A Holiday Dinner for 2:  BACON – FLAVORED CORNISH HENS WITH MUSHROOMS & ONION IN BROTH / PARSLEYED DRESSING WITH MINCED MUSHROOMS & ONIONS / WHIPPED SWEET POTATOES WITH CINNAMON / ASPARAGUS IN PARMESAN WHITE SAUCE / BUTTER LETTUCE WITH GREEN GRAPES – FETA CHEESE – TOASTED WALNUTS IN BALSAMIC VINEGAR & EXTRA VIRGIN OLIVE OIL

Note:  Allow 90 minutes of preparation time for this dinner, even if you are an experienced cook.

–Cornish hen (thawed from frozen)

–Bac’n pieces

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

–onion (divided, three quarters of a medium onion)

–chicken broth (non-fat, low sodium)

–Stovetop stuffing mix (boxed, chicken flavor)

–parsley (fresh if possible)

–sweet potatoes (2, medium)

–cinnamon (bottled)

–asparagus (steamable in microwave; I use PicSweet)

–flour

–milk (dairy or almond; soy doesn’t work well in microwave)

–Parmesan cheese

–butter lettuce (one-half package)

–green grapes (seedless, about a dozen, split)

–feta cheese (half a small container)

–toasted walnuts (toast in microwave, 1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-half package of butter lettuce in a mixing bowl.  Add a dozen grapes, each cut into two pieces.  Add half a small container of feta cheese.  Add 1 handful of toasted walnuts.  Season with salt and pepper.  Place in refrigerator until just before dinner.

2 – Slice 6 baby bella mushrooms into fine strips.  Add to a large, covered baking dish.  Slice one-half onion, and add to the dish.  Add a small amount of chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes. 

3 – Using a sharp butcher knife and a fork, cut the Cornish hen in half.  Lay each half on its side, atop the mushrooms and onion.  Season with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

4 – Scrub the sweet potatoes, and then pierce all around with a fork.  Place on a microwaveable dish.  Microwave for 7 minutes; then turn over, and microwave for 8 minutes more.  Test sweet potatoes during cooking to see when they are soft to the touch.  (Be careful; potatoes will be very hot.)  Let cool briefly before handling.

5 – Mince 2 mushrooms (baby bellas) and one-quarter onion.  Place in individual microwaveable bowls with a little chicken broth.  Microwave on high for 1 minute.  Set aside.

6 – Place one-half cup of milk in a microwaveable cup.  In a separate cup, place one level tablespoon of flour.  Microwave the milk for 45 seconds.  Slowly add the milk to the flour, beating briskly.  Pour the milk and flour into a covered baking dish.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave on high for 3 minutes. 

7 – Cut open the sweet potatoes, and then cut crossways to make chunks.  Add to a food processor.  Add milk (dairy or almond) to the food processor.  Pulse until smooth, adding milk to desired consistency.  Place the whipped sweet potatoes in a microwaveable baking dish for reheating later, before dinner.

8 – Microwave the steamable package of asparagus for 3 and one-half minutes.  Add the asparagus to the Parmesan white sauce.  Keep covered to preserve warmth.

9 – Microwave the Cornish hen for 5 minutes.  Then turn over, sprinkle more Bac’n pieces on top, and microwave for 5 minutes more.

10 – Microwave the whipped sweet potatoes for 2 minutes on high.

11 – Add Stovetop dressing to the individual microwaveable bowls with the minced mushrooms and onion.  Stir.  Add chopped parsley to the top.  Microwave on high for 1 minute.

12 – Add balsamic vinegar and extra virgin olive oil to the salad.  Fold gently.

13 – Serve the salad as a first course.  Then serve the Cornish hen, one half to each person, with the dressing, sweet potatoes and asparagus as sides.

–dressing adapted from my mother-in-law’s recipe, from To the Taste of a King; other recipes original.

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CHICKEN WITH ONION IN WINE WHITE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–onion (1, large)

–white wine (cooking wine is fine)

–milk (dairy or almond; soy doesn’t work well in the microwave)

–egg yolk

–flour

–salt and pepper

–olive oil

–broccoli (1 head)

–hot sauce (such as Tabasco)

1 – Slice the onion across in very thin slices.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Place 1 cup of white wine in the microwave, and cook on high for 1 minute.  In another cup, place 1 tablespoon of flour.  When the white wine has heated, slowly add it to the flour, beating briskly.  Add 1 egg yolk to the cup and again beat briskly.  Season with salt and pepper.  Pour the flour and wine sauce atop the onion.  Microwave on high for 4 minutes.   When finished, nestle the chicken amid the sauce with onion.  Season with salt and pepper.  Sprinkle parsley on top.  Set aside.

2 – Rinse the broccoli.  Cut the stalk from the florets and stems, and discard the stalk.  Place the broccoli in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the chicken and sauce for 6 minutes.

4 – Serve the chicken hot, with the broccoli with hot sauce as a side.

–chicken adapted from To the Taste of a King, originally served in Arnaud’s Restaurant in New Orleans; broccoli original.

GARLIC – CAYENNE COD WITH CELERY – TOMATO – ONION IN BRANDY – WHITE WINE SAUCE / BROWN RICE IN BROTH / BACON – FLAVORED CROWDER PEAS WITH ONION / BUTTER LETTUCE WITH GREEN GRAPES – AVOCADO – MUSHROOMS TOPPED WITH CROUTONS

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

–garlic powder

–celery (fresh, 1 stalk)

–tomato (fresh, medium, 2 slices chopped)

–sweet onion (three fourth’s, divided, medium)

–cayenne pepper (optional)

–parsley (fresh if possible)

–brandy (buy a small, inexpensive bottle)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–brown rice (fast cooking)

–chicken broth (non-fat, low sodium)

–crowder peas (canned)

–Bac’n pieces

–butter lettuce (one third package)

–green grapes (seedless, 1 small bunch, sliced in half lengthwise)

–avocado (fresh, 1)

–mushrooms (baby bellas, 3 or 4, sliced, fresh)

–croutons (seasoned, 1 handful)

–Italian salad dressing

1 – Chop 1 stalk of celery and add to a covered baking dish.  Add 2 slices of fresh tomato, chopped.  Add one-fourth chopped onion.  Pour in a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod among the vegetables.  Season the cod with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle parsley on top.  Set aside.

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

3 – Place one-third package of butter lettuce in a mixing bowl.  Slice and add to the bowl 1 small bunch of seedless green grapes; add 3 or 4 sliced baby bella mushrooms, and 1 chopped avocado (pit removed).  Add Italian salad dressing and stir gently.  Sprinkle the top with 1 handful of seasoned croutons.

4 – Rinse canned crowder peas in a colander.  Pour into a covered baking dish and add a little water.  Slice one-half onion, and add to the dish, stirring.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the cod and vegetables for 7 and one-half minutes.

6 – Serve the salad as a first course.  Then serve the cod hot, stop the rice, with the peas as a side.

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

PARMESAN CHICKEN & BROCCOLI IN WHITE SAUCE / TUSCAN BEAN SOUP / SHREDDED CARROTS WITH HONEY – GINGER – OLIVE OIL

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–broccoli (fresh, half a head)

–flour (2 tablespoons)

–milk (1 cup almond or dairy; soy does not work well)

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

–tomato (2 slices, large, fresh)

–shredded carrots (one-third cup for the soup, fresh)

–onion (one-half, sliced small)

–celery (chopped, fresh, 1 stalk)

–garlic powder

–parsley (fresh if possible)

–whole wheat English muffin (1)

–salt and pepper

–olive oil

–shredded carrots (2 handfuls, fresh)

–honey

–ginger

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add 2 slices of a fresh tomato; one-third cup of shredded carrots; one-half onion, sliced small; and 1 stalk of chopped celery.  Season with salt, pepper, garlic powder, parsley, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” until time for dinner.

2 – Place the chicken in a large, covered baking dish.  Place the broccoli, cut florets, all around the chicken (not overlapping).  Pour 1 cup of almond or dairy milk in a measuring cup.  Heat on high in the microwave for 1 minute.  Place 2 tablespoons of flour in a separate cup.  When the milk has heated, slowly add to the cup with the flour, beating vigorously with a spoon.  Season the chicken with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese over the whole dish.  Set aside.

3 – Place 2 handfuls of shredded carrots in a covered baking dish.  Season with salt, pepper, ginger, honey, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes on high.

5 – Microwave 1 English muffin for 20 seconds.  When finished, break apart into small pieces, placing half in each of two soup bowls.  Spoon the soup over the top of the muffin.

6 – Serve the Tuscan bean soup as a first course; then serve the chicken and broccoli hot, with the carrots as a side.

–Tuscan bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken and broccoli adapted from To the Taste of a King (New Orleans cookbook from the fifties); carrots adapted from Real Simple.

BREADED TUNA STEAKS WITH LEMON – PARSLEY – GARLIC IN MUSHROOM & WHITE WINE SAUCE / BUTTER LETTUCE WITH SUMMER SQUASH – MUSHROOMS – GREEN ONIONS – FETA IN HONEY MUSTARD DRESSING / BACON – FLAVORED SPECKLED BUTTER BEANS / ASPARAGUS SERVED NATURALLY

–tuna steak (1 large)

–breadcrumbs (boxed, plain)

–lemon juice

–parsley (fresh if possible)

–mushrooms (divided, fresh, baby bellas, 5 or 6, sliced)

–white wine (cooking wine is fine)

–butter lettuce (one-third package)

–summer squash (1, medium, sliced)

–green onions (sliced, fresh, 3 stalks)

–feta cheese (one-third small package)

–honey mustard dressing

–speckled butter beans (frozen, packaged)

–Bac’n pieces

–salt and pepper

–olive oil

–asparagus (fresh, 8 to 10 stalks)

–salt and pepper

–olive oil

1 – Place two-thirds cup of speckled butter beans in a slow cooker with water just to cover.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep on “warm” setting until time for dinner.

2 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Microwave on high for 2 minutes.  Place 1 large tuna steak in a plastic bag.  Season with salt, pepper, garlic powder, lemon juice, and olive oil.  Pour a small amount of breadcrumbs in the plastic bag.  Shake well.  Then nestle the tuna steak amid the mushrooms in the wine sauce.  Sprinkle parsley on top.  Set aside.

3 – Place one-third package of butter lettuce in a mixing bowl.  Add 1 sliced, medium, summer squash; 3 stalks, sliced of green onions; and one-third package of feta cheese.  Season with salt and pepper.  Stir well.  Add honey mustard dressing and stir just before serving dinner.

4 – Place 8 to 10 stalks of asparagus in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

5 – Microwave the tuna for 3 minutes, no longer to avoid dryness.

6 – Serve the salad as a first course.  Then serve the tuna hot with the butter beans and asparagus as sides.

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

BREADCRUMB – COVERED COD WITH GARLIC & PARSLEY IN SHERRY SAUCE / BUTTERED WHITE CORN / BUTTER LETTUCE WITH MUSHROOMS – SUMMER SQUASH – CHICKPEAS – GREEN ONIONS IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–garlic powder

–parsley

–breadcrumbs (plain, boxed)

–sherry (cooking sherry is fine)

–white corn (frozen)

–Promise Activ margarine (heart-healthy)

–butter lettuce (packaged)

–mushrooms (baby bellas, 3 or 4, sliced)

–summer squash (1, small)

–chickpeas (1 handful)

–green onions (2 bunches, sliced)

–red wine (cooking wine is fine)

–extra virgin olive oil

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a small amount of sherry.  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle a small amount of breadcrumbs on top.  Then sprinkle cut parsley on top.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Slice 3 or 4 baby bella mushrooms, and add to the bowl.  Peel and slice 1 summer squash, and add to the bowl.  Add 1 handful of chickpeas.  Slice 2 stalks of green onions, and add to the bowl.  Stir well.  Wait until just before serving to add dressing of red wine and extra virgin olive oil.  Stir.

3 – Add two-thirds cup of white corn to a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 4 minutes.

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

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

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CRUSHED ALMOND SALMON & BROCCOLI WITH GARLIC IN SOY SAUCE ATOP BROTH QUINOA / BACON – FLAVORED BARBECUED BEANS WITH ONION & WORCESTERSHIRE SAUCE

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

–crushed almonds (use a food processor)

–broccoli (half a head, fresh)

–garlic powder

–soy sauce

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–great Northern beans (dried; soak overnight)

–Bac’n pieces (soy bacon)

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

–onion (1, medium)

–Worcestershire sauce

 

1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker.  Add 1 chopped, medium onion.  Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce.  Add chicken broth just a little above the top of the food.  Cook on low for 6 hours.  Place the setting on “warm” until time for dinner.

2 – Place salmon in a large, covered baking dish with a little water.  Add broccoli florets around the salmon.  Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil.  Sprinkle crushed almonds atop the entire dish.  Add one-third cup of soy sauce.  Set aside.

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

4 – Microwave the salmon for 6 minutes on high.

5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.

–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.

SALMON WITH LEMON – DILL – PARSLEY – GREEN ONIONS IN WHITE WINE / BUTTER BEAN – WHITE CORN SUCCOTASH / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS IN ITALIAN DRESSING

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

–lemon juice

–dill and parsley (fresh if possible)

–green onions (3 stalks, finely diced)

–white wine (cooking wine is fine)

–butter beans (canned)

–corn (frozen)

–spring mix salad

–tomato (1, medium)

–chickpeas (1 handful)

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

–Italian salad dressing

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish.  Drench in lemon juice.  Then add a little white wine.  Season with salt, pepper, dill, parsley, green onions (finely sliced), and olive oil.  Set aside.

2 – Drain a can of butter beans in a colander.  Place in a covered baking dish.  Add one-half cup of corn to the butter beans.  Add water to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring mix to a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Slice mushrooms, and add to the bowl.  Add 1 handful of chickpeas.  Season with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

4 – Microwave the salmon for 5 minutes on high.

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

–salmon adapted from the food network web site; other recipes original.

FLOUNDER ATOP CRAB MEAT WITH GREEN ONIONS – PARSLEY – LEMON – CRUSHED CROUTONS IN WHITE WINE SAUCE

–flounder (thawed from frozen, 2 filets)

–crab meat (1 can, drained)

–green onions (3 stalks)

–parsley (fresh if possible)

–lemon juice

–seasoned croutons (2 handfuls, crushed)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place a can of drained crab meat in a mixing bowl.  Finely slice 1 and one-half stalks of green onion, and place in bowl.  Add a very few drops of lemon juice.  Crush 1 handful of seasoned croutons in a plastic bag, with the back of an ice cream spoon.  Add croutons to the bowl.  Season with pepper and olive oil.  Place in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the flounder filets atop the crab meat.  Season with salt, pepper, parsley, and olive oil.  Pour 1 handful of crushed croutons atop the flounder.  Sprinkle 1 and one-half minced green onions on top. 

3 – Microwave the flounder and crab meat for 5 minutes on high.

4 – Serve the flounder and crab meat hot.  I also served broccoli and small Dutch potatoes (for recipes, use the search box on this blog).

–recipe original.

A Company Dinner:  ROSEMARY CHICKEN WITH SHREDDED CARROTS & ONION IN BROTH / WILD RICE / ASPARAGUS WITH LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES & HONEY – FETA – TOASTED WALNUTS IN VINAIGRETTE SAUCE

–6 chicken breasts (de-boned)

–rosemary (fresh if possible)

–shredded carrots (2 handfuls)

–onion (1, medium, chopped)

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel)

–salt and pepper

–olive oil

–wild rice (boxed, entire box)

–spinach (fresh, 3 handfuls)

–strawberries (10 or 12, sliced)

–honey

–feta cheese (small carton)

–toasted walnuts (2 handfuls)

–balsamic vinegar

–extra virgin olive oil

1 – Chop an onion and place in the bottom of a long baking dish, sufficient to hold 6 chicken breasts.  Sprinkle 2 handfuls of shredded carrots on top.  Season with salt and pepper.  Add 1 and one-fourth cup of chicken broth to the dish.  Then place the chicken in one layer in the dish.  Season with salt, pepper, rosemary, and olive oil.  Spoon some of the onion and carrot over the chicken.  Place in refrigerator until time to cook.

2 – Place 1 box of wild in a covered baking dish with the packaged herbs.  Add one and three-fourths cup of water.  Season with a few drops of olive oil.  Microwave on high for 10 minutes.  Let sit at least 5 minutes.

3 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes.

4 – Place 3 handfuls of fresh spinach in a mixing bowl.  In a small, separate bowl, place sliced strawberries and honey to taste.  Stir gently.  Place the strawberries in the bowl with the spinach.  Add feta cheese, 1 small carton; and 2 handfuls of toasted walnuts.  Do not add dressing until just before serving:  balsamic vinegar and extra virgin olive oil.  Stir gently.

5 – Microwave the chicken, taken from the refrigerator, for 17 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken hot, with the rice and asparagus as sides.

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

MARINATED CHICKEN WITH TARRAGON & RED WINE / QUINOA IN BROTH / BACON- FLAVORED SPLIT GREEN PEA SOUP WITH POTATOES – ONION – PARSLEY / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–red wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–split green peas (dried; no need to soak overnight)

–baby Dutch potatoes (4, quartered)

–onion (one-half, medium)

–parsley (fresh if possible)

–spring mix salad (one-half package)

–chickpeas (2 small handfuls)

–mushrooms (4, baby bellas)

–salt and pepper

–olive oil

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 baby Dutch potatoes, quartered.  Add one-half sliced onion.  Add 1 handful of chopped parsley.  Place 2 cups of chicken broth in the cooker with the vegetables.  Do NOT salt.  Add pepper to taste and a few drops of olive oil.  Cook on low for 6 hours; when finished, place setting on “warm” until time for dinner.

2 – Marinate the chicken overnight in the refrigerator, in red wine and with tarragon.  When ready to cook, pour out the marinade.  Place the chicken in a covered baking dish with a small portion of red wine.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

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

4 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 2 small handfuls of chickpeas.  Slice 4 baby bella mushrooms, and add to the bowl.  Season with salt and pepper.  Use your favorite salad dressing.  Stir well.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the salad as a first course, the soup as a second, and the chicken atop the quinoa as a third course.

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

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

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

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.

TOMATO COD WITH CORIANDER – THYME – GARLIC – CAYENNE IN WHITE WINE SAUCE / PARMESAN BRUSSEL SPROUTS WITH RED BELL PEPPER – ONION – CAPERS / SPINACH SALAD WITH STRAWBERRIES – AVOCADO – WALNUTS

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

–tomato (medium, fresh)

–coriander (bottled)

–thyme (fresh if possible)

–garlic powder

–cayenne pepper (bottled)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–Brussel sprouts (one-half package, fresh)

–red bell pepper (one-half, fresh)

–onion (one-half)

–capers (3 tablespoons, bottled)

–Parmesan cheese (shredded)

–spinach (one-half package, fresh)

–strawberries (6 to 8, sliced

–avocado (fresh)

–toasted walnuts (1 handful)

–salad dressing (of your choice)

1 – Chop a tomato, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the cod in the sauce.  Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil.  Set aside.

2 – Place 2 handfuls of fresh spinach in a mixing bowl.  Slice 6 to 8 fresh strawberries, and add to the bowl.   Slice open an avocado, and remove the pit.  Cut the flesh two ways, and then remove, adding to the bowl.  Then add 1 handful of toasted walnuts to the bowl.  Season with salad dressing of your choice.  Stir gently to avoid injuring the avocado pieces.

3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water.  Chop one-half red bell pepper, and place on top.  Chop one-half onion, and also place on top.  Sprinkle 2 tablespoons of capers on top.  Microwave on high for 15 minutes.  When finished, sprinkle Parmesan cheese on top, and then recover.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the salad as a first course.  Then serve the cod hot, with the Brussel sprouts as a side.  I also served canned lentils with this dinner (microwave for 4 minutes).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; Brussel sprouts adapted from Real Simple; other recipes original.

BREADED COD WITH CILANTRO & GARLIC IN WHITE WINE – LEMON SAUCE / BACON – FLAVORED BLACK – EYED PEAS IN BROTH / ASPARAGUS WITH LEMON ZEST / BUTTERY LETTUCE WITH BASIL TOMATO – ZUCCHINI – SWEET ONION IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–plain breadcrumbs (boxed)

–cilantro (better if fresh)

–white wine (cooking wine is fine)

–lemon juice

–black – eyed peas (fresh)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–asparagus (fresh)

–lemon zest (lemon peel)

–buttery lettuce (packaged)

–tomato (fresh, one-half)

–basil

–zucchini (one-half, fresh, peeled)

–sweet onion (one-half)

–balsamic vinegar

–extra virgin olive oil

1 – Place 2 cups of fresh black-eyed peas in a slow cooker.  Cover with chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep setting on warm until time for dinner.

2 – Place cod in a covered baking dish.  Drench in lemon juice.  Add a little white wine.  Sprinkle plain breadcrumbs, just a little, on top of the cod.  Season with salt, pepper, garlic, cilantro, and olive oil.  Set aside.

3 – Cut the tough ends off the asparagus.  Then place the stalks and tips in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes, longer if you desire more tender asparagus.

4 – Place one-half package of buttery lettuce in a mixing bowl.  Chop one-half tomato, and then season with salt, pepper, and basil.  Add the tomato to the bowl.  Peel and slice, finely, one-half zucchini.  Peel and chop one-half sweet onion.  Place the zucchini and onion in the bowl.  Season the salad with salt and pepper.  Add balsamic vinegar and extra virgin olive oil 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 peas and asparagus as sides.

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

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

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

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

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

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.