BASIL CHICKEN & JASMINE RICE SALAD WITH CHOPPED TOMATO – GREEN BEANS – GREEN PEAS – GREEN ONIONS – LEMON SLICES

Note:  This is a make – ahead, cold entrée salad, with enough food for four people.

–4 chicken tenderloins or breast strips

–basil (fresh is much better)

–jasmine rice (sticky rice)

–tomato (1, medium, chopped)

–green beans (fresh, 2 handfuls, each cut in half)

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, chop into small pieces.  Set aside.

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  Let sit, covered, for 5 minutes.

3 – Place one-half cup of green peas in a covered baking dish.  Add 2 handfuls of green beans that have been chopped in half.  Chop 1 tomato, and season with salt and pepper.  Add to the dish.  Chop 3 stalks of green onions, and add to the dish.  Cut several leaves of basil into small bits; sprinkle over the dish.  Slice a lemon, and place on top.  Add a very small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Using a very large serving dish, spoon the rice into the dish.  Add the vegetables.  Stir.  Place the chopped chicken on top.  Cool in the refrigerator until time for serving.  Salad should be served cool or cold.

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

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COD ROLLED IN PARMESAN – GARLIC – HERB BREADCRUMBS WITH DIJON & MAYO

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

–Parmesan cheese (shredded)

–garlic – herb breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place cod on a large plate.  Spread with a generous amount of both Dijon mustard and mayonnaise.  Season with salt and pepper.  Add garlic – herb breadcrumbs to the plate, along with a generous amount of Parmesan cheese.  Roll the cod in the breadcrumbs/Parmesan.  Place the breaded cod in a covered baking dish with a little water.  Place a few drops of olive oil on top.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.  I also served broccoli, lima beans, and potatoes with onions for sides (recipes, see the search box on this blog).

–cod inspired by a recipe from a friend in Minnesota.

GARLIC SALMON TOPPED WITH GOLDEN RAISINS – BALSAMIC VINEGAR – GREEN ONIONS / ROMAINE LETTUCE SALAD WITH BANANA – BLUEBERRIES – HONEY – PECANS – FETA IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–golden raisins (one-fourth cup)

–balsamic vinegar

–green onions (chopped, 2 stalks)

–garlic powder

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken)

–banana (one-half)

–blueberries (one-third cup)

–pecans (chips, one-half small package)

–honey

–feta cheese (one-fourth small package)

–red wine

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil.  Chop 2 stalks of green onion and place atop the salmon.  Set aside.

2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl.  Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips.  Season with salt, pepper, and honey.  Add red wine and extra virgin olive oil to taste.  Stir gently.  Sprinkle one-fourth small package of feta cheese on top.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).

–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.

A Simple Dinner:  TUNA STEAK SALAD WITH APPLE & TOASTED WALNUTS

–tuna steaks (2; or 2 cans of tuna fish in water)

–apple (1, fresh)

–toasted walnuts (2 handfuls; toast half a large package on high in the microwave for 2 minutes; stir; then toast again for 2 minutes)

–mayonnaise

–salt and pepper

–olive oil

1 – Place 2 tuna steaks in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake the tuna with a fork.  Place in a mixing bowl.

2 – Wash and then chop 1 apple into fine pieces.  Add to the mixing bowl.

3 – Add 2 handfuls of walnuts to the mixing bowl.  Add mayonnaise to taste.  Stir well.

4 – Serve the tuna salad warm or cold.

–tuna salad adapted from my husband’s college roommate’s mother’s recipe.

A Simple Dinner:  TARRAGON CHICKEN SALAD WITH CELERY & ONION

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–celery (2 stalks, chopped)

–onion (one-half, chopped)

–salt and pepper

–olive oil

–mayonnaise

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Chop 2 stalks of celery and one-half onion.

3 – Chop the chicken, and place in a mixing bowl.  Add the celery and onion.  Season with tarragon, generously.  Add mayonnaise to taste.

4 – Serve the chicken salad warm or cold.

–chicken salad adapted from Ina Garten and a friend in Minnesota.

ASIAN TUNA STEAKS TOPPED WITH GREEN ONION – SESAME – GINGER – HONEY – GARLIC IN SHERRY & SOY SAUCE

–tuna steak

–green onion (1, chopped)

–sesame seeds, ginger, garlic powder (bottled)

–honey

–sherry (cooking sherry is fine)

–soy sauce

–pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little sherry and a little soy sauce.  Season with sesame seeds, ginger, garlic powder, 1 tablespoon of honey, pepper, and olive oil.  Top with 1 chopped green onion.  Microwave on high for 3 minutes (do not overcook).

2 – Serve the tuna steak hot, atop white rice.  I also served asparagus with mushrooms and zipper peas (recipes, see the search box on this blog

–tuna steak adapted from allrecipes.com web site.

A Simple Dinner:  COD WITH PARSLEY & GARLIC IN LEMON BUTTER SAUCE

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

–parsley (fresh if possible)

–garlic powder (bottled)

–lemon juice

–Promise margarine (heart-healthy)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Microwave 2 tablespoons of margarine in a covered bowl; stir.  Pour the melted margarine atop the cod.  Season with salt, pepper, parsley, and garlic powder.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served dilled potatoes, broccoli with tomato pesto sauce, and zipper peas (recipes, see the search box on this blog).

–adapted from the allrecipes.com web site.

HONEY – ORANGE CHICKEN WITH ROSEMARY – GARLIC – DIJON & POTATOES

Note:  My husband gave this 5 stars out of 5.

 

–4 chicken tenderloins or breast strips

–oranges or orange juice (2, fresh; or one-third cup orange juice)

–honey

–rosemary (fresh if possible)

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

–potatoes (2, medium)

1 – Scrub and cut 2 medium potatoes into 1-inch pieces.  Place in a covered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave for 6 minutes only.  Set aside.

2 – Place chicken in a large baking dish with a little water.  Squeeze the juice of 2 oranges (or pour one-third cup of orange juice) into a small mixing bowl.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Stir and then set aside.  Season the chicken with salt, pepper, rosemary, garlic powder, and olive oil.  Place the potatoes around the chicken.  Stir the sauce again, and then pour over the chicken and the potatoes.  Microwave on high for 7 minutes.

3 – Serve the chicken hot, with the potatoes as a side.

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

HERB – BREADED CHICKEN & WHOLE WHEAT PASTA WITH TOASTED WALNUT & MUSHROOM MARINARA SAUCE

–4 chicken tenderloins or breast strips

–breadcrumbs (boxed, herb; I used Pepperidge Farm)

–whole wheat pasta (boxed)

–toasted walnuts (about 12 halves)

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

–mushroom marinara sauce (I used Ragu)

–salt and pepper

–olive oil

–oregano (fresh if possible)

–garlic powder (bottled)

–onion (one-half, sliced)

1 – Place 1 cup of uncooked pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, cover to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of breadcrumbs in the bag.  Shake well.  Set aside.

3 – Place 12 walnut halves in a food processor, and pulse until pureed. 

3 – Slice half an onion, and place in a covered baking dish with one-third cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add one-half cup of mushroom marinara sauce to the dish.  Season with garlic powder, oregano, and olive oil.  Add the pureed walnuts.  Stir well.  Nestle the chicken in the sauce.  Slice 6 to 8 baby bella mushrooms and place atop the chicken.  Microwave on high for 7 minutes.

4 – Serve the chicken and sauce, hot, atop the pasta.

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

BASIL – LEMON SALMON SALAD WITH TOMATOES – GREEN ONIONS – ROMAINE LETTUCE IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–basil (fresh if possible)

–lemon juice (bottled)

–tomatoes (2, fresh, chopped)

–green onions (3 stalks, chopped)

–romaine lettuce (4 leaves)

–red wine

–olive oil

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Drench in lemon juice.  Microwave on high for 5 minutes.  When finished, set aside.

2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion.  Place in a mixing bowl.  Snip the basil into tiny pieces, and add to the bowl.  Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl.  Break apart the salmon into bite-sized pieces, discarding the skin.  Season with salt and pepper.  Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad.  Stir well.

3 – Serve the salad at room temperature.

–salmon salad inspired by Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

BRANDIED CHICKEN SALAD WITH POTATOES – PARSLEY – GARLIC – CAYENNE

–4 chicken tenderloins or breast strips

–2 potatoes (medium)

–parsley (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–salt and pepper

–extra virgin olive oil

–brandy (buy a small, inexpensive bottle)

–olive oil

1 – Wash and scrub 2 new potatoes.  Cut 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.  Set aside.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, cut into small pieces.

3 – Place the cooked potatoes and chicken in a mixing bowl.  Season with a generous amount of parsley, garlic powder to taste, cayenne pepper (optional), one-fourth cup of brandy, and extra virgin olive oil.  Stir gently.

4 – Serve the chicken salad warm.  I also served bean soup and broccoli.

–chicken salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MEDITERRANEAN TUNA STEAKS WITH BASIL – TOMATO – ONION – CAPERS – GARLIC / WHITE RICE

–tuna steak (medium size)

–basil (fresh if possible)

–tomato (Roma, 1, fresh)

–onion (one-half, sliced)

–capers (about a dozen)

–garlic powder

–salt and pepper

–olive oil

–white rice (boxed, instant)

1 – Chop 1 tomato, and place in a covered baking dish.  Then slice one-half onion, and place in the dish.  Add 12 capers.  Season with basil, garlic powder, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steak amid the vegetables.  Season with salt, pepper, garlic powder, and 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.  Microwave on high for 2 minutes.

3 – Microwave the tuna steak for 3 minutes.  Be careful not to overcook.

4 – Serve the tuna atop the white rice.  I also served bean soup and a salad.

–tuna steak adapted from Epicurious web site; rice original.

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

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

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

ITALIAN CHICKEN & MARINARA SAUCE WITH MILD HORSERADISH – ONION – GARLIC ATOP WHOLE WHEAT PENNE PASTA

–4 chicken tenderloins or breast strips

–marinara sauce (Italian spaghetti sauce, bottled)

–horseradish sauce (bottled, mild)

–onion (one-half, sliced)

–garlic powder

–salt and pepper

–olive oil

1 – Place one-half cup of whole wheat penne pasta in an uncovered baking dish.  Season with salt.  Add water to 1 inch above the pasta.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of bottled marinara sauce in a covered baking dish.  Add 3 tablespoons of horseradish sauce.  Slice one-half onion, and add to the dish.  Season with salt, pepper, and garlic powder.  Stir.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the sauce.  Season the chicken with salt, pepper, garlic powder, and a little olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and sauce hot, atop the pasta.  I also served broccoli and beans (for recipes, see the search box on this blog).

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

PARMESAN & BREADCRUMB – ENCRUSTED SALMON WITH ROSEMARY – THYME – PARSLEY – GARLIC IN LEMON BUTTER SAUCE / GREEN PEAS WITH MUSHROOMS

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

–Parmesan cheese (shredded)

–breadcrumbs (plain, boxed)

–rosemary, thyme, parsley (fresh if possible)

–garlic powder

–lemon juice

–Promise margarine (heart-healthy)

–clam juice (bottled)

–green peas (frozen)

–mushrooms (4 or 5 baby bellas, fresh)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little clam juice.  Microwave 2 tablespoons of margarine in a covered, small baking dish.  Pour one-half of the melted margarine atop the salmon.  Drench the salmon in lemon juice.  Season with salt and pepper.  Add to the remaining one-half of the melted margarine, chopped thyme, rosemary, parsley, and garlic powder.  Sprinkle a little Parmesan on top.  Finally, sprinkle some breadcrumbs on top.  Stir well.  Spread the breadcrumb mixture on top of the salmon.  Season with a few drops of olive oil.  Set aside.

2 – Place half a large package of green peas in a covered baking dish, with a little water.  Cut 4 or 5 baby bella mushrooms into quarters, and place atop the peas.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with the green peas as a side.  I also served pasta and a salad (recipes, see the search box on this blog).

–salmon adapted from food.com web site; peas original.

A Simple Dinner:  CHICKEN WITH HONEY – TOASTED WALNUTS – DIJON – BROTH SAUCE / QUINOA IN BROTH

–4 chicken tenderloins or breast strips

–honey

–toasted walnuts (1 handful)

–Dijon mustard

–chicken broth (non-fat, low sodium)

–quinoa (boxed)

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 the chicken in a covered baking dish.  Season with salt and pepper.  Place 1 handful of toasted walnuts, 3 tablespoons of honey, 1 tablespoon of Dijon mustard, and one-half cup of chicken broth in a food processor.  Pulse until smooth.  Pour the sauce atop the chicken.  Add a drop or two of olive oil.  Microwave the chicken for 5 and one-half minutes on high.

3 – Serve the chicken with sauce atop the quinoa.  I also served a salad and barbecued beans (recipes, see the search box on this blog).

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

COD WITH LEMON & GREEN ONIONS IN BARBECUE SAUCE / BARBECUED BEANS

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

–lemon juice

–green onions (2 stalks, chopped)

–barbecue sauce (bottled; I used Bull’s Eye Original)

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

–chicken broth (non-fat, low sodium)

–onion (1, medium, chopped)

–olive oil

–brown sugar

–Bac’n pieces (soy bacon)

–black pepper

1 – Place the great Northern beans in a slow cooker.  Chop and add 1 medium onion.  Then add 2 tablespoons of brown sugar.  Season with pepper, olive oil, and Bac’n pieces.  Add chicken broth to the top of the beans and onion.  Cook on low for 5 hours; then add one-half cup of barbecue sauce, and cook on high for 45 minutes.  Keep on warm until time for dinner.  (Do not add barbecue sauce before the beans have finished cooking, or the beans will not tender because of the acidic sauce.)

2 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Add salt and pepper.  Add barbecue sauce to taste.  Chop 2 stalks of green onions, and sprinkle on top.  Season with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the beans as a side.  I also served squash casserole, broccoli, and a salad (recipes, see the search box on this blog).

–recipes original.

CHICKEN NATURALLY & CHILLED GREEN SAUCE WITH GREEN ONION – CELERY – ONION – PARSLEY – DIJON – GARLIC – BALSAMIC VINEGAR – RED WINE – EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (boxed, plain)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–celery (2 stalks, chopped)

–onion (one-half, sliced)

–parsley (fresh if possible)

–Dijon mustard

–garlic powder

–balsamic vinegar

–hot sauce (optional; like Tabasco)

–red wine

–extra virgin olive oil

1 – Chop 2 green onions, 2 stalks of celery, one-half onion, and parsley, and place in a food processor.  Add 1 tablespoon of Dijon mustard and 1 teaspoon of hot sauce (optional).  Season with garlic powder, salt, pepper, extra virgin olive oil, balsamic vinegar, and red wine.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Lightly sprinkle the chicken with plain breadcrumbs.  Microwave on high for 5 minutes.

3 – Serve the chicken hot, with the cold green sauce beside the chicken on the plate.  I also served corn, broccoli, and lima bean soup (recipes, see the search box on this blog).

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

SESAME SALMON WITH MUSHROOMS – PEPPER – GREEN ONION – HONEY – SRIRACHA – DIJON IN BALSAMIC – RED WINE – SOY SAUCE ATOP BROWN RICE

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

–green onion (1 stalk, finely chopped)

–honey

–Sriracha sauce (spicy chili)

–Dijon mustard

–balsamic vinegar

–red wine

–soy sauce

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

–red bell pepper (one-half, cut lengthwise)

–sesame seeds

–brown rice

–chicken broth (non-fat, low sodium)

1 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish.  Add one-half sliced red bell pepper.  Season with salt, pepper, and olive oil.  Add a little red wine, balsamic vinegar, and soy sauce to the dish.  Microwave on high for 3 minutes.  In a small bowl, stir together 1 teaspoon of Sriracha sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and a little red wine, balsamic vinegar, olive oil, and soy sauce.  Stir vigorously.  Place the salmon in the covered baking dish, amid the mushrooms and red bell pepper.  Pour the sauce over the salmon.  Finely chop a green onion, and place atop the salmon.  Sprinkle generously with sesame seeds.  Add a more olive oil, if desired.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth and a few drops of olive oil.  Stir.  Microwave the rice and broth for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the salmon and sauce for 5 minutes on high.

4 – Serve the salmon and sauce atop the brown rice.  I also served carrot chips with dill and a salad that included chick peas.

–salmon adapted from Country Living web site; rice original.

LEMON CHICKEN SALAD WITH CORIANDER – ONION – TOMATO & SEASONED WITH EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–lemon juice

–coriander (fresh if possible)

–onion (one-half, medium)

–Roma tomato (1, chopped)

–salt and pepper

–extra virgin olive oil

–olive oil (classic)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil (classic).  Microwave on high for 5 minutes.  Set aside to cool.

2 – Slice half an onion, and place in a mixing bowl.  Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl.  Squirt, to taste, lemon juice in the bowl.  Mince the chicken with a sharp knife, and add to the bowl.  Add extra virgin olive oil to taste.  Add more salt, pepper, and coriander if desired.  Stir, gently, but well.  Refrigerate until time for dinner.

3 – Serve the chicken salad cold, on an iceberg lettuce leaf.  I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).

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

ASIAN COD WITH SESAME – ONION – BROWN SUGAR – GINGER – GARLIC – LEMON PEPPER IN BALSAMIC – WHITE WINE – SOY SAUCE

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

–sesame seeds

–onion (one-half, medium, sliced)

–brown sugar

–ginger

–garlic powder

–lemon pepper (bottled)

–balsamic vinegar

–white wine

–soy sauce

1 – Slice a half, medium, onion and place in a covered baking dish with a little white wine and a little soy sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the onion.  Season with ginger, garlic powder, lemon pepper, balsamic vinegar, salt, pepper, and olive oil.  Place a few teaspoons of brown sugar on top of the cod.  Microwave on high for 6 and one-half minutes.

2 – Serve the cod hot.  I also served a salad, lentil bean soup, and zucchini topped with cornbread crumbs and Parmesan (recipes, see search box).

–cod adapted from food.com web site.