CHICKEN STEW WITH RED BELL PEPPER & CELERY ATOP WHOLE WHEAT ENGLISH MUFFINS

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–red bell pepper (one-half, chopped)

–celery (2 stalks, chopped)

–flour

–salt and pepper

–olive oil

–whole wheat muffins (2)

1 – Place 2 heaping tablespoons of flour in a cup.  Fill a second cup with chicken broth, and heat for 1 minute in the microwave.  When finished, slowing add the chicken broth to the flour, stirring briskly.  Place the chicken in a slow cooker.  Season with salt, pepper, and olive oil.  Chop one-half red bell pepper and 2 stalks of celery, and add to the cooker.  Pour the chicken broth on top.  Add a little more chicken broth if the chicken is not covered.  Cook on low for 8 hours or more.  Then keep setting on warm until time for dinner.

2 – Microwave the whole wheat muffins for 40 seconds on high.

3 – Serve the stew atop the muffins.  I also served broccoli (for recipe, use the search box on this blog).

–chicken adapted from To the Taste of a King.

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CURRIED SALMON WITH SWEET POTATO & GREEN ONIONS / RICE STICKS / THYME EGGPLANT APPETIZER WITH ONION – TOMATO SAUCE – GARLIC

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

–green curry paste

–chicken broth (non-fat, low sodium)

–milk (dairy, almond, or soy)

–sweet potato (large, fresh)

–green onions (3 stalks)

–rice sticks (one-third package, 2 handfuls)

–eggplant (fresh)

–thyme

–onion (one-half, diced finely)

–tomato sauce (one-fourth small can)

–garlic powder

–salt and pepper

–olive oil

1 – Scrub the eggplant, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp onto a cutting board.  Cut 2 ways, and then place in a mixing bowl.  Finely dice one-half onion, and place in the bowl.  Add one-fourth small can of tomato sauce.  Season with thyme, garlic powder, salt, pepper, and olive.  Stir briskly.  Keep in refrigerator until time for dinner.

2- Scrub the sweet potato, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side.  Let cool, so that you can handle the potato easily.  Add 3 tablespoons of green curry paste to a small mixing bowl.  Add one-fourth cup of chicken broth, and stir.  Then add one-fourth cup of milk, and stir.  Set aside.  Cut open the cooled potato, and cut the pulp into 1-inch size pieces.  Place in a covered baking dish.  Place the salmon amid the potatoes, but not covering them.  Season with salt and pepper.  Pour the curry sauce on top of salmon and sweet potato.  Sprinkle 3 stalks of chopped green onions atop the salmon.  Season with a few drops of olive oil.  Set aside.

3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 10 minutes. 

4 – Microwave the salmon for 7 minutes on high.

5 – Serve the eggplant appetizer as a first course.  Then serve the salmon atop the rice sticks.

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

PARSLEYED CHICKEN & POTATOES WITH ONION & GARLIC / BRUSSEL SPROUTS WITH ONION / SPRING MIX SALAD WITH GREEN GRAPES – FETA – WALNUTS WITH RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–small Dutch potatoes (8 or 10)

–onion (1, divided, chopped)

–garlic powder

–plain breadcrumbs

–salt and pepper

–olive oil

–Brussel sprouts (fresh, packaged)

–spring mix salad

–seedless green grapes (1 bunch)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–red wine (not cooking wine)

–extra virgin olive oil

1 – Place potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 8 minutes.  When finished, chop one-half onion, and place in the dish.  Microwave for 3 minutes.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Then add a small amount of plain breadcrumbs.  Shake well. Nestle the chicken amid the potatoes and onion.  Sprinkle parsley on top.  Set aside.

2 – Cut in half each Brussel sprout.  Add to a covered baking dish.  Chop one-half onion and add to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Add one-half package of spring mix salad greens to a mixing bowl.  Add one bunch seedless green grapes (cut in half if desired), one-half small carton of feta cheese, and 1 handful of walnuts.  Season with salt and pepper.  Add red wine and extra virgin olive oil as a salad dressing, to taste.  Stir well.

4 – Microwave the chicken and potatoes for 6 minutes.

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

–chicken adapted from To the Taste of a King; other recipes original.

TARRAGON COD WITH GARLIC & LEMON IN WHITE WINE SAUCE / DUTCH POTATOES / TARRAGON GREEN PEAS WTH MUSHROOMS & ONION / GREEN SALAD WITH TOMATO – ZUCCHINI – BANANA PEPPER IN ITALIAN DRESSING

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

–tarragon (fresh if possible)

–garlic powder

–lemon juice

–white wine (cooking wine is fine)

–plain breadcrumbs

–salt and pepper

–olive oil

–Dutch potatoes (small)

–green peas (packaged, steamable)

–mushrooms (6 to 8, sliced)

–onion (one-half, chopped)

–salad greens

–tomato (medium, fresh)

–basil (fresh if possible)

–zucchini (1, small)

–banana pepper (one-half)

–Italian salad dressing

1 – Place 8 to 10 small Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish.  Drench in lemon juice; then add a little white wine.  Season with salt and pepper.  Sprinkle with plain breadcrumbs, and then with tarragon.  Pour a few drops of olive oil on top.  Set aside.

3 – Wash and slice mushrooms; place in covered baking dish with a very small amount of water.  Add one-half chopped onion.  Season with salt, pepper, olive oil, and tarragon.  Microwave on high for 4 minutes.  Microwave a steamable package of green peas for 5 and one-half minutes.  Let sit 1 minute.  Then pour green peas atop the mushrooms and onion.  Season with salt, pepper, and olive oil.  Stir gently.  Keep covered to preserve warmth.

4 – Place one-half package of salad greens in a mixing bowl.  Wash and then chop a medium-sized tomato.  Season the tomato with salt, pepper, and basil.  Place in the bowl.  Add 1 chopped zucchini and one-half chopped banana pepper.  Season the salad greens and vegetables with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the green peas and potatoes as sides.

–recipes original.

A Simple Dinner:  ROSEMARY SALMON & POTATOES / GARLIC SPINACH / BACON – FLAVORED YELLOW SQUASH WITH ONION

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

–rosemary (fresh if possible)

–baby Dutch potatoes (5 or 6)

–salt and pepper

–olive oil

–spinach (fresh, packaged)

–garlic powder

–yellow squash (3 small, fresh)

–Bac’n pieces (soy bacon, bottled)

–onion (one-half)

1 – Rinse and cut each potato in half.  Then place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, nestle the salmon amid the potatoes.  Season the salmon with salt, pepper, rosemary, and olive oil.  Set aside.

2 – Peel and slice the squash and one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Place the spinach in a covered baking dish with some water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon and potatoes for 6 minutes.

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

–recipes original.

PARSLEYED & BREADED GARLIC COD WITH MUSHROOMS IN BRANDY – WHITE WINE – BROTH SAUCE / CUT GREEN BEANS WITH PARMESAN / ROSEMARY GREAT NORTHERN BEAN SOUP WITH CAYENNE & BAY LEAVES ATOP GARLIC BREAD / BUTTERY LETTUCE SALAD WITH BLUEBERRIES – WALNUTS – PARMESAN IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING  

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

–mushrooms (baby bellas, 6 to 8, sliced

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley (fresh if possible)

–brandy (purchase a small, inexpensive bottle)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–great Northern beans (dried; soak overnight)

–cayenne pepper

–rosemary (fresh if possible)

–garlic powder

–bay leaves

–garlic bread seasoned with olive oil

–cut green beans (frozen)

–Parmesan cheese

–buttery lettuce (half a package)

–blueberries (2 handfuls)

–walnuts (1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place two thirds cup of great Northern beans in a slow cooker.  Add chicken broth to one-half inch above the beans.  Season with rosemary, 2 bay leaves, cayenne pepper, salt, pepper, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until just before time to serve the soup.  (There is more preparation; see below.)

2 – Place sliced mushrooms in a covered baking dish with a small amount of brandy, white wine, and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod atop the mushrooms.  Season with salt, pepper, and olive oil.  Sprinkle a small amount of plain breadcrumbs on top.  Add parsley as a garnish, plus a few more drops of olive oil.  Set aside.

3 – Place buttery lettuce, 2 handfuls of blueberries, 2 handful of walnuts, and a little Parmesan cheese in a mixing bowl.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place 4 handfuls of cut green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.

5 – Take one-half beans from the slow cooker with a slotted spoon, placing the beans in a food processor.  Pulse until smooth.  Then add back to the slow cooker, just prior to serving.  Stir well.

6 – Prepare 2 slices of garlic bread with a generous sprinkling of garlic powder and a sprinkling of olive oil.  Microwave on high for 40 seconds.  Break apart the bread and place in the bottom of bowls intended for the soup.  Serve the soup atop the garlic bread.

7 – Microwave the cod for 6 minutes on high.

8 – Serve the salad as a first course, the soup as a second, and the cod, hot, with green beans as a third course.

–cod and bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

ROSEMARY CHICKEN WITH TOMATO & ONION IN WHITE WINE ATOP QUINOA / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–tomato (1, medium, fresh, chopped)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–broccoli (1 bunch, fresh)

–hot sauce (such as Tabasco)

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth and a few drops of olive oil.  Stir.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place 1 chopped tomato and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the tomato and onion.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

3 – Cut off the stalk from the broccoli, and discard, leaving the stems and florets.  Break apart and arrange in a circle in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, atop the quinoa, and serve the broccoli with hot sauce as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

GARLIC SALMON STUFFED WITH GREEN ONIONS IN A LEMON – SOY SAUCE / BACON – FLAVORED KALE / 15 – BEAN SOUP WITH TOMATO – ONION – CELERY – BASIL BAY LEAVES – GARLIC IN BROTH

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

–garlic powder

–green onions (4 stalks)

–lemon juice

–lemon zest

–soy sauce

–kale (one-half package, fresh)

–Bac’n pieces (soy bacon)

–15 – bean mix (dried; soak overnight)

–tomato (1, fresh, chopped)

–onion (one-half, chopped)

–celery (1 stalk, chopped)

–basil (fresh if possible)

–olive oil

–chicken broth (non-fat, low sodium)

–bay leaves (2, dried)

1 – Place two-thirds cup of 15-bean mix in a slow cooker.  Add chopped tomato, chopped onion, and chopped celery.  Season with salt, pepper, basil, 2 bay leaves, garlic powder, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours.  When finished, keep on “warm” setting until time for dinner.

2 – Slice 4 stalks of green onions.  Cut a slit horizontally in the salmon.  Insert half the green onions in the slit in the salmon.  Place the salmon in a covered baking dish with a very little water.  Drench the salmon in lemon juice.  Season the salmon with lemon zest, garlic powder, salt, pepper, and olive oil.  Add soy sauce to the dish, sprinkling the salmon with the soy.  Sprinkle the reminder of the green onions on top of the salmon.  Set aside.

3 – Add one-half package of kale to a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon on high for 5 minutes.

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

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from 50 Most Delicious Salmon Recipes; kale original.

CRAB BISQUE SOUP

–crabmeat (2 cans, drained)

–milk (dairy, almond, or soy, 2 cups)

–Parmesan cheese (shredded, one-half cup)

–paprika

–lemon juice

–Worcestershire sauce

–egg yolks (2)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–flour (4 tablespoons)

1 – Place 2 cups of milk in a microwaveable bowl.  Microwave on high for 2 minutes.  In a separate bowl, add 4 tablespoons of flour.  When the milk has heated, slowly add a half cup to the flour.  Stir briskly. 

2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour.  Add one-half cup of Parmesan cheese, and 2 egg yolks.  Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil.  Stir well.  Microwave on high for 8 minutes.  Then stir.  Microwave for another 7 minutes.  Then stir.  Let cool briefly before serving.  Soup should be somewhat thick.

3 – Serve the crab bisque soup as a main course.  I also served a green salad and tomato pie (for recipes, use the search box in this blog).

–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).

CURRIED CHICKEN WITH MUSHROOMS – CARROTS – ONION – PARSLEY – BROTH – WHITE WINE IN FAUX CREAM SAUCE / SPLIT GREEN PEA SOUP WITH CARROTS – DILL – ONION  / GARLIC KALE / WHITE CORN

–4 chicken tenderloins or breast strips

–curry (bottled)

–yogurt (non-fat, plain)

–mayonnaise

–flour

–mushrooms (3 baby bellas)

–carrots (2 small handfuls, divided, shredded)

–dill (bottled)

–Bac’n pieces (soy bacon)

–sweet onion (1, divided, fresh, chopped)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–split peas (dried; no need to soak)

–kale (fresh, packaged)

–garlic powder

–white corn (frozen)

–salt and pepper

–olive oil

1 – Measure two-thirds cup of split green peas, and place in a slow cooker.  Add 1 and one-half cups of chicken broth.  Slice one-half onion and add to the cooker.  Add 1 small handful of shredded carrots.  Season with salt, pepper, dill, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until time for dinner.

2 – Place one-half cup of chicken broth in a microwaveable cup.  Microwave on high for 1 minute.  In a second cup, add 1 tablespoon of flour.  Slowly add the broth to the flour, stirring briskly.  Quarter the mushrooms and place in a covered baking dish with the broth-and-flour mixture.  Add 1 handful of shredded carrots.  Slice an onion, and add one-half to the dish.  Chop a small handful of parsley and add to the dish.  Set aside.

3 – Add 3 handfuls of kale to a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Add 1 cup of corn to a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 and one-half minutes.  While the chicken is cooking, stir together 2 tablespoons of yogurt, 2 tablespoons of mayonnaise, and 1 tablespoon of curry powder.  Microwave on high for 45 seconds.  Then spoon over the chicken.

6 – Serve the soup as a first course.  Then serve the chicken hot, with the kale and corn as sides.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

GARLIC CHICKEN & SHRIMP WITH MUSHROOMS & GREEN ONIONS IN GRAVY SEASONED WITH WHITE WINE

–4 chicken tenderloins or breast strips

–garlic powder

–shrimp (about 8, small, thawed from frozen)

–mushrooms (about 6, chopped)

–green onions (2 stalks, chopped)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–flour (1 tablespoon)

1 – Add one-half cup of chicken broth to a microwaveable bowl.  Microwave for 1 minute.  Add 1 tablespoon of flour to a second cup.  Slowly add the heated broth to the flour, stirring briskly.  Add a few drops of white wine. 

2 – Slice the mushrooms and place in a covered baking dish with the gravy.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken in the gravy.  Place chopped green onion on top.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 6 minutes.

3 – Place the thawed shrimp in a covered (small) bowl.  Season with salt, pepper, and olive oil.  Microwave on high for 2 minutes.  When finished, pour the shrimp atop the chicken.

4 – Serve the chicken and shrimp hot.  (Serve quinoa with chicken broth and broccoli.  For recipes, use the search box on this blog.)

–adapted from To the Taste of a King (New Orleans cookbook from the fifties).

BARBECUED SALMON SEASONED WITH RED WINE / BUTTER LETTUCE WITH GREEN GRAPES & FRESH PEAR IN ITALIAN SALAD DRESSING / BROWN RICE IN BROTH / GREEN BEANS WITH SLICED ALMONDS

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

–barbecue sauce (bottled; I use Bull’s Eye Original)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–green grapes (about a dozen, sliced in half)

–pear (fresh, medium, chopped)

–Italian salad dressing

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half package)

1 – Place salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil.  Stir well.  Pour over the salmon.  Set aside.

2 – Pour one-half package of butter lettuce in a mixing bowl.  Slice 12 grapes in half, and add to the bowl.  Wash and then dice a pear, adding to the bowl.  Season with salt and pepper.  Add Italian salad dressing to taste.

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

4 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Sprinkle one-half small package of sliced almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the salmon for 5 minutes.

6 – Serve the salad as a first course.  Serve the salmon hot, atop the brown rice, with the green beans as a side.

–recipes original.

PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

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

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

SALMON RISOTTO IN TOMATO SAUCE / PEAR – AVOCADO GREEN SALAD WITH GINGER – SESAME DRESSING / GREEN PEAS WITH RAW ONION

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

–rice (instant, boxed)

–sweet onion (divided, 1, fresh)

–white wine (cooking wine is fine)

–tomato sauce (one-half small can)

–lemon zest (lemon peel, bottled)

–paprika

–salt and pepper

–olive oil

–pear (1, fresh, chopped)

–avocado (1, fresh, chopped)

–butter lettuce (one-half package)

–ginger-sesame salad dressing (Paul Newman)

–green peas (steamable package)

 

1 – Wash and chop the pear and avocado.  Place one-half package of green salad in a mixing bowl.  Add the pear.  Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing.  Fold in the avocado. 

2 – Steam the green peas in the package for 5 and one-half minutes.  Let cool for a bit.  Set aside.

3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 2 minutes.

4 – Slice one-half onion.  Place in a covered baking dish with a little white wine and one-half can of tomato sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onion.  Season with lemon zest, paprika, salt, pepper, and olive.  Microwave on high for 5 minutes.  When finished, break apart the salmon (large chunks), discarding the skin.  Add the white rice to the salmon, stirring gently.  Set aside.

5 – Cut open the package of green peas, and place in a covered baking dish.  Add one-half chopped onion on top.  Season with salt, pepper, and olive oil.  Keep covered to preserve warmth.

6 – Microwave the salmon risotto for 1 minute.

7 – Serve the salad as a first course.  Then serve the salmon risotto hot, with the green peas and onion as a side.

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

A Simple Dinner:  COD WITH LEMON ZEST / PARSLEYED DUTCH POTATOES / BROCCOLI WITH HOT SAUCE

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

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–small yellow Dutch potatoes (about 8)

–parsley (fresh if possible)

–broccoli (one head, fresh)

–hot sauce (such as Tabasco)

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Set aside.

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

4 – Microwave the cod for 6 minutes on high.

5 – Serve the cod hot, with the potatoes and broccoli as sides.  Season the broccoli at the table with hot sauce.

–recipes original.

ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–tomato (fresh, 1, large, vine-ripened)

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

1 – Place chicken in a covered baking dish with a little red wine.  Season with rosemary, salt, pepper, and olive oil.  Set aside.

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

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

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

COD & SHRIMP WITH MUSHROOM GRAVY / WHITE RICE / GARLIC SPINACH / BACON – FLAVORED BEAN SOUP WITH TOMATOES – ONION – THYME – BAY LEAVES

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

–shrimp (small, thawed from frozen, 8 to 10)

–baby bella mushrooms (6 to 8)

–flour

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–spinach (packaged, fresh)

–garlic powder

–Bac’n pieces (soy bacon)

–great Northern beans (two-thirds cup, dried—soak overnight)

–tomatoes (1 can, undrained, diced)

–onion (one-half, fresh)

–thyme (fresh if possible)

–bay leaves (2, dried, bottled)

1 – In a slow cooker, place two-thirds cup of great Northern beans that have been soaked overnight.  Add one and one-half cups of chicken broth.  Then add the can of tomatoes, with juice.  Season with salt, pepper, Bac’n pieces, thyme, 2 bay leaves, and olive oil.  Cook on low in the slow cooker for 8 hours.  When finished, place the setting on warm until time for dinner.

 

2 – Place one-half cup of chicken broth in a microwaveable bowl.  Microwave for 45 seconds.  In a second bowl, place 1 tablespoon of flour.  Slowly add the heated broth to the flour, stirring briskly.  Set aside.

3 – Wash and quarter the mushrooms.  Place in a covered baking dish with the newly made gravy.  Season with salt, pepper, and olive oil.

Microwave on high for 3 minutes.  Then place the cod in the mushroom gravy.  Season the cod with salt, pepper, and olive oil.  Set aside.

4 – Measure two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 2 minutes.

5 – Place 3 handfuls of spinach in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

6 – Place the thawed shrimp in a small, microwaveable bowl with a tiny bit of water (for steaming).  Season with salt, pepper, and olive oil.  Microwave on high for 1 minute.

7 – Microwave the cod for 6 minutes on high.  When finished, spoon the shrimp on top.

8 – Serve the bean soup as a first course.  Serve the cod and shrimp hot, atop the white rice, with the spinach as a side.

–bean soup and cod/shrimp entrée adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

SALMON CHUNKS WITH OREGANO – DILL – ONION – GARLIC  – BLACK OLIVES IN TOMATO BISQUE SAUCE ATOP PASTA

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

–oregano (fresh if possible)

–dill (fresh if possible)

–onion (one-half, medium)

–black olives (sliced, 1 small can)

–tomato sauce (1 small can)

–yogurt (non-fat, plain)

–pasta (elbows, one-half cup)

1 – Place one-half cup of elbow pasta in an uncovered baking dish.  Cover with water 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 one-half onion, and place in a covered baking dish with the can of tomato sauce.  Add the can of black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onions and black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, break apart the salmon (large chunks).  Stir gently.  Microwave 2 tablespoons of yogurt, seasoned with salt and pepper, in a small bowl.  Then spoon the yogurt over the salmon.  Stir gently.

3 – Serve the salmon chunks with vegetables atop the pasta.  I also served broccoli and black-eyed peas with the dinner (for recipes, use the search box in this blog).

–salmon adapted from 50 Most Delicious Salmon Recipes; pasta original.

CHICKEN WITH CARROTS AND ONION IN BROTH GRAVY / GREEN SALAD WITH AVOCADO – TOMATO – ZUCCHINI IN GINGER – SESAME DRESSING

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–shredded carrots (packaged, fresh)

–onion (one-half, fresh, medium)

–salt and pepper

–olive oil

–green salad (packaged)

–avocado (1, fresh, chopped)

–tomato (fresh, large, 2 slices, chopped)

–zucchini (1, fresh, sliced)

–ginger – sesame dressing (Paul Newman)

1 – Pour one-half cup of chicken broth in a microwaveable cup.  Microwave for 45 seconds.  Place 1 heaping teaspoon of flour in a second cup.  Slowly add the heated chicken broth to the flour, stirring vigorously.  Set aside. 

2 – Place 2 handfuls of shredded carrots in a covered baking dish.  Chop one-half onion and add to the baking dish.  Then pour the chicken broth/flour into the baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the carrots and onion.  Season the chicken with salt, pepper, and olive oil.  Set aside.

3 – Add one-half package of green salad to a mixing bowl.  Chop 2 slices of a large tomato; then season with salt and pepper, and add to the bowl.  Peel and slice the zucchini, and add to the bowl.  Add, to taste, the ginger – sesame salad dressing.  Stir to mix well.  Then fold in a chopped avocado.

4 – Microwave the chicken for 6 minutes on high.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; salad original.

BREADED LEMON COD WITH CAPERS – GARLIC – PARSLEY / GARLIC GREEN BEANS IN WHITE WINE SAUCE

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

–plain breadcrumbs (boxed)

–lemon juice

–capers (bottled)

–garlic powder

–parsley (fresh if possible)

–green beans (frozen, 2 handfuls)

–white wine (cooking wine is fine)

1 – Place cod in a plastic bag.  Season with lemon juice, salt, pepper, garlic powder, and olive oil.  Pour a small amount of plain breadcrumbs in the plastic bag.  Shake well.  Then place the cod in a covered baking dish with a little water.  Sprinkle capers and chopped parsley on top.  Set aside.

2 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Add a small amount of white wine to the green beans.  Top the green beans with chopped parsley.  Microwave on high for 5 minutes.

3 – Microwave the cod for 6 minutes.

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

–cod and green beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.