PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

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

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

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OPEN – FACED GARLIC & HERB CHICKEN SANDWICHES WITH BASIL – FETA – TOMATO – WHOLE WHEAT MUFFIN / BIBB LETTUCE SALAD WITH CHICKPEAS & TOMATO / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (dried; soak overnight)

–Bac’n pieces

–salt and pepper

–olive oil

–whole wheat muffins (one-half for each sandwich)

–2 chicken tenderloins or breast strips (for 2 sandwiches)

–garlic & herb breadcrumbs (boxed)

–basil (fresh if possible)

–feta cheese (half a small container)

–mayonnaise (optional)

–tomato (divided:  2 thick slices; 1 slice, chopped)

–bibb lettuce

–chickpeas (garbanzo beans, one-half can)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 2 and one-half cups of water.  Season with Bac’n pieces, olive oil, and one-half teaspoon of salt.  Cook in the slow cooker for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Break apart half a bunch of bibb lettuce into bite-sized pieces.  Place in a mixing bowl.  Chop 1 slice of tomato.  Add one-half can of chickpeas.  Pour, to taste, Caesar dressing in the bowl.  Stir well.

3 – Divide 1 muffin, and place in a covered baking dish.   Spread a little mayonnaise on each muffin (this is optional).  Place 1 thick slice of tomato on each muffin (be sure that tomato entirely covers the muffin, so that the muffin will not toughen as you cook).  Top the tomato with salt, pepper, basil, and olive oil.  Sprinkle with feta cheese (one-half container).  Place 2 pieces of chicken in a plastic bag.  Add olive oil, and cover the chicken well.  Season with salt and pepper.  Add garlic and herb breadcrumbs, generously, to the plastic bag.  Shake well.  Place the chicken atop the tomato muffin.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the chicken sandwiches hot, with the baby butter beans as a side.

–chicken caprese inspired by surfing the web; other recipes original.

CHICKEN TENDERS PIQUANT WITH RED WINE – TERIYAKI – GINGER – BROWN SUGAR / SQUASH CASSEROLE / BABY BUTTER BEANS WITH FAUX BACON

–4 chicken tenderloins or breast strips

–oregano

–garlic salt

–ginger

–red wine (cooking wine is fine)

–teriyaki sauce (bottled)

–Dejon mustard

–brown sugar

–olive oil

–summer squash (5, small)

–Vidalia onion (1, small)

–Bac’n pieces

–plain breadcrumbs (boxed)

–salt and pepper

–baby butter beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

 

1 – Place two-thirds cup of butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, olive oil, Promise Activ margarine, and Bac’n pieces.  Cook on low for 6 hours.  Then keep on “warm” setting until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with oregano, garlic salt, and ginger.  In a small bowl, mix one-half cup of red wine, 2 tablespoons of Dejon mustard, 2 tablespoons of brown sugar, 2 tablespoons of teriyaki sauce, and a few drops of olive oil.  Stir well, and then pour around the chicken.  If time permits, let marinate for an hour before cooking.  Set aside.

3 – Peel and slice the squash.  Peel and slice the onion.  Add half the squash to a covered baking dish.  Add half the onion also.  Then season with salt, pepper, olive oil, Bac’n pieces, and breadcrumbs (a small amount).  Add the remaining half of the squash and onion, and season as before.  Microwave for 5 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

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

–chicken adapted from Elegant but Easy Cookbook; other recipes original.

CURRIED WHOLE CATFISH WITH ONION & RED BELL PEPPER / WHITE RICE / BABY BUTTER BEANS WITH FAUX BACON

–catfish (bone-in, medium size, 1)

–green curry paste (bottled)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–white rice (instant)

–baby butter beans (dried; soak overnight)

–Bac-n pieces

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook in the slow cooker on low for 6 hours.  Put setting on warm until time for dinner.

2 – Place two-thirds cup of instant white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes.  Let sit at least 5 minutes.

3 – Slice onion and red bell pepper, and place in a covered baking dish (large enough to hold the catfish).  Add a little water, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the catfish on top of the onion and pepper.  Mix water and green curry paste to a thick liquid, and then pour over the catfish.  Microwave on high for 3 minutes; then turn the catfish over, and microwave for 3 minutes more.

4 – Serve the catfish, with sauce, on top of the white rice, with the baby butter beans as a side.

–recipes original.