BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

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

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

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CHICKEN TARRAGON WITH CARROTS – GREEN ONIONS – CELERY IN A CREAM SAUCE WITH WHITE WINE

–6 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–carrot chips (fresh, 1 handful)

–green onions (fresh, 4 stalks, chopped)

–celery (fresh, 2 stalks, chopped)

–creamer (almond or soy for lactose-free; or dairy)

–milk (almond for lactose-free; or dairy; soy does not microwave well)

–white wine

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place 1 handful of carrot chips in a covered baking dish.  Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly.  Then pour the sauce over the carrots/green onions/celery.  Stir.  Microwave on high for 4 minutes.

3 – Place the chicken in the sauce with the vegetables.  Season with salt, pepper, tarragon, and olive oil (a few drops only).  Microwave on high for 8 and one-half minutes.

4 – Serve the chicken and sauce hot. 

–chicken inspired by Julia Child’s The French Chef Cookbook.

CREAMED & BRANDIED CHICKEN TENDERLOINS ON SLICED BABY BELLA MUSHROOMS & CARROT CHIPS IN BRANDY – APPLE JUICE – CREAMER SAUCE & TOPPED WITH MINCED GREEN ONIONS

–6 chicken tenderloins (or breast strips)

–mushrooms (4 or 5 baby bellas, sliced)

–carrot chips (packaged, 1 handful)

–brandy (buy a small, inexpensive bottle)

–apple juice

–creamer (almond or soy for lactose-free; or dairy whipping cream)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Add 1 handful of ready-prepared carrot chips (or 2 peeled carrots, sliced).  Add 3 or 4 tablespoons of brandy, one-fourth cup of apple juice, and one-fourth cup of almond or soy creamer (or dairy).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and olive oil.  Slice 2 stalks of green onions and sprinkle on top of the chicken.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 4 minutes; then microwave for 8 minutes on 50 percent power.  Check during cooking to be sure that dish is not bubbling up; if so, take remaining time and double it, then use 50 percent power for the remainder of the cooking.

4 – For testing, cut apart one of the chicken tenderloins from the center of the dish.  If not cooked, replace in the microwave for 2 minutes more on high.

5 – Serve the chicken, vegetables, and sauce hot, atop couscous (my choice), white or brown rice, quinoa, or pasta (recipes, see the search box on this blog).

–chicken adapted from Rene Verdon, White House chef during the Kennedy administration in the sixties, from The White House Chef Cookbook.

POT – AU – FEU:  CHICKEN STEW IN A POT WITH CARROTS – GREEN ONIONS – CELERY SEASONED WITH THYME – GROUND CLOVES – BAY LEAVES – MINCED GARLIC IN CHICKEN BROTH GRAVY

For 4:

–6 chicken tenderloins or breast strips

–carrots (2, fresh, peeled and sliced)

–green onions (3 stalks, chopped)

–celery (2, fresh, chopped)

–thyme, ground cloves, bay leaves (2) (bottled)

–minced garlic (in a jar)

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery.  Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil.  Add chicken broth just to cover the chicken and vegetables.  Cook on low in the cooker for 5 hours. 

2 – Then remove the chicken to a plate, and shred with 2 forks. 

3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When broth has heated, slowly add to the flour, stirring briskly.

4 – Place the broth/flour and the chicken back in the cooker.

5 – Cook on low for one-half hour more.

6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.

–chicken inspired by Julia Child’s The French Chef Cookbook.

TARRAGON – PARSLEYED COD AMERICAINE ROLLED IN BREADCRUMBS WITH GREEN ONIONS – CARROTS – CELERY – GARLIC IN SAUCE OF BRANDY – WHITE WINE – BROTH

Note:  This recipe was originally intended for lobster but works well with cod.

For 4:

–cod (size of 3 decks of cards, 1 pound)

–tarragon

–parsley (fresh, 1 handful)

–breadcrumbs (boxed)

–green onions (2 stalks, chopped)

–celery (1 stalk, chopped)

–carrots (1 handful, chips)

–garlic (minced, in a jar)

–brandy (buy a small, inexpensive bottle)

–white wine

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

 

1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake well.  Then place in the sauce.  Sprinkle tarragon and chopped parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.

–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).

THYME CHICKEN WITH CELERY – ONION – CARROTS IN BROTH

Note:  These are the seasonings for Real Simple’s favorite roast turkey for Thanksgiving 2016.

For 4:

–6 chicken tenderloins or breast strips

–thyme

–celery (1 stalk, chopped)

–onion (one-half, sliced)

–carrots (shredded, 1 handful)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Chop 1 stalk of celery, and place in a covered baking dish with a little chicken broth.  Add one-half, sliced onion.  Then add 1 handful of shredded carrots.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 and one-half minutes.

3 – Serve the chicken hot, with the vegetables.

–chicken adapted from turkey recipe from Real Simple magazine.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

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

BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

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

CREOLE SALMON & SHRIMP IN WINE & BROTH GRAVY WITH LEMON – ROSEMARY – OREGANO – GARLIC / SPICY PURPLE HULL PEA SOUP WITH SHREDDED CARROTS & ONION

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

–Creole seasoning (bottled, in spices section of grocery store)

–shrimp (tiny, a dozen, thawed from frozen)

–white wine

–chicken broth (non-fat, low sodium)

–lemon juice

–rosemary & oregano (fresh if possible)

–garlic powder

–purple hull peas (frozen)

–cayenne pepper (optional)

–shredded carrots (one handful)

–onion (one-half, sliced in small pieces)

–salt and pepper

–olive oil

1 – Place the peas in a slow cooker with water to cover.  Season with 1 teaspoon of salt and a little olive oil.  Optionally, add a generous amount of cayenne pepper.  Add 1 handful of shredded carrots, and one-half sliced onion.  Stir.  Cook for 5 and one-half hours on low.  When finished, keep setting on warm until time for dinner.

2 – Place the salmon in a covered baking dish with a little white wine.  Season with Creole seasoning, pepper, and olive oil.  Set aside.

3 – Rinse and drain about a dozen tiny shrimp.  Place in a covered baking dish.  Place one-half cup of chicken broth in a measuring cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the heated broth to the flour.  Stir well.  Pour atop the shrimp.  Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 5 minutes on high.  When finished, pour the shrimp gravy atop the salmon.

5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog). 

–salmon and shrimp adapted from food.com web site; soup original.

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.

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.

CAESAR SALMON SALAD WITH VEGGIES

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

–basil (fresh if possible)

–salt and pepper

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

–cauliflower (half a head, chopped)

–chickpeas (garbanzo beans, one-half can)

–miniature carrots (6 to 8, chopped)

–feta cheese (one-half small carton)

–mushrooms (baby bellas, 6 to 8, chopped)

–crisp salad greens (includes iceberg lettuce)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Place one-half package of crisp salad greens in a mixing bowl.  Add one-half head of chopped cauliflower, one-half can of chickpeas, 6 to 8 chopped miniature carrots, and 6 to 8 chopped baby bella mushrooms.  Season with salt and pepper.

3 – Flake the salmon, discard the skin, and add the salmon to the salad greens.  Stir well.  Add Caesar salad dressing to taste.  Sprinkle the top with feta cheese.

4 – Serve the salmon salad as a main course, cold.

–salmon salad recipe original.

THYME & PARSLEYED CHICKEN WITH ONION – CARROT – RED BELL PEPPER – MUSHROOMS – CELERY IN BROTH & ATOP WHOLE WHEAT ENGLISH MUFFIN

–4 chicken tenderloins or breast strips

–thyme & parsley (fresh if possible)

–onion (one-fourth, medium)

–miniature carrots (5 or 6, chopped)

–red bell pepper (one-fourth, chopped)

–mushrooms (2 or 3 baby bellas, chopped)

–celery (one-half stalk, chopped)

–chicken broth (non-fat, low sodium)

–2 whole wheat English muffins (warm)

–salt and pepper

–olive oil

1 – Chop the onion, carrots, red bell pepper, mushroom, and celery, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, thyme, parsley, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken amid the veggies.  Season with salt, pepper, thyme, and parsley.  Microwave on high for 5 and one-half minutes.

4 – Microwave the English muffins for 40 seconds.

3 – Serve the chicken hot, atop the warm whole wheat English muffins.

–chicken adapted from the chicken soup recipe of a friend in Minnesota.

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

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

CREAMY & SPICY ROSEMARY CHICKEN WITH ONION & MUSHROOMS / BROCCOLI / HERBED GREAT NORTHERN BEAN SOUP WITH ONION – CELERY – CARROTS – PASTA

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–flour

–Sriracha sauce (chili sauce)

–onion (1, divided,  medium)

–mushrooms (4 or 5 baby bellas, sliced)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–broccoli (1 head)

–great Northern beans (two-thirds cup, dried, soak overnight)

–shredded carrots (1 handful)

–celery (1 stalk, chopped)

–pasta (penne, 1 and one-third cup, dry)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–garlic powder, basil, bay leaves (2), rosemary

1 – Place great Northern beans in a slow cooker.  Add one-half chopped onion, 1 handful of shredded carrots, and 1 chopped stalk of celery.  Season with garlic powder, basil, 2 bay leaves, rosemary, salt, pepper, and olive oil.  Add 2 tablespoons of marinara sauce and 3 cups of water.  Stir well.  Cook for 5 hours in a slow cooker.  After 5 hours, add 1 and one-third cup of penne pasta; stir.  Cook for another hour (6 hours total for the soup).  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Add 1 tablespoon of Sriricha sauce (for very spicy, add 2 tablespoons).  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the hot milk to the flour, stirring very briskly.  Set aside.

3 – Add one-half chopped onion to a covered baking dish.  Slice 4 or 5 baby bella mushrooms, and add to the dish.  Pour the white sauce (milk and flour) on top of the onion and mushrooms.  Season with salt, pepper, olive oil, and rosemary.  Microwave on high for 4 minutes.  Nestle the chicken amid the sauce and vegetables.  Season the chicken, just a bit, with salt, pepper, olive oil, and rosemary.  Set aside.

4 – Cut off the florets and stems from the stalk of the broccoli, and place the florets and stems in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

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

6 – Serve the bean soup as a first course.  Then serve the chicken hot, with the broccoli as a side.

–bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from the recipe of a friend in Minnesota; broccoli original.

ASIAN CHICKEN SLAW WITH CARROTS – ONION – RED BELL PEPPER IN SEASONED PEANUT SAUCE

–4 chicken tenderloins or breast strips

–angel hair slaw (half a package)

–carrot sticks (2 handfuls)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–peanut butter

–balsamic vinegar

–red wine

–basil

–teriyaki sauce

–lime juice

–garlic powder

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a bit, and cut into fine strips.  Set aside.

2 – Wash the slaw in a mixing bowl, and then rinse in a colander.  Replace in the mixing bowl.  Add 2 handfuls of carrot sticks.  Chop 2 slices of red bell pepper, and add to the bowl.  Finely slice one-half onion, and add to the bowl.  Add the chicken to the mixing bowl.

3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder.  Stir until smooth, adding more teriyaki sauce if too thick.  Pour the sauce atop the chicken and vegetables, and stir well.  Add more teriyaki sauce if needed.  Then stir again.

4 – Serve the salad cold.

–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.

PARMESAN CHICKEN & BROCCOLI IN WHITE SAUCE / TUSCAN BEAN SOUP / SHREDDED CARROTS WITH HONEY – GINGER – OLIVE OIL

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–broccoli (fresh, half a head)

–flour (2 tablespoons)

–milk (1 cup almond or dairy; soy does not work well)

–great Northern beans (two-thirds cup, dried, soak overnight)

–tomato (2 slices, large, fresh)

–shredded carrots (one-third cup for the soup, fresh)

–onion (one-half, sliced small)

–celery (chopped, fresh, 1 stalk)

–garlic powder

–parsley (fresh if possible)

–whole wheat English muffin (1)

–salt and pepper

–olive oil

–shredded carrots (2 handfuls, fresh)

–honey

–ginger

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add 2 slices of a fresh tomato; one-third cup of shredded carrots; one-half onion, sliced small; and 1 stalk of chopped celery.  Season with salt, pepper, garlic powder, parsley, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” until time for dinner.

2 – Place the chicken in a large, covered baking dish.  Place the broccoli, cut florets, all around the chicken (not overlapping).  Pour 1 cup of almond or dairy milk in a measuring cup.  Heat on high in the microwave for 1 minute.  Place 2 tablespoons of flour in a separate cup.  When the milk has heated, slowly add to the cup with the flour, beating vigorously with a spoon.  Season the chicken with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese over the whole dish.  Set aside.

3 – Place 2 handfuls of shredded carrots in a covered baking dish.  Season with salt, pepper, ginger, honey, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes on high.

5 – Microwave 1 English muffin for 20 seconds.  When finished, break apart into small pieces, placing half in each of two soup bowls.  Spoon the soup over the top of the muffin.

6 – Serve the Tuscan bean soup as a first course; then serve the chicken and broccoli hot, with the carrots as a side.

–Tuscan bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken and broccoli adapted from To the Taste of a King (New Orleans cookbook from the fifties); carrots adapted from Real Simple.

A Company Dinner:  ROSEMARY CHICKEN WITH SHREDDED CARROTS & ONION IN BROTH / WILD RICE / ASPARAGUS WITH LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES & HONEY – FETA – TOASTED WALNUTS IN VINAIGRETTE SAUCE

–6 chicken breasts (de-boned)

–rosemary (fresh if possible)

–shredded carrots (2 handfuls)

–onion (1, medium, chopped)

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel)

–salt and pepper

–olive oil

–wild rice (boxed, entire box)

–spinach (fresh, 3 handfuls)

–strawberries (10 or 12, sliced)

–honey

–feta cheese (small carton)

–toasted walnuts (2 handfuls)

–balsamic vinegar

–extra virgin olive oil

1 – Chop an onion and place in the bottom of a long baking dish, sufficient to hold 6 chicken breasts.  Sprinkle 2 handfuls of shredded carrots on top.  Season with salt and pepper.  Add 1 and one-fourth cup of chicken broth to the dish.  Then place the chicken in one layer in the dish.  Season with salt, pepper, rosemary, and olive oil.  Spoon some of the onion and carrot over the chicken.  Place in refrigerator until time to cook.

2 – Place 1 box of wild in a covered baking dish with the packaged herbs.  Add one and three-fourths cup of water.  Season with a few drops of olive oil.  Microwave on high for 10 minutes.  Let sit at least 5 minutes.

3 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes.

4 – Place 3 handfuls of fresh spinach in a mixing bowl.  In a small, separate bowl, place sliced strawberries and honey to taste.  Stir gently.  Place the strawberries in the bowl with the spinach.  Add feta cheese, 1 small carton; and 2 handfuls of toasted walnuts.  Do not add dressing until just before serving:  balsamic vinegar and extra virgin olive oil.  Stir gently.

5 – Microwave the chicken, taken from the refrigerator, for 17 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken hot, with the rice and asparagus as sides.

–chicken inspired by Julia Child’s Mastering the Art of French Cooking; other recipes original.

CURRIED CHICKEN WITH MUSHROOMS – CARROTS – ONION – PARSLEY – BROTH – WHITE WINE IN FAUX CREAM SAUCE / SPLIT GREEN PEA SOUP WITH CARROTS – DILL – ONION  / GARLIC KALE / WHITE CORN

–4 chicken tenderloins or breast strips

–curry (bottled)

–yogurt (non-fat, plain)

–mayonnaise

–flour

–mushrooms (3 baby bellas)

–carrots (2 small handfuls, divided, shredded)

–dill (bottled)

–Bac’n pieces (soy bacon)

–sweet onion (1, divided, fresh, chopped)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–split peas (dried; no need to soak)

–kale (fresh, packaged)

–garlic powder

–white corn (frozen)

–salt and pepper

–olive oil

1 – Measure two-thirds cup of split green peas, and place in a slow cooker.  Add 1 and one-half cups of chicken broth.  Slice one-half onion and add to the cooker.  Add 1 small handful of shredded carrots.  Season with salt, pepper, dill, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until time for dinner.

2 – Place one-half cup of chicken broth in a microwaveable cup.  Microwave on high for 1 minute.  In a second cup, add 1 tablespoon of flour.  Slowly add the broth to the flour, stirring briskly.  Quarter the mushrooms and place in a covered baking dish with the broth-and-flour mixture.  Add 1 handful of shredded carrots.  Slice an onion, and add one-half to the dish.  Chop a small handful of parsley and add to the dish.  Set aside.

3 – Add 3 handfuls of kale to a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Add 1 cup of corn to a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 and one-half minutes.  While the chicken is cooking, stir together 2 tablespoons of yogurt, 2 tablespoons of mayonnaise, and 1 tablespoon of curry powder.  Microwave on high for 45 seconds.  Then spoon over the chicken.

6 – Serve the soup as a first course.  Then serve the chicken hot, with the kale and corn as sides.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

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

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

1 – Place chicken in a covered baking dish with a little red wine.  Season with rosemary, salt, pepper, and olive oil.  Set aside.

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

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

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

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

CHICKEN WITH CARROTS AND ONION IN BROTH GRAVY / GREEN SALAD WITH AVOCADO – TOMATO – ZUCCHINI IN GINGER – SESAME DRESSING

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–shredded carrots (packaged, fresh)

–onion (one-half, fresh, medium)

–salt and pepper

–olive oil

–green salad (packaged)

–avocado (1, fresh, chopped)

–tomato (fresh, large, 2 slices, chopped)

–zucchini (1, fresh, sliced)

–ginger – sesame dressing (Paul Newman)

1 – Pour one-half cup of chicken broth in a microwaveable cup.  Microwave for 45 seconds.  Place 1 heaping teaspoon of flour in a second cup.  Slowly add the heated chicken broth to the flour, stirring vigorously.  Set aside. 

2 – Place 2 handfuls of shredded carrots in a covered baking dish.  Chop one-half onion and add to the baking dish.  Then pour the chicken broth/flour into the baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the carrots and onion.  Season the chicken with salt, pepper, and olive oil.  Set aside.

3 – Add one-half package of green salad to a mixing bowl.  Chop 2 slices of a large tomato; then season with salt and pepper, and add to the bowl.  Peel and slice the zucchini, and add to the bowl.  Add, to taste, the ginger – sesame salad dressing.  Stir to mix well.  Then fold in a chopped avocado.

4 – Microwave the chicken for 6 minutes on high.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; salad original.

BAKED COD WITH MUSHROOMS – CARROTS – GREEN ONION IN BROTH GRAVY / SPRING GREEN SALAD WITH SQUASH – BANANA PEPPER – FETA – GREEN ONIONS

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

–mushrooms (4 or 5, baby bellas)

–miniature carrots (6 to 8, fresh)

–green onions (3, divided)

–flour

–chicken broth (non-fat, low sodium)

–spring mix (salad greens, one-half package)

–squash (2, small, fresh)

–banana pepper (one-half, sliced small)

–feta cheese (one half small container)

–red wine (cooking wine is fine)

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-half cup of chicken broth in a microwaveable cup; microwave for 45 seconds.  Add 1 heaping teaspoon of flour to another cup.  Slowly add the heated broth to the flour, and stir briskly.  Slice mushrooms and carrots, and place in a covered baking dish.  Add the chicken broth with flour.  Microwave the mushrooms and carrots for 3 minutes.  Place the cod amid the vegetables.  Season with salt, pepper, and olive oil.  Slice 1 green onion, and place on top of the cod.  Set aside.

2 – Place one-half package of spring greens for salad in a mixing bowl.  Peel and slice the squash into small pieces.  Dice one-half banana pepper.  Slice 2 green onions into one-half inch pieces.  Add squash, banana pepper, and green onion to the spring greens.  Season with salt and pepper.  Add a small amount of red wine to the salad.  Sprinkle generously with extra virgin olive oil.  Add one-half small container of feta cheese to the salad.  Stir well.

3 – Microwave the cod for 6 minutes.

4 – Serve the salad as a first course; then serve the cod hot.  I also served oven fried okra and great Northern beans (for recipes, use the search box on this blog).

–cod inspired by Julia Child’s Mastering the Art of French Cooking; salad original.

ORANGE CHICKEN IN SAUCE WITH THYME – BROCCOLI – CARROTS – ONION / WHITE RICE

–4 chicken tenderloins or breast strips

–orange sauce (Chinese; I used the brand Panda Express)

–thyme (fresh if possible)

–broccoli (half a head, florets only)

–miniature carrots (about a dozen)

–Vidalia onion (one-half, medium)

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–white rice (instant, boxed)

1 – Break the florets off half a head of broccoli, and place in a covered baking dish.  Cut miniature carrots in small pieces, about half an inch each, and add to the dish.  Slice one-half onion, and add to the dish.  Season with salt, pepper, thyme, and olive oil.  Add one-half of the bottle of orange sauce to the dish.  Stir.  Cut apart chicken into 1-inch pieces.  Place in a plastic bag.  Season with salt, pepper, and olive.  Pour plain breadcrumbs into the bag.  Shake well.  Place the chicken in 1 layer atop the vegetables.  Season with a little more olive oil and with thyme.  Set aside.

2 – Measure two-thirds cup of white rice and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit for at least 5 minutes, still covered.

3 – Microwave the chicken and vegetables for 9 minutes on high.  Stir well.

4 – Serve the chicken and vegetables atop the rice.

–recipes original.

CREAMED & HERBED SALMON WITH ONION & CARROTS IN WHITE WINE – BRANDY SAUCE / OVEN FRIED OKRA / BACON – FLAVORED BLACK – EYED PEAS WITH ONION / GREEN SALAD WITH SQUASH – TOMATO – FETA – GREEN ONIONS – WALNUTS

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

–mayonnaise

–yogurt (plain, non-fat)

–herbes de provence (basil, oregano, thyme, rosemary, savory, lavender)

–Vidalia onion (one-half, small)

–miniature carrots (6 to 8, fresh, packaged)

–white wine (cooking wine is fine)

–brandy (buy a very small, inexpensive bottle)

–salt and pepper

–olive oil

–okra (fresh, 3 handfuls)

–whole wheat chicken stuffing mix

–black-eyed peas (canned)

–Bac’n pieces

–minced onion (bottled)

–baby salad greens (one-half package)

–summer squash (1, small)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–green onions (2 stalks, fresh)

–tomato (1, small)

–salad dressing (your favorite, bottled)

1 – Wash and cut off the stalks of the okra.  Then cut the okra into one-half inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave (uncovered) for 9 minutes.  Set aside.

2 – Place one-half package of baby salad greens in a mixing bowl.  Chop a small tomato; then season with salt and pepper and add to the bowl.  Slice 1 small summer squash; add to the bowl.  Empty one-half small carton of feta cheese into the bowl.  Add 1 handful of walnuts.  Chop 2 stalks of green onions into one-half inch pieces, and add to the bowl.  Finally, add salad dressing of your choice to taste.  Stir well. 

3 – Rinse a can of black-eyed peas in a colander.  Pour into a covered baking dish with a little water.  Season with Bac’n pieces, minced onion, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

4 – Slice an onion and chop 6 to 8 miniature carrots into one-half inch pieces; add to a covered baking dish with a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the salmon in the white wine – brandy sauce.  Season with salt, pepper, herbs de provence, and cayenne pepper.  Set aside.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

6 – Add a generous amount of stuffing to the okra.  Stir well.  Microwave in a covered baking dish for 1 minute.  When finished, keep covered to preserve warmth.

7 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.  Spoon the faux cream sauce over the salmon.

8 – Serve the salad as a first course.  Then serve the salmon hot, with the peas and okra as sides.

–salmon adapted from The Best of French Cooking; other recipes original.

COLD SHRIMP WITH FRESH APPLE SALSA / DILLED CARROTS / GARLIC SPINACH

–shrimp (one-half package, thawed from frozen, peeled, deveined, tail off)

–apple (peeled and chopped finely)

–Vidalia onion (one-half, medium, finely chopped)

–lime juice

–banana pepper (fresh, one-fourth pepper, chopped finely)

–ginger

–salt

–sugar (1 tablespoon)

–cilantro (fresh if possible)

–toasted walnuts (1 handful)

–miniature carrots (one-half package, fresh)

–spinach (fresh, package)

–dill (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

1 – Thaw the shrimp overnight in the refrigerator.  Rinse well.  Place in a large, wide-mouthed, baking dish in 1 layer.  Add a little water.  Microwave for 3 minutes on high.  When finished, submerge the shrimp in cold water.  Keep in the refrigerator until time for dinner.

2 – Peel and chop, finely, 1 apple.  Peel and chop finely 1 Vidalia onion.  Place apple and onion in a mixing bowl.  Sprinkle with lime juice.  Chop finely one-fourth banana pepper, and add to the bowl.  Add 1 handful of walnuts to the bowl.  Season with ginger, salt, 1 tablespoon of sugar, and cilantro.  Stir well.  Keep in refrigerator until time for dinner.  (If making the salsa ahead, do not add walnuts until just before dinner.)

3 – Place the carrots in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Microwave on high for 5 minutes (longer if want more tender carrots).

4 – Place the spinach in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the shrimp cold, with the salsa, and the carrots and spinach as sides.

–salsa adapted from Christine Muhlke’s web site; other recipes original.

A Simple Dinner:  LEMON – THYME – GARLIC CHICKEN IN WHITE WINE SAUCE / SEASONED CARROTS / SEASONED NEW POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–thyme (fresh if possible)

–garlic salt

–white wine (cooking wine is fine)

–miniature carrots (about 20)

–potatoes (6 small or 2 medium)

 

1 – Place the chicken in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Set aside.

2 – Scrub and cut the potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of white wine.  Squirt with lemon juice.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 15 minutes on high (if wine is cold; if not, check to be sure that midway through the wine is not bubbling up too much).  When finished, keep covered to preserve warmth.

3 – Place the carrots in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 9 minutes on high.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, with the potatoes and carrots as sides.

–recipes adapted from a blog site featuring white and red wine.

SUMMERTIME COD SALAD WITH CARROTS – GREEN ONIONS – GINGER / OVEN FRIED GREEN TOMATOES WITH GARLIC – HERB BREADCRUMBS & FETA

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

–carrots (8 miniature, packaged)

–green onions (2 stalks, chopped)

–ginger

–mayonnaise

–salt and pepper

–olive oil

–green tomatoes (2, fresh)

–garlic – herb breadcrumbs (packaged)

–feta cheese

1 – 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.  Cod is done when it begins to break apart.  Set aside and let cool.

2 – Chop the green onions into one-half inch pieces.  Place in a mixing bowl.  Using a food processor with attachment, make carrot strings with the carrots.  Place in the mixing bowl.  Season with salt, pepper, and ginger.  Add mayonnaise to taste.  Stir well.  Then fold in, gently, the broken cod.  Refrigerate until ready to serve.

3 – Slice the tomatoes into two parts.  Season with salt and pepper.  Sprinkle feta cheese on top.  Then sprinkle a light coating of garlic – herb breadcrumbs.  Season with olive oil on top.  Microwave for 10 minutes on high.  Let cool for 10 minutes before serving.

4 – Serve the cold cod salad with the hot tomatoes as a side.

–recipes original.

A Simple Dinner:  SPICY SALMON WITH LIME & CILANTRO / CARROTS WITH BROWN SUGAR

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

–Sriracha sauce

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–brown sugar

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lime juice.  Sprinkle Sriracha sauce on top, to taste.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Place carrots in a covered baking dish with a little water.  Sprinkle brown sugar on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the carrots as a side.

–salmon adapted from Wild Alaska Seafood web site; carrots original.

COD WITH AVOCADO & BLACK OLIVE RELISH / CARROT PUREE

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

–avocado (1, medium)

–black olives (sliced, 1 small can)

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–salt and pepper

–olive oil

1 – Open the avocado and remove the pit.  Slice into one-half inch pieces.  Place in a small bowl.  Empty a can of black olives into the bowl.  Season with lime juice, cilantro, and olive oil.  Fold over gently.  (This will be a cold relish.)

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.  When finished, test the cod to be sure that it is done.  Cod is done when it breaks apart easily.

3 – Place the carrots in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes, until very, very tender.  Empty, with the liquid, into a food processor.  Pulse until smooth.  Then pour into serving bowl.

4 – Serve the cod with the avocado and black olives as a relish on top.  The carrots are a side.

–recipes adapted from Real Simple.

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:  ROSEMARY SALMON WITH LEMON & CAPERS IN WINE SAUCE / CARROTS WITH BROWN SUGAR / GREEN SALAD WITH FETA & CROUTONS

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

–rosemary

–capers (about a dozen)

–red wine (cooking wine is fine)

–lemon juice

–salt and pepper

–olive oil

–miniature carrots

–brown sugar

–salad greens

–feta cheese

–croutons (seasoned)

–salad dressing (your favorite, bottled)

1 – Place the salmon in a covered baking dish.  Drench with lemon juice, and the add one-quarter cup of red wine.  Season with rosemary, salt, pepper, and olive oil.  Add capers on top.  Set aside.

2 – Place 20 miniature carrots in a covered baking dish.  Season with salt, pepper, olive oil, and brown sugar.  Microwave on high for 4 minutes.

3 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese.  Sprinkle with salt, pepper, and croutons (generously).  Add 2 tablespoons of your favorite salad dressing.

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

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

CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.

SMOKED SALMON MIXED SALAD

–smoked salmon (1 piece, packaged)

–salad greens

–tomato (2 slices)

–broccoli (1 small stalk)

–green onions (2 stalks)

–walnuts (1 handful)

–miniature carrots (8)

–honey

–salt and pepper

–extra virgin olive oil

 

1 – Open the package of salmon; remove the skin.  Break into bite-sized pieces.  Set aside.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the bowl.  Slice the green onions into one-half inch pieces and the carrots into one-quarter inch pieces, and add to the bowl.  Add the walnuts.  Wash and then cut off the florets, breaking into small pieces; add.  Season with salt, pepper, honey, and olive oil.  Stir well. 

3 – Place the salmon on top of the salad.

4 – Serve cold.

–recipe original.

A Simple Dinner:  HONEY BARBECUED CHICKEN / CARROTS & ONION WITH DILL

–4 chicken tenderloins or breast strips

–honey

–barbecue sauce (your favorite, bottled)

–salt and pepper

–olive oil

–miniature carrots (about a dozen)

–onion (1, medium)

–dill

1 – Peel and cut the onion into four parts.  Place it in a covered baking dish.  Add a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 8 minutes.  Then add carrots to the same dish.  Season with salt, pepper, dill, and olive oil.   Microwave on high for 4 minutes.

2 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Add a very small amount of water.  Pour a generous amount of barbecue sauce over the whole.  Drizzle a little honey over each piece of chicken.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

CROUTON – ENCRUSTED CHICKEN WITH PARSLEY – THYME – GREEN ONIONS IN RED WINE SAUCE / KALE WITH PESTO SAUCE / BASIL CARROTS

–4 chicken tenderloins or breast strips

–croutons (1 cup, seasoned)

–thyme and parsley

–green onions (2 stalks)

–red wine (cooking wine is fine)

–kale (one-third large package, fresh)

–pesto sauce (or basil, garlic powder, and olive oil)

–carrots (miniature, 12, fresh, packaged)

–basil

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, place croutons.  Pound the croutons on the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the chicken.  Shake well.  Place in a covered baking dish.  Add one-quarter cup of red wine.  Season the chicken with thyme and parsley.  Dice green onions in one-quarter inch pieces.  Sprinkle the onions on top of the chicken.  Add a drizzle of olive oil over the whole.  Set aside.

2 – Place kale in a large, wide-mouthed baking dish with cover.  Add an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir.  The sauce should remain a thick consistency.  Microwave the sauce for 20 seconds on high.  Then pour the pesto sauce over the kale.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

–chicken adapted from Microwave French Cookbook; other recipes original.

ORANGE CHICKEN WITH ROSEMARY – GARLIC – CAYENNE / KALE WITH GARLIC & FAUX BACON / CARROTS WITH GINGER

–4 chicken tenderloins or breast strips

–orange (1, fresh)

–lemon pepper (bottled)

–rosemary

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–kale (fresh, pre-packaged)

–Bac’n pieces

–carrots (miniature, pre-packaged)

–ginger

 

1 – Peel the orange and break apart the sections.  Place in a covered baking dish.  Then cut each section into 2 pieces.  Microwave on high for 2 minutes.  Place the chicken on top of the hot orange sections.  Season with lemon pepper, rosemary, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Fill a large, wide-mouthed, covered baking dish with kale.  Season with salt, pepper, garlic power, and olive oil.  Add 1 inch of water.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces on top, generously.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, ginger, and olive oil.  Add 1 inch of water.  Microwave for 4 minutes on high.

 

4 – Cook the chicken for 6 minutes (longer because of the volume of food that includes the orange).

5 – Serve the dinner hot.

–chicken adapted from Real Simple; carrots adapted from 1908 Provisions restaurant, Fairview Inn, Jackson, Mississippi; kale original.

A Simple Dinner:  TARRAGON CHICKEN WITH WHITE WINE & BROTH / GREEN BEANS WITH ALMONDS / DILLED CARROTS

Note:  I got this dinner on the table in 10 minutes, though I admit that I hurried.

–4 chicken tenderloins or breast strips

–tarragon

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–salt and pepper

–olive oil

–green beans (frozen)

–almonds (12)

–miniature carrots (packaged)

–dill

 

1 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle almonds on top.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 3 minutes.

2 – Place 12 miniature carrots in a covered baking dish.  Season with salt, pepper, dill, and olive oil.  Cook on high in the microwave for 3 minutes.

3 – Place the chicken in a plastic bag.  Add a small amount of olive oil.  Season with salt and pepper.  Add one-fourth cup of plain breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Add chicken broth and white wine just to cover.  Season with tarragon and a little more olive oil.  Cook on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; carrots adapted from a friend’s recipe, Shakopee, Minnesota; green beans original.

A Simple Dinner:  CAJUN COD / BUTTERED CARROTS WITH DILL / SCALLOPPED POTATOES / BUTTER BEANS WITH FAUX BACON

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

–Cajun spice (boxed)

–miniature carrots (fresh, peeled, and packaged)

–dill

–Irish potato (white potato, medium size)

–milk (dairy, soy, or almond)

–paprika

–butter beans (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–Promise Activ (heart-healthy margarine)

–salt and pepper

–olive oil

 

1 – Place cod in a covered baking dish.  Add a little water.  Season with salt, pepper, Cajun spice, and olive oil.  Set aside.

2 – Empty one-third package of carrots onto cutting board.  Slice carrots into 2 pieces each.  Place in a covered baking dish.  Season with salt, pepper, dill, and Promise Activ.  Microwave on high for 4 minutes.

3 – Scrub white potato thoroughly.  Slice into one-quarter inch pieces, the width of the potato.  Place in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add 1 inch of milk.  Cook on high in the microwave for 5 minutes, and then cook on 50 percent power for 10 minutes.  Keep covered to preserve warmth.

4 – Use colander to drain butter beans.  Rinse well.  Place in covered baking dish with a little water.  Season with pepper, Bac’n pieces, and Promise Activ.  Cook on high in the microwave for 3 minutes.

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

6 – Serve the meal hot.

–recipes original.

CINNAMON SALMON WITH ONION, BLACK OLIVES, & RED BELL PEPPER / COUSCOUS / BUTTERED CARROTS WITH HERBS

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

–cinnamon

–red bell pepper (2 slices)

–onion (one-half, medium)

–black olives (1 small can, sliced)

–salt and pepper

–olive oil

–couscous with garlic & olive oil (boxed; plain may be substituted)

–carrots (4, medium)

–rosemary, thyme, marjoram, garlic powder, oregano, basil

–Promise Activ (heart-healthy margarine)

 

1 – Dice the red bell pepper and chop the onion.  Place in a covered baking dish with a little water.  Add a small can of black olives.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  When finished, place the salmon on top.  Season with salt, pepper, cinnamon (generously), and olive oil.  Set aside.

2 – Place three-fourth’s cup of couscous in a covered baking dish.  Sprinkle from the packet that holds garlic and olive oil.  Add 1 cup of water.  Season with salt.  Cook on high in the microwave for 3 minutes, until just bubbling.  Remove from the microwave and let sit, covered, for at least 5 minutes.

3 – Peel and slice the carrots into one-fourth inch pieces.  Season with rosemary, thyme, marjoram, garlic powder, oregano, basil, salt, and pepper.  Add a teaspoon of Promise Activ.  Cook on high in the microwave for 3 minutes.

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

5 – Serve the dinner hot.

–salmon adapted from the Prevention web site; carrots adapted from Taste of Home web site; couscous adapted from instructions on box.

CHICKEN WITH MUSHROOMS, ONION, & CARROTS IN BRANDY SAUCE / PENNE PASTA

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 small)

–onion (one-half, medium)

–carrots (1 medium)

–salt and pepper

–olive oil

–brandy (buy an inexpensive bottle at the liquor store)

–mayonnaise

–yogurt (non-fat, plain)

–penne pasta (1 cup)

–thyme (fresh if possible)

–bay leaves (2)

–nutmeg

 

1 – Slice mushrooms and place in covered baking dish.  Peel onion and carrot, and slice; place in baking dish.  Just cover with water.  Season with bay leaves, thyme, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the pasta in a covered baking dish.  Cover with water.  Season with salt and olive oil.  Cook on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, keep covered to retain warmth.

3 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small, microwaveable bowl.  Add 2 tablespoons of brandy.  Stir well.  Cook, covered, for 45 seconds in the microwave.  When finished, keep covered to retain warmth.

4 – Place the chicken on top of the vegetables in the covered baking dish.  Season with thyme, salt, pepper, and olive oil.  Cook on high for 5 minutes.  When finished, spoon the faux cream sauce over the chicken.

5 – Drain the pasta.  Season with nutmeg.

6 – Serve the chicken on top of the pasta.

–adapted from The New York Times 60-Minute Gourmet, with Pierre Franey, chef.

CHICKEN WITH CARROTS & ONIONS / CORNBREAD STUFFING / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–carrots (3, medium)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–cornbread stuffing (boxed)

–green peas (frozen, half a package)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in the bottom of a covered baking dish.  Peel and slice the carrots into one-quarter inch pieces, and place in the dish.  Season with salt and pepper and just cover with chicken broth.  Cook on high in the microwave for 4 minutes.  Set aside.

2 – Place one-half box of cornbread stuffing in a covered baking dish.  Just cover with chicken broth.  Cook on high in the microwave for 3 minutes.

3 – Place the green peas in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the chicken within the onion and carrots.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

5 – Serve the dinner hot, with the chicken sauce on top of the cornbread stuffing.

–recipes original.

HOMEMADE CHICKEN NOODLE SOUP WITH THYME / BROCCOLI

–3 chicken tenderloins or breast strips

–chicken broth (3 cups, non-fat, low sodium)

–penne pasta (1 cup, dry)

–thyme (fresh if possible)

–onion (one-half)

–carrots (3, fresh)

–olive oil

–broccoli (one head, fresh)

1 – In a slow cooker, place chicken, chicken broth, one-half chopped onion, and 3 peeled and sliced carrots (one-fourth inch each piece).  Season with salt, pepper, olive oil, and thyme.  Cook in a slow cooker on low for 7 hours.  After 7 hours, remove the chicken to a plate, and then shred; replace in cooker.   Then add pasta for 30 minutes.  Soup should be cooked at 7 and one-half hours.  When finished, place setting on “warm” until ready for your dinner.

2 – Separate a head of broccoli, cutting off the stalk, but leaving some stem with the florets.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes.

3 – Serve the dinner hot.

–recipes original.

ROSEMARY – PARMESAN CHICKEN / DILLED CARROTS / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese (shredded)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–carrots (4)

–dill (fresh if possible)

–broccoli (one head

–hot sauce (such as Tabasco)

–olive oil

 

1 – Place chicken in a covered baking dish with a little chicken broth.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice carrots into one-quarter inch rounds.  Place in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Cook on high for 4 minutes in microwave.

3 – Cut florets from head of broccoli, leaving some stem.  Cut into large pieces.  Place in covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (less if crispy is desired).

4 – Cook chicken in the microwave on high for 5 minutes.  When finished, cover the whole with Parmesan cheese.

5 – Serve the meal hot, hot sauce on the table for the broccoli.

–chicken adapted from Carmelo’s, St. Paul, Minnesota; carrots adapted from a friend’s recipe in Shakopee, Minnesota; broccoli original.

ITALIAN CHICKEN NUGGETS / BRUSSELS SPROUTS WITH PARMESAN AND ONION / TARRAGON CARROTS

–4 chicken tenderloins or breast strips

–2 eggs

–milk (dairy, soy, or almond, 1 tablespoon)

–cornbread stuffing mix (packaged)

–olive oil

–salt and pepper

–basil, oregano, garlic powder, paprika

–Brussels sprouts (one-half package, fresh)

–Parmesan cheese

–onion (one-half, medium)

–carrots (4)

–tarragon (fresh if possible)

 

1 – Place chicken on a plate.  Cut into pieces about 1 inch wide.  Season the chicken with salt, pepper, basil, oregano, and garlic powder.  Crack eggs in a bowl, adding the milk.  Place the chicken in the egg and milk solution.  Place cornbread stuffing mix in a plastic bag.  Pound with fist on the bag, mincing the stuffing.  Dump the stuffing onto a plate.  With a fork, lift each chicken piece from the egg and milk solution and roll in the breading.  Then place in a covered baking dish.  When finished, add a little water to the dish.  Sprinkle the chicken with paprika.  Add a little olive oil.  Set aside.

2 – Cut each Brussels sprout into two pieces.  Place in large, wide-mouthed, covered baking dish.  Chop the onion.  Season with salt, pepper, and olive oil.  Add 1 and one-half inch of water.  Cook on high in the microwave for 15 minutes.  When finished, lift the cover and sprinkle Parmesan cheese, generously, on top.  Recover to preserve warmth and to melt the cheese.

3 – Peel and slice the carrots.  Place in a baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a small amount of water.  Cook on high for 4 minutes in the microwave.

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

5 – Serve hot.

–chicken nuggets adapted from food.com; Brussels sprouts and carrots 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.

CHICKEN WITH MARSALA WINE / HERBED POTATOES, CARROTS, AND ONIONS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–2 potatoes (medium)

–carrots (3)

–onion (1 medium)

–tarragon, thyme, parsley, rosemary (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Chop the potatoes into 1-inch pieces.  Place in covered baking dish with a bit more than 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 15 minutes in the microwave on high.  Cover to preserve warmth

2 – Peel and slice carrots into one-fourth inch slices.  Cut onion into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 10 minutes in the microwave on high.

3 – Place chicken in covered baking dish.  Add one-half inch of Marsala wine.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 5 minutes in the microwave on high.

4 – Serve hot.

–adapted from Real Simple Meals Made Easy.

SHRIMP-TOMATO SALAD / CARROTS WITH BROWN SUGAR / PAPRIKA ONIONS

–shrimp (small, frozen, 30 to 40, uncooked, tail off)

–onions (3)

–tomato

–mayonnaise

–salt and pepper

–carrots

–brown sugar

–olive oil

–paprika

1 – Cook shrimp in covered baking dish in microwave on high for 2 minutes.  Rinse to cool.  Chop 1 onion.  Using food processor, pulse shrimp and onion, seasoned with salt, pepper, and mayonnaise (2 tablespoons).  Fold in 2 slices of chopped tomato.  Place in freezer (briefly) or refrigerator.

2 – Peel and cut 2 onions in quarters or eighths (depending on size, about an inch square for each piece).  Season with salt, pepper, olive oil, and a generous amount of paprika.  Add water.  Cook in microwave on high for 15 minutes.

3 – Peel and then slice carrots diagonally.  Place in covered baking dish, seasoning with salt, pepper, olive oil, and a generous amount of brown sugar.  Cook for 4 minutes in the microwave on high.

4 – Serve the shrimp salad cold, with the onions and carrots hot.

–original recipes.

BLACKENED COD / BUTTERED CARROTS WITH OREGANO / LENTILS WITH FAUX BACON

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

–Cajun blackened seasoning

–salt and pepper

–olive oil

–5 carrots (fresh)

–butter or margarine (Promise Activ is heart-healthy)

–oregano (fresh if possible)

–lentils (dried)

–Bac’n pieces (imitation soy bacon)

–chicken broth (non-fat, low sodium)

 

1 – In a slow cooker, set on low, place one-half cup of lentils.  Add 2 cups of chicken broth, 2 tablespoons of Bac’n pieces, one tablespoon of olive oil.  Cook all day; lentils will be somewhat mushy, and if this isn’t desired, reduce cooking time.

2 – Place cod in covered baking dish with a little water.  Season with salt and pepper. Sift Cajun blackened seasoning generously on top.  Add some olive oil.  Set aside.

3 – Peel carrots.  Chop on the diagonal with one-quarter-inch cuts.  Season with salt, pepper, oregano, and olive oil.  Cook for 4 minutes in microwave on high.

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

5 – Serve the dinner hot.

–cod and carrots adapted from Real Simple; lentils original.

ROSEMARY CHICKEN / SPINACH SALAD WITH DRIED CHERRIES AND PECANS / HEALTHY TOMATO PIE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–onion

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–spinach (pre-packaged, fresh)

–dried cherries (one – half package, small)

–pecans (1 small package, chopped)

–carrots (2 medium)

–dill (fresh if possible)

–lemon juice

–tomatoes (3 large)

–whole wheat bread

–basil (fresh if possible)

–feta cheese

 

1 – Chop 1 onion.  Place in covered baking dish with small amount of chicken broth and small amount of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

2 – Empty half a package of fresh spinach in a large mixing bowl.  Peel carrots with a vegetable peeler.  Then slice lengthwise (careful of your fingers!), and then diagonally.  Add to spinach.  Then add cherries, pecans, and tiny snips of dill.  Season with salt and pepper.  Mix well. Set aside.

3 – In a wide baking dish, break wheat bread in very tiny pieces to cover bottom of dish.  On cutting board, slice tomatoes into 2 pieces each, cutting small amount off top and bottom; tomatoes will lie flat in the dish.  Place tomatoes on top of the broken wheat bread.  Season with salt, pepper, tiny snips of basil, and feta cheese.  Cover the whole with more tiny pieces of wheat bread.  Season the whole with olive oil.  Cook for 4 minutes in the microwave on high.  BE SURE to let the tomatoes sit for 10 minutes after baking, so that they have cooled somewhat.

4 – Season the salad with lemon juice and olive oil.  Serve as a first course, while chicken is cooking (see below).

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

6 – Serve the salad first.  Then serve the chicken hot and tomato pie warm.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; salad and tomato pie original.

BUTTERY COD / HOMEMADE BAKED BEANS / BROCCOLI SLAW

–cod (the six of 3 decks of cards)

–buttery crackers (Ritz or Bretin is good)

–great Northern beans (1 can)

–maple syrup

–catsup

–Dejon mustard

–lemon juice

–onion (1 and one-half, divided)

–Bac’n bits (soy bacon)

–broccoli

–carrots

–mayonnaise

 

1 – Season cod with salt, pepper, and olive oil.  Pound one-half package of crackers.  Shake the cod in the package.  Place in covered baking dish.  Set aside.

2 – Chop 1 onion.  Place in large covered baking dish with a small amount of water, salt, and pepper, and olive oil, and cook in microwave on high for 3 minutes.  Rinse the beans in a colander.  Add to the onion.  Then add 1 tablespoon of maple syrup, one-fourth cup of catsup, 1 tablespoon of Dejon mustard, a generous squirt of lemon juice, 2 tablespoons of Bac’n bits, and stir all together.  Cook for 5 minutes in the microwave on high.

3 – While beans are cooking, cut one-half onion and add to food processor, using the apparatus that allows shredding.  Cut broccoli in small pieces and add to food processor.  Prepare carrots to be shredded.  Shred the onion, broccoli, and carrots.  Dump into mixing bowl, and add mayonnaise, salt, and pepper to taste.

 4 – Cook the cod on high for 5 minutes.  When cod begins to separate, it is done.

5 – Serve the cod and beans hot; serve the broccoli slaw cold.

–beans and broccoli slaw adapted from Real Simple; cod original.