–cod (size of 3 decks of cards, one-half pound)
–green onions (1 stalk)
–turnip greens (fresh, pre-packaged)
–salt and pepper
–brown rice (boxed)
–chicken broth (non-fat, low sodium)
–creamy Caesar salad dressing
1 – Place cod in a covered baking dish with a little water. Season with salt and pepper. In a small bowl, stir together 3 tablespoons of mayonnaise, a sliced green onion, 2 tablespoons of Parmesan cheese, and 1 teaspoon of Worcestershire sauce. Spread the mayonnaise mixture over the top of the cod. Set aside.
2 – Place half a package of turnip greens in a large, wide-mouthed, covered baking dish. Season with salt, pepper, olive oil, and garlic powder. Microwave for 5 minutes on high. Then sprinkle Bac’n pieces over the top.
3 – Measure two-thirds cup of brown rice in a covered baking dish. Add two-thirds cup of chicken broth. Season with one-half teaspoon of salt, and a couple of drops of olive oil. Microwave on high for 5 minutes.
4 – Add one-half package of salad greens to a mixing bowl. Season with salt and pepper. Add a generous amount of Parmesan cheese. Pour 2 tablespoons of creamy Caesar salad dressing into the salad greens, and stir well.
5 – Microwave the cod on high for 6 minutes. Test center to be sure that it is done. If not, return to the microwave for 1 minute more.
6 – Serve the salad first, cold; then serve the remaining dinner hot.
–cod from “taste of home” web site; other recipes original.