FLOUNDER ATOP CRAB MEAT WITH GREEN ONIONS – PARSLEY – LEMON – CRUSHED CROUTONS IN WHITE WINE SAUCE

–flounder (thawed from frozen, 2 filets)

–crab meat (1 can, drained)

–green onions (3 stalks)

–parsley (fresh if possible)

–lemon juice

–seasoned croutons (2 handfuls, crushed)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place a can of drained crab meat in a mixing bowl.  Finely slice 1 and one-half stalks of green onion, and place in bowl.  Add a very few drops of lemon juice.  Crush 1 handful of seasoned croutons in a plastic bag, with the back of an ice cream spoon.  Add croutons to the bowl.  Season with pepper and olive oil.  Place in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the flounder filets atop the crab meat.  Season with salt, pepper, parsley, and olive oil.  Pour 1 handful of crushed croutons atop the flounder.  Sprinkle 1 and one-half minced green onions on top. 

3 – Microwave the flounder and crab meat for 5 minutes on high.

4 – Serve the flounder and crab meat hot.  I also served broccoli and small Dutch potatoes (for recipes, use the search box on this blog).

–recipe original.

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COD & WHIPPED POTATO PUFFS WITH PARMESAN & PARSLEY TOPPED WITH CRUSHED CROUTONS / BUTTER LETTUCE SALAD WITH HONEYED STRAWBERRIES & PECANS AND FETA IN LEMON JUICE & EXTRA VIRGIN OLIVE OIL

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

–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)

–parsley (fresh if possible)

–Parmesan cheese (2 tablespoons)

–salt and pepper

–olive oil

–seasoned croutons (packaged)

–garlic powder (bottled)

–egg (1, whole)

–butter lettuce (one-half package)

–honey

–strawberries (8 to 10, fresh)

–pecans (half a small package)

–lemon juice

–extra virgin olive oil

1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When cooled somewhat, place in a food processor and pulse until smooth.  Set aside.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, place the cod in a mixing bowl, and break apart (small pieces).  Add the whipped potatoes to the mixing bowl.  Season with a generous amount of parsley, some salt and pepper, and garlic powder.  Add 2 tablespoons of Parmesan cheese.  Break an egg and place in the bowl.  Stir well.  Place in single-serving microwaveable bowls.  Add 1 cup of croutons to a plastic bag.  Crush by using the back of an ice cream spoon against the kitchen counter.  Then sprinkle the crushed croutons atop the cod-potato.  Set aside.

2 – Place one-half package of butter lettuce salad in a mixing bowl.  Slice the strawberries and place in a separate small bowl.  Add one-half small package of chipped pecans.  Season with honey, generously.  Stir well.  Then add to the lettuce.  Season with salt and pepper.  Add one-third package of feta cheese.  Sprinkle lemon juice and extra virgin olive oil.  Stir.

3 – Microwave the cod-potato puffs on high for 4 minutes.

4 – Serve the cod-potato puffs hot, with the salad as a side.

–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.

CHICKEN FINGERS ROLLED IN CRUSHED TEXAS TOAST CROUTONS ATOP HONEY MUSTARD GREEN SALAD WITH RAW BROCCOLI – SUMMER SQUASH – VIDALIA ONION

–4 chicken tenderloins or breast strips

–Texas Toast seasoned croutons

–Dejon mustard

–yogurt (non-fat, plain)

–honey

–lemon juice

–salad greens

–broccoli (florets only)

–summer squash (3, small)

–Vidalia onion (1, small, sliced)

–salt and pepper

–olive oil

1 – Place 4 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of Dejon mustard and a squirt of lemon juice (to taste).  Add 2 tablespoons of honey.  Stir well.  Set aside.

2 – Place half a bag of croutons in a plastic bag.  Using the back of an ice cream spoon, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour the crushed croutons on top of the chicken.  Shake well.  Place the chicken in a covered baking dish with a very little water.  Set aside.

3 – Place one-half package of salad greens in a mixing bowl.  Peel and slice the squash, adding to the bowl.  Cut off the florets of the broccoli, and then slice, as needed, before adding to the bowl.  Slice the onion and add to the bowl.  Season the whole with salt and pepper.  Stir well.  Then pour honey mustard salad dressing, to taste, atop the salad greens and vegetables, and then stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, on top of the cold salad.

–chicken and salad original. 

A Simple Dinner:  DILLED SALMON & PARMESAN – GOUDA CAESAR SALAD

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

–dill

–salt and pepper

–salad greens

–Parmesan cheese

–Gouda cheese (one-fourth package)

–Caesar salad dressing (creamy)

–croutons

–matchstick carrots (packaged, 2 handfuls)

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

2 – Add 2 handfuls of salad greens to a mixing bowl.  Cut the Gouda cheese in thin, bite-sized pieces and add to the bowl.  Add carrots.  Sprinkle with Parmesan cheese and croutons.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

3 – Microwave the salmon for 4 and one-half minutes on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute.

4 – Serve the salmon, hot, atop the cold Caesar salad.

–salmon and salad adapted from wildalaskaseafood.com.

A Simple Dinner:  CROUTON – ENCRUSTED CHICKEN WITH PARMESAN & PARSLEY / BUTTERED CORN / GREEN BEANS WITH FRENCH FRIED ONION RINGS

–4 chicken tenderloins or breast strips

–Parmesan cheese

–croutons (seasoned, packaged)

–parsley

–salt and pepper

–olive oil

–corn (frozen, one-half package)

–Promise Activ margarine (heart-healthy)

–green beans (frozen, 2 handfuls)

–French fried onion rings (canned)

 

1 – Place a small number of croutons in a plastic bag.  With a mallet or the flat end of an ice cream spoon, pound the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Place in a covered baking dish with a tiny amount of water.  Sprinkle Parmesan cheese on top, and then sprinkle parsley.  Set aside.

2 – Place the corn in a covered baking dish with water.  Season with salt, pepper, and margarine.  Microwave on high for 4 minutes.

3 – Place the green beans in a covered baking dish with water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Then sprinkle the French fried onion rings on top, and microwave for 1 minute more.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  ROSEMARY SALMON WITH LEMON & CAPERS IN WINE SAUCE / CARROTS WITH BROWN SUGAR / GREEN SALAD WITH FETA & CROUTONS

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

–rosemary

–capers (about a dozen)

–red wine (cooking wine is fine)

–lemon juice

–salt and pepper

–olive oil

–miniature carrots

–brown sugar

–salad greens

–feta cheese

–croutons (seasoned)

–salad dressing (your favorite, bottled)

1 – Place the salmon in a covered baking dish.  Drench with lemon juice, and the add one-quarter cup of red wine.  Season with rosemary, salt, pepper, and olive oil.  Add capers on top.  Set aside.

2 – Place 20 miniature carrots in a covered baking dish.  Season with salt, pepper, olive oil, and brown sugar.  Microwave on high for 4 minutes.

3 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese.  Sprinkle with salt, pepper, and croutons (generously).  Add 2 tablespoons of your favorite salad dressing.

4 – Cook the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

–salmon recipes from allrecipes.com; other recipes original.

CROUTON – ENCRUSTED CHICKEN WITH PARSLEY – THYME – GREEN ONIONS IN RED WINE SAUCE / KALE WITH PESTO SAUCE / BASIL CARROTS

–4 chicken tenderloins or breast strips

–croutons (1 cup, seasoned)

–thyme and parsley

–green onions (2 stalks)

–red wine (cooking wine is fine)

–kale (one-third large package, fresh)

–pesto sauce (or basil, garlic powder, and olive oil)

–carrots (miniature, 12, fresh, packaged)

–basil

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, place croutons.  Pound the croutons on the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the chicken.  Shake well.  Place in a covered baking dish.  Add one-quarter cup of red wine.  Season the chicken with thyme and parsley.  Dice green onions in one-quarter inch pieces.  Sprinkle the onions on top of the chicken.  Add a drizzle of olive oil over the whole.  Set aside.

2 – Place kale in a large, wide-mouthed baking dish with cover.  Add an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir.  The sauce should remain a thick consistency.  Microwave the sauce for 20 seconds on high.  Then pour the pesto sauce over the kale.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

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

A Simple Dinner:  ROSEMARY – TARRAGON CHICKEN / OVEN FRIED OKRA WITH CRUSHED CROUTONS

–4 chicken tenderloins or breast strips

–rosemary, tarragon (fresh if possible)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–okra (cut, frozen)

–croutons (seasoned, packaged)

 

1 – Place chicken in a covered baking dish.  Add a little chicken broth.  Season with tarragon, rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Place 2 cups of okra in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes in the microwave, and then cook on 50 percent power for 8 minutes.  Check from time to time to be sure that liquid is not bubbling over.  Pour one-third cup of croutons in a plastic bag.  Crush with fist on the kitchen counter.  Add the crushed croutons to the okra and stir well.  Cook for 1 minute, uncovered, in the microwave on high.  When finished, cover to preserve warmth.

3 – Cook the chicken on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from the web; okra original.

OREGANO TILAPIA WITH CRUSHED CROUTONS / GREEN SALAD WITH CAPERS, TOMATO, FETA, ONION, & WALNUTS

–2 medium tilapia

–croutons (seasoned, packaged)

–oregano (fresh if possible)

–olive oil

–salt and pepper

–salad greens

–capers

–tomato (1 fresh, medium)

–onion (one-half, medium)

–feta cheese (half a package of crumbled)

–walnuts (handful)

 

1 – Place the tilapia in a plastic bag.  Season with salt, pepper, oregano, and olive oil.  Place a generous portion of croutons in a separate plastic bag.  Crush against the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the tilapia.  Shake well.  Place the tilapia in a covered baking dish with a little water.  Pour any remaining croutons over the top.  Cook in the microwave on high for 5 minutes.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato and onion, and place in the bowl.  Add the feta, walnuts, and about 2 dozen capers.  Pour some of the caper juice into the salad.  Salt and pepper the salad.  Add olive oil to taste.  Stir well.

3 – Serve the hot tilapia with the cold salad on the side.

–recipes original.

CRUNCHY & SPICY SOUTHERN CHICKEN / OVEN FRIED OKRA / BLACK-EYED PEAS WITH FAUX BACON

–black-eyed peas (frozen, 1 cup)

–Bac’n pieces (soy bacon, jarred)

–garlic powder

–onion bits

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–croutons

–eggs (raw, 2)

–milk (1 teaspoon)

–cayenne pepper

–okra (fresh, 2 handfuls)

–cornbread stuffing mix (boxed)

 

1 – In a slow cooker, pour in black-eyed peas with 2 cups of chicken broth.  Season with garlic powder, Bac’n pieces, onion bits, salt, pepper, and olive oil.  Let cook for only about 6 hours on low, or 3 hours on high.  Check to be sure that peas are not overcooking.  Set slow cooker to “warm” when peas are done.

2 – Place one-half cup of croutons in plastic bag.  Pound with fist on countertop to make very small bits.  Crack eggs and place in small bowl.  Add 1 teaspoon of milk.  Beat well.  Place chicken in the egg and milk solution.  Remove chicken and place in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour pounded croutons in the bag with the chicken.  Shake well.  Place in covered baking dish.  Sprinkle generously with cayenne pepper.  Set aside.

3 – Rinse okra in a mixing bowl, and then cut into one-quarter inch pieces.  Place in uncovered baking dish.  Season with salt, pepper, and olive olive.  Add 2 inches of water.  Cook on high in microwave for 4 minutes, and then cook on 50 percent power for 10 minutes.  Check to be sure that water is not boiling out (add more water, and then cook on high until boiling if this happens).  When finished, sift cornbread stuffing onto okra.  Stir well.  Cook for 1 minute more in microwave.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve the dinner hot.

–recipes original.