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.