DECONSTRUCTED CHICKEN SPAGHETTI WITH ITALIAN TOMATO SAUCE – CHOPPED WHITE MUSHROOMS – CHOPPED GREEN ONIONS – PARMESAN CHEESE AND A LITTLE RED WINE ATOP ROTINI PASTA

A variation on chicken spaghetti. . .

For 2:

–3 chicken tenderloins (organic)

–Italian tomato sauce (I use Pomi; 1 cup)

–chopped white mushrooms (4 or 5, fresh)

–chopped green onions (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

–rotini pasta (1 cup dry; microwave uncovered in water to cover pasta for 6 minutes; then microwave on 50 percent power for 8 minutes more)

 

1 – Place the tomato sauce in a covered baking dish.  Add red wine.  Microwave on high for 2 minutes.

2 – Place the chicken in the tomato sauce.  Add, on top, mushrooms, onions, and Parmesan cheese.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 and one-half minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.  (Long cooking time is because of the cold vegetables.)

4 – Serve the chicken and sauce atop pasta.

–recipe original.

BASIL CHICKEN IN BROTH – SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH HALVED GRAPE TOMATOES AND GREEN ONIONS

Basil is perfect with chopped tomato. . .

For 2:

–3 chicken tenderloins (organic)

–basil (dried, one-half teaspoon)

–garlic herb breadcrumbs (light sprinkle)

–halved grape tomatoes (a dozen halves)

–green onions (3 stalks, chopped)

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

–salt and pepper

–extra virgin olive oil

1 – Place chicken in a covered baking dish.  Add chicken broth.  Season the chicken with salt and pepper.  Sprinkle with breadcrumbs.  Then top with halved grape tomatoes and chopped green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into middle piece of chicken.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken with vegetables, hot.

–recipe original.

CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

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

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.

MEDITERRANEAN TOMATO CHICKEN TOPPED BY GREEN ONIONS & PARSLEY AND WITH GRAPE TOMATOES & GREEN OLIVES IN ITALIAN TOMATO – GARLIC – ONION SAUCE

This is going to become one of my favorite ways to cook chicken. . .

For 2:

–3 chicken tenderloins (organic)

–green onions (2 stalks, chopped)

–parsley (1 handful, fresh, chopped)

–grape tomatoes (organic, 8 to 10)

–green olives (bottled, 8 to 10)

–Italian tomato sauce (I used Pomi strained tomatoes, packaged, imported)

–garlic (minced, 1 tablespoon, bottled)

–onion (fresh, ready-prepared, 3 tablespoons, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato in a covered baking dish.  Add minced garlic and chopped onion, and stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the tomato sauce.  Season with salt and pepper.  Place the grape tomatoes and green olives around the chicken.  Sprinkle the chicken with green onions and parsley.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

BAKED WILD SOCKEYE SALMON FILLET SPRINKLED WITH THYME – PARSLEY – GREEN ONION AND IN AN ITALIAN TOMATO SAUCE SEASONED BY CHOPPED YELLOW ONION

Tomato and parsley go together very well. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–thyme (dried, bottled, one-half teaspoon)

–parsley (dried, bottled, 1 teaspoon)

–green onions (3 stalks, fresh, chopped)

–Italian tomato sauce (I used Pomi strained tomatoes, 1 cup)

–yellow onion (one-half, chopped, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce and yellow onions in a large, covered baking dish.  Season with salt, pepper, parsley, thyme, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon fillet atop the tomato and onion sauce.  Season with salt, pepper, parsley, and thyme.  Drop chopped green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is tastier if slightly undercooked, also more flaky.

4 – Serve the salmon and sauce hot.

–recipe original.

BAKED HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

–sockeye salmon (wild, size of 2 decks of cards, one-half pound)

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

CATFISH FILLET ROSEMARY ON WHOLE WHEAT MUFFIN & TOPPED WITH ITALIAN TOMATOES & GREEN ONIONS IN LEMON – WHITE WINE SAUCE

Very tasty.  And adaptable to other white fish. . .

For 3:

–catfish fillet (size of 3 decks of cards, three-fourths pound)

–rosemary (dried, 1 tablespoon, bottled)

–whole wheat muffin (separated and cut into half pieces to form a bed)

–Italian tomatoes (packaged, one-half cup)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the whole wheat muffin in the bottom of a covered baking dish.  Place the catfish fillet on top of the muffin.  Season with lemon juice, salt, and pepper (in that order).  Add white wine to the baking dish. 

2 – Pour Italian tomatoes atop the catfish.  Then sprinkle chopped green onions.  Finish with rosemary and extra virgin olive oil.

3 – Microwave on high for 8 minutes.  Catfish is done when it flakes.

4 – Serve the catfish and sauce hot, atop the muffin.

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

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

–wild salmon filet (size of 2 decks of cards, one-half pound)

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

–chicken bone broth (low sodium, non-fat, packaged, one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

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

BAKED WILD COD WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY IN LEMON & CLAM JUICE SAUCE AND SERVED WITH BROCCOLI FLORETS AND A SLOW COOKER SIDE OF NAVY BEANS SEASONED WITH MINCED GARLIC – GREEN ONIONS – ROSEMARY – FAUX BACON

An especially good recipe for slow cooker beans. . .on the MIND diet. . .

For 2:

–wild cod (size of 2 decks of cards, one-half pound)

–minced garlic (2 tablespoons, bottled, divided)

–green onions (one-third cup, divided, purchased ready cut)

–rosemary (2 tablespoons, bottled, divided)

–lemon juice (bottled, 2 squirts)

–clam juice (one-eighth cup, bottled)

–broccoli (florets, and stems, if desired, from 1 head, fresh)

–navy beans (1 cup, dried; submerge in 3 and one-half cups water overnight)

–Bac-n pieces (2 tablespoons, faux bacon, soy, bottled)

–extra virgin olive oil

1 – After the navy beans have soaked overnight, place in a slow cooker.  Add chicken bone broth just to the top of the beans.  Season with 1 tablespoon minced garlic, 1 tablespoon rosemary, one-sixth cup green onions, salt, pepper, and extra virgin olive oil to taste.  Cook on low for 5 and one-half hours.  Place setting on warm until dinnertime.

2 – Place the cod in a covered baking dish.  Add lemon juice and clam juice.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Set aside.

3 – Cut the florets (and stems, if desired) from 1 head of broccoli.  Season with salt, pepper, and olive oil.  Top with rosemary, green onions, and minced garlic.  Microwave on high for 4 and one-half minutes, less if crisper broccoli is desired.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with sides of beans and broccoli.

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