SALMON RISOTTO IN TOMATO SAUCE / PEAR – AVOCADO GREEN SALAD WITH GINGER – SESAME DRESSING / GREEN PEAS WITH RAW ONION

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

–rice (instant, boxed)

–sweet onion (divided, 1, fresh)

–white wine (cooking wine is fine)

–tomato sauce (one-half small can)

–lemon zest (lemon peel, bottled)

–paprika

–salt and pepper

–olive oil

–pear (1, fresh, chopped)

–avocado (1, fresh, chopped)

–butter lettuce (one-half package)

–ginger-sesame salad dressing (Paul Newman)

–green peas (steamable package)

 

1 – Wash and chop the pear and avocado.  Place one-half package of green salad in a mixing bowl.  Add the pear.  Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing.  Fold in the avocado. 

2 – Steam the green peas in the package for 5 and one-half minutes.  Let cool for a bit.  Set aside.

3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 2 minutes.

4 – Slice one-half onion.  Place in a covered baking dish with a little white wine and one-half can of tomato sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onion.  Season with lemon zest, paprika, salt, pepper, and olive.  Microwave on high for 5 minutes.  When finished, break apart the salmon (large chunks), discarding the skin.  Add the white rice to the salmon, stirring gently.  Set aside.

5 – Cut open the package of green peas, and place in a covered baking dish.  Add one-half chopped onion on top.  Season with salt, pepper, and olive oil.  Keep covered to preserve warmth.

6 – Microwave the salmon risotto for 1 minute.

7 – Serve the salad as a first course.  Then serve the salmon risotto hot, with the green peas and onion as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

CHICKEN WITH CARROTS AND ONION IN BROTH GRAVY / GREEN SALAD WITH AVOCADO – TOMATO – ZUCCHINI IN GINGER – SESAME DRESSING

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–shredded carrots (packaged, fresh)

–onion (one-half, fresh, medium)

–salt and pepper

–olive oil

–green salad (packaged)

–avocado (1, fresh, chopped)

–tomato (fresh, large, 2 slices, chopped)

–zucchini (1, fresh, sliced)

–ginger – sesame dressing (Paul Newman)

1 – Pour one-half cup of chicken broth in a microwaveable cup.  Microwave for 45 seconds.  Place 1 heaping teaspoon of flour in a second cup.  Slowly add the heated chicken broth to the flour, stirring vigorously.  Set aside. 

2 – Place 2 handfuls of shredded carrots in a covered baking dish.  Chop one-half onion and add to the baking dish.  Then pour the chicken broth/flour into the baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the carrots and onion.  Season the chicken with salt, pepper, and olive oil.  Set aside.

3 – Add one-half package of green salad to a mixing bowl.  Chop 2 slices of a large tomato; then season with salt and pepper, and add to the bowl.  Peel and slice the zucchini, and add to the bowl.  Add, to taste, the ginger – sesame salad dressing.  Stir to mix well.  Then fold in a chopped avocado.

4 – Microwave the chicken for 6 minutes on high.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; salad original.

CRUNCHY OVEN FRIED CHICKEN TENDERS WITH CRUSHED ITALIAN HERB PITA / SPICY BARBECUED NAVY BEANS / TOMATO – AVOCADO – MUSHROOM – GREEN ONION SALAD PLATE

–4 chicken tenderloins or breast strips

–Italian herb pita crackers (Town House, about a dozen crackers)

–salt and pepper

–olive oil

–navy beans (dried; soak overnight)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled, your favorite, one-third cup)

–onion (one-half, medium)

–Bac’n pieces

–cayenne pepper

–parsley (fresh if possible)

–tomato (1, fresh, large)

–avocado (1, medium)

–mushrooms (baby bellas, about six to eight)

–green onion (1 stalk)

–extra virgin olive oil

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of chicken broth.  Add one-third cup of barbecue sauce.  Slice one-half onion, and add to the cooker.  Season with Bac’n pieces, one-half teaspoon of salt, pepper to taste, parsley, and cayenne pepper).  Cook for 6 hours on low, and then cook until dinnertime on high (for more tender beans).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, crush a dozen pita crackers with the back of an ice cream spoon.  Pour in the bag with the chicken.  Shake well.  Place in a covered baking dish with a very small amount of water.  Set aside.

3 – Slice the tomato and place on a serving plate.  Slice the avocado, and also place on the plate.  Quarter the mushrooms, and place on the plate.  Slice the green onion into one-half inch pieces, and add to the plate.  Season with salt, pepper, herbs de provence, and extra virgin olive oil.  Refrigerate until dinner.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the beans and salad as sides.

–recipes original.

ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

–green olives (about a dozen, sliced in half)

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

GARLIC SALMON WITH VIDALIA ONION IN TOMATO – COCONUT SAUCE / CREAMY WHITE RICE / FRESH TOMATO – AVOCADO SALAD WITH CAPERS & FETA

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

–garlic salt

–Vidalia onion (1, small)

–tomato sauce

–coconut milk (lite, canned)

–white rice (instant, boxed)

–milk (dairy, almond, or soy)

–tomato (1, large)

–avocado (1, medium)

–capers (bottled)

–feta cheese (one-half small package)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Season with garlic salt, salt, and pepper.  Microwave on high for 3 minutes.  Then place salmon amid the sauce.  Season the salmon with salt, pepper, and garlic salt.  Set aside.

2 – Measure two-thirds cup of instant white rice into a covered baking dish.  Add two-thirds cup water.  Season with salt.  Microwave on high for 2 minutes.  Set sit for at least five minutes.

3 – Measure one-fourth cup of coconut milk and one-fourth cup of plain milk into a measuring cup.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

4 – Slice the tomato and avocado, and place on a serving plate.  Add about a dozen capers and one-half container of feta cheese.  Season with salt, pepper, and olive oil.

5 – Microwave the salmon for 5 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

6 – Stir the coconut milk/milk into the rice.

7 – Serve the salmon on top of the white rice, with the salad as a side.

–salmon and rice adapted from Pete Wells’s web site; salad original.

SPICY LEMON COD WITH GREEN ONIONS IN WHITE WINE SAUCE / GARLIC SPINACH – KALE / BALSAMIC TOMATO – AVOCADO SALAD WITH FETA  

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

–Cajun seasoning (or Creole, bottled)

–lemon pepper (bottled)

–lemon juice

–green onions (2 stalks)

–white wine (cooking wine is fine)

–spinach – kale (fresh, packaged)

–garlic salt

–salt and pepper

–olive oil

–tomatoes (2, fresh)

–avocado (1, medium, fresh)

–feta cheese

–balsamic vinegar

–extra virgin olive oil

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning.  Slice green onions into one-quarter inch pieces, and then scatter on top of the cod.  Pour a little white wine around the cod.  Add a little olive oil on top.  Set aside.

 2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 3 – Wash and slice the tomatoes, placing them on a plate.  Cut open the avocado, remove the pit, and slice; then add to the tomatoes.  Season with salt, pepper, balsamic vinegar, and extra virgin olive oil.  Sprinkle a generous amount of feta cheese on top.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with the spinach – kale hot and the salad cold.

 –cod inspired by allrecipes.com; other recipes original.

CAJUN SALMON / CILANTRO – AVOCADO SALSA WITH PINEAPPLE – TOMATO – ONION / SPINACH WITH GARLIC / SQUASH WITH ONION & FAUX BACON

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

–Cajun seasoning (I use New Orleans-based “Slap Ya Mama,” available on the web; or use Creole seasoning)

–avocado (1, ripe, chopped)

–pineapple (one-half small can of chunk)

–tomato (3 slices, chopped)

–onion (1, divided, chopped)

–cilantro (bottled)

–salt and pepper

–olive oil

–spinach (fresh, half a package)

–garlic salt

–squash (2 small, fresh)

–Bac’n pieces (soy bacon)

 

1 – Place the salmon in a covered baking dish, with a little water.  Season with salt, pepper, Cajun seasoning, and olive oil.  Set aside.

2 – Chop the avocado, pineapple, tomato, and one-half onion, and add to a mixing bowl.  Season with salt, pepper, cilantro, and olive oil.  Stir well.  Keep in the refrigerator to chill for dinner.

3 – Place the spinach in a covered baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Slice the squash and one-half onion, and place in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If done, return to the microwave for 1 minute more.

6 – Serve the salmon with the salsa, with the squash and spinach as sides.

–avocado salsa adapted from food.com; other recipes original.

ROSEMARY CHICKEN / SPINACH – CORN SALAD WITH AVOCADO AND PARMESAN

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

–corn (frozen, one-half cup)

–spinach (fresh, 2 handfuls)

–avocado (1, medium, fresh)

–Parmesan cheese (shredded)

–garlic powder

 

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary (minced), and olive oil.  Set aside.

2 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the corn for 2 minutes on high.

3 – Place the spinach in a mixing bowl.  Add the corn and Parmesan cheese (generous sprinkling).  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle with lemon juice.  Stir well to coat.  Cut open and slice the avocado in one-half inch pieces.  Fold gently into the salad.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the cold salad as a side.

–recipes adapted from Real Simple.

COD WITH AVOCADO & BLACK OLIVE RELISH / CARROT PUREE

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

–avocado (1, medium)

–black olives (sliced, 1 small can)

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–salt and pepper

–olive oil

1 – Open the avocado and remove the pit.  Slice into one-half inch pieces.  Place in a small bowl.  Empty a can of black olives into the bowl.  Season with lime juice, cilantro, and olive oil.  Fold over gently.  (This will be a cold relish.)

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, test the cod to be sure that it is done.  Cod is done when it breaks apart easily.

3 – Place the carrots in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes, until very, very tender.  Empty, with the liquid, into a food processor.  Pulse until smooth.  Then pour into serving bowl.

4 – Serve the cod with the avocado and black olives as a relish on top.  The carrots are a side.

–recipes adapted from Real Simple.

CHICKEN ROLLED IN CRUSHED CROUTONS WITH OREGANO IN LEMON – BROTH SAUCE / GREEK SALAD WITH TOMATO – FETA – BLACK OLIVES – PINE NUTS – AVOCADO

–4 chicken tenderloins or breast strips

–croutons (seasoned, packaged)

–oregano

–lemon pepper

–lemon juice

–chicken broth (non-fat, low sodium)

–salad greens

–tomatoes (1, medium)

–feta cheese (one-half package)

–black olives (1, small can)

–avocado (1, medium)

–mushrooms (6 to 8, sliced)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

 

1 – Place one-third cup of croutons in a plastic bag.  With the back of an ice cream scoop, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, oregano, lemon pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.  Add a small amount of lemon juice and a small amount of chicken broth.  Season with olive oil.  Set aside.

2 – Place one-third package of salad greens in a mixing bowl.  Chop the tomato and add to the bowl.  Cut open the avocado, and then dice, and then add to the bowl.  Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil.  Fold all together.  Transfer to serving bowl.

3 – Microwave the chicken on high for 5 minutes.

4 – Serve the chicken hot, with the cold salad as a side.

–recipes original.