CHEESY CHICKEN / SCALLOP SQUASH WITH PAPRIKA

Note:  This is an easy dinner after a hard day.

 

–4 chicken tenderloins or breast strips

–cheese crackers (gluten-free are delicious)

–cayenne pepper

–salt and pepper

–olive oil

–4 scallop squash (or substitute summer squash)

–paprika

–milk (dairy or soy)

 

1 – Dump one cup of cheese crackers into plastic bag.  Crush with fist.  Please chicken in a separate plastic bag.  To the chicken, add cayenne pepper, salt, pepper, and olive oil.  Dump the bag with the cheese crackers into the bag with the chicken.  Shake well.  Place in baking dish with cover.  Set aside.

2 – Peel four scallop squash with a vegetable peeler.  Cut into small slivers.  Place in baking dish, uncovered.  Season with paprika, salt, pepper, olive oil, and pour one inch of milk into the dish.  Cook uncovered on high for five minutes in microwave.  Cover to preserve warmth.

3 – Cook the chicken for 5 minutes.

4 – Serve hot.

–chicken adapted from Southern Living Cooking for Two; squash inspired by the web.

SPICY PARMESAN CHICKEN WITH BASIL / GREEN PEAS TARRAGON / ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (medium)

–onion (medium)

–Tabasco or other hot sauce

–garlic powder

–basil (fresh if possible)

–salt and pepper

–Parmesan cheese (shredded)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

–angel hair pasta

–chicken broth (non-fat, low sodium)

 

1 – Chop the tomato and onion.  Nestle whole leaves of basil amid the tomato and onion in a covered baking dish.  Add water just to cover.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.  Add chicken to the dish.  Top with more basil leaves and season with salt, pepper, garlic powder, olive oil, and several dashes of hot sauce.  Set aside.

2 – Use long baking dish, uncovered, for the angel hair pasta.  Add two handfuls of pasta to the dish.  Cover with one inch of chicken broth.  Cook for 2 minutes on high, followed by 5 minutes on 50 percent power.  When finished cooking, cover the dish to preserve warmth.

3 – Add frozen green peas and two inches of water to a covered dish, seasoning with salt, pepper, tiny snips of tarragon, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken entrée for 5 minutes on high.  When finished cooking, add generous amount of Parmesan cheese on top.  At that point, leave uncovered.

5 – Serve the chicken atop the pasta, with the green peas as a side.

–adapted from Allrecipes.

DILLED DEJON CHICKEN WITH ONION AND TOMATO / PASTA / BROCCOLI

Note:  My husband Paul gave this entrée a “10.”

 

–4 chicken tenderloins or breast strips

–onion (medium)

–tomato (medium)

–dejon mustard

–salt and pepper

–dill (fresh if possible)

–white wine (cooking wine is fine)

–olive oil

–angel hair pasta

–chicken broth (non-fat, low sodium)

–broccoli

 

1 – Select long baking dish for the angel hair pasta.  Place two handfuls of pasta in the dish.  Add one inch of chicken broth.  Do not cover.  Cook in microwave for 2 minutes on high; then cook for 5 minutes on one-half power.  When finished cooking, cover to preserve warmth.

2 – Chop onion and tomato and place in bottom of baking dish.  Season with salt, pepper, and olive oil.  Snip tiny bits of a generous amount of dill.  Dot with dejon mustard, a small amount.  Add white wine just to cover.  Cook for 3 minutes on high in microwave.  Set aside.

3 – Cut off large end of broccoli stalk.  Break apart the remaining broccoli, leaving some stem.  Season with salt, pepper, and olive oil.  Cook, covered, for 4 minutes on high in the microwave.

4 – Nestle chicken in the onion/tomato sauce.  Salt and pepper, and add a tiny bit of olive oil on top.  Cook for 5 minutes on high.

5 – Serve the chicken and sauce on top of the pasta, with the broccoli as a side.

–chicken adapted from Epicurious.

FETA CHICKEN / GARLIC BROCCOLI / BEANS

Note:  I departed from solely using the microwave for this recipe, using instead a slow cooker (crock pot) for the beans.  Unless beans are canned, they don’t do well in the microwave.

 

–4 chicken tenderloins or breast strips

–feta cheese (crumbled)

–tomato (1 medium)

–garlic powder

–oregano and thyme (fresh is possible)

–white wine (cooking wine is fine)

–salt and pepper

–great Northern beans (1 package, frozen)

–chicken broth (non-fat, low sodium)

–Bac’n pieces (soy artificial bacon)

–broccoli

–olive oil

 

1 – Cook the great Northern beans from the time you leave the house in the morning (8 or 9 a.m.) to your return (5 or 6).  The longer you cook, the better they may be.  Dump a package of frozen beans in the slow cooker.  Add two cups of chicken broth.  Season generously with Bac’n pieces, salt and pepper.  Add a tablespoon of olive oil.  Cook on low for at least 8 hours.

2 – Chop tomato and place in bottom of baking dish with cover.  Salt and pepper and season with olive oil.  Lay the chicken on top of the chopped tomato.  Snip tiny bits of oregano and thyme. Sprinkle with salt and pepper.   Add about one-quarter cup of white wine, enough to cover chicken to about half of the depth.  Sprinkle generously with crumbled feta cheese.  Season with olive oil.  Set aside.

3 – Select one stalk of broccoli.  Cut off stalk, leaving some stem and florets.  Season with garlic powder, salt and pepper, and olive oil.  Cook broccoli in baking dish with lid for 4 minutes.

4 – Cook chicken for 6 minutes in covered dish.

5 – Serve chicken, broccoli, beans immediately.

 

–chicken adapted from Real Simple; broccoli adapted from Parmesan and Chocolate; beans original.

ASIAN FRIED CHICKEN / BRUSSELS SPROUTS

–4 chicken tenderloins or breast strips

–fine bread crumbs (plain)

–olive oil

–ginger

–garlic powder

–soy sauce

–brown sugar

–sesame seeds (toasted, if possible)

–cayenne pepper

–Brussels sprouts (15 to 20 sprouts)

 

1 – Put chicken pieces in plastic bag. Add salt, pepper, ginger, garlic powder, cayenne pepper, and olive oil (to coat). Pour out into baking dish with cover. Add soy sauce lightly. Add water to dilute the soy sauce, about one-fourth cup. Top with sesame seeds. Set aside.

 2 – Cut each Brussels sprout into two pieces with sharp knife. Pour into large, wide-mouthed baking dish. Add the same spices as for the chicken–salt, pepper, garlic powder, cayenne pepper, soy sauce, sesame seeds, and olive oil. Fill to about one inch of water, to cover the sprouts. Cook uncovered for 15 minutes on high, checking toward the end to be sure that water has not boiled out. Cover to keep warm after cooking is finished.

3 – Cook the chicken for 5 minutes.

4 – Serve immediately.

 

–adapted from Real Simple recipes.

HERBED CHICKEN / VEGGIE CASSEROLE

4 chicken tenderloins or chicken breast strips

Parsley, thyme, oregano (fresh if possible)

Salt and pepper

Bread crumbs (fine)

Chicken broth, low sodium, non-fat

Vegetable medley (frozen)

Onion – one-half, chopped

Bacon bits, artificial (soy)

Cornbread stuffing (pre-packaged)

 

1 – Lay out the tenderloins/breast strips in a microwaveable dish with cover. Sprinkle to taste with parsley, thyme, oregano, salt, pepper. Add small amount of chicken broth. Lightly cover the whole with cornbread stuffing. Drizzle with very small amount of olive oil. Set aside.

2 – Make a vegetable casserole in two layers. Cover bottom of dish in one-half vegetable medley. Add half the chopped onion. Sprinkle with artificial bacon bits (soy bacon bits). Cover lightly with fine breadcrumbs. Then add another layer of vegetables, onion, bacon bits, breadcrumbs. Cover the whole with a light layer of cornbread stuffing. Season from the top with olive oil.

3 – Cook the vegetable casserole for five minutes on high in the microwave. Remove and keep covered.

4 – Cook the chicken for five minutes on high.

5 – Serve immediately.

 

–inspired by ad for Swanson chicken broth.