1 – Place chicken in a plastic bag. Season with salt, pepper, bay leaves, garlic powder, and olive oil. Add minced peanuts atop the chicken, plus soy sauce, red wine, and lime juice. Marinate all day or overnight. When ready to prepare dinner, place the chicken, with sauce, in a covered baking dish. Add a little extra soy sauce, red wine, and lime juice. Microwave on high for 5 and one-half minutes.
2 – Serve the chicken atop quinoa cooked with broth (see search box). I also served field peas with snaps and broccoli with a bottled tomato pesto sauce (recipes, see search box).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.
1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner. Place the marinated chicken with marinade in a covered baking dish. Season with pepper and ginger. Sprinkle breadcrumbs very sparingly on top. Pour 1 slender thread of honey on top of each piece of chicken. Sprinkle sesame seeds generously on chicken. Dice the green onions into one-fourth inch pieces, and place on top of the chicken. Season with olive oil. Pour additional soy sauce around the chicken. Set aside.
2 – Place 2 handfuls of rice sticks in water to cover. Microwave on high for 10 minutes.
3 – Place one-half package of spring mix salad greens in a mixing bowl. Add chopped red bell pepper, walnuts, red onion. Season with salt and pepper. Add Caesar salad dressing (to taste) and stir well. Fold in a diced avocado.
4 – Microwave the chicken for 5 minutes.
5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.
–chicken adapted from allrecipes.com; other recipes original.