CHICKEN ROLLED IN CORN FLAKE CRUMBS & TOPPED IN LEMON SLICES WITH  ROSEMARY & PARSLEY IN GARLIC – LEMON SAUCE

–4 chicken tenderloins or breast strips

–corn flakes (or corn chex, crushed)

–lemon (fresh)

–rosemary and parsley (fresh)

–garlic (minced, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes in a plastic bag.  With the back of an ice cream spoon, crush the corn flakes against the kitchen counter.  In another plastic bag, place the chicken.  Season with salt, pepper, and olive oil.  Pour the crushed corn flakes into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.

2 – In a small mixing bowl, place a generous amount of lemon juice.  Add water and 1 tablespoon of minced garlic.  Stir well.  Pour over the chicken.

3 – Snip rosemary and parsley on top of the chicken. 

4 – With a very sharp knife, slice a lemon, and then place the slices atop the chicken.

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

6 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

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BASIL AND PARSLEYED CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS WITH VIDALIA ONION IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–basil & parsley (fresh)

–garlic – herb breadcrumbs (boxed)

–onion (Vidalia, one-half)

–white wine

–salt and pepper

–olive oil

1 – Peel and slice one-half onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a moderate amount of garlic – herb breadcrumbs into the bag, and shake well.  Then nestle the chicken amid the onion and in the white wine.  Season the chicken with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken inspired by Ed Giobbi’s Italian Family Cooking.

PENNE PASTA WITH BITE-SIZED CHICKEN & GREEN PEAS SEASONED BY BASIL – MINCED GARLIC – LEMON SLICES IN BROTH AND TOPPED WITH PARMESAN / CREAMY EGGPLANT DIP WITH MINCED GARLIC & BAKED ONION

–4 chicken tenderloins or breast strips

–penne pasta

–green peas

–basil (fresh if possible)

–minced garlic (bottled)

–lemon slices (fresh)

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–eggplant (large)

–onion (1, medium)

–yogurt (non-fat, plain)

–crackers (for dip)

1 – Wash and puncture the eggplant all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Cool in the refrigerator.  Peel and cut an onion into eight pieces.  Place in a covered baking dish with a very little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Let cool.

2 – When eggplant has cooled, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut the eggplant two ways.  Add to a mixing bowl.  Season with salt, pepper, minced garlic, and olive oil.  Add the baked onion to the mixing bowl.  Add 1 tablespoon of yogurt.  Stir very well.  Refrigerate until time for dinner.

3 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with olive oil.  Microwave on high for 6 minutes; then microwave for 5 minutes more on 50 percent power.  When finished, keep covered to preserve warmth.

4 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.With a very sharp knife, cut a fresh lemon into slices.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

5 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced garlic, and olive oil.  Microwave on high for 4 minutes.

6 – Drain the pasta and add to the green peas.  Cut the chicken into bite-sized pieces, and add to the green peas.  Stir gently.  Sprinkle the top with Parmesan cheese.

7 – Serve the eggplant dip with crackers as an appetizer.  Then serve the chicken pasta hot.

–eggplant dip adapted from Minimalist Baker blog; chicken pasta adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  BAKED COD WITH MUSHROOMS & MARINARA SAUCE

Note:  Sometimes we come in from a hard day, and just don’t feel like cooking.  My “simple dinner” (use search box) will help solve that problem.

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

–mushrooms (baby bellas, 4 or 5, sliced)

–marinara sauce (I used Paul Newman’s “Newman’s Own” marinara)

–salt and pepper

–olive oil

1 – Place one-half cup of marinara sauce in a covered baking dish.  Slice 4 or 5 baby bella mushrooms, and place in the sauce.  Add a few drops of olive oil.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the sauce, spooning some over the top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  SALMON WITH SIMPLE & HEALTHY BEURRE BLANC

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

–Promise margarine (heart-healthy)

–balsamic vinegar

–white wine

–milk (almond or dairy; soy doesn’t do well in the microwave)

–salt and pepper

–minced onion

1 – Place 2 tablespoons of Promise margarine in a covered measuring cup.  Microwave on high for 30 seconds.  Add one-fourth cup of white wine, one-fourth cup of almond or dairy milk, and several drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Season with salt, pepper, and minced onion.  Microwave on high for 5 and one-half minutes.

3 – Serve the salmon hot.

–beurre blanc adapted from Epicurious; salmon with beurre blanc inspired by the Monkey Bar, New York City restaurant.

A Simple Dinner:  PARSLEYED COD WITH SPICY TOMATO PESTO IN CLAM JUICE ATOP QUINOA WITH BROTH

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

–parsley (fresh)

–Sriracha sauce

–tomato pesto (in a jar)

–clam juice (bottled; or fish broth)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup quinoa in a covered baking dish.  Add 1 cup 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 cod in a covered baking dish with a little clam juice.  In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce.  Stir well.  Spread the pesto/sauce atop the cod.  Sprinkle the cod with parsley.  Microwave on high for 7 minutes.

3 – Serve the cod hot, atop the quinoa.

–recipe original.

CHICKEN TENDERS TOPPED WITH BUTTERED HERB CORNBREAD DRESSING – PARSLEY – FRESH LEMON SLICES & NESTLED IN LEMON BUTTER SAUCE

–4 chicken tenderloins or breast strips

–herb cornbread dressing (I used Pepperidge Farm herb stuffing)

–Promise margarine (heart-healthy)

–parsley (fresh, chopped)

–lemon (fresh, sliced)

–lemon juice

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper. 

2 – In a small, covered baking dish, microwave 2 tablespoons of Promise margarine on high for 30 seconds.  When finished, stir in 2 tablespoons of cornbread herb dressing and 1 small handful of chopped parsley.  Spoon the dressing on top of the chicken.

3 – With a very sharp knife, slice a lemon.  Place the lemon slices on top of the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.  I also served fresh green beans (microwave 2 handfuls on high for 6 minutes); crowder peas (1 can, rinsed; microwave for 4 minutes on high); and a salad with carrot chips, chickpeas, Caesar croutons, feta cheese, and creamy Caesar salad dressing.

–chicken original.

THYME CHICKEN WITH DIJON – MINCED GARLIC – BALSAMIC & NESTLED IN MUSHROOM BROTH

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–Dijon mustard

–minced garlic (bottled)

–balsamic vinegar (bottled

–mushrooms (baby bellas, 4 or 5, quartered)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Wash and quarter 4 or 5 baby bella mushrooms.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 2 minutes (do not overcook). 

2 – When finished, nestle the chicken in the mushrooms and broth.  Season with salt, pepper, thyme, and olive oil. 

3 – In a small mixing bowl, place 1 teaspoon of Dijon mustard, 1 teaspoon of minced garlic, and enough balsamic vinegar to form, when stirred, a paste.  Spread the Dijon, garlic, and balsamic on top of the chicken. 

4 – Finish with a few additional drops of olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, with the mushroom broth. 

–chicken adapted from food.com web site.  Received 5 out of 5 rating with 41 reviews.

CREAMY BASIL – PARSLEY COD WITH MATCHSTICK SQUASH – VIDALIA ONION – RED BELL PEPPER SLICES – MINCED GARLIC & TOPPED WITH PARMESAN CHEESE

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

–basil, parsley (fresh)

–summer squash (2, small)

–onion (Vidalia, one-half)

–red bell pepper (one-half, sliced)

–minced garlic (bottled)

–Parmesan cheese (shredded)

–milk (dairy or almond; soy doesn’t microwave well)

–flour (1 tablespoon)

1 – Peel and slice squash into matchstick pieces.  Place in a covered baking dish.  Peel and slice one-half Vidalia onion, and place in the dish.  Wash and slice one-half red bell pepper, adding to the dish.  Microwave 1 cup of milk (dairy or almond) for 1 minute on high.  When finished, add 1 tablespoon of flour, stirring briskly.  Pour over the vegetables in the baking dish.  Season with basil, parsley, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod in the sauce (do not place any vegetables on top of the cod).  Season the cod with salt, pepper, basil, parsley, and olive oil.  Sprinkle Parmesan cheese on top.

2 – Microwave for 7 minutes on high.  Test the center of the cod to be sure that it breaks apart easily.

3 – Serve the cod hot, with the vegetables.  I also served a green salad, black-eyed peas (slow cooker), and green beans (recipes, see the search box).

–cod adapted from the “Little Broken” blog site of Katla.

CORIANDER CHICKEN WITH VIDALIA ONION & TOPPED WITH FRESH ORANGE SLICES & TOASTED PINE NUTS

–4 chicken tenderloins or breast strips

–coriander (bottled)

–Vidalia onion (one-half)

–orange (fresh, sliced)

–toasted pine nuts (microwave one-half small package for 30 seconds; stir; then microwave for 30 more seconds)

–salt and pepper

–olive oil

1 – Slice one-half Vidalia onion, and place in a covered baking dish with a little water.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Season with salt, pepper, coriander, and olive oil.  Sprinkle one-half package of toasted pine nut on top.  With a very sharp knife, cut orange slices (rounds) and place over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot. 

–chicken adapted from Real Simple magazine.

CHUNKS OF PARSLEYED TUNA STEAK & ANGEL HAIR PASTA WITH PARMESAN – LEMON SLICES – BANANA PEPPER RINGS – MINCED GARLIC IN WHITE WINE – LEMON BUTTER SAUCE

–tuna steak (1, medium)

–parsley (fresh)

–angel hair pasta (one-fourth package)

–Parmesan cheese (shredded)

–lemon (1, fresh)

–lemon juice

–banana pepper rings (bottled, pickled)

–minced garlic (bottled)

–white wine

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

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

2 – Break tuna steak into large chunks.  Place in the center of a covered baking dish with a little white wine.  Drench in lemon juice.  Season with minced garlic, salt, pepper, Promise margarine (1 spoonful in the center), 1 handful of chopped parsley, and olive oil.  With a sharp knife, slice 1 fresh lemon, and place the slices on top of the chunks of tuna steak.  Microwave on high for 4 minutes (do not overcook).

3 – When the tuna has cooked, add drained pasta to the dish.  Stir gently.

4 – Serve the tuna and pasta hot.  I also served broccoli and black-eyed peas (the latter from a slow cooker; recipes, see the search box).

–recipe adapted from food.com web site (Joan Campbell, Australian chef)