PARSLEYED CHICKEN TENDERS ENCRUSTED WITH CRUSHED ALMONDS & ITALIAN BREADCRUMBS

Good as a go-to recipe. . .

For 2:

–3 chicken tenders

–crushed almonds (2 tablespoons; use a food processor)

–Italian breadcrumbs (I used Panko Italian; one-third cup)

–egg (1; stir well)

–parsley (dried, 1 teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.

2 – Place the crushed almonds and Italian breadcrumbs on a plate.  Stir together.  Dip each chicken tender in a bowl with egg; coat well.  Then place the chicken in the almond/breadcrumb mixture.  Turn over; coat well.  Place the chicken in a covered baking dish; do NOT add water.

3 – Sprinkle the chicken with parsley and a few drops of olive oil.

4 – Microwave on high for 3 minutes and 40 seconds.  When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.

5 – Serve the chicken hot.

–recipe adapted from The Microwave French Cookbook.

OVEN FRIED HERB – ENCRUSTED COD WITH ITALIAN BREADCRUMBS / PESTO BROCCOLI / GREEN SALAD WITH PARMESAN & HONEYED WALNUTS

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

–oregano, rosemary, parsley

–salt and pepper

–olive oil

–garlic powder

–Promise Activ margarine (heart – healthy)

–Italian seasoned breadcrumbs (boxed)

–broccoli (fresh, 1 stalk)

–basil

–salad greens

–Parmesan cheese

–walnuts (1 handful)

–honey (2 tablespoons)

–red wine (cooking wine is fine)

–lemon juice

 

1 – Place the cod in a plastic bag.  Drench with lemon juice.  Then add a small amount of olive oil.  Season the cod, in the bag, with salt, pepper, and garlic powder.  Set aside briefly.  Microwave 2 tablespoons of margarine in a small bowl for 20 seconds.  Stir in the herbs, minced.  Then stir in breadcrumbs to reach a consistency of paste.  Place the cod from the plastic bag in a covered baking dish, with a little water.  Spread the breadcrumb mixture on top of the cod.  Set aside.

2 – Cut off the stalk of the broccoli, leaving some stem and the florets.  Cut into portions.  Place in a covered baking dish.  Season with basil, garlic powder, salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Add two handfuls of salad greens to a mixing bowl.  In a separate, small bowl, pour the honey, and then the walnuts.  Stir well.  Empty the honeyed walnuts into the salad.  Then add Parmesan cheese to taste.  Season with salt, pepper, lemon juice, wine, and olive oil.  Stir well.

4 – Microwave the cod for 6 minutes.  When finished, check to be sure that cod has started breaking apart, which will indicate it is done.  If not, replace for a bit longer in the microwave.

5 – Serve the salad cold, as a first course.  Serve the cod and broccoli hot.

–recipes original.

PARSLEYED COD WITH BUTTERED BREADCRUMBS & WINE / SPINACH / BROWN RICE WITH CHICKEN BROTH

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

–Italian fine breadcrumbs (boxed)

–Promise Activ margarine (heart-healthy)

–white wine (cooking wine is fine)

–salt and pepper

–parsley (fresh if possible)

–spinach (packaged, fresh)

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Melt 3 heaping tablespoons of margarine in covered baking dish. Microwave for 30 second to melt.  Place cod in margarine and turn over to cover thoroughly.  Pour in a little wine.  Salt and pepper the cod.  Place 2 heaping tablespoons of margarine in a Pyrex measuring cup and then microwave for 30 seconds.  Pour one-third cup of breadcrumbs in the melted margarine and mix thoroughly.  Spoon the breadcrumbs on top of the cod.  Season with parsley.  Chop one slice of onion and then place on top of the cod.  Set aside.

2 – Place two-thirds of brown rice in a wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth and one-half teaspoon of salt.  Season with a dollop of olive oil.  Cook on high for 5 minutes in the microwave.

3 – Dump a full package of spinach in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

4 – Cook the cod in the microwave for 5 minutes.

5 – Serve the dinner hot.

–cod adapted from “Perfect Ten Cod” web site; other recipes original.

A Simple Dinner:  OVEN FRIED CHICKEN WITH ITALIAN BREADCRUMBS / SPINACH WITH GARLIC, LEMON, & BUTTER / BUTTERED YELLLOW CORN

–4 chicken tenderloins or breast strips

–Italian-seasoned bread crumbs

–olive oil

–parsley (fresh if possible)

–salt and pepper

–spinach (fresh, 1 package)

–garlic powder

–lemon juice

–Promise Activ margarine (heart-healthy)

–yellow corn (canned)

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and mayonnaise (generously).  Then pour one-third cup of fine Italian breadcrumbs into the bag.  Shake vigorously.  Place in covered baking dish with a little water.  Add a drizzle of olive oil over the whole.  Add also seasoning of parsley.  Set aside.

 

2 – Dump entire package of spinach in large, covered, baking dish.  Season with salt, pepper, garlic powder, lemon juice, and Promise Activ marjarine.  Cook for 5 minutes on high in the microwave.

3 – Rinse corn while still in the can.  Dump corn into covered baking dish.  Season with pepper and Promise Activ margarine.  Cook on high for 3 minutes in the microwave.

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

5 – Serve the dinner hot.

–chicken adapted from allrecipes; spinach and corn original.

A Simple Dinner:  OVEN FRIED COD / TOMATO PIE WITH BASIL AND FETA / GARLIC SPINACH

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

–Italian-style seasoned breadcrumbs (boxed)

–tomatoes (2 large, vine-ripened if possible)

–white bread (3 slices)

–basil (fresh, if possible)

–feta cheese (one-fourth package)

–spinach (fresh, pre-packaged)

–garlic powder

–salt and pepper

–olive oil

 

1 – Place in the cod in a plastic bag.  Season with salt, pepper, and a generous amount of olive oil.  Add one-third cup of breadcrumbs to the plastic bag.  Shake well.  Place in baking dish with a little water.  Add a bit of olive oil to the top.  Set aside.

2 – Break apart white bread into 1 – inch pieces, adding half of the bread to the bottom of a covered, wide-mouthed, baking dish.  Slice tomatoes in half, taking out core.  Season with salt, pepper, and basil.  Add feta to the top.  Cover with the remaining bread pieces.  Season with olive oil.  Cook on high in the microwave for 8 minutes.  When finished, let sit for 15 minutes to cool.

3 – Add spinach to a large, wide-mouthed baking dish with cover.  Season with salt, pepper, olive oil, and garlic powder.  Cook on high in the microwave for 5 minutes.

4 – Cook the cod for 5 minutes in the microwave on high.

5 – Serve the cod and spinach hot, and the tomatoes warm.

–recipes original.

STUFFED SALMON WITH SPINACH AND MUSHROOMS / ROSEMARY POTATOES / OVEN FRIED SCALLOP SQUASH / FRESH BASIL TOMATOES

–salmon (the size of 3 decks of cards)

–spinach (fresh)

–mushrooms (fresh, I use baby bellas)

–lemon pepper seasoning

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–potatoes (2 medium)

–rosemary (fresh if possible)

–scallop squash (2 large)

–Italian breadcrumbs (boxed)

–tomato (1 fresh)

–basil (fresh if possible)

 

1 – Scrub potatoes carefully and rinse.  Place in uncovered baking dish.  Chop into 1-inch pieces.  Season with salt, pepper, rosemary, and olive oil.  Add 2 inches of water to the baking dish.  Cook (uncovered) for 15 minutes in the microwave on high.

2 – Using a sharp knife, very carefully cut midway through the salmon.  Insert sliced mushrooms to cover and a few leaves of spinach.  Close salmon and secure with toothpicks.  Season with salt, pepper, lemon pepper, and olive oil.  Sprinkle a little bit of plain breadcrumbs on top.  Finish with a drop of olive oil.  Set aside.

3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water).  Slice into 3 serving pieces.  Place squash in a plastic bag with a generous amount of olive oil.  Season with salt and pepper.  Place one-third cup Italian breadcrumbs in the plastic bag and shake well.  Cook on high for 5 minutes in the microwave.

4 – Slice tomato.  Season with salt, pepper, basil, and olive oil.  Place on serving dish.

5 – Cook salmon for 5 minutes in the microwave on high.

6 – Serve all food hot except for the tomato.

–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.