HOT OPEN – FACED CHICKEN SANDWICHES WITH BABY BELLA MUSHROOMS – PARMESAN – FAUX BACON – PAPRIKA IN MILK WHITE SAUCE ATOP BUTTERED & SPLIT WHOLE WHEAT ENGLISH MUFFINS

For 4:

–6 chicken tenderloins or breast strips

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

–Parmesan cheese (shredded)

–Bac’n pieces (soy bacon)

–paprika

–milk (half cup, dairy or almond, not soy)

–flour (1 heaping tablespoon)

–whole wheat English muffins (6)

–olive oil

–salt and pepper

–margarine (Promise margarine is heart-healthy)

1 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 heaping tablespoon of flour.  When the milk has heated, slowly add it to the flour, stirred very briskly.  Season with salt and pepper.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add the white sauce.  Slice 6 to 8 baby bella mushrooms, and add on top of the chicken.  Sprinkle with Parmesan cheese.  Microwave on high for 8 minutes.  When finished, sprinkle Bac’n pieces on top (the Bac’n pieces will be crispy if not cooked).

3 – Split 6 whole wheat English muffins, and spread with Promise margarine.  Microwave on high for 2 minutes.

4 – Serve the chicken and sauce atop the English muffins.

–chicken sandwiches adapted from To the Taste of a King.

GARLIC – HERB FLOUNDER ATOP CRABMEAT WITH TOMATO & ONION IN COCONUT MILK / COUSCOUS / PARMESAN – BASIL TOMATO PIE WITH CRUMBLED WHOLE WHEAT ENGLISH MUFFINS

–flounder (2, thawed from freezer)

–crabmeat (1 can)

–garlic – herb breadcrumbs (boxed)

–tomatoes (4, divided)

–onion (one-half, medium)

–coconut milk (lite, canned)

–couscous (boxed)

–Parmesan cheese

–whole wheat English muffins (2)

–basil (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, place crabmeat on top of the onion and tomato.  Then place the flounder on top of the crabmeat.  Season the flounder with salt and pepper.  Sprinkle a small amount of garlic – herb breadcrumbs on top.  Then pour one – third cup of coconut milk over the seafood.  Set aside.

2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish.  Cut 3 tomatoes in half, and place over the muffin pieces.  Season with salt, pepper, basil, and Parmesan cheese.  Then top with more pieces of a second English muffin.  Microwave on high for 15 minutes.  Let cool for at least 5 minutes before serving.

3 – Measure 1 cup of couscous in a covered baking dish.  Add one and one-half cup of water.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the seafood for 5 minutes.

5 – Serve the seafood atop the couscous, with the tomato pie as a side.

–recipes original.

BUTTERY SALMON WITH TARRAGON AND LEMON IN WHITE WINE / OPEN – FACED TOMATO PIE WITH PARMESAN – FETA – GREEN ONIONS

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

–tarragon

–lemon juice

–white wine

–salt and pepper

–Promise Activ margarine (heart-healthy)

–tomatoes (fresh, 3 medium)

–Parmesan cheese

–feta cheese

–green onions (3 stalks)

–olive oil

–whole wheat English muffins (2)

 

1 – Break apart the English muffins, covering the bottom of a large, wide-mouthed, covered baking dish.  Cut off the end of the tomatoes, and then slice in half.  Place the tomatoes on top of the broken muffins.  Season with salt, pepper, a generous amount of feta and Parmesan.  Wash the green onions, and then slice into pieces about half an inch long.  Place the onions on top of the cheese.  Season the whole with olive oil.  Cook on high in the microwave for 10 minutes.  Let stand, uncovered, for at least 5 minutes.

2 – Place the salmon in the bottom of a covered baking dish.  Add one-quarter cup of white wine.  Drench the salmon in lemon juice.  Season with salt, pepper, and tarragon.  Dot with margarine, a generous amount.  Microwave on high for 4 and one-half minutes.  When finished, check to be sure that center is done.  If not, replace in microwave for 1 minute more.

3 – Serve the dinner hot.  I also added kale with faux bacon and garlic, which can be found by using the search box in this blog.

–salmon adapted from Taste of Home web site; tomato pie original.