CHICKEN ROLLED IN BREADCRUMBS WITH ASPARAGUS – BAY LEAVES – GREEN ONIONS IN BRANDY SAUCE / ITALIAN MINESTRONE SOUP SEASONED WITH BASIL PESTO

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–asparagus (1 small handful, fresh)

–bay leaves (2, dried)

–green onions (3 stalks, sliced)

–brandy (purchase a small, inexpensive bottle)

–salt and pepper

–olive oil

–basil pesto (bottled, 2 heaping tablespoons)

–mixed vegetables (frozen package)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place a package of mixed vegetables in a slow cooker.  Add chicken broth to cover.  Then add one-half sliced onion and 2 heaping tablespoons of basil pesto.  Season with salt, pepper, and olive oil.  Place slow cooker on low, and cook for 5 and one-half hours.  When finished, place setting on warm until time for dinner.

2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces.  Place in a covered baking dish with a little brandy.  Add more water to dilute brandy.  Add 3 chopped stalks of green onions and 2 bay leaves.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add a small amount of plain breadcrumbs.  Shake well.

4 – Add the chicken to the asparagus and green onions.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.

5 – Serve the soup as a first course.  Then serve the chicken hot, with vegetables of your choice.

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

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BASIL COD & SHRIMP WITH RED BELL PEPPER – ONION – MINCED GARLIC – PARSLEY – PARMESAN IN WHITE WINE & CREAM SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shrimp (6 to 8, small)

–basil

–red bell pepper (1, medium, sliced)

–onion (one-half, medium)

–minced garlic (in a jar)

–parsley (chopped, 1 handful)

–Parmesan cheese (shredded)

–white wine

–soy creamer (or dairy cream)

–salt and pepper

–olive oil

–garlic – olive oil couscous (in a box)

1 – Place 1 and one-fourth cups of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes.  When finished, stir in the couscous.  Let stand, covered, for at least 5 minutes.

2 – Slice the red bell pepper and place in a covered baking dish with a little soy creamer (or dairy cream) and a little white wine.  Stir.  Add one-half medium sliced onion to the dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce with pepper and onion.  Spoon sauce on top of the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle Parmesan cheese and chopped parsley on top.  Microwave on high for 9 minutes.

4 – Place 6 to 8 small shrimp in a microwaveable cup.  Drain any water.  Season with salt, pepper, basil, and olive oil.  After the cod has cooked, microwave the shrimp, covered, for 1 and one-half minutes.  When finished, pour the shrimp atop the cod.

5 – Serve the cod, shrimp, vegetables, and sauce, hot, atop the couscous.

–cod inspired by “Little Broken” cooking blog, by Katya.

MAHI – MAHI WITH LEMON – GREEN ONIONS – MAYO – BREADCRUMBS

For 4:

–mahi – mahi (swordfish, size of 4 decks of cards, 1 pound)

–lemon juice

–green onions (3 stalks, chopped)

–mayonnaise

–breadcrumbs (plain, boxed)

–salt and pepper

1 – Place the mahi – mahi in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread the top of the fish with mayonnaise.  Sprinkle lightly with plain breadcrumbs.  Finely chop 3 stalks of green onions, and sprinkle on top. 

2 – Microwave on high for 8 minutes.

3 – Serve the mahi – mahi hot.  (The fish will still be firm.)

–mahi – mahi adapted from food.com web site.

PARSLEYED SALMON – SHRIMP – ASPARAGUS SEASONED WITH MINCED GARLIC & PAPRIKA IN FAUX BUTTER SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–shrimp (thawed from frozen, 8 to 10 small)

–asparagus (1 handful, fresh)

–minced garlic (1 teaspoon)

–paprika

–parsley (fresh)

–salt and pepper

–margarine (Promise, heart-healthy)

1 – Place the salmon in a covered baking dish with a little water.  Add asparagus on each side, not covering the salmon.  Season with 1 teaspoon of minced garlic, paprika, salt, pepper, chopped parsley and dots of Promise margarine.  Set aside.

2 – Place 8 to 10 small, thawed shrimp in a covered microwaveable bowl.  Season with minced garlic, paprika, salt, pepper, and a little Promise margarine.  Set aside.

3 – Microwave the salmon and asparagus for 7 and one-half minutes on high.  When finished, keep covered to preserve warmth.

4 – Microwave the shrimp for 2 minutes.  Then pour over the salmon and asparagus.

5 – Serve the salmon, shrimp, and asparagus hot.

–recipe adapted from Valentino’s Corner blog.

THYME CHICKEN WITH CELERY – ONION – CARROTS IN BROTH

Note:  These are the seasonings for Real Simple’s favorite roast turkey for Thanksgiving 2016.

For 4:

–6 chicken tenderloins or breast strips

–thyme

–celery (1 stalk, chopped)

–onion (one-half, sliced)

–carrots (shredded, 1 handful)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Chop 1 stalk of celery, and place in a covered baking dish with a little chicken broth.  Add one-half, sliced onion.  Then add 1 handful of shredded carrots.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 and one-half minutes.

3 – Serve the chicken hot, with the vegetables.

–chicken adapted from turkey recipe from Real Simple magazine.

ROSEMARY CHICKEN ROLLED IN BREADCRUMBS WITH BABY BELLA MUSHROOMS – ONION – PARMESAN – PINE NUTS – PARSLEY IN BROTH – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–breadcrumbs (plain, boxed)

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–Parmesan cheese

–pine nuts (one-half small package)

–parsley (fresh)

–chicken broth (non-fat, low sodium)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms and one-half onion, and place in a covered baking dish with a little chicken broth and a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag with a little olive oil, salt, pepper, and rosemary.  Add breadcrumbs, and shake well.  Then place the breaded chicken in the mushroom and onion sauce.

3 – Sprinkle Parmesan cheese, one-half package of pine nuts, and chopped parsley on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the chicken hot.

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

A Simple Dinner:  CHICKEN TENDERLOINS WITH LEMON SLICES & ZEST – GREEN ONIONS – PARSLEY IN BROTH

–6 chicken tenderloins or breast strips

–lemon (fresh)

–lemon zest (lemon peel; optional; use for sharper taste of lemon)

–green onions (2 stalks, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and lemon zest (optional).  Sprinkle sliced green onions (2) and 1 handful of chopped parsley on top.  With a very sharp knife, slice a lemon.  Place atop the chicken.  Microwave on high for 7 minutes.

2 – Serve the chicken hot.

–recipe original.

A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR & DIJON

Note:  This recipe ranked 5 out of 5 stars with 1500 ratings.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brown sugar (one-half cup)

–Dijon mustard

–olive oil

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Measure one-half cup of brown sugar in a measuring cup.  Add 3 teaspoons of Dijon mustard and a drop of olive oil.  Stir until smooth.  Pour the sauce atop the salmon.  Microwave the salmon for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking web site.

CATALINA COD WITH ONIONS – HORSERADISH SAUCE – PARSLEY ATOP JASMINE RICE

Note:  This recipe was originally intended for shrimp.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–onion (one-half, sliced)

–horseradish sauce (bottled)

–green onions (2 stalks, chopped)

–white wine

–parsley (fresh)

–Catalina salad dressing (1 cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Season with olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  (You can freeze any rice that is left over.)

2 – Slice one-half onion, and place in a covered baking dish.  In a mixing bowl, place 1 tablespoon of horseradish sauce.  Slowly add 1 cup of Catalina salad dressing, stirring constantly.  Place the sauce in the baking dish.  Add white wine to make sauce your desired consistency.  Stir well.  Place cod in the sauce.  Season with salt, pepper, parsley, 2 stalks of chopped green onions, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, atop the jasmine rice.

–cod inspired by To the Taste of a King (fifties cookbook from Louisiana).

MEDITERRANEAN CHICKEN WITH TOMATO – ONION – MARINATED ARTICHOKE HEARTS – MINCED GARLIC – LEMON ZEST ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–tomatoes (2, medium, chopped)

–onion (1, medium, sliced)

–marinated artichoke hearts (in a jar)

–minced garlic (in a jar)

–lemon zest (lemon peel)

–salt and pepper

–olive oil

–brown rice (boxed, quick-cooking)

1 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 5 minutes.

2 – Chop 2 medium tomatoes and place in a covered baking dish.  Add 1 sliced onion to the dish.  Place 5 or 6 artichoke hearts in the dish.  Add 1 tablespoon of minced garlic.  Sprinkle with lemon zest, salt, pepper, and olive oil.  Stir well.  Microwave on high for 10 minutes.

3 – Nestle the chicken amid the tomato and onion sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.

4 – Serve the chicken and sauce, hot, atop the brown rice.

–chicken adapted from Alicia’s cooking blog, The Irreverent Kitchen.