THYME – LEMON CHICKEN WITH PARSLEY & GREEN ONIONS IN RED WINE SAUCE

–4 chicken tenderloins or breast strips

–thyme

–lemon (sliced, fresh)

–parsley (fresh, chopped)

–green onions (4 stalks, chopped)

–red wine

–flour

–salt and pepper

–olive oil

1 – Place two-thirds cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Pour the wine gradually on top of the flour, stirring briskly.  Place the wine sauce in a covered baking dish.

2 – Place the chicken in the wine sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  With a very sharp knife, slice a lemon, and place the slices atop the chicken.

3 – Microwave for 6 minutes on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from The Microwave French Cookbook.

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ITALIAN PARSLEYED COD WITH CREAMY MINCED BABY BELLA MUSHROOM SAUCE

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

–parsley (Italian, fresh)

–baby bella mushrooms (6 to 8, minced)

–milk (dairy or almond; soy does not microwave well)

–flour

–salt and pepper

–olive oil

1 – Break 6 to 8 baby bella mushrooms into very fine pieces, and place in a covered baking dish.  Set aside.

2 – Place two-thirds cup of dairy or almond (not soy) milk in a microwaveable cup.  Microwave on high for 1 minute.  Meanwhile, place 1 tablespoon of flour in a separate cup.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then pour the milk-flour white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Stir well.

3 – Nestle the cod amid the mushrooms, spooning some sauce over the top.  Season with salt, pepper, and olive oil.  Sprinkle chopping parsley on top.

4 – Microwave the cod and sauce for 3 minutes on high; then microwave on 50 percent power for 6 minutes.

5 – Serve the cod with mushroom sauce hot.

–cod adapted from The Microwave French Cookbook.

A Celebratory Dinner for 2:  POULET VERONIQUE [TARRAGON CHICKEN WITH SEEDLESS PURPLE GRAPES IN WHITE SAUCE WITH WHITE WINE & BROTH]

–4 chicken tenderloins or breast strips

–1 cup of purple grapes, seedless (halve the grapes)

–tarragon (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, tarragon, and olive oil.  Mix well.  Set aside.

2 – Halve 1 cup of purple grapes.  Place in a covered baking dish.

3 – Place one-third cup of chicken broth in a Pyrex measuring cup.  Add one-third cup of white wine.  Microwave on high for 1 minute.  Place 1 generous tablespoon of flour in a second cup.  When broth-wine sauce has heated, slowly add to the flour, stirring briskly.  Pour atop the purple grapes.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Then stir well.

4 – Nestle the chicken amid the sauce with the grapes.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken and grapes hot, atop jasmine rice (recipe, see the search box on this blog)

–chicken adapted from The Microwave French Cookbook.

CREAMY TOMATO SALMON WITH BASIL – OREGANO – MINCED GARLIC – BLACK OLIVES ATOP GARLIC BOWTIE PASTA

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

–basil, oregano (bottled)

–minced garlic (in a jar)

–marinara sauce (I used Newman’s Own Cabernet Marinara)

–milk (dairy or almond; soy does not microwave well)

–black olives (sliced, small can, drained)

–bowtie pasta (1 cup, dry, packaged)

1 – Place 1 cup of bowtie pasta in an uncovered baking dish with water to cover.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth; do not drain yet.

2 – Place one-third jar of marinara sauce in a covered baking dish with one-third cup of dairy or almond milk.  Add 1 tablespoon of minced garlic.  Stir well.  Microwave for 3 minutes.  When finished, nestle the salmon in the marinara sauce.  Season the salmon with salt, pepper, basil, oregano, and olive oil.  Sprinkle 1 small, drained, can of sliced black olive on top of the salmon and in the marinara sauce.  Microwave on high for 7 minutes.

3 – Drain the pasta in a colander.  Then stir in 1 teaspoon of minced garlic.

4 – Serve the salmon and olives hot with sauce atop the pasta.

–recipe original.

MUSHROOM CHICKEN ROLLED IN BREADCRUMBS WITH THYME – MINCED GARLIC – BAY LEAVES IN RED WINE – BRANDY SAUCE

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 baby bellas, sliced)

–breadcrumbs (plain, boxed)

–thyme

–garlic (minced, in a jar)

–bay leaves (2)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish with a little red wine and a very little amount of brandy.  Season with thyme, 2 bay leaves, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and thyme.  Pour plain breadcrumbs in the bag.  Shake well.  Nestle the chicken amid the mushrooms in the red wine – brandy sauce.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and mushrooms hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

SPICY PAPRIKA CREAMED COD WITH WORCESTERSHIRE – CHOPPED ONION – LEMON ZEST

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

–hot sauce (like Tabasco)

–paprika

–creamer (dairy or soy)

–Worcestershire sauce

–onion (one-half, medium, sliced)

–lemon zest (lemon peel)

1 – Slice half a medium onion, and place a covered baking dish with a little dairy or soy creamer.  Add a few drops of hot sauce and a few drops of Worcestershire sauce.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, and spoon a little sauce on top.  Season the cod with salt, pepper, paprika, lemon jest, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the sauce and onions.

–cod adapted from The Elegant but Easy Cookbook.

A Simple Dinner:  TRIPLE – LEMON CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–lemon juice

–lemon (fresh)

–lemon zest (lemon peel)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, and olive oil.  Pour a small amount of herb – garlic breadcrumbs in the bag, and shake well.  Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

–recipe original.

ONE-DISH COMFORT CHICKEN – BROCCOLI – POTATOES WITH ONION – GARLIC – ROSEMARY – OREGANO IN WHITE WINE SAUCE & ACCOMPANIED BY MARINARA DIPPING SAUCE

–4 chicken tenderloins or breast strips

–broccoli (half a head, florets only)

–potatoes (baby Dutch, 8 to 10, halved)

–onion (one-half, sliced)

–garlic (minced, in a jar)

–rosemary, oregano (fresh if possible)

–white wine

–marinara sauce (I used Newman’s Own Marinara Cabernet)

1 – Place 8 to 10 baby Dutch potatoes, halved, in a small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place one-half sliced onion in the dish with the potatoes.  Add chicken in the middle.  Place broccoli florets around the side.  Move the potatoes to the side.  Add a small amount of white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken, broccoli, and potatoes with onion hot, with the cold marinara dipping sauce on the side.

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

SALMON & BROCCOLI WITH BASIL – PARSLEY – FETA – MINCED GARLIC IN CLAM JUICE ATOP GARLIC BOWTIE PASTA

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

–broccoli (1/2 head, broken apart, florets only)

–basil, parsley (fresh)

–feta cheese

–garlic (minced, in a jar)

–clam juice

–pasta (bowtie—farfalle, boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish, with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place salmon in a large, covered baking dish with a little clam juice.  Place broccoli florets all around.  Season with salt, pepper, basil, parsley, minced garlic, and olive oil.  Sprinkle with feta cheese.  Microwave on high for 7 minutes.

3 – Drain the pasta, and stir in 1 tablespoon of minced garlic.

4 – Serve the salmon and broccoli hot, atop the pasta.

–salmon and broccoli inspired by Top 50 Most Delicious Salmon Recipes.

CHICKEN SEASONED WITH LEMON ZEST – PARSLEY – CORIANDER – GINGER – GARLIC & ROLLED IN BREADCRUMBS / HOMEMADE PARSLEY PESTO SAUCE

–4 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–coriander

–garlic (minced, in a jar)

–ginger

–lemon zest (lemon peel, bottled)

–chicken broth (non-fat, low sodium)

–parsley (fresh, chopped)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, coriander, ginger, and olive oil.  Pour in a good amount of breadcrumbs.  Shake well.  Place in a covered baking dish with a little chicken broth.  Sprinkle chopped parsley and minced garlic on top.  Set aside.

2 – Chop 1 handful of parsley, and place in a food processor.  Add one-half small package of pine nuts and 1 tablespoon of minced garlic.  Season with salt, pepper, and 2 tablespoons of olive oil.  Pulse until smooth.

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

4 – Serve the chicken hot, with the parsley pesto on the side.

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

COD WITH GARLIC BLACK OLIVES & BROCCOLI IN CLAM JUICE

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

–minced garlic (in a jar)

–black olives (1 small can, sliced)

–broccoli (1 head)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil. 

2 – In a mixing bowl, place 1 small can of sliced black olives and 1 tablespoon of minced garlic.  Stir.  Set aside.

3 – Break apart the broccoli, and place around the cod.  Sprinkle the garlic black olives on top of the cod.  Season with a few drops of olive oil.

4 – Microwave the cod and broccoli for 8 minutes on high.

5 – Serve the cod and olives hot, with the broccoli beside the cod.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

SALMON WITH MUSHROOMS – ONION – CELERY IN CREAM & BROTH SAUCE

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

–mushrooms (5 or 6 baby bellas, sliced)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–creamer (dairy or soy)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, one-half onion, and 2 stalks of celery, and place in a covered baking dish with a little creamer and a little chicken broth (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the vegetables, spooning some sauce over top.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 5 minutes.

4 – Serve the salmon hot, atop jasmine rice (recipe, use the search box on this blog).

–adapted from Top 50 Most Delicious Salmon Recipes.