PARMESAN CHICKEN WITH CRUSHED ALMONDS / SPICY OVEN FRIED OKRA / TOMATO SALAD WITH AVOCADO, FETA, & CAPERS

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–almonds (sliced, one-third small package)

–parsley (fresh if at all possible)

–fine plain breadcrumbs

–eggs (2)

–milk (2 teaspoons, dairy, soy, or almond)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper

–cut okra (one-half package, frozen)

–cornbread stuffing (boxed, one-half cup)

–tomatoes (2 medium)

–avocado (one-half medium)

–feta cheese

–capers

–basil (fresh if possible)

 

1 – Break 2 eggs into bowl.  Add milk.  Season with salt, pepper, and a dollop of olive oil.  Place chicken in bowl and submerge.  Place breadcrumbs on a large plate.  Place the chicken, piece by piece, on the breadcrumbs and roll to cover.  Put the chicken in a covered baking dish.  Pour in a small amount of chicken broth.  Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter.  Pour on top of the chicken.  Season with salt, pepper, parsley, and a tad of olive oil.  Set aside.

2 – Place the okra in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Add 1 inch of water.  Cook on high in the microwave, covered, for 4 minutes.  Then cook for 10 minutes on 50 percent power.  Stir in breadcrumbs, and then cook for 1 minute more.

3 – Slice the tomato and the avocado.  Place on a serving plate.  Add feta cheese, capers, and basil.  Drizzle with olive oil.

4 – Cook the chicken on high for 5 minutes.  Then top with the Parmesan cheese.

5 – Serve the chicken and okra hot, and the tomato salad cold.

–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.

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CHICKEN WITH GREEN GRAPES & TARRAGON / WHITE RICE / CAESAR SALAD WITH AVOCADO, TOMATO, FETA, & WALNUTS

–4 chicken tenderloins or breast strips

–green grapes (large bunch)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–fine plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–white rice (instant)

–salad greens

–tomato (1 medium)

–avocado (one-half medium)

–walnuts (a handful)

–feta cheese

–Caesar salad dressing

 

1 – Wash grapes.  Then split each grape lengthwise.  Place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, tarragon, and olive oil.  Cook in the microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Place on top of grapes in the baking dish.  Season with tarragon and a little more olive oil.  Set aside.

3 – Measure two-thirds cup of rice in wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

4 – Pour one-half package of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper, and add to bowl.  Add one-half cup of feta cheese to the bowl, along with the walnuts.  Stir well.  Add Caesar dressing to taste.  Wash an avocado, and then slice one-half in small pieces.  Fold gently into the salad.

5 – Serve the chicken on top of the rice, hot, and serve the salad cold as an appetizer first.

–adapted from The French Microwave Cookbook; salad original.

TERIYAKI SALMON WITH ONION & GARLIC / ROSEMARY POTATOES & ONION / SPINACH – KALE WITH GARLIC

–salmon (the size of 3 decks of cards)

–teriyaki sauce

–onion bits

–garlic powder

–salt and pepper

–olive oil

–rosemary (fresh is possible)

–potatoes (2 medium)

–onion (1 medium)

–kale – spinach (pre-packaged, fresh)

 

1 – Place the salmon in a covered baking dish with a little water.  Add one-third cup of teriyaki sauce.  Season with salt, pepper, onion bits, garlic powder, and olive oil.  Set aside.

2 – Cut potatoes and onion into 1 – inch pieces.  Place in bottom of wide-mouthed, large, covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high in microwave for 15 minutes.

3 – Place kale – spinach mix in wide-mouthed, large, baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Add 1 inch of water.  Cook on high for 5 minutes in microwave.

4 – Cook the salmon on high in microwave for 4 and one-half minutes.  When finished, test to be sure center is done.  If not, continue cooking for 1 minute more.

5 – Serve the dinner hot.

–recipes original.

LEMON PEPPER COD / TOMATO PIE WITH CORNBREAD STUFFING

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

–lemon pepper seasoning

–salt and pepper

–olive oil

–2 medium fresh tomatoes

–basil (fresh if possible)

–cornbread stuffing (boxed)

–Parmesan cheese (shredded)

–yogurt

–mayonnaise

 

1 – Fill bottom of large, wide-mouthed, covered baking dish with one-fourth box of cornbread stuffing.  Slice the tomatoes and lay on top of the stuffing.  Season salt, pepper, and basil.  Generously sprinkle Parmesan cheese over the whole.  Top with more cornbread stuffing.  Drizzle olive oil on top.  Cook in microwave for 5 minutes.  Let sit for 15 minutes, because tomato will be very, very hot.

2 – Mix 2 tablespoons of plain yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Heat on high in the microwave for 45 seconds.  Pour all over the top of the tomato pie.

3 – Place the cod in the bottom of a covered baking dish with a little water.  Season with lemon pepper, salt, pepper, and olive oil.  Cook on high for 5 minutes in the microwave.

4 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  GARLIC SHRIMP WITH CHIVES, ONION, & WHITE WINE / WHITE RICE / BUTTER BEANS WITH FAUX BACON & BUTTER

–shrimp (half a package of medium, frozen shrimp)

–garlic powder

–chives

–onion bits

–white wine

–white rice (instant)

–butter beans (canned)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

–salt and pepper

–olive oil

 

1 – Thaw the shrimp in the refrigerator overnight.  Place the shrimp in a covered baking dish.  Season with salt, pepper, onion bits, garlic, and olive oil.  Add white wine to cover.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Place one and one-third cups of water in the same dish.  Season with salt and olive oil.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

3 – Rinse butter beans in a colander.  Empty into a covered baking dish.  Season with Bac’n pieces, salt, pepper, and Promise Activ margarine.  Cook on high in the microwave for 3 minutes.

4 – Cook the shrimp on high in the microwave for 3 minutes.

5 – Serve the shrimp on top of the white rice, with the butter beans as a side.  Serve the dinner hot.

–recipes original.

CHICKEN WITH CARROTS & ONIONS / CORNBREAD STUFFING / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–carrots (3, medium)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–cornbread stuffing (boxed)

–green peas (frozen, half a package)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in the bottom of a covered baking dish.  Peel and slice the carrots into one-quarter inch pieces, and place in the dish.  Season with salt and pepper and just cover with chicken broth.  Cook on high in the microwave for 4 minutes.  Set aside.

2 – Place one-half box of cornbread stuffing in a covered baking dish.  Just cover with chicken broth.  Cook on high in the microwave for 3 minutes.

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

4 – Nestle the chicken within the onion and carrots.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

5 – Serve the dinner hot, with the chicken sauce on top of the cornbread stuffing.

–recipes original.

OREGANO TILAPIA WITH CRUSHED CROUTONS / GREEN SALAD WITH CAPERS, TOMATO, FETA, ONION, & WALNUTS

–2 medium tilapia

–croutons (seasoned, packaged)

–oregano (fresh if possible)

–olive oil

–salt and pepper

–salad greens

–capers

–tomato (1 fresh, medium)

–onion (one-half, medium)

–feta cheese (half a package of crumbled)

–walnuts (handful)

 

1 – Place the tilapia in a plastic bag.  Season with salt, pepper, oregano, and olive oil.  Place a generous portion of croutons in a separate plastic bag.  Crush against the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the tilapia.  Shake well.  Place the tilapia in a covered baking dish with a little water.  Pour any remaining croutons over the top.  Cook in the microwave on high for 5 minutes.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato and onion, and place in the bowl.  Add the feta, walnuts, and about 2 dozen capers.  Pour some of the caper juice into the salad.  Salt and pepper the salad.  Add olive oil to taste.  Stir well.

3 – Serve the hot tilapia with the cold salad on the side.

–recipes original.

VIETNAMESE SWEET AND SOUR SHRIMP / WHITE RICE

–shrimp (one-half package of fresh medium shrimp)

–red bell pepper

–onion

–garlic powder

–clam juice

–brown sugar

–paprika

–lime juice

–peanuts

–white rice (instant)

 

1 – Slice off two sections of red bell pepper, and then chop.  Chop one-half onion.  Place the pepper and onion in a covered baking dish, and add one-quarter cup of clam juice.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.  Set aside.

2 – Measure two-thirds cup of white rice in a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with salt and a dollop of olive oil.  Cook on high in the microwave for 3 minutes.  Let sit, covered, for at least 5 minutes.

3 – Rinse the shrimp, and then place on top of the pepper and onion.  Season with paprika, garlic powder, and lime juice.  Cook for 2 minutes on high in the microwave.  Then add 3 tablespoons of brown sugar, sprinkled on top of the shrimp.  Season with olive oil.  Than cook for 1 minute more in the microwave on high.

4 – Just before serving, sprinkle the shrimp with a handful of peanuts.  Serve the shrimp hot on top of the rice.

–inspired by Real Simple.

BLACKENED SALMON / QUINOA / CREAMED BABY KALE & SPINACH

–salmon (the size of 3 decks of cards)

–blackened seasoning spice

–quinoa

–chicken broth (non-fat, low sodium)

–yogurt

–mayonnaise

–kale & spinach (fresh, pre-packaged)

–salt and pepper

–olive oil

 

1 – Place two-thirds of a cup of quinoa in a wide-mouthed, large, covered baking dish.  Add one and one-third cup chicken broth.  Cook on high in the microwave for 6 minutes; then cook on 50 percent power for 9 minutes.

 

2 – Place the salmon in a covered baking dish with a little water.  Season generously with blackened spice, a little salt, pepper, and olive oil.  Set aside.

3 – Place the kale and spinach in a large, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook for 5 minutes in the microwave on high.

4 – Mix two tablespoons, each, of mayonnaise and yogurt.  Season with salt and pepper.  Cook on high in the microwave for 45 seconds.

5 – Drain the kale – spinach.  Fold in the mayonnaise and yogurt.

6 – Cook the salmon on high for 4 and one-half minutes.  When finished, check to be sure that salmon is done.  If not, return to the microwave for 1 minute.

7 – Serve the salmon on top of the quinoa, with the kale – spinach as a side.

–adapted from Real Simple.

CURRY – GINGER TILAPIA WITH ONION / SQUASH CASSEROLE / GREEN BEANS WITH WALNUTS

Note:  You may substitute deveined, tail-off shrimp for the tilapia.

 

–2 tilapia (medium)

–curry

–ginger

–cayenne pepper

–clam juice

–onion (1 medium, divided)

–lemon juice

–fine plain breadcrumbs (boxed)

–olive oil

–salt and pepper

–squash (4 small, fresh)

–Bac’n pieces

–green beans (frozen)

–walnuts

 

1 – Slice half an onion and place in bottom of covered baking dish.  Add one-quarter cup of clam juice.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the tilapia in a plastic bag.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Place in the baking dish with the clam juice.  Season the tilapia, on top, with the curry, ginger, cayenne pepper, and a little more olive oil.  Set aside.

3 – Slice the squash and one-half onion.  Place in covered baking dish in layers, adding Bac’n pieces, salt, pepper, breadcrumbs, and olive oil to each layer.  Cook in the microwave on high for 4 minutes.

4 – Add two handfuls of green beans to a covered baking dish.  Top with salt, pepper, olive oil, and a handful of walnuts.  Cook on high in the microwave for 4 minutes.

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

6 – Serve the dinner hot.

–tilapia adapted from White House Chef Cookbook; squash and green beans original.