–cod (size of 3 decks of cards, one-half pound)
–baby bella mushrooms (6 or 8)
–onion (one half, medium)
–celery (1 stalk)
–Bac’n pieces (soy bacon)
–whole wheat bread (2 slices)
–salt and pepper
–chicken broth (non-fat, low sodium)
–butter beans (canned)
–walnuts (a handful)
–feta cheese (one-half cup)
–avocado (1, medium)
–salad dressing (your favorite)
–croutons (1 handful)
1 – Rinse the mushrooms and celery. Then slice the mushrooms, celery, and onion. Place in a covered baking dish with a little chicken broth. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes. Break apart the whole wheat bread, and stir into the vegetables. Place the cod on top. Season with salt, pepper, olive oil, and parsley. Set aside.
2 – Rinse the butter beans in a colander. Place in a covered baking dish with a little water. Season with pepper and olive oil. Microwave on high for 3 minutes.
3 – Place one-half package of salad greens in a mixing bowl. Pour in the feta cheese and walnuts. Break apart the avocado and dice. Gently flow in the avocado with your favorite salad dressing. Sprinkle the top with croutons.
4 – Microwave the cod and dressing for 7 minutes (more because of the volume of food). Cod is done when it begins to break apart.
5 – Serve the cod on top of the dressing, hot, with the hot butter beans as a side. Serve the salad cold as an appetizer.