CHICKEN OREGANO TOPPED BY MARINATED ARTICHOKE HEARTS – SLICED BANANA PEPPERS – FRESH GRAPE TOMATOES IN BROTH

Oregano gives an extra boost to the veggies. . .

For 2:

–3 chicken tenderloins (organic)

–oregano (1 teaspoon, dried, bottled)

–marinated artichoke hearts (3 or 4, halved and then chopped; bottled; ready-prepared in marinade)

–sliced banana peppers (bottled, 3 tablespoons)

–fresh grape tomatoes (6 to 8, halved)

–chicken broth (non-fat, low sodium, packaged, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add chicken broth.  Season with salt, pepper, and extra virgin olive oil.

2 – Place chopped artichoke hearts, sliced banana peppers, and grape tomatoes on top.  Then sprinkle with oregano.  Finish with a few drops of olive oil.

3 – Microwave on high for 5 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe original.

SPICY MISSISSIPPI CATFISH FILLETS WITH HALVED GRAPE TOMATOES – MARINARA – SRIRACHA – MINCED GARLIC ATOP RED POTATOES AND IN WHITE WINE SAUCE

Marinara and sriracha sauces work well together. . .

For 2:

–2 catfish fillets

–marinara sauce (I used Bertoli with vegetables; 2 tablespoons)

–sriracha sauce (2 tablespoons)

–garlic (bottled, minced, 1 tablespoon)

–potatoes (2, medium, cut in bite-sized pieces, red)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Peel the potatoes, and then cut into bite-sized pieces.  Place in a large, covered baking dish.  Season with salt, pepper, garlic, and extra virgin olive oil.  Microwave on high for 6 minutes.

2 – Place the catfish fillets atop the potatoes.  Season with salt and pepper.  Spoon marinara sauce in the middle of each fillet.  Then squeeze ribbons of sriracha down the length of the fillet. 

3 – Slice 6 to 8 grape tomatoes in half.  Place atop the catfish.  Finish with a few drops of extra virgin olive oil.

4 – Serve the catfish, potatoes, and sauce hot.

–recipe original.

A Simple Dinner:  HERB COD WITH ROSEMARY – PARSLEY – BASIL – THYME – CHIVES – MINT IN LEMON – CLAM JUICE SAUCE

This entrée looks as though it were dropped on the floor and stomped.  But it is mighty good.  Substitutions are possible, but I can vouch for the herbs mentioned. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–rosemary, basil, thyme, chives, mint (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper (to taste)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Use a few drops of extra virgin olive oil.  Sprinkle with rosemary, basil, thyme, chives, mint, salt, pepper, and parsley, in that order.

2 – Microwave on high for 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

A Protein – Rich Entrée:  MEDITERRANEAN CHICKEN & TOFU BASIL OREGANO WITH DICED TOMATOES – MINCED GARLIC – ONION – BLACK OLIVES IN A RED WINE SAUCE

This recipe works equally well to leave off the chicken. . .

For 2:

–3 chicken tenderloins

–tofu (a rectangle of 3 inches by 2 inches, cut into squares, drained)

–basil and oregano (1 teaspoon each)

–tomatoes (diced, one-half can)

–minced garlic (bottled, 1 tablespoon)

–onion (one-quarter cup, chopped)

black olives (half a small can, drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the diced tofu and tomatoes in a large, covered baking dish.  Add red wine, black olives, and onion.  Season with salt, pepper, minced garlic, and a few drops of extra virgin olive oil.  Fold the ingredients over.  Microwave on high for 4 minutes.

2 – Add the chicken atop the sauce.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.

3 – Serve the chicken dish hot.

–recipe original.

GLAZED SWEET & SPICY SALMON WITH HONEY – SRIRACHA – SESAME SEEDS IN LEMON JUICE – CHICKEN BROTH

Vary the honey and Sriracha, depending on your taste for spicy. . .

For 2:

–salmon (room temperature, size of 2 decks of cards, one-half pound)

–honey (2 tablespoons, bottled)

–Sriracha sauce (1 tablespoon, in ribbons, bottled)

–sesame seeds (1 tablespoon)

–lemon juice (3 squirts, bottled)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–sesame oil (to taste)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour in the chicken broth.  Season with salt and pepper.  Pour on the honey, in ribbons, if possible.  Pour on the Sriracha sauce in ribbons.  Sprinkle with sesame oil.  Then sprinkle generously with sesame seeds.

2 – Microwave on high for 4 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon and sauce hot, atop rice, if desired.

–recipe inspired by Southern Living magazine.

A Simple Dinner:  CHILLED SEAFOOD SALAD WITH COD – TOMATOES – FETA CHEESE – MAYO SPRINKLED WITH PAPRIKA

I used chopped artificial crab legs, ready prepared, that are really cod. . .super easy recipe. . .

For 4:

–artificial crab legs (chopped, a whole package of 8 legs, actually cod)

–tomatoes (half a can of diced tomatoes, drained)

–feta cheese (one-third cup, broken feta)

–salt and pepper (to taste, and a generous amount of salt in needed)

–mayonnaise (1 – 2 level tablespoons, to taste)

–paprika (one-half teaspoon)

1 – Chop the artificial crab legs.  Place in a mixing bowl.  Add drained tomatoes and feta cheese.  Salt and pepper, turning the ingredients to ensure coverage.  Add mayonnaise and fold in.  Sprinkle with paprika.

2 – Serve the seafood salad cold, from the refrigerator.

–recipe original.

A Side Dish in the Slow Cooker:  BACON – FLAVORED PINTO BEANS WITH MUSHROOMS – CARROTS – GARLIC – ONION – ROSEMARY – BAY LEAVES – BONE BROTH – EXTRA VIRGIN OLIVE OIL

Flavorful, and variation on plain ole beans. . .

–pinto beans (1 and one-half cups before soaking, dried, soak overnight)

–Bac’n pieces (soy bacon, 2 tablespoons, bottled)

–mushrooms (one-quarter cup, canned, drain)

–carrots (shredded, 1 handful)

–garlic (minced, bottled, 1 tablespoon)

–onion (chopped, one-quarter cup, packaged)

–rosemary (2 tablespoons, dried, bottled)

–bay leaves (3, dried, bottled)

–bone broth (chicken bone broth, fill to top of beans in the slow cooker)

–salt and pepper (to taste)

–extra virgin olive oil (3 tablespoons, bottled)

1 – After soaking the beans overnight (they will double in size), place in a slow cooker.  Add all ingredients in the order given above, and then stir well.  Cook on low heat for 5 hours, more by 30 minutes if softer beans are desired.

2 – Serve the pinto beans hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED PARSLEYED SALMON WITH CORIANDER & CHOPPED ONION SPRINKLED WITH PEANUTS & BREADCRUMBS IN A LIME JUICE – WHITE WINE – SOY SAUCE

Don’t leave off the peanuts, which are a high point of this dish. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–coriander (dried, 1 teaspoon)

–chopped onion (one-quarter cup)

–peanuts (1 handful)

–breadcrumbs (3 tablespoons, boxed)

–lime juice (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

–extra virgin olive oil

–parsley (1 tablespoon, dried, bottled)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Add soy sauce and white wine.  Season with coriander, salt, and pepper.  Sprinkle with breadcrumbs, parsley, and extra virgin olive oil.  Drop a handful of peanuts on top.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

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

ONE – DISH PARSLEYED CHICKEN DINNER WITH JASMINE RICE – DICED TOMATOES – ENGLISH PEAS – CHOPPED ONION IN MARSALA SAUCE

Simply layer, microwave, and enjoy. . .

For 4 small appetites:

–3 chicken tenderloins

–rice (cooked, three-fourth’s cup)

–tomatoes (diced, 1 can, do not drain)

–English peas (one-half cup, frozen)

–chopped onion (one-quarter cup, chopped)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 teaspoon)

–marsala wine (or sherry; one-third cup)

1 – Place the rice, tomatoes, English peas, and chopped onion, in this order, in a large, covered baking dish.  Pour in the marsala wine.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.  (Note:  This dish takes a long time to cook.)

3 – Serve the chicken and vegetables hot.

–inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.