SALMON OREGANO WITH MUSHROOMS & PEPPERS

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

–oregano (fresh if possible)

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

–red bell pepper (one-half, fresh, sliced)

–salt and pepper

–olive oil

1 – Wash and then slice 5 or 6 baby bella mushrooms and place in a covered baking dish with a little water.  Slice one-half red bell pepper, and add to the dish.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 3 and one-half minutes.  When finished, nestle the salmon amid the vegetables.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Serve the salmon hot.  I also served great Northern beans with rosemary and faux bacon, and green peas tarragon (recipes, use the search feature on this blog).

–salmon original.

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BUTTERED & PARSLEYED PEACH CHICKEN WITH LEMON & GARLIC

–4 chicken tenderloins or breast strips

–Promise Activ margarine (heart-healthy)

–parsley (fresh if possible)

–lemon juice

–garlic powder

–peach preserves (in a jar)

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and garlic powder.  Microwave 2 tablespoons of margarine in a covered bowl on high for 15 seconds.  When finished, stir in 2 tablespoons of peach preserves.  Then spread the buttered peach over the chicken.  Sprinkle chopped parsley on top.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.  I also served potatoes and asparagus with lemon zest (recipes, use the search box on this blog).

–chicken adapted from the recipe of a friend in Minnesota.

BASIL – GARLIC SALMON WITH FRESH TOMATO & ONION IN PESTO SAUCE

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

–basil (bottled)

–garlic powder

–clam juice (bottled)

–tomatoes (1, medium, chopped)

–onion (one-half, chopped)

–pesto paste (in a jar)

–yogurt (plain, non-fat)

–salt and pepper

–olive oil

1 – Chop the tomato and one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, basil, garlic powder, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon amid the tomato and onion.  Season the salmon with salt, pepper, basil, garlic powder, and olive oil.  Place 2 tablespoons of pesto paste in a small mixing bowl.  Add 2 tablespoons of yogurt.  Stir well.  Spread the pesto sauce atop the salmon.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.  I also served a butter lettuce salad, oven fried okra, and lima bean & corn soup (recipes, use the search box on this blog).

–recipe original.

COLD BOILED SHRIMP WITH PESTO DIPPING SAUCE / ASPARAGUS WITH LEMON ZEST / PARSLEYED BABY LIMA BEAN SOUP WITH CORN – TOMATOES – ONION IN BROTH

–shrimp (60, small, for 2 servings)

–pesto sauce (in a jar)

–yogurt (plain, non-fat)

–asparagus (one-half bunch, fresh)

–lemon zest (lemon peel)

–baby lima beans (frozen, 1 cup)

–corn (frozen, one-third cup)

–parsley (fresh if possible)

–tomatoes (2, fresh, chopped)

–onion (one-half, chopped)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place 1 cup of baby lima beans in a slow cooker.  Add one-third cup of corn.  Chop one-half onion, and add to the cooker.  Chop 2 tomatoes, season with salt and pepper, and add to the cooker.  Chop 1 handful of fresh parsley, and season the soup.  Season also with salt, pepper, and olive oil.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.

2 – Rinse 60 small thawed shrimp in a colander.  Place in a covered baking dish with 1 inch of water.  Microwave on high for 3 and one-half minutes.   Drain the water.  Set aside.

3 – Place 2 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of pesto sauce.  Stir well.  Keep refrigerated until time for dinner.

4 – Place one-half bunch of fresh asparagus 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 desired for more tender asparagus).

5 – Place ice cubes in 2 soup bowls.  Arrange the shrimp atop the ice.  Serve the pesto in small cups, on a plate with the soup bowls filled with shrimp.

6 – Serve the bean and corn soup as a first course.  Then serve the shrimp ice cold, with the asparagus as a side.

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

LEMONY CHICKEN WITH PARSLEY & GARLIC IN DEJON – WHITE WINE – BROTH SAUCE / BUTTER LETTUCE SALAD WITH PINEAPPLE & TOASTED WALNUTS IN GINGER – SESAME DRESSING / CAULIFLOWER & ONIONS WITH THYME IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–parsley

–garlic powder

–Dejon mustard (I used Grey Poupon)

–white wine

–flour

–chicken broth (non-fat, low sodium)

–butter lettuce (half a package)

–pineapple (in chunks, one-third can)

–toasted walnuts (1 handful)

–ginger-sesame salad dressing (I used Paul Newman’s)

–cauliflower (1 head, broken apart

–onion (1, whole)

–thyme (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard.  Microwave on high for 1 minute and 20 seconds.  Stir well.  In a separate cup, place 1 tablespoon of flour.  Slowly add the broth mixture to the flour, stirring briskly.  Pour the sauce on top of the chicken.  Season the chicken with parsley, garlic, and a little more olive oil.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Add one-third can of chunk pineapple and 1 handful of walnuts.  Stir well.  Just before serving, add ginger – sesame salad dressing to taste, and stir again.

3 – Wash and cut off the cauliflower in chunks.  Place in a covered baking dish with 1 inch of chicken broth.  Cut 1 onion into 8 pieces, and place atop the cauliflower.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

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

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

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

CREAMY HERBED COD WITH MUSHROOMS

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

–marjoram, tarragon, parsley (bottled)

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

–flour

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Slice 6 to 8 baby bella mushrooms, and place in a covered baking dish.  Place one-half cup of dairy or almond milk in a microwaveable cup; microwave on high for 1 minute.  In a separate cup, please 1 tablespoon of flour.  When the milk has heated, slowly (very slowly, in parts), add the milk to the flour, stirring briskly.  Then pour the white sauce atop the mushrooms.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod amid the mushrooms and sauce.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Microwave the cod for 7 minutes.

3 – Serve the cod hot.  I also served the cod atop couscous, with broccoli as a side (for recipes, use the search box on this blog).

–cod inspired by Julia Child.

TOMATO CHICKEN WITH GARLIC & ROSEMARY IN MARINARA SAUCE SEASONED WITH BEER & DEJON / BARLEY

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh, chopped)

–garlic powder

–rosemary (bottled)

–beer

–Dejon mustard

–marinara sauce (Italian spaghetti sauce)

–barley (boxed)

–salt and pepper

–olive oil

1 – Chop 1 tomato, season with salt, pepper, garlic powder, and olive oil, and place in a covered baking dish.  In a small bowl, stir together one-third cup of Italian sauce, 2 tablespoons of Dejon mustard, and 3 tablespoons of beer.  Pour into the baking dish and stir.  Nestle the chicken amid the tomato sauce.  Season the chicken with rosemary, garlic powder, and olive oil.  Set aside.

2 – Add two-thirds cup of barley to a covered baking dish.  Add one and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 10 minutes.  Watch to be sure that barley does not bubble up; if so, microwave on 50 percent power for twice the remaining time.

3 – Microwave the chicken for 6 minutes.

4 – Serve the chicken and sauce atop the barley.  I also served broccoli (for recipe, use the search box on this blog).

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

GARLIC COD WITH TOMATO – ONION – CELERY  –  PARSLEY IN WHITE WINE – BRANDY SAUCE / PAPRIKA SQUASH WITH ONION IN MILK SAUCE

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

–garlic powder

–tomato (1, medium, fresh, chopped)

–onion (1, divided, medium)

–celery (1 stalk, chopped fine)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–squash (2, medium, sliced)

–paprika (bottled)

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Place 1 chopped tomato, one-half chopped onion, and 1 chopped stalk of celery in a covered baking dish with a little white wine and 2 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 5 minutes.  Then place the cod amid the vegetables.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle chopped parsley on top.  Set aside.

2 – Slice the squash and place in a covered baking dish.  Chop one-half onion and place in the dish amid the squash.  Season with salt, pepper, a little paprika, and olive oil.  Add a small amount of milk.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes on high.

4 – Serve the cod hot, with the squash as a side.  I also served a salad as a first course.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; squash adapted from the web, a recipe for scallop squash.

A First Course: GREAT NORTHERN BEAN SOUP WITH BROCCOLI – ONION – TOMATO – POTATO SEASONED BY ROSEMARY, BASIL, & GARLIC

–great Northern beans (dried; soak overnight)

–broccoli (one-half head, florets only)

–onion (one-half, medium)

–tomato (1, medium, chopped)

–potato (1, medium)

–garlic powder, basil, rosemary (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of great Northern beans (measured before soaking) in a slow cooker.  Add one-half chopped onion, 1 chopped tomato, and 1 potato cut into 1-inch pieces.  Season with salt, pepper, basil, rosemary, garlic powder, and olive oil.  Add chicken broth to 1 inch above the vegetables.  Cook on low for 5 hours; then add chopped broccoli, one-half head of florets, to the slow cooker.  Cook for another hour, for 6 hours in all.  When finished, keep setting on warm until time for dinner.

2 – Serve the soup as a first course.  I also served dilled salmon, dilled potatoes, and shredded carrots with honey, ginger, and olive oil (for recipes, use the search box on this blog).

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SALMON WITH BASIL & GARLIC IN LEMON BUTTER SAUCE / ROMAINE LETTUCE SALAD WITH FETA IN CAESAR DRESSING / BABY LIMA BEAN SOUP WITH MARJORAM – SHREDDED CARROTS – ONION – PASTA IN CHICKEN BROTH

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

–basil, garlic powder (bottled)

–Promise Activ margarine (heart-healthy)

–lemon juice

–salt and pepper

–olive oil

–romaine lettuce (one-half package)

–feta cheese (one-half small carton)

–Caesar salad dressing (I use Paul Newman’s Creamy Caesar)

–baby lima beans (frozen)

–marjoram (bottled)

–carrots (shredded, 1 handful)

–onion (one-half, medium)

–bay leaves (2, bottled)

–chicken broth (non-fat, low sodium)

–penne pasta (one-half cup, uncooked)

1 – Place two-thirds cup of frozen baby lima beans in a slow cooker.  Add one-half chopped onion and 1 handful of shredded carrots.  Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously).  Fill slow cooker with chicken broth just to the top of the vegetables.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.  Just before dinner, place one-half cup of penne pasta in an uncovered baking dish.  Add water 2 inches above the pasta.  Microwave on high for 10 minutes.  To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.

2 – Place one-half package of romaine lettuce in a mixing bowl.  Just before time to serve dinner, add Caesar salad dressing to taste.  Sprinkle one-half small carton of feta cheese over the top of the salad.

3 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Dot margarine over the salmon.  Season with salt, pepper, basil, and garlic powder.  Microwave on high for 5 minutes.

4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.