COD WITH LEMON & GREEN ONIONS IN BARBECUE SAUCE / BARBECUED BEANS

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

–lemon juice

–green onions (2 stalks, chopped)

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

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

–chicken broth (non-fat, low sodium)

–onion (1, medium, chopped)

–olive oil

–brown sugar

–Bac’n pieces (soy bacon)

–black pepper

1 – Place the great Northern beans in a slow cooker.  Chop and add 1 medium onion.  Then add 2 tablespoons of brown sugar.  Season with pepper, olive oil, and Bac’n pieces.  Add chicken broth to the top of the beans and onion.  Cook on low for 5 hours; then add one-half cup of barbecue sauce, and cook on high for 45 minutes.  Keep on warm until time for dinner.  (Do not add barbecue sauce before the beans have finished cooking, or the beans will not tender because of the acidic sauce.)

2 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Add salt and pepper.  Add barbecue sauce to taste.  Chop 2 stalks of green onions, and sprinkle on top.  Season with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the beans as a side.  I also served squash casserole, broccoli, and a salad (recipes, see the search box on this blog).

–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.

CRUSHED ALMOND SALMON & BROCCOLI WITH GARLIC IN SOY SAUCE ATOP BROTH QUINOA / BACON – FLAVORED BARBECUED BEANS WITH ONION & WORCESTERSHIRE SAUCE

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

–crushed almonds (use a food processor)

–broccoli (half a head, fresh)

–garlic powder

–soy sauce

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–great Northern beans (dried; soak overnight)

–Bac’n pieces (soy bacon)

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

–onion (1, medium)

–Worcestershire sauce

 

1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker.  Add 1 chopped, medium onion.  Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce.  Add chicken broth just a little above the top of the food.  Cook on low for 6 hours.  Place the setting on “warm” until time for dinner.

2 – Place salmon in a large, covered baking dish with a little water.  Add broccoli florets around the salmon.  Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil.  Sprinkle crushed almonds atop the entire dish.  Add one-third cup of soy sauce.  Set aside.

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

4 – Microwave the salmon for 6 minutes on high.

5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.

–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.

OVEN FRIED CHICKEN WITH CATSUP – DEJON – ONION – PICKLES ON CIABATTA BUN / BARBECUED BEANS WITH MAPLE SYRUP / BUTTERED CORN

Note:  This was intended to be an indoor picnic.

 

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–catsup

–Dejon mustard

–sweet pickle relish

–onion (one and one-half, divided, chopped)

–salt and pepper

–olive oil

–ciabatta buns (whole wheat, 2)

–great Northern beans (dried, soak overnight, 1 cup)

–maple syrup

–Bac’n pieces

–corn (one-half package, frozen)

–Promise Activ margarine (heart-healthy)

 

 

1 – Place 1 cup of soaked beans in a slow cooker.  Add 3 cups of water and one-half cup of maple syrup.  Chop 1 onion, and add to the cooker.  Season with salt, pepper, 1 tablespoon of Dejon, one-fourth cup of catsup, and olive oil.  Cook all day long, at least 8 hours (the longer, the better).

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

3 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 3 minutes.

4 – Place bowls of catsup, Dejon mustard, chopped onion, and sweet pickle relish on the buffet.  Microwave the chicken for 5 minutes. 

5 – Microwave the 2 ciabatta buns for 50 seconds.

6 – Allow your dinner guest to make his/her own sandwich with chicken and the condiments on a ciabatta bun.  Serve the beans and corn as sides.

–recipes for beans adapted from food.com web site; other recipes original.

TARRAGON SALMON WITH ONION SAUCE / BARBECUED BEANS WITH TOMATO & ONION

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

–tarragon

–onion (one-half, medium)

–salt and pepper

–olive oil

–great Northern beans (canned)

–tomato (1, medium)

–onion bits (bottled)

–barbecue sauce (bottled)

 

1 – Slice the onion and place in the bottom of a covered baking dish, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the canned beans to the baking dish with one-quarter cup of barbecue sauce.  Stir all together.  Season with pepper, onion bits, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, cut into the center of the salmon to be sure that it is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, with the beans as a side.

–salmon adapted from Real Simple; beans original.