CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6, chopped)

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

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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.

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.