PARSLEYED COD FISH STEW WITH TOMATO – VIDALIA ONION – RED BELL PEPPER IN WHITE WINE ATOP ENGLIGH MUFFIN / BACON – FLAVORED TURNIP GREENS / BACON – FLAVORED BLACK – EYED PEAS

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

–parsley (fresh if possible)

–tomato (1, medium, fresh)

–Vidalia onion (one-half)

–red bell pepper (one-half)

–white wine (cooking wine is fine)

–whole wheat English muffin (1)

–Bac’n pieces (soy bacon)

–turnip greens (fresh, packaged)

–black-eyed peas (fresh)

1 – Place two-thirds cup of black-eyed peas in a slow cooker.  Add 2 cups of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; place setting on warm until time for dinner.

2 – Chop tomato, onion, and red bell pepper.  Place in a covered baking dish with a little wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle cod in sauce.  Season cod with salt, pepper, parsley, and olive oil. Set aside.

3 – Place 2 handful of turnip greens in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 7 minutes.  Cod is done when it begins to break apart.

5 – Microwave the muffin for 30 seconds.

6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.

–cod adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.

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CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.

TUMERIC – ONION CHICKEN & POTATOES IN WHITE WINE SAUCE / GREENS TRIO IN BROTH WITH GARLIC

–4 chicken tenderloins or breast strips

–tumeric (bottled)

–Vidalia onion (one-half, sliced)

–small yellow Dutch potatoes (half a package)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–greens trio (packaged kale, turnip greens, and collards)

–chicken broth (non-fat, low sodium)

1 – Slice one-half onion and place in a covered baking dish with a little white wine.  Season with salt, pepper, turmeric, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Nestle chicken amid the sauce.  Season the chicken with salt, pepper, turmeric, garlic salt, and olive oil.  Set aside.

2 – Rinse the potatoes, and place in a covered baking dish with 1 inch of white wine.  Season with salt, pepper, turmeric, garlic salt, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place 3 handfuls of greens in a covered baking dish.  Add 1 inch of chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken on high for 5 and one-half minutes.

5 – Serve the chicken with sauce, hot, with the greens as a side.

–chicken adapted from “Imamother” web site; other recipes original.

BAKED FLOUNDER WITH LEMON PEEL & GARLIC / OKRA & TOMATO STEW WITH GARLIC / BACON – FLAVORED BUTTERY LETTUCE SALAD WITH CAESAR DRESSING

–2 flounder fillets (thawed from frozen)

–lemon peel (bottled; found in spice section of supermarket)

–garlic salt

–okra (3 handfuls, fresh)

–tomato (1, fresh, medium)

–buttery lettuce (one-half package)

–Bac’n pieces

–salt and pepper

–olive oil

–Caesar salad dressing

1 – Wash okra; slice off ends, and then slice okra in one-half inch pieces.  Chop the tomato, and season with salt, pepper, and garlic salt.  Place the okra and tomato in a covered baking dish with 1 inch of water.  Season more with salt, pepper, garlic salt, and olive oil.  Microwave on high for 10 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place flounder fillets in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, garlic salt, and olive oil.  Set aside.

3 – Place buttery lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add Caesar dressing to taste.

4 – Microwave the flounder for 4 minutes on high.

5 – Serve the lettuce as a first course.  Then serve the flounder hot with the okra and tomato as a side dish.

–flounder adapted from “my recipes” web site; other recipes original.

FETA SALMON WITH TARRAGON & LEMON PEPPER / LEMONY ASPARAGUS / BABY SALAD GREENS WITH PEANUTS – TOMATO – BROCCOLI – BANANA PEPPER IN HONEY & OLIVE OIL DRESSING

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

–tarragon (fresh if possible)

–lemon pepper (bottled)

–feta cheese (one-half small container)

–asparagus (fresh, 1 bunch)

–baby salad greens (one-half package)

–peanuts (1 handful)

–tomato (1, fresh, medium)

–broccoli (one-half head, florets only)

–banana pepper (one-half, minced, small size

–honey

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Dump one-half package of baby salad greens in a mixing bowl.  Add 1 handful of peanuts.  Chop the tomato, season with salt and pepper, and add to the bowl.  Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl.  Mince one-half banana pepper.  Season with salt, pepper, honey, and extra virgin olive oil.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, tarragon, lemon pepper, and olive oil.  Spread one-half container of feta cheese on top.  Set aside.

3 – Cut undesirable ends off the asparagus.  Place the tips and some stalk in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 5 minutes.

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

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

CRUNCHY OVEN FRIED CHICKEN TENDERS WITH CRUSHED ITALIAN HERB PITA / SPICY BARBECUED NAVY BEANS / TOMATO – AVOCADO – MUSHROOM – GREEN ONION SALAD PLATE

–4 chicken tenderloins or breast strips

–Italian herb pita crackers (Town House, about a dozen crackers)

–salt and pepper

–olive oil

–navy beans (dried; soak overnight)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled, your favorite, one-third cup)

–onion (one-half, medium)

–Bac’n pieces

–cayenne pepper

–parsley (fresh if possible)

–tomato (1, fresh, large)

–avocado (1, medium)

–mushrooms (baby bellas, about six to eight)

–green onion (1 stalk)

–extra virgin olive oil

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of chicken broth.  Add one-third cup of barbecue sauce.  Slice one-half onion, and add to the cooker.  Season with Bac’n pieces, one-half teaspoon of salt, pepper to taste, parsley, and cayenne pepper).  Cook for 6 hours on low, and then cook until dinnertime on high (for more tender beans).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, crush a dozen pita crackers with the back of an ice cream spoon.  Pour in the bag with the chicken.  Shake well.  Place in a covered baking dish with a very small amount of water.  Set aside.

3 – Slice the tomato and place on a serving plate.  Slice the avocado, and also place on the plate.  Quarter the mushrooms, and place on the plate.  Slice the green onion into one-half inch pieces, and add to the plate.  Season with salt, pepper, herbs de provence, and extra virgin olive oil.  Refrigerate until dinner.

4 – Microwave the chicken for 5 minutes on high.

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

–recipes original.

SCALLOPS WITH LEMON ATOP SPINACH & MUSHROOMS

–4 scallops

–lemon juice

–spinach (one-half package, fresh)

–lemon pepper (bottled)

–mushrooms (baby bellas, about 12)

–salt and pepper

–plain breadcrumbs (boxed)

–olive oil

1 – Slice each mushroom into 4 pieces, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place spinach on top of the mushrooms; add a little more water.  Season with salt, pepper, lemon pepper, and olive oil.  Place scallops on top of the spinach.  Drench in lemon juice.  Sprinkle lightly with breadcrumbs.  Season with salt, pepper, and just a few drops of olive oil.  Microwave on high for 4 minutes.

2 – Serve the scallops atop the spinach and mushrooms.  I served tomato pie with the entrée.

–scallops adapted from “good food” web site.  Tomato pie can be found by using the search box on this blog.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

ORANGE CHICKEN IN SAUCE WITH THYME – BROCCOLI – CARROTS – ONION / WHITE RICE

–4 chicken tenderloins or breast strips

–orange sauce (Chinese; I used the brand Panda Express)

–thyme (fresh if possible)

–broccoli (half a head, florets only)

–miniature carrots (about a dozen)

–Vidalia onion (one-half, medium)

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–white rice (instant, boxed)

1 – Break the florets off half a head of broccoli, and place in a covered baking dish.  Cut miniature carrots in small pieces, about half an inch each, and add to the dish.  Slice one-half onion, and add to the dish.  Season with salt, pepper, thyme, and olive oil.  Add one-half of the bottle of orange sauce to the dish.  Stir.  Cut apart chicken into 1-inch pieces.  Place in a plastic bag.  Season with salt, pepper, and olive.  Pour plain breadcrumbs into the bag.  Shake well.  Place the chicken in 1 layer atop the vegetables.  Season with a little more olive oil and with thyme.  Set aside.

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

3 – Microwave the chicken and vegetables for 9 minutes on high.  Stir well.

4 – Serve the chicken and vegetables atop the rice.

–recipes original.

BACON – FLAVORED CHICKEN WITH APPLE SLICES IN BRANDY SAUCE / SPINACH WITH LEMON PEPPER / SCALLOP SQUASH CASSEROLE

–4 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon)

–apple (1, fresh)

–brandy (buy a small, inexpensive bottle)

–spinach (package)

–lemon pepper (bottled)

–scallop squash (4, medium)

–Vidalia onion (1, medium)

–salt and pepper

–olive oil

1 – Peel and slice 1 apple.  Place in a covered baking dish with a little brandy.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken in the midst of the apples. Season the chicken with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

2 – Place the spinach in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Peel and slice the scallop squash.  Peel and slice the Vidalia onion.  Place the squash and onion in a covered baking dish.  Stir.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes.

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

–chicken adapted from The Best of French Cooking; other recipes original.