CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

4 – Serve the chicken tenders oregano, sauce, and vegetables hot.

–recipe adapted from Real Simple magazine.

OREGANO SALMON & POTATO CASSEROLE WITH FETA & PARMESAN CHEESES

For 4:

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

–oregano

–potatoes (baby Dutch, 8 to 10)

–feta cheese

–Parmesan cheese

–salt and pepper

–olive oil

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

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, break apart the salmon with a fork.

3 – Place 1 layer of potatoes in a casserole.  Add one-half the salmon.  Sprinkle feta and Parmesan cheeses, generously, on top.  Then add another layer of potatoes, salmon, and cheeses.  Season with a few drops of olive oil.  Microwave on high for 2 minutes.

4 – Serve the salmon casserole hot.

–casserole adapted from Top 50 Most Delicious Salmon Recipes.

SALMON – BASIL CASSEROLE WITH GREEN PEAS – MUSHROOMS – QUINOA – PARMESAN IN BROTH  

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

–basil

–green peas (frozen, one-half package))

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

–quinoa seasoned with roasted red pepper and basil (one-half cup)

–Parmesan cheese (shredded)

–chicken broth

 

1 – Place one-half package of green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the green peas for 5 minutes on high.  Set aside.

2 –  Slice the mushrooms; place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Measure one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth to the quinoa.  Empty the seasoning package that comes in the box into the quinoa.  Season with salt, pepper, and olive oil.  Stir.  Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power.  Set aside.

4 – Place the salmon in a covered baking dish with a little chicken broth.  Season the salmon with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, microwave for 1 minute more.  Break apart the salmon into bite-sized pieces, discarding the skin.

5 – Add the green peas, mushrooms, and salmon to the cooked quinoa.  Season with basil and olive oil.  Add one-quarter cup of Parmesan cheese.  Stir gently.  If the casserole is too dry, add a little more chicken broth.  Microwave for 2 minutes on high.

6 – Serve the casserole hot.

–casserole adapted from wild Alaska seafood web site.