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.