A Simple Dinner:  OVEN FRIED COD WITH GARLIC – HERB BREADCRUMBS / BROCCOLI WITH HOT SAUCE / BAKED POTATOES WITH BUTTER & YOGURT

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

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–broccoli (fresh, 1 stalk)

–hot sauce (such as Tabasco)

–potatoes (2, medium, red)

–Promise Activ margarine (heart-healthy)

–yogurt (non-fat)

 

1 – Scrub potatoes.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes more, on high.  Set aside.  Do not break open the potatoes yet.

2 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs into the bag.  Shake vigorously.  Set aside.

3 – Cut the stalk off the broccoli, leaving the florets and stem.  Break apart the florets and stem.  Place in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 to 4 minutes, depending on your desired crispness.

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

5 – Cut open the potatoes.  Season with margarine.  Serve the yogurt on the table, to be added as desired.

6 – Serve the dinner hot.

–recipes original.

A Simple Dinner (Encore) DILLED SALMON / BROCCOLI WITH HOT SAUCE / BAKED POTATO WITH YOGURT & BUTTER

Note:  This is my favorite dinner.

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

–dill

–salt and pepper

–olive oil

–broccoli (1 stalk, fresh)

–hot sauce (like Tabasco)

–potatoes (2, red, medium)

–yogurt (non-fat, plain)

–Promise Activ margarine (heart-healthy)

1 – Scrub the potato skins, pierce all around with a fork, and place in the microwave.  Cook on high for 5 minutes; then turn the potatoes over and cook on high for another 5 minutes.  When finished, don’t open immediately (to preserve warmth)

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

3 – Chop off the stalk of the broccoli, leaving the stems and florets.  Break apart the stems and florets.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.   Microwave on high for 3 minutes (1 minute longer for more tender broccoli).

4 – Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that salmon is done; if not, return to the microwave for another 1 minute on high.

5 – Serve the dinner hot:  salmon, potatoes (with yogurt and margarine), and broccoli (with hot sauce).

–salmon adapted from Real Simple; other recipes original.

TANGY CHICKEN WITH WORCESTERSHIRE – HONEY – CAYENNE PEPPER / BAKED POTATO WITH BUTTER & YOGURT / BROCCOLI WITH HOT SAUCE / CORNBREAD STUFFING WITH BROTH – ONION – CELERY

–4 chicken tenderloins or breast strips

–Worcestershire sauce

–honey

–cayenne pepper

–salt and pepper

–olive oil

–potatoes (2, medium)

–Promise Activ margarine (heart-healthy)

–yogurt (plain, non-fat)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

–cornbread stuffing (boxed)

–chicken broth (non-fat, low sodium)

–onion (one-fourth, medium)

–celery (one-half stalk)

 

1 – Place the chicken in a covered baking dish.  Add a little water, and about one-eighth cup of Worcestershire sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Drizzle with a generous amount of honey.  Set aside.

2 – Scrub the potatoes, and then puncture on all sides with a fork.  Place on a paper towel in the microwave.  Cook on high for 5 minutes; then turn the potatoes over, and cook on high for another 5 minutes. 

3 – Cut the stalk from the broccoli, leaving some stem and the florets.  Place in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Dice the onion and celery.  Place in two small bowls, and microwave, with a little chicken broth, for 5 minutes.  Stir in the cornbread stuffing, add more chicken broth, and season with olive oil.  Microwave the stuffing for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot.  Serve margarine and yogurt with the potatoes, hot sauce with the broccoli.

–recipes original.

PAPRIKA CHICKEN / HERBED CARROTS WITH ALMONDS / BAKED POTATO WITH YOGURT

–4 chicken tenderloins or breast strips

–paprika

–salt and pepper

–olive oil

–shredded carrots

–coriander

–dill (fresh if possible)

–almonds

–red potatoes (2 medium)

–yogurt (plain)

 

1 – Scrub red potatoes with a kitchen brush.  Prick generously with fork.  Place on paper towel in microwave.  Cook 4 minutes on high.  Then turn over the potatoes, and cook for 4 more minutes.

2 – While the potatoes are cooking, place the chicken in a baking dish with cover.  Add a little water.  Sprinkle with paprika, salt, and pepper.  Season with olive oil.  Set aside.

3- Place one-half of the carrots in a baking dish with cover.  Season with coriander, tiny snips of dill, salt, pepper, and add almonds.  Then add second half of carrots.  Season similarly, and add olive oil.  Cook for 5 minutes on high in microwave.

4 – When vegetables are done, cook chicken for 5 minutes on high in microwave.

5 – Serve potatoes in their jackets with yogurt as dressing (instead of sour cream).  Salt and pepper the potatoes.

6 – Serve dinner hot.

–adapted from Real Simple.