A Simple Dinner:  PARSLEYED PECAN COD WITH PARMESAN & FETA STEAMED IN WHITE WINE

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

–pecan chips (half a small package)

–Parmesan cheese

–feta cheese

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little white wine, just to steam.  Season with salt and pepper.  Sprinkle Parmesan cheese, feta cheese, and pecan chips on top.  Finish with a few drops of olive oil and 1 handful of chopped parsley.  Microwave on high for 8 and one-half minutes.  When finished, test to be sure that the cod is done; cod is done when it begins to break apart.

2 – Serve the cod hot.

–recipe original.

A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

BAKED COD TOPPED WITH BASIL PESTO – CHOPPED TOMATO – FETA CHEESE

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

–basil pesto (in a jar)

–basil (bottled)

–tomato (1, fresh, small, chopped)

–feta cheese (packaged, crumbled)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little amount of clam juice.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Chop 1 small tomato, and then season with salt, pepper, and basil.  Place in a small mixing bowl.  Add 2 tablespoons of basil pesto and 2 tablespoons of crumbled feta cheese to the bowl.  Stir gently.  Then place atop the cod.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and sauce hot, atop pasta or couscous (recipes, see the search box on this blog).

–cod inspired by a dinner of my brother-in-law and sister-in-law.

TUNA STEAK SALAD WITH CELERY – ONION – MAYO – LEMON – CLAM JUICE  TOPPED BY SLICED BLACK OLIVES & FETA & SERVED IN FRESH TOMATO CUPS

For 4:

–tuna steak (1)

–celery (2 stalks, chopped)

–onion (one-half, medium)

–mayonnaise

–lemon juice (bottled)

–clam juice (fish broth, bottled)

–sliced black olives (1 small can, drained)

–feta cheese (packaged)

–tomatoes (2, medium, fresh)

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Place 1 tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the center.)  When finished, shred the tuna steak, being careful to mix with the liquid for moist tuna.  Place in a large mixing bowl.

2 – Chop 2 stalks of celery and one-half medium onion, and add to the mixing bowl. Season with salt and pepper.  Add mayonnaise to taste.  Stir well.

3 – Cut 2 tomatoes in half.  Scoop out the pulp.  Fill the tomato cups with tuna stead salad.  Top with black olives, and then with feta cheese.  Sprinkle a drop or two of extra virgin olive oil on top.

4 – Keep refrigerated until time for dinner.

5 – Serve the tuna steak salad chilled.

–tuna steak salad adapted from the Betty Crocker web site.

SALMON OMELETS WITH FETA – PARMESAN – GREEN ONION – PARSLEY

For 2:

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

–eggs (3)

–feta cheese

–Parmesan cheese (shredded)

–green onion (1 stalk, chopped)

–parsley (1 handful, chopped, fresh)

–salt and pepper

–olive oil

–milk (3 tablespoons, dairy or almond, not soy)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Place 3 eggs in a mixing bowl.  Stir with 3 tablespoons of dairy or almond milk.  Add 2 tablespoons of feta cheese and 2 tablespoons of Parmesan cheese.  Add 1 chopped stalk of green onion, and 1 chopped handful of parsley.  Stir well.

3 – Break apart the salmon, and add to the egg mixture.  Fold in gently.  Place the salmon and egg in 2 individual microwaveable bowls.  Microwave for 4 minutes on high.

4 – Serve the salmon omelet hot.

–salmon omelet adapted from Top 50 Most Delicious Salmon Recipes.

SALMON & BROCCOLI WITH BASIL – PARSLEY – FETA – MINCED GARLIC IN CLAM JUICE ATOP GARLIC BOWTIE PASTA

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

–broccoli (1/2 head, broken apart, florets only)

–basil, parsley (fresh)

–feta cheese

–garlic (minced, in a jar)

–clam juice

–pasta (bowtie—farfalle, boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish, with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place salmon in a large, covered baking dish with a little clam juice.  Place broccoli florets all around.  Season with salt, pepper, basil, parsley, minced garlic, and olive oil.  Sprinkle with feta cheese.  Microwave on high for 7 minutes.

3 – Drain the pasta, and stir in 1 tablespoon of minced garlic.

4 – Serve the salmon and broccoli hot, atop the pasta.

–salmon and broccoli inspired by Top 50 Most Delicious Salmon Recipes.

FETA – STUFFED SALMON WITH THYME – OREGANO – PARSLEY IN DIJON – MAYO SAUCE

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

–feta cheese

–thyme, oregano, parsley (fresh if possible)

–Dijon mustard

–mayonnaise

–salt and pepper

1 – With a very sharp, carefully slit the salmon, and sprinkle feta in the pocket.  Place the stuffed salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate mixing bowl, stir together 3 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.  Spread the mayo – Dijon on top of the salmon.  Sprinkle thyme, oregano, and parsley on top.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.

–salmon adapted from an old recipe from the web; recipe no longer on web.

CAESAR SALMON SALAD WITH VEGGIES

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

–basil (fresh if possible)

–salt and pepper

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–cauliflower (half a head, chopped)

–chickpeas (garbanzo beans, one-half can)

–miniature carrots (6 to 8, chopped)

–feta cheese (one-half small carton)

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

–crisp salad greens (includes iceberg lettuce)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Place one-half package of crisp salad greens in a mixing bowl.  Add one-half head of chopped cauliflower, one-half can of chickpeas, 6 to 8 chopped miniature carrots, and 6 to 8 chopped baby bella mushrooms.  Season with salt and pepper.

3 – Flake the salmon, discard the skin, and add the salmon to the salad greens.  Stir well.  Add Caesar salad dressing to taste.  Sprinkle the top with feta cheese.

4 – Serve the salmon salad as a main course, cold.

–salmon salad recipe original.

A Simple Dinner:  CHICKEN WITH OREGANO & BASIL IN TOMATO JUICE & TOPPED WITH FETA / ZUCCHINI TOPPED WITH BREADCRUMBS & PARMESAN

–4 chicken tenderloins or breast strips

–oregano, basil (bottled)

–tomato juice (low sodium)

–feta cheese

–zucchini (1, fresh, medium)

–breadcrumbs (I used Pepperidge Farm)

–Parmesan cheese

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a small amount of tomato juice.  Season with salt, pepper, oregano, basil, and olive oil.  Sprinkle feta cheese on top.  Set aside.

2 – Peel 1 zucchini, and cut into silver dollars.  Place in a covered baking dish with a little water.  Season with salt and pepper.  Place a small amount of breadcrumbs in a mixing bowl.  Add olive oil to taste, and stir well.  Then pour the breadcrumbs over the zucchini.  Sprinkle with Parmesan cheese.  Microwave on high for 3 minutes.

3 – Microwave the chicken for 5 and one-half minutes.

4 – Serve the chicken hot, with the zucchini as a side.  I also served a salad (recipes, use the search box on this blog).

–zucchini adapted from the Olive Garden restaurant; chicken original.

SALMON WITH BASIL & GARLIC IN LEMON BUTTER SAUCE / ROMAINE LETTUCE SALAD WITH FETA IN CAESAR DRESSING / BABY LIMA BEAN SOUP WITH MARJORAM – SHREDDED CARROTS – ONION – PASTA IN CHICKEN BROTH

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

–basil, garlic powder (bottled)

–Promise Activ margarine (heart-healthy)

–lemon juice

–salt and pepper

–olive oil

–romaine lettuce (one-half package)

–feta cheese (one-half small carton)

–Caesar salad dressing (I use Paul Newman’s Creamy Caesar)

–baby lima beans (frozen)

–marjoram (bottled)

–carrots (shredded, 1 handful)

–onion (one-half, medium)

–bay leaves (2, bottled)

–chicken broth (non-fat, low sodium)

–penne pasta (one-half cup, uncooked)

1 – Place two-thirds cup of frozen baby lima beans in a slow cooker.  Add one-half chopped onion and 1 handful of shredded carrots.  Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously).  Fill slow cooker with chicken broth just to the top of the vegetables.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.  Just before dinner, place one-half cup of penne pasta in an uncovered baking dish.  Add water 2 inches above the pasta.  Microwave on high for 10 minutes.  To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.

2 – Place one-half package of romaine lettuce in a mixing bowl.  Just before time to serve dinner, add Caesar salad dressing to taste.  Sprinkle one-half small carton of feta cheese over the top of the salad.

3 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Dot margarine over the salmon.  Season with salt, pepper, basil, and garlic powder.  Microwave on high for 5 minutes.

4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.

A Holiday Dinner for 2:  BACON – FLAVORED CORNISH HENS WITH MUSHROOMS & ONION IN BROTH / PARSLEYED DRESSING WITH MINCED MUSHROOMS & ONIONS / WHIPPED SWEET POTATOES WITH CINNAMON / ASPARAGUS IN PARMESAN WHITE SAUCE / BUTTER LETTUCE WITH GREEN GRAPES – FETA CHEESE – TOASTED WALNUTS IN BALSAMIC VINEGAR & EXTRA VIRGIN OLIVE OIL

Note:  Allow 90 minutes of preparation time for this dinner, even if you are an experienced cook.

–Cornish hen (thawed from frozen)

–Bac’n pieces

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

–onion (divided, three quarters of a medium onion)

–chicken broth (non-fat, low sodium)

–Stovetop stuffing mix (boxed, chicken flavor)

–parsley (fresh if possible)

–sweet potatoes (2, medium)

–cinnamon (bottled)

–asparagus (steamable in microwave; I use PicSweet)

–flour

–milk (dairy or almond; soy doesn’t work well in microwave)

–Parmesan cheese

–butter lettuce (one-half package)

–green grapes (seedless, about a dozen, split)

–feta cheese (half a small container)

–toasted walnuts (toast in microwave, 1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-half package of butter lettuce in a mixing bowl.  Add a dozen grapes, each cut into two pieces.  Add half a small container of feta cheese.  Add 1 handful of toasted walnuts.  Season with salt and pepper.  Place in refrigerator until just before dinner.

2 – Slice 6 baby bella mushrooms into fine strips.  Add to a large, covered baking dish.  Slice one-half onion, and add to the dish.  Add a small amount of chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes. 

3 – Using a sharp butcher knife and a fork, cut the Cornish hen in half.  Lay each half on its side, atop the mushrooms and onion.  Season with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

4 – Scrub the sweet potatoes, and then pierce all around with a fork.  Place on a microwaveable dish.  Microwave for 7 minutes; then turn over, and microwave for 8 minutes more.  Test sweet potatoes during cooking to see when they are soft to the touch.  (Be careful; potatoes will be very hot.)  Let cool briefly before handling.

5 – Mince 2 mushrooms (baby bellas) and one-quarter onion.  Place in individual microwaveable bowls with a little chicken broth.  Microwave on high for 1 minute.  Set aside.

6 – Place one-half cup of milk in a microwaveable cup.  In a separate cup, place one level tablespoon of flour.  Microwave the milk for 45 seconds.  Slowly add the milk to the flour, beating briskly.  Pour the milk and flour into a covered baking dish.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave on high for 3 minutes. 

7 – Cut open the sweet potatoes, and then cut crossways to make chunks.  Add to a food processor.  Add milk (dairy or almond) to the food processor.  Pulse until smooth, adding milk to desired consistency.  Place the whipped sweet potatoes in a microwaveable baking dish for reheating later, before dinner.

8 – Microwave the steamable package of asparagus for 3 and one-half minutes.  Add the asparagus to the Parmesan white sauce.  Keep covered to preserve warmth.

9 – Microwave the Cornish hen for 5 minutes.  Then turn over, sprinkle more Bac’n pieces on top, and microwave for 5 minutes more.

10 – Microwave the whipped sweet potatoes for 2 minutes on high.

11 – Add Stovetop dressing to the individual microwaveable bowls with the minced mushrooms and onion.  Stir.  Add chopped parsley to the top.  Microwave on high for 1 minute.

12 – Add balsamic vinegar and extra virgin olive oil to the salad.  Fold gently.

13 – Serve the salad as a first course.  Then serve the Cornish hen, one half to each person, with the dressing, sweet potatoes and asparagus as sides.

–dressing adapted from my mother-in-law’s recipe, from To the Taste of a King; other recipes original.

PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

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

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–tomato (fresh, 1, large, vine-ripened)

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

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

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

5 – Microwave the chicken for 5 and one-half minutes on high.

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

FETA SALMON WITH TARRAGON & LEMON PEPPER / LEMONY ASPARAGUS / BABY SALAD GREENS WITH PEANUTS – TOMATO – BROCCOLI – BANANA PEPPER IN HONEY & OLIVE OIL DRESSING

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

–tarragon (fresh if possible)

–lemon pepper (bottled)

–feta cheese (one-half small container)

–asparagus (fresh, 1 bunch)

–baby salad greens (one-half package)

–peanuts (1 handful)

–tomato (1, fresh, medium)

–broccoli (one-half head, florets only)

–banana pepper (one-half, minced, small size

–honey

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Dump one-half package of baby salad greens in a mixing bowl.  Add 1 handful of peanuts.  Chop the tomato, season with salt and pepper, and add to the bowl.  Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl.  Mince one-half banana pepper.  Season with salt, pepper, honey, and extra virgin olive oil.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, tarragon, lemon pepper, and olive oil.  Spread one-half container of feta cheese on top.  Set aside.

3 – Cut undesirable ends off the asparagus.  Place the tips and some stalk in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 5 minutes.

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

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

CREAMY TOMATO – BASED MEDITERRANEAN CHICKEN WITH COCONUT MILK – BLACK OLIVES – FETA / RICE NOODLES / GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–basil, oregano, bay leaves, garlic salt

–tomato sauce

–tomato (fresh, large, 2 slices)

–coconut milk (lite)

–black olives (one-half small can)

–feta cheese (one-half small container)

–rice noodles

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half small package)

1 – Slice two sections off the tomato, and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Add black olives.  Season with basil, oregano, bay leaves, and garlic salt.  Microwave on high for 3 minutes.  Then nestle the chicken amid the sauce.  Season with basil, oregano, garlic salt, salt, pepper.  Sprinkle feta cheese on top.  Set aside.

2 – Place 2 handfuls of rice noodles in a long, covered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

3 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle slices almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Drain the rice noodles.

6 – Serve the chicken and its sauce atop the rice noodles, with the green beans as a side.

–recipes original.

GARLIC SALMON WITH VIDALIA ONION IN TOMATO – COCONUT SAUCE / CREAMY WHITE RICE / FRESH TOMATO – AVOCADO SALAD WITH CAPERS & FETA

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

–garlic salt

–Vidalia onion (1, small)

–tomato sauce

–coconut milk (lite, canned)

–white rice (instant, boxed)

–milk (dairy, almond, or soy)

–tomato (1, large)

–avocado (1, medium)

–capers (bottled)

–feta cheese (one-half small package)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Season with garlic salt, salt, and pepper.  Microwave on high for 3 minutes.  Then place salmon amid the sauce.  Season the salmon with salt, pepper, and garlic salt.  Set aside.

2 – Measure two-thirds cup of instant white rice into a covered baking dish.  Add two-thirds cup water.  Season with salt.  Microwave on high for 2 minutes.  Set sit for at least five minutes.

3 – Measure one-fourth cup of coconut milk and one-fourth cup of plain milk into a measuring cup.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

4 – Slice the tomato and avocado, and place on a serving plate.  Add about a dozen capers and one-half container of feta cheese.  Season with salt, pepper, and olive oil.

5 – Microwave the salmon for 5 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.

6 – Stir the coconut milk/milk into the rice.

7 – Serve the salmon on top of the white rice, with the salad as a side.

–salmon and rice adapted from Pete Wells’s web site; salad original.

CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

COLD HERBED SALMON WITH FETA MAYONNAISE / FRENCH BALSAMIC POTATO SALAD WITH WHITE WINE – TARRAGON – GREEN ONION – OLIVE OIL / TOMATO SLICES WITH SWEET PICKLE RELISH & GREEN OLIVES

Note: Prepare ahead of time.

 

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

–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)

–potatoes (5, small, red)

–white wine (cooking wine is fine)

–tarragon (bottled)

–green onion (3 stalks)

–extra virgin olive oil

–mayonnaise

–lemon juice

–capers (bottled)

–feta cheese (half a small package)

–salt and pepper

–balsamic vinegar

–tomato (sliced, fresh, large)

–pickle relish

–green olives

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and herbs de provence.  Microwave for 4 and one-half minutes on high.  When finished, let cool, and then place in refrigerator until time for dinner.

2 – Place 4 tablespoons of mayonnaise in a small mixing bowl.  Season with lemon juice, salt, and pepper.  Add about 12 capers.  Pour in the feta cheese.  Stir.  Refrigerator until time to serve.

3 – Slice the potatoes one-quarter inch thick.  Place in a covered baking dish with 1 inch of water.  Season with salt and pepper.  Microwave for 15 minutes on high.  Let cool.  Drain water.  Add 1 inch of white wine.  Sprinkle with tarragon, salt, and pepper.  Cut green onion into one-half inch pieces, and add to the potatoes.  Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also.  Stir gently.  Do not refrigerate.  Serve room temperature.

4 – Slice the large tomato into thick slices.  Season with salt and pepper.  Arrange on a plate.  Place sweet pickle relish in the center of each slice of tomato.  Drop green olives around the plate.

5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.

6 – Serve the salmon cold, with the feta mayonnaise on top.  Serve with room-temperature potato salad and cold tomato slices.

–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.

EXTRA CRISPY CHICKEN FINGERS ATOP SALAD GREENS WITH PEAR – FETA – GREEN ONIONS – TOASTED WALNUTS IN THOUSAND ISLAND DRESSING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crispy seasoning mix

–spring mix with romaine salad greens

–pear (fresh, 1, medium)

–feta cheese (half a small package)

–green onions (3 stalks)

–toasted walnuts (1 handful)

–mayonnaise

–catsup

–minced onion

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-half package of Shake ‘n Bake seasoning.  Shake well.  Place in covered baking dish with a very small amount of water (just to steam).  Set aside.

2 – Place one-half package of salad green in a mixing bowl.   Wash and dice the pear; then add to the bowl.  Cut green onions into one-half inch pieces, and add to the bowl.  Place one-half package of feta cheese and 1 handful of toasted walnuts in the bowl.  Set aside.  In a small mixing bowl, place 4 tablespoons of mayonnaise and 2 tablespoons of catsup.  Season with salt, pepper, and minced onion.  Stir well.  Add this dressing to the salad greens.  Stir well.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the chicken atop the salad greens.

–recipe original.

GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–toasted walnuts (toast in microwave briefly, don’t let burn)

 

1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice.  Season the chicken with salt, pepper, paprika, garlic salt, and olive oil.  Set aside.

2 – Slice the one-half onion, and place in the bottom of a covered baking dish.  Peel and slice the squash.  Place on top of the onion.  Cut green onion into one-fourth inch pieces, and sprinkle on top.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing.  Place salad greens, feta cheese, and toasted walnuts in a mixing bowl.  Season with salt and pepper.  Add the dressing (to taste).  Stir well.

4 – Microwave the chicken for 5 minutes on high.

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

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

SPICY LEMON COD WITH GREEN ONIONS IN WHITE WINE SAUCE / GARLIC SPINACH – KALE / BALSAMIC TOMATO – AVOCADO SALAD WITH FETA  

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

–Cajun seasoning (or Creole, bottled)

–lemon pepper (bottled)

–lemon juice

–green onions (2 stalks)

–white wine (cooking wine is fine)

–spinach – kale (fresh, packaged)

–garlic salt

–salt and pepper

–olive oil

–tomatoes (2, fresh)

–avocado (1, medium, fresh)

–feta cheese

–balsamic vinegar

–extra virgin olive oil

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning.  Slice green onions into one-quarter inch pieces, and then scatter on top of the cod.  Pour a little white wine around the cod.  Add a little olive oil on top.  Set aside.

 2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 3 – Wash and slice the tomatoes, placing them on a plate.  Cut open the avocado, remove the pit, and slice; then add to the tomatoes.  Season with salt, pepper, balsamic vinegar, and extra virgin olive oil.  Sprinkle a generous amount of feta cheese on top.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with the spinach – kale hot and the salad cold.

 –cod inspired by allrecipes.com; other recipes original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

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

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, 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.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

SUMMERTIME COD SALAD WITH CARROTS – GREEN ONIONS – GINGER / OVEN FRIED GREEN TOMATOES WITH GARLIC – HERB BREADCRUMBS & FETA

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

–carrots (8 miniature, packaged)

–green onions (2 stalks, chopped)

–ginger

–mayonnaise

–salt and pepper

–olive oil

–green tomatoes (2, fresh)

–garlic – herb breadcrumbs (packaged)

–feta cheese

1 – 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.  Cod is done when it begins to break apart.  Set aside and let cool.

2 – Chop the green onions into one-half inch pieces.  Place in a mixing bowl.  Using a food processor with attachment, make carrot strings with the carrots.  Place in the mixing bowl.  Season with salt, pepper, and ginger.  Add mayonnaise to taste.  Stir well.  Then fold in, gently, the broken cod.  Refrigerate until ready to serve.

3 – Slice the tomatoes into two parts.  Season with salt and pepper.  Sprinkle feta cheese on top.  Then sprinkle a light coating of garlic – herb breadcrumbs.  Season with olive oil on top.  Microwave for 10 minutes on high.  Let cool for 10 minutes before serving.

4 – Serve the cold cod salad with the hot tomatoes as a side.

–recipes original.

TURMERIC COD STEW WITH ONION IN WHITE WINE ATOP CIABATTA BUN / SALAD EXTRAVAGANZA

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

–turmeric

–onion (1, divided)

–ciabatta bread (1 bun)

–garlic salt

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–spring mix (salad greens, packaged, one-half package)

–tomato (1, fresh)

–feta cheese (one-half package)

–chopped pecans (one-half package)

–oregano (fresh if possible)

–honey

–balsamic vinegar

–extra virgin olive oil

–Parmesan cheese

 

1 – Place spring mix salad greens in a mixing bowl.  Chop the tomato; season salt and pepper and add to the bowl.  Empty feta cheese and pecans into the bowl.  Snip the fresh oregano generously (3 sprigs).  Add Parmesan cheese (generous amount) and sliced onion.  Add honey, balsamic vinegar, and extra virgin olive oil to the salad.  Stir well.  Transfer to serving bowl.

2 – Chop one-half onion and place in a covered baking dish with a little water and white wine (equal parts of each).  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the cod on top of the onion.  Season with salt, pepper, turmeric, and olive oil.  Add a bit more white wine.  Microwave on high for 6 minutes.  Cod is done when it starts to break apart.

3 – Break apart the ciabatta bun.  Drizzle olive oil on top.  Sprinkle with garlic salt.  Microwave on high for 30 seconds.

4 – Serve the cod with sauce atop one piece of ciabatta bread for each serving, with the salad as a side.

–cod adapted from Italian Family Cooking (Edward Giobbi, author); salad original.

COD ROLLED IN CRUMBS & MAYONNAISE / SCALLOPPED DUTCH POTATOES WITH PAPRIKA & ONION / CAESAR SALAD WITH FETA – TOASTED WALNUTS – GREEN ONIONS

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

–seasoned crackers (gluten free, one-half package)

–mayonnaise

–Dutch potatoes (one-half package)

–milk (almond or soy)

–paprika

–minced onion

–salt and pepper

–olive oil

–spring mix (salad greens, one-half package)

–feta cheese (one-half package)

–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)

–green onions (2 stalks)

 

1 – Slice the potatoes one-fourth inch in diameter.  Place in a covered baking dish.  Season with salt, pepper, paprika, onion, and olive oil.  Add milk just to cover.  Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place spring mix in mixing bowl.  Add walnuts and feta cheese.  Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper.  Stir in Caesar dressing. 

3 – Place cod on a large plate.  Season with salt and pepper.  Spread a small amount of mayonnaise on both sides.  Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs.  Place in a covered baking dish.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the salad as an appetizer.  Then serve the cod hot with the potatoes as a side.

–recipes original.

SPICY SEASONED COD / CROWDER PEAS WITH FAUX BACON / OPEN – FACED TOMATO PIE WITH GREEN ONION & FETA

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

–cayenne pepper

–Mrs. Dash seasoning (bottled)

–crowder peas (canned)

–Bac’n pieces (soy bacon)

–tomatoes (fresh, 2 medium)

–feta cheese

–green onions (2 stalks)

–salt and pepper

–olive oil

–gluten free bread (2 slices)

 

1 – Break apart the gluten free bread into small pieces, and place in a covered baking dish.  Slice the tomatoes into three parts, and place on top of the bread.  Slice the green onions into 1 – inch pieces, and sprinkle on the tomatoes.  Season with salt, pepper, feta cheese, and olive oil.  Microwave for 10 minutes on high.  Let sit at least 5 minutes.

2 – Place the cod in a covered baking dish with a little water.  Season with cayenne pepper, salt, pepper, Mrs. Dash seasoning, and olive oil.  Set aside.

3 – Rinse the can of beans in a colander.  Place the beans in a covered baking dish with 1 inch of water.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

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

5 – Serve the cod hot, with the tomato pie and beans as sides.

–recipes original.

PITA PIZZA WITH DILLED CHICKEN – HUMMUS – FETA – TOMATO – ONION

–pita bread (2 slices)

–4 chicken tenderloins or breast strips

–hummus (packaged)

–feta cheese (one-half small package)

–tomato (1, medium, fresh)

–onion (one-half, medium)

–olive oil

–balsamic vinegar

–red wine (cooking wine is fine)

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, dill, parsley, and olive oil.  Set aside

2 – Chop the tomato and the onion.  Place in separate small serving bowls.

3 – Mix one-third cup of olive oil with 3 tablespoons of balsamic vinegar and 3 tablespoons of red wine.  Stir well.

4 – Place the feta cheese in a small serving bowl.

5 – Microwave the chicken on high for 5 minutes.  When finished, slice into 1-inch pieces.

6 – Microwave 2 pieces of pita bread, separately, for 30 seconds each, just before dinner.

7 – Set up a buffet for serving.  The pita bread is topped with tomato, onion, feta cheese, chicken, and then some of the olive oil mixture is spooned over the whole.  If desired, sprinkle more dill and and parsley over each pita pizza.

–pita pizzas adapted from Real Simple.

CHICKEN WITH BLACK OLIVES & PARSLEY IN TOMATO SAUCE / BRUSSELS SPROUTS WITH FETA

–4 chicken tenderloins or breast strips

–black olives (1 small can)

–parsley (fresh if possible)

–tomato sauce (1 small can)

–Brussels sprouts (fresh, one-half package)

–feta cheese (one-half small carton)

–salt and pepper

–olive oil

1 – Rinse the Brussels sprouts and cut each one in half.  Place in a large, wide-mouthed, baking dish in one layer.  Add 1 inch of water.  Microwave on high for 15 minutes.  When finished, lift the lid and sprinkle feta on top.  Replace lid to preserve warmth.

2 – Pour the tomato sauce in a covered baking dish.  Mince 3 to 4 tablespoons of fresh parsley, and stir into the sauce.  Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

CHICKEN ROLLED IN CRUSHED CROUTONS WITH OREGANO IN LEMON – BROTH SAUCE / GREEK SALAD WITH TOMATO – FETA – BLACK OLIVES – PINE NUTS – AVOCADO

–4 chicken tenderloins or breast strips

–croutons (seasoned, packaged)

–oregano

–lemon pepper

–lemon juice

–chicken broth (non-fat, low sodium)

–salad greens

–tomatoes (1, medium)

–feta cheese (one-half package)

–black olives (1, small can)

–avocado (1, medium)

–mushrooms (6 to 8, sliced)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

 

1 – Place one-third cup of croutons in a plastic bag.  With the back of an ice cream scoop, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, oregano, lemon pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.  Add a small amount of lemon juice and a small amount of chicken broth.  Season with olive oil.  Set aside.

2 – Place one-third package of salad greens in a mixing bowl.  Chop the tomato and add to the bowl.  Cut open the avocado, and then dice, and then add to the bowl.  Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil.  Fold all together.  Transfer to serving bowl.

3 – Microwave the chicken on high for 5 minutes.

4 – Serve the chicken hot, with the cold salad as a side.

–recipes original.

CHILI COD GLAZED WITH SRIRACHA SAUCE – HONEY – BROWN SUGAR / BROCCOLI / BLACK BEANS WITH ONION / FRESH TOMATO SALAD WITH AVOCADO – FETA – ONION – CAPERS – BASIL

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

–Sriracha sauce

–honey

–brown sugar

–salt and pepper

–olive oil

–broccoli (1 stalk, medium)

–black beans (canned)

–onion (1 divided, medium)

–tomatoes (2, fresh)

–avocado (1, medium)

–feta cheese (one-half small carton)

–basil

–capers (about 1 dozen)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar.  Spoon on top of the cod.  Season with olive oil.  Set aside.

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

3 – Rinse the canned black beans in a colander.  Slice one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the onion (only) for 3 minutes on high.  Add the beans to the onion.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish.  Season with salt, pepper, olive oil, capers, and basil.  Add feta cheese to the top. 

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

6 – Serve the cod hot, with the broccoli, beans, and salad as sides.

–cod adapted from food52 web site; other recipes original.

COD WITH MUSHROOM – ONION – CELERY WHOLE WHEAT DRESSING / BUTTER BEANS / GREEN SALAD WITH WALNUTS – FETA – AVOCADO

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

–baby bella mushrooms (6 or 8)

–onion (one half, medium)

–celery (1 stalk)

–Bac’n pieces (soy bacon)

–whole wheat bread (2 slices)

–salt and pepper

–parsley

–chicken broth (non-fat, low sodium)

–olive oil

–butter beans (canned)

–salad greens

–walnuts (a handful)

–feta cheese (one-half cup)

–avocado (1, medium)

–salad dressing (your favorite)

–croutons (1 handful)

1 – Rinse the mushrooms and celery.  Then slice the mushrooms, celery, and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.  Break apart the whole wheat bread, and stir into the vegetables.  Place the cod on top.  Season with salt, pepper, olive oil, and parsley.  Set aside.

2 – Rinse the butter beans in a colander.  Place in a covered baking dish with a little water.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Pour in the feta cheese and walnuts.  Break apart the avocado and dice.  Gently flow in the avocado with your favorite salad dressing.  Sprinkle the top with croutons.

4 – Microwave the cod and dressing for 7 minutes (more because of the volume of food).  Cod is done when it begins to break apart.

5 – Serve the cod on top of the dressing, hot, with the hot butter beans as a side.  Serve the salad cold as an appetizer.

–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.

GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

–4 chicken tenderloins or breast strips

–pasta (small pieces)

–tomatoes (1 can, diced, with the liquid)

–tomato sauce (one-half can)

–feta cheese (one-half small container)

–black olive (1 small can, sliced)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 7 and one-half minutes.  Keep covered to preserve warmth.

2 – Place chicken in a covered baking dish with a little water.  Season with parsley, basil, oregano, garlic, and olive oil.  Set aside.

3 – Slice half an onion, and place in a small covered bowl with water.  Microwave on high for 5 minutes.

4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish.  Season with parsley, basil, oregano, garlic powder, and olive oil.  Stir well.  Microwave for 7 minutes on high.  When finished, stir in the drained pasta.  Set aside.

5 – Microwave the chicken for 5 minutes on high.  When finished, slice into 1 – inch pieces.  Place on top of the tomato – pasta mixture, spreading out to make a top layer.  Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese.  Microwave for 1 minute more.

6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing. 

7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.

–recipes original.

GRECIAN CHICKEN WITH OREGANO & LEMON / QUINOA / ARUGULA – SPINACH SALAD WITH STRAWBERRIES, FETA, & PECANS IN HONEY – LEMON DRESSING /

–4 chicken tenderloins or breast strips

–oregano (fresh if possible)

–lemon juice

–lemon pepper (a prepared spice)

–garlic powder

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–arugula – spinach mix (packaged)

–strawberries (4 or 5)

–feta cheese

–pecans (one-third small packaged, diced)

–honey

 

1 – Place chicken in a covered baking dish.  Add one-fourth cup of chicken broth and a dash or two of lemon juice.  Season the chicken with oregano, garlic powder, lemon pepper, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of quinoa in a large, wide-mouthed baking dish.  Add one and one-third cup of chicken broth.  Season with olive oil.  Cook for 6 minutes on high in the microwave; then cook for 9 minutes on 50 percent power.

3 – Add one-third package of arugula – spinach mix to a mixing bowl.  Slice strawberries and add to the bowl.  Add pecans and one-third small cup of feta cheese.  Stir gently.  Add 2 tablespoons of honey to the salad, plus 2 squirts to lemon juice, and then olive oil to taste.  Stir.

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

5 – Serve the salad cold while the chicken is cooking; then serve the chicken on top of the quinoa.

–chicken adapted from my husband Paul’s recipe (gleaned from a Greek restaurant years ago); salad and quinoa original.

PAPRIKA TILAPIA WITH WHITE WINE & SHERRY / GREEN SALAD WITH STRAWBERRIES, FETA, & WALNUTS / GARLIC ZUCCHINI WITH ONION

–tilapia (2 medium)

–white wine and sherry (cooking variety us fine)

–paprika

–cream or milk (dairy, soy, or almond, plain)

–plain fine breadcrumbs

–parsley (fresh if possible)

–salt and pepper

–olive oil

–salad greens

–strawberries (fresh, 4 or 5)

–feta cheese

–walnuts (toasted)

–salad dressing of your choice

–onion (1, divided)

–zucchini (1 large)

–garlic powder

 

1 – Place the tilapia in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of sherry.  Sprinkle the tilapia with paprika and parsley.  Set aside.

2 – Peel and slice a zucchini into one-fourth inch slices.  Chop one-half of an onion.  Place the zucchini and onion in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 4 minutes.

3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl.  Season with salt and pepper.  Add your favorite salad dressing, just to coat.   Transfer to a serving bowl.

4 – Place one-third cup of cream or milk in a microwaveable dish.  Cook on high in the microwave for 1 minute.  Set aside.

5 – Cook the tilapia on high for 6 minutes.  When finished, pour the cream or milk over the whole.

6 – Serve the tilapia and zucchini hot, and the salad cold.

–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.

COD ANTOINE / BARLEY PILAF / GREEN SALAD WITH TOMATOES, FETA, & ONION

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

–fine plain breadcrumbs (boxed)

–onion (one-half and one-fourth, medium)

–mushrooms (5 small)

–cream or milk (dairy, soy, or almond)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley

–barley (boxed)

–carrot (1 medium)

–salad greens

–tomato (2 slices, medium)

–feta cheese

–salad dressing of your choice

 

1 – Slice one-half onion and mushrooms, and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with parsley, salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Set aside.

2 – Place cod in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-fourth cup of breadcrumbs to the bag.  Shake well.  Add to the baking dish with the mushrooms and onion.  Season with parsley and olive oil.  Set aside.

3 – Measure two-thirds cup of barley into large, covered baking dish with a wide mouth.  Add one and one-third cup of water.  Peel 1 carrot and slice in narrow pennies.  Add to the barley.  Season with a pinch of salt.  Cook on high in the microwave for 6 minutes, and then cook on 50 percent power for 9 minutes. 

4 – Measure half a package of salad greens into mixing bowl.  Cut off 2 slices of tomato, and then chop.  Slice one-fourth onion.  Add one-half cup of feta cheese to mixing bowl.  Season with salt and pepper.  Mix well.  Add your favorite salad dressing.

5 – Cook the cod with vegetables on high for 3 minutes, and then on 50 percent power for 6 minutes.  Keep covered to preserve warmth.  Heat the cream or milk for 3 minutes in a microwaveable dish.  When finished, pour the cream on top of the cod.  Stir with the white wine. 

6 – Serve the salad as a first course.  Then serve the cod on top of the barley.

–cod adapted from White House Chef Cookbook; barley and salad original.

BASIL – OREGANO TILAPIA WITH TOMATOES & RED WINE / COUSCOUS / GREEN SALAD WITH STRAWBERRIES, HONEY AND PECANS

Note:  My husband Paul recommends this dinner.

 

–tilapia (2, medium)

–basil, oregano (fresh if possible)

–garlic powder

–tomatoes (2, medium)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–strawberries (6, fresh)

–honey

–pecans (chopped, one-half small package)

–feta cheese

–red wine

 

1 – Chop tomatoes.  Add to covered baking dish.  Season with salt, pepper, garlic powder, basil, oregano, and olive oil.  Cook on high for 3 minutes in microwave.  Set aside.

2 – Measure two-thirds’ cup of couscous.  Add to wide-mouthed, large, covered baking dish.  Add one cup of chicken broth.  Cook on high for 3 minutes.  Then let sit for at least 5 minutes.

3 – Measure two handfuls of salad greens to mixing bowl.  Slice strawberries and add to bowl.  Add 2 tablespoons of honey, one-half small package of pecans, and one-third package of feta cheese to salad greens.  Pour 3 tablespoons of red wine into mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Transfer to serving bowl.

4 – Place the tilapia on top of the tomatoes in covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 6 minutes in microwave.

5 – Serve the tilapia and couscous hot, and the salad cold.

–recipes original.

A Simple Dinner:  SALMON WITH MAPLE SYRUP & SPICES / CAESAR SALAD WITH WALNUTS & FETA / CAULIFLOWER WITH WHITE WINE, GARLIC, & PARMESAN

–salmon (the size of 3 decks of cards)

–maple syrup

–cumin

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–salad greens

–Caesar salad dressing

–walnuts

–feta cheese

–cauliflower (one-half head)

–white wine (cooking wine is fine)

–garlic powder

–Parmesan cheese

 

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

2 – Cut off cauliflower from head in small pieces.  Add to a large, covered baking dish.  Add 1 inch of white wine.  Season with garlic, salt, pepper, and olive oil.  Cook on high in microwave for 10 minutes.  When finished, sprinkle Parmesan cheese over the whole.

3 – Add 2 handfuls of salad greens to mixing bowl.  Add 1 handful of walnuts and one-half cup of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

4 – Cook the salmon on high for 4 and one-half minutes.  Test when finished, in center, to be sure it is done.  If not, return to microwave for 1 minute.

5 – Serve the salad cold while the salmon is cooking.  Serve the salmon and cauliflower hot.  Place the maple syrup on the table for pouring, sparingly, on the salmon.

–salmon adapted from glory of my life blog; salad and cauliflower original.

DILLED SALMON WITH TOMATO-AVOCADO-FETA-ONION SALSA / DILLED POTATOES/ GREEN PEAS TARRAGON

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–dill (fresh if possible)

–tomato (medium, 2 slices)

–avocado (one-half)

–feta cheese (one-fourth package)

–onion (medium, one-fourth)

–potatoes (2, medium)

–green peas (frozen, one-half package)

–tarragon (fresh if possible)

 

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

2 – Scrub the potato skins.  Cut to one-inch pieces.  Add 1 inch of water to a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Cut on high in the microwave for 15 minutes.  Check to be sure that water has not boiled away, if lid is not tight.

3 – Place green peas in a covered baking dish.  Season with tarragon, salt, pepper, and olive oil.  Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Chop the tomato, avocado, onion, and place in mixing bowl.  Add feta cheese.  Sprinkle dill, salt, pepper, and olive oil over the whole.  Stir well.  Change to serving bowl.

6 – Cook the salmon on high in the microwave for 4 and one-half minutes.  Test the center to see that it is done.  If not, return to microwave for 1 minute.

7 – Serve the salmon, potatoes, and green peas hot, and the salsa beside the salmon, cold.

–salmon and potatoes adapted from Real Simple; green peas and salsa original.

SALMON SPINACH SALAD

Note:  If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon.  Otherwise, regular salmon is just fine.

–salmon (size of 3 decks of cards)

–spinach (fresh, half a package)

–carrot (1, medium)

–mushrooms (3, baby bellas are good)

–honey

–feta cheese (one-half carton)

–onion (one-half)

–oregano and basil (fresh if possible)

–salt and pepper

–walnuts (one handful)

–red wine

–olive oil

 

1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test to see that center of salmon is done.  If not, replace in microwave for 1 more minute.  Place the salmon in the refrigerator or freezer (briefly) to cool.

2 – Place spinach in a mixing bowl.  Peel and slice the carrot; slice the mushrooms.  Add to the mixing bowl.  Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl.  Chop half an onion and add to the bowl.  Season with oregano, basil, salt, pepper, and olive oil.  Add 2 tablespoons of red wine to the bowl.  Stir well.  Set aside.

3 – Break apart the salmon, discarding the skin.  Fold the salmon gently into the rest of the salad ingredients.  Pour into serving bowl.  Place walnuts on top.

4 – Serve the salad cold.

–recipe original.

A Simple Dinner:  OVEN FRIED COD / TOMATO PIE WITH BASIL AND FETA / GARLIC SPINACH

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

–Italian-style seasoned breadcrumbs (boxed)

–tomatoes (2 large, vine-ripened if possible)

–white bread (3 slices)

–basil (fresh, if possible)

–feta cheese (one-fourth package)

–spinach (fresh, pre-packaged)

–garlic powder

–salt and pepper

–olive oil

 

1 – Place in the cod in a plastic bag.  Season with salt, pepper, and a generous amount of olive oil.  Add one-third cup of breadcrumbs to the plastic bag.  Shake well.  Place in baking dish with a little water.  Add a bit of olive oil to the top.  Set aside.

2 – Break apart white bread into 1 – inch pieces, adding half of the bread to the bottom of a covered, wide-mouthed, baking dish.  Slice tomatoes in half, taking out core.  Season with salt, pepper, and basil.  Add feta to the top.  Cover with the remaining bread pieces.  Season with olive oil.  Cook on high in the microwave for 8 minutes.  When finished, let sit for 15 minutes to cool.

3 – Add spinach to a large, wide-mouthed baking dish with cover.  Season with salt, pepper, olive oil, and garlic powder.  Cook on high in the microwave for 5 minutes.

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

5 – Serve the cod and spinach hot, and the tomatoes warm.

–recipes original.

SALMON MIXED SALAD

Note:  The recipe calls for smoked salmon, but the regular did nicely.

 

–salmon (the size of 3 decks of cards)

–mixed salad greens

–avocado

–tomato (medium)

–onion (medium)

–feta cheese

–strawberries (4 or 5)

–mushrooms (2 or 3; I use baby bellas)

–lemon juice

–olive oil

–salt and pepper

–croutons

 

1 – Cook salmon in covered baking dish for 4 and one-half minutes in microwave on high.  When finished, test center to be sure that it is done.  If not, replace in oven for 1 minute.  Set aside.

2 – Using mixing bowl, add 2 handfuls of salad greens.  Chop one-half avocado, tomato, mushrooms, one-half onion, strawberries, and add one-half small container of feta cheese.  Season with salt, pepper, olive oil, and lemon juice.  Stir gently.

3 – Break salmon into large chunks and fold gently into the salad.  Top with croutons.

4 – Serve warm or cold.

–adapted from Pat’s Amazing Salad.

BASIL CHICKEN AND PASTA / CHEESY TOMATOES

–4 chicken tenderloins or breast strips

–basil

–garlic

–cayenne pepper

–pasta

–2 tomatoes

–Parmesan cheese

–feta cheese

–salt and pepper

–olive oil

 

1 – Place 1 cup of pasta in a baking dish.  Just cover with water.  Cook on high in microwave for 2 and one-half minutes, uncovered.  Then cook on 50 percent power for 8 and one-half minutes.  Cover when finished cooking to preserve warmth.

2 – Place chicken in covered baking dish.  Season with basil, garlic, cayenne pepper, salt, pepper, and olive oil.  Set aside.

3 – Slice tomatoes in half.  Slice a tiny bit off the end, so that tomatoes will sit up in the covered baking dish.  Season with salt, pepper, feta cheese, and olive oil.  Cook for 3 minutes in the microwave on high.

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

5 – Drain the pasta in a colander.  Add Parmesan cheese, basil, cayenne pepper, garlic, salt and pepper, and olive oil.  Stir well.  Keep covered until ready to serve.

6 – Serve the meal hot.

–adapted from Real Simple.

PAPRIKA TILAPIA / SESAME EGGPLANT DIP / SQUASH AND ONIONS WITH FAUX BACON

–tilapia (the size of 3 decks of cards)

–paprika

–salt and pepper

–olive oil

–eggplant (medium)

–sesame seeds (bottled)

–feta cheese

–parsley (fresh if possible)

–squash (3 young, small, and tender)

–onion

–Bac’n bits (soy bacon)

 

1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation.  To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side.  When cool, slice downward lengthwise.  Remove seeds and rake the eggplant onto a cutting board.  Cut 2 ways, repeatedly.  In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season.  Refrigerate.

2 – Place tilapia in covered baking dish.  Sprinkle with generous amount of paprika, then salt and pepper, and olive oil.  Add a tiny amount of water to the bottom of the dish.  Set aside.

3 – Peel and cut squash and onion.  Place in a covered baking dish.  Salt, pepper, and add Bac’n pieces to taste.  Season with olive oil.  Cook on high in microwave for 4 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Meanwhile, cook the tilapia on high for 4 minutes.

5 – Serve tilapia hot and squash warm.

–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.

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

GRECIAN ORANGE ROUGHY / ANGEL HAIR PASTA / BROCCOLI

–orange roughy (1 large, to share)

–feta cheese

–diced tomatoes (canned)

–onion (medium)

–oregano, basil, parsley (fresh if possible)

–garlic powder

–black olives (canned)

–salt and pepper

–olive oil

–angel hair pasta

–broccoli

 

1 – Dip out half a can of diced tomatoes into covered baking dish.  Chop one onion.  Season with salt, pepper, and olive oil.  Cook on high for four minutes.  Set aside.

2 – Put two fistfuls of angel hair pasta in a long dish, covering with one inch water.  Season with one teaspoon of salt.  Cook, uncovered, on high for 2 minutes; then on 50 percent power for 4 minutes.  When finished cooking, cover with lid to preserve warmth.

3- Prepare broccoli, cutting off the stalk and cutting remainder into large chunks.  Cook on high for 4 minutes.

4 – Place the orange roughy on top of the onion and tomato.  Place black olives around the sides (but not on top, which would increase cooking time).  Season with salt, pepper, garlic powder, tiny snips of oregano and basil, and olive oil.  Sprinkle with generous amount of feta cheese.  Garnish with parsley.  Cook 9 minutes in the microwave, covered.

5 – Drain the pasta, and serve with appropriate utensil in a dish.  Cover to keep warm.

6 – Serve the orange roughy, divided into servings, on top of the pasta.  Serve the broccoli as a side.  Serve all hot.

FETA CHICKEN / GARLIC BROCCOLI / BEANS

Note:  I departed from solely using the microwave for this recipe, using instead a slow cooker (crock pot) for the beans.  Unless beans are canned, they don’t do well in the microwave.

 

–4 chicken tenderloins or breast strips

–feta cheese (crumbled)

–tomato (1 medium)

–garlic powder

–oregano and thyme (fresh is possible)

–white wine (cooking wine is fine)

–salt and pepper

–great Northern beans (1 package, frozen)

–chicken broth (non-fat, low sodium)

–Bac’n pieces (soy artificial bacon)

–broccoli

–olive oil

 

1 – Cook the great Northern beans from the time you leave the house in the morning (8 or 9 a.m.) to your return (5 or 6).  The longer you cook, the better they may be.  Dump a package of frozen beans in the slow cooker.  Add two cups of chicken broth.  Season generously with Bac’n pieces, salt and pepper.  Add a tablespoon of olive oil.  Cook on low for at least 8 hours.

2 – Chop tomato and place in bottom of baking dish with cover.  Salt and pepper and season with olive oil.  Lay the chicken on top of the chopped tomato.  Snip tiny bits of oregano and thyme. Sprinkle with salt and pepper.   Add about one-quarter cup of white wine, enough to cover chicken to about half of the depth.  Sprinkle generously with crumbled feta cheese.  Season with olive oil.  Set aside.

3 – Select one stalk of broccoli.  Cut off stalk, leaving some stem and florets.  Season with garlic powder, salt and pepper, and olive oil.  Cook broccoli in baking dish with lid for 4 minutes.

4 – Cook chicken for 6 minutes in covered dish.

5 – Serve chicken, broccoli, beans immediately.

 

–chicken adapted from Real Simple; broccoli adapted from Parmesan and Chocolate; beans original.