WARM DILL SALMON SALAD WITH GREEN ONIONS & CELERY AND SEASONED BY LEMON – CLAM JUICE – MAYO

For 4:

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

–dill (1 tablespoon, dried)

–green onions (3 stalks, chopped, fresh)

–celery (2 stalks, chopped, fresh)

–lemon juice (2 squirts)

–clam juice (one-eighth cup, bottled)

–mayonnaise (3 tablespoons, or to taste)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add the clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.  When finished, break apart into 1 – inch pieces.  Keep warm.  Set aside.

2 – Place the broken salmon, green onions, celery, and mayonnaise in a mixing bowl.  Stir.  Fold in the salmon chunks.

3 – Serve the salmon salad at room temperature, warm if possible.

–adapted from Salmon Recipes (a kindle e-book)

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CHILLED & DILLED SALMON SALAD WITH CELERY – SWEET PICKLE RELISH – GREEN ONIONS – MAYO – DIJON

For 4:

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

–celery (3 stalks, fresh, finely chopped)

–sweet pickle relish (1 heaping tablespoon)

–green onions (3, fresh, chopped)

–mayonnaise (at least 3 tablespoons, to taste; bottled)

–Dijon mustard (1 tablespoon, bottled)

–salt and pepper

–olive oil

–dill (dried, 2 tablespoons)

1 – Place the salmon in a covered baking dish with one-eighth cup water.  Season with salt, pepper, and olive oil.  Sprinkle generously with dill.  Microwave on high for 7 minutes.

2 – Removing from the water, break the salmon apart in bite-sized pieces.  Place in a mixing bowl.  Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard.  Fold all together gently, leaving some salmon in bite-sized pieces.  When placed in the serving bowl, add more dill to the top of the salad.

3 – Place in the refrigerator for at least 2 hours prior to serving.

4 – Serve the salmon salad chilled. 

–salmon salad inspired by Salmon Recipes (a kindle e-book).

GARLIC – DILL SALMON TOPPED WITH LEMON SLICES IN CLAM JUICE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–dill (bottled, 1 tablespoon)

–lemon (fresh, sliced with a very sharp knife)

–lemon juice (bottled, 3 squirts)

–clam juice sauce (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and minced garlic (the garlic spread on top).  Add a few drops of olive oil.  Place sliced lemon on top.

2 – Microwave the salmon for 7 minutes.  Salmon is best not overcooked.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes, by Cristi Davis (kindle e-book).

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

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

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”

SALMON WITH DILL AND LEMON IN CLAM JUICE & ACCOMPANIED BY PESTO SAUCE OF PARSLEY – PEANUTS – ORANGE ZEST – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

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

–dill (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

–lemon juice (2 or 3 squirts, bottled)

Pesto sauce:

–peanuts (dry roasted, unsalted, one-quarter cup)

–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)

–orange zest (bottled, one-half teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–salt (one-quarter teaspoon)

–water (one-quarter cup)

–extra virgin olive oil (2 or 3 drops)

1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth.  Pesto sauce should be room temperature.

2 – Place salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.

–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.

SALMON TOPPED WITH AVOCADO – DILL – CORIANDER IN APPLE CIDER SAUCE & SERVED WITH GREEN BEANS

For 4:

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

–avocado (fresh, half avocado, cut into large chunks, room temperature)

–dill (one-half teaspoon)

–coriander (one-half teaspoon)

–apple cider (one-quarter cup; or apple juice and balsamic vinegar, mixed

–green beans

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the apple cider over it.  Season with salt, pepper, dill, coriander, and olive oil.  Microwave on high for 7 minutes; salmon should flake when separated with a fork.

2 – Place the avocado on top of the salmon.  Serve green beans with the entrée.

–salmon and green beans adapted from the Real Simple prepared meals.

BALSAMIC SALMON WITH PARSLEY – LEMON – ONION – DILL IN CLAM JUICE

For 4:

–salmon (size of 4 decks of cards, one pound)

–balsamic vinegar

–parsley (fresh if possible)

–onion (one-half, chopped)

–dill (bottled)

–salt and pepper

–olive oil

–clam juice (or fish broth)

1 – Chop one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 3 minutes.  When nestled, nestle the salmon in the sauce.  Drench in lemon juice, and then drench in balsamic vinegar.  Season with salt, pepper, dill, chopped parsley, and olive oil.  Microwave on high for 8 and one-half minutes.

2 – Serve the salmon and onions hot. 

–salmon original.

CREAMY SALMON WITH DILL – OREGANO – SLICED BLACK OLIVES IN BASIL MARINARA SAUCE ATOP ROTINI PASTA

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

–dill, oregano (fresh if possible)

–black olives (sliced, 1 small can, drained)

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

–rotini pasta (boxed)

–creamer (dairy or soy; the soy creamer works well in the microwave) 

1 – Place 1 cup of rotini pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth (do not drain yet).

2 – Place one-third container of basil marinara sauce in a covered baking dish.  Add 2 tablespoons of creamer and 1 small, drained can of black olives.  Season with dill, oregano, pepper (but no salt), and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, dill, oregano, and olive oil.  Microwave for 5 minutes on high.

4 – Drain the pasta in a colander.

4 – Serve the salmon and sauce hot, atop the drained pasta.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

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

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

A Simple Dinner:  SALMON WITH PARSLEY & DILL IN LEMON BUTTER SAUCE

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

–parsley & dill (fresh if possible)

–lemon (fresh)

–Promise margarine (heart-healthy)

–lemon juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, parsley, and dill.  In a small covered bowl, microwave 3 tablespoons of Promise margarine for 20 seconds.  Pour the melted margarine over the salmon.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking.

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

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

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.

DILL – GARLIC SALMON WITH MUSHROOMS IN BALSAMIC – RED WINE SAUCE

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

–dill (fresh if possible; fresh is much tastier)

–garlic powder

–mushrooms (baby bellas, 4 or 5 medium)

–balsamic vinegar

–red wine

–salt and pepper

1 – Wash and slice 4 or 5 baby bella mushrooms.  Place in a covered baking dish with a little balsamic vinegar and a little red wine.  Season with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon amid the mushrooms.  Season the salmon with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served asparagus (recipe, see search box on this blog).

–salmon original.

OVEN FRIED COD TACOS WITH SEASONED SAUCE – SLAW – CHUNKY TOMATO SALSA / BAKED NAVY BEANS WITH CATSUP & BROWN SUGAR

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

–corn tortilla shells

–mayonnaise

–yogurt (non-fat, plain)

–plain breadcrumbs (boxed)

–cumin

–oregano

–dill

–salt and pepper

–olive oil

–banana peppers (bottled, cut)

–lime juice

–cayenne pepper

–capers

–angel hair slaw

–chunky tomato salsa (your favorite degree of spicy, bottled)

–navy beans (dried; soak overnight)

–onion (one-half)

–catsup (one-half cup)

–brown sugar (2 generous tablespoons)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of navy beans in a slow cooker.  Slice one-half onion and add to the cooker.  Place one-half cup of catsup and 2 generous tablespoons of brown sugar in the cooker.  Add chicken broth just to cover the beans and sauce.  Cook in a slow cooker for 7 hours; do not remove lid to cover, because cooking will be compromised.  When finished, keep setting on “warm” until time for dinner.

2 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small bowl.  Add half a dozen cut portions of banana peppers and about a dozen capers.  Season with salt, pepper, cumin, oregano, dill, cayenne pepper, and a squirt of lime juice.  Stir well.  Set aside.

3 – Place 2 handfuls of angel hair slaw in a colander and rinse well.  Then place in a bowl for serving.

4 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, and generously with olive oil.  Sprinkle plain breadcrumbs on top.  Microwave on high for 6 minutes.

6 – Microwave 2 tortilla shells for 30 seconds.

5 – Use a buffet to serve dinner.  Have guests place a portion of cod within a tortilla shell, then add slaw and sauce.  Finish with salsa.  Serve the beans as a side.

–cod tacos adapted from allrecipes.com; recipe for beans original.

SALMON WITH LEMON – DILL – PARSLEY – GREEN ONIONS IN WHITE WINE / BUTTER BEAN – WHITE CORN SUCCOTASH / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS IN ITALIAN DRESSING

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

–lemon juice

–dill and parsley (fresh if possible)

–green onions (3 stalks, finely diced)

–white wine (cooking wine is fine)

–butter beans (canned)

–corn (frozen)

–spring mix salad

–tomato (1, medium)

–chickpeas (1 handful)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish.  Drench in lemon juice.  Then add a little white wine.  Season with salt, pepper, dill, parsley, green onions (finely sliced), and olive oil.  Set aside.

2 – Drain a can of butter beans in a colander.  Place in a covered baking dish.  Add one-half cup of corn to the butter beans.  Add water to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring mix to a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Slice mushrooms, and add to the bowl.  Add 1 handful of chickpeas.  Season with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

4 – Microwave the salmon for 5 minutes on high.

5 – Serve the salad as a first course.  Then serve the salmon hot, with the succotash as a side.

–salmon adapted from the food network web site; other recipes original.

CURRIED CHICKEN WITH MUSHROOMS – CARROTS – ONION – PARSLEY – BROTH – WHITE WINE IN FAUX CREAM SAUCE / SPLIT GREEN PEA SOUP WITH CARROTS – DILL – ONION  / GARLIC KALE / WHITE CORN

–4 chicken tenderloins or breast strips

–curry (bottled)

–yogurt (non-fat, plain)

–mayonnaise

–flour

–mushrooms (3 baby bellas)

–carrots (2 small handfuls, divided, shredded)

–dill (bottled)

–Bac’n pieces (soy bacon)

–sweet onion (1, divided, fresh, chopped)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–split peas (dried; no need to soak)

–kale (fresh, packaged)

–garlic powder

–white corn (frozen)

–salt and pepper

–olive oil

1 – Measure two-thirds cup of split green peas, and place in a slow cooker.  Add 1 and one-half cups of chicken broth.  Slice one-half onion and add to the cooker.  Add 1 small handful of shredded carrots.  Season with salt, pepper, dill, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until time for dinner.

2 – Place one-half cup of chicken broth in a microwaveable cup.  Microwave on high for 1 minute.  In a second cup, add 1 tablespoon of flour.  Slowly add the broth to the flour, stirring briskly.  Quarter the mushrooms and place in a covered baking dish with the broth-and-flour mixture.  Add 1 handful of shredded carrots.  Slice an onion, and add one-half to the dish.  Chop a small handful of parsley and add to the dish.  Set aside.

3 – Add 3 handfuls of kale to a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Add 1 cup of corn to a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 and one-half minutes.  While the chicken is cooking, stir together 2 tablespoons of yogurt, 2 tablespoons of mayonnaise, and 1 tablespoon of curry powder.  Microwave on high for 45 seconds.  Then spoon over the chicken.

6 – Serve the soup as a first course.  Then serve the chicken hot, with the kale and corn as sides.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

SALMON CHUNKS WITH OREGANO – DILL – ONION – GARLIC  – BLACK OLIVES IN TOMATO BISQUE SAUCE ATOP PASTA

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

–oregano (fresh if possible)

–dill (fresh if possible)

–onion (one-half, medium)

–black olives (sliced, 1 small can)

–tomato sauce (1 small can)

–yogurt (non-fat, plain)

–pasta (elbows, one-half cup)

1 – Place one-half cup of elbow pasta in an uncovered baking dish.  Cover with water 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth

2 – Chop one-half onion, and place in a covered baking dish with the can of tomato sauce.  Add the can of black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onions and black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, break apart the salmon (large chunks).  Stir gently.  Microwave 2 tablespoons of yogurt, seasoned with salt and pepper, in a small bowl.  Then spoon the yogurt over the salmon.  Stir gently.

3 – Serve the salmon chunks with vegetables atop the pasta.  I also served broccoli and black-eyed peas with the dinner (for recipes, use the search box in this blog).

–salmon adapted from 50 Most Delicious Salmon Recipes; pasta original.

CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

4 – Microwave the salmon for four 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.

5 – Serve the salmon hot, with the squash and spinach as sides.

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

LEMON SHRIMP WITH MINT – GARLIC – PARSLEY / NEW DILLED WHOLE POTATOES / BROCCOLI WITH HOT SAUCE

Note:  Thaw frozen shrimp overnight in the refrigerator.

–shrimp (frozen, one-half package)

–lemon juice

–mint (bottled)

–garlic salt

–parsley (fresh if possible)

–salt and pepper

–olive oil

–potatoes (6 to 8)

–dill (fresh if possible)

–broccoli (1 stalk)

–hot sauce (such as tabasco)

 

1 – Wash and scrub the small potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Separate broccoli stalk from stems and florets, discarding the stalk.  Break apart the remainder.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the shrimp in a colander.  Place in one layer in a large, wide-mouthed, covered baking dish with a little water.  Drench in lemon juice.  Season with mint, garlic salt, salt and pepper, parsley, and olive oil.  Microwave on high for 3 minutes.

4 – Serve the shrimp hot, with the broccoli and potatoes as sides.  Serve hot sauce with the broccoli.

–shrimp adapted from Italian Family Cooking (Edward Giobbi, author); potatoes adapted from Real Simple; broccoli original.

DILLED SALMON WITH AVOCADO SALSA / OVEN FRIED OKRA WITH CRUSHED CRACKERS / BLACK – EYED PEAS WITH ONION & FAUX BACON

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

–dill

–salt and pepper

–olive oil

–avocado (1, fresh, medium)

–garlic powder

–lemon juice

–yogurt (non-fat, plain)

–okra (frozen, one-third large package)

–crackers (6 to 8, gluten – free, seasoned

–black – eyed peas (canned)

–minced onion

–Bac’n pieces

 

1 – Place the okra in an uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes, checking to be sure that water has not boiled out.  Crush crackers in a plastic bag with the back of an ice cream spoon.  Stir into okra.  Set aside.

2 – Rinse black – eyed peas in a colander.  Place in a covered baking dish.  Season with salt, pepper, minced onion, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue in the microwave for 1 minute more.

4 – While salmon is cooking, slice open the avocado and discard the pit.  Make numerous cuts across the avocado to make fine pieces.  Add to a small bowl.  Add 2 tablespoons of yogurt to the avocado.  Season with salt, pepper, olive oil, lemon juice, and garlic powder.  Stir vigorously.

5 – Place the okra in the microwave and cook for 1 minute more.

5 – Serve the dinner hot, the salmon with avocado salsa on the side, and the two vegetables accompanying the salmon.

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

BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

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

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

A Simple Dinner (Encore) DILLED SALMON / BROCCOLI WITH HOT SAUCE / BAKED POTATO WITH YOGURT & BUTTER

Note:  This is my favorite dinner.

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

–dill

–salt and pepper

–olive oil

–broccoli (1 stalk, fresh)

–hot sauce (like Tabasco)

–potatoes (2, red, medium)

–yogurt (non-fat, plain)

–Promise Activ margarine (heart-healthy)

1 – Scrub the potato skins, pierce all around with a fork, and place in the microwave.  Cook on high for 5 minutes; then turn the potatoes over and cook on high for another 5 minutes.  When finished, don’t open immediately (to preserve warmth)

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

3 – Chop off the stalk of the broccoli, leaving the stems and florets.  Break apart the stems and florets.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.   Microwave on high for 3 minutes (1 minute longer for more tender broccoli).

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

5 – Serve the dinner hot:  salmon, potatoes (with yogurt and margarine), and broccoli (with hot sauce).

–salmon adapted from Real Simple; other recipes 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.

COD WITH DILL – PARSLEY – BAY LEAF IN WHITE WINE – LEMON SAUCE / BROCCOLI WITH SOY – SESAME – LEMON SAUCE / GARLIC PASTA

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

–dill

–parsley

–bay leaf

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–broccoli (one stalk)

–soy sauce

–sugar

–sesame seeds (toasted, bottled)

–pasta

 

1 – Place 1 cup of pasta in a large, covered, baking dish.  Add water to cover.  Season with salt, pepper, olive oil, and garlic powder.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished, keep covered to preserve warmth.  Drain in a colander before serving.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in one-fourth cup of white wine.  Season with dill, parsley, bay leaves (2, submerge in wine), garlic powder, salt, pepper, and olive oil.  Set aside.

3 – Cut the florets and some stem from the broccoli stalk.  Break apart the remaining pieces.  Place in a covered baking dish.  Season with salt, pepper, olive oil, and sesame seeds.  Microwave for 4 minutes on high.

4 – Place one-quarter cup of soy sauce in a small, microwaveable bowl.  Add one-quarter cup of both lemon juice and white wine.  Season with 1 tablespoon of sugar.  Stir well.  When broccoli has finished cooking, microwave the soy sauce on high for 1 minute.  Then pour over the broccoli.  Keep covered to preserve warmth.

5 – Microwave the cod for 6 and one-half minutes, longer if it does not yet break apart easily.

6 – Serve the cod on top of the pasta, with the broccoli with soy sauce on the side.

–recipes adapted from Real Simple.

COD WITH CUMIN – OREGANO – CAYENNE IN LIME – BUTTER SAUCE / NAVY BEANS WITH FAUX BACON & ONION IN CHICKEN BROTH / DILLED POTATOES

Note:  You must soak the navy beans overnight.

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

–cumin

–oregano

–cayenne pepper

–lime juice

–Promise Activ margarine (heart – healthy)

–navy beans (dried, 1 cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, medium)

–potatoes (2, medium)

–dill

–salt and pepper

–olive oil

1 – Plan to cook the navy beans in a slow cooker for 6 hours on low, 3 and one-half hours on high.  Place 1 cup of beans in the cooker; add 3 cups of chicken broth and a couple of drops of olive oil.  Slice half an onion and add to the cooker.  Season with salt, pepper, and Bac’n pieces.  When finished cooking, keep on the “warm” setting until ready to serve.

2 – Scrub the potatoes and slice into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave for 15 minutes on high.

3 – Place the cod in a covered baking dish with a little water.  Drench with lime juice.  Season with cumin, oregano, cayenne pepper, salt, and pepper.  Dot with margarine.  Microwave on high for 6 minutes.  Fish is done when it breaks apart easily.

4 – Serve the dinner hot.

–cod from Real Simple; other recipes original.

A Simple Dinner:  HONEY BARBECUED CHICKEN / CARROTS & ONION WITH DILL

–4 chicken tenderloins or breast strips

–honey

–barbecue sauce (your favorite, bottled)

–salt and pepper

–olive oil

–miniature carrots (about a dozen)

–onion (1, medium)

–dill

1 – Peel and cut the onion into four parts.  Place it in a covered baking dish.  Add a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 8 minutes.  Then add carrots to the same dish.  Season with salt, pepper, dill, and olive oil.   Microwave on high for 4 minutes.

2 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Add a very small amount of water.  Pour a generous amount of barbecue sauce over the whole.  Drizzle a little honey over each piece of chicken.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

A Simple Dinner: SALMON WITH GREEN ONION – PARSLEY – DILL / SPINACH WITH LEMON PEPPER / LENTILS WITH FAUX BACON

Note:  For an even easier dinner, use bottled onion bits instead of green onions with the salmon.

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

–green onions (2 stalks)

–parsley

–dill

–lemon juice

–spinach (fresh, packaged)

–lemon pepper

–lentils (1 can)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Chop green onions into very tiny pieces.  Add green onions, parsley, and dill to the salmon.  Season with salt, pepper, and olive oil.  Set aside.

2 – Place spinach in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 5 minutes.

3 – Rinse lentils in a colander.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 3 minutes.  When finished, sprinkle Bac’n pieces on top of the lentils.

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

5 – Serve the dinner hot.

–salmon adapted from food network; spinach and lentils original.

A Simple Dinner:  TARRAGON CHICKEN WITH WHITE WINE & BROTH / GREEN BEANS WITH ALMONDS / DILLED CARROTS

Note:  I got this dinner on the table in 10 minutes, though I admit that I hurried.

–4 chicken tenderloins or breast strips

–tarragon

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–salt and pepper

–olive oil

–green beans (frozen)

–almonds (12)

–miniature carrots (packaged)

–dill

 

1 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle almonds on top.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 3 minutes.

2 – Place 12 miniature carrots in a covered baking dish.  Season with salt, pepper, dill, and olive oil.  Cook on high in the microwave for 3 minutes.

3 – Place the chicken in a plastic bag.  Add a small amount of olive oil.  Season with salt and pepper.  Add one-fourth cup of plain breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Add chicken broth and white wine just to cover.  Season with tarragon and a little more olive oil.  Cook on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; carrots adapted from a friend’s recipe, Shakopee, Minnesota; green beans original.

A Simple Dinner:  CAJUN COD / BUTTERED CARROTS WITH DILL / SCALLOPPED POTATOES / BUTTER BEANS WITH FAUX BACON

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

–Cajun spice (boxed)

–miniature carrots (fresh, peeled, and packaged)

–dill

–Irish potato (white potato, medium size)

–milk (dairy, soy, or almond)

–paprika

–butter beans (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–Promise Activ (heart-healthy margarine)

–salt and pepper

–olive oil

 

1 – Place cod in a covered baking dish.  Add a little water.  Season with salt, pepper, Cajun spice, and olive oil.  Set aside.

2 – Empty one-third package of carrots onto cutting board.  Slice carrots into 2 pieces each.  Place in a covered baking dish.  Season with salt, pepper, dill, and Promise Activ.  Microwave on high for 4 minutes.

3 – Scrub white potato thoroughly.  Slice into one-quarter inch pieces, the width of the potato.  Place in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add 1 inch of milk.  Cook on high in the microwave for 5 minutes, and then cook on 50 percent power for 10 minutes.  Keep covered to preserve warmth.

4 – Use colander to drain butter beans.  Rinse well.  Place in covered baking dish with a little water.  Season with pepper, Bac’n pieces, and Promise Activ.  Cook on high in the microwave for 3 minutes.

5 – Cook the cod for 5 minutes in the microwave on high.

6 – Serve the meal hot.

–recipes original.

PARMESAN SALMON WITH DILL / GREEN SALAD WITH RAW VEGGIES

Note:  Swiss cheese can be substituted for Parmesan.

 

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

–Parmesan cheese

–dill

–salt and pepper

–olive oil

–salad greens (packaged)

–tomato (1 medium)

–summer squash or zucchini (one-half)

–avocado (1 medium)

–onion (one-half)

–carrot (1 medium)

–Caesar salad dressing (or your favorite salad dressing)

 

1 – Add 2 handfuls of salad greens to a mixing bowl.  Chop the tomato, squash or zucchini, onion, and peel and chop the carrot.  Season with salt and pepper.  Add a small amount of Caesar salad dressing and stir well.  Dice the avocado, and add to the mixing bowl.  Fold into the other ingredients.  Set aside.

2 – Place the salmon in a covered baking dish.  Add a little water.  Season with salt, pepper, olive oil, and dill.  Cook in the microwave for 4 minutes on high.  When finished, generously sprinkle Parmesan cheese on top.  Then cook for one-half minute more.

3 – Serve the salmon hot, and the salad cold, as a side to the salmon.

–salmon inspired by Southern Living Cooking for Two; salad original.

HERBED SALMON WITH FAUX CREAM SAUCE / SPINACH – CHARD – KALE

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

–dill, tarragon, marjoram, thyme, rosemary (fresh if possible)

–mayonnaise

–plain yogurt (non-fat)

–white wine

–onion (one-half)

–spinach – chard – kale (packaged)

1 – Chop onion and place in covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

2 – Place the spinach – chard – kale mixture in a wide-mouthed, large, covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high for 5 minutes.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

4 – Place the salmon on top of the onion in baking dish.  Season with all the herbs, plus salt, pepper, and olive oil.  Cook in the microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in microwave for 1 minute more.  Spoon the hot yogurt – mayonnaise sauce over the salmon.

5 – Serve the meal hot.

–salmon adapted from The Best of French Cooking; vegetable original.

ROSEMARY – PARMESAN CHICKEN / DILLED CARROTS / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese (shredded)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–carrots (4)

–dill (fresh if possible)

–broccoli (one head

–hot sauce (such as Tabasco)

–olive oil

 

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

2 – Peel and slice carrots into one-quarter inch rounds.  Place in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Cook on high for 4 minutes in microwave.

3 – Cut florets from head of broccoli, leaving some stem.  Cut into large pieces.  Place in covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (less if crispy is desired).

4 – Cook chicken in the microwave on high for 5 minutes.  When finished, cover the whole with Parmesan cheese.

5 – Serve the meal hot, hot sauce on the table for the broccoli.

–chicken adapted from Carmelo’s, St. Paul, Minnesota; carrots adapted from a friend’s recipe in Shakopee, Minnesota; broccoli original.

LEMON CHICKEN WITH PINE NUTS AND PARSLEY / BROCCOLI / DILLED TOMATOES WITH CAPERS AND ONION

–4 chicken tenderloins or breast strips

–pine nuts (half small package)

–parsley (fresh if possible)

–capers

–lemon juice

–broccoli

–tomatoes (2 fresh, medium)

–dill (fresh if possible)

–capers

–onion (one-half, medium)

–olive oil

–salt and pepper

–yogurt (plain, non-fat – optional)

 

1 – Place chicken in a covered baking dish.  Sprinkle with pine nuts, parsley, capers (2 tablespoons), lemon juice (generous amount).  Season with olive oil.  Set aside.

2 – Cut stalk off broccoli, and then chop in large pieces.  Place in covered baking dish.  Season with pine nuts, parsley, capers (1 tablespoon), lemon juice, and olive oil.  Cook in microwave on high for 4 minutes (longer if want tenderer broccoli).

3 – Slice tomatoes and onion.  Place the onion on top of the tomatoes on a serving plate.  Sprinkle with dill and capers (1 tablespoon).  Season with olive oil. 

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

5 – Prepare the plates by covering each with one-fourth inch of yogurt.  Add food on top of the yogurt.  (This is optional)

6 – Serve the chicken and broccoli hot, and the tomato salad cold.

–adapted from Real Simple.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

LEMON SALMON WITH DILL / HERBED GREEN PEAS WITH ONION

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–lemon juice

–green peas (frozen)

–onion

–salt and pepper

–olive oil

–rosemary, basil, oregano, tarragon (fresh if possible)

 

1 – Place the salmon in the bottom of a covered baking with a very tiny amount of water.  Drench the salmon in lemon juice.  Season with dill, salt, pepper, and olive oil.  Set aside.

2 – Place green peas in bottom of covered baking dish.  Chop an onion, and place over the peas.  Season with salt, pepper, rosemary, basil, oregano, tarragon, and olive oil.  Cook for 5 minutes on high in microwave.

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

4 – Serve salmon and green peas hot.

–recipes original.

ROSEMARY CHICKEN / SPINACH SALAD WITH DRIED CHERRIES AND PECANS / HEALTHY TOMATO PIE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–onion

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–spinach (pre-packaged, fresh)

–dried cherries (one – half package, small)

–pecans (1 small package, chopped)

–carrots (2 medium)

–dill (fresh if possible)

–lemon juice

–tomatoes (3 large)

–whole wheat bread

–basil (fresh if possible)

–feta cheese

 

1 – Chop 1 onion.  Place in covered baking dish with small amount of chicken broth and small amount of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

2 – Empty half a package of fresh spinach in a large mixing bowl.  Peel carrots with a vegetable peeler.  Then slice lengthwise (careful of your fingers!), and then diagonally.  Add to spinach.  Then add cherries, pecans, and tiny snips of dill.  Season with salt and pepper.  Mix well. Set aside.

3 – In a wide baking dish, break wheat bread in very tiny pieces to cover bottom of dish.  On cutting board, slice tomatoes into 2 pieces each, cutting small amount off top and bottom; tomatoes will lie flat in the dish.  Place tomatoes on top of the broken wheat bread.  Season with salt, pepper, tiny snips of basil, and feta cheese.  Cover the whole with more tiny pieces of wheat bread.  Season the whole with olive oil.  Cook for 4 minutes in the microwave on high.  BE SURE to let the tomatoes sit for 10 minutes after baking, so that they have cooled somewhat.

4 – Season the salad with lemon juice and olive oil.  Serve as a first course, while chicken is cooking (see below).

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

6 – Serve the salad first.  Then serve the chicken hot and tomato pie warm.

–chicken adapted from Pierre Franey’s 60 Minute Gourmet; salad and tomato pie original.

TILAPIA WITH CAPER – PARSLEY SAUCE / FETA – ONION GREEN PEA SALAD / DILLED POTATOES WITH LEMON

–tilapia (2 medium)

–capers

–parsley (Italian parsley, fresh, if possible)

–white wine

–olive oil

–salt and pepper

–green peas (frozen)

–feta cheese

–onion

–turkey sandwich meat (2 slices)

–potatoes (2 medium, red)

–dill (fresh if possible)

–lemon juice

 

1 – Cook the green peas for 4 minutes in the microwave on high.  No seasoning at this point.  Rinse the green peas (to cool them) in a colander.  Add one-half package of feta cheese, 2 slices of chopped turkey sandwich meat, one-half onion, and season with salt, pepper, and olive oil.  Set aside.

2 – Scrub the potatoes briskly; leave the skins on.  Cut the potatoes in chunks, about the size of a spinning quarter.  Place in baking dish.  Season with dill, generous sprinkling of lemon juice, salt, pepper, and olive oil.  Add one inch of water (or slightly more).  Cook on high in microwave for 15 minutes, uncovered.  When finished cooking, cover to preserve warmth.

3 – Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine.  Place chopped parsley and a sprinkling of capers on top.  Season with salt, pepper, and olive oil.  Bake for 5 minutes in the microwave on high.

4 – Serve the tilapia and potatoes hot; serve the pea salad cold.

–adapted from Real Simple

PAPRIKA CHICKEN / HERBED CARROTS WITH ALMONDS / BAKED POTATO WITH YOGURT

–4 chicken tenderloins or breast strips

–paprika

–salt and pepper

–olive oil

–shredded carrots

–coriander

–dill (fresh if possible)

–almonds

–red potatoes (2 medium)

–yogurt (plain)

 

1 – Scrub red potatoes with a kitchen brush.  Prick generously with fork.  Place on paper towel in microwave.  Cook 4 minutes on high.  Then turn over the potatoes, and cook for 4 more minutes.

2 – While the potatoes are cooking, place the chicken in a baking dish with cover.  Add a little water.  Sprinkle with paprika, salt, and pepper.  Season with olive oil.  Set aside.

3- Place one-half of the carrots in a baking dish with cover.  Season with coriander, tiny snips of dill, salt, pepper, and add almonds.  Then add second half of carrots.  Season similarly, and add olive oil.  Cook for 5 minutes on high in microwave.

4 – When vegetables are done, cook chicken for 5 minutes on high in microwave.

5 – Serve potatoes in their jackets with yogurt as dressing (instead of sour cream).  Salt and pepper the potatoes.

6 – Serve dinner hot.

–adapted from Real Simple.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

ENCRUSTED CATFISH WITH OREGANO AND GARLIC / DILLED CARROT PENNIES

–3 small catfish fillets

–oregano (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–cornbread stuffing (pre-packaged)

–4 carrots

–dill (fresh if possible)

 

1 – Pour 1 cup of cornbread stuffing into plastic bag.  Pound the stuffing to make the particles more fine.  On a plate, season catfish with snips of oregano, garlic powder, salt and pepper, and olive oil.  Shake the catfish in the plastic bag to coat with the cornbread stuffing.  Place in a baking dish with cover.  Pour any remaining stuffing over the catfish.  Set aside.

2 – Peel carrots with a vegetable peeler.  Cut off ends.  Slice into round pieces.  Place the carrots in a covered baking dish.  Season with salt and pepper, snips of dill, and olive oil.  Cook for four minutes in microwave on high.

3 – Cook the catfish for 8 minutes in microwave (lengthier cooking times work best for catfish).

4 – Serve the catfish and carrots while hot.

–adapted from Quince’s (Wilson, North Carolina)

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.

DILLED SALMON & POTATOES / BROCCOLI

Note: This is my favorite dinner.

 

Salmon

2 potatoes (medium)

Dill (fresh if possible)

Salt and pepper

Olive oil

Broccoli (one stalk)

Tabasco or other hot sauce

 

1 – Place salmon (about the size of three decks of cards) in middle of covered baking dish. Put a small amount of water in the bottom. Sprinkle dill, salt, and pepper on top. Season with olive oil. Set aside.

2 – Wash the potatoes with soap and water, rinsing thoroughly. Scrub the potato skins vigorously. Cut potatoes so that each piece is about an inch in diameter. Add an inch of water to a microwaveable dish. Make two layers of potatoes in dish. Sprinkle dill, salt, and pepper over each layer. Season with olive oil. Cook uncovered in microwave for 10 minutes, checking toward the end to be sure that water has not boiled out, adding water if needed.

3 – Cut off broccoli stalk, leaving some stem and florets. Cut apart the florets. Season with salt and pepper, olive oil. Cook broccoli, covered, for 4 minutes. Serve broccoli with Tabasco or other hot sauce on table for seasoning.

4 – Cook salmon for four and one-half minutes. It is necessary with a thick piece of salmon to check for doneness when cooking is finished. Cut slit in middle of salmon. Replace in oven for 1 minute if fish is not yet done.

5 – Serve immediately.

    

–Salmon and potatoes adapted from Real Simple. Many broccoli recipes recommend hot sauce for serving.