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.

CHICKEN ENCRUSTED WITH PARMESAN – ALMONDS – PARSLEY

–4 chicken tenderloins or breast strips

–plain breadcrumbs (boxed)

–Parmesan cheese (shredded)

–almonds (one-half small package, sliced)

–parsley

–salt and pepper

–olive oil

1 – Place one-third cup of breadcrumbs on a large plate.  Add Parmesan cheese, almonds, parsley (cut in small pieces).  Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Then place the chicken on the plate of crumbs, turning with a fork to cover well.  Place in a covered baking dish.  Microwave for 5 minutes on high.

2 – Serve the chicken hot.  I also served oven fried okra and squash casserole, which can be found in this blog by using the search feature.

–chicken adapted from Microwave French Cookbook; okra and squash original.

SPICY CREOLE COD WITH TOMATO / WHITE RICE

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

–hot sauce (bottled, Louisiana or Tabasco, etc.)

–onion (one half, medium)

–tomato sauce (1 small can)

–tomato juice (one-third cup)

–Worcestershire sauce

–paprika

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–white rice (instant)

 

1 – Chop the onion, and place in the bottom of a covered baking dish.  Add the tomato sauce and tomato juice, seasoning with 2 teaspoons of Worcestershire sauce and 2 teaspoons of hot sauce.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Microwave on high for 8 minutes.  Then place the cod in the tomato sauce.  Drench with lemon juice.  Season the cod with salt, pepper, paprika, garlic powder, and olive oil.  Set aside.

2 – Measure two-thirds cup of white rice into a covered baking dish.  Add two-thirds cup of water.  Season with salt (one-half teaspoon) and olive oil.  Microwave on high for 3 minutes.  Let sit, covered, at least 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod and sauce on top of the white rice.

–cod adapted from The Commander’s Palace New Orleans Cookbook; rice original.

CREAMED CHICKEN ON ENGLISH MUFFIN / PARMESAN TOMATO / CAJUN BLACK – EYED PEAS / HOMEMADE HUMMUS APPETIZER

Note:  My husband Paul gave this dinner five stars.

–black-eyed peas (frozen, one cup)

–chicken broth (non-fat, low sodium)

–Cajun or Creole seasoning

–salt and pepper

–olive oil

–chickpeas (garbanzo beans, 1 can)

–garlic powder (to taste)

–lemon juice (2 tablespoons)

–toasted sesame seeds (2 tablespoons)

–cumin (bottled, 1 teaspoon)

–paprika

–4 chicken tenderloins or breast strips

–mayonnaise

–yogurt

–hot sauce (one-half teaspoon, such as Tabasco or Louisiana)

–mushrooms (4 baby bellas)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–English muffin (whole wheat, sliced open)

–tomato (1 medium)

–Parmesan cheese (shredded)

–crackers or pita bread

1 – Measure 1 cup of black-eyed peas into a slow cooker.  Add 1 and one-half cup of chicken broth.  Season with Cajun or Creole seasoning, salt, pepper, and olive oil.  Cook on low for no more than 6 hours.  Place on warm setting when finished.

2 – Drain chickpeas in a colander.  Place in a food processor.  Add garlic powder to taste, lemon juice, sesame seeds, cumin, and 2 drops of olive oil.  Add one-half cup of water.  Pulse until blended to fine consistency.  When serving, sprinkle top with paprika.  Serve with crackers or pita bread.

3 – Slice mushrooms and onion into a covered baking dish.  Add a very small amount of water.  Microwave for 4 minutes on high.  Place chicken on top.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes on high.  Set aside.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl.  Season with hot sauce, salt, and pepper.  Microwave on high for 45 seconds, uncovered.

5 – Slice chicken into bite-sized portions.  Stir in mayonnaise and yogurt sauce.  Just before serving, sprinkle the top with Bac’n pieces.  Cover to preserve warmth.  Heat the muffins for 30 seconds in the microwave.

6 – Slice the tomato into 2 pieces.  Season with salt and pepper.  Sprinkle Parmesan cheese generously on top.  Heat in the microwave for 1 minute.

7 – Serve the hummus as an appetizer with crackers or pita bread.  Serve the chicken with sauce on top of the English muffins, one half to each person, with the peas and tomato as sides.

8 – Serve the dinner hot.

–hummus from Real Simple; chicken and tomato from The Commander’s Palace New Orleans Cookbook; peas original.

SALMON WITH BASIL – PARSLEY – GARLIC IN LEMON SAUCE / STEAMED ASPARAGUS WITH LEMON PEPPER / HERBED MASHED POTATOES

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

–basil

–parsley

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–asparagus (frozen, package for steaming)

–lemon pepper

–potatoes (2, medium)

–milk (dairy, soy, or almond)

–tarragon, basil, oregano, marjoram, onion bits, garlic powder

 

 

1 – Scrub the potato skins.  Cut potatoes into 1 – inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave for 15 minutes on high.

2 – Place the salmon in a covered baking dish.  Add a little water, and then several squirts of lemon juice.  Season with basil, parsley, garlic, salt, pepper, and olive oil.  Set aside.

3 – Steam the asparagus in the package designed for steaming for 3 and one-half minutes.  Leave in the package for warmth until ready to serve.

4 – Place the cooked potatoes in a food processor.  Season with all the herbs (tarragon, basil, oregano, marjoram, onion bits, garlic powder).  Add a small amount of milk.  Pulse until smooth.  Return to covered baking dish.  Microwave for 2 minutes on high.

5 – Open the package of asparagus.  Season with salt, pepper, olive oil, and lemon pepper.

6 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

7 – Serve the meal hot.

–salmon adapted from allrecipes.com; other recipes original.

SPICY CREOLE TILAPIA / TUSCAN EGGPLANT APPETIZER

–tilapia (2 fillets, medium)

–cayenne pepper

–Creole seasoning (boxed)

–Worcestershire sauce

–chicken broth

–oregano

–onion bits

–parsley

–eggplant (1, medium)

–basil, oregano, garlic powder

–salt and pepper

–onion (chopped, one-half, medium)

–olive oil

–Parmesan cheese

–Italian seasoning breadcrumbs

–tomato (1, medium)

–crackers

 

1 – Prepare the eggplant ahead of time, so that it will cool.  Wash the skin of the eggplant, and puncture with a fork all around.  Microwave on a plate for 5 minutes on one side; then turn over for 5 minutes more.  Cool in microwave or the refrigerator.  When the eggplant is cool, cut off the stalk, and then cut open lengthwise.  Rake the inside onto a cutting board.  Cut two ways, and then place the eggplant flesh in a mixing bowl.  Finely chop the onion, and chop the tomato.  Place in the bowl.  Season with basil, oregano, garlic powder, salt, pepper, olive oil.  Add one-fourth cup of breadcrumbs, and one-fourth cup of Parmesan cheese.  Stir well.  Keep in refrigerator until serving time.

2 – Place the tilapia in a covered baking dish.  Season with Creole seasoning, parsley, cayenne pepper, oregano, salt, pepper, onion bits, and olive oil.  Add chicken broth just to cover.  Sprinkle Worcestershire sauce over the whole.  Cook for 4 minutes in the microwave on high.

3 – Serve the eggplant appetizer with crackers while the tilapia is cooking.  Serve the appetizer cold and the tilapia hot.

–eggplant adapted from allrecipes.com; tilapia adapted from The Commander’s Palace New Orleans Cookbook.

A Simple Dinner:  BREADED & CREAMED COD WITH BRANDY, WHITE WINE, & BROTH / ZUCCHINI / BUTTERED CORN

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

–plain breadcrumbs

–mayonnaise

–yogurt (plain, non-fat)

–brandy (an inexpensive brand)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–zucchini (1, medium)

–corn (frozen, one-half package)

–Promise Activ (heart-healthy margarine)

–olive oil

–salt and pepper

–parsley

 

1 – Place corn in a covered baking dish.  Season with salt, pepper, and Promise Activ.  Microwave on high for 3 minutes.

2 – Peel and slice zucchini into one-fourth inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes (no more).

3 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Place in a deep, covered baking dish.  Add equal small amounts of brandy, wine, and chicken broth.  Microwave for 6 minutes.  Check to be sure that liquid is not bubbling up.  If it is, reduce power to 50 percent, and double remaining cooking time.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high, uncovered, for 45 seconds.  Pour over the cooked cod.  Add a little parsley on top.

5 – Serve the dinner hot.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

SPICY TARRAGON CHICKEN WITH MUSHROOMS, POTATOES, & ONION IN WINE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–salt and pepper

–olive oil

–garlic powder

–mushrooms (5 baby bellas)

–diced potatoes (canned)

–green onions (2 stalks)

–Worcestershire sauce

–white wine (cooking wine is fine)

–tarragon

–cayenne pepper

–broccoli (1 head, fresh)

–hot sauce (such as Tabasco)

 

1 – Empty a can of potatoes in a large, wide-mouthed, covered baking dish.  Slice mushrooms and green onions, and place on top of the potatoes.  Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and garlic powder.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the chicken on top of the vegetables in the baking dish.  Sprinkle with Worcestershire sauce, cayenne pepper, and tarragon.  Add a bit more olive oil on top.  Add 1 inch of wine.  Cook on high in the microwave for 9 minutes.

2 – Cut the florets and some stem from the stalk of broccoli.  Cut into large pieces.  Place the broccoli in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

3 – Serve the dinner hot.  Put hot sauce on the top to serve with the broccoli.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; broccoli original.

A Simple Dinner:  TARRAGON CHICKEN WITH WHITE WINE & BROTH / GREEN BEANS WITH ALMONDS / DILLED CARROTS

Note:  I got this dinner on the table in 10 minutes, though I admit that I hurried.

–4 chicken tenderloins or breast strips

–tarragon

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–salt and pepper

–olive oil

–green beans (frozen)

–almonds (12)

–miniature carrots (packaged)

–dill

 

1 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle almonds on top.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 3 minutes.

2 – Place 12 miniature carrots in a covered baking dish.  Season with salt, pepper, dill, and olive oil.  Cook on high in the microwave for 3 minutes.

3 – Place the chicken in a plastic bag.  Add a small amount of olive oil.  Season with salt and pepper.  Add one-fourth cup of plain breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Add chicken broth and white wine just to cover.  Season with tarragon and a little more olive oil.  Cook on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; carrots adapted from a friend’s recipe, Shakopee, Minnesota; green beans original.

MARINATED LEMON PEPPER COD / CAULIFLOWER WITH PARMESAN & OREGANO / SQUASH CASSEROLE WITH GREEN ONION / FETA – TOMATO SALAD

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

–lemon pepper seasoning (bottled)

–salt and pepper

–olive oil

–cauliflower (fresh)

–Parmesan cheese (shredded)

–oregano

–summer or yellow squash (2, fresh, medium)

–green onions

–Bac’n pieces

–plain breadcrumbs

–feta cheese

–tomatoes (2, medium, fresh)

–capers (about 12)

 

1 – The day before your dinner, season cod with lemon pepper, salt, pepper, and olive oil, placing in a covered baking dish, and then putting in the refrigerator to marinate overnight.

2 – Slice “steaks” of cauliflower, one-half inch thick, and place in one layer in a covered baking dish.  Season with oregano, salt, pepper, olive oil, and Parmesan cheese.  Microwave for 5 minutes on high. 

3 – Peel and slice squash.  Slice 2 stalks of green onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with plain breadcrumbs, Bac’n pieces, salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Slice the tomatoes and place on a serving plate.  Slice the green onions and sprinkle on top.  Sprinkle capers around the plate.  Season with salt, pepper, olive oil, and feta cheese. 

5 – Microwave the cod for 6 minutes on high.

6 – Serve the cod, squash, and cauliflower hot, and the salad cold.

–cauliflower adapted from French Gardener Dishes; other recipes original.

CREAMY COD WITH BASIL / QUINOA / BLACK-EYED PEAS WITH THYME & ONION

–black-eyed peas (frozen)

–thyme

–onion (medium, divided in halves)

–chicken broth (low sodium, non-fat)

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

–basil

–plain breadcrumbs (boxed)

–mushrooms (4 small; I use baby bellas)

–onion (one-half medium)

–green onion (2 stalks)

–mayonnaise

–yogurt (plain, non-fat)

–clam juice

–salt and pepper

–olive oil

–quinoa (boxed)

 

1 – Place 1 cup of black-eyed peas in a slow cooker.  Add one and one-third cups of chicken broth.  Chop one-half onion, and add to the cooker.  Season with salt, pepper, thyme, and olive oil.  Cook on low for no more than 6 hours (more will overcook).

2 – Place two-thirds cup of quinoa in a tight-fitting, covered, baking dish.  Add one and one-third cups of chicken broth.  Season with salt (one-half teaspoon) and a drop of olive oil.  Microwave on high for 6 minutes, and then on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice mushrooms, (white) onion, and green onions, and place in bottom of a covered baking dish.  Add clam juice just to cover.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Place cod in a plastic bag.  Pour a little olive oil in the bag.  Season with salt and pepper.  Add one-third cup of plain breadcrumbs.  Shake well.  Then place cod on top of the vegetables in the baking dish.  Season with basil.  Microwave on high for 7 minutes.  Cod is done when the fish starts breaking apart.

4 – Mix 2 tablespoons of yogurt and 2 tablespoons of mayonnaise together.  Stir well.  Season with salt and pepper.  Microwave on high for 45 minutes in a small bowl, covered.  Then spoon over the cod.

5 – Serve the cod and vegetables on top of the quinoa, with the peas as a side.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

A Simple Dinner:  HERBED SALMON, POTATOES, & CAULIFLOWER

Note:  This easy dinner takes 35 minutes of microwaving time.

 

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

–tarragon, rosemary, thyme, basil, marjoram, parsley

–salt and pepper

–olive oil

–potatoes (2, medium)

–cauliflower (1 head)

 

1 – Scrub the jackets of the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish.  Add 2 inches of water.  Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

2 – Wash the cauliflower, and cut off the florets.  Place in one layer in a wide-mouthed, covered baking dish.  Add 2 inches of water. Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

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

4 – Serve the dinner hot.

–recipes original.

OVEN FRIED CHICKEN SALAD WITH SPECIAL PARMESAN DRESSING

–4 chicken tenderloins or breast strips

–eggs (2)

–milk (dairy, soy, or almond)

–plain breadcrumbs (boxed)

–salad greens

–tomato (1 medium, chopped)

–avocado (1 medium, chopped)

–baby bella mushrooms (4, chopped)

–Parmesan cheese (shredded)

–onion (2 slices, finely chopped)

–extra virgin olive oil

–garlic powder

–lemon juice

–honey

–white wine

–salt and pepper

–olive oil

 

1 – Chop the tomato and mushrooms, and place in a mixing bowl.  Place one-half package of salad greens in the bowl. Season with salt and pepper.  Set aside.

2 – Add one-quarter cup of extra virgin olive oil to a small bowl suitable for stiring.  Add a dash of lemon juice, and 1 tablespoon of honey.  Add 2 tablespoons of white wine.  Add 2 tablespoons of Parmesan cheese.  Chop the onion finely and then add to the bowl.  Season with salt and pepper.  Stir well.  Pour a limited amount on top of the salad greens.  Stir well.  Add a chopped avocado.  Fold in gently.  Set aside.

3 – Break 2 eggs in a bowl suitable for dipping.  Add 1 teaspoon of milk and beat well.  Season the chicken with garlic powder.  Submerge the chicken in the eggs.  Add one-third cup of breadcrumbs to a plastic bag.  Place the chicken in the bag and shake.  Then submerge the chicken in the egg again.  And then again place the chicken in a plastic bag with breadcrumbs.  Shake well.  Stir the salad dressing again, and spoon about half of it over the chicken.  Microwave for 5 minutes on high.

4 – Serve the chicken hot and the salad cold.

–adapted from The Commander’s Palace New Orleans Cookbook.