CHICKEN TOPPED WITH MINCED PINE NUTS / PENNE PASTA & WILTED BUTTER LETTUCE IN MARINARA SAUCE OF FRESH TOMATO – MINCED PINE NUTS – GARLIC

–4 chicken tenderloins or breast strips

–pine nuts (half a small package, minced in food processor)

–salt and pepper

–olive oil

–penne pasta (1 cup uncooked)

–butter lettuce (one-third package)

–tomatoes (2, fresh, medium)

–garlic powder

–extra virgin olive oil

1 – Place one-half small package of pine nuts in a food processor.  Mince almost to a paste.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Spread a small amount of the minced pine nuts atop the chicken.  Set aside.

3 – Place 1 cup of uncooked penne pasta in an uncovered baking dish with water to generously cover.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 10 minutes.  Set aside.

4 – Chop the tomatoes on a cutting board.  Season with salt, pepper, and garlic powder.  Add to the minced pine nuts in a food processor.  Season with olive oil.  Process to a liquid.  When finished, pour the sauce into a mixing bowl.  Add drained pasta.  Add one-third package of butter lettuce.  Stir well.  Place in a serving bowl.

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

6 – Serve the chicken hot, atop the cool pasta and butter lettuce with marinara sauce.

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

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BARBECUED SALMON WITH LEMON SLICES & ONION RINGS / BUTTER LETTUCE SALAD WITH TOASTED WALNUTS – CARROTS – SUMMER SQUASH – SEASONED CROUTONS IN ITALIAN DRESSING

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

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

–lemon (fresh, cut horizontally)

–onion (one-half, cut horizontally)

–butter lettuce (one-third package)

–toasted walnuts (toast in microwave for 2 minutes per large plate; then stir and toast 2 minutes more)

–miniature carrots (8 to 10, sliced)

–summer squash (1, small, sliced)

–croutons (packaged; seasoned; I use Texas Toast brand)

–Italian salad dressing (bottled; I use Paul Newman’s)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Slice the one-half onion horizontally, and lay the slices on either side of the salmon.  Slice the lemon horizontally, and lay the slices atop the salmon.  Pour one-third cup of barbecue sauce atop the salmon, onion, and lemon.  Season with olive oil.  Set aside.

2 – Add one-third package of butter lettuce to a mixing bowl.  Add a handful of toasted walnuts; 8 to 10 sliced miniature carrots; 1 small, sliced summer squash; and a generous amount of croutons.  Wait until just before dinner to add the Italian salad dressing to taste.  Stir well.

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

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served field peas with snaps and corn seasoned with olive oil (recipes, see the search box on this blog).  Corn is especially good with salmon.

–recipes original.

LEMONY CHICKEN WITH PARSLEY & GARLIC IN DEJON – WHITE WINE – BROTH SAUCE / BUTTER LETTUCE SALAD WITH PINEAPPLE & TOASTED WALNUTS IN GINGER – SESAME DRESSING / CAULIFLOWER & ONIONS WITH THYME IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–parsley

–garlic powder

–Dejon mustard (I used Grey Poupon)

–white wine

–flour

–chicken broth (non-fat, low sodium)

–butter lettuce (half a package)

–pineapple (in chunks, one-third can)

–toasted walnuts (1 handful)

–ginger-sesame salad dressing (I used Paul Newman’s)

–cauliflower (1 head, broken apart

–onion (1, whole)

–thyme (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard.  Microwave on high for 1 minute and 20 seconds.  Stir well.  In a separate cup, place 1 tablespoon of flour.  Slowly add the broth mixture to the flour, stirring briskly.  Pour the sauce on top of the chicken.  Season the chicken with parsley, garlic, and a little more olive oil.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Add one-third can of chunk pineapple and 1 handful of walnuts.  Stir well.  Just before serving, add ginger – sesame salad dressing to taste, and stir again.

3 – Wash and cut off the cauliflower in chunks.  Place in a covered baking dish with 1 inch of chicken broth.  Cut 1 onion into 8 pieces, and place atop the cauliflower.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

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

5 – Serve the salad as a first course.  Then serve the chicken hot, with the cauliflower and onion as a side.

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

A Simple Dinner:  SHRIMP CAESAR SALAD WITH PARMESAN

–shrimp (thawed from frozen, count 60 to 80 small, one-half package)

–butter lettuce (packaged)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–Parmesan cheese (shredded, packaged)

1 – Place half a package, about 40 small shrimp in one layered in a large, wide-mouthed, covered baking dish with an inch of water.  Microwave on high for 3 minutes.  When finished, add cold water to the dish, and then drain. 

2 – Place one-half package of butter lettuce in a mixing bowl.  Season with salt.  Add creamy Caesar salad dressing to your taste.  Then place one-half of the lettuce on each of two large plates.  Sprinkle with Parmesan cheese.  Then place 20 shrimp on each plate.

3 – Serve the plate ready-prepared.

–recipe adapted from Locals, a restaurant in Oxford, Mississippi.

CURRIED CHICKEN WITH FAUX BACON – EGG – MINCED PEANUTS – PARSLEY IN COCONUT MILK / WHITE RICE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE WITH BASIL TOMATO – AVOCADO – FAUX BACON IN CAESAR DRESSING

–4 chicken tenderloins or breast strips

–curry powder (boxed)

–Bac’n pieces (soy bacon)

–minced peanuts (use a food processor)

–parsley (fresh)

–eggs (2)

–coconut milk (lite, canned)

–white rice (instant)

–asparagus (one-half bunch, fresh)

–lemon zest (bottled)

–salt and pepper

–olive oil

–butter lettuce (half a package)

–tomato (1, fresh, medium)

–basil

–avocado

–Caesar salad dressing

1 – Place chicken in a covered baking dish.  Add one-fourth cup of coconut milk to 2 tablespoons of curry powder.  Stir well.  Add this sauce to the chicken.  Sprinkle minced peanuts and parsley over the chicken.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Chop 1 tomato, and season with salt, pepper, and basil; then add to the bowl.  Stir well.  Set aside.

3 – Place two-thirds cup of white rice to a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes to allow water to be absorbed.

4 – Place one-half bunch of asparagus to a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

5 – Break 2 eggs in a shallow, covered baking dish.  Stir, and season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.  When finished, chop the egg and keep covered to preserve warmth.

6 – Microwave the chicken on high for 5 and one-half minutes.  When finished, sprinkle chopped egg and Bac’n pieces on top.

7 – Add Caesar dressing to the salad.  Stir well.  Then fold in 1 chopped avocado.

8 – Serve the salad as a first course.  Then serve the curried chicken atop the white rice, with the asparagus as a side.

–curried chicken adapted from To the Taste of a King; other recipes original.

BARBECUED SALMON SEASONED WITH RED WINE / BUTTER LETTUCE WITH GREEN GRAPES & FRESH PEAR IN ITALIAN SALAD DRESSING / BROWN RICE IN BROTH / GREEN BEANS WITH SLICED ALMONDS

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

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

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–green grapes (about a dozen, sliced in half)

–pear (fresh, medium, chopped)

–Italian salad dressing

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half package)

1 – Place salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil.  Stir well.  Pour over the salmon.  Set aside.

2 – Pour one-half package of butter lettuce in a mixing bowl.  Slice 12 grapes in half, and add to the bowl.  Wash and then dice a pear, adding to the bowl.  Season with salt and pepper.  Add Italian salad dressing to taste.

3 – Measure two-thirds cup of brown rice, and place in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

4 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Sprinkle one-half small package of sliced almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the salmon for 5 minutes.

6 – Serve the salad as a first course.  Serve the salmon hot, atop the brown rice, with the green beans as a side.

–recipes original.

LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

4 – Microwave the flounder for 4 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

COD & WHIPPED POTATO PUFFS WITH PARMESAN & PARSLEY TOPPED WITH CRUSHED CROUTONS / BUTTER LETTUCE SALAD WITH HONEYED STRAWBERRIES & PECANS AND FETA IN LEMON JUICE & EXTRA VIRGIN OLIVE OIL

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

–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)

–parsley (fresh if possible)

–Parmesan cheese (2 tablespoons)

–salt and pepper

–olive oil

–seasoned croutons (packaged)

–garlic powder (bottled)

–egg (1, whole)

–butter lettuce (one-half package)

–honey

–strawberries (8 to 10, fresh)

–pecans (half a small package)

–lemon juice

–extra virgin olive oil

1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When cooled somewhat, place in a food processor and pulse until smooth.  Set aside.  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.  When finished, place the cod in a mixing bowl, and break apart (small pieces).  Add the whipped potatoes to the mixing bowl.  Season with a generous amount of parsley, some salt and pepper, and garlic powder.  Add 2 tablespoons of Parmesan cheese.  Break an egg and place in the bowl.  Stir well.  Place in single-serving microwaveable bowls.  Add 1 cup of croutons to a plastic bag.  Crush by using the back of an ice cream spoon against the kitchen counter.  Then sprinkle the crushed croutons atop the cod-potato.  Set aside.

2 – Place one-half package of butter lettuce salad in a mixing bowl.  Slice the strawberries and place in a separate small bowl.  Add one-half small package of chipped pecans.  Season with honey, generously.  Stir well.  Then add to the lettuce.  Season with salt and pepper.  Add one-third package of feta cheese.  Sprinkle lemon juice and extra virgin olive oil.  Stir.

3 – Microwave the cod-potato puffs on high for 4 minutes.

4 – Serve the cod-potato puffs hot, with the salad as a side.

–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.