GRECIAN CHICKEN & POTATOES WITH OREGANO & GREEN ONIONS IN LEMON & BROTH SAUCE / CAESAR SALAD WITH ROMAINE LETTUCE – BROCCOLI FLORETS – PARMESAN / BACON – FLAVORED ZIPPER PEAS

–4 chicken tenderloins or breast strips

–potato (1, medium)

–oregano (fresh if possible)

–green onions (3 stalks)

–lemon juice

–chicken broth (non-fat, low sodium)

–romaine lettuce

–broccoli florets (half a head, florets only)

–Parmesan cheese (shredded)

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

–zipper peas (frozen)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place one and one-half cup of peas in a slow cooker with water just to cover.  Season with 1 teaspoon of salt and a little olive oil.  Sprinkle Bac-n pieces on top.  Stir.  Cook on low for 5 and one-half hours, or on high for 3 and one-half hours.  When finished, keep on warm until time for dinner.

 

2 – Break off 6 romaine leaves.  Rinse and pat dry with paper towels.  Break into bite-sized pieces.  Wash and remove florets only from half a head of broccoli.  Place the romaine and the broccoli in a mixing bowl.  Add a generous amount of Parmesan cheese.  Season with salt and pepper.  Just before serving dinner, add creamy Caesar salad dressing to taste.  Stir well.

3 – Wash and cut the potato, skin on, into 1-inch pieces.  Place in a covered baking dish with 1 inch of chicken broth.  Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil.   Microwave on high for 5 minutes.  Then nestle the chicken amid the potatoes (keeping potatoes uncovered).  Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil.  Place 3 stalks of chopped green onions on top.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken and potatoes hot, with the peas as a side.

–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.

SWEET ROSEMARY – THYME – PARSLEY CHICKEN WITH GOLDEN RAISINS – MUSHROOMS – ONION IN SHERRY & WHITE WINE SAUCE / PARMESAN CAESAR SALAD WITH TOMATO

–4 chicken tenderloins or breast strips

–rosemary, thyme (bottled)

–parsley (fresh)

–golden raisins (1 handful)

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

–onion (one-half, chopped)

–sherry (cooking sherry is fine)

–white wine (cooking wine is fine)

–spring mix salad greens (one-half package)

–Parmesan cheese (shredded)

–tomato (1, fresh, chopped, medium)

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

1 – Place the chopped onion, sliced mushrooms, and raisins in a covered baking dish with a combination of sherry and white wine, just a little.  Season with salt, pepper, thyme, rosemary, and olive oil.   Microwave on high for 4 minutes.  Nestle the chicken amid the vegetables.  Season with salt, pepper, thyme, rosemary, and olive oil.  Sprinkle a very small amount of plain breadcrumbs on top.  Then add chopped parsley.  Microwave on high for 5 and one-half minutes.

2 – Place one-half package of spring mix in a mixing bowl.  Chop a tomato, and season it with salt and pepper; then add to the bowl.  Add a generous amount of Parmesan cheese.  Just before serving dinner, add Caesar salad dressing to taste.

3 – Serve the salad as a first course.  Then serve the chicken hot.  I also served squash casserole (for recipe, use the search box on this blog).

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

HERBED SPICY SHRIMP & CHICKEN WITH GREEN PEAS – TOMATO – SWEET ONION / RICE PILAF / TRADITIONAL CAESAR SALAD WITH PARMESAN & SEASONED CROUTONS

–4 chicken tenderloins or breast strips

–shrimp (12, thawed from frozen, small, deveined, tail-off, raw)

–green peas (frozen, to be steamed in package)

–tomato (1, medium, vine-ripened, fresh)

–sweet onion (one-half, sliced)

–oregano (fresh if possible)

–mint (fresh if possible)

–lemon zest (lemon peel, bottled)

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–rice pilaf (boxed)

–romaine lettuce (half a package)

–Parmesan cheese (shredded)

–seasoned croutons (packaged)

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

1 – Pour the rice pilaf into a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water.  Season with olive oil.  Stir.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes. 

2 – Slice the tomato and one-half sweet onion into small pieces.  Place in a covered baking dish with a little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Microwave the steamable frozen package of green peas for 4 and one-half minutes.  Place half the peas with the tomato and onion.  Place the chicken on top of the vegetables.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.  Place 12 thawed shrimp in a small bowl with a very little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 2 minutes.  Set aside.

3 – Place one-half package of prepared romaine lettuce in a mixing bowl.  Add Parmesan cheese to taste.  Season with salt and pepper.  Add Caesar dressing to taste.  Stir well.  Sprinkle croutons atop the salad.

4 – Microwave the chicken for 8 minutes.  When finished, pour the shrimp on top. 

5 – Serve the Caesar salad as a first course.  Serve the chicken and shrimp with vegetables atop the rice pilaf.   

–chicken and shrimp recipe adapted from Edward Giobbi’s Italian Family Cooking; other recipes original.

ASIAN MARINATED CHICKEN WITH HONEY – GINGER – GREEN ONIONS – SESAME SEEDS IN SOY SAUCE / RICE STICKS / CAESAR SALAD WITH RED BELL PEPPER / RED ONION / WALNUTS / AVOCADO

–4 chicken tenderloins or breast strips

–lemon juice

–soy sauce

–honey

–ginger

–garlic – herb breadcrumbs (boxed)

–green onions (2 stalks)

–sesame seeds (bottled)

–salt and pepper

–olive oil

–rice sticks (rice noodles, packaged)

–spring mix salad greens

–Caesar salad dressing

–red bell pepper (2 slices, chopped)

–walnuts (toasted, 1 handful)

–red onion (one-half, sliced)

–avocado (1, medium, diced)

1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner.  Place the marinated chicken with marinade in a covered baking dish.  Season with pepper and ginger.  Sprinkle breadcrumbs very sparingly on top.  Pour 1 slender thread of honey on top of each piece of chicken.  Sprinkle sesame seeds generously on chicken.  Dice the green onions into one-fourth inch pieces, and place on top of the chicken.  Season with olive oil.  Pour additional soy sauce around the chicken.  Set aside.

2 – Place 2 handfuls of rice sticks in water to cover.  Microwave on high for 10 minutes.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add chopped red bell pepper, walnuts, red onion.  Season with salt and pepper.  Add Caesar salad dressing (to taste) and stir well.  Fold in a diced avocado.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.

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

DILLED SALMON WITH CAESAR – PARMESAN SALAD / BACON – FLAVORED TOMATO – BASIL PINTO BEANS WITH ONION

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

–dill (fresh if possible)

–Parmesan cheese (shredded, packaged)

–spring mix (one-half package salad greens)

–salt and pepper

–olive oil

–pinto beans (dried, two-thirds cup; soak overnight)

–Bac’n pieces

–diced tomatoes (1 can, no salt)

–basil (fresh if possible)

–onion (one-half, sliced)

–chicken broth (non-fat, low sodium)

 

1 – Place the soaked pinto beans in a slow cooker with the can of diced tomatoes.  Add chicken broth to the level of 1 inch above the beans and tomatoes.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces and olive oil.  Cook for 7 hours in the slow cooker on low (longer if necessary).  When the beans are tender, keep on the “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Sprinkle Parmesan cheese on top, and then season with dill and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that center is done.  If not, replace in microwave for 1 minute.

3 – Place the spring mix in a mixing bowl.  Season with salt, pepper, and Parmesan cheese.  To taste, add Caesar dressing.  Stir well.

4 – Serve the salmon on top of the Caesar – Parmesan salad, with the beans as a side.

–salmon with salad adapted from wild Alaskan seafood web site; beans original.

A Simple Dinner:  DILLED SALMON & PARMESAN – GOUDA CAESAR SALAD

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

–dill

–salt and pepper

–salad greens

–Parmesan cheese

–Gouda cheese (one-fourth package)

–Caesar salad dressing (creamy)

–croutons

–matchstick carrots (packaged, 2 handfuls)

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

2 – Add 2 handfuls of salad greens to a mixing bowl.  Cut the Gouda cheese in thin, bite-sized pieces and add to the bowl.  Add carrots.  Sprinkle with Parmesan cheese and croutons.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

3 – Microwave the salmon for 4 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.

4 – Serve the salmon, hot, atop the cold Caesar salad.

–salmon and salad adapted from wildalaskaseafood.com.

A Simple Dinner:  COD WITH PARSLEY IN A CATSUP & LEMON SAUCE / WHITE RICE / BROCCOLI / GREEN SALAD WITH FETA & TOASTED WALNUTS

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

–catsup

–lemon juice

–parsley

–white rice

–broccoli

–salad greens

–Caesar salad dressing

–feta cheese

–toasted walnuts

 

1 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Add one-fourth cup of catsup to a small bowl.  Stir in 3 tablespoons on lemon juice.  Smooth over the cod.  Season with parsley on top.  Drizzle olive oil over the whole.  Set aside.

2 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with a half teaspoon of salt and a couple of drops of olive oil.  Cook in the microwave on high for 3 minutes.  Let sit at least 5 minutes.

3 – Chop the stalk off a head of broccoli.  Break apart, with a knife, the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (longer for more tender broccoli).

4 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese and handful of toasted walnuts.  (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more.  Do this ahead of time.)  To the mixing bowl, add a small amount of Caesar salad dressing.  Season with salt and pepper.  Stir well.

5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side.  Serve the latter hot.

–cod adapted from my mother’s recipe; other recipes original.

CURRIED CHICKEN WITH GINGER AND YOGURT / WHITE RICE / CAESAR SALAD WITH AVOCADO AND FETA

–4 tenderloins or breast strips

–ginger

–curry

–cumin

–yogurt

–onion

–tomato sauce (1 small can, 8 ounces)

–salt and pepper

–olive oil

–garlic powder

–romaine lettuce

–feta cheese

–Caesar salad dressing (bottled)

–avocado

 

1 – Use a slow cooker, cooking all day long on low (or 4 hours on high).  Pour in tomato sauce, 1 tablespoon of curry powder, 1 teaspoon of garlic powder (or to taste), 1 teaspoon of ginger, one-half teaspoon of cumin, one-fourth cup of water, a chopped onion, salt and pepper to taste. Stir well.  Add chicken.  Season with a drop of olive oil.  Cut on cooker to low for all day.

2 – When ready to make final preparations, remove chicken from the cooker and use two forks to shred.  Return chicken to slow cooker. 

3 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-third cup of water.  Season with one-half teaspoon of salt and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let stand at least 5 minutes.

4 – Place one-half package of romaine lettuce in mixing bowl.  Sprinkle one-fourth package of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing and stir well.  Chop an avocado and fold into the lettuce and feta. 

5 – Add one-third cup of yogurt to the slow cooker and stir well.  Remove from heat and serve immediately.

6 – Serve the salad as an appetizer.  Serve the curried chicken on top of the white rice.

–chicken adapted from Real Simple; salad original.

COQ AU VIN / CAESAR SALAD WITH FETA AND TOMATO

Note:  Cabernet red wine works best with this recipe (not cooking wine).

–4 chicken tenderloins or breast strips

–Cabernet red wine

–onion

–carrots

–mushrooms (I use baby bellas)

–marjoram, thyme, garlic powder

–salt and pepper

–olive oil

–Bac’n pieces (soy bacon)

–white rice (instant, boxed)

–salad greens (I used spring mix)

–Caesar salad dressing (Paul Newman’s creamy is good)

–feta cheese

–tomato

 

1 – Slice onion, carrots, mushrooms (a modest amount of all three) and place in bottom of covered baking dish.  Sprinkle with olive oil.  Pour 1 inch of red wine in dish.  Cook on high for 3 minutes in the microwave.  Set aside.

2 – Measure two-thirds’ cup of white rice into measuring cup.  Then pour into wide-mouthed, large baking dish.  Add two-thirds’ cup of water and 1 teaspoon of salt.  Cook for 3 minutes in the microwave on high.  When finished, let sit for at least 5 minutes.

3 – Place 2 handfuls of salad greens in mixing bowl.  Chop 1 tomato and add to the bowl.  Sprinkle half a package of feta cheese in the bowl.  Season with salt and pepper.  Pour 2 tablespoons of Caesar salad dressing into the bowl and stir well.  Prepare for serving.

4 – Place chicken on top of vegetables and wine.  Season with marjoram, thyme, garlic powder, and salt and pepper.  Add a little olive oil.  Sprinkle Bac’n pieces on top.  While you serve the salad, cook for 6 minutes in the microwave on high.

5 – Serve the salad as a first course.  Then serve the coq au vin on top of the white rice, while still hot.

–coq au vin adapted from Joy of Cooking; salad original.

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.