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.