A Comfort Dish:  BAKED HERB CHICKEN TENDERS WITH CHOPPED ONION & CARROT PENNIES SEASONED BY TARRAGON – THYME – ROSEMARY – PARSLEY IN LEMON – BROTH SAUCE

You might add 1 tablespoon of minced garlic or 1 teaspoon of garlic powder for even more flavor. . .

For 2:

–3 chicken tenderloins

–chopped onion (one-third cup)

–carrot pennies (half a can, drained)

–tarragon, thyme, rosemary, parsley (1 teaspoon each, bottled)

–lemon juice (bottled, 3 squirts)

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

–salt and pepper

–extra virgin olive oil

1 – Place the chicken broth, all the herbs, onion, lemon juice, and carrots in a large, covered baking dish.  Season with salt, pepper, and olive oil. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the vegetables and sauce.  Season with salt, pepper, and olive oil.  Spoon sauce over the chicken.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–comfort chicken recipe inspired by a vintage Real Simple magazine.

INDIAN – SPICED SALMON FILLET GLAZED IN HONEY & SPRINKLED WITH CORIANDER – CUMIN – TURMERIC – CAYENNE – GINGER – PARSLEY IN WHITE WINE VINEGAR SAUCE

Honey is the secret ingredient that makes this recipe outstanding. . .

For 2:

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

–honey (2 tablespoons, bottled)

–coriander, cumin, turmeric, ginger (one-half teaspoon, bottled)

–parsley (bottled, 1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, bottled)

–white wine vinegar (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour the white wine vinegar over the salmon.  Sprinkle with coriander, cumin, turmeric, ginger, parsley, salt, pepper, and cayenne pepper.  Drizzle honey over the top.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes and 20 seconds.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe adapted from Real Simple magazine.

A Simple Dinner:  HERB COD WITH ROSEMARY – PARSLEY – BASIL – THYME – CHIVES – MINT IN LEMON – CLAM JUICE SAUCE

This entrée looks as though it were dropped on the floor and stomped.  But it is mighty good.  Substitutions are possible, but I can vouch for the herbs mentioned. . .

For 2:

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

–rosemary, basil, thyme, chives, mint (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper (to taste)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Use a few drops of extra virgin olive oil.  Sprinkle with rosemary, basil, thyme, chives, mint, salt, pepper, and parsley, in that order.

2 – Microwave on high for 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

HERB CHICKEN FETA WITH ROSEMARY – THYME – MINT – MINCED GARLIC – TOPPED WITH FETA CHEESE AND IN RED WINE SAUCE

If fresh food is not possible, canned chicken will work quite well with plenty of herbs and the cheese of your choice sprinkled on top. . .

For 2:

–3 chicken tenderloins (or canned chicken, drained; microwave only briefly, about 1 minute)

–rosemary, thyme, mint (dried, bottled, one-half teaspoon each)

–feta cheese (or any cheese you have on hand, 3 tablespoons)

–minced garlic (bottled, 1 tablespoon; or garlic salt, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add red wine, sprinkled atop the chicken as you pour.  Top the chicken with rosemary, thyme, mint, feta cheese, minced garlic, salt, pepper, and extra virgin olive oil.

2 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken 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.

BUTTERED HERB ORGANIC CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – SEASONED WITH TARRAGON – MARJORAM – THYME – OREGANO – BASIL AND SET IN CRÈME SHERRY SAUCE

Simply sumptuous. . .

For 4:

–6 organic chicken tenders

–lemon juice (3 squirts, bottled)

–tarragon, marjoram, thyme, oregano, basil (or herbs of your choosing; one-half teaspoon each)

–crème sherry sauce (one-third cup, bottled)

–margarine or butter (3 tablespoons, melted–microwave, covered, for 15 seconds; I use Smart Balance heart – healthy margarine)

–salt and pepper (to taste)

1 – Place the chicken in a covered baking dish.  Drench in lemon juice.  Add sherry.  Sprinkle herbs on top.

2 – Microwave for 8 minutes on high.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken, with sauce, hot.

–adapted from the recipe of Jane Scholl, Oxford, Mississippi.

HERB COD AND BROWN RICE WITH RED BELL PEPPER – FRESH TOMATO – ONION – MINCED GARLIC IN BROTH

For 4:

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

–brown rice (5 – minute cook, boxed, two-thirds cup dry)

–red bell pepper (one-half, fresh, sliced)

–tomato (fresh, chopped, 1, medium)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

–rosemary, oregano, basil, tarragon (one-half teaspoon each, bottled)

1 – Place brown rice in the bottom of a slow cooker.  Place red bell pepper, onion, and tomato on top.  Season with salt, pepper, minced garlic, and olive oil.  Then top with cod.  Season with minced garlic, cayenne pepper, rosemary, oregano, basil, tarragon, salt, pepper, and olive oil.  Pour in chicken broth to the level of one-half of the cod.

2 – Cook on high for 1 and one-half hour.  Cod is done when it begins to break apart.

–cod and rice adapted from “fit slow cooker” web site.

A Simple Dinner: HERB COD IN BASIL – TOMATO CREAM SAUCE

For 4:

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

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

–almond creamer (or dairy or soy)

–herbs of your choice (be generous; I used basil, thyme, oregano, and herbs de provence)

–salt and pepper

–olive oil

1 – Pour one-half container of basil – tomato spaghetti sauce in a mixing bowl.  Add one-fourth cup of almond creamer (or dairy or soy).  Stir well.  Place in a covered baking dish.  Microwave on high for 3 minutes.  Stir again.

2 – Place cod in the tomato – creamer sauce, spooning some sauce on top.  Sprinkle herbs of your choice on top of the cod, being generous.  Then season with olive oil.

3 – Microwave for 8 minutes on high.

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

–recipe original.

A Celebratory Dinner for 2:  HERB CHICKEN & SHRIMP IN MARINARA SAUCE MADE WITH VINE-RIPENED TOMATO

Note:  This delicious and fancy entrée, designed by well-recognized chef Edward Giobbi, can be prepared and cooked in less than 30 minutes using the microwave.

–4 chicken tenderloins or breast strips

–shrimp (8 small, fresh)

–tomato (medium, vine-ripened, fresh)

–rosemary, basil, mint, parsley (fresh if possible)

–cayenne pepper (bottled)

–capers (bottled)

–minced garlic (in a jar)

–white wine (use the real, not cooking)

–salt and pepper

–olive oil

1 – Chop the tomato, and place in a covered baking dish with just a few drops of white wine.  Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil.  Drop half a dozen capers on top.  Stir in 1 teaspoon of minced garlic.  Microwave on high for 3 minutes.

2 – When finished, nestle the chicken amid the marinara sauce.  Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil.  Place chopped parsley on top.  Set aside.

3 – Place 8 small shrimp in a small, covered microwaveable bowl with a very small amount of water.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the chicken for 5 and one-half minutes.  When finished, pour the shrimp atop.

5 – Serve the chicken and shrimp hot, with the marinara sauce.

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

CREAMY HERB CHICKEN WITH PARSLEY – BASIL – OREGANO – CAYENNE – MINCED ONION – MINCED GARLIC – PAPRIKA IN MILK SAUCE ATOP FARFALLE PASTA

–4 chicken tenderloins or breast strips

–parsley (fresh)

–basil, oregano, cayenne pepper, minced onion, paprika (bottled)

–minced garlic (in a jar)

–milk (dairy or almond; soy doesn’t microwave well)

–farfalle pasta (bowtie, boxed)

–salt and pepper

–olive oil

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place two-thirds cup of almond or dairy milk in a covered baking dish.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.  Place the chicken in the milk.  Season with chopped parsley, basil, oregano, cayenne pepper, minced onion, paprika, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the chicken hot, atop the pasta.

–adapted from “damn delicious” web site.