ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

PARSLEYED CHICKEN WITH MUSHROOMS & GREEN ONIONS IN SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5, chopped)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

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

–salt and pepper

–olive oil

1 – Pour a little sherry and a little creamer in a covered baking dish.  Season lightly with olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, stir the sauce, and then place the chicken in the sauce.  Season with salt and pepper.  Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes.  (Sauce will bubble up unless cooked on 50 percent power.)

3 – Serve the chicken and sauce hot, atop rice or quinoa if desired.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>

CHICKEN WITH MUSHROOMS IN A BRANDY – SHERRY – CREAM SAUCE

–6 chicken tenderloins or breast strips

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

–brandy (buy a small, inexpensive bottle)

–sherry (cooking sherry is fine)

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

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken amid the sauce, spooning some on top.  Season the chicken with salt, pepper, and olive oil.  Microwave for 8 minutes on high.

3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).

–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

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.

A Simple Dinner:  BAKED CHICKEN WITH CREAMY TURMERIC – MARINARA SAUCE

–6 chicken tenderloins or breast strips

–soy creamer (or dairy)

–turmeric (bottled)

–marinara sauce (I used Newman’s Own cabernet marinara)

–salt and pepper

–olive oil

1 – Place a small amount of soy creamer in a covered baking dish.  Add 3 tablespoons of marinara sauce.  Season with salt, pepper, turmeric, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop jasmine rice (1 cup of rice, 1 and three-fourths cup water; microwave 5 minutes on high; 10 minutes on 50 percent power).

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

SALMON WITH MUSHROOMS – ONION – CELERY IN CREAM & BROTH SAUCE

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

–mushrooms (5 or 6 baby bellas, sliced)

–onion (one-half, medium)

–celery (2 stalks, chopped)

–creamer (dairy or soy)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, one-half onion, and 2 stalks of celery, and place in a covered baking dish with a little creamer and a little chicken broth (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the vegetables, spooning some sauce over top.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 5 minutes.

4 – Serve the salmon hot, atop jasmine rice (recipe, use the search box on this blog).

–adapted from Top 50 Most Delicious Salmon Recipes.

TRIPLE SPICY COD WRAPPED IN HERB CORNBREAD CRUMBS & SEASONED WITH CREOLE – PAPRIKA – SRIRACHA – SUGAR – CLAM JUICE

Note:  On a scale of 1 to 5, with 5 being the hottest, this recipe is a 4.

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

–herb cornbread crumbs (packaged; I used Pepperidge Farm)

–creole seasoning (or Cajun)

–paprika (bottled)

–sriracha chili sauce (bottled)

–sugar

–clam juice (or fish broth)

1 – Place the cod in a plastic bag.  Season with salt, pepper, creole seasoning, paprika, and olive oil.  Pour a small amount of herb breadcrumbs in the bag.  Shake well.  Then place the breaded cod in a covered baking dish (no water). 

2 – In a small mixing bowl, place 1 teaspoon of sriracha chili sauce and 3 tablespoons of clam juice.  Stir well.  Then pour the sauce over the cod.  Sprinkle 1 teaspoon of sugar over the cod.

3 – Microwave the cod for 6 minutes on high.  (Cod is done when it begins to break apart.)

4 – Serve the cod hot, warning your family that the cod is very, very spicy.

–cod inspired by allrecipes.com

CREAMY MUSHROOM CHICKEN WITH PARMESAN & ONION / GREEN BEANS WITH MARJORAM / BUTTERED CORN WITH TOMATO / GREAT NORTHERN BEANS WITH ONION IN LIGHT TOMATO SAUCE

–4 chicken tenderloins or breast strips

–baby bella mushrooms (sliced, about 12)

–chicken broth (non-fat, low sodium)

–Parmesan cheese

–onion (1, divided, medium)

–yogurt (non-fat, plain)

–mayonnaise

–salt and pepper

–olive oil

–green beans (frozen, 2 handfuls)

–marjoram (bottled)

–corn (frozen, one-half package)

–tomato (1, medium, chopped)

–Promise Activ margarine (heart-healthy)

–great Northern beans (one cup, dried; must soak overnight

–Bac’n pieces

–tomato sauce (no added salt, one-half small can)

–basil

 

1 – Place the beans in a slow cooker.  Add 2 cups of chicken broth.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces, olive oil, and margarine.  Add one-half can of tomato sauce.  Stir.  Cook in the slow cooker on high for 6 hours.  When finished, turn setting to “warm” until time for dinner.

2 – Slice one-half onion, and place with sliced mushrooms in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little chicken broth.  Microwave for 3 minutes in a covered baking dish.  When finished, nestle the chicken amid the mushrooms and onion.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Set aside.

3 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, marjoram, and olive oil.  Microwave for 4 minutes on high.

4 – Chop the tomato.  Place in covered baking dish.  Add the corn to the tomato.  Season with salt, pepper, and margarine.  Microwave on high for 5 minutes.

5 – Mix 2 tablespoons of yogurt and 1 tablespoon of mayonnaise in a small bowl.  Season with salt and pepper.  Stir vigorously.  Set aside.

6 – Microwave the chicken for 5 minutes. 

7 – Microwave the yogurt – mayonnaise for 30 seconds.  Spoon over the chicken.

8 – Serve the chicken hot, with the beans, corn, and green beans as sides.

–chicken adapted from a National Public Radio program heard over Mississippi Public Broadcasting; other recipes original.

COD WITH PARSLEY CREAM SAUCE / WHITE RICE

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

–parsley (1 large bunch, fresh)

–yogurt (non-fat, plain) and mayonnaise

–bay leaves (2)

–ginger

–lemon juice

–onion bits (bottled)

–white rice (boxed)

 

1 – Place the cod in a covered baking dish.  Add a little water. Drench in lemon juice.  Season with bay leaves (submerge in the water), ginger, onion bits, a very generous amount of parsley, and olive oil.  Set aside.

2 – Add 2 tablespoons of yogurt and 2 tablespoons on mayonnaise to a microwaveable small bowl.  Season with salt and pepper.  Stir well.  Set aside.

3 – Add two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave for 3 minutes on high.  Let stand for at least 5 minutes, covered.

4 – Cook the cod for 6 minutes in the microwave on high.  Then microwave the yogurt and mayonnaise on high for 30 seconds.  Pour the hot yogurt – mayonnaise over the cod.

5 – Serve the dinner hot, the cod on top of the rice.

–cod adapted from “how to cook great,” youtube; white rice original.