COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed, one-half cup)

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

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A Simple Dinner:  NEW ORLEANS – INSPIRED CREOLE OVEN FRIED COD

–cod (size of 4 decks of cards, 1 pound)

–Creole seasoning (1 tablespoon)

–breadcrumbs (plain, boxed)

–olive oil

–pepper (no salt)

1 – Place 2 plates on the counter before you.  Place cod on one of the plates, and one-quarter cup of plain breadcrumbs on the second plate.  Season the cod with Creole seasoning, pepper, and olive oil, on both sides.  Then place the cod on top of the breadcrumbs; turn to coat.

2 – Place in a covered baking dish.  Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe original.

CHICKEN SPRINKLED WITH BREADCRUMBS & PARSLEY IN BROTH WITH A RAW CHILLED SAUCE OF PUREED BANANA PEPPERS – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–parsley (fresh if possible, 2 chopped tablespoons fresh OR 1 teaspoon dried)

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

–banana peppers (3 fresh, sliced)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–olive oil

1 – Slice the banana peppers and place in a food processor.  Add 1 tablespoon of minced garlic and 2 tablespoons of extra virgin olive oil.  Pulse until smooth.  Set aside.

2 – Place the chicken in a covered baking dish with the chicken broth. Season with salt and pepper.  Sprinkle lightly with breadcrumbs and the chopped parsley.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, with the chilled pepper sauce on the side.

–sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

–cod (size of 4 decks of cards, 1 pound)

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

–walnut sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  CURRIED COD SPRINKLED WITH GREEN ONIONS & BREADCRUMBS IN A WHITE WINE SAUCE

Note:  The original recipe calls for scallops, but the ingredients work well with cod, or (I would recommend) any mild – flavored white fish.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped fine)

–breadcrumbs (plain, boxed)

–white wine

–curry (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Season the cod with salt, pepper, and curry (generously).  Sprinkle the cod with plain breadcrumbs, and 2 stalks of chopped green onions.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook (chef during the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS & TOPPED WITH LEMON SLICES – PARSLEY IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–lemon (fresh, 1)

–parsley (fresh, 1 handful)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium1

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake.  Then place the breaded chicken in a covered baking dish with a little chicken broth.  Top with chopped parsley.

2 – With a very sharp knife, slice the lemon.  Place atop the chicken.  Then add a very few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.

4 – Serve the chicken hot, atop pasta, rice, or quinoa (recipes, see the search box on this blog).

–chicken adapted from The White House Chef Cookbook (from the Kennedy era).

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

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

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Set aside.

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN ROLLED IN BREADCRUMBS WITH MUSHROOMS AND GREEN ONIONS IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–mushrooms (baby bellas, 5 or 6, sliced, fresh)

–green onions (4, chopped, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place in a covered baking dish with a little red wine.

2 – Finely slice 5 or 6 baby bella mushrooms and 4 green onions.  Place atop the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop pasta or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MAHI – MAHI WITH LEMON – GREEN ONIONS – MAYO – BREADCRUMBS

For 4:

–mahi – mahi (swordfish, size of 4 decks of cards, 1 pound)

–lemon juice

–green onions (3 stalks, chopped)

–mayonnaise

–breadcrumbs (plain, boxed)

–salt and pepper

1 – Place the mahi – mahi in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread the top of the fish with mayonnaise.  Sprinkle lightly with plain breadcrumbs.  Finely chop 3 stalks of green onions, and sprinkle on top. 

2 – Microwave on high for 8 minutes.

3 – Serve the mahi – mahi hot.  (The fish will still be firm.)

–mahi – mahi adapted from food.com web site.

LEMON CHICKEN WRAPPED IN BREADCRUMBS WITH HERBES DE PROVENCE – GREEN ONION – PARSLEY & IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–lemon juice

–breadcrumbs (boxed, plain)

–herbes de provence (marjoram, rosemary, thyme, oregano, etc.)

–white wine

–green onion (1 stalk, finely chopped)

–parsley (fresh)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, herbes de provence, and olive oil.  Pour a small amount of breadcrumbs in the bag.  Shake well.

2 – Place the chicken in a covered baking dish with a little white wine.  Squirt several drops of lemon juice on the chicken.  Finely chop 1 stalk of green onion, and place on the chicken.  Chop parsley and place on the chicken.  Add a few drops of olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.

–chicken inspired by the New York Times cooking site.

A Celebratory Dinner for 2:  PARSLEYED CREOLE COD PECAN WRAPPED IN BREADCRUMBS & TOPPED BY LEMON – CLAM JUICE – WORCESTERSHIRE SAUCE / ASPARAGUS CASSEROLE WITH MUSHROOMS & PARMESAN IN WHITE SAUCE

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

–parsley

–Creole seasoning

–pecans (chopped, 1 small package)

–breadcrumbs (boxed)

–lemon juice

–clam juice

–Worcestershire sauce

–pepper

–olive oil

–asparagus (fresh, 1 bunch)

–flour

–chicken broth (non-fat, low sodium)

–mushrooms (baby bellas, 4 or 5 sliced)

–Parmesan cheese

1 – Place the cod in a plastic bag.  Season with pepper (no salt), Creole seasoning (contains salt), and olive oil.  Pour a small amount of breadcrumbs into the bag.  Shake well.  Place the cod in a covered baking dish.

2 – In a measuring cup, place one-fourth cup of clam juice, several squirts of lemon juice, and a few drops of Worcestershire sauce and olive oil.  Stir well.  Pour over the cod.

3 – Place 1 small package of chopped pecans on top of the cod.  The sprinkle chopped parsley as a finishing touch.  Set aside.

4 – Place 1 bunch of asparagus in a covered baking dish.  Season with salt, pepper, and olive oil.  Fill a cup with chicken broth, and microwave for 1 minute on high.  Place 1 heaping teaspoon of flour in a second cup.  Gradually the hot broth to the flour, stirring vigorously.  Add to the asparagus, just to cover.  Sprinkle the asparagus with breadcrumbs and Parmesan cheese.  Microwave on high for 6 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the asparagus as a side.  I also served lima beans and squash casserole (recipes, see the search box).

–cod adapted from a trout recipe in the New Orleans’s The Commander’s Palace cookbook.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

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

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

PARSLEYED CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS WITH BABY BELLA MUSHROOMS ATOP GARLIC – OLIVE OIL SEASONED PASTA

–4 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6)

–minced garlic

–olive oil

–salt and pepper

–parsley (fresh)

–pasta (boxed)

–chicken broth (non-fat, low sodium)

1 – Place sliced baby bella mushrooms, 5 or 6, in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Place 1 cup of pasta in an uncovered baking dish.  Add water to cover pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Place garlic – herb breadcrumbs in a plastic bag, and add the chicken.  Shake well.  Place chicken amid the mushrooms in the baking dish.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 5 and one-half minutes.

4 – Drain the pasta.  Add 1 teaspoon of minced garlic and several drops of olive oil.  Stir.

5 – Serve the chicken and mushrooms hot, atop the pasta.

–chicken and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SPICY CHICKEN WITH MUSHROOMS & GARLIC IN WHITE WINE – BROTH SAUCE

Note:  This recipe is a chicken marsala variation.

–4 chicken tenderloins or breast strips

–cayenne pepper

–mushrooms (3 baby bellas)

–minced garlic (in a jar)

–white wine

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, boxed)

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, cayenne pepper.  Then sprinkle a small amount of breadrumbs. 

2 – In a small mixing bowl, place a small amount of both white wine and chicken broth.  Add 2 teaspoons of minced garlic to the liquid.  Stir well, and then pour in the dish with the chicken.  Quarter the 3 baby bella mushrooms and place around, but not on, the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken and mushrooms hot.

–recipe original.

MARINATED OVEN FRIED CHICKEN WITH LEMON SLICES & MINCED GARLIC

Note:  Later, I received a comment that canola oil is not a good choice.  The web results are inconclusive.  The Mayo Clinic says that health concerns about canola oil are unfounded.  But in the future, I will post recipes with olive oil (mostly) or heart-healthy margarine only.

–4 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–lemon juice (bottled)

–lemon (fresh)

–minced garlic (in a jar)

–canola oil (heart-healthy; does not disguise flavors)

–salt and pepper

1 – Place the chicken in a plastic bag.  Add lemon juice and 1 teaspoon of minced garlic.  Season with salt and pepper.  Marinate in the refrigerator for at least 2 hours.

2 – Add several drops of canola oil to the chicken in the plastic bag.  Add breadcrumbs, and shake vigorously.

3 – Place the chicken in a covered baking dish with a very little water.  With a sharp knife, slice a lemon.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the lemon slices as garnish.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

 

 

 

COD WITH MUSHROOMS & WILTED LETTUCE IN TARRAGON LEMON BUTTER & WHITE WINE SAUCE / CHICKPEA SALAD WITH TOMATOES & CARROTS IN OLIVE OIL / PARMESAN & BREADCRUMB – ENCRUSTED ZUCCHINI

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

–mushrooms (baby bellas, 3 to 4, sliced)

–spring mix salad (2 handfuls)

–tarragon (fresh if possible)

–lemon juice

–Promise Activ margarine (heart-healthy)

–white wine

–chickpeas (one-fourth can, rinsed and drained)

–tomato (1, fresh, medium)

–basil (fresh if possible)

–carrots (shredded, 1 handful)

–extra virgin olive oil

–zucchini (2, small, peeled)

–Parmesan cheese

–herbed breadcrumbs (I used Pepperidge Farm)

–salt and pepper

–olive oil

1 – Wash and slice 3 to 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Add 2 handfuls of spring mix salad.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod amid the mushrooms.  Drench in lemon juice.  Season with salt and pepper.  Melt Promise Activ margarine in a measuring cup, covered, by microwaving for 10 seconds.  Pour over the cod.  Season with tarragon.  Set aside.

2 – Place one-fourth rinsed can of chickpeas in a mixing bowl, along with 1 chopped tomato (seasoned with basil, salt, and pepper), and 2 handfuls of shredded carrots.  Season with extra virgin olive oil.  Stir well.

3 – Peel the zucchini, and then cut horizontally, once, and then vertically, once.  Place a small amount of herbed breadcrumbs, with Parmesan cheese and olive oil, in a small bowl.  Stir well, and then place the breadcrumb mixture atop the zucchini.  Season with salt and pepper.  Microwave on high for 3 minutes.

4 – Microwave the cod for 7 minutes on high.

5 – Serve the cod hot, with the zucchini (hot) and the salad (cold).

–cod adapted from the Char restaurant, Jackson, Mississippi; zucchini adapted from the Olive Garden; and salad original.

COMFORT CHICKEN WITH CELERY – ONION DRESSING / THYME – MARJORAM GREEN BEANS WITH CELERY & ONION

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, packaged, I use Pepperidge Farm herbed)

–celery (2 stalks, divided)

–onion (one-half, divided)

–green beans (frozen)

–thyme, marjoram (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt and pepper.  Sprinkle plain breadcrumbs, a small bit, on top.  Set aside.

2 – Chop 1 stalk of celery, and divide between 2 individual, microwaveable serving bowls.  Chop one-fourth onion, and divide between the 2 bowls.  Add a small amount of chicken broth and olive oil.  Cover, and microwave on high for 2 minutes.  Then add stuffing, chicken broth, and olive oil, and stir well.  Set aside.

3 – Place 1 chopped stalk of onion and one-fourth chopped onion in a covered baking dish with a little water and olive oil.  Microwave on high for 3 minutes.  Then add green beans.  Season with salt, pepper, thyme, and marjoram.  Stir.  Microwave on high for 5 minutes.

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

5 – Microwave the dressing for 1 minute.

6 – Serve the chicken hot, atop the dressing, with the green beans as a side.

–green beans adapted from Betty Crocker; other recipes original.

COD CAKES WITH POTATO – BREADCRUMBS – PARSLEY – GARLIC – EGG WHITE

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

–potato (1, medium, mashed)

–breadcrumbs (I used Pepperidge Farm)

–parsley (fresh if possible)

–garlic powder (bottled)

–egg white (1)

–salt and pepper

–olive oil

1 – Scrub the medium-sized potato.  Microwave on high for 2 and one-half minutes.  Turn over, and microwave for another 2 and one-half minutes.  Remove the potato jacket, and mash the pulp.  Set aside.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Set aside.

3 – Break an egg, and add the white (only) to a mixing bowl.  Add the mashed potato and cod, broken apart.  Chop parsley and add to the bowl.  Add one-half cup of breadcrumbs.  Season with salt, pepper, garlic powder, and olive oil.  Stir well.

4 – Place the cod cakes in ramekins, and microwave for 2 minutes.

5 – Serve the cod cakes hot.  I also served a salad (see search box), and, as a first course, an eggplant dip (search box).

–cod cakes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  CHICKEN WITH OREGANO & BASIL IN TOMATO JUICE & TOPPED WITH FETA / ZUCCHINI TOPPED WITH BREADCRUMBS & PARMESAN

–4 chicken tenderloins or breast strips

–oregano, basil (bottled)

–tomato juice (low sodium)

–feta cheese

–zucchini (1, fresh, medium)

–breadcrumbs (I used Pepperidge Farm)

–Parmesan cheese

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a small amount of tomato juice.  Season with salt, pepper, oregano, basil, and olive oil.  Sprinkle feta cheese on top.  Set aside.

2 – Peel 1 zucchini, and cut into silver dollars.  Place in a covered baking dish with a little water.  Season with salt and pepper.  Place a small amount of breadcrumbs in a mixing bowl.  Add olive oil to taste, and stir well.  Then pour the breadcrumbs over the zucchini.  Sprinkle with Parmesan cheese.  Microwave on high for 3 minutes.

3 – Microwave the chicken for 5 and one-half minutes.

4 – Serve the chicken hot, with the zucchini as a side.  I also served a salad (recipes, use the search box on this blog).

–zucchini adapted from the Olive Garden restaurant; chicken original.

BREADED COD WITH CILANTRO & GARLIC IN WHITE WINE – LEMON SAUCE / BACON – FLAVORED BLACK – EYED PEAS IN BROTH / ASPARAGUS WITH LEMON ZEST / BUTTERY LETTUCE WITH BASIL TOMATO – ZUCCHINI – SWEET ONION IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING

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

–plain breadcrumbs (boxed)

–cilantro (better if fresh)

–white wine (cooking wine is fine)

–lemon juice

–black – eyed peas (fresh)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–asparagus (fresh)

–lemon zest (lemon peel)

–buttery lettuce (packaged)

–tomato (fresh, one-half)

–basil

–zucchini (one-half, fresh, peeled)

–sweet onion (one-half)

–balsamic vinegar

–extra virgin olive oil

1 – Place 2 cups of fresh black-eyed peas in a slow cooker.  Cover with chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep setting on warm until time for dinner.

2 – Place cod in a covered baking dish.  Drench in lemon juice.  Add a little white wine.  Sprinkle plain breadcrumbs, just a little, on top of the cod.  Season with salt, pepper, garlic, cilantro, and olive oil.  Set aside.

3 – Cut the tough ends off the asparagus.  Then place the stalks and tips in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes, longer if you desire more tender asparagus.

4 – Place one-half package of buttery lettuce in a mixing bowl.  Chop one-half tomato, and then season with salt, pepper, and basil.  Add the tomato to the bowl.  Peel and slice, finely, one-half zucchini.  Peel and chop one-half sweet onion.  Place the zucchini and onion in the bowl.  Season the salad with salt and pepper.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the peas and asparagus as sides.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

TARRAGON COD WITH GARLIC & LEMON IN WHITE WINE SAUCE / DUTCH POTATOES / TARRAGON GREEN PEAS WTH MUSHROOMS & ONION / GREEN SALAD WITH TOMATO – ZUCCHINI – BANANA PEPPER IN ITALIAN DRESSING

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

–tarragon (fresh if possible)

–garlic powder

–lemon juice

–white wine (cooking wine is fine)

–plain breadcrumbs

–salt and pepper

–olive oil

–Dutch potatoes (small)

–green peas (packaged, steamable)

–mushrooms (6 to 8, sliced)

–onion (one-half, chopped)

–salad greens

–tomato (medium, fresh)

–basil (fresh if possible)

–zucchini (1, small)

–banana pepper (one-half)

–Italian salad dressing

1 – Place 8 to 10 small Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish.  Drench in lemon juice; then add a little white wine.  Season with salt and pepper.  Sprinkle with plain breadcrumbs, and then with tarragon.  Pour a few drops of olive oil on top.  Set aside.

3 – Wash and slice mushrooms; place in covered baking dish with a very small amount of water.  Add one-half chopped onion.  Season with salt, pepper, olive oil, and tarragon.  Microwave on high for 4 minutes.  Microwave a steamable package of green peas for 5 and one-half minutes.  Let sit 1 minute.  Then pour green peas atop the mushrooms and onion.  Season with salt, pepper, and olive oil.  Stir gently.  Keep covered to preserve warmth.

4 – Place one-half package of salad greens in a mixing bowl.  Wash and then chop a medium-sized tomato.  Season the tomato with salt, pepper, and basil.  Place in the bowl.  Add 1 chopped zucchini and one-half chopped banana pepper.  Season the salad greens and vegetables with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the green peas and potatoes as sides.

–recipes original.

BREADED LEMON COD WITH CAPERS – GARLIC – PARSLEY / GARLIC GREEN BEANS IN WHITE WINE SAUCE

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

–plain breadcrumbs (boxed)

–lemon juice

–capers (bottled)

–garlic powder

–parsley (fresh if possible)

–green beans (frozen, 2 handfuls)

–white wine (cooking wine is fine)

1 – Place cod in a plastic bag.  Season with lemon juice, salt, pepper, garlic powder, and olive oil.  Pour a small amount of plain breadcrumbs in the plastic bag.  Shake well.  Then place the cod in a covered baking dish with a little water.  Sprinkle capers and chopped parsley on top.  Set aside.

2 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Add a small amount of white wine to the green beans.  Top the green beans with chopped parsley.  Microwave on high for 5 minutes.

3 – Microwave the cod for 6 minutes.

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

–cod and green beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SPICY & SWEET BREADED CHICKEN TENDERLOINS WITH DEJON – BROWN SUGAR – RED WINE – ONION – GARLIC – CAYENNE IN SRIRACHA SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–Dejon mustard

–brown sugar

–red wine (cooking wine is fine)

–onion (1, small)

–garlic salt

–Sriracha sauce (bottled)

–cayenne pepper

 

1 – Slice an onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of plain breadcrumbs into the bag.  Shake well.  Place the breaded chicken on top of the onion.  In a small bowl, stir well the following:  3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine.  Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper.  After stirring, pour this sauce over the chicken.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.  I served potatoes and tomato pie with this entrée.

–chicken adapted from allrecipes.com.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

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

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

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

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.

COD WITH MUSHROOMS – BUTTERED CRUMBS – WHITE WINE / QUINOA / BROCCOLI

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

–mushrooms (4 or 5 baby bellas)

–plain breadcrumbs

–Promise Activ (heart-healthy margarine)

–white wine

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–broccoli (1 stalk)

 

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

2 – Wash mushrooms, and then slice them and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod on top of the mushrooms.  Season with salt and pepper.  Set aside.

3 – Place 2 tablespoons of margarine in a microwaveable bowl.  Microwave on high for 20 seconds.  Add breadcrumbs and stir.  Then place the breadcrumbs on top of the cod.  Set aside.

4 – Cut the stalk off the broccoli, leaving some stem and the florets.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 4 minutes.

5 – Microwave the cod for 5 minutes on high.

6 – Serve the dinner hot.

–cod adapted from a scallops recipe from the French Microwave Cookbook; other recipes original.

OVEN FRIED GINGERED SALMON / SQUASH CASSEROLE WITH GREEN ONIONS

–salmon (the size of 3 decks of cards)

–fine plain breadcrumbs (boxed)

–ginger

–clam juice

–2 eggs

–olive oil

–salt and pepper

–summer squash (2 medium)

–green onions (one-half bunch)

–paprika

–milk (dairy, soy, or almond)

–Parmesan cheese

 

1 – Break the eggs into a bowl.  Add a teaspoon of milk, and season with salt, pepper, and olive oil.  Beat briskly.  Submerge the salmon in the egg.  Spread breadcrumbs on a plate.  Turn the salmon in the breadcrumbs.  Transfer the salmon to a covered baking dish.  Add one-fourth cup of clam juice to the dish.  Sprinkle the salmon with salt, pepper, ginger, and a few breadcrumbs.  Season with olive oil.  Set aside.

2 – Peel and slice the squash into one-fourth inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and paprika.  Slice the green onions into one-half inch pieces.  Place on top of the squash.  Sprinkle some breadcrumbs on top.  Season with olive oil.  Pour in 1 inch of milk.  Cook on high in the microwave for 5 minutes.

3 – Cook the salmon on high in the microwave for 4 and one-half minutes.  When finished, check the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the dinner hot.

–salmon adapted from The New York Times 60-Minute Gourmet; squash adapted from the web, Healthy Recipes for Kids (scallop squash).

PARMESAN CHICKEN WITH CRUSHED ALMONDS / SPICY OVEN FRIED OKRA / TOMATO SALAD WITH AVOCADO, FETA, & CAPERS

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–almonds (sliced, one-third small package)

–parsley (fresh if at all possible)

–fine plain breadcrumbs

–eggs (2)

–milk (2 teaspoons, dairy, soy, or almond)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper

–cut okra (one-half package, frozen)

–cornbread stuffing (boxed, one-half cup)

–tomatoes (2 medium)

–avocado (one-half medium)

–feta cheese

–capers

–basil (fresh if possible)

 

1 – Break 2 eggs into bowl.  Add milk.  Season with salt, pepper, and a dollop of olive oil.  Place chicken in bowl and submerge.  Place breadcrumbs on a large plate.  Place the chicken, piece by piece, on the breadcrumbs and roll to cover.  Put the chicken in a covered baking dish.  Pour in a small amount of chicken broth.  Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter.  Pour on top of the chicken.  Season with salt, pepper, parsley, and a tad of olive oil.  Set aside.

2 – Place the okra in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Add 1 inch of water.  Cook on high in the microwave, covered, for 4 minutes.  Then cook for 10 minutes on 50 percent power.  Stir in breadcrumbs, and then cook for 1 minute more.

3 – Slice the tomato and the avocado.  Place on a serving plate.  Add feta cheese, capers, and basil.  Drizzle with olive oil.

4 – Cook the chicken on high for 5 minutes.  Then top with the Parmesan cheese.

5 – Serve the chicken and okra hot, and the tomato salad cold.

–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.

CHICKEN CACCIATORE / GREEN PEAS WITH MUSHROOMS

–4 chicken tenderloins or breast strips

–tomato sauce (one-half can)

–diced tomatoes (one-half can)

–garlic powder

–basil and oregano (fresh if possible)

–white wine

–fine breadcrumbs (boxed, one-third cup)

–chicken broth (non-fat, low sodium)

–capers

–salt and pepper

–olive oil

–onion (one-half, medium)

–green peas (frozen, one-half package)

–mushrooms (4 or 5 small)

 

1 – Slice the onion and place in bottom of a covered baking dish.  Add a little wine and a little chicken broth (about one-fourth cup each).  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Sift breadcrumbs in bag and shake well.  Set aside.

3 – Drain the diced tomatoes.  Place throughout the bottom of the baking dish.  Pour in the tomato sauce.  Stir.  Season with basil and oregano.  Place the chicken on top.  Season with garlic powder and olive oil.  Add about a dozen capers on top.  Set aside.

4 – Pour green peas in a covered baking dish.  Slice mushrooms and place on top.  Season with salt, pepper, and olive oil. Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Cook the chicken on high in the microwave for 8 minutes.

6 – Serve the dinner hot.

–chicken inspired by food.com; green peas original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.

BASIL TILAPIA PARMIGIANO / SPICY OVEN FRIED OKRA

–tilapia (2, medium)

–basil (fresh if possible)

–tomato (medium, fresh)

–red wine (cooking wine is fine)

–garlic powder

–Italian-seasoned breadcrumbs (packaged)

–okra (2 large handfuls, fresh)

–Shake n Bake seasoning mix, hot and spicy

–olive oil

–salt and pepper

1 – Chop tomato and add to covered baking dish.  Season with salt, pepper, olive oil, and 4 tablespoons of red wine.  Add basil.  Cook for 5 minutes in the microwave on high.  Set aside.

3 – Cut the okra into half-inch pieces.  Place in plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake n Bake seasoning mix into plastic bag.  Shake well.  Add 2 inches of water to an uncovered baking dish.  Pour in the okra.  Cook for 10 minutes in the microwave on high.  Check from time to time to be sure that water has not boiled out.  When finished, cover to preserve warmth.

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

5 – Serve the tilapia and the okra hot.

–recipes original.

PARMESAN CHICKEN / CAULIFLOWER WITH ONION AND OREGANO / GREEN SALAD

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–fine breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–cauliflower

–onion

–oregano (fresh if possible)

–salad greens

–lemon juice

1 – Remove the leaves from the cauliflower.  Then chop off the florets into 2-inch pieces.  Place in one level in a wide-mouthed, large baking dish with cover.  Chop one onion and stir into the cauliflower.  Season with salt, pepper, olive oil, and oregano.  Add one inch of plain water.  Cook, covered, on high for 15 minutes in the microwave.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and a generous amount of olive oil.  Add one-quarter package of Parmesan cheese.  Shake well.  Then add one-quarter cup of breadcrumbs, and shake again.  Place in bottom of covered baking dish.  Add a little water.  When cauliflower is finished cooking, cook the chicken in the microwave for 5 minutes.

3 – Place 2 handfuls of salad greens in mixing bowl.  Season with salt, pepper, a few drops of lemon juice, and olive oil.  Place in serving dish.

4 – Serve the chicken and cauliflower hot, with the salad on the side.

–chicken and salad adapted from Real Simple Meals Made Easy; cauliflower original.