CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

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

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

–chicken broth (one-eighth cup, non-fat, low sodium)

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

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 CHICKEN & NOODLES WITH WHITE SAUCE SEASONED BY PAPRIKA – ITALIAN SALAD DRESSING – LEMON JUICE – MINCED GARLIC – POWDERED ONION

Note:  This is a tasty comfort chicken dish.

For 4:

–6 chicken tenderloins or breast strips

–flour

–milk (almond or dairy, not soy because it doesn’t microwave well)

–paprika

–Italian salad dressing

–lemon juice

–minced garlic (in a jar)

–powdered onion (bottled; or onion bits, bottled)

–salt and pepper

–olive oil

1 – Microwave 1 cup of almond or dairy milk for one and one-half minutes on high.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then season with paprika, onion powder (or onion bits), 3 tablespoons of Italian salad dressing, 1 or 2 squirts of lemon juice, 1 tablespoon of minced garlic, and a couple of drops of olive oil.  Stir.  Place this sauce in a covered baking dish.  Microwave on high for 3 minutes.  When heated, stir well.

2 – Place the chicken in the sauce, spooning some sauce over the chicken.  Microwave on high for 8 minutes.  When finished, cut into one of the tenderloins that is the center of the dish to be sure that the chicken has cooked.  If not, replace in the microwave for 2 more minutes of cooking on high.

3 – Serve the chicken and sauce hot, atop pasta.  (Microwave pasta in water and salt for 6 minutes; then 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.)

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

 

CREAMED CHICKEN ROLLED WITH TURKEY & GOUDA / ZUCCHINI / RED INCA QUINOA

–4 chicken tenderloins or breast strips

–turkey slices (4, sandwich meat)

–Gouda cheese (4 slices)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–yogurt

–mayonnaise

–breadcrumbs (plain, boxed)

–marjoram

–minced onion (bottled)

–salt and pepper

–olive oil

–zucchini (1, medium, fresh)

–red Inca quinoa (boxed)

 

1 – Measure two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth to the dish.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, marjoram, and olive oil.  Add one-third cup of breadcrumbs to the bag.  Shake well.  On a plate, place 1 slice of turkey for each piece of chicken.  Cut a length of cheese and place on top of the turkey.  Then add the chicken, and secure the roll with toothpicks.  Place the rolls in a covered baking dish.  Add one-fourth cup of chicken broth and one-fourth cup of white wine.  Season with olive oil.  Sprinkle minced onion on top.  Set aside.

3 – Peel and slice the zucchini.  Place in a covered baking dish.  Season with salt, pepper, minced onion, and olive oil.  Microwave on high for 2 minutes.

4 – Microwave the chicken for 7 minutes.  While chicken is cooking, stir together 2 tablespoons of yogurt and 2 tablespoons of mayonnaise.  Season the sauce with salt and pepper.  When the chicken is finished, microwave the sauce for 30 seconds.  Then spoon the sauce over the chicken.

5 – Serve the chicken, hot, on top of the quinoa, with the zucchini as a side.

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

CREAMED CHICKEN WITH PARSLEY – ONION – GARLIC / WHITE RICE

–4 chicken tenderloins or breast strips

–parsley

–yogurt

–mayonnaise

–Worcestershire sauce

–onion (one-half, medium)

–garlic powder

–white rice (boxed, instant)

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Place the chicken on top of the onion.  Season with salt, pepper, garlic powder, and olive oil.  Add diced parsley over the top of the chicken.  Set aside.

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

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl.  Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce.  Stir well.

4 – Microwave the chicken on high for 5 minutes.

5 – Microwave the yogurt and mayonnaise for 45 seconds on high.  When finished, spoon the sauce on top of the chicken.

6 – Serve the chicken, hot, on top of the rice.

–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.

CREAMED CHICKEN ON ENGLISH MUFFIN / PARMESAN TOMATO / CAJUN BLACK – EYED PEAS / HOMEMADE HUMMUS APPETIZER

Note:  My husband Paul gave this dinner five stars.

–black-eyed peas (frozen, one cup)

–chicken broth (non-fat, low sodium)

–Cajun or Creole seasoning

–salt and pepper

–olive oil

–chickpeas (garbanzo beans, 1 can)

–garlic powder (to taste)

–lemon juice (2 tablespoons)

–toasted sesame seeds (2 tablespoons)

–cumin (bottled, 1 teaspoon)

–paprika

–4 chicken tenderloins or breast strips

–mayonnaise

–yogurt

–hot sauce (one-half teaspoon, such as Tabasco or Louisiana)

–mushrooms (4 baby bellas)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–English muffin (whole wheat, sliced open)

–tomato (1 medium)

–Parmesan cheese (shredded)

–crackers or pita bread

1 – Measure 1 cup of black-eyed peas into a slow cooker.  Add 1 and one-half cup of chicken broth.  Season with Cajun or Creole seasoning, salt, pepper, and olive oil.  Cook on low for no more than 6 hours.  Place on warm setting when finished.

2 – Drain chickpeas in a colander.  Place in a food processor.  Add garlic powder to taste, lemon juice, sesame seeds, cumin, and 2 drops of olive oil.  Add one-half cup of water.  Pulse until blended to fine consistency.  When serving, sprinkle top with paprika.  Serve with crackers or pita bread.

3 – Slice mushrooms and onion into a covered baking dish.  Add a very small amount of water.  Microwave for 4 minutes on high.  Place chicken on top.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes on high.  Set aside.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl.  Season with hot sauce, salt, and pepper.  Microwave on high for 45 seconds, uncovered.

5 – Slice chicken into bite-sized portions.  Stir in mayonnaise and yogurt sauce.  Just before serving, sprinkle the top with Bac’n pieces.  Cover to preserve warmth.  Heat the muffins for 30 seconds in the microwave.

6 – Slice the tomato into 2 pieces.  Season with salt and pepper.  Sprinkle Parmesan cheese generously on top.  Heat in the microwave for 1 minute.

7 – Serve the hummus as an appetizer with crackers or pita bread.  Serve the chicken with sauce on top of the English muffins, one half to each person, with the peas and tomato as sides.

8 – Serve the dinner hot.

–hummus from Real Simple; chicken and tomato from The Commander’s Palace New Orleans Cookbook; peas original.