LEMON – GARLIC COD ON A BED OF SPINACH & BLACK OLIVES WITH FAUX BACON

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

–garlic powder

–spinach (fresh, 1 package)

–black olives (sliced, 1 small can)

–Bac’n pieces (soy bacon)

–lemon pepper

–salt and pepper

–olive oil

 

1 – Prepare the cod and spinach at the same time, in separate, covered, baking dishes.  For the cod, place half a can of black olives in the bottom of the dish.  Place the cod on top.  Add a little water.  For the spinach, place in a wide-mouthed, covered, baking dish with 1 inch of water.  Sprinkle the remainder of the black olives on top.  Season the cod and the spinach with salt, pepper, lemon pepper, garlic powder, Bac’n pieces, and olive oil.

2 – Microwave the spinach for 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the dinner hot.

–cod and spinach adapted from the wild Alaska seafood web site.

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SALMON – BASIL CASSEROLE WITH GREEN PEAS – MUSHROOMS – QUINOA – PARMESAN IN BROTH  

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

–basil

–green peas (frozen, one-half package))

–mushrooms (6 to 8, small, baby bellas)

–quinoa seasoned with roasted red pepper and basil (one-half cup)

–Parmesan cheese (shredded)

–chicken broth

 

1 – Place one-half package of green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the green peas for 5 minutes on high.  Set aside.

2 –  Slice the mushrooms; place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Measure one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth to the quinoa.  Empty the seasoning package that comes in the box into the quinoa.  Season with salt, pepper, and olive oil.  Stir.  Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power.  Set aside.

4 – Place the salmon in a covered baking dish with a little chicken broth.  Season the salmon with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, microwave for 1 minute more.  Break apart the salmon into bite-sized pieces, discarding the skin.

5 – Add the green peas, mushrooms, and salmon to the cooked quinoa.  Season with basil and olive oil.  Add one-quarter cup of Parmesan cheese.  Stir gently.  If the casserole is too dry, add a little more chicken broth.  Microwave for 2 minutes on high.

6 – Serve the casserole hot.

–casserole adapted from wild Alaska seafood web site.

A Simple Dinner:  COD WITH ONION – GINGER IN SOY SAUCE / RICE NOODLES

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

–minced onion (bottled)

–lemon juice

–ginger

–soy sauce

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add one-third cup of soy sauce.  Season with pepper, minced onion, ginger, and olive oil.  Set aside.

2 – Submerge the rice noodles in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.  Keep noodles submerged in water until ready to serve dinner.  Then drain.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod on top of the noodles.

–recipes original.

MARINATED SALMON GLAZED WITH STRAWBERRY PRESERVES / GREEN BEANS WITH FAUX BACON & FAUX BUTTER

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

–soy sauce

–lemon juice

–pepper

–Dejon mustard

–strawberry preserves

–green beans (frozen, one-half package)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

–salt

–onion oil

1 – Place one-fourth cup of soy sauce, a squirt of lemon juice, 2 tablespoons of Dejon mustard, and pepper in a container large enough that the salmon will be covered.  Stir.  Begin marinating salmon in this mixture 30 minutes before dinner preparation.  When finished, lift out the salmon and place in a covered baking dish with a little water.  Spread 3 tablespoons on strawberry preserves on top.  Season with olive oil.  Set aside.

2 – Place green beans in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and margarine.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 6 minutes.  When finished, test the center to be sure that it is done.  If not, replace the salmon in the microwave for 1 minute more.

4 – Serve the dinner hot.

–salmon adapted from Taste of Home web site; green beans original.

A Cajun Dinner:  SPICY EGGPLANT DIP / CAJUN 15 – BEAN SOUP WITH FAUX BACON – TOMATO – ONION – GARLIC / SPICY CHICKEN WITH SHAKE ‘N BAKE EXTRA CRISPY SEASONING – CAYENNE

–Cajun 15 bean soup mix (one –half, packaged – must be soaked overnight)

–onion (1, divided, medium)

–diced tomatoes (one-half can)

–garlic powder

–Bacn’ pieces (soy bacon)

–smoked turkey slices (sandwich meat, 6 slices)

–lemon juice

–eggplant (1, medium, fresh – cooked ahead of time, to cool)

–red wine (cooking wine is fine)

–parsley (1 handful, fresh)

–mayonnaise (1 tablespoon, optional)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Shake ‘n Bake extra crispy seasoning mix (one-half package)

–cayenne pepper

–Cajun seasoning (or try Creole, available in most supermarkets)

–crackers (for eggplant dip)

1 – After soaking all night, place one-half of the Cajun 15 bean package in a slow cooker.  Add one-half chopped onion, one-half can of diced tomatoes, a sprinkle of lemon juice, diced smoked turkey slices, salt, pepper, one-half of the Cajun spices (comes in the package with the beans), two drops of olive oil, a sprinkle of Bac’n pieces, and 3 cups of water.  Stir.  Cook on high in the slow cooker for 8 to 10 hours.  When finished, keep on warm setting.

2 – Wash the eggplant and pierce all around with a fork.  Microwave for 5 minutes on high; then turn over, and microwave for 5 minutes more.  Let cool (you can use the refrigerator).  Chop one-half onion into fine pieces and chop handful of fresh parsley, adding both to mixing bowl.  Add 2 tablespoons of red wine to the bowl.  Open and slice the eggplant two ways, discarding the skin; then place in the bowl.  Season with salt, pepper, Cajun spice, cayenne pepper, olive oil, and garlic powder.  Stir well.  Refrigerate until serving time.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, Cajun spice, cayenne, and olive oil.  Pour half a package of Shake ‘n Bake extra crispy seasoning mix into the plastic bag.  Shake well.  Place the chicken in a covered baking dish with a little water.  Microwave on high for 5 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Then serve a cup of soup with the chicken.

–eggplant dip adapted from Real Simple; bean soup adapted from package instructions; chicken adapted from Shake ‘n Bake package instructions.

CHICKEN WITH BLACK OLIVES & PARSLEY IN TOMATO SAUCE / BRUSSELS SPROUTS WITH FETA

–4 chicken tenderloins or breast strips

–black olives (1 small can)

–parsley (fresh if possible)

–tomato sauce (1 small can)

–Brussels sprouts (fresh, one-half package)

–feta cheese (one-half small carton)

–salt and pepper

–olive oil

1 – Rinse the Brussels sprouts and cut each one in half.  Place in a large, wide-mouthed, baking dish in one layer.  Add 1 inch of water.  Microwave on high for 15 minutes.  When finished, lift the lid and sprinkle feta on top.  Replace lid to preserve warmth.

2 – Pour the tomato sauce in a covered baking dish.  Mince 3 to 4 tablespoons of fresh parsley, and stir into the sauce.  Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

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

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

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

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

SALMON WITH CAYENNE – RED BELL PEPPER – TOMATOES – ONION IN WHITE WINE SAUCE / RED INCA QUINOA / NAVY BEANS IN BROTH

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

–red bell pepper (2 slices, medium, fresh)

–tomatoes (1, fresh, medium)

–onion (one-half, medium)

–white wine (cooking wine is fine)

–cayenne pepper

–salt and pepper

–olive oil

–red Inca quinoa (two-thirds cup)

–navy beans (dried, two-thirds cup – soak overnight)

–Bac’n pieces (soy bacon)

–onion bits (minced onion, bottled)

–chicken broth (non-fat, low sodium)

 

1 – In a slow cooker, place the navy beans and chicken broth at the beginning of a day.  Season with salt, pepper, olive oil, Bac’n pieces, and onion bits.  Cook on low for 6 hours.  Maintain on warm temperature until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  Keep covered to preserve warmth.

3 – Place the sliced red bell pepper, sliced tomato, and sliced onion in a covered baking dish with a little white wine.  Season with salt, pepper, olive oil, and cayenne pepper.  Microwave on high for 4 minutes.  Then place the salmon on top.  Spoon some of the sauce over the salmon.  Season the salmon with salt, pepper, cayenne pepper, and olive oil.  Microwave the salmon for 6 minutes on high.  When finished, test the center to be sure that it is done.  If not, continue cooking for 1 minute more.

4 – Serve the salmon with vegetables on top of the quinoa, with the beans as a side.  Serve the dinner hot.

–recipes original.

PARMESAN CHICKEN WITH PAPRIKA & FAUX BACON IN BROTH / WHOLE WHEAT STUFFING WITH DRIED BERRIES – TOASTED WALNUTS – ONION / SPLIT PEA SOUP WITH SMOKED TURKEY – ONION – FAUX BACON / TOMATO – FETA SALAD WITH CAPERS – BASIL – GREEN ONION – BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL

Note:  The split green pea soup cooks all day long, 8 to 10 hours, in a slow cooker.

 

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–paprika

–Bac’n pieces (soy bacon)

–plain breadcrumbs (boxed, one-third cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–whole wheat stuffing (one-half box)

–mixed dried berries (packaged)

–toasted walnuts (about a dozen; toast a package in advance, half a package for 2 minutes in microwave; stir; then 2 minutes more)

–onion (1, divided, sliced)

–green peas (frozen, packaged)

–garlic powder

–smoked turkey slices (sandwich meat, 6 slices, cut up)

–tomatoes (fresh, 2, sliced)

–feta cheese (one-half package)

–green onions (2, sliced, fresh)

–capers (2 tablespoons)

–basil

 

1 – Before leaving home in the morning, place the green peas in a slow cooker.  Add 2 cups of chicken broth.  Slice one-half onion and add to cooker.  Dice smoked turkey slices and add.  Season with salt, pepper, Bac’n pieces, garlic powder, and a few drops of olive oil.  Cook on low for 8 to 10 hours.

2 – When ready to prepare dinner, place the chicken in a plastic bag.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Shake well.  Place the chicken in a covered baking dish with a little chicken broth.  Sprinkle a generous amount of Parmesan cheese on top.  Set aside.

3 – Slice one-half onion and place in covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, add stuffing to the dish.  Then add walnuts, berries, and chicken broth almost to cover.  Stir.  Season with olive oil.  Microwave on high for 2 minutes.

4 – Slice the tomatoes and place on a serving plate.  Slice the green onions and sprinkle on top.  Sprinkle feta and capers on top.  Season with salt, pepper, basil, basalmic vinegar, and extra virgin olive oil. 

5 – Microwave the chicken for 5 minutes.

6 – Serve the soup as a first course.  Then serve the chicken on top of the stuffing, with the tomato salad on the side.

–recipes original.

ROSEMARY CHICKEN WITH BLUEBERRIES – ONION – MAPLE SYRUP / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–blueberries (1 cup)

–onion (one-half, medium)

–maple syrup (one-fourth cup)

–salt and pepper

–olive oil

–green peas (frozen, packaged)

–tarragon

 

1 – Slice the onion and place in a covered baking dish.  Add the blueberries and maple syrup, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then nestle the chicken amid the blueberry sauce.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

2 – Place the peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Microwave the chicken for 6 minutes (more because of the bulk of the blueberry sauce).

4 – Serve the dinner hot.

–chicken adapted from Driscoll’s web site (berry producer); peas original.