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.

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TARRAGON SALMON WITH GREEN PEAS & ONION SLICES IN BROTH

For 4:

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

–green peas (frozen)

–onion (one-half, medium)

–tarragon (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Slice one-half onion, and place in the dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the peas and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon inspired by Top 50 Most Delicious Salmon Recipes.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

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

PENNE PASTA WITH BITE-SIZED CHICKEN & GREEN PEAS SEASONED BY BASIL – MINCED GARLIC – LEMON SLICES IN BROTH AND TOPPED WITH PARMESAN / CREAMY EGGPLANT DIP WITH MINCED GARLIC & BAKED ONION

–4 chicken tenderloins or breast strips

–penne pasta

–green peas

–basil (fresh if possible)

–minced garlic (bottled)

–lemon slices (fresh)

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–eggplant (large)

–onion (1, medium)

–yogurt (non-fat, plain)

–crackers (for dip)

1 – Wash and puncture the eggplant all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Cool in the refrigerator.  Peel and cut an onion into eight pieces.  Place in a covered baking dish with a very little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Let cool.

2 – When eggplant has cooled, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut the eggplant two ways.  Add to a mixing bowl.  Season with salt, pepper, minced garlic, and olive oil.  Add the baked onion to the mixing bowl.  Add 1 tablespoon of yogurt.  Stir very well.  Refrigerate until time for dinner.

3 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with olive oil.  Microwave on high for 6 minutes; then microwave for 5 minutes more on 50 percent power.  When finished, keep covered to preserve warmth.

4 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.With a very sharp knife, cut a fresh lemon into slices.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

5 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced garlic, and olive oil.  Microwave on high for 4 minutes.

6 – Drain the pasta and add to the green peas.  Cut the chicken into bite-sized pieces, and add to the green peas.  Stir gently.  Sprinkle the top with Parmesan cheese.

7 – Serve the eggplant dip with crackers as an appetizer.  Then serve the chicken pasta hot.

–eggplant dip adapted from Minimalist Baker blog; chicken pasta adapted from Edward Giobbi’s Italian Family Cooking.

BASIL CHICKEN & JASMINE RICE SALAD WITH CHOPPED TOMATO – GREEN BEANS – GREEN PEAS – GREEN ONIONS – LEMON SLICES

Note:  This is a make – ahead, cold entrée salad, with enough food for four people.

–4 chicken tenderloins or breast strips

–basil (fresh is much better)

–jasmine rice (sticky rice)

–tomato (1, medium, chopped)

–green beans (fresh, 2 handfuls, each cut in half)

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, chop into small pieces.  Set aside.

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  Let sit, covered, for 5 minutes.

3 – Place one-half cup of green peas in a covered baking dish.  Add 2 handfuls of green beans that have been chopped in half.  Chop 1 tomato, and season with salt and pepper.  Add to the dish.  Chop 3 stalks of green onions, and add to the dish.  Cut several leaves of basil into small bits; sprinkle over the dish.  Slice a lemon, and place on top.  Add a very small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Using a very large serving dish, spoon the rice into the dish.  Add the vegetables.  Stir.  Place the chopped chicken on top.  Cool in the refrigerator until time for serving.  Salad should be served cool or cold.

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

PARMESAN & BREADCRUMB – ENCRUSTED SALMON WITH ROSEMARY – THYME – PARSLEY – GARLIC IN LEMON BUTTER SAUCE / GREEN PEAS WITH MUSHROOMS

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

–Parmesan cheese (shredded)

–breadcrumbs (plain, boxed)

–rosemary, thyme, parsley (fresh if possible)

–garlic powder

–lemon juice

–Promise margarine (heart-healthy)

–clam juice (bottled)

–green peas (frozen)

–mushrooms (4 or 5 baby bellas, fresh)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little clam juice.  Microwave 2 tablespoons of margarine in a covered, small baking dish.  Pour one-half of the melted margarine atop the salmon.  Drench the salmon in lemon juice.  Season with salt and pepper.  Add to the remaining one-half of the melted margarine, chopped thyme, rosemary, parsley, and garlic powder.  Sprinkle a little Parmesan on top.  Finally, sprinkle some breadcrumbs on top.  Stir well.  Spread the breadcrumb mixture on top of the salmon.  Season with a few drops of olive oil.  Set aside.

2 – Place half a large package of green peas in a covered baking dish, with a little water.  Cut 4 or 5 baby bella mushrooms into quarters, and place atop the peas.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with the green peas as a side.  I also served pasta and a salad (recipes, see the search box on this blog).

–salmon adapted from food.com web site; peas original.

BAY SCALLOPS WRAPPED IN BREADCRUMBS ATOP GREEN PEAS & MUSHROOMS WITH OREGANO – GARLIC – PARSLEY IN WHITE WINE SAUCE / FRESH FRUIT SALAD WITH STRAWBERRIES – ORANGE SLICES – BANANA IN MAYONNAISE SAUCE / PASTA WITH CAULIFLOWER FLORETS & RAISINS IN MARINARA SAUCE SEASONED WITH GARLIC – PARSLEY – CAYENNE

–bay scallops (half a package, thawed from frozen)

–plain breadcrumbs

–green peas

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

–oregano & parsley (fresh if possible)

–garlic powder

–strawberries (4 or 5, sliced, fresh)

–orange (1, fresh)

–banana (1, fresh)

–mayonnaise

–penne pasta (one-half cup dried)

–cauliflower (fresh, florets only)

–golden raisins (fresh, one-third cup)

–marinara sauce (Italian spaghetti sauce, bottled)

–cayenne pepper (optional)

–salt and pepper

–olive oil

1 – Wash and peel 1 orange; separate into segments; and then cut once horizontally.  Add to mixing bowl.  Peel and slice 1 banana and add to the bowl.  Wash 4 or 5 fresh strawberries, slice, and add to the bowl.  Stir together 1 tablespoon of mayonnaise and a little water.  Then pour this sauce on the fruit.  Stir gently.  Refrigerate until time for dinner.

2 – Place one-half cup of dried pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Cut off cauliflower florets from one-half head of cauliflower.  Place in a covered baking dish.  Add one-third cup of golden raisins.  Spoon 6 to 8 tablespoons of marinara sauce into the dish.  Season with olive oil.  Microwave on high for 5 minutes.  When finished, add the drained pasta to this dish.  Recover.  Just before dinner, stir together the pasta with the cauliflower and raisins.

5 – Place the thawed scallops from one-half package in a plastic bag.  Rinse well, and then drain well.  Season with salt, pepper, and olive oil.  Pour plain breadcrumbs into the plastic bag, and shake well.  Set aside.

6 – Place one-half package of frozen green peas in a covered baking dish with a little white wine.  Season with salt, pepper, oregano, parsley, garlic powder, and olive oil.  Wash 5 or 6 baby bella mushrooms, quarter them, and add to the green peas.  Microwave on high for 4 minutes.  Then add the bay scallops atop the peas and mushrooms.  Microwave on high for 3 minutes.

7 – Serve the pasta as a first course, the scallops as a second, and the fruit as a third.

–pasta and scallops adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; fruit original.

COD PESTO WITH GREEN PEAS & ONION IN WHITE WINE / RED POTATOES / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN RED WINE & EXTRA VIRGIN OLIVE OIL DRESSING

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

–pesto sauce (traditional type of basil & garlic in olive oil)

–green peas (one-half package, frozen)

–onion (one-half, medium, sliced)

–white wine

–red potatoes (2, small, peel left on)

–spinach (one-third package, fresh)

–strawberries (6 to 8, sliced, fresh)

–honey

–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)

–red wine

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-third package of fresh spinach in a mixing bowl.  Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts.  Season with pepper and honey, to taste.  Set aside.  Just before serving dinner, add a small amount of red wine and extra virgin olive oil.  Stir.

2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, leave covered to preserve warmth.

3 – Chop one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, place one-half package of green peas in the white wine.  On a cutting board, make a slit vertically in the cod.  Nestle the cod amid the peas and onion.  Spoon pesto sauce all along the slit.  Microwave on high for 7 minutes.

4 – Serve the spinach salad as a first course.  Then serve the cod with green peas and onion hot, with the potatoes as a side.

–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi.  Salad and potatoes original.

TARRAGON COD WITH GARLIC & LEMON IN WHITE WINE SAUCE / DUTCH POTATOES / TARRAGON GREEN PEAS WTH MUSHROOMS & ONION / GREEN SALAD WITH TOMATO – ZUCCHINI – BANANA PEPPER IN ITALIAN DRESSING

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

–tarragon (fresh if possible)

–garlic powder

–lemon juice

–white wine (cooking wine is fine)

–plain breadcrumbs

–salt and pepper

–olive oil

–Dutch potatoes (small)

–green peas (packaged, steamable)

–mushrooms (6 to 8, sliced)

–onion (one-half, chopped)

–salad greens

–tomato (medium, fresh)

–basil (fresh if possible)

–zucchini (1, small)

–banana pepper (one-half)

–Italian salad dressing

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

2 – Place cod in a covered baking dish.  Drench in lemon juice; then add a little white wine.  Season with salt and pepper.  Sprinkle with plain breadcrumbs, and then with tarragon.  Pour a few drops of olive oil on top.  Set aside.

3 – Wash and slice mushrooms; place in covered baking dish with a very small amount of water.  Add one-half chopped onion.  Season with salt, pepper, olive oil, and tarragon.  Microwave on high for 4 minutes.  Microwave a steamable package of green peas for 5 and one-half minutes.  Let sit 1 minute.  Then pour green peas atop the mushrooms and onion.  Season with salt, pepper, and olive oil.  Stir gently.  Keep covered to preserve warmth.

4 – Place one-half package of salad greens in a mixing bowl.  Wash and then chop a medium-sized tomato.  Season the tomato with salt, pepper, and basil.  Place in the bowl.  Add 1 chopped zucchini and one-half chopped banana pepper.  Season the salad greens and vegetables with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the green peas and potatoes as sides.

–recipes original.

SALMON RISOTTO IN TOMATO SAUCE / PEAR – AVOCADO GREEN SALAD WITH GINGER – SESAME DRESSING / GREEN PEAS WITH RAW ONION

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

–rice (instant, boxed)

–sweet onion (divided, 1, fresh)

–white wine (cooking wine is fine)

–tomato sauce (one-half small can)

–lemon zest (lemon peel, bottled)

–paprika

–salt and pepper

–olive oil

–pear (1, fresh, chopped)

–avocado (1, fresh, chopped)

–butter lettuce (one-half package)

–ginger-sesame salad dressing (Paul Newman)

–green peas (steamable package)

 

1 – Wash and chop the pear and avocado.  Place one-half package of green salad in a mixing bowl.  Add the pear.  Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing.  Fold in the avocado. 

2 – Steam the green peas in the package for 5 and one-half minutes.  Let cool for a bit.  Set aside.

3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 2 minutes.

4 – Slice one-half onion.  Place in a covered baking dish with a little white wine and one-half can of tomato sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onion.  Season with lemon zest, paprika, salt, pepper, and olive.  Microwave on high for 5 minutes.  When finished, break apart the salmon (large chunks), discarding the skin.  Add the white rice to the salmon, stirring gently.  Set aside.

5 – Cut open the package of green peas, and place in a covered baking dish.  Add one-half chopped onion on top.  Season with salt, pepper, and olive oil.  Keep covered to preserve warmth.

6 – Microwave the salmon risotto for 1 minute.

7 – Serve the salad as a first course.  Then serve the salmon risotto hot, with the green peas and onion as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

HERBED SPICY SHRIMP & CHICKEN WITH GREEN PEAS – TOMATO – SWEET ONION / RICE PILAF / TRADITIONAL CAESAR SALAD WITH PARMESAN & SEASONED CROUTONS

–4 chicken tenderloins or breast strips

–shrimp (12, thawed from frozen, small, deveined, tail-off, raw)

–green peas (frozen, to be steamed in package)

–tomato (1, medium, vine-ripened, fresh)

–sweet onion (one-half, sliced)

–oregano (fresh if possible)

–mint (fresh if possible)

–lemon zest (lemon peel, bottled)

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–rice pilaf (boxed)

–romaine lettuce (half a package)

–Parmesan cheese (shredded)

–seasoned croutons (packaged)

–Caesar salad dressing (I used Paul Newman’s creamy Caesar)

1 – Pour the rice pilaf into a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water.  Season with olive oil.  Stir.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes. 

2 – Slice the tomato and one-half sweet onion into small pieces.  Place in a covered baking dish with a little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Microwave the steamable frozen package of green peas for 4 and one-half minutes.  Place half the peas with the tomato and onion.  Place the chicken on top of the vegetables.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.  Place 12 thawed shrimp in a small bowl with a very little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 2 minutes.  Set aside.

3 – Place one-half package of prepared romaine lettuce in a mixing bowl.  Add Parmesan cheese to taste.  Season with salt and pepper.  Add Caesar dressing to taste.  Stir well.  Sprinkle croutons atop the salad.

4 – Microwave the chicken for 8 minutes.  When finished, pour the shrimp on top. 

5 – Serve the Caesar salad as a first course.  Serve the chicken and shrimp with vegetables atop the rice pilaf.   

–chicken and shrimp recipe adapted from Edward Giobbi’s Italian Family Cooking; other recipes original.

CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.

CHICKEN TENDERS WITH SWEET ONION BALSAMIC RELISH / GREEN PEAS TARRAGON / BROWN RICE WITH BROTH

–4 chicken tenderloins or breast strips

–Vidalia onion (1, medium)

–balsamic vinegar

–thyme and oregano (fresh if possible)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

–brown rice (boxed, 5 – minute cooking)

–chicken broth (non-fat, low sodium)

1 – Slice a Vidalia onion, and place in a covered baking dish with a little balsamic vinegar.  Season with salt, pepper, thyme, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenders in the midst of the sauce.  Season the tenders with salt, pepper, thyme, oregano, parsley, and olive oil.  Set aside.

2 – Place the green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.

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

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, atop the brown rice, with the peas as a side.

–chicken adapted from food network web site; other recipes original.

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

–mushrooms (6 to 8, baby bellas, sliced) 

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

CURRIED COD WITH COCONUT MILK – TOMATO – ONION – GARLIC / WHITE RICE / GREEN PEAS TARRAGON

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

–coconut milk (canned)

–green curry paste (bottled)

–tomato (1, medium)

–onion (one-half, medium)

–garlic salt

–white rice (instant, boxed)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

1 – Slice the onion, and place in a covered baking dish.  Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish.  Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk.  Pour over the onion and tomato.  Microwave for 3 minutes on high.  Nestle the cod amid the onion, tomato, and coconut milk.  Season with salt, pepper, and garlic salt.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Season with salt, pepper, tarragon, and olive oil.  Microwave for 4 minutes on high.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes on high.  Let sit for at least 5 minutes.

4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.

5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.

–recipes original.

COD WITH PARSLEY – GARLIC – ONION – WHITE WINE – LEMON / BACON – FLAVORED NEW POTATOES / GREEN PEAS WITH MUSHROOMS

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

–parsley (fresh if possible)

–garlic salt

–minced onion

–white wine (cooking wine is fine)

–lemon juice

–potatoes (6 or 8 small, new potatoes with jackets)

–Bac’n pieces

–salt and pepper

–olive oil

–green peas (one – half frozen package)

–mushrooms (sliced, baby bellas, fresh, handful)

 

1 – Place the cod in a covered baking dish with a little wine.  Drench the cod in lemon juice.  Season with garlic salt, minced onion, salt, pepper, and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Wash and shrub the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the peas in a covered baking dish with one-half inch of water.  Sprinkle mushroom on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart; test the center.  If it is not done, replace in microwave for 1 minute more.

5 – Serve the cod hot, with the potatoes and green peas as sides.

–recipes original.

ROSEMARY CHICKEN WITH PARMESAN & GARLIC / GREEN PEAS WITH PARMESAN – GARLIC – ONION – TOMATO / BACON – FLAVORED SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese

–garlic salt

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–onion (1, divided)

–tomato (1, medium, chopped)

–summer squash (4, small)

–Bac’n pieces

1 – Place the chicken in a covered baking dish with a little water.  Season with rosemary, garlic salt, salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

2 – Slice one-half onion and chop the tomato.  Place in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Stir in the frozen peas.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 5 minutes on high.

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

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the peas and squash as sides.

–chicken and green peas adapted from Italian Family Cooking (Edward Giobbi, author); squash adapted from my mother’s recipe.

MINT SALMON WITH PARSLEY & GARLIC / TOMATOES & PEPPERS WITH ROSEMARY / GREEN PEAS WITH MINT

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

–mint (fresh if possible)

–parsley (fresh if possible)

–garlic salt (bottled)

–tomatoes (2, fresh, medium)

–red bell pepper (one-half, sliced)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–green peas (frozen, one-half package)

 

1 – Slice each tomato in half.  Place in a covered baking dish.  Slice the red bell pepper in strips, and place around the tomatoes.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Microwave on high for 10 minutes.  When finished, lift lid to allow tomatoes to cool.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, garlic salt, mint, and olive oil.  Sprinkle parsley on top.  Set aside. 

3 – Place the green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, mint, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon for 4 and one-half minutes on high.  When finished, test the salmon to be sure that it is done.  If not, replace in microwave for 1 minute more.

5 – Serve the salmon hot, with the tomatoes and green peas as sides.

–salmon, tomatoes, and red bell peppers adapted from Italian Family Cooking (Edward Giobbi, author); green peas adapted from Real Simple.

BARBECUED COD WITH ONION / WHITE RICE / GREEN PEAS TARRAGON

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

–barbecue sauce (bottled)

–onion (one-half, medium)

–white rice (instant)

–green peas (frozen, packaged)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the 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.  Place the cod on top of the onion.  Season with salt, pepper, and olive oil.  Pour barbecue sauce on top of the cod, not too much.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place the green peas in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

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

5 – Serve the cod, hot, on top of the white rice, with the green peas as a side.

–recipes original.

CHICKEN ATOP SLAW IN WHITE WINE – BROTH SAUCE / GREEN PEAS WITH PARMESAN & GARLIC

–4 chicken tenderloins or breast strips

–slaw (one-half package, fresh)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–green peas (frozen, one-half package)

–Parmesan cheese (shredded, packaged)

–garlic (fresh, one-half pod)

–salt and pepper

–olive oil

1 – Rinse slaw well in a colander, and then place the slaw in a covered baking dish.  Place chicken atop the slaw.  Add a little chicken broth and a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – Place green peas in a covered baking dish.  Chop one-half pod of fresh garlic, and add to the peas.  Season with salt, pepper, olive oil, and Parmesan cheese (the last generously).  Microwave on high for 4 minutes.

3 – Microwave the chicken and slaw for 7 minutes.

4 – Serve the chicken atop the slaw, with the peas as a side.  Serve the dinner hot.

–recipes adapted from Real Simple.

GARLIC COD WITH BROWN SUGAR – ONION – BANANA PEPPERS / GREEN PEAS WITH MUSHROOMS

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

–garlic powder

–clam juice

–brown sugar

–onion (one-half, medium)

–banana peppers (one-half dozen, bottled)

–green peas (frozen, one-half package)

–mushrooms (baby bellas, sliced, 8 to 10 pieces)

 

1 – Slice the onion and place in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  When finished, place the cod amid the onion.  Season with salt, pepper, and garlic powder.  Sprinkle with brown sugar and banana peppers.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Add mushrooms on top.  Season with salt, pepper, and olive oil.  Microwave for 4 minutes on high.

3 – Microwave the cod for 6 minutes.  When finished, test to see that that cod breaks apart easily.

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

–cod adapted from a recipe in the Millsaps College magazine, winter 2014; green peas original.

SALMON – BASIL CASSEROLE WITH GREEN PEAS – MUSHROOMS – QUINOA – PARMESAN IN BROTH  

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

–basil

–green peas (frozen, one-half package))

–mushrooms (6 to 8, small, baby bellas)

–quinoa seasoned with roasted red pepper and basil (one-half cup)

–Parmesan cheese (shredded)

–chicken broth

 

1 – Place one-half package of green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the green peas for 5 minutes on high.  Set aside.

2 –  Slice the mushrooms; place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Measure one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth to the quinoa.  Empty the seasoning package that comes in the box into the quinoa.  Season with salt, pepper, and olive oil.  Stir.  Microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power.  Set aside.

4 – Place the salmon in a covered baking dish with a little chicken broth.  Season the salmon with salt, pepper, basil, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, microwave for 1 minute more.  Break apart the salmon into bite-sized pieces, discarding the skin.

5 – Add the green peas, mushrooms, and salmon to the cooked quinoa.  Season with basil and olive oil.  Add one-quarter cup of Parmesan cheese.  Stir gently.  If the casserole is too dry, add a little more chicken broth.  Microwave for 2 minutes on high.

6 – Serve the casserole hot.

–casserole adapted from wild Alaska seafood web site.

ROSEMARY CHICKEN WITH BLUEBERRIES – ONION – MAPLE SYRUP / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–blueberries (1 cup)

–onion (one-half, medium)

–maple syrup (one-fourth cup)

–salt and pepper

–olive oil

–green peas (frozen, packaged)

–tarragon

 

1 – Slice the onion and place in a covered baking dish.  Add the blueberries and maple syrup, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then nestle the chicken amid the blueberry sauce.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

2 – Place the peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Microwave the chicken for 6 minutes (more because of the bulk of the blueberry sauce).

4 – Serve the dinner hot.

–chicken adapted from Driscoll’s web site (berry producer); peas original.

GARLIC TOMATO SALMON / COUSCOUS / GREEN PEAS WITH MUSHROOMS

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

–garlic powder

–tomatoes (diced, one-half can)

–salt and pepper

–olive oil

–couscous (boxed)

–green peas (frozen, one-half package)

–mushrooms (about 10; I use baby bellas)

 

1 – Place the tomatoes in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave for 3 minutes to heat.  When finished, nestle the salmon among the tomatoes.  Season the salmon with salt, pepper, garlic, and olive oil.  Set aside.

2 – Place two-thirds cup of couscous in a covered baking dish.  Add slightly less than 1 cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Keep covered to preserve warmth.

3 – Place mushrooms in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes on high.  When finished, add the green peas.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 4 and one-half minutes.

5 – Serve the salmon on top of the couscous, with the green peas as a side.

–recipes original.

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

–4 chicken tenderloins or breast strips

–rosemary, oregano, parsley

–red wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–pasta

–green peas (frozen, one-half package)

–feta cheese

–onion (one-half, medium)

 

1 – Place 1 cup of pasta in a wide-mouthed, large, covered baking dish.  Add water to cover.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished keep covered to preserve warmth.  Drain before serving.

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

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

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

–chicken from The Best of French Cooking; other recipes original.

GINGER – HONEY SALMON WITH GREEN ONIONS – SOY SAUCE – GARLIC / ALMOND  SQUASH WITH CUMIN & LIME JUICE / GREEN PEAS WITH ONION & GARLIC

Note:  There are three recipes here, but it will take only about 30 minutes to prepare the dinner.

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

–ginger

–honey

–green onions (3 stalks, divided)

–soy sauce

–garlic powder

–salt and pepper

–olive oil

–summer squash (2 small)

–cumin

–lime juice

–sliced almonds (one-half small package)

–green peas (frozen, one-half package)

–onion (one-half)

–chicken broth (non-fat, low sodium)

1 – Place the salmon in a covered baking dish.  Add a little water and one-eighth cup of soy sauce.  Season with honey, ginger, garlic powder, a small amount of salt, pepper, and olive oil.  Slice 1 stalk of green onion and place on top.  Set aside.

2 – Peel and slice the squash.  Slice 2 stalks of green onions.  Place squash and green onions in a covered baking dish.  Season with cumin (just a little), lime juice, honey, salt, pepper, and olive oil.  Sprinkle the almonds on top.  Microwave on high for 4 minutes.

3 – Slice one-half onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little chicken broth.  Microwave on high for 3 minutes.  Place the green peas in the baking dish on top of the onion.  Season with garlic powder, salt, pepper, and a little more olive oil.  Microwave for 4 minutes on high.

4 – Serve the dinner hot.

–salmon and green peas adapted from allrecipes.com; squash adapted from Real Simple (web).

THYME – GARLIC CHICKEN WITH MUSHROOMS & ONION IN WHITE WINE SAUCE / WHIPPED SWEET POTATOES WITH MARSHMALLOWS / TARRAGON GREEN PEAS WITH MUSHROOMS & ONION / SPOONBREAD WITH GREEN ONIONS & BROTH     

Note:  This is a holiday dinner for two people.

 

–4 chicken tenderloins or breast strips

–thyme

–garlic powder

–bay leaf (1)

–baby bella mushrooms (divided, half each, 8)

–onion (one-half, medium)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–sweet potatoes (fresh, 3 medium or 2 large)

–marshmallows (6 or 8 large)

–milk (dairy, soy, or almond)

–green peas (frozen)

–tarragon

–cornbread stuffing (boxed)

–green onions (divided, 2 bunches)

 

1 – Cut the mushrooms (4) in one-half pieces.  Chop one-half onion.  Place mushrooms and onion in a covered baking dish.  Just cover with chicken broth and a very small portion of white wine.  Season with thyme, bay leaf, garlic powder, salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Set aside.

2 – Scrub the sweet potatoes thoroughly.  Using a fork, pierce the skins all over.  Place on paper towels in the microwave.  Cook on high for 7 minutes; turn over the potatoes, and cook on high for 8 minutes.  Place on large plates.  Cut the potatoes lengthwise, and then slice through the meat of the potatoes several times, sideways.  Using 2 spoons, transfer to a food processor.  Add 2 inches of milk.  Gently pulse at first, and then pulse thoroughly.  Spoon the potatoes into a covered baking dish.  Set aside.

3 – Place one-half package of green peas in a covered baking dish.  Add one bunch of green onions, chopped, and 4 mushrooms, chopped.  Stir well.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 and one-half minutes.

4 – Fill 2 individual, microwaveable bowls with to one-half with stuffing.  Chop 1 bunch of green onions, and place one-half of the bunch on top of the stuffing.  Fill with stuffing, and the remainder of the green onions.  Add chicken broth and a drop of olive oil.  Set aside.

5 – Warm the potatoes in the microwave on high for 3 minutes.  Add the marshmallows on top, spread out, and then microwave for 1 minute.  When finished, keep covered to preserve warmth.

6 – Heat the stuffing for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

 

7 – Cook the chicken on high in the microwave for 5 minutes.

8 – Serve the dinner hot.

–chicken adapted from 60 Minute Gourmet, Pierre Franey, chef; other recipes original.

CHICKEN WITH CARROTS & ONIONS / CORNBREAD STUFFING / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–carrots (3, medium)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–cornbread stuffing (boxed)

–green peas (frozen, half a package)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in the bottom of a covered baking dish.  Peel and slice the carrots into one-quarter inch pieces, and place in the dish.  Season with salt and pepper and just cover with chicken broth.  Cook on high in the microwave for 4 minutes.  Set aside.

2 – Place one-half box of cornbread stuffing in a covered baking dish.  Just cover with chicken broth.  Cook on high in the microwave for 3 minutes.

3 – Place the green peas in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the chicken within the onion and carrots.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

5 – Serve the dinner hot, with the chicken sauce on top of the cornbread stuffing.

–recipes original.

CHICKEN CACCIATORE / GREEN PEAS WITH MUSHROOMS

–4 chicken tenderloins or breast strips

–tomato sauce (one-half can)

–diced tomatoes (one-half can)

–garlic powder

–basil and oregano (fresh if possible)

–white wine

–fine breadcrumbs (boxed, one-third cup)

–chicken broth (non-fat, low sodium)

–capers

–salt and pepper

–olive oil

–onion (one-half, medium)

–green peas (frozen, one-half package)

–mushrooms (4 or 5 small)

 

1 – Slice the onion and place in bottom of a covered baking dish.  Add a little wine and a little chicken broth (about one-fourth cup each).  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Sift breadcrumbs in bag and shake well.  Set aside.

3 – Drain the diced tomatoes.  Place throughout the bottom of the baking dish.  Pour in the tomato sauce.  Stir.  Season with basil and oregano.  Place the chicken on top.  Season with garlic powder and olive oil.  Add about a dozen capers on top.  Set aside.

4 – Pour green peas in a covered baking dish.  Slice mushrooms and place on top.  Season with salt, pepper, and olive oil. Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Cook the chicken on high in the microwave for 8 minutes.

6 – Serve the dinner hot.

–chicken inspired by food.com; green peas original.

DILLED SALMON WITH TOMATO-AVOCADO-FETA-ONION SALSA / DILLED POTATOES/ GREEN PEAS TARRAGON

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–dill (fresh if possible)

–tomato (medium, 2 slices)

–avocado (one-half)

–feta cheese (one-fourth package)

–onion (medium, one-fourth)

–potatoes (2, medium)

–green peas (frozen, one-half package)

–tarragon (fresh if possible)

 

1 – Place the salmon in a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Add a little water to the dish.  Set aside.

2 – Scrub the potato skins.  Cut to one-inch pieces.  Add 1 inch of water to a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Cut on high in the microwave for 15 minutes.  Check to be sure that water has not boiled away, if lid is not tight.

3 – Place green peas in a covered baking dish.  Season with tarragon, salt, pepper, and olive oil.  Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Chop the tomato, avocado, onion, and place in mixing bowl.  Add feta cheese.  Sprinkle dill, salt, pepper, and olive oil over the whole.  Stir well.  Change to serving bowl.

6 – Cook the salmon on high in the microwave for 4 and one-half minutes.  Test the center to see that it is done.  If not, return to microwave for 1 minute.

7 – Serve the salmon, potatoes, and green peas hot, and the salsa beside the salmon, cold.

–salmon and potatoes adapted from Real Simple; green peas and salsa original.

LEMON CHICKEN NOODLE SOUP / EGGPLANT DIP / GREEN PEAS WITH MUSHROOMS

–4 chicken tenderloins or breast strips

–lemon juice

–chicken broth (non-fat, low sodium)

–penne pasta

–oregano and basil (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–eggplant (medium)

–tomato (fresh, medium)

–onion

–feta cheese

–Parmesan cheese (shredded)

–red wine (cooking wine is fine)

–green peas (frozen)

–mushrooms (I use baby bellas)

 

1 – Using a slow cooker, add 4 cups of chicken broth to the chicken  and one-fourth cup of lemon juice.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Cook from 8 or 9 in the morning to 5 or 6, on low.  Thirty minutes before serving, take out the chicken and shred it with two forks.  Return to the cooker, adding at the same time, 1 cup of pasta.   Continue cooking for the 30 minutes.

2 – Cook the eggplant ahead of time to allow time enough for it to cool (you can cool it in the refrigerator).  Cook for 5 minutes on each side.

3 – To prepare the cooled eggplant, cut off the stem and discard.  Cut lengthwise and rake out the inside of the eggplant.  Discard the peeling.  Cut the fruit of the eggplant two ways with a knife.  Place eggplant in a mixing bowl.  Chop one-half of the tomato into fine pieces.  Chop one medium onion.  Add tomato, onion, one-fourth of a small container of feta cheese, one-fourth cup of Parmesan cheese, 2 tablespoons of red wine to the eggplant.  Season with garlic powder, salt, and pepper.  Stir well.  Place in the refrigerator to cool.  (This dip can be made ahead and leftovers are also possible.)

4 – Place half a package of green peas in a covered baking dish.  Chop 2 or 3 mushrooms and place on top.  Season with salt, pepper, and olive oil.  Cook for 4 minutes while serving the eggplant dip.

5 – Serve the eggplant dip as an appetizer with crackers or pumpernickel bread.  Serve the chicken noodle soup and green peas hot.

–recipes original.

LEMON SALMON WITH DILL / HERBED GREEN PEAS WITH ONION

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–lemon juice

–green peas (frozen)

–onion

–salt and pepper

–olive oil

–rosemary, basil, oregano, tarragon (fresh if possible)

 

1 – Place the salmon in the bottom of a covered baking with a very tiny amount of water.  Drench the salmon in lemon juice.  Season with dill, salt, pepper, and olive oil.  Set aside.

2 – Place green peas in bottom of covered baking dish.  Chop an onion, and place over the peas.  Season with salt, pepper, rosemary, basil, oregano, tarragon, and olive oil.  Cook for 5 minutes on high in microwave.

3 – Cook the salmon for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, return to the microwave for 1 minute more.

4 – Serve salmon and green peas hot.

–recipes original.

TILAPIA WITH CAPER – PARSLEY SAUCE / FETA – ONION GREEN PEA SALAD / DILLED POTATOES WITH LEMON

–tilapia (2 medium)

–capers

–parsley (Italian parsley, fresh, if possible)

–white wine

–olive oil

–salt and pepper

–green peas (frozen)

–feta cheese

–onion

–turkey sandwich meat (2 slices)

–potatoes (2 medium, red)

–dill (fresh if possible)

–lemon juice

 

1 – Cook the green peas for 4 minutes in the microwave on high.  No seasoning at this point.  Rinse the green peas (to cool them) in a colander.  Add one-half package of feta cheese, 2 slices of chopped turkey sandwich meat, one-half onion, and season with salt, pepper, and olive oil.  Set aside.

2 – Scrub the potatoes briskly; leave the skins on.  Cut the potatoes in chunks, about the size of a spinning quarter.  Place in baking dish.  Season with dill, generous sprinkling of lemon juice, salt, pepper, and olive oil.  Add one inch of water (or slightly more).  Cook on high in microwave for 15 minutes, uncovered.  When finished cooking, cover to preserve warmth.

3 – Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine.  Place chopped parsley and a sprinkling of capers on top.  Season with salt, pepper, and olive oil.  Bake for 5 minutes in the microwave on high.

4 – Serve the tilapia and potatoes hot; serve the pea salad cold.

–adapted from Real Simple

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

SPICY PARMESAN CHICKEN WITH BASIL / GREEN PEAS TARRAGON / ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (medium)

–onion (medium)

–Tabasco or other hot sauce

–garlic powder

–basil (fresh if possible)

–salt and pepper

–Parmesan cheese (shredded)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

–angel hair pasta

–chicken broth (non-fat, low sodium)

 

1 – Chop the tomato and onion.  Nestle whole leaves of basil amid the tomato and onion in a covered baking dish.  Add water just to cover.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.  Add chicken to the dish.  Top with more basil leaves and season with salt, pepper, garlic powder, olive oil, and several dashes of hot sauce.  Set aside.

2 – Use long baking dish, uncovered, for the angel hair pasta.  Add two handfuls of pasta to the dish.  Cover with one inch of chicken broth.  Cook for 2 minutes on high, followed by 5 minutes on 50 percent power.  When finished cooking, cover the dish to preserve warmth.

3 – Add frozen green peas and two inches of water to a covered dish, seasoning with salt, pepper, tiny snips of tarragon, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken entrée for 5 minutes on high.  When finished cooking, add generous amount of Parmesan cheese on top.  At that point, leave uncovered.

5 – Serve the chicken atop the pasta, with the green peas as a side.

–adapted from Allrecipes.

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.