WALNUT – ENCRUSTED CATFISH WITH MAPLE SAUCE / SPINACH – MUSHROOM – ZUCCHINI SALAD / QUINOA

Note:  This is delicious, to our tastes, that is.  An easy company meal.

–3 catfish (small filets)

–walnuts

–cereal flakes (corn flakes, Special K, etc.)

–maple syrup

–butter or margarine

–salt and pepper

–olive oil

–spinach (fresh, pre-packaged)

–mushrooms (I use baby bellas, 4 or 5)

–zucchini (1 medium)

–feta cheese

–Caesar dressing

–quonoa (boxed)

–chicken broth (non-fat, low sodium)

 

1 – Pour two-thirds cup of quinoa in large, wide-mouthed baking dish with cover.  Add one and one-third cups chicken broth.  Cook on high in microwave for 6 minutes; then continue cooking on 50 percent power for 9 minutes.  Set aside, with cover to preserve warmth.

2 – Prepare salad by chopping zucchini and mushrooms.  Add 2 handfuls of spinach and one-fourth small package of crumbled feta cheese.  Season with salt and pepper.  Set aside.

3 – Using food processor, pulse one-fourth cup of cereal and one-fourth cup of walnuts until smooth.  Place catfish in plastic bag, seasoning with salt, pepper, and olive oil.  Pour in the cereal – walnut mixture, shaking well.  Place in baking dish with cover.  Set aside.

4 – Heat 2 tablespoons of butter in microwaveable dish with cover for 20 seconds.  Add one-fourth cup of maple syrup.  Stir.  Set aside.

5 – Add Caesar dressing to salad to taste, not too much.  Serve the salad as an appetizer, while you cook the catfish. 

6 – Cook the catfish for 6 minutes in the microwave on high.

7 – After finishing the salad, serve the hot catfish on top of the warm quinoa.  Use the maple – butter sauce as a dipping sauce (or pour over catfish if desired).

–catfish adapted from nuts.com; salad original.

CHICKEN – BRIE – AVOCADO WRAPS

Note:  For two people at one dinner—no leftovers.  If you serve oven fried okra, cook this first.  (See #4, below.)

–2 chicken tenderloins or breast strips

–avocado

–brie cheese

–Caesar salad dressing

–spinach (fresh, pre-packaged)

–cornbread stuffing (pre-packaged)

–olive oil

–salt and pepper

–tortilla wraps (wheat, 2)

 

1 – Put one-half cup of cornbread stuffing in a plastic bag.  Pound to make very fine pieces.  In a separate bag, place the chicken, and season with salt, pepper, and olive oil.  Add the chicken to the bag with the stuffing.  Shake well.  Lay chicken in a covered baking dish.  Cook for 3 minutes on high in the microwave.

2 – Lay out the tortilla wraps on two plates.  Lay a few leaves of spinach in the middle of each, in a line.  Sprinkle with feta cheese.  Cut open an avocado and remove the pit.  Slice downward each half several times.  Remove with a spoon.  Lay one half avocado in the middle of each wrap.  Drizzle a little Caesar dressing on the vegetables. 

3 – When chicken is done, lay one piece lengthwise on each wrap.  Roll up.  Secure with toothpicks.  Cut down the center.

4 – I served oven fried okra with the wraps.  Use the search box, typing oven fried okra to bring up the recipe. Cook the okra first.

5 – Serve warm.

–adapted from Blogging from Joy’s Kitchen.

COD WITH THYME AND BLACK OLIVES / CAESAR SALAD

–cod (the size of three decks of cards)

–black olives (one small can)

–thyme (fresh if possible)

–salt and pepper

–olive oil

–mixed salad greens (pre-packaged)

–walnuts

–onion (one-half)

–croutons

–Caesar salad dressing

 

1 – Place cod in covered baking dish.  Add a little water.  Snip small bits of thyme on top of the cod.  Drench the cod in lemon juice.  Place the black olives on either side of the cod (but not on top, which would affect cooking time).  Season with salt, pepper, and olive oil.  Set aside.

2 – Dump half a package of mixed salad greens in a mixing bowl.  Add 2 handfuls of walnuts.  Chop one-half onion, and then add to salad.  Add croutons (whatever number desired).  Salt and pepper the salad.  Add Caesar dressing, amount desired.  Stir well.

3 – Cook the cod for 5 minutes in the microwave on high.  

4 – Serve the cod hot and the salad cold.

–adapted from Food Network; salad original.