PARMESAN – ALMOND FLOUNDER WITH MUSHROOMS & VIDALIA ONION IN WHITE WINE SAUCE / QUINOA WITH BROTH / TOMATO EGGPLANT DIP WITH ONION – PARSLEY – BANANA PEPPER

–flounder (2, medium, thawed from frozen)

–Parmesan cheese

–almonds (sliced, one-half package)

–mushrooms (baby bellas, 1 handful)

–Vidalia onions     (2, divided, small)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–garlic salt

–quinoa (traditional, boxed)

–chicken broth (non-fat, low sodium)

–tomato sauce (3 tablespoons)

–eggplant (large, 1, fresh)

–banana pepper (one-third, fresh, minced)

–pita chips

 

1 – Well before dinner, prepare the eggplant.  Wash and then pierce all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  When cool, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut two ways.  Then place in a mixing bowl.  Finely dice 1 small Vidalia onion and one-third banana pepper.  Place in the bowl.  Add 3 tablespoons of tomato sauce.  Season with salt, parsley, and olive oil.  Stir well.  Refrigerate until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice 1 small Vidalia onion and place in a covered baking dish.  Then wash and place 1 handful of sliced mushrooms in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Then nestle the flounder in the wine sauce.  Season the flounder with garlic salt, salt, and pepper.  Sprinkle sliced almonds and Parmesan cheese on top of the flouder.  Finish with parsley.  Microwave on high for 4 and one-half minutes.

4 – Serve the eggplant dip as an appetizer, with pita chips.  Then serve the flounder hot atop the quinoa.

–eggplant and flounder adapted from the food network web site; quinoa original.

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CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

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

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

GARLIC – HERB FLOUNDER ATOP CRABMEAT WITH TOMATO & ONION IN COCONUT MILK / COUSCOUS / PARMESAN – BASIL TOMATO PIE WITH CRUMBLED WHOLE WHEAT ENGLISH MUFFINS

–flounder (2, thawed from freezer)

–crabmeat (1 can)

–garlic – herb breadcrumbs (boxed)

–tomatoes (4, divided)

–onion (one-half, medium)

–coconut milk (lite, canned)

–couscous (boxed)

–Parmesan cheese

–whole wheat English muffins (2)

–basil (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, place crabmeat on top of the onion and tomato.  Then place the flounder on top of the crabmeat.  Season the flounder with salt and pepper.  Sprinkle a small amount of garlic – herb breadcrumbs on top.  Then pour one – third cup of coconut milk over the seafood.  Set aside.

2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish.  Cut 3 tomatoes in half, and place over the muffin pieces.  Season with salt, pepper, basil, and Parmesan cheese.  Then top with more pieces of a second English muffin.  Microwave on high for 15 minutes.  Let cool for at least 5 minutes before serving.

3 – Measure 1 cup of couscous in a covered baking dish.  Add one and one-half cup of water.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the seafood for 5 minutes.

5 – Serve the seafood atop the couscous, with the tomato pie as a side.

–recipes original.

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

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

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

CHILLED COD SALAD WITH WHITE WINE – GREEN OLIVES – FRESH MUSHROOMS – ONION / EGGPLANT APPETIZER WITH PUREED TOMATO – RED BELL PEPPER – ONION

Note:  This dinner can be prepared ahead and refrigerated.

–eggplant (medium, fresh)

–tomato (large, 2 slices, chopped)

–red bell pepper (large, 2 slices, chopped)

–red onion (one-half, divided, large)

–garlic salt

–olive oil

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

–white wine (cooking wine is fine)

–salt and pepper

–green olives (or black olives, your taste)

–mushrooms (baby bellas, sliced, 1 handful)

–mayonnaise

–bibb lettuce (2 leaves)

–tarragon (fresh if possible)

–parsley (fresh if possible)

 

1 – Wash and then pierce an eggplant all around.  Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool (refrigerator is OK).  When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp.  Then cut two ways.  Set aside.  Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion.  Place in a food processor and pulse until smooth.  Place in a mixing bowl.  Add the eggplant.  Season with garlic salt, pepper, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Drain almost all the wine.  Then break apart the cod into bite-sized pieces.  Set aside.

3 – Cut about 12 green olives (or black) into two pieces.  Add to a mixing bowl.  Slice the mushrooms into bite-sized pieces, and add to the bowl as well.  Season with tarragon, parsley, salt, and pepper.  Stir well.  Then fold the cod into the vegetables.  Add 1 tablespoon of mayonnaise and gently stir.

4 – Serve the eggplant dip as an appetizer.  Serve the cod on bibb lettuce leaves.

–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).

CHICKEN TENDERS PIQUANT WITH RED WINE – TERIYAKI – GINGER – BROWN SUGAR / SQUASH CASSEROLE / BABY BUTTER BEANS WITH FAUX BACON

–4 chicken tenderloins or breast strips

–oregano

–garlic salt

–ginger

–red wine (cooking wine is fine)

–teriyaki sauce (bottled)

–Dejon mustard

–brown sugar

–olive oil

–summer squash (5, small)

–Vidalia onion (1, small)

–Bac’n pieces

–plain breadcrumbs (boxed)

–salt and pepper

–baby butter beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

 

1 – Place two-thirds cup of butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, olive oil, Promise Activ margarine, and Bac’n pieces.  Cook on low for 6 hours.  Then keep on “warm” setting until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with oregano, garlic salt, and ginger.  In a small bowl, mix one-half cup of red wine, 2 tablespoons of Dejon mustard, 2 tablespoons of brown sugar, 2 tablespoons of teriyaki sauce, and a few drops of olive oil.  Stir well, and then pour around the chicken.  If time permits, let marinate for an hour before cooking.  Set aside.

3 – Peel and slice the squash.  Peel and slice the onion.  Add half the squash to a covered baking dish.  Add half the onion also.  Then season with salt, pepper, olive oil, Bac’n pieces, and breadcrumbs (a small amount).  Add the remaining half of the squash and onion, and season as before.  Microwave for 5 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the squash and butter beans as sides.

–chicken adapted from Elegant but Easy Cookbook; other recipes original.

A Simple Dinner:  STEAMED SALMON IN WHITE WINE & LEMON WITH TOMATO – ONION SALSA / COUSCOUS / TARRAGON SPLIT PEA SOUP WITH FAUX BACON & ONION

–split peas (dried; no soaking required)

–Bac’n piece

–onion (one-half, chopped)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

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

–white wine (cooking wine is fine)

–lemon juice

–salsa (hot or mild, from a jar)

–couscous

1 – Place two-thirds cup of split peas in a slow cooker.  Add 2 and one-half cups of chicken broth.  Slice one-half onion and add to the peas.  Season with salt, pepper, olive oil, tarragon, and Bac’n pieces.  Cook on high for 6 hours.  Keep on “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then add a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place 1 cup of couscous in a covered baking dish.  Add 1 and one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Let sit to allow couscous to set up.

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

5 – Serve the split pea soup as a first course.  Then serve the salmon atop the couscous.

–salmon adapted from Instant Gourmet (Ceil Dyer, author); other recipes original.

CHICKEN FINGERS ROLLED IN CRUSHED TEXAS TOAST CROUTONS ATOP HONEY MUSTARD GREEN SALAD WITH RAW BROCCOLI – SUMMER SQUASH – VIDALIA ONION

–4 chicken tenderloins or breast strips

–Texas Toast seasoned croutons

–Dejon mustard

–yogurt (non-fat, plain)

–honey

–lemon juice

–salad greens

–broccoli (florets only)

–summer squash (3, small)

–Vidalia onion (1, small, sliced)

–salt and pepper

–olive oil

1 – Place 4 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of Dejon mustard and a squirt of lemon juice (to taste).  Add 2 tablespoons of honey.  Stir well.  Set aside.

2 – Place half a bag of croutons in a plastic bag.  Using the back of an ice cream spoon, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour the crushed croutons on top of the chicken.  Shake well.  Place the chicken in a covered baking dish with a very little water.  Set aside.

3 – Place one-half package of salad greens in a mixing bowl.  Peel and slice the squash, adding to the bowl.  Cut off the florets of the broccoli, and then slice, as needed, before adding to the bowl.  Slice the onion and add to the bowl.  Season the whole with salt and pepper.  Stir well.  Then pour honey mustard salad dressing, to taste, atop the salad greens and vegetables, and then stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, on top of the cold salad.

–chicken and salad original. 

PESTO COD / PARMESAN CORN PUDDING / EGGPLANT DIP WITH BASIL – TOMATO – ONION – BLACK OLIVES

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

–pesto paste

–mayonnaise

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–eggplant (small, fresh)

–basil (fresh if possible)

–tomato (3 slices, fresh, large)

–onion (1, divided)

–black olives (one-half small can)

–corn (frozen, 1 package)

–Parmesan cheese

–milk (dairy, almond, or soy)

–eggs (2, medium)

–cornbread stuffing (3 tablespoons)

 

1 – Ahead of time, pierce the eggplant with a fork all-around.  Place on a plate.  Microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  Then cut the eggplant vertically and scoop out the pulp.  On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl.  Dice 3 slices of tomato and one-half onion, and place in the bowl.  Add one-half can of black olives.  Season with salt, pepper, basil, garlic salt, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench with lemon juice.  In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste.  Season with salt and pepper.  Stir vigorously.  Spoon the sauce over the cod.  Set aside.

3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor.  Empty into a wide-mouthed, covered baking dish.  Slice one-half onion and place in a small baking dish.  Add water to cover.  Microwave for 5 minutes.  Add 1 cup of corn and the onion to the corn pudding.  Season with olive oil.  Stir well.  Microwave for 5 minutes.  Remove from oven and stir.  Then microwave for 3 minutes more.

4 – Microwave the cod for 6 minutes.

5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.

–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant original.

FLOUNDER MEDITERRANEAN / BOWTIE PASTA AL DENTE / GARLIC BROCCOLI

–2 fillets of flounder (medium, fresh)

–tomato (1, medium)

–onion (one-half, medium)

–capers (bottled, 3 tablespoons)

–black olives (one-half small can)

–Parmesan cheese

–white wine (cooking wine is fine)

–salt and pepper

–garlic salt

–oregano, basil, bay leaf

–bowtie pasta (1 cup, dry)

–broccoli (1 head)

1 – Place 1 cup of pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop the tomato and onion and add to a covered baking dish. Place capers and black olives over the tomato and onion.  Add a small amount of white wine.  Season with salt, pepper, garlic salt, oregano, basil, 2 bay leaves, and olive oil.  Sprinkle Parmesan cheese on top, and then stir the dish.  Microwave on high for 3 minutes.  Then add the flounder to the dish.  Season with salt, pepper, garlic salt, oregano, basil, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

3 – Separate the florets and stems of the broccoli from the stalk.  Place in a covered baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the flounder and vegetables for 5 minutes.

5 – Serve the flounder and vegetables on top of the pasta, with the broccoli as a side.

–flounder adapted from allrecipes.com; broccoli original.

COLD HERBED SALMON WITH FETA MAYONNAISE / FRENCH BALSAMIC POTATO SALAD WITH WHITE WINE – TARRAGON – GREEN ONION – OLIVE OIL / TOMATO SLICES WITH SWEET PICKLE RELISH & GREEN OLIVES

Note: Prepare ahead of time.

 

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

–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)

–potatoes (5, small, red)

–white wine (cooking wine is fine)

–tarragon (bottled)

–green onion (3 stalks)

–extra virgin olive oil

–mayonnaise

–lemon juice

–capers (bottled)

–feta cheese (half a small package)

–salt and pepper

–balsamic vinegar

–tomato (sliced, fresh, large)

–pickle relish

–green olives

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and herbs de provence.  Microwave for 4 and one-half minutes on high.  When finished, let cool, and then place in refrigerator until time for dinner.

2 – Place 4 tablespoons of mayonnaise in a small mixing bowl.  Season with lemon juice, salt, and pepper.  Add about 12 capers.  Pour in the feta cheese.  Stir.  Refrigerator until time to serve.

3 – Slice the potatoes one-quarter inch thick.  Place in a covered baking dish with 1 inch of water.  Season with salt and pepper.  Microwave for 15 minutes on high.  Let cool.  Drain water.  Add 1 inch of white wine.  Sprinkle with tarragon, salt, and pepper.  Cut green onion into one-half inch pieces, and add to the potatoes.  Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also.  Stir gently.  Do not refrigerate.  Serve room temperature.

4 – Slice the large tomato into thick slices.  Season with salt and pepper.  Arrange on a plate.  Place sweet pickle relish in the center of each slice of tomato.  Drop green olives around the plate.

5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.

6 – Serve the salmon cold, with the feta mayonnaise on top.  Serve with room-temperature potato salad and cold tomato slices.

–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.

EXTRA CRISPY CHICKEN FINGERS ATOP SALAD GREENS WITH PEAR – FETA – GREEN ONIONS – TOASTED WALNUTS IN THOUSAND ISLAND DRESSING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crispy seasoning mix

–spring mix with romaine salad greens

–pear (fresh, 1, medium)

–feta cheese (half a small package)

–green onions (3 stalks)

–toasted walnuts (1 handful)

–mayonnaise

–catsup

–minced onion

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-half package of Shake ‘n Bake seasoning.  Shake well.  Place in covered baking dish with a very small amount of water (just to steam).  Set aside.

2 – Place one-half package of salad green in a mixing bowl.   Wash and dice the pear; then add to the bowl.  Cut green onions into one-half inch pieces, and add to the bowl.  Place one-half package of feta cheese and 1 handful of toasted walnuts in the bowl.  Set aside.  In a small mixing bowl, place 4 tablespoons of mayonnaise and 2 tablespoons of catsup.  Season with salt, pepper, and minced onion.  Stir well.  Add this dressing to the salad greens.  Stir well.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the chicken atop the salad greens.

–recipe original.

CURRIED WHOLE CATFISH WITH ONION & RED BELL PEPPER / WHITE RICE / BABY BUTTER BEANS WITH FAUX BACON

–catfish (bone-in, medium size, 1)

–green curry paste (bottled)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–white rice (instant)

–baby butter beans (dried; soak overnight)

–Bac-n pieces

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook in the slow cooker on low for 6 hours.  Put setting on warm until time for dinner.

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

3 – Slice onion and red bell pepper, and place in a covered baking dish (large enough to hold the catfish).  Add a little water, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the catfish on top of the onion and pepper.  Mix water and green curry paste to a thick liquid, and then pour over the catfish.  Microwave on high for 3 minutes; then turn the catfish over, and microwave for 3 minutes more.

4 – Serve the catfish, with sauce, on top of the white rice, with the baby butter beans as a side.

–recipes original.

ASIAN MARINATED CHICKEN WITH HONEY – GINGER – GREEN ONIONS – SESAME SEEDS IN SOY SAUCE / RICE STICKS / CAESAR SALAD WITH RED BELL PEPPER / RED ONION / WALNUTS / AVOCADO

–4 chicken tenderloins or breast strips

–lemon juice

–soy sauce

–honey

–ginger

–garlic – herb breadcrumbs (boxed)

–green onions (2 stalks)

–sesame seeds (bottled)

–salt and pepper

–olive oil

–rice sticks (rice noodles, packaged)

–spring mix salad greens

–Caesar salad dressing

–red bell pepper (2 slices, chopped)

–walnuts (toasted, 1 handful)

–red onion (one-half, sliced)

–avocado (1, medium, diced)

1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner.  Place the marinated chicken with marinade in a covered baking dish.  Season with pepper and ginger.  Sprinkle breadcrumbs very sparingly on top.  Pour 1 slender thread of honey on top of each piece of chicken.  Sprinkle sesame seeds generously on chicken.  Dice the green onions into one-fourth inch pieces, and place on top of the chicken.  Season with olive oil.  Pour additional soy sauce around the chicken.  Set aside.

2 – Place 2 handfuls of rice sticks in water to cover.  Microwave on high for 10 minutes.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add chopped red bell pepper, walnuts, red onion.  Season with salt and pepper.  Add Caesar salad dressing (to taste) and stir well.  Fold in a diced avocado.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.

–chicken adapted from allrecipes.com; other recipes original.

ROASTED PECAN COD TOPPED IN BREADCRUMBS WITH CREOLE – LEMON – PARSLEY – WORCESTERSHIRE – CLAM SAUCE / QUINOA WITH BROTH

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

–pecan bits (1 small package)

–Creole seasoning (bottled)

–lemon juice

–parsley (fresh if possible)

–Worcestershire sauce

–clam juice

–plain breadcrumbs (boxed)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

 

1 – Spread the pecan bits on a microwaveable plate.  Microwave for 1 minute; stir; then microwave for 1 minute more.  Let cool.  Then puree half of the pecans in a food processor.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minute.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish.  Drench in lemon juice.  Then sprinkle a generous amount of Worcestershire on top.  Season thoroughly with olive oil; spread the oil over the cod.  Sprinkle a small amount of plain breadcrumbs on top.  Spread the pureed pecans on top of the cod.  Then sprinkle the remainder of the pecans.  Season with Creole seasoning, parsley, and a bit of olive oil.  Pour a very small amount of clam juice around the cod.  Microwave on high for 7 minutes.

4 – Serve the cod and sauce on top of the quinoa.

–cod adapted from The New Orleans Commander’s Palace Cookbook; quinoa original.

A Simple Dinner:  LEMON PEPPER – SEASONED SALMON & ASPARAGUS / PARMESAN CAULIFLOWER

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

–lemon pepper (bottled)

–salt and pepper

–olive oil

–asparagus (10 stalks, fresh)

–cauliflower (1, medium head)

–Parmesan cheese

 

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

2 – Wash and then cut off sections of the cauliflower.  Place in a wide-mouthed, covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Microwave on high for 10 minutes.

3 – Cut off the ends of the asparagus.  Then place in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 6 minutes.

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

5 – Serve the salmon hot, with the cauliflower and asparagus as sides.

–recipes original.

GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–toasted walnuts (toast in microwave briefly, don’t let burn)

 

1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice.  Season the chicken with salt, pepper, paprika, garlic salt, and olive oil.  Set aside.

2 – Slice the one-half onion, and place in the bottom of a covered baking dish.  Peel and slice the squash.  Place on top of the onion.  Cut green onion into one-fourth inch pieces, and sprinkle on top.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing.  Place salad greens, feta cheese, and toasted walnuts in a mixing bowl.  Season with salt and pepper.  Add the dressing (to taste).  Stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the salad as the first course.  Then serve the chicken hot, with the squash as a side.

–chicken adapted from allrecipes.com; other recipes original.

SPICY LEMON COD WITH GREEN ONIONS IN WHITE WINE SAUCE / GARLIC SPINACH – KALE / BALSAMIC TOMATO – AVOCADO SALAD WITH FETA  

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

–Cajun seasoning (or Creole, bottled)

–lemon pepper (bottled)

–lemon juice

–green onions (2 stalks)

–white wine (cooking wine is fine)

–spinach – kale (fresh, packaged)

–garlic salt

–salt and pepper

–olive oil

–tomatoes (2, fresh)

–avocado (1, medium, fresh)

–feta cheese

–balsamic vinegar

–extra virgin olive oil

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning.  Slice green onions into one-quarter inch pieces, and then scatter on top of the cod.  Pour a little white wine around the cod.  Add a little olive oil on top.  Set aside.

 2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 3 – Wash and slice the tomatoes, placing them on a plate.  Cut open the avocado, remove the pit, and slice; then add to the tomatoes.  Season with salt, pepper, balsamic vinegar, and extra virgin olive oil.  Sprinkle a generous amount of feta cheese on top.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with the spinach – kale hot and the salad cold.

 –cod inspired by allrecipes.com; other recipes original.

NEW ORLEANS – INSPIRED CAJUN CHICKEN ATOP SPICY RED BEANS & BROWN RICE / ZUCCHINI FINGERS WITH GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

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

–brown rice (5-minute, boxed)

–chicken broth

–Bac’n pieces

–minced onion (bottled)

–salt and pepper

–olive oil

–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)

–plain breadcrumbs (boxed)

–garlic & herb breadcrumbs (boxed)

 

1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker.  Add chicken broth to 1 inch above the beans.  Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” and wait for dinnertime.

 

2 – Place chicken in a plastic bag.  Season with salt, pepper, hot spice, and olive oil.  Pour plain breadcrumbs into the bag.  Shake well.  Set aside.

 

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

 

4 – Peel and slice zucchini in half.  Then slice horizontally.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in some garlic – herb breadcrumbs.  Shake well.  Microwave on high for 3 minutes or less (depending on taste).

 

5 – Microwave the chicken for 5 minutes.

 

6 – Serve the chicken atop the rice and beans, with the zucchini as a side.

 

–recipes original.

OVEN FRIED SALMON WITH CORNBREAD CRUMBS – DEJON – PARSLEY – LEMON / SEASONED PURPLE HULL PEAS WITH FAUX BACON & MINCED ONION IN CHICKEN BROTH

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

–cornbread stuffing (boxed)

–Dejon mustard

–parsley (fresh if possible)

–lemon juice

–lemon pepper

–salt and pepper

–olive oil

–purple hull peas (frozen, 1 package)

–Bac’n pieces (soy bacon)

–minced onion (bottled)

–chicken broth (non-fat, low sodium)

 

1 – Place the peas in a slow cooker, to cook on low for 6 hours.  Season with salt, pepper, Bac’n pieces, minced onion, and olive oil.  Cover peas with chicken broth to 1 inch above the peas in the slow cooker.  Cook on low for 6 hours.  When done, put setting on “warm” and await the time for dinner. 

2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag.  Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter.  On a plate, drench the salmon in lemon juice and saturate with a little olive oil.  Spread the top with Dejon mustard.  Place the salmon in the bag with the crumbs and shake well.  Empty into a covered baking dish that has a very little water.  Season with salt, pepper, lemon pepper, and parsley.  Microwave on high for 4 and one-half minutes.  

3 – Serve the salmon hot, with the peas as a side.

 –salmon adapted from food.com web site, Ina Garten, chef; peas original.

COD DIABLO WITH DEJON – MAYO – PARSLEY – CAYENNE TOPPED BY GARLIC – HERB BREADCRUMBS / BABY SPINACH WITH RED ONION / EGGPLANT CAVIAR WITH RED WINE – GARLIC – PARSLEY – RED ONION

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

–Dejon mustard

–mayonnaise

–parsley (fresh if possible)

–cayenne pepper

–garlic – herb breadcrumbs (boxed)

–spinach (fresh, 1 package, baby)

–red onion (1, divided, medium)

–eggplant (1, fresh, medium)

–red wine (cooking wine is fine)

–garlic salt

–olive oil

–bagel chips

 

1 – Early in the day or the night before, pierce the skin of an eggplant all around.  Microwave on for 5 minutes; then turn the eggplant over, and microwave for 5 minutes.  Let cool (refrigerator is fine).  Rack out the pulp of the eggplant onto a cutting board.  Cut in 2 directions.  Place in a mixing bowl.  Dice very finely one-half red onion.  Mince parsley.   Add onion and parsley to the bowl.  Season with salt, pepper, garlic salt, and olive oil.   Add 3 tablespoons of red wine to the bowl.  Stir the eggplant caviar very well.  Chill in refrigerator until time for dinner.

 

2 – Place cod in a covered baking dish with a little water.  Spread Dejon mustard on the top (to taste).  Then spread mayonnaise on top (to taste).  Sprinkle breadcrumbs on top.  Season with chopped parsley, cayenne pepper, salt, and pepper.  Set aside.

 

3 – Slice one-half red 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.  Dump package of spinach on top of the onion.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 

4 – Microwave the cod for 6 minutes.

 

5 – Serve the eggplant as an appetizer with bagel chips.  Then serve the cod hot, with the spinach and onion as a side.

 

–cod and spinach adapted from food.com web site; eggplant adapted from Real Simple.

SPICY & SWEET BREADED CHICKEN TENDERLOINS WITH DEJON – BROWN SUGAR – RED WINE – ONION – GARLIC – CAYENNE IN SRIRACHA SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–Dejon mustard

–brown sugar

–red wine (cooking wine is fine)

–onion (1, small)

–garlic salt

–Sriracha sauce (bottled)

–cayenne pepper

 

1 – Slice an onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of plain breadcrumbs into the bag.  Shake well.  Place the breaded chicken on top of the onion.  In a small bowl, stir well the following:  3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine.  Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper.  After stirring, pour this sauce over the chicken.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.  I served potatoes and tomato pie with this entrée.

–chicken adapted from allrecipes.com.

BALSAMIC – GLAZED SALMON SEASONED WITH HONEY – WINE – DEJON – GARLIC  / NEW POTATOES / BROCCOLI WITH HOT SAUCE

–salmon (size of 3 decks of cards)

–balsamic vinegar

–white wine (cooking wine is fine)

–Dejon mustard

–honey

–garlic salt

–salt and pepper

–olive oil

–potatoes (2, medium)

–broccoli (1 head)

–hot sauce (such as Tabasco)

1 – Place salmon in middle of covered baking dish. Put a small amount of water in the bottom. In a small bowl, place 2 tablespoons of honey, one-third cup of balsamic vinegar, 2 tablespoons of white wine, and 3 tablespoons of Dejon mustard.  Season with garlic salt, salt, pepper, and olive oil.  Stir vigorously.   Set aside.

2 – Wash the potatoes with soap and water, rinsing thoroughly. Scrub the potato skins vigorously. Cut potatoes so that each piece is about an inch in diameter. Add an inch of water to a microwaveable dish. Sprinkle salt and pepper over the potatoes. Season with olive oil. Cook covered in microwave for 15 minutes.

3 – Cut off broccoli stalk, leaving some stem and florets. Cut apart the florets. Season with salt and pepper, olive oil. Cook broccoli, covered, for 4 minutes. Serve broccoli with Tabasco or other hot sauce on table for seasoning.

4 – Cook salmon for four and one-half minutes. It is necessary with a thick piece of salmon to check for doneness when cooking is finished. Cut slit in middle of salmon. Replace in oven for 1 minute if fish is not yet done.

5 – Serve immediately.

–salmon adapted from allrecipes.com; other recipes original.