COD PESTO WITH GREEN PEAS & ONION IN WHITE WINE / RED POTATOES / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN RED WINE & EXTRA VIRGIN OLIVE OIL DRESSING

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

–pesto sauce (traditional type of basil & garlic in olive oil)

–green peas (one-half package, frozen)

–onion (one-half, medium, sliced)

–white wine

–red potatoes (2, small, peel left on)

–spinach (one-third package, fresh)

–strawberries (6 to 8, sliced, fresh)

–honey

–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)

–red wine

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-third package of fresh spinach in a mixing bowl.  Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts.  Season with pepper and honey, to taste.  Set aside.  Just before serving dinner, add a small amount of red wine and extra virgin olive oil.  Stir.

2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces.  Place 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, leave covered to preserve warmth.

3 – Chop one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, place one-half package of green peas in the white wine.  On a cutting board, make a slit vertically in the cod.  Nestle the cod amid the peas and onion.  Spoon pesto sauce all along the slit.  Microwave on high for 7 minutes.

4 – Serve the spinach salad as a first course.  Then serve the cod with green peas and onion hot, with the potatoes as a side.

–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi.  Salad and potatoes original.

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CHICKEN MARINATED IN LEMON – GARLIC – ROSEMARY & THEN OVEN FRIED WITH FLOUR & NUTMEG / PENNE PASTA WITH MARJORAM – BROCCOLI – ONION – POTATO IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–garlic powder

–rosemary (fresh if possible)

–olive oil

–salt and pepper

–flour

–nutmeg

–egg whites (2)

–penne pasta (1 cup, dry)

–broccoli (half a head, florets only)

–potato (1, small, cut in bite-sized pieces)

–onion (one-half, medium)

–marjoram (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Marinate the chicken in a plastic bag in lemon juice, rosemary, garlic powder, salt, pepper overnight or all day long in the refrigerator.  When ready to prepare dinner, place 2 egg whites in a cup, and then beat to a foam.  Add the chicken.  Then place the chicken in a plastic bag with flour.  Shake well.  Place in a covered baking dish with a tiny bit of water.  Sprinkle nutmeg, to taste, on top of the chicken.  Set aside.

2 – Place the pasta in a small, uncovered, baking dish with a generous amount of water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Wash and then cut the potato, with peeling, into bite-sized pieces.  Place in a small, uncovered, baking dish with 1 inch of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

4 – Wash and cut the florets in bite-sized pieces from half a head of broccoli.  Peel and slice one-half onion.  Add florets and onion to a covered baking dish with a little chicken broth.  Season with salt, pepper, marjoram, and olive oil.  Microwave on high for 4 minutes.  When finished, add the drained pasta and potato to the dish.  Keep covered to preserve warmth.  Just before dinner, stir the pasta, potato, and vegetables together.  Add more olive oil if desired.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the pasta as a first course.  Then serve the chicken with a vegetable of your choice.

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

PESTO COD / ANGEL HAIR PASTA WITH BROCCOLI – BLACK OLIVES – BASIL – GARLIC – CAYENNE IN MARINARA SAUCE / WASABI GREEN PEAS

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

–pesto sauce (bottled)

–salt and pepper

–olive oil

–angel hair pasta (one-fourth box)

–broccoli (half a head, florets only)

–black olives (half a small can)

–basil (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce; I used Ragu chunky)

–wasabi green peas (frozen, ready prepared)

1 – Cut a slit vertically on the cod.  Place in a covered baking dish with a little water.  Spoon pesto sauce into the slit.  Then mix a little pesto sauce with water, and pour over the cod.  Season with salt, pepper, and a little olive oil.  Set aside.

2 – Place one-fourth box of angel hair pasta in a long, uncovered,  baking dish.  Add water to cover.  Season with salt.  Microwave for 5 minutes on high.  When finished, keep covered to preserve warmth.

3 – Wash and then cut florets from half a head of broccoli.  Place in a covered baking dish.  Add half a small can of sliced black olives.  Season with salt, pepper, basil, garlic powder, cayenne pepper, and olive oil.  Spoon about half a dozen tablespoons of marinara sauce over the top.  Microwave for 5 minutes on high.  When finished, lift out the angel hair pasta from its bowl, and add to the sauce.  Cover to preserve warmth.  Just before dinner, stir together the pasta and the sauce.

3 – Microwave wasabi green peas for 5 minutes on high.  Let sit 1 minute.  Then place in a covered baking dish.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the dinner Italian-style, with the pasta as a first course, followed by the cod and green peas.

–cod and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; peas, follow directions on the package.

LEMONY SHRIMP SALAD WITH DIJON – HORSERADISH – MAYONNAISE / BACON-FLAVORED AVOCADO DIP WITH PAPRIKA & LEMON / OVEN FRIED GARLIC – HERB EGGPLANT

–shrimp (half a package, thawed from frozen)

–lemon juice

–Dijon mustard

–horseradish sauce (bottled)

–mayonnaise

–avocado (1, medium)

–Bac’n pieces (soy bacon)

–paprika

–garlic – herb breadcrumbs

–olive oil

–salt and pepper

–eggplant (one-half, large, no peel)

1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water.  Microwave for 3 minutes on high.  When finished, drain the shrimp in a colander.  Place the shrimp in a small mixing bowl.  Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise.  Season with salt.  Stir well.  Keep in the refrigerator until time for dinner.

2 – Cut open an avocado and remove the pit.  Cut the avocado while still in the shell, and then turn out on a cutting board.  Mash the avocado with a fork.  Place in a small mixing bowl.  Season with Bac’n pieces, paprika, and lemon juice.  Stir well.  Keep in the refrigerator until time for dinner.

3 – Cut 3 large slices of eggplant, and the cut around the peel.  Discard the peel.  Slice the eggplant in pie-shaped pieces.  Place in a plastic bag with a very tiny amount of water and some olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Place the eggplant in a covered baking dish with a little water.  Add more olive oil if desired.  Microwave on high for 4 minutes.

4 – Serve the avocado dip as an appetizer.  Then serve the shrimp salad cold, with the eggplant as a side.

–avocado dip and shrimp salad from To the Taste of a King; eggplant original.

WARM MUSHROOM – COD SALAD WITH FRESH TOMATO & SEASONED WITH OREGANO – CAYENNE – GARLIC / SPRING MIX SALAD WITH NECTARINE – STRAWBERRIES – BLUEBERRIES – TOASTED WALNUTS IN HONEY VINAIGRETTE DRESSING

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

–mushrooms (8 to 10 baby bellas, quartered)

–tomato (1, fresh, medium, sliced and then halved)

–oregano (fresh if possible)

–cayenne pepper

–garlic powder

–salt and pepper

–olive oil

–spring mix salad (one-third package)

–nectarine (1, fresh, ripe, sliced)

–strawberries (fresh, 4 to 6, sliced)

–blueberries (fresh, 1 handful)

–toasted walnuts (to toast, microwave half a package for 2 minutes; stir; then microwave for 2 minutes more; use 1 handful in this recipe)

–honey

–balsamic vinegar

–extra virgin olive oil

1 – Quarter the 8 to 10 baby bella mushrooms, and place in a covered baking dish with a little water.  Season with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Then place the cod amid the mushrooms.  Season the cod with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil.  Microwave on high for 6 minutes.  On a cutting board, slice 1 medium, fresh tomato, and then halve the slices.  When the cod and mushrooms have cooked, break apart the cod into large chunks, and stir in the fresh tomato.  Let sit uncovered until time for dinner.

2 – Place one-third package of spring mix in a mixing bowl.  Add 1 peeled and sliced nectarine, 4 to 6 sliced strawberries, 1 handful of blueberries, and 1 handful of toasted walnuts.  Drizzle honey over the top of the salad.  Just before dinner is served, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

3 – Serve the spring mix salad with fruit as a first course.  Then serve the cod salad warm, with the sliced tomato cold.

–cod salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way; spring mix salad original.

CREAMY TURMERIC CHICKEN & RICE WITH GREEN ONION & DIJON IN BROTH & WHITE WINE

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–turmeric

–Dijon mustard

–white wine

–salt and pepper

–green onion (2 stalks, chopped fine)

–olive oil

–brown rice (two-thirds cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place one-half sliced onion in a covered baking dish.  Season with salt, pepper, turmeric, and olive oil.  Add two-thirds cup of brown rice and two-thirds cup of chicken broth.  Then add one-fourth cup of white wine.  Microwave on high for 5 minutes.  Stir well, and then microwave for 5 minutes more. 

2 – Place the chicken in a covered baking dish.  Season the chicken with salt, pepper, and olive oil.  Top with 2 stalks of chopped green onion.  In a small bowl, stir together 1 tablespoon of Dijon mustard, a little white wine, and a little chicken broth.  Pour over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken atop the rice.  I also served purple hull peas and broccoli with pesto sauce (recipes, see the search box on this blog).

–rice adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from Nigelli.com web site.

WALNUT SALMON WITH PARSLEY – GARLIC – DIJON IN WHITE WINE SAUCE

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

–walnuts (1 handful, halves and pieces)

–garlic powder

–parsley (fresh if possible)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little white wine.  Season the salmon with garlic powder, chopped parsley, salt, pepper, and olive oil.  Drop dabs of Dijon mustard atop the salmon to taste.  Place walnuts atop the salmon, with some in the sauce.  Microwave on high for 4 and one-half minutes.

2 – Serve the salmon hot.  I also served a salad, beans, and corn (recipes, see the search box).

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

CRAB CAKES & MEDLEY OF BROCCOLI – EGGPLANT – GREEN ONION IN WHITE WINE – SOY SAUCE – GINGER – GARLIC – DIJON SAUCE

–crab cakes (ready – prepared or make your own; use search box on this blog for a “simple dinner” recipe for crab cakes)

–broccoli (one-half head)

–eggplant (2 slices of a large eggplant)

–green onion (2 stalks, chopped)

–white wine

–soy sauce

–ginger

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  Add a little white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop a dab of Dijon mustard on top of each crab cake.  Set aside.

2 – Cut off the stalk of the broccoli, and then cut the head into two pieces, reserving one-half for later.  Cut apart the florets and upper part of the stem.  Arrange in a circle in a covered baking dish.  Wash and the cut off 2 slices of eggplant.  Cut away from the skin, and then discard the skin.  Slice the eggplant into 1-inch pieces, and then lay the eggplant in the middle of the broccoli.  Wash and slice 2 stalks of green onion.  Sprinkle over the top of the broccoli and eggplant.  Add a small amount of white wine and soy sauce.  Season with ginger, garlic powder, pepper, and olive oil.  Drop dabs of Dijon mustard on top, to taste.  Microwave on high for 4 minutes.

3 – Microwave the crab cakes for 2 minutes on high.

4 – Serve the crab cakes hot, with the vegetable medley as a side.  I also served butter peas with Bac’n pieces (recipe, see the search box on this blog).

–vegetable medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; sauce for crab cakes also adapted from Giobbi.

CHICKEN TOPPED WITH MINCED PINE NUTS / PENNE PASTA & WILTED BUTTER LETTUCE IN MARINARA SAUCE OF FRESH TOMATO – MINCED PINE NUTS – GARLIC

–4 chicken tenderloins or breast strips

–pine nuts (half a small package, minced in food processor)

–salt and pepper

–olive oil

–penne pasta (1 cup uncooked)

–butter lettuce (one-third package)

–tomatoes (2, fresh, medium)

–garlic powder

–extra virgin olive oil

1 – Place one-half small package of pine nuts in a food processor.  Mince almost to a paste.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Spread a small amount of the minced pine nuts atop the chicken.  Set aside.

3 – Place 1 cup of uncooked penne pasta in an uncovered baking dish with water to generously cover.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 10 minutes.  Set aside.

4 – Chop the tomatoes on a cutting board.  Season with salt, pepper, and garlic powder.  Add to the minced pine nuts in a food processor.  Season with olive oil.  Process to a liquid.  When finished, pour the sauce into a mixing bowl.  Add drained pasta.  Add one-third package of butter lettuce.  Stir well.  Place in a serving bowl.

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

6 – Serve the chicken hot, atop the cool pasta and butter lettuce with marinara sauce.

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

BARBECUED SALMON WITH LEMON SLICES & ONION RINGS / BUTTER LETTUCE SALAD WITH TOASTED WALNUTS – CARROTS – SUMMER SQUASH – SEASONED CROUTONS IN ITALIAN DRESSING

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

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

–lemon (fresh, cut horizontally)

–onion (one-half, cut horizontally)

–butter lettuce (one-third package)

–toasted walnuts (toast in microwave for 2 minutes per large plate; then stir and toast 2 minutes more)

–miniature carrots (8 to 10, sliced)

–summer squash (1, small, sliced)

–croutons (packaged; seasoned; I use Texas Toast brand)

–Italian salad dressing (bottled; I use Paul Newman’s)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Slice the one-half onion horizontally, and lay the slices on either side of the salmon.  Slice the lemon horizontally, and lay the slices atop the salmon.  Pour one-third cup of barbecue sauce atop the salmon, onion, and lemon.  Season with olive oil.  Set aside.

2 – Add one-third package of butter lettuce to a mixing bowl.  Add a handful of toasted walnuts; 8 to 10 sliced miniature carrots; 1 small, sliced summer squash; and a generous amount of croutons.  Wait until just before dinner to add the Italian salad dressing to taste.  Stir well.

3 – Microwave the salmon for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served field peas with snaps and corn seasoned with olive oil (recipes, see the search box on this blog).  Corn is especially good with salmon.

–recipes original.

COMFORT CHICKEN WITH CELERY – ONION DRESSING / THYME – MARJORAM GREEN BEANS WITH CELERY & ONION

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, packaged, I use Pepperidge Farm herbed)

–celery (2 stalks, divided)

–onion (one-half, divided)

–green beans (frozen)

–thyme, marjoram (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt and pepper.  Sprinkle plain breadcrumbs, a small bit, on top.  Set aside.

2 – Chop 1 stalk of celery, and divide between 2 individual, microwaveable serving bowls.  Chop one-fourth onion, and divide between the 2 bowls.  Add a small amount of chicken broth and olive oil.  Cover, and microwave on high for 2 minutes.  Then add stuffing, chicken broth, and olive oil, and stir well.  Set aside.

3 – Place 1 chopped stalk of onion and one-fourth chopped onion in a covered baking dish with a little water and olive oil.  Microwave on high for 3 minutes.  Then add green beans.  Season with salt, pepper, thyme, and marjoram.  Stir.  Microwave on high for 5 minutes.

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

5 – Microwave the dressing for 1 minute.

6 – Serve the chicken hot, atop the dressing, with the green beans as a side.

–green beans adapted from Betty Crocker; other recipes original.

COD WRAPPED IN BREADCRUMBS WITH ALMONDS – LEMON – PARSLEY

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

–plain breadcrumbs (boxed)

–almonds (sliced, one-third small package)

–lemon juice

–parsley (fresh if possible)

1 – Place the cod in a plastic with a little lemon juice and olive oil.  Season with salt and pepper.  Pour one-third cup of plain breadcrumbs in the plastic bag.  Shake well.

2 – Place the cod in a covered baking dish with a little water.  Sprinkle sliced almonds and chopped parsley on top.  Season a little more with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot.  I also served squash with onions and Bac’n pieces, baby lima beans, and a salad (recipes, see the search box on this blog).

–adapted from To the Taste of a King (Colonial Dames of Louisiana).

SOUTHERN PECAN CHICKEN WITH MUSHROOM – ONION – PARSLEY DRESSING

–4 chicken tenderloins or breast strips

–pecan chips (half a small package)

–Dijon mustard

–Creole seasoning (or Cajun)

–corn flakes or corn chex (pulverized)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herbed)

–mushrooms (2 baby bellas, chopped fine)

–onion (one-half, chopped fine)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Place chicken in a plastic bag.  Add Dijon mustard and Creole seasoning, modest amount.  Season with pepper and olive oil.  Within the plastic bag, see that all parts of the chicken are covered with the sauce.  In a separate bag, place 1 cup of corn flakes or corn chex.  Using the back of an ice cream spoon, pulverize the flakes or chex by beating against the kitchen counter.  When finished, pour the crumbs into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish with a very tiny amount of water (for steaming).  Sprinkle with pecan chips.  Set aside.

2 – Place the chopped onion in 2 individual microwaveable serving bowls.  Add chicken broth to cover.  Season with olive oil.  Microwave on high for 4 minutes.  Place chopped mushrooms in the bowls with the onion.  Microwave on high for 1 minute.  Add packaged dressing to each bowl.  Season with olive oil, pepper, and chopped parsley (no salt).  Stir.  Set aside.

3 – Microwave the chicken for 5 minutes on high.  Microwave the dressing for 1 minute.

4 – Serve the chicken hot, with the dressing on the side.  I also served barbecued beans and broccoli (recipes, see the search box).

–chicken adapted from Kay Ewing’s Cooking School Cookbook (Louisiana); dressing adapted from To the Taste of a King (fifties cookbook by the Colonial Dames of Lousiana).

CAESAR SALMON SALAD WITH VEGGIES

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

–basil (fresh if possible)

–salt and pepper

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

–cauliflower (half a head, chopped)

–chickpeas (garbanzo beans, one-half can)

–miniature carrots (6 to 8, chopped)

–feta cheese (one-half small carton)

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

–crisp salad greens (includes iceberg lettuce)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Place one-half package of crisp salad greens in a mixing bowl.  Add one-half head of chopped cauliflower, one-half can of chickpeas, 6 to 8 chopped miniature carrots, and 6 to 8 chopped baby bella mushrooms.  Season with salt and pepper.

3 – Flake the salmon, discard the skin, and add the salmon to the salad greens.  Stir well.  Add Caesar salad dressing to taste.  Sprinkle the top with feta cheese.

4 – Serve the salmon salad as a main course, cold.

–salmon salad recipe original.

SPICY SHRIMP WITH GINGER – HONEY – SRIRACHA – ONION – GARLIC IN WINE – ORANGE – SOY SAUCE / RICE STICKS

–shrimp (one-half package, thawed from frozen)

–ginger (bottled)

–honey

–Sriracha chili sauce

–garlic powder

–white wine

–orange juice (juice of 1 fresh orange)

–onion (one-half, chopped)

–soy sauce

–salt and pepper

–olive oil

–rice sticks (packaged)

1 – Peel and chop one-half onion.  Place in a covered baking dish with a little white wine, soy sauce, and the juice of 1 orange.  Season with ginger, 1 tablespoon of Sriracha chili sauce, garlic powder, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the rice sticks in at least 2 inches of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Stir the thawed shrimp amid the onion and sauce.  Microwave on high for 2 minutes.

4 – Serve the shrimp with sauce atop the rice sticks.

–shrimp adapted from “my recipes” web site; rice sticks original.

CHICKEN WITH LEMON SLICES – ONION RINGS – PARSLEY / QUINOA WITH BROTH / SALAD WITH SUMMER SQUASH – ONION – FAUX BACON IN ITALIAN DRESSING

–4 chicken tenderloins or breast strips

–lemon (fresh, medium, 1)

–onion (medium)

–parsley (fresh if possible)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–crisp salad greens (one-half package)

–summer squash (1, medium, chopped)

–onion (one-fourth, medium)

–Bac’n pieces (soy bacon)

–Italian salad dressing

–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.  Season with olive oil.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place salad greens in a mixing bowl.  Peel and chop squash, and add to the bowl.  Slice one-fourth onion, and add to the bowl.  Sprinkle Bac’n pieces on top.  Season with salt and pepper.  Set aside until just before dinner.  Then add Italian salad dressing to taste.  Stir well.

3 – Wash a lemon.  With a sharp knife, slice the lemon horizontally.  Place in a covered baking dish.  Peel and slice an onion horizontally, and add to the baking dish.  Squirt lemon juice in the dish.  Add a little water.  Season with olive oil, salt, and pepper.  Microwave on high for 5 minutes.  Then nestle chicken amid the lemon and onion.  Season with salt, pepper, and parsley.  Microwave for 5 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the chicken hot, atop the quinoa.

–chicken adapted from the recipe of a friend in Minnesota; other recipes original.

THYME & PARSLEYED CHICKEN WITH ONION – CARROT – RED BELL PEPPER – MUSHROOMS – CELERY IN BROTH & ATOP WHOLE WHEAT ENGLISH MUFFIN

–4 chicken tenderloins or breast strips

–thyme & parsley (fresh if possible)

–onion (one-fourth, medium)

–miniature carrots (5 or 6, chopped)

–red bell pepper (one-fourth, chopped)

–mushrooms (2 or 3 baby bellas, chopped)

–celery (one-half stalk, chopped)

–chicken broth (non-fat, low sodium)

–2 whole wheat English muffins (warm)

–salt and pepper

–olive oil

1 – Chop the onion, carrots, red bell pepper, mushroom, and celery, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, thyme, parsley, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken amid the veggies.  Season with salt, pepper, thyme, and parsley.  Microwave on high for 5 and one-half minutes.

4 – Microwave the English muffins for 40 seconds.

3 – Serve the chicken hot, atop the warm whole wheat English muffins.

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

CORIANDER COD WITH SALSA OF BANANA – ORANGE – CILANTRO – LIME JUICE

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

–coriander (bottled)

–clam juice (bottled)

–banana (1, fresh, ripe)

–orange (1, fresh)

–cilantro (fresh if possible)

–lime juice

–salt and pepper

–olive oil

1 – Dice the banana and orange, and place in a mixing bowl.  Season with chopped cilantro and lime juice.  Stir well.  Keep refrigerated until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa to the side.  I also served squash casserole, butter peas, and a salad (for recipes, see search box on this blog).

–cod adapted from “eating well” web site.

COD CAKES WITH POTATO – BREADCRUMBS – PARSLEY – GARLIC – EGG WHITE

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

–potato (1, medium, mashed)

–breadcrumbs (I used Pepperidge Farm)

–parsley (fresh if possible)

–garlic powder (bottled)

–egg white (1)

–salt and pepper

–olive oil

1 – Scrub the medium-sized potato.  Microwave on high for 2 and one-half minutes.  Turn over, and microwave for another 2 and one-half minutes.  Remove the potato jacket, and mash the pulp.  Set aside.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Set aside.

3 – Break an egg, and add the white (only) to a mixing bowl.  Add the mashed potato and cod, broken apart.  Chop parsley and add to the bowl.  Add one-half cup of breadcrumbs.  Season with salt, pepper, garlic powder, and olive oil.  Stir well.

4 – Place the cod cakes in ramekins, and microwave for 2 minutes.

5 – Serve the cod cakes hot.  I also served a salad (see search box), and, as a first course, an eggplant dip (search box).

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

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

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

A Simple Dinner: CHICKEN WITH OREGANO & BASIL IN TOMATO JUICE & TOPPED WITH FETA / ZUCCHINI TOPPED WITH BREADCRUMBS & PARMESAN

–4 chicken tenderloins or breast strips

–oregano, basil (bottled)

–tomato juice (low sodium)

–feta cheese

–zucchini (1, fresh, medium)

–breadcrumbs (I used Pepperidge Farm)

–Parmesan cheese

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a small amount of tomato juice.  Season with salt, pepper, oregano, basil, and olive oil.  Sprinkle feta cheese on top.  Set aside.

2 – Peel 1 zucchini, and cut into silver dollars.  Place in a covered baking dish with a little water.  Season with salt and pepper.  Place a small amount of breadcrumbs in a mixing bowl.  Add olive oil to taste, and stir well.  Then pour the breadcrumbs over the zucchini.  Sprinkle with Parmesan cheese.  Microwave on high for 3 minutes.

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

4 – Serve the chicken hot, with the zucchini as a side.  I also served a salad (recipes, use the search box on this blog).

–zucchini adapted from the Olive Garden restaurant; chicken original.

A Simple Dinner: TUNA STEAK WITH HONEY – SESAME SEEDS – GARLIC – GINGER IN A WINE & SOY SAUCE / WHITE RICE

–tuna steak (partially frozen, to cook rare, medium size)

–honey (bottled)

–sesame seeds (bottled)

–garlic powder

–ginger (bottled)

–white wine (use the real stuff)

–soy sauce (bottled)

–white rice (instant)

–salt and pepper

–olive oil

1 – Place the tuna steak, partially frozen, in a covered baking dish.  Season with pepper, garlic powder, and ginger.  Add a small amount of white wine and a small amount of soy sauce.  Sprinkle sesame seeds on top of the tuna.  Drizzle honey on top.  Season with olive oil.  Set aside.

2 – Place 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.  When finished, keep covered for at least 5 minutes so that water is absorbed.

3 – Microwave the tuna steak for 3 minutes for rare tuna.  (Fully cooked tuna is likely to be too dry.)

4 – Divide the tuna steak into 2 portions, and serve atop the white rice.

–tuna steak adapted from the cooking channel web site; rice original.