STEAMED SHRIMP WITH OREGANO – RED POTATOES – ORANGE BELL PEPPER – GREEN ONIONS – FRESH LEMON

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shell-off, deveined)

–oregano (1 teaspoon dried, divided)

–red potatoes (3 small, cut into 1-inch pieces, jacket on)

–orange bell pepper (one-half, medium, cut in strips)

–green onions (3, chopped)

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Cut the potatoes into 1-inch pieces, and place in a covered baking dish with water to reach one-half the height of the potatoes.  Season with salt, pepper, one-fourth teaspoon oregano, and olive oil.  Microwave on high for 8 minutes.

2 – Place the thawed shrimp, orange bell pepper, green onions, and sliced lemon on top of the potatoes.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for just 3 minutes, until the shrimp have turned pink.

3 – Serve the shrimp and vegetables hot.

–shrimp recipe adapted from Real Simple magazine.

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COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

A Simple Dinner:  BONE – IN CATFISH TOPPED WITH GREEN ONIONS IN LEMON – TERIYAKI MARINADE SAUCE

For 2:

–catfish (whole, medium)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–lemon juice (2 squirts, generously)

–pepper (no salt)

–olive oil

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour teriyaki marinade over the catfish.  Microwave on high for 3 minutes.  Turn over.  Place green onions on top.  Microwave for 3 minutes more.  When finished, cut the catfish into two pieces with a very sharp knife.

2 – Serve the catfish hot, with the marinade spooned over it.

–recipe original.

CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

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

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

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

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

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

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

ORANGE CHICKEN WITH ORANGE ZEST & GREEN ONIONS IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–orange zest (orange peel, bottled, 1 teaspoon)

–green onions (2 stalks, chopped)

–orange marmalade (3 tablespoons, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marmalade and white wine in a covered baking dish with a few drops of olive oil.  Microwave on high for 2 minutes.  Stir well.  Then place the chicken in the sauce.  Season with salt, pepper, and orange zest.  Sprinkle the green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken and sauce hot.

–recipe original.

A Simple Dinner:  CHICKEN SEASONED WITH GINGER & TOPPED WITH PARSLEY & GREEN ONIONS IN A TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–ginger (bottled, 1 teaspoon dry)

–parsley (fresh if possible, 1 handful, chopped)

–green onions (2 stalks, chopped)

–teriyaki marinade (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the teriyaki marinade.  Season the chicken with salt, pepper, and ginger.  Top with parsley and green onions.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

CHILLED TUNA STEAK SALAD WITH BASIL – FRESH TOMATO – GREEN ONIONS – FETA IN MAYONNAISE

For 4:

–tuna steak (1, medium size)

–basil (fresh if possible, 2 tablespoons fresh, 1 teaspoon dried)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, chopped fine)

–feta cheese (broken apart, 3 heaping tablespoons)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high. When finished, remove cover to allow to cool.

2 – Place chopped tomato, sprinkled with basil, and chopped green onions and feta cheese in a mixing bowl.  Set aside.

3 – Flake the tuna with a fork/knife.  Add to the mixing bowl with the vegetables.

4 – Mix all with a light amount of mayonnaise (to taste).  Stir.  Place in refrigerator until time for dinner.

5 – Serve the tuna steak salad chilled.

–recipe original.

SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

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

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon and potatoes hot.

–recipe original.

CHILLED SHRIMP SALAD WITH CELERY – GREEN PEPPER – GREEN ONIONS – EGGS – LEMON JUICE & DRESSED WITH LIGHT MAYONNAISE

For 4:

–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)

–celery (one-half cup, diced small)

–green bell pepper (one-half cup, diced small)

–green onions (2 stalks, diced)

–eggs (2, microwaved)

–salt and pepper (to taste)

–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)

–lemon juice (fresh, just a sprinkle)

1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish.  Follow directions on the package for Old Bay seasoning.  Stir well.  Add shrimp to the seasoned water.  Microwave on high for 4 minutes.  Let cool.

2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces.  Place in a large mixing bowl.  Add celery, green bell pepper, and green onions. 

3 – In a small, covered, microwaveable bowl, place 2 eggs.  Break the egg yolk (very important to avoid exploding in the microwave).  Microwave the eggs for 1 minute on high.  When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces.  Add the cooled, diced eggs to the salad.

4 – Season with salt and pepper, to taste.

5 – Toss, to taste, a small amount of light mayonnaise with the salad.  Then sprinkle lightly with fresh lemon juice.

6 – Serve the salad chilled.

–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

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

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

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

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.

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

A Simple Dinner:  HERB CHICKEN WITH GREEN ONIONS & PARSLEY IN WHITE WINE SAUCE

Note:  The secret for this simple dinner is Mrs. Dash.   My husband gave me raves.

–6 chicken tenderloins or breast strips

–Mrs. Dash original (bottled)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–parsley (1 handful, chopped)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, Mrs. Dash original, and olive oil.  Chop 2 stalks of green onions and place on top.  Chop 1 handful of fresh parsley and also place on top.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the center chicken pieces to test doneness.  If not cooked, microwave for 1 minute more.

2 – Serve the chicken hot.

–recipe original.

SALMON WITH ORANGE MARMALADE – SOY SAUCE – GINGER – MINCED GARLIC – BALSAMIC VINEGAR TOPPED WITH SESAME SEEDS & GREEN ONIONS

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

–orange marmalade

–soy sauce

–ginger

–minced garlic (in a jar)

–balsamic vinegar

–sesame seeds

–green onions (2 stalks, chopped)

–pepper

–olive oil

1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil.  Season with ginger and pepper.  Stir very well.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the salmon.  Sprinkle sesame seeds on top.  Finish with 2 chopped stalks of green onions.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

COD GLAZED WITH CHERRY PRESERVES & BALSAMIC VINEGAR AND TOPPED WITH SLICED ALMONDS & GREEN ONIONS

For 4:

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

–cherry preserves (in a jar)

–balsamic vinegar (bottled)

–sliced almonds (one-fourth small package)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  In a small mixing bowl, place 3 heaping tablespoons of cherry preserves.  Slowly add one-third cup of balsamic vinegar, stirring briskly.  Then pour the sauce over the cod.

2 – Sprinkle one-fourth small package of sliced almonds on top of the cod.  Finish with 3 chopped stalks of green onions.  Add a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop brown or white rice (preferably jasmine).

–cod adapted from Vital Choice web site.

BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

PARSLEYED CHICKEN WITH MUSHROOMS & GREEN ONIONS IN SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5, chopped)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Pour a little sherry and a little creamer in a covered baking dish.  Season lightly with olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, stir the sauce, and then place the chicken in the sauce.  Season with salt and pepper.  Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes.  (Sauce will bubble up unless cooked on 50 percent power.)

3 – Serve the chicken and sauce hot, atop rice or quinoa if desired.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>

CREAMED PARMESAN SALMON WITH CHOPPED GREEN ONION

Note:  My husband gave this a 5 out of 5 rating.

For 4:

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

–flour

–milk (almond for lactose – free or dairy, not soy)

–Parmesan cheese (shredded)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Place 1 cup of almond or dairy milk in a microwaveable cup.  Microwave on high for 1 minute and 40 seconds.  In a second cup, place 1 level tablespoon of flour.  When the milk has heated, very slowly add to the flour, beating vigorously.  Then pour the milk into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese generously on top.  Finely chop 2 stalks of green onions, and add atop the salmon.

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot, atop quinoa, white or brown rice.

–recipe original.

BRANDY SALMON WITH BROWN SUGAR – TERIYAKI MARINADE – GINGER – LIME JUICE – MINCED GARLIC & TOPPED WITH SESAME SEEDS – GREEN ONION

Note:  If you are a salmon enthusiast, this is a recipe not to miss.  One of the best I have ever served, and I serve salmon twice a week.

For 4:

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

–brandy (buy a small, inexpensive bottle)

–brown sugar

–teriyaki marinade

–ginger

–lime juice

–minced garlic (in a jar)

–sesame seeds (bottled)

–green onion (2 stalks, chopped fine)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Pour in one-third cup of teriyaki marinade.  Add 3 tablespoons of brandy.  Season with ginger and black pepper.  Dot the top of the salmon with minced garlic.  Spoon 3 tablespoons of brown sugar atop the salmon.  Sprinkle sesame seeds generously.  Finish with 2 chopped green onions.

2 – Microwave the salmon on high for 7 and one-half minutes.  Do not overcook.

3 – Serve the salmon with sauce hot, atop white or brown rice, quinoa, or couscous (recipes, the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

CHICKEN TARRAGON WITH CARROTS – GREEN ONIONS – CELERY IN A CREAM SAUCE WITH WHITE WINE

–6 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–carrot chips (fresh, 1 handful)

–green onions (fresh, 4 stalks, chopped)

–celery (fresh, 2 stalks, chopped)

–creamer (almond or soy for lactose-free; or dairy)

–milk (almond for lactose-free; or dairy; soy does not microwave well)

–white wine

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place 1 handful of carrot chips in a covered baking dish.  Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly.  Then pour the sauce over the carrots/green onions/celery.  Stir.  Microwave on high for 4 minutes.

3 – Place the chicken in the sauce with the vegetables.  Season with salt, pepper, tarragon, and olive oil (a few drops only).  Microwave on high for 8 and one-half minutes.

4 – Serve the chicken and sauce hot. 

–chicken inspired by Julia Child’s The French Chef Cookbook.

COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

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

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

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

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

CREAMED & BRANDIED CHICKEN TENDERLOINS ON SLICED BABY BELLA MUSHROOMS & CARROT CHIPS IN BRANDY – APPLE JUICE – CREAMER SAUCE & TOPPED WITH MINCED GREEN ONIONS

–6 chicken tenderloins (or breast strips)

–mushrooms (4 or 5 baby bellas, sliced)

–carrot chips (packaged, 1 handful)

–brandy (buy a small, inexpensive bottle)

–apple juice

–creamer (almond or soy for lactose-free; or dairy whipping cream)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Add 1 handful of ready-prepared carrot chips (or 2 peeled carrots, sliced).  Add 3 or 4 tablespoons of brandy, one-fourth cup of apple juice, and one-fourth cup of almond or soy creamer (or dairy).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and olive oil.  Slice 2 stalks of green onions and sprinkle on top of the chicken.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 4 minutes; then microwave for 8 minutes on 50 percent power.  Check during cooking to be sure that dish is not bubbling up; if so, take remaining time and double it, then use 50 percent power for the remainder of the cooking.

4 – For testing, cut apart one of the chicken tenderloins from the center of the dish.  If not cooked, replace in the microwave for 2 minutes more on high.

5 – Serve the chicken, vegetables, and sauce hot, atop couscous (my choice), white or brown rice, quinoa, or pasta (recipes, see the search box on this blog).

–chicken adapted from Rene Verdon, White House chef during the Kennedy administration in the sixties, from The White House Chef Cookbook.

A Simple Dinner:  CURRIED COD SPRINKLED WITH GREEN ONIONS & BREADCRUMBS IN A WHITE WINE SAUCE

Note:  The original recipe calls for scallops, but the ingredients work well with cod, or (I would recommend) any mild – flavored white fish.

For 4:

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

–green onions (2 stalks, chopped fine)

–breadcrumbs (plain, boxed)

–white wine

–curry (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Season the cod with salt, pepper, and curry (generously).  Sprinkle the cod with plain breadcrumbs, and 2 stalks of chopped green onions.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook (chef during the Kennedy administration).

A Simple Dinner: PARMESAN COD WITH GREEN ONIONS IN LEMON BUTTER SAUCE

For 4:

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

–Parmesan cheese (shredded)

–green onions (2 stalks, chopped fine)

–Promise margarine (heart-healthy)

–lemon juice (bottled)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water (more if much sauce is desired).  Drench in lemon juice. 

2 – Place 2 tablespoons of Promise margarine in a microwaveable cup.  Microwave on high for 10 seconds.  Stir.  Pour over the cod.  Season the cod with salt and pepper.  Sprinkle Parmesan cheese, generously, on top.  To finish, chop (fine) 2 stalks of green onions, and place on top of the cod.

3 – Microwave the cod on high for 9 minutes.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe inspired by the recent dinner of my brother-in-law and sister-in-law.

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.

ASIAN SALMON WITH HONEY – GINGER – MINCED GARLIC – SOY SAUCE – LEMON JUICE – BLACK PEPPER – SRIRACHA SAUCE & TOPPED WITH GREEN ONIONS & SESAME SEEDS

Note:  I thought this was the best salmon with soy sauce that I have ever served.

For 4:

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

–honey

–ginger

–minced garlic (in a jar)

–soy sauce

–lemon juice

–black pepper

–Sriracha sauce (optional)

–green onions (3 stalks, chopped, fresh)

–sesame seeds (toasted, if you have them)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  In a small mixing bowl, place one-quarter cup of honey, a sprinkling of ginger, 1 tablespoon of minced garlic, one-quarter cup of soy sauce, a sprinkling of black pepper, and 1 teaspoon of Sriracha sauce (optional.  Stir well, and then pour over the salmon.  Finish the salmon with 3 stalks of chopped green onions and a generous sprinkling of sesame seeds.

2 – Microwave for 6 minutes on high.  Do not overcook.

–salmon adapted from the cooking blog, “Delicious,” by the chef Chungah.

BASIL – OREGANO – PARSLEYED COD WITH MINCED GARLIC & GREEN ONIONS IN MARINARA SAUCE

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

–basil, oregano (bottled)

–parsley (fresh)

–minced garlic (in a jar)

–green onions (3 stalks, chopped)

–marinara sauce (I used Newman’s Own basil tomato sauce)

–salt and pepper

–olive oil

1 – Place one-half jar of marinara sauce (ready-prepared) in a covered baking dish.  Serve in 1 tablespoon of minced garlic.  Microwave on high for 3 minutes.

2 – Place the cod in the marinara sauce.  Season with salt, pepper, basil, oregano, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot, atop pasta (1 cup of pasta is microwaved for 6 minutes in water, uncovered, and then microwaved for 8 minutes more on 50 percent power).

–recipe original.

POT – AU – FEU:  CHICKEN STEW IN A POT WITH CARROTS – GREEN ONIONS – CELERY SEASONED WITH THYME – GROUND CLOVES – BAY LEAVES – MINCED GARLIC IN CHICKEN BROTH GRAVY

For 4:

–6 chicken tenderloins or breast strips

–carrots (2, fresh, peeled and sliced)

–green onions (3 stalks, chopped)

–celery (2, fresh, chopped)

–thyme, ground cloves, bay leaves (2) (bottled)

–minced garlic (in a jar)

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery.  Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil.  Add chicken broth just to cover the chicken and vegetables.  Cook on low in the cooker for 5 hours. 

2 – Then remove the chicken to a plate, and shred with 2 forks. 

3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When broth has heated, slowly add to the flour, stirring briskly.

4 – Place the broth/flour and the chicken back in the cooker.

5 – Cook on low for one-half hour more.

6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.

–chicken inspired by Julia Child’s The French Chef Cookbook.

COD TOPPED WITH GREEN ONIONS & IN A BLUEBERRY – RED WINE SAUCE

Note:  This has a delicately-flavored sauce.  If more taste is desired, I would recommend seasoning with thyme.  But my husband and I enjoyed with the recipe given below:

For 4:

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

–green onions (3 stalks, chopped)

–blueberries (1 cup, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place 1 cup of fresh blueberries and one-half cup of red wine in a covered baking dish.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, spooning some on top.  Season with salt, pepper, and olive oil.  Sprinkle chopped green onions on top.

3 – Microwave the cod for 8 minutes on high.

4 – Serve the cod hot, atop rice, pasta, couscous, or quinoa.

–recipe original.

CHICKEN FRANCAISE ROLLED IN BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – THYME – GARLIC – PARSLEY IN RED WINE & BRANDY SAUCE

Note:  Chopped ham slices can be added to this recipe.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–green onions (3 stalks, chopped)

–thyme

–garlic (minced, in a jar)

–parsley (fresh, chopped)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, thyme, minced garlic, and olive oil.  Add breadcrumbs and shake well.  Then place the breaded chicken in a covered baking dish with a little red wine and 3 tablespoons of brandy.

2 –  Chop 5 or 6 baby bella mushrooms, and sprinkle on top of the chicken.  Chop 3 stalks of green onions and sprinkle on top, also.  Chop 1 handful of chopped fresh parsley and place on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 9 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

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

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

TARRAGON – PARSLEYED COD AMERICAINE ROLLED IN BREADCRUMBS WITH GREEN ONIONS – CARROTS – CELERY – GARLIC IN SAUCE OF BRANDY – WHITE WINE – BROTH

Note:  This recipe was originally intended for lobster but works well with cod.

For 4:

–cod (size of 3 decks of cards, 1 pound)

–tarragon

–parsley (fresh, 1 handful)

–breadcrumbs (boxed)

–green onions (2 stalks, chopped)

–celery (1 stalk, chopped)

–carrots (1 handful, chips)

–garlic (minced, in a jar)

–brandy (buy a small, inexpensive bottle)

–white wine

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

 

1 – Chop 2 stalks of green onions, 1 stalk of celery, and 1 handful of carrot chips, and place in a covered baking dish with a little white wine, a little chicken broth, and a few drops of brandy.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake well.  Then place in the sauce.  Sprinkle tarragon and chopped parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, atop pasta, quinoa, couscous, or rice.

–cod inspired by Rene Verdon’s The White House Chef Cookbook (from the sixties, the Kennedy administration).

A Simple Dinner:  COD WITH GREEN ONIONS & MUSHROOMS IN WHITE WINE SAUCE

Note:  Very easy and tastes so gourmet.

For 4:

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

–green onions (3 stalks, chopped)

–mushrooms (baby bella, sliced, 5 or 6)

–white wine

–salt and pepper

–olive oil

1 – Place cod in a covered baking dish with a little white wine.  Season the cod with salt and pepper.  Slice finely 3 stalks of green onions, and place on top of the cod.  Slice 5 or 6 baby bella mushrooms, and also place on top of the cod.  Season with olive oil.  Microwave on high for 6 minutes on high; then microwave for 4 minutes on 50 percent power.  (If wine is microwaved for more than 6 minutes in a typical dinner, the wine will bubble up, overflowing in the oven.)

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN TARRAGON ROLLED IN BREADCRUMBS WITH THYME & BAY LEAVES TOPPED WITH PARSLEY & GREEN ONIONS IN A WHITE WINE – BROTH SAUCE AND ACCOMPANYING CREAM SAUCE

Note:  A favorite chicken dish of the Kennedys in their family dining, and often served at important White House functions.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed)

–tarragon, thyme, bay leaves (2)

–parsley (fresh, 1 handful)

–green onions (fresh, chopped, 2 stalks)

–white wine

–chicken broth (non-fat, low sodium)

–soy creamer (or dairy creamer)

–salt and pepper

–olive oil (the chef used butter)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Then place the chicken in a covered baking dish with enough white wine and chicken broth to form a sauce after cooking.  Season the chicken with tarragon, just a little thyme, and 2 bay leaves.  Top with chopped parsley and chopped green onions (2 stalks).  Add a drop or two of additional olive oil, if desired.

2 – Microwave on high for 8 minutes. 

3 – Place one-fourth cup of soy creamer (or dairy creamer) in a small, microwaveable bowl.  Microwave on high for 1 minute.  (Be careful that it doesn’t bubble up.)

4 – Serve the chicken atop quinoa, rice, couscous, or pasta, with the creamer as an accompanying sauce to be added at the table.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

BASIL – LEMON TUNA STEAK SALAD WITH FRESH TOMATO – FETA – BROWN ONION – GREEN ONION – CLAM JUICE

For 4:

–tuna steak (1)

–basil (bottled)

–lemon juice

–tomato (fresh, medium, chopped)

–feta cheese

–brown onion (one-half, chopped very fine)

–green onions (2 stalks, chopped)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.  (Tuna steak will be rare in the middle.)  Set aside.

2 – Chop the tomato, one-half brown onion, 2 stalks of green onion, and place in a mixing bowl.   Season with salt, pepper, and basil.  Stir.

3 – Flake the tuna steak, being careful to mix with the lemon juice and clam juice (to have moist tuna).  Add the flaked tuna to the vegetables in the mixing bowl.

4 – Add mayonnaise to taste.  Stir well.  Sprinkle feta cheese on top.  Keep refrigerated until time for dinner.

–tuna steak salad original.

A Simple Dinner:  SALMON TOPPED WITH GREEN ONIONS & PARSLEY IN BALSAMIC VINEGAR & CLAM JUICE

For 4:

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

–green onions (2 stalks, finely chopped)

–parsley (fresh, 1 handful, chopped)

–balsamic vinegar

–clam juice

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little balsamic vinegar and a little clam juice.  Season with salt, pepper, and olive oil.  Finely chop 2 stalks of green onion and 1 handful of parsley, and place on top.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

COD WITH LEMON – GREEN ONIONS – MUSHROOMS IN WHITE WINE SAUCE

For 4:

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

–lemon juice (bottled)

–green onions (2 stalks, chopped fine)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Drench in lemon juice.  Season with salt and pepper.  Chop finely 2 stalks of green onions and 5 or 6 baby bella mushrooms.  Place the onions and mushrooms on top of the cod.  Season with olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot, atop quinoa, white rice, brown rice, or couscous (recipes, see the search box).

–cod adapted from The White House Chef Cookbook (from the Kennedy administration).

COD & SHRIMP NATURALLY WITH ALMOND SAUCE ON THE SIDE

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

–shrimp (8 to 10, small, thawed from frozen)

–salt and pepper

–olive oil

Almond sauce:

–almonds (15)

–marinara sauce (2 tablespoons)

–green onions (4, chopped)

–capers (1 tablespoon)

–green olives (10, from a jar)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

–flour (1 teaspoon)

1 – To make the sauce, place in a food processor, 15 almonds, 2 tablespoons marinara sauce, 4 chopped green onions, 1 tablespoon capers, 10 green olives, 1 teaspoon flour, 1 tablespoon extra virgin olive oil, and salt and pepper to taste.  Pulse until smooth.  Cover; be prepared to serve at room temperature.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Set aside, still covered.

3 – Place 8 to 10 small, thawed, shrimp in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on 50 percent power for 4 minutes.

3 – Pour the shrimp on top of the cod.

4 – Serve the cod and shrimp hot, with the almond sauce on the side.

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

THYME & ROSEMARY CHICKEN ROLLED IN BREADCRUMBS & ON A BED OF CHOPPED TOMATO – GREEN ONIONS – GREEN PEAS – MUSHROOMS IN SHERRY – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–thyme, rosemary

–breadcrumbs (plain, boxed)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–green peas (frozen, half a package)

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

–sherry (cooking sherry is fine)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Set aside.

2 – Chop 1 medium tomato and 4 green onions, and place in a covered baking dish.  Slice 5 or 6 baby bella mushrooms, and place in the dish.  Add one-half package of green peas.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add 3 tablespoons of sherry, and a small amount of white wine.  Stir very gently.  Microwave on high for 5 minutes.

3 – Place the chicken atop the vegetables.  Add a few more drops of olive oil, if desired.  Microwave on high for 9 minutes.

4 – Serve the chicken and vegetables hot, if desired atop couscous, pasta, or rice (recipes, see the search box on this blog).

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

SALMON AND BROCCOLI WITH GREEN ONIONS & GARLIC IN CLAM & SOY SAUCE

For 4:

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

–broccoli (1 head, fresh, short stems and florets only)

–green onions (4 stalks, fresh, chopped)

–minced garlic (in a jar)

–clam juice (bottled)

–soy sauce (bottled)

–salt and pepper

–olive oil

1 – Place salmon in a large, covered baking dish.  Place the short stems and florets of 1 head of broccoli around the salmon.  Sprinkle 1 tablespoon of minced garlic on top.  Chop 4 stalks of green onions and place on top. Add a small amount of clam juice and soy sauce to the dish.  Season with salt, pepper, and olive oil.

2 – Microwave the salmon and broccoli for 8 minutes.

3 – Serve the salmon and broccoli hot, atop pasta or rice (recipes, see the search box on this blog).

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

CHICKEN ROLLED IN BREADCRUMBS WITH MUSHROOMS AND GREEN ONIONS IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–mushrooms (baby bellas, 5 or 6, sliced, fresh)

–green onions (4, chopped, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place in a covered baking dish with a little red wine.

2 – Finely slice 5 or 6 baby bella mushrooms and 4 green onions.  Place atop the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop pasta or rice (recipes, see the search box on this blog).

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

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

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

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

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

–cod adapted from Julia Child’s Mastering the Art of French Cooking.

CHICKEN MOLE WITH COCOA POWDER – TOMATO – GREEN ONIONS – SRIRACHA – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–cocoa powder (boxed, 2 tablespoons)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–sriracha sauce (chili sauce, bottled)

–marinara sauce (I use Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Chop 1 tomato, and place in a covered baking dish.  Add 4 chopped green onions to the dish.  Add 2 tablespoons of cocoa powder, 1 tablespoon of sriracha sauce, 4 tablespoons of marinara sauce, salt, pepper, and a few drops of olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – When the sauce is finished, place in a food processor and pulse until smooth.  Keep covered to preserve warmth.

3 – Place chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, spoon the sauce atop the chicken.  Serve hot.

–chicken adapted from Real Simple magazine.

CHICKEN ROLLED IN BREADCRUMBS WITH ASPARAGUS – BAY LEAVES – GREEN ONIONS IN BRANDY SAUCE / ITALIAN MINESTRONE SOUP SEASONED WITH BASIL PESTO

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–asparagus (1 small handful, fresh)

–bay leaves (2, dried)

–green onions (3 stalks, sliced)

–brandy (purchase a small, inexpensive bottle)

–salt and pepper

–olive oil

–basil pesto (bottled, 2 heaping tablespoons)

–mixed vegetables (frozen package)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place a package of mixed vegetables in a slow cooker.  Add chicken broth to cover.  Then add one-half sliced onion and 2 heaping tablespoons of basil pesto.  Season with salt, pepper, and olive oil.  Place slow cooker on low, and cook for 5 and one-half hours.  When finished, place setting on warm until time for dinner.

2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces.  Place in a covered baking dish with a little brandy.  Add more water to dilute brandy.  Add 3 chopped stalks of green onions and 2 bay leaves.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add a small amount of plain breadcrumbs.  Shake well.

4 – Add the chicken to the asparagus and green onions.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.

5 – Serve the soup as a first course.  Then serve the chicken hot, with vegetables of your choice.

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

MAHI – MAHI WITH LEMON – GREEN ONIONS – MAYO – BREADCRUMBS

For 4:

–mahi – mahi (swordfish, size of 4 decks of cards, 1 pound)

–lemon juice

–green onions (3 stalks, chopped)

–mayonnaise

–breadcrumbs (plain, boxed)

–salt and pepper

1 – Place the mahi – mahi in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread the top of the fish with mayonnaise.  Sprinkle lightly with plain breadcrumbs.  Finely chop 3 stalks of green onions, and sprinkle on top. 

2 – Microwave on high for 8 minutes.

3 – Serve the mahi – mahi hot.  (The fish will still be firm.)

–mahi – mahi adapted from food.com web site.