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.

MEDITERRANEAN COD & SHRIMP SEASONED WITH BASIL – OREGANO – GARLIC IN RED WINE SAUCE WITH ONION – TOMATO – RED BELL PEPPER

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

–shrimp (thawed from frozen, 6 to 8, small)

–basil, oregano, garlic powder (bottled)

–red wine (cooking wine is fine)

–onion (one-half, medium)

–tomato (1, fresh, medium)

–red bell pepper (2 slices, fresh)

–salt and pepper

–olive oil

1 – Chop one-half onion, 1 tomato, and 2 slices of red bell pepper, and place in a covered baking dish with a little red wine.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 5 minutes.

2 – Rinse the shrimp, and then place in a small microwaveable, covered, bowl.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

3 – Nestle the cod amid the onion, tomato, and pepper.  Season with salt, pepper, basil, oregano, garlic powder, and olive oil.  Microwave on high for 7 minutes.  Then pour the shrimp, with any liquid, atop the cod, and microwave for 30 seconds more.

4 – Serve the cod and shrimp hot.  I also served white rice and oven fried okra (for recipes, see the search box on this blog).

–recipe original.

PARSLEYED FLOUNDER & SHRIMP WITH MUSHROOMS & CROUTONS IN WINE – BRANDY – WORCESTERSHIRE WHITE SAUCE / BASIL SPRING MIX SALAD WITH TOMATO – ZUCCHINI – BROCCOLI FLORETS IN RED WINE – OLIVE OIL DRESSING

–flounder (2, thin, thawed from frozen)

–shrimp (thawed from frozen, 6 to 8 small)

–parsley (fresh, chopped)

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

–croutons (Texas Toast garlic & butter, a handful, packaged)

–white wine (cooking wine is fine

–brandy (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–flour

-salt and pepper

–olive oil

–spring mix salad (one-half package)

–tomato (1, medium, chopped)

–zucchini (1, medium, sliced)

–broccoli florets (one-half head, broken apart in bite-sized pieces)

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place one-half package of spring mix in a mixing bowl.  Add 1 chopped tomato, 1 peeled and sliced zucchini, one-half head of broken florets of broccoli, basil, salt, and pepper.  Stir well.  Just before dinner, add a small amount of red wine and a generous amount of extra virgin olive oil. 

 

2 – Slice 6 to 8 baby bella mushrooms and place in a covered baking dish.  Place one-half cup of white wine and 1 tablespoon of Worcestershire sauce in a microwaveable cup, and microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the wine mixture to the flour, stirring briskly.  Then pour the resulting white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes. 

3 – Rinse 6 to 8 small, deveined, tail-off, shell-off shrimp, and then place in a small microwaveable covered bowl.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 2 minutes.  Set aside.

4 – Place the flounder atop the mushrooms, in the white sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 2 and one-half minute (longer if flounder are thick).  Add shrimp, 1 handful of Texas Toast garlic – butter croutons, and a sprinkling of parsley.  Microwave for 30 seconds more.

5 – Serve the salad as a first course.  Serve the flounder and shrimp hot.  I also served Brussel sprouts with oregano (for recipe, use the search box on this blog).

–flounder and shrimp adapted from To the Taste of a King; salad original.

CREAMY & SPICY ROSEMARY CHICKEN WITH ONION & MUSHROOMS / BROCCOLI / HERBED GREAT NORTHERN BEAN SOUP WITH ONION – CELERY – CARROTS – PASTA

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–flour

–Sriracha sauce (chili sauce)

–onion (1, divided,  medium)

–mushrooms (4 or 5 baby bellas, sliced)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–broccoli (1 head)

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

–shredded carrots (1 handful)

–celery (1 stalk, chopped)

–pasta (penne, 1 and one-third cup, dry)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–garlic powder, basil, bay leaves (2), rosemary

1 – Place great Northern beans in a slow cooker.  Add one-half chopped onion, 1 handful of shredded carrots, and 1 chopped stalk of celery.  Season with garlic powder, basil, 2 bay leaves, rosemary, salt, pepper, and olive oil.  Add 2 tablespoons of marinara sauce and 3 cups of water.  Stir well.  Cook for 5 hours in a slow cooker.  After 5 hours, add 1 and one-third cup of penne pasta; stir.  Cook for another hour (6 hours total for the soup).  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Add 1 tablespoon of Sriricha sauce (for very spicy, add 2 tablespoons).  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the hot milk to the flour, stirring very briskly.  Set aside.

3 – Add one-half chopped onion to a covered baking dish.  Slice 4 or 5 baby bella mushrooms, and add to the dish.  Pour the white sauce (milk and flour) on top of the onion and mushrooms.  Season with salt, pepper, olive oil, and rosemary.  Microwave on high for 4 minutes.  Nestle the chicken amid the sauce and vegetables.  Season the chicken, just a bit, with salt, pepper, olive oil, and rosemary.  Set aside.

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

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

6 – Serve the bean soup as a first course.  Then serve the chicken hot, with the broccoli as a side.

–bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from the recipe of a friend in Minnesota; broccoli original.

LEMON COD WITH CAPERS – ONION – PARSLEY – LEMON ZEST IN WHITE WINE & BUTTER SAUCE / BROWN RICE IN BROTH

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

–capers (about 12)

–onion (one-half, medium, chopped)

–parsley (a handful, chopped)

–lemon juice

–lemon zest (lemon peel)

–white wine (cooking wine is fine)

–Promise Activ margarine (heart-healthy)

–brown rice (fast cook)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Microwave on high for 5 minutes.

2 – Place one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, and a little olive oil.  Microwave on high for 3 minutes.  Place the cod atop the onion. 

3 – Place 2 tablespoons of Promise Activ margarine in a small covered baking dish.  Microwave on high for 30 seconds.

4 – Drench the cod in lemon juice.  Then pour the melted margarine on top.  Season with salt, pepper, a drop or two of olive oil, and lemon zest.  Sprinkle chopped parsley on top.

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

6 – Serve the cod hot, atop the brown rice.

–cod inspired by allrecipes.com; rice original.

LEMONY SALMON WITH CREAMY DILL SAUCE / CRABMEAT DRESSING WITH MINCED ONION / THYME – ROSEMARY – GARLIC BABY LIMA BEANS WITH TOMATOES

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

–lemon juice

–garlic powder

–lemon pepper (bottled

–minced onion (bottled)

–clam juice (bottled)

–yogurt (plain, non-fat)

–mayonnaise

–dill (bottled)

–horseradish (optional)

–salt and pepper

–olive oil

–crabmeat (1 small can)

–dressing (packaged; I used Pepperidge Farm)

–baby lima beans (dried; soak overnight)

–thyme, rosemary (bottled)

–tomatoes (2, medium, chopped)

1 – Place two-thirds cup of baby lima beans in a slow cooker.  Chop 2 tomatoes; season with thyme, rosemary, garlic powder, salt, and pepper, and then add to the cooker.  Fill the cooker with chicken broth, just to cover the beans and tomatoes.  Season with olive oil, and, if desired, more thyme, rosemary, garlic powder, salt, and pepper.  Cook for 6 hours on low; when finished, keep setting on “warm” until time for dinner.

2 – Place 1 small can of crabmeat in a covered baking dish.  Add a generous amount of dressing; the dish should be mostly dressing.  Season with minced onion and olive oil.  Stir well.  Set aside.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small mixing bowl.  Add 1 teaspoon of horseradish (optional).  Season with salt, pepper, dill, garlic powder, and 1 squirt of lemon juice.  Stir vigorously.  Keep in refrigerator until time for dinner.

4 – Place salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic powder, and olive oil.  Set aside.

5 – Microwave the dressing for 2 and one-half minutes.

6 – Microwave the salmon for 5 minutes.

7 – Serve the salmon hot, with the cold dill sauce beside it.  Serve the dressing and baby lima beans as sides.  I also served eggplant caviar as an appetizer, with crackers (for recipe, use the search box on this blog).

–salmon and dill sauce adapted from the Taste of Home web site; crabmeat dressing is a simpler version of Mulate’s (New Orleans restaurants web site); baby lima beans original.

A Simple Dinner:  HERBED COD WITH PARMESAN IN WHITE WINE & ITALIAN SAUCE / COUSCOUS

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

–basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt, pepper (bottled)

–Parmesan cheese

–white wine (cooking wine is fine)

–Italian sauce (spaghetti sauce)

–couscous (boxed)

–olive oil

1 – Place cod in a covered baking dish.  Season with basil, oregano, garlic powder, minced onion, cayenne pepper (optional), salt and pepper.  Spoon Italian sauce atop the cod and all around the dish.  Add a splash of white wine and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes.

3 – Serve the cod with sauce, hot, atop the couscous.  I also served field peas with snaps and a salad (for recipes, use the search box on this blog).

–cod inspired by Monahan’s Seafood web site; couscous original.

HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.

BAKED FLOUNDER TOPPED WITH BUTTERED GARLIC – HERB BREADCRUMBS WITH PARMESAN / BASIL SQUASH WITH POTATOES – ONION – TOMATO / SPINACH – ARUGULA SALAD WITH BLUEBERRIES & FETA IN RED WINE – HONEY – OIL DRESSING

–flounder (2 large, thawed from frozen)

–garlic – herb breadcrumbs

–Parmesan cheese

–Promise Activ margarine (heart-healthy)

–summer squash (1, medium, sliced fine)

–potatoes (small yellow Dutch, 4 or 5, sliced)

–onion (one-half, medium

–tomato (1, medium, chopped)

–basil

–salt and pepper

–olive oil

–spinach – arugula salad greens (packaged)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Slice 4 or 5 baby yellow Dutch potatoes.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-half package of spinach – arugula salad greens in a mixing bowl.  Add 1 handful of fresh blueberries.  Generously add honey, to taste.  Just before serving, add red wine and extra virgin olive oil, and stir.  Top with feta cheese.

3 – Peel and slice the squash.  Wash and chop the tomato, and then season it with salt, pepper, and basil.  Chop one-half onion.  Add all vegetables to the potatoes.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.

4 – Place the flounder in 1 layer in a covered baking dish.  Season with salt and pepper.  In a small microwaveable bowl, place 3 tablespoons of Promise Activ margarine.  Cover tightly.  Microwave on high for 30 seconds.  Then add 2 tablespoons of garlic – herb breadcrumbs and 2 tablespoons of Parmesan cheese to the margarine, and stir well.  Spoon the butter sauce atop the flounder.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the flounder hot, with the squash medley as a side.

–flounder adapted from all recipes web site; squash medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

SWEET & SOUR SALMON WITH NUTMEG – MARJORAM – PAPRIKA – BROWN SUGAR IN ITALIAN SAUCE WITH ONION & CELERY / BLACK – EYED PEAS WITH SPINACH

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

–nutmeg, marjoram, paprika (bottled)

–brown sugar

–Italian sauce (spaghetti sauce)

–onion (1, divided, chopped)

–celery (1 stalk, chopped)

–salt and pepper

–olive oil

–black-eyed peas (frozen)

–spinach (fresh, one-half package)

–garlic powder

–cayenne pepper (optional)

1 – Place a package of black-eyed peas in a slow cooker.  Add one-half chopped onion.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Cook on high for 6 hours.  When finished, keep setting on “warm” until an hour before time for dinner.  Add one-half package of fresh spinach to the cooker, submerging the spinach and stirring.  Cook on high for 1 hour.

2 – Chop 1 stalk of celery and one-half onion, and place in a covered baking dish.  Measure one-third cup of Italian sauce.  Optionally, stir in 1 tablespoon of Sriracha sauce.  Then add to the celery and onion.  Season with salt, pepper, and a little olive oil.  Stir.  Microwave on high for 4 minutes.  Nestle the salmon atop the sauce.  Season with salt, pepper, nutmeg, paprika, marjoram, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the salmon hot, with the black-eyed peas with spinach as a side.  I also served bacon-flavored turnip greens with garlic powder (for recipe, use the search box on this blog).

–salmon inspired by viewer-contributed recipe to food.com network; black-eyed peas adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SWEET ROSEMARY – THYME – PARSLEY CHICKEN WITH GOLDEN RAISINS – MUSHROOMS – ONION IN SHERRY & WHITE WINE SAUCE / PARMESAN CAESAR SALAD WITH TOMATO

–4 chicken tenderloins or breast strips

–rosemary, thyme (bottled)

–parsley (fresh)

–golden raisins (1 handful)

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

–onion (one-half, chopped)

–sherry (cooking sherry is fine)

–white wine (cooking wine is fine)

–spring mix salad greens (one-half package)

–Parmesan cheese (shredded)

–tomato (1, fresh, chopped, medium)

–Caesar salad dressing (I used Paul Newman’s creamy Caesar)

1 – Place the chopped onion, sliced mushrooms, and raisins in a covered baking dish with a combination of sherry and white wine, just a little.  Season with salt, pepper, thyme, rosemary, and olive oil.   Microwave on high for 4 minutes.  Nestle the chicken amid the vegetables.  Season with salt, pepper, thyme, rosemary, and olive oil.  Sprinkle a very small amount of plain breadcrumbs on top.  Then add chopped parsley.  Microwave on high for 5 and one-half minutes.

2 – Place one-half package of spring mix in a mixing bowl.  Chop a tomato, and season it with salt and pepper; then add to the bowl.  Add a generous amount of Parmesan cheese.  Just before serving dinner, add Caesar salad dressing to taste.

3 – Serve the salad as a first course.  Then serve the chicken hot.  I also served squash casserole (for recipe, use the search box on this blog).

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