A Simple Dinner:  DILLED SALMON & PARMESAN – GOUDA CAESAR SALAD

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

–dill

–salt and pepper

–salad greens

–Parmesan cheese

–Gouda cheese (one-fourth package)

–Caesar salad dressing (creamy)

–croutons

–matchstick carrots (packaged, 2 handfuls)

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

2 – Add 2 handfuls of salad greens to a mixing bowl.  Cut the Gouda cheese in thin, bite-sized pieces and add to the bowl.  Add carrots.  Sprinkle with Parmesan cheese and croutons.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

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

4 – Serve the salmon, hot, atop the cold Caesar salad.

–salmon and salad adapted from wildalaskaseafood.com.

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PARMESAN COD WITH TOMATO & BLACK OLIVES / CAULIFLOWER WITH ONIONS & OREGANO / PURPLE HULL PEAS WITH MINCED ONION & FAUX BACON

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

–tomatoes (2, medium, fresh)

–black olives (sliced, canned)

–Parmesan cheese

–lemon juice

–salt and pepper

–olive oil

–cauliflower (1 head)

–onion (one-half, medium)

–oregano

–purple hull peas (canned)

–minced onion

–Bac’n pieces (soy bacon)

 

1 – Chop the tomatoes and place in a covered baking dish.  Open a can of black olives and scatter on top of the tomatoes.  Season with salt, pepper, and olive oil.  Place the cod on top of the tomatoes and olives.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the food.  Set aside.

2 – Cut off, in pieces, the head of the cauliflower.  Add to large, wide-mouthed, covered baking dish.  Slice the onion and mix with the cauliflower.  Season with salt, pepper, oregano, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Rinse the purple hull peas in a colander, and then place the peas in a covered baking dish.  Season with pepper, minced onion, Bac’n pieces, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the cod for 12 minutes.  The cod is done when it begins breaking apart.

5 – Serve the cod hot with the tomato and olives, and have sides of the two vegetables.

–cod adapted from wildalaskaseafood.com; other recipes original.

SALMON / CORNBREAD STUFFING WITH ASPARAGUS – ONION – LEMON PEPPER –  PARSLEY – FAUX BACON

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

–salt and pepper

–olive oil

–cornbread stuffing (one-half box)

–chicken broth (non-fat, low sodium)

–asparagus (4 long)

–onion (one-half, medium)

–lemon pepper

–Bac’n pieces (soy bacon)

–parsley (fresh, 1 handful)

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Set aside.

2 – Slice asparagus into 1-inch pieces; slice onion; chop parsley.  Place all in a covered baking dish.  Season with salt, pepper, Bac’n pieces, lemon pepper, parsley, and olive oil.  Add the cornbread stuffing, with chicken broth for 2 inches.  Stir well.  Microwave on high for 2 minutes.  (Vegetables are intended to be raw.)

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, on top of the cornbread stuffing.

–adapted from wildalaskaseafood.com.

CHILI COD GLAZED WITH SRIRACHA SAUCE – HONEY – BROWN SUGAR / BROCCOLI / BLACK BEANS WITH ONION / FRESH TOMATO SALAD WITH AVOCADO – FETA – ONION – CAPERS – BASIL

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

–Sriracha sauce

–honey

–brown sugar

–salt and pepper

–olive oil

–broccoli (1 stalk, medium)

–black beans (canned)

–onion (1 divided, medium)

–tomatoes (2, fresh)

–avocado (1, medium)

–feta cheese (one-half small carton)

–basil

–capers (about 1 dozen)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar.  Spoon on top of the cod.  Season with olive oil.  Set aside.

2 – Cut broccoli from stalk, keeping the stems and florets.  Break apart the broccoli.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the canned black beans in a colander.  Slice one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the onion (only) for 3 minutes on high.  Add the beans to the onion.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish.  Season with salt, pepper, olive oil, capers, and basil.  Add feta cheese to the top. 

5 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

6 – Serve the cod hot, with the broccoli, beans, and salad as sides.

–cod adapted from food52 web site; other recipes original.

CREAMED CHICKEN WITH PARSLEY – ONION – GARLIC / WHITE RICE

–4 chicken tenderloins or breast strips

–parsley

–yogurt

–mayonnaise

–Worcestershire sauce

–onion (one-half, medium)

–garlic powder

–white rice (boxed, instant)

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Place the chicken on top of the onion.  Season with salt, pepper, garlic powder, and olive oil.  Add diced parsley over the top of the chicken.  Set aside.

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

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl.  Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce.  Stir well.

4 – Microwave the chicken on high for 5 minutes.

5 – Microwave the yogurt and mayonnaise for 45 seconds on high.  When finished, spoon the sauce on top of the chicken.

6 – Serve the chicken, hot, on top of the rice.

–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.

GARLIC TOMATO SALMON / COUSCOUS / GREEN PEAS WITH MUSHROOMS

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

–garlic powder

–tomatoes (diced, one-half can)

–salt and pepper

–olive oil

–couscous (boxed)

–green peas (frozen, one-half package)

–mushrooms (about 10; I use baby bellas)

 

1 – Place the tomatoes in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave for 3 minutes to heat.  When finished, nestle the salmon among the tomatoes.  Season the salmon with salt, pepper, garlic, and olive oil.  Set aside.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add slightly less than 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Keep covered to preserve warmth.

3 – Place mushrooms in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  When finished, add the green peas.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 4 and one-half minutes.

5 – Serve the salmon on top of the couscous, with the green peas as a side.

–recipes original.

OVEN FRIED COD WITH PAPRIKA & GARLIC / SQUASH WITH PAPRIKA – GARLIC – ONION IN A MILK SAUCE

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

–plain breadcrumbs (boxed)

–paprika

–garlic

–salt and pepper

–olive oil

–squash (1 large or 2 medium, fresh)

–onion (one-half, medium)

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

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Set aside.

2 – Peel the squash and slice.  Place in a covered baking dish.  Slice the onion and place with the squash.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in a little milk, about one-third cup.  Microwave for 4 minutes on high.

3 – Microwave the cod for 6 minutes.  Cod is done when it starts to break apart.

4 – Serve the dinner hot.

–cod original; squash adapted from “healthy recipes for kids” web site for pattypan (scallop) squash.

A Company Luncheon:  CHICKEN SALAD WITH WALNUTS & APPLE / LIMA BEANS WITH FAUX BACON & BUTTER

Note:  This is a make-ahead luncheon for 4 people.  The lima beans must be soaked overnight.

–8 chicken tenderloins or breast strips

–olive oil

–salt and pepper

–apples (1 and one-half, small)

–walnuts (1 cup, small pieces)

–mayonnaise

–Bibb lettuce leaves (1 for each serving)

–lima beans (tiny, dried, 1 cup)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

 

1 – Place the chicken in covered baking dish with a little water.  Season with salt, pepper, and olive.  Microwave for 11 minutes on high.  When finished, dice the chicken, and add to a mixing bowl. Chop the apple, and add to the chicken.  Add the walnuts.  Spoon mayonnaise, to taste, to the chicken salad.  Stir well.  Refrigerator.  When ready to serve, add a bit more mayonnaise.

2 – You have soaked the lima beans overnight.  Rinse in a colander.  Add to a slow cooker with 3 cups of water.  Season with Bac’n pieces, margarine, salt, pepper, and olive oil.  Cook on high for 4 hours.  When finished, keep on warm setting until ready to serve.

3 – Serve the chicken salad cold, on a bibb lettuce leaf, and serve the lima beans as a side.

–chicken salad adapted from my husband’s college roommate’s recipe; lima beans original.

PAPRIKA & GARLIC BREADED CHICKEN WITH DIPPING SAUCE OF HONEY & SOY / BARBECUED BEANS / BROCCOLI WITH PESTO

–4 chicken tenderloins or breast strips

–paprika

–garlic powder

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–honey

–soy sauce

–ginger

–onion bits

–great Northern beans

–tomato (1, medium)

–onion (one-half, medium)

–barbecue sauce (bottled, your favorite)

–broccoli (1 stalk, medium)

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

1 – Place the chicken in a plastic bag.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Pour in one-quarter cup of plain breadcrumbs.  Shake.  Place in a covered baking dish.  Season with onion bits.  Add a very small amount of water.  Set aside.

2 – Chop tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Drain the beans in a colander.  Add to the tomato and onion.  Stir.  Pour in one-quarter cup of barbecue sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

3 – Cut florets and stems off of broccoli stalk.  Discard stalk.  Break apart the broccoli, and place in a covered baking dish.  Dot the broccoli with pesto sauce (or sprinkle basil, garlic powder, and olive oil over the broccoli).  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Mix one-third honey to two-third soy sauce.  Season with ginger.  Place in individual dipping sauce containers for the table.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot, with the dipping sauce with the chicken.

–chicken and dipping sauce adapted from “Of Kids and Cows” blog; other recipes original.

CAJUN CHICKEN WITH TOMATO & ONION SAUCE / COUSCOUS / SPINACH WITH LEMON PEPPER

–4 chicken tenderloins or breast strips

–diced tomatoes (one-half can)

–onion (one-half, medium)

–Cajun seasoning (or Creole, found in most supermarkets)

–couscous

–spinach (1 package, fresh)

–lemon pepper

–salt and pepper

–olive oil

1 – Slice the onion, and place, with tomatoes, in a covered baking dish.  Season with salt, pepper, Cajun (or Creole) seasoning, and olive oil.  Microwave on high for 5 minutes.  Nestle chicken in the sauce.  Season chicken with salt, pepper, Cajun (or Creole) seasoning, and olive oil. Set aside.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add 1 cup water.  Season with one-half teaspoon of salt and a few drops of of olive oil.  Microwave on high for 1 and one-half minutes.  Keep covered to preserve warmth.

3 – Place spinach in a large, wide-mouthed, covered baking dish with an inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  Drain before serving.  Also cut across two ways.

4 – Microwave the chicken on high for 8 minutes.

5 – Serve the chicken hot on top of the couscous, with sauce, and serve the spinach as a side.

–recipes original.

PECAN SALMON WITH HONEY – LEMON – DEJON / NAVY BEANS IN CATSUP SAUCE

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

–pecans (small pieces, one-half small package)

–honey

–lemon juice

–Dejon mustard

–plain breadcrumbs (boxed)

–navy beans (canned)

–catsup

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread a light coating of Dejon mustard on top of the salmon.  Drizzle 2 tablespoons of honey. Sift a light coating of plain breadcrumbs.  Place the pecans on top.  Drizzle a little olive oil.  Set aside.

2 – Drain the beans in a colander.  Place in a covered baking dish.  Add a little water.  Add 4 tablespoons of catsup.  Stir.  Season with olive oil.  Microwave for 3 minutes on high.

3 – Microwave the salmon for 5 and one-half minutes (longer because of the pecans on top).

4 – Serve the salmon and beans hot.

–salmon adapted from allrecipes.com; beans original.

PAPRIKA COD / BROCCOLI PILAF WITH QUINOA – ALMONDS – ONION

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

–paprika

–salt and pepper

–olive oil

–broccoli (1 small stalk)

–chicken broth (non-fat, low sodium)

–quinoa

–almonds (sliced, one-half small package)

–onion (one-half, medium)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Set aside.

2 – Place one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Add 2 drops of olive oil.  Stir.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 7 minutes.

3 – Cut stalk from the broccoli, and then break up the broccoli into small pieces.  Chop in a food processor.  Then place in a covered baking dish.  Slice the onion, and place in the dish with the broccoli.  Add the almonds.  Stir.  Season with salt, pepper, and olive.  Add a little chicken broth.  Microwave for 4 minutes on high.  When finished, stir together the broccoli, onion, and almonds with the quinoa.  Keep covered to preserve warmth.

4 – Microwave the cod for 6 minutes.  Cod is finished when it begins to break apart.

5 – Serve the dinner hot.

–dinner cod adapted from Real Simple (web)

A Company Dinner:  CHICKEN BREASTS WITH THYME – ONION – MUSHROOMS IN CHICKEN BROTH / GREEN BEANS WITH ALMONDS / WHITE RICE / CROISSANTS

Note:  This is a dinner for 4 people, some of which is prepared ahead, so that time before dinner is 33 minutes.

–6 chicken breasts (deboned)

–thyme

–onion (1, medium)

–mushrooms (12, sliced, baby bellas)

–chicken broth (non-fat, low sodium)

–green beans (frozen)

–almonds (crushed in a food processor, 4 tablespoons)

–white rice (instant)

–salt and pepper

–olive oil

 

1 – Note:  Prepare the chicken ahead of time, and place in the refrigerator.  Crush almonds in a food processor.  (Or, alternately, use sliced almonds.)  Slice the onion.  Place the onion and the sliced mushrooms in the bottom of a very large, deep, covered baking dish.  Add chicken, one layer only.  Add chicken broth to half the level of the chicken, about 1 inch.  Season the chicken with salt, pepper, thyme, and olive oil.  Put in the refrigerator to cool together, for at least 2 hours.  When ready to cook, place, still covered, in the microwave, and microwave for 20 minutes (exactly).

2 – Place 2 cups of white rice in a covered baking dish.  Add 2 cups of water.  Season with 1 teaspoon of salt, and a few drops of olive oil.  Stir.  Microwave on high for 5 minutes.  Let sit at least 5 minutes.

3 – Place 4 handfuls of green beans in a covered baking dish.  Season with salt, pepper, olive oil, and almonds.  Microwave on high for 8 minutes.

4 – Microwave 6 croissants for 1 minute.

5 – Serve the dinner hot.

–recipes original.

MUSHROOM CHICKEN WITH THYME – PARSLEY IN A RED WINE – CURRANT SAUCE / THYME POTATOES / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–thyme

–parsley

–red wine (cooking wine is fine)

–red currant jelly

–chicken broth (non-fat, low sodium)

–mushrooms (6 to 8, small, sliced)

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–broccoli (1 stalk)

–hot sauce (like Tabasco)

 

1 – Using a measuring cup, place a small amount of chicken broth and red wine, and 2 tablespoons of currant jelly to the 1/3 cup measure.  Pour into covered baking dish.  Add mushrooms to the baking dish.  Microwave on high for 5 minutes.  When finished, nestle chicken among the mushrooms.  Season with salt, pepper, thyme, parsley, and olive oil.  Set aside.

2 – Cut potatoes into 1-inch pieces.  Place in covered baking dish with 1 inch water.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Cut broccoli florets and stems from the stalk.  Break apart the broccoli.  Add to covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken on high for 6 minutes.

5 – Serve the dinner hot, with hot sauce for the broccoli.

–chicken adapted from the web; other recipes original.

TARRAGON SALMON WITH ONION SAUCE / BARBECUED BEANS WITH TOMATO & ONION

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

–tarragon

–onion (one-half, medium)

–salt and pepper

–olive oil

–great Northern beans (canned)

–tomato (1, medium)

–onion bits (bottled)

–barbecue sauce (bottled)

 

1 – Slice the onion and place in the bottom of a covered baking dish, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the canned beans to the baking dish with one-quarter cup of barbecue sauce.  Stir all together.  Season with pepper, onion bits, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, cut into the center of the salmon to be sure that it is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, with the beans as a side.

–salmon adapted from Real Simple; beans original.