablespoons of Bac’n pieces, 1 tablespoon of onion bits, with salt, and pepper to taste, and a drop of olive oil.  Cook all day long, from 8 or 9 in the morning to 5 or 6 in the afternoon.

2 – Chop 2 slices of tomato and add to covered baking dish.  Open and empty small can of sliced black olives.  Season with salt, pepper, thyme, olive oil, and one-third cup of white wine.  Cook on high in the microwave for 3 minutes.

3 – Nestle the chicken in the sauce.  Season the chicken with salt, pepper, olive oil, and thyme.  Cook the dish on high in the microwave for 5 minutes.

4 – Serve the chicken and lentils hot.

–chicken adapted from Real Simple; lentils original.

FISH N’ CHIPS / TOMATO – BASIL SLAW

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

–potatoes (2 medium)

–cornbread stuffing mix (boxed)

–olive oil

–salt and pepper

–angel hair cabbage (packaged)

–tomato (1 medium)

–basil (fresh if possible)

–sugar

–white wine (cooking wine is fine)

 

1 – Slice the potatoes lengthwise, like French fries.  Place in one layer in a large, uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 25 minutes.  Check from time to time to be sure that the water has not boiled out.  When finished, cover to preserve warmth.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Place one-half cup of cornbread stuffing mix in a second plastic bag.  Pound with fist on counter to reduce to fine consistency.  Pour the stuffing mix into the bag with the cod.  Shake well.  Set aside.

3 – Rinse the cabbage in water, and then drain.  Chop the tomato into small pieces, and then add to the cabbage.  Season with salt, pepper, olive oil, basil, and 2 tablespoons of white wine.  Stir well.  Transfer to serving bowl.

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

5 – Serve the cod and potatoes hot, and the salad cold.

–recipes original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.

PECAN SALMON WITH HONEY DEJON SAUCE / BROCCOLI / EGGPLANT PARMESAN APPETIZER

–salmon (the size of 3 decks of cards)

–pecans (half a small package, diced)

–honey

–Dejon mustard

–parsley

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–eggplant (1 medium)

–Parmesan cheese (shredded, packaged)

–tomato (1 medium)

–garlic powder

–crackers

 

1 – Cook the eggplant in the microwave on high, uncovered, for 5 minutes on one side, and then five minutes on the other.  Let cool.  Cut off the stem, and open the eggplant lengthwise.  Rake out the eggplant, discarding the skin.  Cut two ways, and place in mixing bowl.  Chop the tomato, and then season with salt, pepper, garlic powder, and olive oil.  Sprinkle one-third cup of shredded Parmesan into the mixing bowl.  Place the tomato in the bowl with the eggplant and stir well.  Refrigerator until time for serving.

2 – Place the salmon in a covered baking dish with a little water.  Add salt, pepper, Dejon mustard, and honey on top of the salmon.  Finish with breadcrumbs, parsley, and olive oil.  Set aside.

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

4 – Serve the appetizer while cooking the salmon on high in the microwave for 4 and one-half minutes.  Test the salmon to be sure that it is done in the center.  If not, return to the microwave for 1 minute more.

5 – Serve the eggplant appetizer cold, with crackers, and the salmon and broccoli hot.

–salmon adapted from food.com web site; eggplant and broccoli original.

A Simple Dinner:  SPICY CHICKEN CAESAR SALAD WITH AVOCADO & ALMONDS

–4 chicken tenderloins or breast strips

–Shake ‘n Bake hot and spicy seasoning mix

–olive oil

–salt and pepper

–salad greens

–avocado (1, whole)

–almonds (handful)

–cauliflower (one-third head)

–Caesar salad dressing

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake ‘n Bake seasoning mix in the plastic bag.  Shake well.  Place in a covered baking dish with a little water.  Set aside.

2 – Pour one-half package of salad greens in mixing bowl.  Chop 1 avocado and add to the greens.  Throw in a handful of almonds.  Chop one-third head of cauliflower and add to the greens.  Season with salt and pepper.  Add Caesar salad dressing to taste.

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

4 – Serve the chicken on top of the Caesar salad, the chicken warm, and the salad cold.

BASIL – OREGANO TILAPIA WITH TOMATOES & RED WINE / COUSCOUS / GREEN SALAD WITH STRAWBERRIES, HONEY AND PECANS

Note:  My husband Paul recommends this dinner.

 

–tilapia (2, medium)

–basil, oregano (fresh if possible)

–garlic powder

–tomatoes (2, medium)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–strawberries (6, fresh)

–honey

–pecans (chopped, one-half small package)

–feta cheese

–red wine

 

1 – Chop tomatoes.  Add to covered baking dish.  Season with salt, pepper, garlic powder, basil, oregano, and olive oil.  Cook on high for 3 minutes in microwave.  Set aside.

2 – Measure two-thirds’ cup of couscous.  Add to wide-mouthed, large, covered baking dish.  Add one cup of chicken broth.  Cook on high for 3 minutes.  Then let sit for at least 5 minutes.

3 – Measure two handfuls of salad greens to mixing bowl.  Slice strawberries and add to bowl.  Add 2 tablespoons of honey, one-half small package of pecans, and one-third package of feta cheese to salad greens.  Pour 3 tablespoons of red wine into mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Transfer to serving bowl.

4 – Place the tilapia on top of the tomatoes in covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 6 minutes in microwave.

5 – Serve the tilapia and couscous hot, and the salad cold.

–recipes original.

CHICKEN AND GREEN BEANS WITH COCONUT MILK & CILANTRO / RICE NOODLES IN CHICKEN BROTH

–4 chicken tenderloins or breast strips

–green beans (frozen)

–onion (one-half)

–coconut milk (lite, canned)

–cayenne pepper

–cumin

–cilantro (fresh if possible)

–chicken broth (non-fat, low sodium)

–rice noodles

 

1 – Chop onion and place in bottom of covered baking dish.  Add one-half cup of coconut milk and one-third cup of chicken broth.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes. 

2 – Place 2 handfuls of green beans in baking dish with the onion and coconut milk.  Nestle the chicken among the beans and onion.  Season with cayenne pepper, a little cumin, and cilantro.  Set aside.

3 – Place 2 handfuls of rice noodles in long, covered baking dish.  Add 1 inch of chicken broth.  Cook on high for 5 minutes in microwave.  Check to be sure that liquid has not evaporated.  Keep covered to preserve warmth.

4 – Cook the chicken and green beans on high for 4 minutes, and then on 50 percent power for 10 minutes.

5 – Serve the chicken and green beans on top of the rice noodles.

–chicken dish adapted from “serious eats” on web.

A Simple Dinner:  SALMON WITH MAPLE SYRUP & SPICES / CAESAR SALAD WITH WALNUTS & FETA / CAULIFLOWER WITH WHITE WINE, GARLIC, & PARMESAN

–salmon (the size of 3 decks of cards)

–maple syrup

–cumin

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–salad greens

–Caesar salad dressing

–walnuts

–feta cheese

–cauliflower (one-half head)

–white wine (cooking wine is fine)

–garlic powder

–Parmesan cheese

 

1 – Place the salmon in a covered baking dish with a little water.  Season with cumin, paprika, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Cut off cauliflower from head in small pieces.  Add to a large, covered baking dish.  Add 1 inch of white wine.  Season with garlic, salt, pepper, and olive oil.  Cook on high in microwave for 10 minutes.  When finished, sprinkle Parmesan cheese over the whole.

3 – Add 2 handfuls of salad greens to mixing bowl.  Add 1 handful of walnuts and one-half cup of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

4 – Cook the salmon on high for 4 and one-half minutes.  Test when finished, in center, to be sure it is done.  If not, return to microwave for 1 minute.

5 – Serve the salad cold while the salmon is cooking.  Serve the salmon and cauliflower hot.  Place the maple syrup on the table for pouring, sparingly, on the salmon.

–salmon adapted from glory of my life blog; salad and cauliflower original.

BASIL TILAPIA PARMIGIANO / SPICY OVEN FRIED OKRA

–tilapia (2, medium)

–basil (fresh if possible)

–tomato (medium, fresh)

–red wine (cooking wine is fine)

–garlic powder

–Italian-seasoned breadcrumbs (packaged)

–okra (2 large handfuls, fresh)

–Shake n Bake seasoning mix, hot and spicy

–olive oil

–salt and pepper

1 – Chop tomato and add to covered baking dish.  Season with salt, pepper, olive oil, and 4 tablespoons of red wine.  Add basil.  Cook for 5 minutes in the microwave on high.  Set aside.

3 – Cut the okra into half-inch pieces.  Place in plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake n Bake seasoning mix into plastic bag.  Shake well.  Add 2 inches of water to an uncovered baking dish.  Pour in the okra.  Cook for 10 minutes in the microwave on high.  Check from time to time to be sure that water has not boiled out.  When finished, cover to preserve warmth.

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

5 – Serve the tilapia and the okra hot.

–recipes original.

LEMON CHICKEN WITH PINE NUTS AND PARSLEY / BROCCOLI / DILLED TOMATOES WITH CAPERS AND ONION

–4 chicken tenderloins or breast strips

–pine nuts (half small package)

–parsley (fresh if possible)

–capers

–lemon juice

–broccoli

–tomatoes (2 fresh, medium)

–dill (fresh if possible)

–capers

–onion (one-half, medium)

–olive oil

–salt and pepper

–yogurt (plain, non-fat – optional)

 

1 – Place chicken in a covered baking dish.  Sprinkle with pine nuts, parsley, capers (2 tablespoons), lemon juice (generous amount).  Season with olive oil.  Set aside.

2 – Cut stalk off broccoli, and then chop in large pieces.  Place in covered baking dish.  Season with pine nuts, parsley, capers (1 tablespoon), lemon juice, and olive oil.  Cook in microwave on high for 4 minutes (longer if want tenderer broccoli).

3 – Slice tomatoes and onion.  Place the onion on top of the tomatoes on a serving plate.  Sprinkle with dill and capers (1 tablespoon).  Season with olive oil. 

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

5 – Prepare the plates by covering each with one-fourth inch of yogurt.  Add food on top of the yogurt.  (This is optional)

6 – Serve the chicken and broccoli hot, and the tomato salad cold.

–adapted from Real Simple.

DILLED SALMON WITH TOMATO-AVOCADO-FETA-ONION SALSA / DILLED POTATOES/ GREEN PEAS TARRAGON

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–dill (fresh if possible)

–tomato (medium, 2 slices)

–avocado (one-half)

–feta cheese (one-fourth package)

–onion (medium, one-fourth)

–potatoes (2, medium)

–green peas (frozen, one-half package)

–tarragon (fresh if possible)

 

1 – Place the salmon in a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Add a little water to the dish.  Set aside.

2 – Scrub the potato skins.  Cut to one-inch pieces.  Add 1 inch of water to a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Cut on high in the microwave for 15 minutes.  Check to be sure that water has not boiled away, if lid is not tight.

3 – Place green peas in a covered baking dish.  Season with tarragon, salt, pepper, and olive oil.  Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Chop the tomato, avocado, onion, and place in mixing bowl.  Add feta cheese.  Sprinkle dill, salt, pepper, and olive oil over the whole.  Stir well.  Change to serving bowl.

6 – Cook the salmon on high in the microwave for 4 and one-half minutes.  Test the center to see that it is done.  If not, return to microwave for 1 minute.

7 – Serve the salmon, potatoes, and green peas hot, and the salsa beside the salmon, cold.

–salmon and potatoes adapted from Real Simple; green peas and salsa original.

COD WITH PAPRIKA, THYME, AND CILANTRO / SLAW WITH HONEY, SHERRY, AND DEJON MUSTARD

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

–paprika

–thyme, cilantro (fresh if possible)

–lemon juice

–olive oil

–salt and pepper

–shredded cabbage (one-half package)

–honey

–sherry (cooking sherry is fine)

–Dejon mustard

–onion (one-half, medium)

–green olives (one-half cup)

 

1 – Place the cod in a baking dish with cover.  Drench with lemon juice.  Add a little water.  Season with paprika, thyme, cilantro, salt, pepper, and olive oil.  Set aside.

2 – Place shredded cabbage in a mixing bowl.  Add 2 tablespoons of honey, 2 tablespoons of sherry, and 1 tablespoon of Dejon mustard. Chop onion and add to the mixing bowl.  Cut the green olives into two pieces each and add to the bowl.  Season with salt, pepper, and olive oil.  Stir well.

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

4 – Serve the cod hot and the slaw cold.

–cod and slaw inspired by Yummly, Food52, on the web.

TARRAGON CHICKEN SALAD / CAJUN OKRA WITH TOMATO

–4 chicken tenderloins or breast strips

–apple (three-fourth’s, medium)

–walnuts (one-half cup, pieces and halves)

–tarragon (fresh if possible)

–okra (1 cup, fresh)

–tomato (medium)

–Cajun seasoning

–salt and pepper

–mayonnaise

–olive oil

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a little water.  Cook the chicken on high in the microwave for 5 minutes.  Set aside.

2 – Chop the tomato.  Place in a tightly covered baking dish.  Season with salt, pepper, Cajun seasoning, and olive oil.  Add one-fourth cup of water.  Microwave on high for 5 minutes.  Set aside.

3 – Slice the okra lengthwise (be careful of your fingers!).  Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce.  Season with salt, pepper, Cajun seasoning, and olive oil.  Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15.  (Be sure cover is airtight.)

4 – Peel the apple with a vegetable peeler.  Chop into very fine pieces.  Add to mixing bowl.  Season with salt and pepper.

5 – Mince the chicken with a knife, finely.  Add to the mixing bowl with the apple.

6 – Add the walnuts.

7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts.  Stir well.  Sprinkle more tarragon on top.  Place chicken salad in the refrigerator to cool, while the okra cooks.

8 – Serve the chicken salad cool and the okra with tomato hot.

–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.

SALMON SPINACH SALAD

Note:  If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon.  Otherwise, regular salmon is just fine.

–salmon (size of 3 decks of cards)

–spinach (fresh, half a package)

–carrot (1, medium)

–mushrooms (3, baby bellas are good)

–honey

–feta cheese (one-half carton)

–onion (one-half)

–oregano and basil (fresh if possible)

–salt and pepper

–walnuts (one handful)

–red wine

–olive oil

 

1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test to see that center of salmon is done.  If not, replace in microwave for 1 more minute.  Place the salmon in the refrigerator or freezer (briefly) to cool.

2 – Place spinach in a mixing bowl.  Peel and slice the carrot; slice the mushrooms.  Add to the mixing bowl.  Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl.  Chop half an onion and add to the bowl.  Season with oregano, basil, salt, pepper, and olive oil.  Add 2 tablespoons of red wine to the bowl.  Stir well.  Set aside.

3 – Break apart the salmon, discarding the skin.  Fold the salmon gently into the rest of the salad ingredients.  Pour into serving bowl.  Place walnuts on top.

4 – Serve the salad cold.

–recipe original.

CITRUS TILAPIA WITH SOY SAUCE AND BROWN SUGAR / TOMATO – AVOCADO SALAD / THYME GREEN BEANS

–2 tilapia

–orange (1)

–lime juice

–brown sugar

–soy sauce

–cayenne pepper

–garlic powder

–paprika

–salt and pepper

–olive oil

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

–avocado

–red wine

–parsley

–green beans (frozen, one-third package)

–thyme (fresh if possible)

 

1 – Place tilapia in covered baking dish.  Cut orange into 2 pieces, and squeeze juice onto tilapia.  Add 3 tablespoons of lime juice and  one-fourth cup of soy sauce.  Season with cayenne pepper, garlic powder, paprika, salt, pepper, and olive oil.  Add 3 tablespoons of brown sugar on top.  Set aside.

2 – Chop tomato and avocado.  Place in mixing bowl.  Add one-fourth cup of red wine.  Season with salt, pepper, and parsley.  Fold the salad gently.

3 – Place green beans in covered baking dish.  Season with salt, pepper, thyme, and olive oil.  Cook on high in microwave for 6 minutes.

4 – Cook the tilapia on high for 5 minutes.  Check on the tilapia, and if the brown sugar starts to burn, reduce power to 50 percent, and then cook twice as long as the previous remaining time.

5 – Serve the tilapia and green beans hot, and the salad cold.

–tilapia adapted from “my recipes” on web; salad and green beans original.

ITALIAN CHICKEN NUGGETS / BRUSSELS SPROUTS WITH PARMESAN AND ONION / TARRAGON CARROTS

–4 chicken tenderloins or breast strips

–2 eggs

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

–cornbread stuffing mix (packaged)

–olive oil

–salt and pepper

–basil, oregano, garlic powder, paprika

–Brussels sprouts (one-half package, fresh)

–Parmesan cheese

–onion (one-half, medium)

–carrots (4)

–tarragon (fresh if possible)

 

1 – Place chicken on a plate.  Cut into pieces about 1 inch wide.  Season the chicken with salt, pepper, basil, oregano, and garlic powder.  Crack eggs in a bowl, adding the milk.  Place the chicken in the egg and milk solution.  Place cornbread stuffing mix in a plastic bag.  Pound with fist on the bag, mincing the stuffing.  Dump the stuffing onto a plate.  With a fork, lift each chicken piece from the egg and milk solution and roll in the breading.  Then place in a covered baking dish.  When finished, add a little water to the dish.  Sprinkle the chicken with paprika.  Add a little olive oil.  Set aside.

2 – Cut each Brussels sprout into two pieces.  Place in large, wide-mouthed, covered baking dish.  Chop the onion.  Season with salt, pepper, and olive oil.  Add 1 and one-half inch of water.  Cook on high in the microwave for 15 minutes.  When finished, lift the cover and sprinkle Parmesan cheese, generously, on top.  Recover to preserve warmth and to melt the cheese.

3 – Peel and slice the carrots.  Place in a baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a small amount of water.  Cook on high for 4 minutes in the microwave.

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

5 – Serve hot.

–chicken nuggets adapted from food.com; Brussels sprouts and carrots original.

A Simple Dinner:  COLD SHRIMP ON ICE / SALAD WITH WALNUTS, MUSHROOMS, TOMATO, ONION, AND OREGANO

 

–shrimp (frozen, pre-packaged, 60 to 80 small)

–cocktail sauce (bottled)

–romaine lettuce (one-fourth package)

–walnuts (a handful)

–mushrooms (3 sliced, baby bellas)

–tomato (2 slices, chopped)

–onion (one-half medium, chopped)

–oregano (fresh if possible)

–salad dressing of your choice

–salt and pepper

 

1 – Thaw shrimp overnight in the refrigerator.  Dump shrimp into large, wide-mouthed, covered baking dish.  Cook on high for 3 minutes.  Pour cold water over the shrimp and rinse.  Then leave sitting in cold water.  Set aside.

2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl.  Season with salt, pepper, and oregano.  Add 2 tablespoons of your favorite salad dressing.  Stir well.

3 – Drain the shrimp.  Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top.  Place cocktail sauce in dipping cup.

4 – Serve the shrimp with cocktail sauce and the salad cold.

–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.

A Simple Dinner:  OVEN FRIED COD / TOMATO PIE WITH BASIL AND FETA / GARLIC SPINACH

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

–Italian-style seasoned breadcrumbs (boxed)

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

–white bread (3 slices)

–basil (fresh, if possible)

–feta cheese (one-fourth package)

–spinach (fresh, pre-packaged)

–garlic powder

–salt and pepper

–olive oil

 

1 – Place in the cod in a plastic bag.  Season with salt, pepper, and a generous amount of olive oil.  Add one-third cup of breadcrumbs to the plastic bag.  Shake well.  Place in baking dish with a little water.  Add a bit of olive oil to the top.  Set aside.

2 – Break apart white bread into 1 – inch pieces, adding half of the bread to the bottom of a covered, wide-mouthed, baking dish.  Slice tomatoes in half, taking out core.  Season with salt, pepper, and basil.  Add feta to the top.  Cover with the remaining bread pieces.  Season with olive oil.  Cook on high in the microwave for 8 minutes.  When finished, let sit for 15 minutes to cool.

3 – Add spinach to a large, wide-mouthed baking dish with cover.  Season with salt, pepper, olive oil, and garlic powder.  Cook on high in the microwave for 5 minutes.

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

5 – Serve the cod and spinach hot, and the tomatoes warm.

–recipes original.