MARINATED CILANTRO – LIME CHICKEN ATOP TURMERIC JASMINE RICE & WITH SALSA OF AVOCADO – PEACH – ONION – RED BELL PEPPER – FRESH PARSLEY – LIME JUICE

–4 chicken tenderloins or breast strips

–cilantro (fresh if possible)

–lime juice (bottled)

–turmeric (or saffron)

–jasmine rice (sticky white rice)

–avocado (one-half, chopped)

–peach (1, fresh, chopped)

–onion (one-fourth, chopped)

–red bell pepper (2 slices, chopped)

–parsley (1 handful, fresh, chopped)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with cilantro and lime juice.  Let marinate at least three hours (or overnight).

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with turmeric (generously) and olive oil.  Microwave on high for 5 minutes.  Then microwave for 10 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Peel and chop 1 fresh peach, scoop out pulp of one-half avocado, chop 2 slices of red bell pepper, and peel and chop one-fourth onion.  Add to a mixing bowl.  Season with lime juice.  Chop 1 handful of fresh parsley, and add to the bowl.  Stir well.  Refrigerate until time for dinner.  (Better if done ahead.)

4 – Pour the contents of the plastic bag with chicken into a covered baking dish.  Add a little more water.  Season chicken with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, atop the turmeric rice, with chilled salsa to the side of the chicken.

–chicken, rice, and salsa inspired by “my recipes” web site.

Advertisements

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

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

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.

CHUNKS OF TUNA STEAK ATOP ANGEL HAIR PASTA WITH LEMON – PARSLEY – ONION – ROSEMARY – CAPERS – GARLIC – CAYENNE IN CLAM JUICE

–tuna steak (1, medium)

–angel hair pasta

–lemon juice (bottled)

–parsley, rosemary (fresh if possible)

–onion (one-half, sliced)

–capers (about 12, bottled)

–garlic powder

–cayenne pepper

–clam juice (or fish broth)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, uncovered,  baking dish.  Season with salt and olive oil.  Add water to cover.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

2 – Slice one-half onion, and place in a covered baking dish with a little clam juice.  Cut apart the tuna steak into large chunks, and place over the onion.  Season with salt, pepper, lemon juice, parsley, rosemary, cayenne pepper, garlic powder, and olive oil.  Sprinkle about a dozen capers on top.  Microwave for 4 minutes (do not overcook the tuna).

3 – Serve the tuna hot, atop the pasta.

–tuna steaks adapted from Epicurious; pasta original.

BACON – FLAVORED COD WITH CHIVES – MUSHROOMS – ONION – GARLIC IN CLAM JUICE SAUCE / BAKED GREEN TOMATOES WITH TOPPING OF PARMESAN – HERB BREADCRUMBS – OLIVE OIL

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

–Bac’n pieces (soy bacon

–chives (bottled)

–mushrooms (baby bellas, 4 or 5)

–onion (Vidalia, one-half, medium)

–garlic powder (bottled)

–clam juice (or fish broth)

–green tomatoes (2, fresh, medium)

–Parmesan cheese (shredded)

–herb breadcrumbs (I use Pepperidge Farm cornbread crumbs)

1 – Wash and halve the green tomatoes.  In a small mixing bowl, stir together herb breadcrumbs, Parmesan cheese, and olive oil.  Then place this topping on the tomatoes.  Microwave for 10 minutes; uncover when finished, because otherwise tomatoes will be piping hot.

2 – Quarter 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Slice one-half, medium, Vidalia onion, and place in the dish.  Season with Bac’n pieces, garlic powder, salt, pepper, and olive oil.  Add a little clam juice to the dish.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms and onion.  Season with salt, pepper, Bac’n pieces, garlic powder, chives, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, with the tomatoes as a side.

–cod adapted from Real Simple magazine; green tomatoes original.

MINT CHICKEN & ROMAINE SALAD WITH FRESH PEACH & VIDALIA ONION IN LIME – BALSAMIC – OLIVE OIL SAUCE

–4 chicken tenderloins or breast strips

–mint (fresh if possible)

–romaine lettuce

–peach (fresh, 1, medium)

–Vidalia onion (one-half)

–lime juice (bottled)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-third cup of extra virgin olive oil in a small mixing bowl.  Add one-half sliced Vidalia onion.  Season the sauce with 2 tablespoons of lime juice and mint (to taste).  Add a few drops of balsamic vinegar.

2 – Place the chicken in a covered baking dish with a little water.  Pour one-half of the sauce on top of the chicken.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of romaine hearts.  Place in a large mixing bowl.  Peel and chop 1 fresh peach.  Add the remaining sauce, and stir well.  If necessary, add additional extra virgin olive oil and balsamic vinegar.

4 – Serve the chicken hot, with the salad as a side.  I also served lima beans and squash with onions and Bac’n pieces (recipes, see the search box).

–chicken and salad adapted from Real Simple magazine.

PARSLEYED SALMON WITH TOMATO – ONION – BLACK OLIVES – POTATOES IN DIJON – LEMON – CLAM – WHITE WINE SAUCE

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

–parsley (fresh if possible)

–tomato (fresh, 1, medium)

–onion (one-half)

–black olives (sliced, one-half small can, drained)

–potato (1, medium)

–lemon juice

–clam juice (or fish broth)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Scrub the potato, and cut into 1-inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for just 8 minutes.

2 – Wash and quarter the tomato; place in a large baking dish, in one place on the side of the dish.  Cut the onion into large pieces, and also place to the side the dish.  Drain the black olives, and place one-half small can in the baking dish, to the side.  Season with salt, pepper, and olive oil.  Set aside.

3 – Stir together 1 teaspoon of Dijon mustard, a little lemon juice, and a little clam juice.  Pour part of this sauce over the vegetables.

4 – Microwave the vegetables for 3 minutes on high.  Then nestle the salmon in the center of the baking dish.  Add the cooked potatoes to the side.  Finish pouring the sauce over all of the dish, including the salmon.  Sprinkle chopped parsley on the salmon.  Add a little more olive oil if desired.

5 – Microwave on high for 6 and one-half minutes.

6 – Serve the salmon hot, with the vegetables on the side.  I also served a traditional Caesar salad with romaine lettuce, Parmesan, and croutons, and lima beans seasoned with Bac’n pieces (slow cooker).  For other recipes, see the search box.

–salmon and vegetables inspired by Real Simple.

ENTRÉE SALAD WITH CHICKEN – PEACHES – ROMAINE – TOASTED WALNUTS IN HOMEMADE SESAME SEED DRESSING

–4 chicken tenderloins or breast strips

–peaches (2, fresh)

–heart romaine lettuce (6 leaves)

–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)

–salt and pepper

–olive oil

Sesame seed dressing:

–honey

–balsamic vinegar

–extra virgin olive oil (or sesame oil)

–garlic powder

–lemon juice

–sesame seeds (bottled)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the chicken on high for 5 minutes.  Then cut into bite-sized pieces.  Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce.  Add 2 handfuls of toasted walnuts.  Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl.  Set aside.

2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup.  Then add one-eighth cup of balsamic vinegar to the cup.  Add one-fourth cup of extra virgin olive oil to the cup.  Season with garlic powder and 1 tablespoon of lemon juice.  Add sesame seeds to taste.  Stir well.

3 – Pour the dressing over the salad and stir well.

4 – Serve the salad as an entrée.

–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.

COD NATURALLY & CHILLED SALSA WITH PEACH – TOMATO – ONION – BANANA PEPPERS – CILANTRO – GARLIC – CAYENNE – HONEY – LEMON

Note:  Microwave the salsa ahead of time, let cool, and then serve.

–cod (size of 3 decks of cards)

–breadcrumbs (plain, boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

–peaches (2, fresh, chopped)

–tomato (1, medium, copped)

–onion (one-half, chopped)

–banana peppers (pickled, from a jar, have a dozen rings)

–cilantro (fresh if possible)

–garlic powder (bottled)

–cayenne pepper

–honey

–lemon juice (bottled)

1 – Peel and chop the 2 peaches, chop the tomato, chop one-half onion, and mince the have dozen rings of banana peppers.  Place in a mixing bowl.  Season with cilantro, garlic powder, cayenne, lemon juice (2 squirts), honey (2 tablespoons), salt, and pepper.  Stir well.  Microwave in a covered baking dish for 5 minutes.  Then let cool.  Chill in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Sprinkle a few plain breadcrumbs on top.  Microwave for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the cold salsa beside it on the plate. 

–salsa adapted from food.com web site; cod original.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

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

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  PARSLEYED COD WITH PINE NUTS & LEMON SLICES IN LEMON BUTTER & CLAM JUICE SAUCE

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

–parsley (fresh if possible)

–pine nuts (one-half small package)

–lemon juice

–lemon (sliced, fresh)

–margarine (Promise, heart healthy)

–clam juice (or fish broth)

–salt and pepper

1 – Place cod in a covered baking dish with a little clam juice. Drench in lemon juice.  Season with salt and pepper.  Sprinkle pine nuts on top and in the clam juice.  Place 2 tablespoons of Promise margarine in a small, covered baking dish; microwave on high for 15 minutes; then stir.  Pour the margarine on top of the cod.  With a very sharp knife, slice a fresh lemon.  Then place the lemon slices on top of the cod.  Sprinkle parsley on top.  Microwave on high for 7 minutes.

2 – Serve the cod hot atop quinoa cooked with chicken broth (see search box for recipe).  I also served a salad that included chickpeas and broccoli florets; and squash casserole (see search box).

–cod adapted from food.com web site.