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.

COD IN PAPAYA & PASSION FRUIT SAUCE WITH PINE NUTS / SPICY BLACK-EYED PEAS

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

–tropical fruit (canned)

–pine nuts (one-half small package)

–salt and pepper

–olive oil

–black-eyed peas (canned)

–cayenne pepper

 

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Separate the papaya and passion fruit from the pineapple in the tropical fruit can.  Place the papaya and passion fruit, with a little liquid, in a food processor and pulse until pureed.  Pour over the cod.  Sprinkle the cod with pine nuts.  Season with olive oil.  Set aside.

2 – Drain the black-eyed peas in a colander.  Place in a covered baking dish.  Season with pepper, cayenne pepper, and olive oil.  Microwave for 3 minutes.

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

4 – Serve the dinner hot.

–recipes original.

GARLIC – HERB SALMON IN WHITE WINE – ONION SAUCE / TARRAGON POTATOES / BROCCOLI WITH HOT SAUCE

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

–garlic – herb breadcrumbs

–onion (one-half, medium)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–potatoes (red, 2, medium)

–tarragon

–broccoli (1 medium stalk, fresh)

–hot sauce (like Tabasco)

 

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

2 – Slice the onion, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion and wine.  Drench in a little wine.  Season with salt and pepper.  Sprinkle garlic – herb breadcrumbs lightly over the top.  Finish with a little olive oil.  Set aside. 

3 – Cut the stalk off the broccoli, leaving the stems and florets.  Break apart the florets.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – 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.

4 – Serve the salmon hot, with the potatoes and broccoli as sides, also hot.

–recipes original.

CHICKEN ROLLED IN CRUSHED CROUTONS WITH OREGANO IN LEMON – BROTH SAUCE / GREEK SALAD WITH TOMATO – FETA – BLACK OLIVES – PINE NUTS – AVOCADO

–4 chicken tenderloins or breast strips

–croutons (seasoned, packaged)

–oregano

–lemon pepper

–lemon juice

–chicken broth (non-fat, low sodium)

–salad greens

–tomatoes (1, medium)

–feta cheese (one-half package)

–black olives (1, small can)

–avocado (1, medium)

–mushrooms (6 to 8, sliced)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

 

1 – Place one-third cup of croutons in a plastic bag.  With the back of an ice cream scoop, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, oregano, lemon pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.  Add a small amount of lemon juice and a small amount of chicken broth.  Season with olive oil.  Set aside.

2 – Place one-third package of salad greens in a mixing bowl.  Chop the tomato and add to the bowl.  Cut open the avocado, and then dice, and then add to the bowl.  Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil.  Fold all together.  Transfer to serving bowl.

3 – Microwave the chicken on high for 5 minutes.

4 – Serve the chicken hot, with the cold salad as a side.

–recipes original.

A Simple Dinner:  COD WITH HONEY IN SOY & WHITE WINE SAUCE / KALE WITH GARLIC & SEASONED SOUTHWEST CRUMBLES

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

–honey

–soy sauce

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–garlic powder

–Southwest salad topping

 

1 – Place the cod in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of soy sauce.  Season with salt, pepper, and olive oil.  Drench the cod in honey.  Set aside.

2 – Place 4 handfuls of kale in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Southwest salad topping, and olive oil.  Microwave for 5 minutes on high.

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

4 – Serve the dinner hot.

–cod adapted from wild Alaska seafood web site; kale original.

PARMESAN CHICKEN WITH THYME IN RED WINE – ONION SAUCE / ZUCCHINI AND TOMATOES WITH BASIL

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded, packaged)

–thyme

–red wine (cooking wine is fine)

–onion (one-half, medium)

–zucchini (1 large)

–tomatoes (2, medium)

–basil

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-quarter cup of red wine.  Season with salt, pepper, thyme, and olive oil.  Microwave for 3 minutes on high.  When finished, place the chicken on top of the onion.  Season with salt, pepper, thyme, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the chicken.  Set aside.

2 – Peel and slice the zucchini.  Chop the tomatoes.  Place zucchini and tomatoes in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the dinner hot.

–chicken adapted from Italian Microwave Cooking; zucchini and tomatoes original.

A Simple Dinner:  OVEN FRIED COD WITH GARLIC – HERB BREADCRUMBS / BROCCOLI WITH HOT SAUCE / BAKED POTATOES WITH BUTTER & YOGURT

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

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–broccoli (fresh, 1 stalk)

–hot sauce (such as Tabasco)

–potatoes (2, medium, red)

–Promise Activ margarine (heart-healthy)

–yogurt (non-fat)

 

1 – Scrub potatoes.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes more, on high.  Set aside.  Do not break open the potatoes yet.

2 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs into the bag.  Shake vigorously.  Set aside.

3 – Cut the stalk off the broccoli, leaving the florets and stem.  Break apart the florets and stem.  Place in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 to 4 minutes, depending on your desired crispness.

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

5 – Cut open the potatoes.  Season with margarine.  Serve the yogurt on the table, to be added as desired.

6 – Serve the dinner hot.

–recipes original.

SPICY CITRUS SALMON WITH DILL – ONION – GARLIC / SEASONED BABY LIMAS / BROWN RICE / AVOCADO WITH OLIVE OIL

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

–dill

–onion (one-half, medium)

–garlic powder

–orange

–cayenne pepper

–salt and pepper

–olive oil

–baby lima beans (dried, soak overnight)

–Promise Activ margarine (heart-healthy)

–brown rice

–avocado (1, medium)

 

1 – Place 1 cup of lima beans in a slow cooker.  Add 3 cups of water.  Season with salt, pepper, olive oil, margarine, and Bac’n pieces.  Cook in the slow cooker for 6 hours on “low.”  When finished, keep the cooker on “warm” until time for dinner.

2 – Slice the one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel and section the orange.  Place the sections amid the onion in the baking dish.  Place the salmon on top of the orange and onion.  Season with salt, pepper, cayenne pepper (to taste), dill, garlic powder, and olive oil.  Set aside.

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 5 minutes.

4 – Slice the avocado and sprinkle with olive oil.  Place on a serving plate.

5 – Microwave the salmon for 6 minutes on high (more because of the bulk of the oranges).  When finished, test the center to be sure that the salmon is done.  If not, microwave for 1 minute more.

6 – Serve the salmon, hot, on top of the rice, with the lima bean as a side.  Serve the avocado cold.

–salmon adapted from wild Alaska seafood web site; other recipes original.

CREAMY COD WITH DEJON & PARSLEY / LENTILS WITH FAUX BACON & ONION / GREEN SALAD WITH STRAWBERRIES – PARMESAN – PEANUTS

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

–Dejon mustard

–mayonnaise

–parsley

–salt and pepper

–lentils (canned)

–Bac’n pieces (soy bacon)

–onion (one-half, medium)

–olive oil

–salad greens

–strawberries (sliced, 6 to 8, fresh)

–peanuts (1 handful)

–Parmesan cheese

–honey

–red wine

1 – Place the cod in a covered baking dish with a little water.  In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard.  After seasoning the cod with salt and pepper, spread the sauce on top of the cod.  Set aside.

2 – Slice the onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Rinse the lentils in a colander, and then place in the baking dish.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese.  Season with salt, pepper, a few drops of red wine, honey, and olive oil.  Stir well.

4 – Microwave the cod for 7 minutes (more because of the coating of sauce).

5 – Serve the salad as an appetizer.  Then serve the cod and lentils hot.

–cod adapted from the Italian Microwave Cookbook; other recipes original.

CHICKEN NATURALLY / WHIPPED SWEET POTATOES / STUFFING WITH CELERY & ONION / KALE WITH MUSHROOMS & ONION

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–sweet potatoes (2, large)

–cornbread stuffing (boxed)

–celery (1 stalk, diced)

–onion (one, medium)

–kale (packaged, fresh)

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

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

 

1 – Scrub the sweet potatoes.  Using a fork, pierce the skins all around.  Microwave for 7 minutes; then turn over, and microwave for 7 minutes more.  Let sit for 5 minutes to cool.  Then slice horizontally and then slice the pulp vertically.  Using a couple of spoons, place the sweet potato in a food processor.  Add milk.  Pulse for a few moments.  Check to see if need to add more milk, and possibly do so.  Pulse to desired consistency.  Place in a baking dish.  Set aside.

2 – Place the chicken in a covered baking dish.  Add a little chicken broth.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place one-fourth bag of kale in a large, open-mouthed, covered baking dish.  Slice one-fourth onion and place on top.  Place the mushrooms on top also.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Dice the celery and one-fourth onion.  Place in 2 separate bowls for cooking.  Add an inch of chicken broth.  Microwave on high for 5 minutes.  Then add stuffing; stir well.  Add more chicken broth.  Set aside.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the sweet potatoes for 2 minutes (to reheat).

6 – Microwave the stuffing for 2 minutes.

7 – Serve the dinner hot.

–recipes original.

A Simple Dinner (Encore) DILLED SALMON / BROCCOLI WITH HOT SAUCE / BAKED POTATO WITH YOGURT & BUTTER

Note:  This is my favorite dinner.

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

–dill

–salt and pepper

–olive oil

–broccoli (1 stalk, fresh)

–hot sauce (like Tabasco)

–potatoes (2, red, medium)

–yogurt (non-fat, plain)

–Promise Activ margarine (heart-healthy)

1 – Scrub the potato skins, pierce all around with a fork, and place in the microwave.  Cook on high for 5 minutes; then turn the potatoes over and cook on high for another 5 minutes.  When finished, don’t open immediately (to preserve warmth)

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

3 – Chop off the stalk of the broccoli, leaving the stems and florets.  Break apart the stems and florets.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.   Microwave on high for 3 minutes (1 minute longer for more tender broccoli).

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

5 – Serve the dinner hot:  salmon, potatoes (with yogurt and margarine), and broccoli (with hot sauce).

–salmon adapted from Real Simple; other recipes original.

CREAMED CHICKEN ROLLED WITH TURKEY & GOUDA / ZUCCHINI / RED INCA QUINOA

–4 chicken tenderloins or breast strips

–turkey slices (4, sandwich meat)

–Gouda cheese (4 slices)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–yogurt

–mayonnaise

–breadcrumbs (plain, boxed)

–marjoram

–minced onion (bottled)

–salt and pepper

–olive oil

–zucchini (1, medium, fresh)

–red Inca quinoa (boxed)

 

1 – Measure two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth to the dish.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, marjoram, and olive oil.  Add one-third cup of breadcrumbs to the bag.  Shake well.  On a plate, place 1 slice of turkey for each piece of chicken.  Cut a length of cheese and place on top of the turkey.  Then add the chicken, and secure the roll with toothpicks.  Place the rolls in a covered baking dish.  Add one-fourth cup of chicken broth and one-fourth cup of white wine.  Season with olive oil.  Sprinkle minced onion on top.  Set aside.

3 – Peel and slice the zucchini.  Place in a covered baking dish.  Season with salt, pepper, minced onion, and olive oil.  Microwave on high for 2 minutes.

4 – Microwave the chicken for 7 minutes.  While chicken is cooking, stir together 2 tablespoons of yogurt and 2 tablespoons of mayonnaise.  Season the sauce with salt and pepper.  When the chicken is finished, microwave the sauce for 30 seconds.  Then spoon the sauce over the chicken.

5 – Serve the chicken, hot, on top of the quinoa, with the zucchini as a side.

–chicken adapted from Italian Microwave Cookbook; other recipes original.

LEMON CHICKEN / BRUSSELS SPROUTS WITH OREGANO & ONION / WHITE RICE WITH CHICKEN BROTH

–4 chicken tenderloins or breast strips

–lemon pepper

–lemon juice

–plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–Brussels sprouts (fresh, one-half package)

–oregano

–onion (one-half, medium)

–white rice (instant, boxed)

–chicken broth (non-fat, low sodium)

 

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

2 – Cut each of the Brussels sprouts in half.  Place in a large, wide-mouthed, covered baking dish.  Slice the onion, and place among the sprouts.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken on top of the rice, with the sprouts as a side.

–chicken adapted from Italian Microwave Cookbook; other recipes original.

SCALLOPS WITH MUSHROOMS IN WHITE WINE & BUTTER SAUCE / WHITE RICE / GREEN BEANS WITH ALMONDS

Note:  This is a variation of coquilles St. Jacques.

–4 scallops (fresh, large)

–white wine (cooking wine is fine)

–Promise Active margarine (heart-healthy)

–parsley

–breadcrumbs (plain, boxed)

–mushrooms (about 8 or 10, sliced, baby bellas)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–green beans (frozen, 2 handfuls)

–almonds (sliced, one-third small package)

 

1 – Place the mushrooms in a covered baking dish, just covered with white wine.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  Place the scallops on top of the mushrooms; spoon a little of the sauce over them.  In a measuring cup, place 2 tablespoons of margarine.  Microwave on high for 20 seconds.  Add a small amount of breadcrumbs to the margarine, and stir.  Place the crumb mixture on top of the scallops.  Slice the parsley and place over the scallops.  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 a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes.

3 – Place the green beans in a covered baking dish.  Add a little water.  Sprinkle the almonds on the top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the scallops for 6 minutes on high.

5 – Serve the dinner hot, the scallops on top of the rice, with the green beans as a side.

–scallops adapted from French Microwave Cookbook; other recipes original.

CHICKEN WITH SPICY HERBS IN RED WINE – MUSHROOM SAUCE / KALE WITH GARLIC AND FAUX BACON / GARLIC PASTA

–4 chicken tenderloins or breast strips

–red wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–garlic and herb breadcrumbs (boxed)

–mushrooms (6 or 8 baby bellas, sliced)

–paprika

–cayenne pepper

–thyme

–garlic powder

–onion bits (bottled)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–Bac’n pieces (soy bacon)

–pasta

 

1 – Place 1 cup of pasta in a large baking dish.  Add water just to cover.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 2 and one-half minutes, and then microwave on 50 percent power for 8 and one-half minutes.  Keep covered to preserve warmth.  Drain before serving.

2 – Place the sliced mushrooms in a covered baking dish.  Add one-quarter cup of red wine and one-quarter cup of chicken broth.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs in the bag.  Shake well.  Place the chicken in the baking dish.  Season the chicken with paprika (a generous amount), cayenne pepper (to taste), thyme, garlic powder, onion bits, and olive oil.  Set aside.

3 – Place the kale in a large baking dish.  Add 1 inch of water.  Season with salt, pepper, garlic powder, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot, with the chicken on top of the pasta, and the kale as a side.

–chicken adapted from food.com web site, chef Emeril; other recipes original.