–tuna steaks (2, size of 3 decks of cards, one-half pound)
–tomato (1, medium, chopped)
–sweet onion (one-half, medium)
–white wine (cooking wine is fine)
–thyme and oregano (fresh if possible)
–parsley (fresh if possible)
–salt and pepper
–rice pilaf (boxed)
–green peas (frozen, steamable package)
–tarragon (fresh if possible)
–bibb lettuce (one-half package)
–sesame seeds (bottled)
–water chestnuts (one-half small can)
–extra virgin olive oil
1 – Chop tomato and onion, and place in a covered baking dish with a little white wine. Season with salt, pepper, thyme, oregano, garlic powder, and olive oil. Microwave on high for 3 minutes. When finished, nestle the tuna steaks amid the tomato and onion in the white wine. Season with salt, pepper, thyme, oregano, garlic powder, and olive oil. Add one-fourth small can of tomato sauce to the white wine. Stir gently. Sprinkle chopped parsley on top. Set aside.
2 – Place the rice in a covered baking dish. Add the herb package and stir. Add 2 and one-fourth cups of water to the dish. Microwave on high for 18 minutes. Let sit for at least 5 minutes.
3 – Steam the green peas in the package in the microwave for 4 and one-half minutes. Let sit briefly, to cool a bit. Empty into a serving bowl and sprinkle with tarragon, salt, pepper, and a few drops of olive oil. Keep covered to preserve warmth.
4 – Place one-half package of butter lettuce in a mixing bowl. Season with teriyaki sauce, ginger, salt, pepper, and sesame seeds. Add one-half small can of water chestnuts. Stir well.
5 – Microwave the tuna steaks for 3 and one-half minutes for well-done, less if you desire a rare center.
6 – Serve the Asian salad as a first course. Then serve the tuna steaks with sauce atop the rice pilaf, with the green peas as a side.
–tuna steaks adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.
–basil, oregano, dill, parsley (fresh if possible)
–bibb lettuce (half a package)
–salad dressing of your choice
–salt and pepper
1 – Place three-fourths cup of couscous in a covered baking dish. Add 1 cup of water. Season with one-fourth teaspoon of salt and a few drops of olive oil. Microwave on high for 2 and one-half minutes. Let set. Chill in refrigerator.
2 – Place salmon in a covered baking dish with a little water. Drench in lemon juice. Season with salt, pepper, basil, oregano, dill, parsley, and olive oil. Microwave on high for 4 and one-half minutes. Set aside.
3 – Place one-half package of bibb lettuce in a mixing bowl. Season with salt, pepper, and Bac’n pieces. Add salad dressing of your choice, to taste. Chill until time for dinner.
4 – Season the chilled couscous with basil, oregano, dill, and parsley. Break apart the salmon in large chunks, discarding the skin. Fold very gently into the couscous. Chill the salmon and couscous until time for dinner.
5 – Serve the salads cold, on the same plate.
–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.
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.