CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

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OREGANO SALMON & POTATO CASSEROLE WITH FETA & PARMESAN CHEESES

For 4:

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

–oregano

–potatoes (baby Dutch, 8 to 10)

–feta cheese

–Parmesan cheese

–salt and pepper

–olive oil

1 – Slice 8 to 10 baby Dutch potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, break apart the salmon with a fork.

3 – Place 1 layer of potatoes in a casserole.  Add one-half the salmon.  Sprinkle feta and Parmesan cheeses, generously, on top.  Then add another layer of potatoes, salmon, and cheeses.  Season with a few drops of olive oil.  Microwave on high for 2 minutes.

4 – Serve the salmon casserole hot.

–casserole adapted from Top 50 Most Delicious Salmon Recipes.

GARLIC SALMON TOPPED WITH GOLDEN RAISINS – BALSAMIC VINEGAR – GREEN ONIONS / ROMAINE LETTUCE SALAD WITH BANANA – BLUEBERRIES – HONEY – PECANS – FETA IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–golden raisins (one-fourth cup)

–balsamic vinegar

–green onions (chopped, 2 stalks)

–garlic powder

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken)

–banana (one-half)

–blueberries (one-third cup)

–pecans (chips, one-half small package)

–honey

–feta cheese (one-fourth small package)

–red wine

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil.  Chop 2 stalks of green onion and place atop the salmon.  Set aside.

2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl.  Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips.  Season with salt, pepper, and honey.  Add red wine and extra virgin olive oil to taste.  Stir gently.  Sprinkle one-fourth small package of feta cheese on top.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).

–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.

OPEN – FACED GARLIC & HERB CHICKEN SANDWICHES WITH BASIL – FETA – TOMATO – WHOLE WHEAT MUFFIN / BIBB LETTUCE SALAD WITH CHICKPEAS & TOMATO / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (dried; soak overnight)

–Bac’n pieces

–salt and pepper

–olive oil

–whole wheat muffins (one-half for each sandwich)

–2 chicken tenderloins or breast strips (for 2 sandwiches)

–garlic & herb breadcrumbs (boxed)

–basil (fresh if possible)

–feta cheese (half a small container)

–mayonnaise (optional)

–tomato (divided:  2 thick slices; 1 slice, chopped)

–bibb lettuce

–chickpeas (garbanzo beans, one-half can)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 2 and one-half cups of water.  Season with Bac’n pieces, olive oil, and one-half teaspoon of salt.  Cook in the slow cooker for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Break apart half a bunch of bibb lettuce into bite-sized pieces.  Place in a mixing bowl.  Chop 1 slice of tomato.  Add one-half can of chickpeas.  Pour, to taste, Caesar dressing in the bowl.  Stir well.

3 – Divide 1 muffin, and place in a covered baking dish.   Spread a little mayonnaise on each muffin (this is optional).  Place 1 thick slice of tomato on each muffin (be sure that tomato entirely covers the muffin, so that the muffin will not toughen as you cook).  Top the tomato with salt, pepper, basil, and olive oil.  Sprinkle with feta cheese (one-half container).  Place 2 pieces of chicken in a plastic bag.  Add olive oil, and cover the chicken well.  Season with salt and pepper.  Add garlic and herb breadcrumbs, generously, to the plastic bag.  Shake well.  Place the chicken atop the tomato muffin.  Microwave on high for 4 minutes.

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

–chicken caprese inspired by surfing the web; other recipes original.

PARMESAN CHICKEN WITH PAPRIKA & FAUX BACON IN BROTH / WHOLE WHEAT STUFFING WITH DRIED BERRIES – TOASTED WALNUTS – ONION / SPLIT PEA SOUP WITH SMOKED TURKEY – ONION – FAUX BACON / TOMATO – FETA SALAD WITH CAPERS – BASIL – GREEN ONION – BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL

Note:  The split green pea soup cooks all day long, 8 to 10 hours, in a slow cooker.

 

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–paprika

–Bac’n pieces (soy bacon)

–plain breadcrumbs (boxed, one-third cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–whole wheat stuffing (one-half box)

–mixed dried berries (packaged)

–toasted walnuts (about a dozen; toast a package in advance, half a package for 2 minutes in microwave; stir; then 2 minutes more)

–onion (1, divided, sliced)

–green peas (frozen, packaged)

–garlic powder

–smoked turkey slices (sandwich meat, 6 slices, cut up)

–tomatoes (fresh, 2, sliced)

–feta cheese (one-half package)

–green onions (2, sliced, fresh)

–capers (2 tablespoons)

–basil

 

1 – Before leaving home in the morning, place the green peas in a slow cooker.  Add 2 cups of chicken broth.  Slice one-half onion and add to cooker.  Dice smoked turkey slices and add.  Season with salt, pepper, Bac’n pieces, garlic powder, and a few drops of olive oil.  Cook on low for 8 to 10 hours.

2 – When ready to prepare dinner, place the chicken in a plastic bag.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Shake well.  Place the chicken in a covered baking dish with a little chicken broth.  Sprinkle a generous amount of Parmesan cheese on top.  Set aside.

3 – Slice one-half onion and place in covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, add stuffing to the dish.  Then add walnuts, berries, and chicken broth almost to cover.  Stir.  Season with olive oil.  Microwave on high for 2 minutes.

4 – Slice the tomatoes and place on a serving plate.  Slice the green onions and sprinkle on top.  Sprinkle feta and capers on top.  Season with salt, pepper, basil, basalmic vinegar, and extra virgin olive oil. 

5 – Microwave the chicken for 5 minutes.

6 – Serve the soup as a first course.  Then serve the chicken on top of the stuffing, with the tomato salad on the side.

–recipes original.

CHICKEN WITH ROSEMARY – OREGANO – PARSLEY IN RED WINE SAUCE / PASTA WITH HERBS / GREEN PEAS WITH FETA & ONION

–4 chicken tenderloins or breast strips

–rosemary, oregano, parsley

–red wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–pasta

–green peas (frozen, one-half package)

–feta cheese

–onion (one-half, medium)

 

1 – Place 1 cup of pasta in a wide-mouthed, large, covered baking dish.  Add water to cover.  Season with one-half teaspoon of salt, and a couple of 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.  When finished keep covered to preserve warmth.  Drain before serving.

2 – Place the chicken in a covered baking dish.  Add a small amount of both red wine and chicken broth.  Season with the herbs, salt, pepper, and olive oil.  Set aside.

3 – Slice the half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add the green peas to the baking dish, and stir in the onion.  Fold in one-half container of feta cheese.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the chicken on top of the pasta, with the green peas as a side.

–chicken from The Best of French Cooking; other 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.

A Simple Dinner:  COD WITH PARSLEY IN A CATSUP & LEMON SAUCE / WHITE RICE / BROCCOLI / GREEN SALAD WITH FETA & TOASTED WALNUTS

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

–catsup

–lemon juice

–parsley

–white rice

–broccoli

–salad greens

–Caesar salad dressing

–feta cheese

–toasted walnuts

 

1 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Add one-fourth cup of catsup to a small bowl.  Stir in 3 tablespoons on lemon juice.  Smooth over the cod.  Season with parsley on top.  Drizzle olive oil over the whole.  Set aside.

2 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with a half teaspoon of salt and a couple of drops of olive oil.  Cook in the microwave on high for 3 minutes.  Let sit at least 5 minutes.

3 – Chop the stalk off a head of broccoli.  Break apart, with a knife, the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (longer for more tender broccoli).

4 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese and handful of toasted walnuts.  (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more.  Do this ahead of time.)  To the mixing bowl, add a small amount of Caesar salad dressing.  Season with salt and pepper.  Stir well.

5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side.  Serve the latter hot.

–cod adapted from my mother’s recipe; other recipes original.

PARMESAN CHICKEN WITH CRUSHED ALMONDS / SPICY OVEN FRIED OKRA / TOMATO SALAD WITH AVOCADO, FETA, & CAPERS

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–almonds (sliced, one-third small package)

–parsley (fresh if at all possible)

–fine plain breadcrumbs

–eggs (2)

–milk (2 teaspoons, dairy, soy, or almond)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper

–cut okra (one-half package, frozen)

–cornbread stuffing (boxed, one-half cup)

–tomatoes (2 medium)

–avocado (one-half medium)

–feta cheese

–capers

–basil (fresh if possible)

 

1 – Break 2 eggs into bowl.  Add milk.  Season with salt, pepper, and a dollop of olive oil.  Place chicken in bowl and submerge.  Place breadcrumbs on a large plate.  Place the chicken, piece by piece, on the breadcrumbs and roll to cover.  Put the chicken in a covered baking dish.  Pour in a small amount of chicken broth.  Place the sliced almonds in a plastic bag, and crush by pounding with fist against the kitchen counter.  Pour on top of the chicken.  Season with salt, pepper, parsley, and a tad of olive oil.  Set aside.

2 – Place the okra in a covered baking dish.  Season with salt, pepper, cayenne pepper, and olive oil.  Add 1 inch of water.  Cook on high in the microwave, covered, for 4 minutes.  Then cook for 10 minutes on 50 percent power.  Stir in breadcrumbs, and then cook for 1 minute more.

3 – Slice the tomato and the avocado.  Place on a serving plate.  Add feta cheese, capers, and basil.  Drizzle with olive oil.

4 – Cook the chicken on high for 5 minutes.  Then top with the Parmesan cheese.

5 – Serve the chicken and okra hot, and the tomato salad cold.

–chicken adapted from the French Microwave Cookbook; okra and salad recipes original.

CHICKEN WITH GREEN GRAPES & TARRAGON / WHITE RICE / CAESAR SALAD WITH AVOCADO, TOMATO, FETA, & WALNUTS

–4 chicken tenderloins or breast strips

–green grapes (large bunch)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–fine plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–white rice (instant)

–salad greens

–tomato (1 medium)

–avocado (one-half medium)

–walnuts (a handful)

–feta cheese

–Caesar salad dressing

 

1 – Wash grapes.  Then split each grape lengthwise.  Place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, tarragon, and olive oil.  Cook in the microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Place on top of grapes in the baking dish.  Season with tarragon and a little more olive oil.  Set aside.

3 – Measure two-thirds cup of rice in wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

4 – Pour one-half package of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper, and add to bowl.  Add one-half cup of feta cheese to the bowl, along with the walnuts.  Stir well.  Add Caesar dressing to taste.  Wash an avocado, and then slice one-half in small pieces.  Fold gently into the salad.

5 – Serve the chicken on top of the rice, hot, and serve the salad cold as an appetizer first.

–adapted from The French Microwave Cookbook; salad original.