HOT OPEN – FACED CHICKEN SANDWICHES WITH BABY BELLA MUSHROOMS – PARMESAN – FAUX BACON – PAPRIKA IN MILK WHITE SAUCE ATOP BUTTERED & SPLIT WHOLE WHEAT ENGLISH MUFFINS

For 4:

–6 chicken tenderloins or breast strips

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

–Parmesan cheese (shredded)

–Bac’n pieces (soy bacon)

–paprika

–milk (half cup, dairy or almond, not soy)

–flour (1 heaping tablespoon)

–whole wheat English muffins (6)

–olive oil

–salt and pepper

–margarine (Promise margarine is heart-healthy)

1 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 heaping tablespoon of flour.  When the milk has heated, slowly add it to the flour, stirred very briskly.  Season with salt and pepper.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add the white sauce.  Slice 6 to 8 baby bella mushrooms, and add on top of the chicken.  Sprinkle with Parmesan cheese.  Microwave on high for 8 minutes.  When finished, sprinkle Bac’n pieces on top (the Bac’n pieces will be crispy if not cooked).

3 – Split 6 whole wheat English muffins, and spread with Promise margarine.  Microwave on high for 2 minutes.

4 – Serve the chicken and sauce atop the English muffins.

–chicken sandwiches adapted from To the Taste of a King.

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BACON – FLAVORED COD WITH CHIVES – MUSHROOMS – ONION – GARLIC IN CLAM JUICE SAUCE / BAKED GREEN TOMATOES WITH TOPPING OF PARMESAN – HERB BREADCRUMBS – OLIVE OIL

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

–Bac’n pieces (soy bacon

–chives (bottled)

–mushrooms (baby bellas, 4 or 5)

–onion (Vidalia, one-half, medium)

–garlic powder (bottled)

–clam juice (or fish broth)

–green tomatoes (2, fresh, medium)

–Parmesan cheese (shredded)

–herb breadcrumbs (I use Pepperidge Farm cornbread crumbs)

1 – Wash and halve the green tomatoes.  In a small mixing bowl, stir together herb breadcrumbs, Parmesan cheese, and olive oil.  Then place this topping on the tomatoes.  Microwave for 10 minutes; uncover when finished, because otherwise tomatoes will be piping hot.

2 – Quarter 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Slice one-half, medium, Vidalia onion, and place in the dish.  Season with Bac’n pieces, garlic powder, salt, pepper, and olive oil.  Add a little clam juice to the dish.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms and onion.  Season with salt, pepper, Bac’n pieces, garlic powder, chives, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, with the tomatoes as a side.

–cod adapted from Real Simple magazine; green tomatoes original.

LEMONY SHRIMP SALAD WITH DIJON – HORSERADISH – MAYONNAISE / BACON-FLAVORED AVOCADO DIP WITH PAPRIKA & LEMON / OVEN FRIED GARLIC – HERB EGGPLANT

–shrimp (half a package, thawed from frozen)

–lemon juice

–Dijon mustard

–horseradish sauce (bottled)

–mayonnaise

–avocado (1, medium)

–Bac’n pieces (soy bacon)

–paprika

–garlic – herb breadcrumbs

–olive oil

–salt and pepper

–eggplant (one-half, large, no peel)

1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water.  Microwave for 3 minutes on high.  When finished, drain the shrimp in a colander.  Place the shrimp in a small mixing bowl.  Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise.  Season with salt.  Stir well.  Keep in the refrigerator until time for dinner.

2 – Cut open an avocado and remove the pit.  Cut the avocado while still in the shell, and then turn out on a cutting board.  Mash the avocado with a fork.  Place in a small mixing bowl.  Season with Bac’n pieces, paprika, and lemon juice.  Stir well.  Keep in the refrigerator until time for dinner.

3 – Cut 3 large slices of eggplant, and the cut around the peel.  Discard the peel.  Slice the eggplant in pie-shaped pieces.  Place in a plastic bag with a very tiny amount of water and some olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Place the eggplant in a covered baking dish with a little water.  Add more olive oil if desired.  Microwave on high for 4 minutes.

4 – Serve the avocado dip as an appetizer.  Then serve the shrimp salad cold, with the eggplant as a side.

–avocado dip and shrimp salad from To the Taste of a King; eggplant original.

CHICKEN WITH LEMON SLICES – ONION RINGS – PARSLEY / QUINOA WITH BROTH / SALAD WITH SUMMER SQUASH – ONION – FAUX BACON IN ITALIAN DRESSING

–4 chicken tenderloins or breast strips

–lemon (fresh, medium, 1)

–onion (medium)

–parsley (fresh if possible)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–crisp salad greens (one-half package)

–summer squash (1, medium, chopped)

–onion (one-fourth, medium)

–Bac’n pieces (soy bacon)

–Italian salad dressing

–salt and pepper

–olive oil

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

2 – Place salad greens in a mixing bowl.  Peel and chop squash, and add to the bowl.  Slice one-fourth onion, and add to the bowl.  Sprinkle Bac’n pieces on top.  Season with salt and pepper.  Set aside until just before dinner.  Then add Italian salad dressing to taste.  Stir well.

3 – Wash a lemon.  With a sharp knife, slice the lemon horizontally.  Place in a covered baking dish.  Peel and slice an onion horizontally, and add to the baking dish.  Squirt lemon juice in the dish.  Add a little water.  Season with olive oil, salt, and pepper.  Microwave on high for 5 minutes.  Then nestle chicken amid the lemon and onion.  Season with salt, pepper, and parsley.  Microwave for 5 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the chicken hot, atop the quinoa.

–chicken adapted from the recipe of a friend in Minnesota; other recipes original.

CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS  WITH PEACH SAUCE / BARBECUED BEANS / BROCCOLI SLAW

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–peach preserves

–salt and pepper

–olive oil

–great Northern beans (dried; soak overnight)

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

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–broccoli (half a head)

–cold slaw dressing

1 – Soak two-thirds cup of great Northern beans overnight.  Then place in a slow cooker.  Add chicken broth to cover.  Season with pepper, Bac’n pieces, and olive oil.  Cook on low for 5 hours.  Then add one-third cup of barbecue sauce.  Stir.  Continue cooking for another hour, for 6 hours total.  Keep setting on warm until time for dinner.  (Barbecue sauce will keep the beans from tendering if it is added at the beginning.)

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of garlic – herb breadcrumbs in the bag.  Shake well.  Then place the chicken in a covered baking dish with a very little water.  Spoon peach preserves, moderate amount, over the top of the chicken.  Set aside.

3 – Wash and cut apart one-half head of broccoli.  Cut further to allow shredding in a food processor.  Shred, and then place in a mixing bowl.  Season with salt.  Just before serving, season with cole slaw dressing.  Stir well.  Keep refrigerated until time for dinner.

4 – Microwave the chicken on high for 5 minutes.

5 – Serve the chicken hot, with the broccoli and barbecued beans as sides.  I also served squash casserole (recipe, see the search box on this blog).

–chicken and broccoli recipes adapted from the recipes of a friend in Minnesota; other recipes original.

HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.

PEPPER PARMESAN CHICKEN WRAPPED WITH GARLIC – HERB BREADCRUMBS IN SWEET TOMATO – PARSLEY SAUCE / BRUSSELS SPROUTS WITH OREGANO & ONION TOPPED WITH CRISPY FAUX BACON

–4 chicken tenderloins or breast strips

–red bell pepper (one-half, fresh)

–Parmesan cheese (shredded

–garlic – herb breadcrumbs

–tomatoes (2, fresh, medium)

–sugar (1 teaspoon)

–parsley

–Brussels sprouts (one-half package, fresh)

–oregano (fresh if possible)

–onion (one-half)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Chop the 2 tomatoes and one-half red bell pepper, and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, drain the tomatoes/pepper in a colander, and then return to the baking dish.  Sprinkle with a teaspoon on sugar and parsley.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add garlic-herb breadcrumbs, and shake well.  Nestle the chicken amid the tomatoes/pepper.  Sprinkle generously with Parmesan cheese.  Set aside.

3 – Cut each Brussel sprout into 2 pieces.  Place in a covered baking dish.  Chop the one-half onion, and place in the dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  Just before serving, sprinkle the top with Bac’n pieces.

4 – Microwave the chicken for 8 minutes.

5 – Serve the chicken and sauce hot, with the Brussel sprouts as a side.

–recipes original.

CAJUN SALMON WITH GREEN ONIONS & PARSLEY / BACON – FLAVORED LENTILS WITH CHOPPED TURKEY – ONION – PARSLEY IN BROTH

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

–Cajun or Creole seasoning (I use New Orleans – based “Slap Ya Mama”)

–green onions (fresh, chopped fine, 2 stalks)

–parsley (fresh if possible)

–lentils (dried; no need to soak overnight)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–turkey slices (2, chopped)

–onion (one-half)

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker.  Slice one-half onion and add to the cooker.  Mince 1 small handful of parsley, and add to the cooker.  Chop 2 turkey slices and add to the cooker.  Season with salt, pepper, and olive oil.  Add chicken broth above the lentils and vegetables by 2 inches.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season generously with Cajun or Creole seasoning.  Finely chop 2 stalks of green onions, and place atop the salmon.  Then finish with chopped parsley.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the lentils as a side.  I also served spinach with lemon zest and oven fried okra (for recipes, use the search box on this blog).

–recipes original.

BACON – FLAVORED CHICKEN TOPPED BY GREEN ONIONS AND WITH MUSHROOMS – TARRAGON – GARLIC IN WHITE WINE – BRANDY SAUCE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE SALAD WITH CARROTS – TOMATO – YELLOW SQUASH IN SESAME – GINGER DRESSING

–4 chicken tenderloins or breast strips

–Bac’n pieces

–green onions (2 stalks)

–mushrooms (baby bellas, 6 to 8)

–tarragon (fresh if possible)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–garlic powder

–asparagus (fresh, 10 stalks)

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–miniature carrots (about a dozen)

–tomato (1, medium, fresh)

–yellow squash (2, small)

–sesame – ginger dressing (I used Paul Newman’s)

1 – Wash and quarter the mushrooms.  Place in a covered baking dish with a little white wine and a little brandy.  Season with salt, pepper, tarragon, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the mushrooms.  Season with salt, pepper, Bac’n pieces, tarragon, garlic powder, and olive oil.  Cut the green onion stalks into one-half inch pieces.  Sprinkle atop the chicken and mushrooms.  Set aside.

2 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice the miniature carrots into one-fourth inch pieces.  Chop the tomato, and then season with salt and pepper.  Peel and slice the squash into small pieces.  Place all vegetables in bowl with the lettuce.  Season with salt and pepper.  Add sesame – ginger dressing to taste.  Stir well.

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

5 – Serve the salad as a first course.  Then serve the chicken hot, with the asparagus as a side.

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

PARSLEYED COD FISH STEW WITH TOMATO – VIDALIA ONION – RED BELL PEPPER IN WHITE WINE ATOP ENGLIGH MUFFIN / BACON – FLAVORED TURNIP GREENS / BACON – FLAVORED BLACK – EYED PEAS

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

–parsley (fresh if possible)

–tomato (1, medium, fresh)

–Vidalia onion (one-half)

–red bell pepper (one-half)

–white wine (cooking wine is fine)

–whole wheat English muffin (1)

–Bac’n pieces (soy bacon)

–turnip greens (fresh, packaged)

–black-eyed peas (fresh)

1 – Place two-thirds cup of black-eyed peas in a slow cooker.  Add 2 cups of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; place setting on warm until time for dinner.

2 – Chop tomato, onion, and red bell pepper.  Place in a covered baking dish with a little wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle cod in sauce.  Season cod with salt, pepper, parsley, and olive oil. Set aside.

3 – Place 2 handful of turnip greens in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 7 minutes.  Cod is done when it begins to break apart.

5 – Microwave the muffin for 30 seconds.

6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.

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

BAKED FLOUNDER WITH LEMON PEEL & GARLIC / OKRA & TOMATO STEW WITH GARLIC / BACON – FLAVORED BUTTERY LETTUCE SALAD WITH CAESAR DRESSING

–2 flounder fillets (thawed from frozen)

–lemon peel (bottled; found in spice section of supermarket)

–garlic salt

–okra (3 handfuls, fresh)

–tomato (1, fresh, medium)

–buttery lettuce (one-half package)

–Bac’n pieces

–salt and pepper

–olive oil

–Caesar salad dressing

1 – Wash okra; slice off ends, and then slice okra in one-half inch pieces.  Chop the tomato, and season with salt, pepper, and garlic salt.  Place the okra and tomato in a covered baking dish with 1 inch of water.  Season more with salt, pepper, garlic salt, and olive oil.  Microwave on high for 10 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place flounder fillets in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, garlic salt, and olive oil.  Set aside.

3 – Place buttery lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add Caesar dressing to taste.

4 – Microwave the flounder for 4 minutes on high.

5 – Serve the lettuce as a first course.  Then serve the flounder hot with the okra and tomato as a side dish.

–flounder adapted from “my recipes” web site; other recipes 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.

BACON – FLAVORED CHICKEN WITH APPLE SLICES IN BRANDY SAUCE / SPINACH WITH LEMON PEPPER / SCALLOP SQUASH CASSEROLE

–4 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon)

–apple (1, fresh)

–brandy (buy a small, inexpensive bottle)

–spinach (package)

–lemon pepper (bottled)

–scallop squash (4, medium)

–Vidalia onion (1, medium)

–salt and pepper

–olive oil

1 – Peel and slice 1 apple.  Place in a covered baking dish with a little brandy.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken in the midst of the apples. Season the chicken with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

2 – 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 on high for 5 minutes.

3 – Peel and slice the scallop squash.  Peel and slice the Vidalia onion.  Place the squash and onion in a covered baking dish.  Stir.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes.

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

–chicken adapted from The Best of French Cooking; other recipes original.

CREAMED & HERBED SALMON WITH ONION & CARROTS IN WHITE WINE – BRANDY SAUCE / OVEN FRIED OKRA / BACON – FLAVORED BLACK – EYED PEAS WITH ONION / GREEN SALAD WITH SQUASH – TOMATO – FETA – GREEN ONIONS – WALNUTS

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

–mayonnaise

–yogurt (plain, non-fat)

–herbes de provence (basil, oregano, thyme, rosemary, savory, lavender)

–Vidalia onion (one-half, small)

–miniature carrots (6 to 8, fresh, packaged)

–white wine (cooking wine is fine)

–brandy (buy a very small, inexpensive bottle)

–salt and pepper

–olive oil

–okra (fresh, 3 handfuls)

–whole wheat chicken stuffing mix

–black-eyed peas (canned)

–Bac’n pieces

–minced onion (bottled)

–baby salad greens (one-half package)

–summer squash (1, small)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–green onions (2 stalks, fresh)

–tomato (1, small)

–salad dressing (your favorite, bottled)

1 – Wash and cut off the stalks of the okra.  Then cut the okra into one-half inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave (uncovered) for 9 minutes.  Set aside.

2 – Place one-half package of baby salad greens in a mixing bowl.  Chop a small tomato; then season with salt and pepper and add to the bowl.  Slice 1 small summer squash; add to the bowl.  Empty one-half small carton of feta cheese into the bowl.  Add 1 handful of walnuts.  Chop 2 stalks of green onions into one-half inch pieces, and add to the bowl.  Finally, add salad dressing of your choice to taste.  Stir well. 

3 – Rinse a can of black-eyed peas in a colander.  Pour into a covered baking dish with a little water.  Season with Bac’n pieces, minced onion, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

4 – Slice an onion and chop 6 to 8 miniature carrots into one-half inch pieces; add to a covered baking dish with a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the salmon in the white wine – brandy sauce.  Season with salt, pepper, herbs de provence, and cayenne pepper.  Set aside.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

6 – Add a generous amount of stuffing to the okra.  Stir well.  Microwave in a covered baking dish for 1 minute.  When finished, keep covered to preserve warmth.

7 – Microwave the salmon for 4 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.  Spoon the faux cream sauce over the salmon.

8 – Serve the salad as a first course.  Then serve the salmon hot, with the peas and okra as sides.

–salmon adapted from The Best of French Cooking; other recipes original.

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 WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

A Simple Dinner:  STEAMED SALMON IN WHITE WINE & LEMON WITH TOMATO – ONION SALSA / COUSCOUS / TARRAGON SPLIT PEA SOUP WITH FAUX BACON & ONION

–split peas (dried; no soaking required)

–Bac’n piece

–onion (one-half, chopped)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

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

–white wine (cooking wine is fine)

–lemon juice

–salsa (hot or mild, from a jar)

–couscous

1 – Place two-thirds cup of split peas in a slow cooker.  Add 2 and one-half cups of chicken broth.  Slice one-half onion and add to the peas.  Season with salt, pepper, olive oil, tarragon, and Bac’n pieces.  Cook on high for 6 hours.  Keep on “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then add a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

3 – Place 1 cup of couscous in a covered baking dish.  Add 1 and one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Let sit to allow couscous to set up.

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

5 – Serve the split pea soup as a first course.  Then serve the salmon atop the couscous.

–salmon adapted from Instant Gourmet (Ceil Dyer, author); 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.

GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–toasted walnuts (toast in microwave briefly, don’t let burn)

 

1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice.  Season the chicken with salt, pepper, paprika, garlic salt, and olive oil.  Set aside.

2 – Slice the one-half onion, and place in the bottom of a covered baking dish.  Peel and slice the squash.  Place on top of the onion.  Cut green onion into one-fourth inch pieces, and sprinkle on top.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing.  Place salad greens, feta cheese, and toasted walnuts in a mixing bowl.  Season with salt and pepper.  Add the dressing (to taste).  Stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the salad as the first course.  Then serve the chicken hot, with the squash as a side.

–chicken adapted from allrecipes.com; other recipes original.

NEW ORLEANS – INSPIRED CAJUN CHICKEN ATOP SPICY RED BEANS & BROWN RICE / ZUCCHINI FINGERS WITH GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–red beans (dried, soak two-thirds cup overnight)

–brown rice (5-minute, boxed)

–chicken broth

–Bac’n pieces

–minced onion (bottled)

–salt and pepper

–olive oil

–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)

–plain breadcrumbs (boxed)

–garlic & herb breadcrumbs (boxed)

 

1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker.  Add chicken broth to 1 inch above the beans.  Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” and wait for dinnertime.

 

2 – Place chicken in a plastic bag.  Season with salt, pepper, hot spice, and olive oil.  Pour plain breadcrumbs into the bag.  Shake well.  Set aside.

 

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

 

4 – Peel and slice zucchini in half.  Then slice horizontally.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in some garlic – herb breadcrumbs.  Shake well.  Microwave on high for 3 minutes or less (depending on taste).

 

5 – Microwave the chicken for 5 minutes.

 

6 – Serve the chicken atop the rice and beans, with the zucchini as a side.

 

–recipes original.

OVEN FRIED SALMON WITH CORNBREAD CRUMBS – DEJON – PARSLEY – LEMON / SEASONED PURPLE HULL PEAS WITH FAUX BACON & MINCED ONION IN CHICKEN BROTH

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

–cornbread stuffing (boxed)

–Dejon mustard

–parsley (fresh if possible)

–lemon juice

–lemon pepper

–salt and pepper

–olive oil

–purple hull peas (frozen, 1 package)

–Bac’n pieces (soy bacon)

–minced onion (bottled)

–chicken broth (non-fat, low sodium)

 

1 – Place the peas in a slow cooker, to cook on low for 6 hours.  Season with salt, pepper, Bac’n pieces, minced onion, and olive oil.  Cover peas with chicken broth to 1 inch above the peas in the slow cooker.  Cook on low for 6 hours.  When done, put setting on “warm” and await the time for dinner. 

2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag.  Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter.  On a plate, drench the salmon in lemon juice and saturate with a little olive oil.  Spread the top with Dejon mustard.  Place the salmon in the bag with the crumbs and shake well.  Empty into a covered baking dish that has a very little water.  Season with salt, pepper, lemon pepper, and parsley.  Microwave on high for 4 and one-half minutes.  

3 – Serve the salmon hot, with the peas as a side.

 –salmon adapted from food.com web site, Ina Garten, chef; peas original.

DILLED SALMON WITH CAESAR – PARMESAN SALAD / BACON – FLAVORED TOMATO – BASIL PINTO BEANS WITH ONION

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

–dill (fresh if possible)

–Parmesan cheese (shredded, packaged)

–spring mix (one-half package salad greens)

–salt and pepper

–olive oil

–pinto beans (dried, two-thirds cup; soak overnight)

–Bac’n pieces

–diced tomatoes (1 can, no salt)

–basil (fresh if possible)

–onion (one-half, sliced)

–chicken broth (non-fat, low sodium)

 

1 – Place the soaked pinto beans in a slow cooker with the can of diced tomatoes.  Add chicken broth to the level of 1 inch above the beans and tomatoes.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces and olive oil.  Cook for 7 hours in the slow cooker on low (longer if necessary).  When the beans are tender, keep on the “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Sprinkle Parmesan cheese on top, and then season with dill and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that center is done.  If not, replace in microwave for 1 minute.

3 – Place the spring mix in a mixing bowl.  Season with salt, pepper, and Parmesan cheese.  To taste, add Caesar dressing.  Stir well.

4 – Serve the salmon on top of the Caesar – Parmesan salad, with the beans as a side.

–salmon with salad adapted from wild Alaskan seafood web site; beans original.

COD WITH PARSLEY – GARLIC – ONION – WHITE WINE – LEMON / BACON – FLAVORED NEW POTATOES / GREEN PEAS WITH MUSHROOMS

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

–parsley (fresh if possible)

–garlic salt

–minced onion

–white wine (cooking wine is fine)

–lemon juice

–potatoes (6 or 8 small, new potatoes with jackets)

–Bac’n pieces

–salt and pepper

–olive oil

–green peas (one – half frozen package)

–mushrooms (sliced, baby bellas, fresh, handful)

 

1 – Place the cod in a covered baking dish with a little wine.  Drench the cod in lemon juice.  Season with garlic salt, minced onion, salt, pepper, and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Wash and shrub the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the peas in a covered baking dish with one-half inch of water.  Sprinkle mushroom on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart; test the center.  If it is not done, replace in microwave for 1 minute more.

5 – Serve the cod hot, with the potatoes and green peas as sides.

–recipes original.

ROSEMARY CHICKEN WITH PARMESAN & GARLIC / GREEN PEAS WITH PARMESAN – GARLIC – ONION – TOMATO / BACON – FLAVORED SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese

–garlic salt

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–onion (1, divided)

–tomato (1, medium, chopped)

–summer squash (4, small)

–Bac’n pieces

1 – Place the chicken in a covered baking dish with a little water.  Season with rosemary, garlic salt, salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

2 – Slice one-half onion and chop the tomato.  Place in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Stir in the frozen peas.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 5 minutes on high.

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

4 – Microwave the chicken for 5 minutes on high.

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

–chicken and green peas adapted from Italian Family Cooking (Edward Giobbi, author); squash adapted from my mother’s recipe.

BEER – BATTERED COD WITH PAPRIKA & GARLIC / FARMERS’ MARKET POTATOES / BACON – FLAVORED KALE

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

–beer (can)

–plain breadcrumbs (boxed)

–paprika

–garlic salt

–salt and pepper

–olive oil

–potatoes (young, small, about 8)

–kale (fresh, packaged)

–Bac’n pieces

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, beer, and olive oil.  Pour in one-third cup of plain breadcrumbs.  Shake well.  Place in a covered baking dish with a little beer.  Set aside.

2 – Wash and scrub the young potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the washed kale in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 8 minutes (longer because of the beer in the dish).

5 – Serve the cod hot, with the potatoes and kale as sides.

–cod adapted from food.com; vegetables original.

SPICY SEASONED COD / CROWDER PEAS WITH FAUX BACON / OPEN – FACED TOMATO PIE WITH GREEN ONION & FETA

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

–cayenne pepper

–Mrs. Dash seasoning (bottled)

–crowder peas (canned)

–Bac’n pieces (soy bacon)

–tomatoes (fresh, 2 medium)

–feta cheese

–green onions (2 stalks)

–salt and pepper

–olive oil

–gluten free bread (2 slices)

 

1 – Break apart the gluten free bread into small pieces, and place in a covered baking dish.  Slice the tomatoes into three parts, and place on top of the bread.  Slice the green onions into 1 – inch pieces, and sprinkle on the tomatoes.  Season with salt, pepper, feta cheese, and olive oil.  Microwave for 10 minutes on high.  Let sit at least 5 minutes.

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

3 – Rinse the can of beans in a colander.  Place the beans in a covered baking dish with 1 inch of water.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

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

5 – Serve the cod hot, with the tomato pie and beans as sides.

–recipes original.

SPICY PECAN ORANGE ROUGHY WITH PARMESAN / QUINOA IN BROTH / RED BEANS WITH FAUX BACON

–3 fillets of orange roughy (size of 3 decks of cards, one-half pound)

–pecan bits (one-half package)

–Cajun seasoning (or Creole, found in most supermarkets)

–thyme

–lemon juice

–Parmesan cheese

–parsley (fresh if possible)

–seasoned crackers (gluten free)

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–red beans (dried, soak overnight)

–Bac’n pieces (soy bacon

–minced onion

 

1 – Place 1 cup of beans in a slow cooker.  Cover with chicken broth, allowing 2 inches at the top of broth.  Season with salt, pepper, olive oil, Bac’n pieces, and minced onion.  Cook in slow cooker for 6 hours.  When finished, turn setting to “warm” until time for dinner.

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

3 – Empty half a box of gluten free, seasoned, crackers in a plastic bag.  Crush against the kitchen counter with the back of an ice cream spoon.  Place the orange roughy fillets on a large plate.  Season with salt, pepper, thyme, Cajun (or Creole) seasoning, lemon juice, and olive oil.  Place the orange roughy in the plastic bag with the cracker crumbs.  Shake well.  Place the completed fillets in a covered baking dish with a very small amount of water.  Sprinkle with pecans, Parmesan cheese (generously) and parsley.  Microwave on high for 6 minutes.

4 – Serve the orange roughy on top of the quinoa, with the red beans as a side.

–fish recipe from the Star Tribune, Minneapolis, Minnesota, about 1990; other recipes original.

PARSLEYED COD IN CLAM JUICE / LONG GRAIN & WILD RICE IN COCONUT MILK / BROCCOLI WITH CAYENNE / PINTO BEANS WITH ONION – FAUX BACON – TOMATO IN BROTH

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

–parsley (fresh if possible)

–clam juice

–salt and pepper

–olive oil

–long grain & wild rice (instant, boxed)

–coconut milk (1 can, lite)

–broccoli (1 bunch)

–cayenne pepper

–pinto beans (1 cup, dried; soak overnight)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–tomato sauce (one-half small can)

–chicken broth (non-fat, low sodium)

 

1 – Place the beans in a slow cooker.  Add chicken broth about 2 inches over the top of the beans.  Slice the onion and add to the cooker.  Season with Bac’n pieces, tomato sauce, salt, pepper, and olive oil.  Cook on low for 6 hours.  Then keep on “warm” setting until time to serve dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, olive oil, and parsley.  Set aside.

3 – Empty the box of long grain and wild rice into a covered baking dish.  Important:  Do NOT use seasoning packet.  Add the entire can of lite coconut milk.  Season with 1 teaspoon of salt.  Microwave for 5 minutes on high; then microwave for 6 minutes on 50 percent power.  Watch to be sure that the rice does not overflow.

4 – Cut the broccoli florets and stems from the stalk.  Then break apart the remainder.  Place in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Microwave for 4 minutes on high.

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

6 – Serve the dinner hot.

–cod, broccoli, and rice adapted from Real Simple; beans original.

DILLED SALMON WITH AVOCADO SALSA / OVEN FRIED OKRA WITH CRUSHED CRACKERS / BLACK – EYED PEAS WITH ONION & FAUX BACON

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

–dill

–salt and pepper

–olive oil

–avocado (1, fresh, medium)

–garlic powder

–lemon juice

–yogurt (non-fat, plain)

–okra (frozen, one-third large package)

–crackers (6 to 8, gluten – free, seasoned

–black – eyed peas (canned)

–minced onion

–Bac’n pieces

 

1 – Place the okra in an uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes, checking to be sure that water has not boiled out.  Crush crackers in a plastic bag with the back of an ice cream spoon.  Stir into okra.  Set aside.

2 – Rinse black – eyed peas in a colander.  Place in a covered baking dish.  Season with salt, pepper, minced onion, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue in the microwave for 1 minute more.

4 – While salmon is cooking, slice open the avocado and discard the pit.  Make numerous cuts across the avocado to make fine pieces.  Add to a small bowl.  Add 2 tablespoons of yogurt to the avocado.  Season with salt, pepper, olive oil, lemon juice, and garlic powder.  Stir vigorously.

5 – Place the okra in the microwave and cook for 1 minute more.

5 – Serve the dinner hot, the salmon with avocado salsa on the side, and the two vegetables accompanying the salmon.

–salmon adapted from allrecipes.com; other recipes original.

LEMON CHICKEN WITH ROSEMARY – GARLIC – ONION IN WHITE WINE / SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–lemon pepper

–rosemary (fresh if possible)

–garlic powder

–onion (1, sliced, divided)

–white wine (cooking wine is fine)

–summer squash (1, large)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

 

1 – Slice one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Nestle the chicken amid the onion.  Season with lemon pepper, garlic powder, salt, pepper, and olive oil.  Set aside.

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

3 – Microwave the chicken for 5 minutes.

4 – Serve the dinner hot.

–chicken inspired by Italian Microwave Cookbook; squash adapted from my mother’s recipe.

LEMON – GARLIC COD ON A BED OF SPINACH & BLACK OLIVES WITH FAUX BACON

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

–garlic powder

–spinach (fresh, 1 package)

–black olives (sliced, 1 small can)

–Bac’n pieces (soy bacon)

–lemon pepper

–salt and pepper

–olive oil

 

1 – Prepare the cod and spinach at the same time, in separate, covered, baking dishes.  For the cod, place half a can of black olives in the bottom of the dish.  Place the cod on top.  Add a little water.  For the spinach, place in a wide-mouthed, covered, baking dish with 1 inch of water.  Sprinkle the remainder of the black olives on top.  Season the cod and the spinach with salt, pepper, lemon pepper, garlic powder, Bac’n pieces, and olive oil.

2 – Microwave the spinach for 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the dinner hot.

–cod and spinach adapted from the wild Alaska seafood web site.

MARINATED SALMON GLAZED WITH STRAWBERRY PRESERVES / GREEN BEANS WITH FAUX BACON & FAUX BUTTER

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

–soy sauce

–lemon juice

–pepper

–Dejon mustard

–strawberry preserves

–green beans (frozen, one-half package)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

–salt

–onion oil

1 – Place one-fourth cup of soy sauce, a squirt of lemon juice, 2 tablespoons of Dejon mustard, and pepper in a container large enough that the salmon will be covered.  Stir.  Begin marinating salmon in this mixture 30 minutes before dinner preparation.  When finished, lift out the salmon and place in a covered baking dish with a little water.  Spread 3 tablespoons on strawberry preserves on top.  Season with olive oil.  Set aside.

2 – Place green beans in a covered baking dish.  Season with salt, pepper, Bac’n pieces, and margarine.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 6 minutes.  When finished, test the center to be sure that it is done.  If not, replace the salmon in the microwave for 1 minute more.

4 – Serve the dinner hot.

–salmon adapted from Taste of Home web site; green beans original.

A Cajun Dinner:  SPICY EGGPLANT DIP / CAJUN 15 – BEAN SOUP WITH FAUX BACON – TOMATO – ONION – GARLIC / SPICY CHICKEN WITH SHAKE ‘N BAKE EXTRA CRISPY SEASONING – CAYENNE

–Cajun 15 bean soup mix (one –half, packaged – must be soaked overnight)

–onion (1, divided, medium)

–diced tomatoes (one-half can)

–garlic powder

–Bacn’ pieces (soy bacon)

–smoked turkey slices (sandwich meat, 6 slices)

–lemon juice

–eggplant (1, medium, fresh – cooked ahead of time, to cool)

–red wine (cooking wine is fine)

–parsley (1 handful, fresh)

–mayonnaise (1 tablespoon, optional)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Shake ‘n Bake extra crispy seasoning mix (one-half package)

–cayenne pepper

–Cajun seasoning (or try Creole, available in most supermarkets)

–crackers (for eggplant dip)

1 – After soaking all night, place one-half of the Cajun 15 bean package in a slow cooker.  Add one-half chopped onion, one-half can of diced tomatoes, a sprinkle of lemon juice, diced smoked turkey slices, salt, pepper, one-half of the Cajun spices (comes in the package with the beans), two drops of olive oil, a sprinkle of Bac’n pieces, and 3 cups of water.  Stir.  Cook on high in the slow cooker for 8 to 10 hours.  When finished, keep on warm setting.

2 – Wash the eggplant and pierce all around with a fork.  Microwave for 5 minutes on high; then turn over, and microwave for 5 minutes more.  Let cool (you can use the refrigerator).  Chop one-half onion into fine pieces and chop handful of fresh parsley, adding both to mixing bowl.  Add 2 tablespoons of red wine to the bowl.  Open and slice the eggplant two ways, discarding the skin; then place in the bowl.  Season with salt, pepper, Cajun spice, cayenne pepper, olive oil, and garlic powder.  Stir well.  Refrigerate until serving time.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, Cajun spice, cayenne, and olive oil.  Pour half a package of Shake ‘n Bake extra crispy seasoning mix into the plastic bag.  Shake well.  Place the chicken in a covered baking dish with a little water.  Microwave on high for 5 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Then serve a cup of soup with the chicken.

–eggplant dip adapted from Real Simple; bean soup adapted from package instructions; chicken adapted from Shake ‘n Bake package instructions.

CREAMY COD WITH DEJON & PARSLEY / LENTILS WITH FAUX BACON & ONION / GREEN SALAD WITH STRAWBERRIES – PARMESAN – PEANUTS

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

–Dejon mustard

–mayonnaise

–parsley

–salt and pepper

–lentils (canned)

–Bac’n pieces (soy bacon)

–onion (one-half, medium)

–olive oil

–salad greens

–strawberries (sliced, 6 to 8, fresh)

–peanuts (1 handful)

–Parmesan cheese

–honey

–red wine

1 – Place the cod in a covered baking dish with a little water.  In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard.  After seasoning the cod with salt and pepper, spread the sauce on top of the cod.  Set aside.

2 – Slice the onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Rinse the lentils in a colander, and then place in the baking dish.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese.  Season with salt, pepper, a few drops of red wine, honey, and olive oil.  Stir well.

4 – Microwave the cod for 7 minutes (more because of the coating of sauce).

5 – Serve the salad as an appetizer.  Then serve the cod and lentils hot.

–cod adapted from the Italian Microwave Cookbook; other recipes original.

PARMESAN COD WITH TOMATO & BLACK OLIVES / CAULIFLOWER WITH ONIONS & OREGANO / PURPLE HULL PEAS WITH MINCED ONION & FAUX BACON

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

–tomatoes (2, medium, fresh)

–black olives (sliced, canned)

–Parmesan cheese

–lemon juice

–salt and pepper

–olive oil

–cauliflower (1 head)

–onion (one-half, medium)

–oregano

–purple hull peas (canned)

–minced onion

–Bac’n pieces (soy bacon)

 

1 – Chop the tomatoes and place in a covered baking dish.  Open a can of black olives and scatter on top of the tomatoes.  Season with salt, pepper, and olive oil.  Place the cod on top of the tomatoes and olives.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the food.  Set aside.

2 – Cut off, in pieces, the head of the cauliflower.  Add to large, wide-mouthed, covered baking dish.  Slice the onion and mix with the cauliflower.  Season with salt, pepper, oregano, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Rinse the purple hull peas in a colander, and then place the peas in a covered baking dish.  Season with pepper, minced onion, Bac’n pieces, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the cod for 12 minutes.  The cod is done when it begins breaking apart.

5 – Serve the cod hot with the tomato and olives, and have sides of the two vegetables.

–cod adapted from wildalaskaseafood.com; other recipes original.

SALMON / CORNBREAD STUFFING WITH ASPARAGUS – ONION – LEMON PEPPER –  PARSLEY – FAUX BACON

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

–salt and pepper

–olive oil

–cornbread stuffing (one-half box)

–chicken broth (non-fat, low sodium)

–asparagus (4 long)

–onion (one-half, medium)

–lemon pepper

–Bac’n pieces (soy bacon)

–parsley (fresh, 1 handful)

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

2 – Slice asparagus into 1-inch pieces; slice onion; chop parsley.  Place all in a covered baking dish.  Season with salt, pepper, Bac’n pieces, lemon pepper, parsley, and olive oil.  Add the cornbread stuffing, with chicken broth for 2 inches.  Stir well.  Microwave on high for 2 minutes.  (Vegetables are intended to be raw.)

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

4 – Serve the salmon hot, on top of the cornbread stuffing.

–adapted from wildalaskaseafood.com.

SPICY OVEN FRIED CATFISH WITH GARLIC – HERB BREADCRUMBS – LEMON – PINE NUTS / SPINACH – KALE WITH GARLIC / SQUASH CASSEROLE

–catfish (1 large or 2 medium)

–garlic – herb breadcrumbs (boxed)

–lemon juice

–cayenne pepper

–parsley

–pine nuts (one-third small package)

–spinach – kale blend (packaged)

–garlic powder

–squash (2, medium)

–onion (one-half, medium)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

 

1 – Place the catfish (1 at a time) in a plastic bag.  Season with cayenne pepper, salt, and black pepper.  Drench with lemon juice and olive oil.  Add a generous amount of garlic – herb breadcrumbs to the bag.  Shake well.  Place in a covered baking dish with a very small amount of water.  Sprinkle with parsley and pine nuts.  Set aside.

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

3 – Peel and slice the squash.  Peel and slice the onion.  Layer squash, onion, salt, pepper, Bac’n pieces, and breadcrumbs in a covered baking dish.  Season with olive oil.  Microwave on high for 4 minutes.

4 – Microwave the catfish for 6 minutes on high.

5 – Serve the dinner hot.

–catfish inspired by a Star Tribune (Minneapolis, MN) newspaper clipping; other recipes original.

HERBED CHICKEN WITH SPICY PEACH – STRAWBERRY SALSA / COLLARDS WITH FAUX BACON / MUSHROOMS WITH RED WINE – LEMON – WORCESTERSHIRE

–4 chicken tenderloins or breast strips

–seasoning salt (I use Mrs. Dash’s original)

–salt and pepper

–olive oil

–peaches (one-half can)

–strawberries (fresh, 6)

–onion (one-half, medium)

–cayenne pepper

–mint (dried, bottled)

–sugar (4 teaspoons, divided)

–lemon juice

–collards (fresh, packaged)

–Bac’n pieces (soy bacon)

–mushrooms (fresh, 1 small package)

–Worcestershire sauce

–red wine (cooking wine is fine)

 

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

2 – Slice the strawberries and peaches and place in a mixing bowl.  Chop one-half onion and add to the mixing bowl.  Season with cayenne pepper, 2 teaspoons of sugar, mint, lemon juice, and olive oil.  Stir well.  Keep refrigerated until ready to serve.

3 – Place one-half package of collards in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Place the mushrooms in a large, wide-mouthed, covered baking dish.  Add 1 inch of red wine.  Season with lemon juice, Worcestershire sauce, 2 teaspoons of sugar, salt, pepper, and olive oil.  Microwave on high for 4 minutes, taking care that the wine does not overflow.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, accompanied by cold salsa, and serve the collards and mushrooms as hot sides.

–chicken and salsa adapted from the American Heart Association’s recipe in a magazine provided free by Walgreen’s; collards and mushrooms original.

CREAMY COD WITH PARMESAN & GREEN ONIONS / TURNIP GREENS WITH FAUX BACON & GARLIC / BROWN RICE WITH BROTH / TRADITIONAL CAESAR SALAD

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

–mayonnaise

–Parmesan cheese

–green onions (1 stalk)

–Worcestershire sauce

–turnip greens (fresh, pre-packaged)

–Bac’n pieces

–garlic powder

–salt and pepper

–olive oil

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–creamy Caesar salad dressing

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a small bowl, stir together 3 tablespoons of mayonnaise, a sliced green onion, 2 tablespoons of Parmesan cheese, and 1 teaspoon of Worcestershire sauce.  Spread the mayonnaise mixture over the top of the cod.  Set aside.

2 – Place half a package of turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, olive oil, and garlic powder.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces over the top.

3 – Measure two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 5 minutes.

4 – Add one-half package of salad greens to a mixing bowl.  Season with salt and pepper. Add a generous amount of Parmesan cheese.  Pour 2 tablespoons of creamy Caesar salad dressing into the salad greens, and stir well.

5 – Microwave the cod on high for 6 minutes.  Test center to be sure that it is done.  If not, return to the microwave for 1 minute more.

6 – Serve the salad first, cold; then serve the remaining dinner hot.

–cod from “taste of home” web site; other recipes original.

SALMON WITH ROSEMARY & GARLIC / SCALLOPPED POTATOES WITH PAPRIKA & ONION BITS / TURNIP GREENS WITH FAUX BACON & GARLIC

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

–rosemary

–garlic powder

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–milk (dairy (if not lactose intolerant), soy, or almond)

–paprika

–onion bits (bottled)

–turnip greens (fresh, one-half large package)

–Bac’n pieces (soy bacon)

 

1 – Wash and peel potatoes.  Cut slices through the potatoes.  Using a large, wide-mouthed, covered baking dish, layer the potatoes without overlap.  Season with salt, pepper, paprika, and onion bits.  Then add another layer with the same seasoning.  Finish with several drops of olive oil.  Using milk, just cover the potatoes.  Microwave for 10 minutes on high; and then for 10 minutes more on 50 percent power.

2 – Place the turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 5 minutes.  Then sprinkle Bac’n pieces on top.

3 – Place the salmon in a covered baking dish, with a little water.  Season with rosemary, garlic, salt, pepper, and olive oil.  Cook on high for 4 and one-half minutes, and 1 minute longer if not done in the center.

4 – Serve the dinner hot.

–salmon adapted from Kroger’s, Oxford, Mississippi; other recipes original.

A Simple Dinner: SALMON WITH GREEN ONION – PARSLEY – DILL / SPINACH WITH LEMON PEPPER / LENTILS WITH FAUX BACON

Note:  For an even easier dinner, use bottled onion bits instead of green onions with the salmon.

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

–green onions (2 stalks)

–parsley

–dill

–lemon juice

–spinach (fresh, packaged)

–lemon pepper

–lentils (1 can)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Chop green onions into very tiny pieces.  Add green onions, parsley, and dill to the salmon.  Season with salt, pepper, and olive oil.  Set aside.

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

3 – Rinse lentils in a colander.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 3 minutes.  When finished, sprinkle Bac’n pieces on top of the lentils.

4 – Cook the salmon for 4 and one-half minutes in the microwave.  When finished, test to be sure center is done.  If not, replace in the microwave for 1 minute.

5 – Serve the dinner hot.

–salmon adapted from food network; spinach and lentils original.

A Simple Dinner:  CAJUN COD / BUTTERED CARROTS WITH DILL / SCALLOPPED POTATOES / BUTTER BEANS WITH FAUX BACON

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

–Cajun spice (boxed)

–miniature carrots (fresh, peeled, and packaged)

–dill

–Irish potato (white potato, medium size)

–milk (dairy, soy, or almond)

–paprika

–butter beans (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–Promise Activ (heart-healthy margarine)

–salt and pepper

–olive oil

 

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

2 – Empty one-third package of carrots onto cutting board.  Slice carrots into 2 pieces each.  Place in a covered baking dish.  Season with salt, pepper, dill, and Promise Activ.  Microwave on high for 4 minutes.

3 – Scrub white potato thoroughly.  Slice into one-quarter inch pieces, the width of the potato.  Place in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add 1 inch of milk.  Cook on high in the microwave for 5 minutes, and then cook on 50 percent power for 10 minutes.  Keep covered to preserve warmth.

4 – Use colander to drain butter beans.  Rinse well.  Place in covered baking dish with a little water.  Season with pepper, Bac’n pieces, and Promise Activ.  Cook on high in the microwave for 3 minutes.

5 – Cook the cod for 5 minutes in the microwave on high.

6 – Serve the meal hot.

–recipes original.

CHICKEN WITH FAUX BACON, BELL PEPPER, & ONION / ZUCCHINI

–4 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon)

–red bell pepper (2 slices)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–salt and pepper

–tomatoes (2 medium)

–olive oil

–zucchini (2 medium)

1 – Chop onion and place in bottom of a covered baking dish.  Chop tomatoes and place in the dish.  Place 2 slices of red bell pepper in the dish.  Add one-fourth cup of chicken broth.  Season with salt, pepper, and olive oil.  Cook for 10 minutes in the microwave on high, long enough to create a sauce.

2 – Nestle the chicken in the tomato.  Season with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

3 – Peel the zucchini.  Slice into one-fourth inch pieces.  Season with salt, pepper, and olive oil.  Cook on high for 2 minutes for firm, 3 minutes for soft.

4 – Cook the chicken for 7 minutes in the microwave on high.

5 – Serve the dinner hot.

–chicken adapted from The Best of French Cooking; zucchini original.

A Simple Dinner:  GARLIC SHRIMP WITH CHIVES, ONION, & WHITE WINE / WHITE RICE / BUTTER BEANS WITH FAUX BACON & BUTTER

–shrimp (half a package of medium, frozen shrimp)

–garlic powder

–chives

–onion bits

–white wine

–white rice (instant)

–butter beans (canned)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

–salt and pepper

–olive oil

 

1 – Thaw the shrimp in the refrigerator overnight.  Place the shrimp in a covered baking dish.  Season with salt, pepper, onion bits, garlic, and olive oil.  Add white wine to cover.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Place one and one-third cups of water in the same dish.  Season with salt and olive oil.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

3 – Rinse butter beans in a colander.  Empty into a covered baking dish.  Season with Bac’n pieces, salt, pepper, and Promise Activ margarine.  Cook on high in the microwave for 3 minutes.

4 – Cook the shrimp on high in the microwave for 3 minutes.

5 – Serve the shrimp on top of the white rice, with the butter beans as a side.  Serve the dinner hot.

–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.

THYME CHICKEN WITH WHITE WINE, TOMATO, AND BLACK OLIVES / LENTILS WITH FAUX BACON AND ONION

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–white wine (cooking wine is fine)

–tomato (fresh, 2 slices, large size)

–black olives (sliced, entire small can)

–lentils (dried)

–Bac’n pieces (soy bacon)

–onion bits (spice)

–salt and pepper

–olive oil

 

1 – Measure two-thirds cup of lentils in a slow cooker at the beginning of the day.  Add one and one-third cups water.  Season with 2 tablespoons of Bac’n pieces, 1 tablespoon of onion bits, with salt, and pepper to taste, and a drop of olive oil.  Cook all day long, from 8 or 9 in the morning to 5 or 6 in the afternoon.

2 – Chop 2 slices of tomato and add to covered baking dish.  Open and empty small can of sliced black olives.  Season with salt, pepper, thyme, olive oil, and one-third cup of white wine.  Cook on high in the microwave for 3 minutes.

3 – Nestle the chicken in the sauce.  Season the chicken with salt, pepper, olive oil, and thyme.  Cook the dish on high in the microwave for 5 minutes.

4 – Serve the chicken and lentils hot.

–chicken adapted from Real Simple; lentils original.

TILAPIA WITH ZUCCHINI – CORN SALSA / BROWN RICE

–2 fillets of tilapia

–zucchini (1, fresh)

–corn (half a can)

–Bac’n pieces (soy bacon)

–pepperoni peppers (in a jar)

–brown rice

–salt and pepper

–olive oil

 

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

2 – Chop the zucchini into small pieces.  Place in covered baking dish.  Add the corn, a generous sprinkling of Bac’n pieces, and half a dozen rings of pepperoni peppers.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

3 – Measure two-thirds cup of brown rice into a covered baking dish.  Add two-thirds cup of water.  Season with a teaspoon of salt and a couple of drops of olive oil.  Cook for 5 minutes in the microwave on high.

4 – Cook the tilapia for 6 minutes in the microwave on high.

5 – Serve the tilapia on top of the brown rice, with the salsa served over the whole entrée.  Serve hot.

–adapted with thanks from “a mouthful of moderation” blog.

 

SPICY CREOLE TILAPIA / BRUSSELS SPROUTS WITH FAUX BACON / QUINOA

Note:  This dinner takes 35 minutes microwave time.  Do start a little early. 

–2 tilapia (medium)

–Creole seasoning (ready-prepared)

–garlic powder

–cayenne pepper

–lime juice

–salt and pepper

–olive oil

–Brussels sprouts (one-half package, fresh)

–Bac’n pieces (soy artificial bacon)

–chicken broth (non-fat, low sodium)

–onion

–quinoa

 

1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish.  Pour one and one-third cups of chicken broth in dish.  Season with one teaspoon of salt and a tablespoon of olive oil.  Cook for 15 minutes in microwave.  (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.)  When finished, keep covered and set aside.

2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half.  Place in very large, covered baking dish.  Slice one-half onion and place on top.  Add one inch of chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously).  Cook for 15 minutes in microwave on high.

3 – Place tilapia in covered baking dish.  Add a little water.  Drench in lime juice.  Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil.  Cook for 5 minutes in microwave on high. 

4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.

 –tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.