LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

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SOUTHWEST CHICKEN ALMANDINE WITH CORIANDER – CUMIN – CAYENNE IN CREAM SAUCE ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–sliced almonds (one-half small package)

–coriander, cumin, cayenne (bottled)

–almond creamer (or dairy or soy)

–salt and pepper

–olive oil

1 – Place a small amount of almond (or dairy or soy) creamer in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the chicken in the creamer.  Season with salt, pepper, coriander, cumin, cayenne, and olive oil.  Sprinkle one-half small package of sliced almonds on top of the chicken.

3 – Microwave on high for 5 minutes; then microwave for 5 minutes on 50 percent power (to prevent creamer from bubbling out of the dish).

4 – Serve the chicken and sauce hot, atop brown rice (place two-thirds cup of brown rice and two-thirds cup of water, with salt and olive oil, in a covered dish and microwave for 5 minutes)

–recipe original.

CHICKEN MOLE (CHOCOLATE!) WITH TOMATO – ALMONDS – SESAME – CINNAMON – CLOVES – PEPPERS – GARLIC – OREGANO AND ATOP FAJITA BREAD

Note:  This is an easy-to-cook version of an exotic dish, with my husband giving it 5 stars out of 5.  Mole sauce originated in Mexico and is part of traditional cuisine in Central America and the Caribbean.

–4 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–cinnamon

–ground cloves

–almonds (minced in a food processor, about 12)

–chicken broth (non-fat, low sodium)

–sesame seeds

–pickled banana peppers (in a jar)

–oregano

–garlic powder

–dark chocolate (1 2” by 2” square, broken apart)

–salt and pepper

–fajita bread (small size)

1 – Place the chicken in a slow cooker.  Chop 1 medium tomato, and place in the cooker.  Add 2 chopped tablespoons of pickled banana peppers.  Mince 12 almonds in a food processor, and add to the cooker.  Add one-fourth cup of chicken broth to the cooker.  Season with sesame seeds, oregano, garlic powder, salt, pepper, cinnamon, and ground cloves.  Stir well.  Cook on low for 5 hours.  After 5 hours, remove the chicken to a plate, and shred with 2 forks; then return to the cooker.  Break apart a 2” by 2” square of dark chocolate, and add to the cooker.  Stir all ingredients very well.  Continue cooking on low for 30 more minutes, making for 5 and one-half hours in all.  Place setting on “warm” until time for dinner.

2 – For 2 people, microwave 2 slices of fajita bread on high for 30 seconds.  Keep warm.

3 – Ask dinner guests to place the fajita bread on their plate, and top with the chicken mole, spreading the chicken mole across the bread.  Serve additional sesame seeds for a garnish.

–chicken mole adapted from Eating Well magazine (May/June 2016).

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

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

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

COD WRAPPED IN BREADCRUMBS WITH ALMONDS – LEMON – PARSLEY

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

–plain breadcrumbs (boxed)

–almonds (sliced, one-third small package)

–lemon juice

–parsley (fresh if possible)

1 – Place the cod in a plastic with a little lemon juice and olive oil.  Season with salt and pepper.  Pour one-third cup of plain breadcrumbs in the plastic bag.  Shake well.

2 – Place the cod in a covered baking dish with a little water.  Sprinkle sliced almonds and chopped parsley on top.  Season a little more with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot.  I also served squash with onions and Bac’n pieces, baby lima beans, and a salad (recipes, see the search box on this blog).

–adapted from To the Taste of a King (Colonial Dames of Louisiana).

CRUSHED ALMOND SALMON & BROCCOLI WITH GARLIC IN SOY SAUCE ATOP BROTH QUINOA / BACON – FLAVORED BARBECUED BEANS WITH ONION & WORCESTERSHIRE SAUCE

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

–crushed almonds (use a food processor)

–broccoli (half a head, fresh)

–garlic powder

–soy sauce

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–great Northern beans (dried; soak overnight)

–Bac’n pieces (soy bacon)

–barbecue sauce (bottled; I use original Bull’s Eye)

–onion (1, medium)

–Worcestershire sauce

 

1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker.  Add 1 chopped, medium onion.  Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce.  Add chicken broth just a little above the top of the food.  Cook on low for 6 hours.  Place the setting on “warm” until time for dinner.

2 – Place salmon in a large, covered baking dish with a little water.  Add broccoli florets around the salmon.  Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil.  Sprinkle crushed almonds atop the entire dish.  Add one-third cup of soy sauce.  Set aside.

3 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 6 minutes on high.

5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.

–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

PARMESAN – ALMOND FLOUNDER WITH MUSHROOMS & VIDALIA ONION IN WHITE WINE SAUCE / QUINOA WITH BROTH / TOMATO EGGPLANT DIP WITH ONION – PARSLEY – BANANA PEPPER

–flounder (2, medium, thawed from frozen)

–Parmesan cheese

–almonds (sliced, one-half package)

–mushrooms (baby bellas, 1 handful)

–Vidalia onions     (2, divided, small)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–garlic salt

–quinoa (traditional, boxed)

–chicken broth (non-fat, low sodium)

–tomato sauce (3 tablespoons)

–eggplant (large, 1, fresh)

–banana pepper (one-third, fresh, minced)

–pita chips

 

1 – Well before dinner, prepare the eggplant.  Wash and then pierce all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  When cool, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut two ways.  Then place in a mixing bowl.  Finely dice 1 small Vidalia onion and one-third banana pepper.  Place in the bowl.  Add 3 tablespoons of tomato sauce.  Season with salt, parsley, and olive oil.  Stir well.  Refrigerate until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice 1 small Vidalia onion and place in a covered baking dish.  Then wash and place 1 handful of sliced mushrooms in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Then nestle the flounder in the wine sauce.  Season the flounder with garlic salt, salt, and pepper.  Sprinkle sliced almonds and Parmesan cheese on top of the flouder.  Finish with parsley.  Microwave on high for 4 and one-half minutes.

4 – Serve the eggplant dip as an appetizer, with pita chips.  Then serve the flounder hot atop the quinoa.

–eggplant and flounder adapted from the food network web site; quinoa original.

CHICKEN WITH TOMATO – ROSEMARY – GARLIC – GREEN ONIONS IN WINE SAUCE / QUINOA IN BROTH / FRESH GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–tomato (1, medium)

–rosemary (fresh if possible)

–garlic salt

–green onions (5 stalks)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–green beans (fresh, 2 handfuls)

–almonds (sliced, one-half package)

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one-half teaspoon of salt and a little olive oil.  Then add one and one-third cups of chicken broth.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Add a little white wine.  Microwave on high for 3 minutes.  Chop the green onions I one-half inch pieces.  When the tomatoes have finished, place the green onions on top.  Then nestle the chicken among the vegetables.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

3 – Rinse the green beans and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of almonds on top.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken and vegetables on top of the quinoa, with the green beans as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

SEASONED CHICKEN WITH STRAWBERRY – PAPAYA – PINEAPPLE SALSA / BUTTERNUT SQUASH WITH ONION / GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–Mrs. Dash seasoning mix (original, bottled)

–strawberries (4 or 5, medium)

–tropical fruit (one-half can)

–onion (divided, 1, medium)

–mint (bottled)

–butternut squash (1 package)

–green beans (frozen, one-half package)

–almonds (sliced, one-half package)

1 – Slice the strawberries and add to mixing bowl.  Add one-half can of tropical fruit.  Dice one-half onion into small pieces, and add to the bowl.  Season with mint and a little sugar.  Stir well.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, Mrs. Dash seasoning mix, and olive oil.  Set aside.

3 – Place the butternut squash in a covered mixing bowl.  Slice one-half onion and place amid the squash.  Season with salt, pepper, and olive oil.  Microwave for 4 minutes on high.

4 – Place the green beans in a covered baking dish with a little water.  Sprinkle the almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the hot chicken with the cold salsa, and with the squash and green beans as sides.

–chicken adapted from a magazine given away at Walgreen’s; other recipes original.

THYME CHICKEN WITH MUSHROOMS & ONION / GREEN BEANS WITH ALMONDS / WHIPPED SWEET POTATOES

–4 chicken tenderloins or breast strips

–thyme

–mushrooms (sliced baby bellas, a handful)

–onion (one-half, medium)

–chicken broth (non-fat, low sodium)

–milk (preferably vanilla – flavored soy)

–green beans (frozen, 2 handfuls)

–almonds (sliced, half a package)

–sweet potatoes (2, medium)

–salt and pepper

–olive oil

1 – Scrub the skins of the sweet potatoes, and place on a dish for the microwave.  Microwave on high for 7 minutes.  Then turn over, and microwave for 7 minutes more.  Set aside to cool a few minutes before whipping.

2 – Slice the onion and place in a covered baking dish.  Add the sliced mushrooms with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the onion and mushrooms.  Season with salt, pepper, thyme, and olive oil.  Set aside.

3 – Place the green beans in a covered baking dish with a little water.  Sprinkle the almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Cut open the sweet potatoes.  Scoop out the flesh and place in a food processor.  Add a little milk.  Pulse to desired consistency, being careful to pulse long enough to break apart all of the sweet potato.  Pour into a microwaveable bowl.  Set aside.

5 – Microwave the chicken on high for 5 minutes.

6 – Microwave the whipped sweet potatoes for 1 minute.

7 – Serve the chicken hot, with the green beans and sweet potatoes as sides.

–recipes original.

SCALLOPS WITH MUSHROOMS IN WHITE WINE & BUTTER SAUCE / WHITE RICE / GREEN BEANS WITH ALMONDS

Note:  This is a variation of coquilles St. Jacques.

–4 scallops (fresh, large)

–white wine (cooking wine is fine)

–Promise Active margarine (heart-healthy)

–parsley

–breadcrumbs (plain, boxed)

–mushrooms (about 8 or 10, sliced, baby bellas)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–green beans (frozen, 2 handfuls)

–almonds (sliced, one-third small package)

 

1 – Place the mushrooms in a covered baking dish, just covered with white wine.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  Place the scallops on top of the mushrooms; spoon a little of the sauce over them.  In a measuring cup, place 2 tablespoons of margarine.  Microwave on high for 20 seconds.  Add a small amount of breadcrumbs to the margarine, and stir.  Place the crumb mixture on top of the scallops.  Slice the parsley and place over the scallops.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes.

3 – Place the green beans in a covered baking dish.  Add a little water.  Sprinkle the almonds on the top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the scallops for 6 minutes on high.

5 – Serve the dinner hot, the scallops on top of the rice, with the green beans as a side.

–scallops adapted from French Microwave Cookbook; other recipes original.

PAPRIKA COD / BROCCOLI PILAF WITH QUINOA – ALMONDS – ONION

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

–paprika

–salt and pepper

–olive oil

–broccoli (1 small stalk)

–chicken broth (non-fat, low sodium)

–quinoa

–almonds (sliced, one-half small package)

–onion (one-half, medium)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Set aside.

2 – Place one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Add 2 drops of olive oil.  Stir.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 7 minutes.

3 – Cut stalk from the broccoli, and then break up the broccoli into small pieces.  Chop in a food processor.  Then place in a covered baking dish.  Slice the onion, and place in the dish with the broccoli.  Add the almonds.  Stir.  Season with salt, pepper, and olive.  Add a little chicken broth.  Microwave for 4 minutes on high.  When finished, stir together the broccoli, onion, and almonds with the quinoa.  Keep covered to preserve warmth.

4 – Microwave the cod for 6 minutes.  Cod is finished when it begins to break apart.

5 – Serve the dinner hot.

–dinner cod adapted from Real Simple (web)

A Company Dinner:  CHICKEN BREASTS WITH THYME – ONION – MUSHROOMS IN CHICKEN BROTH / GREEN BEANS WITH ALMONDS / WHITE RICE / CROISSANTS

Note:  This is a dinner for 4 people, some of which is prepared ahead, so that time before dinner is 33 minutes.

–6 chicken breasts (deboned)

–thyme

–onion (1, medium)

–mushrooms (12, sliced, baby bellas)

–chicken broth (non-fat, low sodium)

–green beans (frozen)

–almonds (crushed in a food processor, 4 tablespoons)

–white rice (instant)

–salt and pepper

–olive oil

 

1 – Note:  Prepare the chicken ahead of time, and place in the refrigerator.  Crush almonds in a food processor.  (Or, alternately, use sliced almonds.)  Slice the onion.  Place the onion and the sliced mushrooms in the bottom of a very large, deep, covered baking dish.  Add chicken, one layer only.  Add chicken broth to half the level of the chicken, about 1 inch.  Season the chicken with salt, pepper, thyme, and olive oil.  Put in the refrigerator to cool together, for at least 2 hours.  When ready to cook, place, still covered, in the microwave, and microwave for 20 minutes (exactly).

2 – Place 2 cups of white rice in a covered baking dish.  Add 2 cups of water.  Season with 1 teaspoon of salt, and a few drops of olive oil.  Stir.  Microwave on high for 5 minutes.  Let sit at least 5 minutes.

3 – Place 4 handfuls of green beans in a covered baking dish.  Season with salt, pepper, olive oil, and almonds.  Microwave on high for 8 minutes.

4 – Microwave 6 croissants for 1 minute.

5 – Serve the dinner hot.

–recipes original.

ALMOND – & PARMESAN – ENCRUSTED COD WITH DILL / QUINOA WITH CHICKEN BROTH / SPINACH WITH LEMON PEPPER

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

–almonds (one-half small package, sliced)

–eggs (2)

–milk (dairy, soy, or almond)

–Parmesan cheese (shredded)

–dill

–salt and pepper

–olive oil

–quinoa (boxed, two-thirds cup)

–chicken broth (non-fat, low sodium)

–spinach (1 package, fresh)

–lemon pepper (bottled)

 

1 – Place two-thirds cup of quinoa in a large, wide-mouthed, covered baking dish.  Add 1 and one-third cup of chicken broth.  Season with 1 teaspoon of salt and 2 drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Break 2 eggs in a bowl, and add 1 teaspoon of milk.  Season with salt and pepper. Submerge the cod in the egg.  Place the almonds in a plastic bag, and pound until broken into small pieces.  Pour onto a large plate; spread out.  Sprinkle Parmesan cheese over the almonds.  Place the cod on top of the almonds and Parmesan, and press to adhere the cod.  Coat both sides.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

3 – Place the spinach in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave for 5 minutes on high.

4 – Microwave the cod for 6 minutes.  The cod is done when it starts breaking apart.

–cod adapted from “she knows” web site; other recipes original.

CHICKEN ENCRUSTED WITH PARMESAN – ALMONDS – PARSLEY

–4 chicken tenderloins or breast strips

–plain breadcrumbs (boxed)

–Parmesan cheese (shredded)

–almonds (one-half small package, sliced)

–parsley

–salt and pepper

–olive oil

1 – Place one-third cup of breadcrumbs on a large plate.  Add Parmesan cheese, almonds, parsley (cut in small pieces).  Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Then place the chicken on the plate of crumbs, turning with a fork to cover well.  Place in a covered baking dish.  Microwave for 5 minutes on high.

2 – Serve the chicken hot.  I also served oven fried okra and squash casserole, which can be found in this blog by using the search feature.

–chicken adapted from Microwave French Cookbook; okra and squash original.

A Simple Dinner:  TARRAGON CHICKEN WITH WHITE WINE & BROTH / GREEN BEANS WITH ALMONDS / DILLED CARROTS

Note:  I got this dinner on the table in 10 minutes, though I admit that I hurried.

–4 chicken tenderloins or breast strips

–tarragon

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–salt and pepper

–olive oil

–green beans (frozen)

–almonds (12)

–miniature carrots (packaged)

–dill

 

1 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle almonds on top.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 3 minutes.

2 – Place 12 miniature carrots in a covered baking dish.  Season with salt, pepper, dill, and olive oil.  Cook on high in the microwave for 3 minutes.

3 – Place the chicken in a plastic bag.  Add a small amount of olive oil.  Season with salt and pepper.  Add one-fourth cup of plain breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Add chicken broth and white wine just to cover.  Season with tarragon and a little more olive oil.  Cook on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; carrots adapted from a friend’s recipe, Shakopee, Minnesota; green beans original.

COD WITH RED BELL PEPPER, THYME, & PAPRIKA / GREEN BEANS WITH ALMONDS

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

–red bell pepper (2 slices cut from the pepper)

–thyme

–paprika

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–green beans (frozen)

–sliced almonds (one-third small package)

 

1 – Dice the red bell pepper.  Place in the bottom of a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Place the cod on top of the pepper.  Season with thyme, salt, pepper, paprika, and olive oil.  Sift a few breadcrumbs on top.  Set aside.

2 – Place 2 handfuls of green beans in a covered baking dish.  Add salt, pepper, olive oil, and almonds.  Cook on high in the microwave for 5 minutes.

3 – Cook the cod in the microwave on high for 6 minutes.  The cod is done when it begins to break apart.

4 – Serve the cod and green beans hot.  I also served tomato pie, which can be found on this blog by using the search box.

–cod adapted from “Prevention” web site; green beans original.

PARMESAN CHICKEN WITH CRUSHED ALMONDS / SPICY OVEN FRIED OKRA / TOMATO SALAD WITH AVOCADO, FETA, & CAPERS

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–almonds (sliced, one-third small package)

–parsley (fresh if at all possible)

–fine plain breadcrumbs

–eggs (2)

–milk (2 teaspoons, dairy, soy, or almond)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper

–cut okra (one-half package, frozen)

–cornbread stuffing (boxed, one-half cup)

–tomatoes (2 medium)

–avocado (one-half medium)

–feta cheese

–capers

–basil (fresh if possible)

 

1 – Break 2 eggs into bowl.  Add milk.  Season with salt, pepper, and a dollop of olive oil.  Place chicken in bowl and submerge.  Place breadcrumbs on a large plate.  Place the chicken, piece by piece, on the breadcrumbs and roll to cover.  Put the chicken in a covered baking dish.  Pour in a small amount of chicken broth.  Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter.  Pour on top of the chicken.  Season with salt, pepper, parsley, and a tad of olive oil.  Set aside.

2 – Place the okra in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Add 1 inch of water.  Cook on high in the microwave, covered, for 4 minutes.  Then cook for 10 minutes on 50 percent power.  Stir in breadcrumbs, and then cook for 1 minute more.

3 – Slice the tomato and the avocado.  Place on a serving plate.  Add feta cheese, capers, and basil.  Drizzle with olive oil.

4 – Cook the chicken on high for 5 minutes.  Then top with the Parmesan cheese.

5 – Serve the chicken and okra hot, and the tomato salad cold.

–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.

A Simple Dinner:  PARSLEYED TILAPIA WITH LEMON, WHITE WINE, GARLIC, & ONION / LENTILS WITH FAUX BACON / GREEN BEANS WITH ALMONDS

–2 medium tilapia

–lemon juice

–white wine (cooking wine is fine)

–garlic powder

–lemon pepper (bottled)

–parsley (fresh if possible)

–onion bits (bottled)

–lentils (dried)

–Bac’n pieces (soy bacon)

–olive oil

–salt and pepper

–green beans (frozen)

–almonds

 

1 – Place two-thirds cup of lentils in a slow cooker.  Add 3 cups of water, and season with onion bits, salt, pepper, Bac’n pieces, and olive oil.  Cook for 6 hours only on low in slow cooker (or 3 hours on fast).  When finished, turn dial to “warm” to preserve heat.

2 – Place tilapia in a deep, covered baking dish.  Drench with lemon juice.  Add one-third cup of white wine.  Season with garlic, onion bits, lemon pepper, salt, pepper, parsley, and olive oil.  Set aside.

3 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 2 handful of almonds.  Cook on high in the microwave for 5 minutes.

4 – Cook tilapia on high for 6 minutes.

5 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  SPICY CHICKEN CAESAR SALAD WITH AVOCADO & ALMONDS

–4 chicken tenderloins or breast strips

–Shake ‘n Bake hot and spicy seasoning mix

–olive oil

–salt and pepper

–salad greens

–avocado (1, whole)

–almonds (handful)

–cauliflower (one-third head)

–Caesar salad dressing

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake ‘n Bake seasoning mix in the plastic bag.  Shake well.  Place in a covered baking dish with a little water.  Set aside.

2 – Pour one-half package of salad greens in mixing bowl.  Chop 1 avocado and add to the greens.  Throw in a handful of almonds.  Chop one-third head of cauliflower and add to the greens.  Season with salt and pepper.  Add Caesar salad dressing to taste.

3 – Cook the chicken for 5 minutes in the microwave on high.

4 – Serve the chicken on top of the Caesar salad, the chicken warm, and the salad cold.

PARSLEYED CHICKEN / QUINOA WITH ALMONDS AND ONIONS

-–4 chicken tenderloins or breast strips

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium, cold)

–fine breadcrumbs (boxed)

–parsley (fresh if possible)

–garlic powder

–onion

–salt and pepper

–olive oil

–quinoa (boxed)

–almonds (sliced, one-half small package)

 

1 – Place two-thirds cup of quinoa in large, wide-mouthed, covered baking dish.  Stir in one and one-third cups of cold chicken broth.  Slice one-half onion.  Add onion and almonds, and stir.  Cook on high in microwave for 6 minutes; then on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

2 – Slice one-half onion and place in covered baking dish.  Add small amount of white wine and chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 2 minutes in microwave.

3 – Place chicken in plastic bag.  Season with salt, pepper, garlic, and olive oil.  Pour one-half cup of breadcrumbs in bag, and shake well.  Place in baking dish with the onion, wine, and broth.  Add tiny snips of parsley.  Drizzle a very small amount of olive oil on top.  Cook in microwave on high for 5 minutes.

4 – Serve hot, with the chicken nestled on top of the quinoa.  I served with Caesar salad, broccoli, and corn.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; quinoa adapted from Real Simple.

MOROCCAN CHICKEN / WHITE RICE

–4 chicken tenderloins or breast strips

–tomato soup (can)

–onion (medium)

–garlic powder

–cinnamon

–curry powder

–raisins (one-third cup)

–olive oil

–salt and pepper

–chickpeas (garbanzo beans, 1 can)

–almonds (one-third cup)

–white rice (instant)

–chicken broth (non-fat, low sodium)

 

1 – Chop one onion.  Place in covered baking dish, and season with onion oil.  Add a small amount of water.  Cook on high for 3 minutes.

2 – Lay the chicken on top of the onion in the covered baking dish, and season with salt and pepper, cinnamon, garlic powder, curry powder, and olive oil.  Set aside.

3 – Measure two-thirds cup of white rice.  Pour into wide-mouthed baking dish.  Measure two-thirds cup of chicken broth and add to the rice.  Cook for 3 minutes on high.  Let stand for at least 5 minutes.

4 – Drain the can of chickpeas in a colander.  Empty undiluted tomato soup in a large baking dish, adding the chickpeas to it.  Add one-third cup of almonds and one-third cup of raisins.  Season with cinnamon, garlic powder, curry powder, and olive oil.  Cook for 6 minutes in the microwave on high.

5 – Cook the chicken on high for 5 minutes.

6 – Serve with the chicken (with onion) and tomato sauce on top of the white rice.  Serve hot.

–adapted from a Campbell’s tomato soup advertisement.

COD / BROCCOLI – QUINOA PILAF

Note: This meal may take 40 minutes to prepare.  My husband Paul had seconds on the broccoli pilaf.

 

Cod (very fresh and the size of three decks of cards)

Paprika

Salt and pepper

Olive oil

Broccoli (one stalk, chopped)

Quinoa (two-thirds cup)

Raisins (one-third cup)

Roasted almonds (one-fourth cup, lightly salted)

Onion (one-half, chopped)

Chicken broth (low sodium, non-fat)

 

1 – Cook the quinoa first because of the long cooking time. Measure two-thirds cup of quinoa. Pour into large casserole dish (with lid). Add two-thirds cup of chicken broth TWICE to the quinoa. Add a drop of olive oil. Cook on high for 3 minutes in the microwave. Then cook for 10 minutes on 50 percent power. While quinoa is cooking, prepare the rest of the meal.

2 – Chop one-half onion and place in small microwaveable bowl with lid. Add water almost to cover. Set aside.

3 – Measure one-third cup of raisins. Set aside.

4 – Measure one-fourth cup of roasted almonds. Set aside.

5 – Chop the broccoli after cutting off and discarding the thick stalk. Place in medium-sized dish with lid. Add raisins to the broccoli. Salt and pepper lightly. Season with olive oil. When the quinoa has finished cooking, cook the broccoli on high for four minutes.

6 – Place the cod in a covered dish with lid. Sprinkle with salt, pepper, and paprika. Season with olive oil.

7 – Cook the onion for five minutes in the microwave.

8 – Cook the cod for five minutes.

9 – While the cod is cooking, mix the pilaf in the casserole dish with cover. Add broccoli, onion, raisins, almonds to the quinoa. Fold ingredients together.  Cover to allow brief seasoning and to heat the whole together.

10 – Serve meal when the cod is done.

 

adapted from Real Simple.