CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

4 – Serve the chicken tenders oregano, sauce, and vegetables hot.

–recipe adapted from Real Simple magazine.

BAKED COD FILLET – SLICED POTATOES – KALE SPRINKLED WITH A SAUCE OF DIJON – PARSLEY – LEMON – CHOPPED ONION

This combination works, and you will have all the ingredients in your kitchen. . .

For 4:

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

–sliced potatoes (one-half can, drained)

–kale (frozen, 2 and one-half cups)

–salt and pepper

–extra virgin olive oil

The sauce:

–Dijon mustard (1 and one-half teaspoons, bottled)

–parsley (dried, bottled, 1 tablespoon)

–lemon juice (5 squirts, bottled)

–chopped onion (one-quarter cup)

1 – Place the sliced potatoes in one-third of a large, covered baking dish.  Fill the remaining two-thirds with kale.  Place cod fillet atop and centered on the kale.  Season with salt, pepper, and extra virgin olive oil.

2 – In a small mixing bowl, place the Dijon mustard.  Slowly add lemon juice to the Dijon, stirring briskly.  Add parsley and onion, and stir.  Spoon the sauce over cod, potatoes, and kale.

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

–recipe inspired by Real Simple magazine.

MEDITERRANEAN STEAMED COD OREGANO WITH BASIL TOMATOES IMPORTED FROM ITALY – FRESH KALE – MINCED GARLIC – CHOPPED YELLOW ONION – CLAM JUICE TOPPED WITH CHOPPED FRESH GREEN ONIONS

Tasty and also good for you . . .

For 4

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

–oregano (dried, bottled, 1 tablespoon)

–tomatoes (packaged, drain, 2 cups)

–kale (3 stalks, fresh, torn into bite-sized pieces)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow onion (one-half, medium)

–clam juice (one-quarter cup, bottled)

–green onions (chopped, fresh, 3 stalks)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a large covered baking dish.  Add bite-sized kale, minced garlic, and onion.  Sprinkle with a few drops of extra virgin olive oil.  Fold, stirring gently.  Microwave on high for 4 minutes.

2 – Place the cod on top, spooning a bit of the sauce over it.  Season with salt, pepper, oregano, and extra virgin olive oil.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

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

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

GARLIC SALMON STUFFED WITH GREEN ONIONS IN A LEMON – SOY SAUCE / BACON – FLAVORED KALE / 15 – BEAN SOUP WITH TOMATO – ONION – CELERY – BASIL BAY LEAVES – GARLIC IN BROTH

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

–garlic powder

–green onions (4 stalks)

–lemon juice

–lemon zest

–soy sauce

–kale (one-half package, fresh)

–Bac’n pieces (soy bacon)

–15 – bean mix (dried; soak overnight)

–tomato (1, fresh, chopped)

–onion (one-half, chopped)

–celery (1 stalk, chopped)

–basil (fresh if possible)

–olive oil

–chicken broth (non-fat, low sodium)

–bay leaves (2, dried)

1 – Place two-thirds cup of 15-bean mix in a slow cooker.  Add chopped tomato, chopped onion, and chopped celery.  Season with salt, pepper, basil, 2 bay leaves, garlic powder, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours.  When finished, keep on “warm” setting until time for dinner.

2 – Slice 4 stalks of green onions.  Cut a slit horizontally in the salmon.  Insert half the green onions in the slit in the salmon.  Place the salmon in a covered baking dish with a very little water.  Drench the salmon in lemon juice.  Season the salmon with lemon zest, garlic powder, salt, pepper, and olive oil.  Add soy sauce to the dish, sprinkling the salmon with the soy.  Sprinkle the reminder of the green onions on top of the salmon.  Set aside.

3 – Add one-half package of kale to a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon on high for 5 minutes.

5 – Serve the soup as a first course.  Then serve the salmon hot, with the kale as a side.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from 50 Most Delicious Salmon Recipes; kale original.

CURRIED CHICKEN WITH MUSHROOMS – CARROTS – ONION – PARSLEY – BROTH – WHITE WINE IN FAUX CREAM SAUCE / SPLIT GREEN PEA SOUP WITH CARROTS – DILL – ONION  / GARLIC KALE / WHITE CORN

–4 chicken tenderloins or breast strips

–curry (bottled)

–yogurt (non-fat, plain)

–mayonnaise

–flour

–mushrooms (3 baby bellas)

–carrots (2 small handfuls, divided, shredded)

–dill (bottled)

–Bac’n pieces (soy bacon)

–sweet onion (1, divided, fresh, chopped)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–split peas (dried; no need to soak)

–kale (fresh, packaged)

–garlic powder

–white corn (frozen)

–salt and pepper

–olive oil

1 – Measure two-thirds cup of split green peas, and place in a slow cooker.  Add 1 and one-half cups of chicken broth.  Slice one-half onion and add to the cooker.  Add 1 small handful of shredded carrots.  Season with salt, pepper, dill, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until time for dinner.

2 – Place one-half cup of chicken broth in a microwaveable cup.  Microwave on high for 1 minute.  In a second cup, add 1 tablespoon of flour.  Slowly add the broth to the flour, stirring briskly.  Quarter the mushrooms and place in a covered baking dish with the broth-and-flour mixture.  Add 1 handful of shredded carrots.  Slice an onion, and add one-half to the dish.  Chop a small handful of parsley and add to the dish.  Set aside.

3 – Add 3 handfuls of kale to a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Add 1 cup of corn to a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 and one-half minutes.  While the chicken is cooking, stir together 2 tablespoons of yogurt, 2 tablespoons of mayonnaise, and 1 tablespoon of curry powder.  Microwave on high for 45 seconds.  Then spoon over the chicken.

6 – Serve the soup as a first course.  Then serve the chicken hot, with the kale and corn as sides.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

HERBED CHICKEN WITH MUSHROOMS IN RED WINE SAUCE / QUINOA / GARLIC KALE

–4 chicken tenderloins or breast strips

–herbes de provence (blend of basil, marjoram, oregano, thyme, savory, lavender)

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

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–quinoa (boxed)

–kale (fresh, packaged)

–garlic salt

1 – Quarter the mushrooms and place in a covered baking dish.  Season with salt, pepper, herbes de province, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenderloins in the wine and mushrooms.  Season with salt, pepper, herbes de provence, and a little more olive oil. Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place 3 handfuls of kale in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Add 1 inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken hot, atop the quinoa, with the kale as a side.

–recipes original.

A Simple Dinner:  SALMON WITH APPLE – GARLIC – PARSLEY IN SOY SAUCE / RICE STICKS / GARLIC KALE

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

–apple (one-fourth, fresh, medium)

–garlic salt

–parsley (fresh if possible)

–soy sauce (bottled)

–salt and pepper

–olive oil

–rice sticks (or rice noodles, packaged)

–kale (fresh, packaged)

1 – Place the salmon in a covered baking dish.  Dice one-fourth apple and place on top of the salmon.  Season with salmon with salt, pepper, garlic, parsley, and olive oil.  Set aside.

2 – Place 1 handful of rice sticks in a covered baking dish.  Submerge in water.  Season with salt and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place 2 handfuls of kale in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

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

5 – Serve the salmon hot, atop the rice sticks, with the kale as a side.

–salmon inspired by the food network web site; other recipes original.

SPICY & CRUNCHY PAPRIKA OVEN FRIED CHICKEN / WHOLE WHEAT STUFFING WITH ZUCCHINI AND ONION / KALE WITH SALAD TOPPING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crunchy breading

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–zucchini (1, fresh)

–onion (one-half, medium)

–garlic salt

–whole wheat stuffing mix (boxed)

–chicken broth (non-fat, low sodium)

–kale (fresh, 3 handfuls)

–Southwest salad topping

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, paprika, and olive oil.  Add half a package of Shake ‘n Bake extra crunchy breading.  Shake well.  Place in a covered baking dish with a very, very small amount of water.  Set aside.

2 – Peel and chop the zucchini and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  When finished, add the stuffing to the vegetables.  Stir.  Add enough chicken broth almost to cover the stuffing.  Set aside.

3 – Place the kale in a covered baking dish.  Season with salt, pepper, Southwest salad topping, and olive oil.  Add one-half inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the stuffing for one and one-half minutes.

6 – Serve the hot chicken on top of the stuffing, with the kale as a side.

–recipes original.

LEMON CHICKEN WITH PARSLEY – ROSEMARY – GARLIC / KALE WITH CHILI SAUCE / HERBED CREAMED POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–parsley (fresh if possible)

–rosemary (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

–kale (fresh, one-half package)

–Sriracha sauce

–Bartlett potatoes (6 to 8 small)

–marjoram, basil, oregano, parsley, chives, thyme (fresh if possible)

–milk (dairy, soy, or almond)

 

1 – Wash and scrub potatoes; cut in 1-inch squares.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, and olive oil.  Microwave for 15 minutes.

2 – Place the chicken in a covered baking dish with a little water.  Drench with lemon juice.  Season with rosemary, garlic salt, parsley, salt, pepper, and olive oil.  Set aside.

3 – Place 2 tablespoons of Sriracha sauce in a half cup of water.  Stir well.  Place kale in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour Sriracha sauce with water on top.  Microwave for 5 minutes on high.

4 – Warm the milk for 1 minute in the microwave.  Using a food processor, pulse the potatoes with the milk.  Season the potatoes with all the herbs.  Then pulse to combine.  Place in a covered baking dish, and microwave for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, with the spicy kale and herbed potatoes as sides.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); kale adapted from allrecipes.com; potatoes original.

BEER – BATTERED COD WITH PAPRIKA & GARLIC / FARMERS’ MARKET POTATOES / BACON – FLAVORED KALE

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

–beer (can)

–plain breadcrumbs (boxed)

–paprika

–garlic salt

–salt and pepper

–olive oil

–potatoes (young, small, about 8)

–kale (fresh, packaged)

–Bac’n pieces

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, beer, and olive oil.  Pour in one-third cup of plain breadcrumbs.  Shake well.  Place in a covered baking dish with a little beer.  Set aside.

2 – Wash and scrub the young potatoes.  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 washed kale in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 8 minutes (longer because of the beer in the dish).

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

–cod adapted from food.com; vegetables original.