A Simple Dinner:  DEJON COD WITH TARRAGON & WHITE WINE / PARMESAN TOMATOES

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

–dejon mustard

–lemon juice

–tarragon

–white wine

–salt and pepper

–olive oil

–tomatoes (2, medium)

–Parmesan cheese

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  In a small bowl, mix together 2 tablespoons of mustard and a little wine.  Pour over the cod.  Season the cod with tarragon, salt, pepper, and olive oil.  Set aside.

2 – Wash the tomatoes, and then slice each into half parts.  Place in a covered baking dish, and season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top of the tomatoes.  Microwave on high for 2 minutes.

3 – Microwave the cod for 6 minutes, until it begins to break apart.

4 – Serve the dinner hot.

–cod adapted from Real Simple (the web); tomatoes from the web.

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SALMON WITH ROSEMARY & GARLIC / SCALLOPPED POTATOES WITH PAPRIKA & ONION BITS / TURNIP GREENS WITH FAUX BACON & GARLIC

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

–rosemary

–garlic powder

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–milk (dairy (if not lactose intolerant), soy, or almond)

–paprika

–onion bits (bottled)

–turnip greens (fresh, one-half large package)

–Bac’n pieces (soy bacon)

 

1 – Wash and peel potatoes.  Cut slices through the potatoes.  Using a large, wide-mouthed, covered baking dish, layer the potatoes without overlap.  Season with salt, pepper, paprika, and onion bits.  Then add another layer with the same seasoning.  Finish with several drops of olive oil.  Using milk, just cover the potatoes.  Microwave for 10 minutes on high; and then for 10 minutes more on 50 percent power.

2 – Place the turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 5 minutes.  Then sprinkle Bac’n pieces on top.

3 – Place the salmon in a covered baking dish, with a little water.  Season with rosemary, garlic, salt, pepper, and olive oil.  Cook on high for 4 and one-half minutes, and 1 minute longer if not done in the center.

4 – Serve the dinner hot.

–salmon adapted from Kroger’s, Oxford, Mississippi; other recipes original.

CROUTON – ENCRUSTED CHICKEN WITH PARSLEY – THYME – GREEN ONIONS IN RED WINE SAUCE / KALE WITH PESTO SAUCE / BASIL CARROTS

–4 chicken tenderloins or breast strips

–croutons (1 cup, seasoned)

–thyme and parsley

–green onions (2 stalks)

–red wine (cooking wine is fine)

–kale (one-third large package, fresh)

–pesto sauce (or basil, garlic powder, and olive oil)

–carrots (miniature, 12, fresh, packaged)

–basil

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, place croutons.  Pound the croutons on the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the chicken.  Shake well.  Place in a covered baking dish.  Add one-quarter cup of red wine.  Season the chicken with thyme and parsley.  Dice green onions in one-quarter inch pieces.  Sprinkle the onions on top of the chicken.  Add a drizzle of olive oil over the whole.  Set aside.

2 – Place kale in a large, wide-mouthed baking dish with cover.  Add an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir.  The sauce should remain a thick consistency.  Microwave the sauce for 20 seconds on high.  Then pour the pesto sauce over the kale.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

–chicken adapted from Microwave French Cookbook; other recipes original.

COD WITH PARSLEY CREAM SAUCE / WHITE RICE

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

–parsley (1 large bunch, fresh)

–yogurt (non-fat, plain) and mayonnaise

–bay leaves (2)

–ginger

–lemon juice

–onion bits (bottled)

–white rice (boxed)

 

1 – Place the cod in a covered baking dish.  Add a little water. Drench in lemon juice.  Season with bay leaves (submerge in the water), ginger, onion bits, a very generous amount of parsley, and olive oil.  Set aside.

2 – Add 2 tablespoons of yogurt and 2 tablespoons on mayonnaise to a microwaveable small bowl.  Season with salt and pepper.  Stir well.  Set aside.

3 – Add two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave for 3 minutes on high.  Let stand for at least 5 minutes, covered.

4 – Cook the cod for 6 minutes in the microwave on high.  Then microwave the yogurt and mayonnaise on high for 30 seconds.  Pour the hot yogurt – mayonnaise over the cod.

5 – Serve the dinner hot, the cod on top of the rice.

–cod adapted from “how to cook great,” youtube; white rice original.

BUTTERY SALMON WITH TARRAGON AND LEMON IN WHITE WINE / OPEN – FACED TOMATO PIE WITH PARMESAN – FETA – GREEN ONIONS

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

–tarragon

–lemon juice

–white wine

–salt and pepper

–Promise Activ margarine (heart-healthy)

–tomatoes (fresh, 3 medium)

–Parmesan cheese

–feta cheese

–green onions (3 stalks)

–olive oil

–whole wheat English muffins (2)

 

1 – Break apart the English muffins, covering the bottom of a large, wide-mouthed, covered baking dish.  Cut off the end of the tomatoes, and then slice in half.  Place the tomatoes on top of the broken muffins.  Season with salt, pepper, a generous amount of feta and Parmesan.  Wash the green onions, and then slice into pieces about half an inch long.  Place the onions on top of the cheese.  Season the whole with olive oil.  Cook on high in the microwave for 10 minutes.  Let stand, uncovered, for at least 5 minutes.

2 – Place the salmon in the bottom of a covered baking dish.  Add one-quarter cup of white wine.  Drench the salmon in lemon juice.  Season with salt, pepper, and tarragon.  Dot with margarine, a generous amount.  Microwave on high for 4 and one-half minutes.  When finished, check to be sure that center is done.  If not, replace in microwave for 1 minute more.

3 – Serve the dinner hot.  I also added kale with faux bacon and garlic, which can be found by using the search box in this blog.

–salmon adapted from Taste of Home web site; tomato pie original.

A Simple Dinner:  TILAPIA WITH CAPERS & HERBS

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

–capers (a dozen)

–paprika

–oregano

–garlic powder

–lemon juice

–salt and pepper

–olive oil

1 – Place the tilapia in a covered baking dish.  Add a little water.  Drench with lemon juice.  Season with paprika, oregano, garlic powder, salt, pepper, and olive oil.  Add capers on top.

2 – Cook the tilapia for 4 and one-half minutes in the microwave on high.

3 – Serve the tilapia hot.  I also served broccoli and quinoa, which can be found in the search box on this blog.

–tilapia from Taste of Home web site.

COD WITH MUSHROOMS – BUTTERED CRUMBS – WHITE WINE / QUINOA / BROCCOLI

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

–mushrooms (4 or 5 baby bellas)

–plain breadcrumbs

–Promise Activ (heart-healthy margarine)

–white wine

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–broccoli (1 stalk)

 

1 – Place two-thirds cup of quinoa in a wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a drop of olive oil.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 9 minutes.

2 – Wash mushrooms, and then slice them and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod on top of the mushrooms.  Season with salt and pepper.  Set aside.

3 – Place 2 tablespoons of margarine in a microwaveable bowl.  Microwave on high for 20 seconds.  Add breadcrumbs and stir.  Then place the breadcrumbs on top of the cod.  Set aside.

4 – Cut the stalk off the broccoli, leaving some stem and the florets.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 4 minutes.

5 – Microwave the cod for 5 minutes on high.

6 – Serve the dinner hot.

–cod adapted from a scallops recipe from the French Microwave Cookbook; other recipes original.

CORNISH HEN WITH RED WINE & CURRANT JELLY / HERBED POTATOES / GREEN BEAN CASSEROLE / CORNBREAD STUFFING WITH CELERY & GREEN ONION

Note:  This is a holiday dinner for two, taking about an hour to prepare.

–Cornish hen (1)

–red wine

–red currant jelly

–thyme

–onion bits

–chicken broth (non-fat, low sodium)

–celery (1 stalk)

–Bac’n pieces (soy bacon)

–parsley

–nutmeg

–red potatoes (2, medium)

–tarragon, marjoram, parsley, onion bits, thyme, garlic powder

–green beans (2 handfuls, frozen)

–French fried onions (boxed)

–mushrooms (4 or 5, baby bellas)

–green onions (4 stalks, divided)

–cornbread stuffing (boxed)

–milk (dairy if not lactose sensitive, soy, or almond)

–salt and pepper

–olive oil

1 – Unwrap the hen and place on a sturdy cutting board.  Using your sharpest knife, cut through the hen by the backbone, making two portions.  Turn breast side up in a covered baking dish.  Season with thyme, salt, pepper, nutmeg, parsley, and olive oil.  Add one-fourth cup of chicken broth.  Set aside.

2 – Place 3 tablespoons of currant jelly in a microwaveable bowl.  In a separate bowl, pour one-fourth cup of red wine.  Set aside.

3 – Scrub potatoes thoroughly.  Slice into 1 – inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 15 minutes.  When finished, place in a food processor.  Season with tarragon, garlic powder, thyme, onion bits, marjoram, and parsley.  Add milk to desired consistency.  Drain the baking dish of water, and then add the potatoes to it.  Microwave on high for 2 minutes. 

4 – Slice mushrooms and place in a large, wide-mouthed, covered baking dish.  Slice 2 stalks of green onion.  Season with salt, pepper, and olive oil.  Add an inch of milk.  Microwave on high for 3 minutes.  Add green beans to the other vegetables, and stir.  Microwave on high for 5 minutes, taking care to be sure that milk does not overflow.  If so, cut power to 50 percent, and double remaining cooking time.

5 – Chop celery and green onion into fine pieces.  Place in 2 microwaveable bowls, half in each.  Season with olive oil.  Microwave on high for 1 minute.  When finished, add cornbread stuffing to the bowls.  Fill almost to the top with chicken broth.  Microwave on high for 1 minute.

6 – Microwave the Cornish hen for 5 minutes on 1 side; then turn over (with fork) and microwave for 5 minutes more.  Heat the red wine for 45 seconds in the microwave; also heat the currant jelly for 45 seconds.  Stir the wine and jelly together, and then pour over the hen.  Add Bac’n pieces to the top of the hen just before serving.

7 – Serve the dinner hot.

–Cornish hen adapted from astray recipes.com; potatoes, green beans, and stuffing original.

A Simple Dinner: SALMON WITH GREEN ONION – PARSLEY – DILL / SPINACH WITH LEMON PEPPER / LENTILS WITH FAUX BACON

Note:  For an even easier dinner, use bottled onion bits instead of green onions with the salmon.

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

–green onions (2 stalks)

–parsley

–dill

–lemon juice

–spinach (fresh, packaged)

–lemon pepper

–lentils (1 can)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Chop green onions into very tiny pieces.  Add green onions, parsley, and dill to the salmon.  Season with salt, pepper, and olive oil.  Set aside.

2 – Place spinach in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 5 minutes.

3 – Rinse lentils in a colander.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 3 minutes.  When finished, sprinkle Bac’n pieces on top of the lentils.

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

5 – Serve the dinner hot.

–salmon adapted from food network; spinach and lentils original.

ORANGE CHICKEN WITH ROSEMARY – GARLIC – CAYENNE / KALE WITH GARLIC & FAUX BACON / CARROTS WITH GINGER

–4 chicken tenderloins or breast strips

–orange (1, fresh)

–lemon pepper (bottled)

–rosemary

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–kale (fresh, pre-packaged)

–Bac’n pieces

–carrots (miniature, pre-packaged)

–ginger

 

1 – Peel the orange and break apart the sections.  Place in a covered baking dish.  Then cut each section into 2 pieces.  Microwave on high for 2 minutes.  Place the chicken on top of the hot orange sections.  Season with lemon pepper, rosemary, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Fill a large, wide-mouthed, covered baking dish with kale.  Season with salt, pepper, garlic power, and olive oil.  Add 1 inch of water.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces on top, generously.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, ginger, and olive oil.  Add 1 inch of water.  Microwave for 4 minutes on high.

 

4 – Cook the chicken for 6 minutes (longer because of the volume of food that includes the orange).

5 – Serve the dinner hot.

–chicken adapted from Real Simple; carrots adapted from 1908 Provisions restaurant, Fairview Inn, Jackson, Mississippi; kale original.