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.