EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

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

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.

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CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS IN BROTH AND SERVED WITH A CHILLED GREEN DIPPING SAUCE OF PARSLEY – CILANTRO – OREGANO – WHITE WINE – CAYENNE – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–chicken broth (non-fat, low sodium, one-third cup)

–parsley (fresh, 1 handful, chopped)

–cilantro (fresh, one-half handful, chopped)

–oregano (dried, 1 teaspoon)

–white wine (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper

–extra virgin olive oil (one-fourth cup, for dipping sauce)

1 – Place the parsley, cilantro, oregano, white wine, cayenne pepper, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with broth.  Season with salt, pepper, olive oil, and a very light sprinkle of garlic-herb breadcrumbs.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the inner pieces to check for doneness.  If not done, microwave on high for 1 minute more.

3 – Serve the chicken hot, with the dipping sauce on the side.

–dipping sauce adapted from Real Simple magazine.

SALMON WITH THYME & MUSHROOMS IN CABERNET RED WINE SAUCE SEASONED WITH GARLIC & HERBS

For 4:

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

–thyme (one-fourth teaspoon, dried)

–mushrooms (baby bellas, 5 or 6, quartered)

–Cabernet red wine (one-fourth cup)

–garlic – herb breadcrumbs (4 tablespoons, boxed)

–salt and pepper

–olive oil

1 – Place the red win in a covered baking dish.  Sprinkle with garlic – herb breadcrumbs.  Stir well.  Place the mushrooms in the sauce.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the mushrooms and in the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce with mushrooms on top.

–salmon inspired by an Alaskan Seafood advertisement.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

–chicken broth (non-fat, low sodium, one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

BAKED LIME COD SPRINKLED WITH CUMIN & GARLIC – HERB BREADCRUMBS TOPPED WITH LIME SLICES AND IN WHITE WINE SAUCE

Note:  The original recipe called for tilapia.

For 4:

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

–cumin (bottled)

–garlic – herb breadcrumbs (boxed)

–lime juice (bottled)

–lime (fresh, medium, sliced)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.    Drench in lime juice and then olive oil.  Season with salt, pepper, and cumin.  Sprinkle some garlic – herb breadcrumbs on top.  With a very sharp knife, slice a fresh lime.  Place atop the cod.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–inspired by Appleby’s restaurant.

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

3 – Serve the chicken hot, with the cold sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

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

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

ORANGE CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS & IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–green onions (2 stalks, chopped fine)

–orange marmalade (half a jar)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish.

2 – In a small mixing bowl, place one-half jar of orange marmalade.  Add a small amount of white wine (sauce will be thinner after cooking).  Stir well.  Spoon the orange sauce over the chicken.

3 – Chop 2 stalks of green onions, and sprinkle over the chicken.  Add a few additional drops of olive oil if desired.

4 – Microwave on high for 8 and one-half minutes.

5 – Serve the chicken and sauce hot, atop rice or quinoa.

–recipe original.

A Simple Dinner:  LEMON – OREGANO CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

Note:  This is an easy variation on traditional Grecian chicken.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–lemon (1, fresh, sliced)

–oregano (bottled or fresh)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish (no water).

2 – Season the chicken with oregano.

3 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.  Then add a few more drops of olive oil (if desired).

4 – Microwave on high for 8 minutes.  When finished, cut into one piece of chicken near the center of the dish to test doneness.  If not done, replace in microwave for 1 and one-half minutes (approximate).

–variation original, based on traditional Grecian recipes.

A Simple Dinner:  TRIPLE – LEMON CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–lemon juice

–lemon (fresh)

–lemon zest (lemon peel)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, and olive oil.  Pour a small amount of herb – garlic breadcrumbs in the bag, and shake well.  Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

–recipe original.

BASIL AND PARSLEYED CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS WITH VIDALIA ONION IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–basil & parsley (fresh)

–garlic – herb breadcrumbs (boxed)

–onion (Vidalia, one-half)

–white wine

–salt and pepper

–olive oil

1 – Peel and slice one-half onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a moderate amount of garlic – herb breadcrumbs into the bag, and shake well.  Then nestle the chicken amid the onion and in the white wine.  Season the chicken with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken inspired by Ed Giobbi’s Italian Family Cooking.

CAJUN SALMON WITH TOPPING OF DIJON – GARLIC – HERB BREADCRUMBS AND IN LEMON – CLAM JUICE SAUCE

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

–Cajun seasoning (or Creole, bottled)

–Dijon mustard

–garlic – herb breadcrumbs

–lemon juice

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and Cajun (or Creole) seasoning.  In a small mixing bowl, pour 3 tablespoons of garlic – herb breadcrumbs.  Add 1 teaspoon of Dijon and enough olive oil to make a paste.  Spread the paste over the top of the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served aioli dipping sauce, zipper peas, broccoli, and potatoes (recipes, see the search box on this blog).

–salmon inspired by “my recipes” web site.

COD ROLLED IN PARMESAN – GARLIC – HERB BREADCRUMBS WITH DIJON & MAYO

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

–Parmesan cheese (shredded)

–garlic – herb breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place cod on a large plate.  Spread with a generous amount of both Dijon mustard and mayonnaise.  Season with salt and pepper.  Add garlic – herb breadcrumbs to the plate, along with a generous amount of Parmesan cheese.  Roll the cod in the breadcrumbs/Parmesan.  Place the breaded cod in a covered baking dish with a little water.  Place a few drops of olive oil on top.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.  I also served broccoli, lima beans, and potatoes with onions for sides (recipes, see the search box on this blog).

–cod inspired by a recipe from a friend in Minnesota.

LEMONY SHRIMP SALAD WITH DIJON – HORSERADISH – MAYONNAISE / BACON-FLAVORED AVOCADO DIP WITH PAPRIKA & LEMON / OVEN FRIED GARLIC – HERB EGGPLANT

–shrimp (half a package, thawed from frozen)

–lemon juice

–Dijon mustard

–horseradish sauce (bottled)

–mayonnaise

–avocado (1, medium)

–Bac’n pieces (soy bacon)

–paprika

–garlic – herb breadcrumbs

–olive oil

–salt and pepper

–eggplant (one-half, large, no peel)

1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water.  Microwave for 3 minutes on high.  When finished, drain the shrimp in a colander.  Place the shrimp in a small mixing bowl.  Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise.  Season with salt.  Stir well.  Keep in the refrigerator until time for dinner.

2 – Cut open an avocado and remove the pit.  Cut the avocado while still in the shell, and then turn out on a cutting board.  Mash the avocado with a fork.  Place in a small mixing bowl.  Season with Bac’n pieces, paprika, and lemon juice.  Stir well.  Keep in the refrigerator until time for dinner.

3 – Cut 3 large slices of eggplant, and the cut around the peel.  Discard the peel.  Slice the eggplant in pie-shaped pieces.  Place in a plastic bag with a very tiny amount of water and some olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Place the eggplant in a covered baking dish with a little water.  Add more olive oil if desired.  Microwave on high for 4 minutes.

4 – Serve the avocado dip as an appetizer.  Then serve the shrimp salad cold, with the eggplant as a side.

–avocado dip and shrimp salad from To the Taste of a King; eggplant original.

CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS  WITH PEACH SAUCE / BARBECUED BEANS / BROCCOLI SLAW

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–peach preserves

–salt and pepper

–olive oil

–great Northern beans (dried; soak overnight)

–barbecue sauce (bottled; I use Bull’s Eye Original)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–broccoli (half a head)

–cold slaw dressing

1 – Soak two-thirds cup of great Northern beans overnight.  Then place in a slow cooker.  Add chicken broth to cover.  Season with pepper, Bac’n pieces, and olive oil.  Cook on low for 5 hours.  Then add one-third cup of barbecue sauce.  Stir.  Continue cooking for another hour, for 6 hours total.  Keep setting on warm until time for dinner.  (Barbecue sauce will keep the beans from tendering if it is added at the beginning.)

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of garlic – herb breadcrumbs in the bag.  Shake well.  Then place the chicken in a covered baking dish with a very little water.  Spoon peach preserves, moderate amount, over the top of the chicken.  Set aside.

3 – Wash and cut apart one-half head of broccoli.  Cut further to allow shredding in a food processor.  Shred, and then place in a mixing bowl.  Season with salt.  Just before serving, season with cole slaw dressing.  Stir well.  Keep refrigerated until time for dinner.

4 – Microwave the chicken on high for 5 minutes.

5 – Serve the chicken hot, with the broccoli and barbecued beans as sides.  I also served squash casserole (recipe, see the search box on this blog).

–chicken and broccoli recipes adapted from the recipes of a friend in Minnesota; other recipes original.

GARLIC – HERB CHICKEN WITH APPLES – ONION – CINNAMON – BROWN SUGAR IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–apple (fresh, peeled, and chopped)

–onion (one-half, chopped)

–cinnamon (bottled)

–brown sugar

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 peeled and chopped apple and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave for 5 minutes on high.  When finished, place the chicken atop the apple and onion.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 7 minutes.

2 – Serve the chicken hot.  I also served a salad and Brussel sprouts (recipes, use the search box on this blog).

–chicken adapted from the food.com web site.

PESTO COD ATOP TOMATO SLICES WITH GARLIC – HERB BREADCRUMBS / OVEN FRIED EGGPLANT WITH TOMATO & VIDALIA ONION

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

–pesto sauce (bottled)

–tomato (2, fresh, divided)

–garlic salt

–basil (fresh if possible)

–salt and pepper

–olive oil

–garlic – herb breadcrumbs (boxed)

–eggplant (3 thick slices)

–Vidalia onion (1, small)

1 – Cut off 3 thick slices from a large tomato.  Place in a covered baking dish.  Season with salt, pepper, basil, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Place the cod atop the tomatoes.  Season with salt and pepper.  Place 2 tablespoons of pesto sauce in a small bowl.  Stir in 2 tablespoons of water.  Spread the pesto atop the cod.  Sprinkle lightly with garlic – herb breadcrumbs.  Set aside.

2 – Chop 1 tomato and 1 onion.  Place in a covered baking dish.  Season the tomato and onion with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Cut off 3 slices of eggplant.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the bag.  Shake well.  Place the eggplant atop the tomato and onion.  Add a little more olive oil on top.  Microwave on high for 3 minutes.

3 – Microwave the cod on high for 7 minutes.

4 – Serve the cod hot, with the eggplant as a side.

–cod adapted from “fine cooking” web site; eggplant original.

NEW ORLEANS – INSPIRED CAJUN CHICKEN ATOP SPICY RED BEANS & BROWN RICE / ZUCCHINI FINGERS WITH GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–red beans (dried, soak two-thirds cup overnight)

–brown rice (5-minute, boxed)

–chicken broth

–Bac’n pieces

–minced onion (bottled)

–salt and pepper

–olive oil

–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)

–plain breadcrumbs (boxed)

–garlic & herb breadcrumbs (boxed)

 

1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker.  Add chicken broth to 1 inch above the beans.  Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” and wait for dinnertime.

 

2 – Place chicken in a plastic bag.  Season with salt, pepper, hot spice, and olive oil.  Pour plain breadcrumbs into the bag.  Shake well.  Set aside.

 

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

 

4 – Peel and slice zucchini in half.  Then slice horizontally.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in some garlic – herb breadcrumbs.  Shake well.  Microwave on high for 3 minutes or less (depending on taste).

 

5 – Microwave the chicken for 5 minutes.

 

6 – Serve the chicken atop the rice and beans, with the zucchini as a side.

 

–recipes original.

COD DIABLO WITH DEJON – MAYO – PARSLEY – CAYENNE TOPPED BY GARLIC – HERB BREADCRUMBS / BABY SPINACH WITH RED ONION / EGGPLANT CAVIAR WITH RED WINE – GARLIC – PARSLEY – RED ONION

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

–Dejon mustard

–mayonnaise

–parsley (fresh if possible)

–cayenne pepper

–garlic – herb breadcrumbs (boxed)

–spinach (fresh, 1 package, baby)

–red onion (1, divided, medium)

–eggplant (1, fresh, medium)

–red wine (cooking wine is fine)

–garlic salt

–olive oil

–bagel chips

 

1 – Early in the day or the night before, pierce the skin of an eggplant all around.  Microwave on for 5 minutes; then turn the eggplant over, and microwave for 5 minutes.  Let cool (refrigerator is fine).  Rack out the pulp of the eggplant onto a cutting board.  Cut in 2 directions.  Place in a mixing bowl.  Dice very finely one-half red onion.  Mince parsley.   Add onion and parsley to the bowl.  Season with salt, pepper, garlic salt, and olive oil.   Add 3 tablespoons of red wine to the bowl.  Stir the eggplant caviar very well.  Chill in refrigerator until time for dinner.

 

2 – Place cod in a covered baking dish with a little water.  Spread Dejon mustard on the top (to taste).  Then spread mayonnaise on top (to taste).  Sprinkle breadcrumbs on top.  Season with chopped parsley, cayenne pepper, salt, and pepper.  Set aside.

 

3 – Slice one-half red 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.  Dump package of spinach on top of the onion.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 

4 – Microwave the cod for 6 minutes.

 

5 – Serve the eggplant as an appetizer with bagel chips.  Then serve the cod hot, with the spinach and onion as a side.

 

–cod and spinach adapted from food.com web site; eggplant adapted from Real Simple.

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.

COLD SHRIMP WITH AVOCADO – PEACH SALSA / OVEN FRIED SQUASH WITH GARLIC – HERB BREADCRUMBS / SPRING MIX WITH DRIED BERRIES – PECANS – FETA IN HONEY – WINE SALAD DRESSING

Note:  The salsa is very, very tasty.

–shrimp (one-half package, frozen, tails off, deveined, shelled)

–avocado (1, fresh)

–peach (1, fresh, medium)

–cilantro (fresh if possible)

–onion (one-half, finely diced)

–red bell pepper (1 slice, finely chopped)

–banana peppers (bottled, 6 or so, sliced)

–olive oil

–salt and pepper

–garlic salt

–summer squash (5, very small)

–garlic – herb breadcrumbs (boxed)

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

–dried berries (packaged)

–pecans (1 small package)

–feta cheese (one-half small package)

–honey

–red wine (cooking wine is fine)

–cilantro (fresh if possible)

 

1 – Thaw and rinse the shrimp.  Place in a covered baking dish with a little water.  Microwave on high for 3 minutes.  Submerge in water to cool.  Keep in refrigerator until ready to serve.

2 – Cut open an avocado, remove the pit, and cut the flesh into small squares.  Set aside.  Peel the peach, and then slice into small squares.  Place in a mixing bowl.  Finely dice the onion, banana peppers, and red bell pepper.  Add to the mixing bowl.  Season with cilantro and olive oil.  Stir well.  Then fold in the avocado, being careful not to stir too vigorously.  Keep in the refrigerator until time for serving.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-third cup of dried berries, the pecans, and the feta to the spring mix.  Season to taste with honey, salt, pepper, and olive oil.  Add a small amount of red wine.  Stir well.

4 – Wash and peel the squash.  Cut lengthwise, one time, each squash.  Place in a plastic bag, about one-half of the squash at a time.  Add olive oil.  Pour in a small amount of garlic – herb breadcrumbs.  Shake well.  Place the squash in one layer of a wide-mouthed covered baking dish.  Add a very small amount of water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Serve the cold shrimp with the salsa, using the squash as a side.

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

A Simple Dinner:  OVEN FRIED COD WITH GARLIC – HERB BREADCRUMBS / BROCCOLI WITH HOT SAUCE / BAKED POTATOES WITH BUTTER & YOGURT

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

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–broccoli (fresh, 1 stalk)

–hot sauce (such as Tabasco)

–potatoes (2, medium, red)

–Promise Activ margarine (heart-healthy)

–yogurt (non-fat)

 

1 – Scrub potatoes.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes more, on high.  Set aside.  Do not break open the potatoes yet.

2 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs into the bag.  Shake vigorously.  Set aside.

3 – Cut the stalk off the broccoli, leaving the florets and stem.  Break apart the florets and stem.  Place in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 to 4 minutes, depending on your desired crispness.

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

5 – Cut open the potatoes.  Season with margarine.  Serve the yogurt on the table, to be added as desired.

6 – Serve the dinner hot.

–recipes original.

SPICY OVEN FRIED CATFISH WITH GARLIC – HERB BREADCRUMBS – LEMON – PINE NUTS / SPINACH – KALE WITH GARLIC / SQUASH CASSEROLE

–catfish (1 large or 2 medium)

–garlic – herb breadcrumbs (boxed)

–lemon juice

–cayenne pepper

–parsley

–pine nuts (one-third small package)

–spinach – kale blend (packaged)

–garlic powder

–squash (2, medium)

–onion (one-half, medium)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

 

1 – Place the catfish (1 at a time) in a plastic bag.  Season with cayenne pepper, salt, and black pepper.  Drench with lemon juice and olive oil.  Add a generous amount of garlic – herb breadcrumbs to the bag.  Shake well.  Place in a covered baking dish with a very small amount of water.  Sprinkle with parsley and pine nuts.  Set aside.

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

3 – Peel and slice the squash.  Peel and slice the onion.  Layer squash, onion, salt, pepper, Bac’n pieces, and breadcrumbs in a covered baking dish.  Season with olive oil.  Microwave on high for 4 minutes.

4 – Microwave the catfish for 6 minutes on high.

5 – Serve the dinner hot.

–catfish inspired by a Star Tribune (Minneapolis, MN) newspaper clipping; other recipes original.