OVEN FRIED CALAMARI/SQUID ROLLED IN GARLIC – HERB BREADCRUMBS & ACCOMPANIED BY CORNBREAD DRESSING WITH TOASTED WALNUTS – PARSLEY – WHITE WINE – CHICKEN BROTH

Note:  If you buy 1 large squid, microwave in water for 15 minutes in a deep baking dish.  If you buy numerous smaller squid and tentacles, microwave in water for 10 minutes.  Squid will remain chewy.

For 4:

–calamari/squid (thawed from frozen, 1 package)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–cornbread dressing (stuffing; I used Pepperidge Farm herb cornbread)

–toasted walnuts (1 handful, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-fourth cup)

–chicken broth (low sodium, no fat)

1 – Place the squid in a deep, uncovered, baking dish with 2 inches of water.  If large, microwave for 15 minutes on high.  If numerous small squid, microwave for 10 minutes on high.  Remove the squid from the water with a slotted spoon, and slice into rings.  Then place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a generous amount of garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Chop a handful of toasted walnuts, a handful of fresh parsley, and add to a covered baking dish.  Add one-fourth cup of white wine to the baking dish.  Stir.  Add 2 cups of cornbread stuffing, and a generous amount of chicken broth to moisten.  Season with a few drops of olive oil.   Stir.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

3 – Place the squid in one layer in a covered baking dish.  Microwave for 1 and one-half minutes more.

4 – Serve the calamari/squid hot, atop the dressing.

–squid/calamari adapted from Ed Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN SAVANNAH WITH PASTA & MUSHROOMS TOPPED WITH CORNBREAD – PARMESAN DRESSING & SLIVERED ALMONDS AND IN A BROTH & SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–penne pasta (1 cup, dry)

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

–cornbread dressing (packaged)

–Parmesan cheese (shredded)

–slivered almonds (one-half small package)

–chicken broth (non-fat, low sodium)

–cream sherry (optional)

flour

–soy creamer

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Keep covered to preserve warmth.

2 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese.  Add olive oil and then stir well.  Set aside.

4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup.  Microwave for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot liquid, stirring briskly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

5 – Drain the pasta and place in the dish with the sauce.  Add the chicken.  Add 1 handful of sliced mushrooms.  Stir well.  Sprinkle the cornbread – Parmesan dressing on top.  Then finish with silvered almonds.

6 – Return to the microwave for 5 more minutes for heating well.

7 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (from the Kennedy administration).

BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

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

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Set aside.

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

PARSLEYED LEMON COD TOPPED WITH PARMESAN – OLIVE OIL – HERB CORNBREAD DRESSING & IN CLAM JUICE

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

–parsley (fresh)

–lemon juice (bottled)

–Parmesan cheese (shredded)

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–clam juice

–salt and pepper

1 – Place the cod in a covered baking dish with a little calm juice.  Drench the cod in lemon juice.  Season with salt and pepper.  In a separate mixing bowl, stir together herb cornbread dressing, Parmesan cheese, and olive oil.  Top the cod with this dressing.  Sprinkle parsley on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod inspired by the Olive Garden restaurant’s zucchini recipe.

A Simple Dinner: HERBED ITALIAN CHICKEN / CORNBREAD DRESSING WITH BROTH / WHOLE WHEAT ROTINI PASTA WITH MARINARA SAUCE & PARMESAN

 

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper (optional)

–rosemary (fresh if possible)

–bay leaves (2)

–salt and pepper

–olive oil

–white wine

–cornbread dressing (stuffing; boxed)

–chicken broth (non-fat, low sodium)

–whole wheat pasta (1 cup, dry)

–marinara sauce (Italian spaghetti sauce, 1 cup)

–Parmesan cheese

1 – Place 1 cup of whole wheat pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Microwave on high for 5 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of marinara sauce in a covered baking dish.  Add one-third cup of chicken broth.  Season with olive oil.  Microwave on high for 3 minutes.  Place the pasta in the marinara sauce.  Stir well.  Sprinkle with Parmesan cheese.  Keep covered to preserve warmth.

3 – Place one-half cup of cornbread stuffing in each of 2 individual, microwaveable, covered serving bowls.  Add chicken broth.  Season with olive oil.  Microwave on high for 1 and one-half minutes.

4 – Place chicken in a covered baking dish with a little white wine.  Season with garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the pasta as a first course.  Then serve the chicken hot, with the cornbread dressing as a side.  I also served field peas with snaps (recipe, see the search box on this blog).

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