A Simple Dinner:  CHICKEN WITH LEMON SLICES & WORCESTERSHIRE SAUCE

–4 chicken tenderloins or breast strips

–lemon (1, fresh)

–lemon juice

–Worcestershire sauce (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Add a squirt or two of lemon juice, and then add a fairly generous amount of Worcestershire sauce.  Season the chicken with salt and pepper.  With a very sharp knife, cut a lemon into slices.  Place the lemon slices atop the chicken.  Add a few drops of olive oil to the dish.  Microwave for 5 and one-half minutes on high.

2 – Serve the chicken hot, with the sauce.  I also served lima bean soup, a salad, and squash casserole (for recipes, use the search box on this blog).

–chicken adapted from an old friend’s recipe, Tallahassee, Florida.

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PARSLEYED COD TOPPED WITH BUTTERED CRUMBS & LEMON SLICES IN CLAM – LEMON JUICE SAUCE / BROCCOLI WITH TOMATO – PESTO SAUCE

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

–Promise margarine (heart-healthy)

–herbed breadcrumbs (I used Pepperidge Farm)

–lemon (1, fresh)

–clam juice (bottled)

–lemon juice

–parsley (fresh if possible)

–broccoli (1 head)

–tomato – pesto sauce (bottled)

1 – Place cod in a covered baking dish with a little clam juice and a little lemon juice.  Season with salt and pepper.  In a small microwaveable bowl, place 1 tablespoon of margarine; microwave, covered, for 15 seconds.  Then mix the melted margarine with a modest amount of breadcrumbs.  Spread on top of the cod.  Season the cod with parsley.  With a very sharp knife, cut the lemon into slices.  Place slices atop the cod.  Season with just a drop or two of olive oil.  Set aside.

2 – Cut apart the head of broccoli, leaving only the stems and florets.  Arrange in a circle in a covered baking dish.  In a small bowl, mix a small amount of water with tomato – pesto sauce.  Spoon the sauce over the broccoli.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes.

4 – Serve the cod hot, with the broccoli as a side.  I also served lima bean soup as a first course (recipe, see the search box on this blog).

–recipes original.

PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–potato (1, medium, skin on)

–mushrooms (baby bellas, 3 or 4)

–carrots (shredded, 2 handfuls)

–white wine (use the good stuff)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Wash and then cut 1 medium potato into 1 – inch pieces.  Place in a large, covered baking dish with white wine just to cover the potatoes.  Season with salt, pepper, olive oil, and parsley.  Microwave for 5 minutes on high.

2 – Wash and slice 3 or 4 baby bella mushrooms.  When potatoes have cooked for the 5 minutes, place the potatoes and the mushrooms around the edge of the cooking dish.  Place the chicken in the middle.  Season with salt, pepper, and olive oil.  Place 2 handfuls of shredded carrots on top.  Season with parsley.  Microwave on high for 7 minutes.

3 – Serve the chicken and vegetables hot.  I also served a salad with goddess dressing and zipper peas (recipes, see the search box on this blog).

–recipe adapted from Southern Living magazine from several decades ago.

PARSLEYED CHICKEN IN CITRUS SAUCE WITH PEACHES – ORANGE JUICE – APRICOT PRESERVES

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–salt and pepper

–olive oil

–peaches (half a can of sliced peaches, with sauce)

–orange juice (one-fourth cup)

–apricot preserves (1 large tablespoon)

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Place half a can of sliced peaches in a food processor, including the sauce.  Place 1 large tablespoon of apricot preserves in the processor.  Place one-fourth cup of orange juice in the processor.  Add 1 teaspoon of cornstarch.  Puree the fruit.  Then pour atop the chicken.  Season with parsley and olive oil.  The chicken will be covered with the sauce until cooking is finished, at which time the chicken will be visible.  Microwave for 7 minutes on high.  When finished, cut open 1 tenderloin or breast strip to be sure that the dish is done.

2 – Serve the chicken hot, covered in sauce.  I also served zipper peas, corn, and broccoli (recipes, see the search box on this blog).

–inspired by Citrus Sorrento chicken at the Olive Garden restaurant.

CILANTRO – MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH LEMON SLICES / QUINOA WITH ROSEMARY & OLIVE OIL / ROMAINE LETTUCE SALAD WITH SLICED PEACHES – ALMONDS – GOLDEN RAISINS – ONION – FETA IN PEACH SAUCE WITH EXTRA VIRGIN OLIVE OIL

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

–cilantro, mint (fresh if possible)

–minced peanuts (use a food processor)

–lemon (1, fresh)

–quinoa with rosemary & olive oil (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken for bite size)

–peaches (one-half can, with thick sauce)

–onion (one-fourth, medium, sliced)

–sliced almonds (one-fourth medium package)

–feta cheese (one-fourth small container)

–raisins (golden, 1 handful, boxed)

1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl.  Cut apart the peach slices.  Break 6 romaine lettuce leaves, wash and drain in paper towels.  Break into bite-sized pieces and add to the bowl.  Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced.  Set aside.  Just before dinner, season with extra virgin olive oil, and stir well.  Top with one-fourth small container of feta cheese.

2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Open and sprinkle the herb package in the quinoa.  Season with a couple of 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.

3 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Spread minced peanuts over the top.  Then sprinkle cilantro and mint on top.  With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon.  Season the salmon with olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course; then serve the salmon atop the quinoa.

–salmon adapted from NYT Cooking web site; quinoa and salad original.

A Simple Dinner:  CHICKEN TOPPED WITH FRESH HOMEMADE ITALIAN TOMATO SAUCE

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh)

–ginger (bottled)

–rosemary (fresh if possible)

–parsley (fresh if possible)

–mint (fresh if possible)

–garlic powder (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish (no water).  Chop a tomato, season with salt and pepper, and place in a food processor.  Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil.  Pulse until smooth.  Pour the sauce over the chicken.  Microwave the chicken for 5 and one-half minutes on high.

2 – Serve the chicken with tomato sauce hot.  I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).

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

COD SPRINKLED IN BREADCRUMBS WITH MUSHROOMS – ONION – GARLIC – PARSLEY IN SHERRY – BROTH – FAUX BUTTER SAUCE / EGGPLANT DIP WITH ROSEMARY – ONION – GARLIC – RED WINE / SPRING MIX SALAD WITH SHREDDED CARROTS – ZUCCHINI PENNIES – SLICED ALMONDS – FETA IN CREAMY CAESAR DRESSING

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

–mushrooms (medium baby bellas, 2, sliced)

–onion (fresh, one-quarter, sliced)

–garlic powder (bottled with parsley)

–parsley (fresh if possible)

–sherry (cooking sherry is fine)

–chicken broth (non-fat, low sodium)

–Promise margarine (heart-healthy)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–eggplant (medium, fresh)

–rosemary (fresh is much better than dried)

–red wine (cooking wine is fine)

–spring mix salad (one-half package)

–shredded carrots (1 handful)

–zucchini (1, medium, sliced into rounds)

–sliced almonds (generous sprinkle)

–feta cheese (one-fourth of a small container)

–creamy Caesar salad dressing (I use Paul Newman)

1 – Wash and puncture all round a medium-sized eggplant.  Place on a microwaveable plate and microwave on high for 5 minutes.  Then turn over, and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice vertically, once.  Rake out the pulp onto a cutting board.  Cut 2 ways, repeatedly.  Then place the pulp in a mixing bowl.  Mince one-quarter onion, and add to the bowl.  Snip rosemary from 1 stalk, and add to the bowl.  Season with garlic powder and red wine.  Stir well.  Keep in the refrigerator, covered, until time for dinner.

2 – Wash and slice 2 medium-sized baby bella mushrooms, and place in a covered baking dish.  Slice one-quarter onion and place in dish with mushrooms.  Add a little sherry and a little chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the mushrooms and onion.  Microwave 1 tablespoon of Promise margarine in a covered baking dish.  Pour the margarine over the cod.  Sprinkle a little bit of breadcrumbs over the cod.  Season the cod with salt, pepper, garlic powder, and olive oil.  Set aside.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 1 handful of shredded carrots, 1 peeled and sliced zucchini, and a generous sprinkle of sliced almonds.  Season with salt and pepper.  Just before serving, add creamy Caesar salad dressing and stir well.  Sprinkle one-fourth container of feta cheese on top. 

4 – Microwave the cod on high for 6 and one-half minutes.

5 – Serve the eggplant dip with crackers as a first course.  Then serve the salad as a second course.  Serve the cod as the entrée.  I also served baby lima beans with the cod (recipe, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad and eggplant dip original.

A Simple Dinner:  SALMON WITH FRESH BASIL & CHOPPED TOMATO / ASPARAGUS WITH LEMON PEPPER / PIMIENTO – STUFFED GREEN OLIVES

–salmon (size of 3 decks of cards)

–basil (fresh, 2 leaves, minced)

–tomato (fresh, 1, medium, chopped)

–salt and pepper

–olive oil

–asparagus (half a bunch, fresh)

–lemon pepper (bottled)

–green olives (pimiento-stuffed, about 6 per plate)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Chop a tomato, season with salt and pepper, and place on top of the salmon.  Mince the fresh basil and sprinkle on the tomato.  Season with olive oil.  Set aside.

2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes (longer if prefer very tender asparagus).

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with green olives on the side, and the asparagus.  (Asparagus and olives are always a good combination with salmon.)  I also served a salad and tomato pasta with the dinner.

–salmon adapted from NYT cooking web site; asparagus original.

GRECIAN CHICKEN & POTATOES WITH OREGANO & GREEN ONIONS IN LEMON & BROTH SAUCE / CAESAR SALAD WITH ROMAINE LETTUCE – BROCCOLI FLORETS – PARMESAN / BACON – FLAVORED ZIPPER PEAS

–4 chicken tenderloins or breast strips

–potato (1, medium)

–oregano (fresh if possible)

–green onions (3 stalks)

–lemon juice

–chicken broth (non-fat, low sodium)

–romaine lettuce

–broccoli florets (half a head, florets only)

–Parmesan cheese (shredded)

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

–zipper peas (frozen)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place one and one-half cup of peas in a slow cooker with water just to cover.  Season with 1 teaspoon of salt and a little olive oil.  Sprinkle Bac-n pieces on top.  Stir.  Cook on low for 5 and one-half hours, or on high for 3 and one-half hours.  When finished, keep on warm until time for dinner.

 

2 – Break off 6 romaine leaves.  Rinse and pat dry with paper towels.  Break into bite-sized pieces.  Wash and remove florets only from half a head of broccoli.  Place the romaine and the broccoli in a mixing bowl.  Add a generous amount of Parmesan cheese.  Season with salt and pepper.  Just before serving dinner, add creamy Caesar salad dressing to taste.  Stir well.

3 – Wash and cut the potato, skin on, into 1-inch pieces.  Place in a covered baking dish with 1 inch of chicken broth.  Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil.   Microwave on high for 5 minutes.  Then nestle the chicken amid the potatoes (keeping potatoes uncovered).  Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil.  Place 3 stalks of chopped green onions on top.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken and potatoes hot, with the peas as a side.

–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.

DILL – GARLIC SALMON WITH MUSHROOMS IN BALSAMIC – RED WINE SAUCE

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

–dill (fresh if possible; fresh is much tastier)

–garlic powder

–mushrooms (baby bellas, 4 or 5 medium)

–balsamic vinegar

–red wine

–salt and pepper

1 – Wash and slice 4 or 5 baby bella mushrooms.  Place in a covered baking dish with a little balsamic vinegar and a little red wine.  Season with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon amid the mushrooms.  Season the salmon with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served asparagus (recipe, see search box on this blog).

–salmon original.

COD WITH HONEY – WALNUT SAUCE / MARJORAM – GARLIC WHOLE WHEAT PASTA WITH GREEN ONION – POTATOES – BROCCOLI IN BROTH

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

–honey

–walnuts (12 halves)

–Dijon mustard

–chicken broth (non-fat, low sodium)

–balsamic vinegar

–whole wheat English muffin

–white wine (use the real stuff)

–whole wheat penne pasta (boxed, one-half cup dry)

–marjoram (fresh if possible; fresh tastes much better)

–garlic powder

–green onions (3 stalks, chopped)

–potatoes (1, medium)

–broccoli (one-half head, florets only)

1 – Break apart the whole wheat English muffin into a food processor.  Sprinkle generously with balsamic vinegar.  Add one-quarter cup of white wine.  Add 12 halves of walnuts.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Season with salt and pepper.  Add chicken broth to desired consistency.  Pulse well.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce over the top.  Sprinkle the top with parsley and olive oil.  Set aside.

3 – Place one-half cup of penne pasta in an uncovered baking dish with water 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth.

4 – Scrub and cut the potato in 1-inch pieces.  Place in water.  Microwave for 6 minutes on high.

5 – Chop green onions.  Cut florets from one-half head of broccoli, and chop into bite-sized pieces.  Add the potatoes.  Season with salt, pepper, marjoram, garlic powder, and olive oil.  Add a small amount of chicken broth.  Microwave on high for 4 minutes.  When finished, add drained pasta to the bowl.  Keep covered to preserve warmth.  Just before serving, stir well.

6 – Microwave the cod and sauce for 7 minutes.

7 – Serve the pasta as a first course.  Then serve the cod hot atop brown rice (recipe, see the search box).

–honey-walnut sauce and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  MARINATED ASIAN CHICKEN TOPPED WITH MINCED PEANUTS – GARLIC – BAY LEAVES IN SOY SAUCE – LIME JUICE –  RED WINE 

–4 chicken tenderloins or breast strips

–minced peanuts (use food processor)

–garlic powder

–bay leaves (2)

–soy sauce

–red wine

–lime juice

1 – Place chicken in a plastic bag.  Season with salt, pepper, bay leaves, garlic powder, and olive oil.  Add minced peanuts atop the chicken, plus soy sauce, red wine, and lime juice.  Marinate all day or overnight.  When ready to prepare dinner, place the chicken, with sauce, in a covered baking dish.  Add a little extra soy sauce, red wine, and lime juice.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken atop quinoa cooked with broth (see search box).  I also served field peas with snaps and broccoli with a bottled tomato pesto sauce (recipes, see search box).

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

A Simple Dinner:  MARINATED SPICY CHICKEN WITH LEMON SLICES & GARLIC / SPRING MIX SALAD WITH MUSHROOMS – CAULIFLOWER – GREEN ONIONS IN ITALIAN SALAD DRESSING WITH CROUTONS

–4 chicken tenderloins or breast strips

–cayenne pepper (optional)

–lemon (fresh)

–lemon juice (bottled)

–garlic powder

–spring mix salad

–mushrooms (baby bellas, 2 or 3)

–cauliflower (one-fourth head, chopped)

–green onions (3 stalks, chopped)

–Italian salad dressing

–croutons (seasoned)

1 – Place the chicken in a plastic bag, early in the morning to marinate all day.  Add lemon juice, cayenne pepper, garlic powder, salt, pepper, and olive oil.  Before dinner, place the marinated chicken in a covered baking dish with the little water.  With a sharp knife, slice a lemon, and place the pieces atop the chicken.  Set aside.

2 – Place one-third package of spring mix salad in a mixing bowl.  Chop and add 2 baby bella mushrooms, 3 stalks of green onions, and one-fourth head of cauliflower (florets only).  Season with salt and pepper.  Just before dinner, use Italian salad dressing to taste.  Stir well.  Sprinkle seasoned croutons on top.

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

4 – Serve the salad as a first course.  Then serve the chicken hot.  I also served purple hull pea soup (second course) and carrots with basil (recipes, use the search box on this blog).

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

CREOLE SALMON & SHRIMP IN WINE & BROTH GRAVY WITH LEMON – ROSEMARY – OREGANO – GARLIC / SPICY PURPLE HULL PEA SOUP WITH SHREDDED CARROTS & ONION

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

–Creole seasoning (bottled, in spices section of grocery store)

–shrimp (tiny, a dozen, thawed from frozen)

–white wine

–chicken broth (non-fat, low sodium)

–lemon juice

–rosemary & oregano (fresh if possible)

–garlic powder

–purple hull peas (frozen)

–cayenne pepper (optional)

–shredded carrots (one handful)

–onion (one-half, sliced in small pieces)

–salt and pepper

–olive oil

1 – Place the peas in a slow cooker with water to cover.  Season with 1 teaspoon of salt and a little olive oil.  Optionally, add a generous amount of cayenne pepper.  Add 1 handful of shredded carrots, and one-half sliced onion.  Stir.  Cook for 5 and one-half hours on low.  When finished, keep setting on warm until time for dinner.

2 – Place the salmon in a covered baking dish with a little white wine.  Season with Creole seasoning, pepper, and olive oil.  Set aside.

3 – Rinse and drain about a dozen tiny shrimp.  Place in a covered baking dish.  Place one-half cup of chicken broth in a measuring cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the heated broth to the flour.  Stir well.  Pour atop the shrimp.  Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 5 minutes on high.  When finished, pour the shrimp gravy atop the salmon.

5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog). 

–salmon and shrimp adapted from food.com web site; soup original.

MARINATED ROSEMARY CHICKEN WITH GARLIC IN BALSAMIC & RED WINE SAUCE / ROTINI PASTA WITH MINT – CELERY – ONION – GARLIC – PARSLEY IN SPICY MARINARA SAUCE TOPPED WITH CROUTONS

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–balsamic vinegar

–red wine

–salt and pepper

–olive oil

–rotini pasta (dried, packaged)

–mint

–celery (1 stalk, with leaves)

–onion (one-quarter, medium)

–parsley (fresh if possible)

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce, bottled)

–croutons (seasoned, packaged)

1 – In the morning, place chicken in a plastic bag and sprinkle with balsamic vinegar to marinate.  Keep in refrigerator.  When preparing for dinner, place the marinated chicken in a covered baking dish with the balsamic vinegar and a little red wine.  Season with salt, pepper, garlic powder, rosemary, and olive oil.  Set aside.

2 – Place 1 cup of dried pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes, and then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Chop celery and onion, and place in a covered baking dish with one-fourth jar of marinara sauce.  Season with mint, parsley, cayenne pepper (optional), salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add drained pasta to the sauce.  Stir well.  Sprinkle with croutons.  Keep covered.

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

5 – Serve the pasta as a first course.  Then serve the chicken hot.  I also served green beans with almonds and field peas with snaps (recipes, see the search box on this blog).

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

A Simple Dinner: HERBED ITALIAN CHICKEN / CORNBREAD DRESSING WITH BROTH / WHOLE WHEAT ROTINI PASTA WITH MARINARA SAUCE & PARMESAN

 

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper (optional)

–rosemary (fresh if possible)

–bay leaves (2)

–salt and pepper

–olive oil

–white wine

–cornbread dressing (stuffing; boxed)

–chicken broth (non-fat, low sodium)

–whole wheat pasta (1 cup, dry)

–marinara sauce (Italian spaghetti sauce, 1 cup)

–Parmesan cheese

1 – Place 1 cup of whole wheat pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Microwave on high for 5 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of marinara sauce in a covered baking dish.  Add one-third cup of chicken broth.  Season with olive oil.  Microwave on high for 3 minutes.  Place the pasta in the marinara sauce.  Stir well.  Sprinkle with Parmesan cheese.  Keep covered to preserve warmth.

3 – Place one-half cup of cornbread stuffing in each of 2 individual, microwaveable, covered serving bowls.  Add chicken broth.  Season with olive oil.  Microwave on high for 1 and one-half minutes.

4 – Place chicken in a covered baking dish with a little white wine.  Season with garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the pasta as a first course.  Then serve the chicken hot, with the cornbread dressing as a side.  I also served field peas with snaps (recipe, see the search box on this blog).

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

COD WITH MUSHROOMS & WILTED LETTUCE IN TARRAGON LEMON BUTTER & WHITE WINE SAUCE / CHICKPEA SALAD WITH TOMATOES & CARROTS IN OLIVE OIL / PARMESAN & BREADCRUMB – ENCRUSTED ZUCCHINI

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

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

–spring mix salad (2 handfuls)

–tarragon (fresh if possible)

–lemon juice

–Promise Activ margarine (heart-healthy)

–white wine

–chickpeas (one-fourth can, rinsed and drained)

–tomato (1, fresh, medium)

–basil (fresh if possible)

–carrots (shredded, 1 handful)

–extra virgin olive oil

–zucchini (2, small, peeled)

–Parmesan cheese

–herbed breadcrumbs (I used Pepperidge Farm)

–salt and pepper

–olive oil

1 – Wash and slice 3 to 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Add 2 handfuls of spring mix salad.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod amid the mushrooms.  Drench in lemon juice.  Season with salt and pepper.  Melt Promise Activ margarine in a measuring cup, covered, by microwaving for 10 seconds.  Pour over the cod.  Season with tarragon.  Set aside.

2 – Place one-fourth rinsed can of chickpeas in a mixing bowl, along with 1 chopped tomato (seasoned with basil, salt, and pepper), and 2 handfuls of shredded carrots.  Season with extra virgin olive oil.  Stir well.

3 – Peel the zucchini, and then cut horizontally, once, and then vertically, once.  Place a small amount of herbed breadcrumbs, with Parmesan cheese and olive oil, in a small bowl.  Stir well, and then place the breadcrumb mixture atop the zucchini.  Season with salt and pepper.  Microwave on high for 3 minutes.

4 – Microwave the cod for 7 minutes on high.

5 – Serve the cod hot, with the zucchini (hot) and the salad (cold).

–cod adapted from the Char restaurant, Jackson, Mississippi; zucchini adapted from the Olive Garden; and salad original.

HERBED CHICKEN WITH SALSA OF ORANGE – AVOCADO – GREEN ONIONS IN HONEY – LIME DRESSING

–4 chicken tenderloins or breast strips

–Mrs. Dash seasoning (I used original variety)

–salt and pepper

–olive oil

–orange (1, fresh)

–avocado (one-half, fresh)

–green onions (2 stalks, chopped)

–honey

–lime juice

1 – Place the chicken in a covered baking dish with a little water.  Season with Mrs. Dash, salt, pepper, and olive oil.  Set aside.

2 – Cut open the orange, and break apart the sections.  Cut each section into 2 pieces.  Cut open the avocado, discard the pit, and chop one-half; add to the orange in a mixing bowl.  Chop 2 stalks of green onions and add to the bowl  Season with a small amount of honey and lime juice.  Stir gently.

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

4 – Serve the chicken hot, with the salsa to the side.  I also served a salad, crowder peas, and asparagus with lemon pepper (recipes, see search box).

–salsa adapted from Martha Stewart web site; chicken original.

BUTTERY COD WITH GREEN ONIONS & PARSLEY TOPPED WITH CRACKER CRUMBS IN WHITE WINE SAUCE

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

–Promise Activ margarine (heart-healthy)

–green onions (2 stalks, chopped)

–parsley (fresh if possible)

–butter crackers (Ritz or Breton would be good, 5 crackers, crushed)

–salt and pepper

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt and pepper.  Microwave 2 tablespoons of Promise Activ margarine in a covered baking bowl for 15 seconds on high.  Crush 5 butter crackers in a plastic bag.  Place the crumbs atop the cod.  Pour the melted margarine on top of the crumbs.  Chop 2 stalks of green onions and a small handful of parsley, and place on top of the cod.  Add a very tiny amount of olive oil.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served crowder peas, broccoli, and squash casserole (recipes, see the search box on this blog).

–cod adapted from allrecipes.com.

BREADED LEMON CHICKEN WITH LEMON SLICES – ZEST – PARSLEY IN A BROTH & JUICE SAUCE / STEAMED ASPARAGUS WITH ZEST

–4 chicken tenderloins or breast strips

–plain breadcrumbs (boxed)

–2 lemons (fresh)

–lemon zest (lemon peel, bottled)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

–lemon juice

–salt and pepper

–olive oil

–asparagus (fresh, one-half bundle)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish with a little chicken broth and lemon juice.  Season with lemon zest.  Place lemon slices atop the chicken.  Sprinkle with parsley.  Add a little more olive oil, if desired.  Set aside.

2 – Rinse and place one-half bundle of 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.

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

4 – Serve the lemon chicken hot, with the asparagus as a side.

–lemon chicken adapted from “my recipes” web site; asparagus original.

MEDITERRANEAN SALMON WITH TOMATO – BLACK OLIVES – RED BELL PEPPER – OREGANO – BASIL – GARLIC TOPPED WITH GREEN ONIONS AND SPLASHED WITH BALSAMIC VINEGAR

Note:  This is good enough for company.  For four people, double the food and double the cooking time.

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

–tomato (1, fresh, medium, chopped)

–black olives (half a small can, sliced, drained)

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

–oregano and basil (fresh if possible)

–garlic pepper

–green onions (3 stalks, chopped fine)

–balsamic vinegar

–salt and pepper

–olive oil

1 – Chop the tomato, season with salt, pepper, oregano, basil, and garlic powder.  Place in a covered baking dish.  Add one-half small can of sliced black olives and one-half chopped red bell pepper.  Season with olive oil.  Microwave on high for 4 minutes.  Nestle the salmon amid the vegetables.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Chop 3 stalks of green onions and sprinkle on top of the salmon.  Splash, generously, with balsamic vinegar.  Microwave for 6 and one-half minutes on high.

2 – Serve the salmon and vegetables hot.  I also served pasta as a first course, then broccoli and black-eyed peas with the salmon (recipes, see the search box on this blog).

–salmon adapted from food.com web site.

BAY SCALLOPS WRAPPED IN BREADCRUMBS ATOP GREEN PEAS & MUSHROOMS WITH OREGANO – GARLIC – PARSLEY IN WHITE WINE SAUCE / FRESH FRUIT SALAD WITH STRAWBERRIES – ORANGE SLICES – BANANA IN MAYONNAISE SAUCE / PASTA WITH CAULIFLOWER FLORETS & RAISINS IN MARINARA SAUCE SEASONED WITH GARLIC – PARSLEY – CAYENNE

–bay scallops (half a package, thawed from frozen)

–plain breadcrumbs

–green peas

–mushrooms (fresh, baby bellas, 5 or 6, quartered)

–oregano & parsley (fresh if possible)

–garlic powder

–strawberries (4 or 5, sliced, fresh)

–orange (1, fresh)

–banana (1, fresh)

–mayonnaise

–penne pasta (one-half cup dried)

–cauliflower (fresh, florets only)

–golden raisins (fresh, one-third cup)

–marinara sauce (Italian spaghetti sauce, bottled)

–cayenne pepper (optional)

–salt and pepper

–olive oil

1 – Wash and peel 1 orange; separate into segments; and then cut once horizontally.  Add to mixing bowl.  Peel and slice 1 banana and add to the bowl.  Wash 4 or 5 fresh strawberries, slice, and add to the bowl.  Stir together 1 tablespoon of mayonnaise and a little water.  Then pour this sauce on the fruit.  Stir gently.  Refrigerate until time for dinner.

2 – Place one-half cup of dried pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Cut off cauliflower florets from one-half head of cauliflower.  Place in a covered baking dish.  Add one-third cup of golden raisins.  Spoon 6 to 8 tablespoons of marinara sauce into the dish.  Season with olive oil.  Microwave on high for 5 minutes.  When finished, add the drained pasta to this dish.  Recover.  Just before dinner, stir together the pasta with the cauliflower and raisins.

5 – Place the thawed scallops from one-half package in a plastic bag.  Rinse well, and then drain well.  Season with salt, pepper, and olive oil.  Pour plain breadcrumbs into the plastic bag, and shake well.  Set aside.

6 – Place one-half package of frozen green peas in a covered baking dish with a little white wine.  Season with salt, pepper, oregano, parsley, garlic powder, and olive oil.  Wash 5 or 6 baby bella mushrooms, quarter them, and add to the green peas.  Microwave on high for 4 minutes.  Then add the bay scallops atop the peas and mushrooms.  Microwave on high for 3 minutes.

7 – Serve the pasta as a first course, the scallops as a second, and the fruit as a third.

–pasta and scallops adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; fruit original.