ASIAN COD WITH SESAME – ONION – BROWN SUGAR – GINGER – GARLIC – LEMON PEPPER IN BALSAMIC – WHITE WINE – SOY SAUCE

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

–sesame seeds

–onion (one-half, medium, sliced)

–brown sugar

–ginger

–garlic powder

–lemon pepper (bottled)

–balsamic vinegar

–white wine

–soy sauce

1 – Slice a half, medium, onion and place in a covered baking dish with a little white wine and a little soy sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the onion.  Season with ginger, garlic powder, lemon pepper, balsamic vinegar, salt, pepper, and olive oil.  Place a few teaspoons of brown sugar on top of the cod.  Microwave on high for 6 and one-half minutes.

2 – Serve the cod hot.  I also served a salad, lentil bean soup, and zucchini topped with cornbread crumbs and Parmesan (recipes, see search box).

–cod adapted from food.com web site.

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A Simple Dinner:  SALMON WITH FRESH BASIL & CHOPPED TOMATO / ASPARAGUS WITH LEMON PEPPER / PIMIENTO – STUFFED GREEN OLIVES

–salmon (size of 3 decks of cards)

–basil (fresh, 2 leaves, minced)

–tomato (fresh, 1, medium, chopped)

–salt and pepper

–olive oil

–asparagus (half a bunch, fresh)

–lemon pepper (bottled)

–green olives (pimiento-stuffed, about 6 per plate)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Chop a tomato, season with salt and pepper, and place on top of the salmon.  Mince the fresh basil and sprinkle on the tomato.  Season with olive oil.  Set aside.

2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes (longer if prefer very tender asparagus).

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with green olives on the side, and the asparagus.  (Asparagus and olives are always a good combination with salmon.)  I also served a salad and tomato pasta with the dinner.

–salmon adapted from NYT cooking web site; asparagus original.

LEMONY SALMON WITH CREAMY DILL SAUCE / CRABMEAT DRESSING WITH MINCED ONION / THYME – ROSEMARY – GARLIC BABY LIMA BEANS WITH TOMATOES

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

–lemon juice

–garlic powder

–lemon pepper (bottled

–minced onion (bottled)

–clam juice (bottled)

–yogurt (plain, non-fat)

–mayonnaise

–dill (bottled)

–horseradish (optional)

–salt and pepper

–olive oil

–crabmeat (1 small can)

–dressing (packaged; I used Pepperidge Farm)

–baby lima beans (dried; soak overnight)

–thyme, rosemary (bottled)

–tomatoes (2, medium, chopped)

1 – Place two-thirds cup of baby lima beans in a slow cooker.  Chop 2 tomatoes; season with thyme, rosemary, garlic powder, salt, and pepper, and then add to the cooker.  Fill the cooker with chicken broth, just to cover the beans and tomatoes.  Season with olive oil, and, if desired, more thyme, rosemary, garlic powder, salt, and pepper.  Cook for 6 hours on low; when finished, keep setting on “warm” until time for dinner.

2 – Place 1 small can of crabmeat in a covered baking dish.  Add a generous amount of dressing; the dish should be mostly dressing.  Season with minced onion and olive oil.  Stir well.  Set aside.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small mixing bowl.  Add 1 teaspoon of horseradish (optional).  Season with salt, pepper, dill, garlic powder, and 1 squirt of lemon juice.  Stir vigorously.  Keep in refrigerator until time for dinner.

4 – Place salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic powder, and olive oil.  Set aside.

5 – Microwave the dressing for 2 and one-half minutes.

6 – Microwave the salmon for 5 minutes.

7 – Serve the salmon hot, with the cold dill sauce beside it.  Serve the dressing and baby lima beans as sides.  I also served eggplant caviar as an appetizer, with crackers (for recipe, use the search box on this blog).

–salmon and dill sauce adapted from the Taste of Home web site; crabmeat dressing is a simpler version of Mulate’s (New Orleans restaurants web site); baby lima beans original.

FETA SALMON WITH TARRAGON & LEMON PEPPER / LEMONY ASPARAGUS / BABY SALAD GREENS WITH PEANUTS – TOMATO – BROCCOLI – BANANA PEPPER IN HONEY & OLIVE OIL DRESSING

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

–tarragon (fresh if possible)

–lemon pepper (bottled)

–feta cheese (one-half small container)

–asparagus (fresh, 1 bunch)

–baby salad greens (one-half package)

–peanuts (1 handful)

–tomato (1, fresh, medium)

–broccoli (one-half head, florets only)

–banana pepper (one-half, minced, small size

–honey

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Dump one-half package of baby salad greens in a mixing bowl.  Add 1 handful of peanuts.  Chop the tomato, season with salt and pepper, and add to the bowl.  Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl.  Mince one-half banana pepper.  Season with salt, pepper, honey, and extra virgin olive oil.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, tarragon, lemon pepper, and olive oil.  Spread one-half container of feta cheese on top.  Set aside.

3 – Cut undesirable ends off the asparagus.  Place the tips and some stalk in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 5 minutes.

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

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

BACON – FLAVORED CHICKEN WITH APPLE SLICES IN BRANDY SAUCE / SPINACH WITH LEMON PEPPER / SCALLOP SQUASH CASSEROLE

–4 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon)

–apple (1, fresh)

–brandy (buy a small, inexpensive bottle)

–spinach (package)

–lemon pepper (bottled)

–scallop squash (4, medium)

–Vidalia onion (1, medium)

–salt and pepper

–olive oil

1 – Peel and slice 1 apple.  Place in a covered baking dish with a little brandy.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken in the midst of the apples. Season the chicken with salt, pepper, Bac’n pieces, and olive oil.  Set aside.

2 – Place the spinach in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Peel and slice the scallop squash.  Peel and slice the Vidalia onion.  Place the squash and onion in a covered baking dish.  Stir.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes.

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

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

A Simple Dinner:  LEMON PEPPER – SEASONED SALMON & ASPARAGUS / PARMESAN CAULIFLOWER

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

–lemon pepper (bottled)

–salt and pepper

–olive oil

–asparagus (10 stalks, fresh)

–cauliflower (1, medium head)

–Parmesan cheese

 

1 – Place the salmon in a covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Set aside.

2 – Wash and then cut off sections of the cauliflower.  Place in a wide-mouthed, covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Microwave on high for 10 minutes.

3 – Cut off the ends of the asparagus.  Then place in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 6 minutes.

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

5 – Serve the salmon hot, with the cauliflower and asparagus as sides.

–recipes original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

–tomato sauce (one-half can, no salt added)

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, with water 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

LEMON ORANGE ROUGHY / SUMMER SQUASH WITH GREEN ONIONS / CAULIFLOWER WITH OREGANO

–orange roughy (2 medium fillets, frozen)

–lemon pepper

–lemon juice

–salt and pepper

–olive oil

–summer squash (1, medium)

–green onions (2 stalks)

–cauliflower (1 small head)

–oregano (fresh if possible)

 

1 – Wash the cauliflower and remove the leaves.  Cut off chunks of the cauliflower and place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.

2 – Place the thawed orange roughy in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Slice green onions into 1-inch pieces.  Place squash and onions in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

4 – Microwave the orange roughy for 5 minutes.

5 – Serve the orange roughy hot, with the cauliflower and squash as sides.

–recipes original.

CREAMY SHRIMP PENNE PASTA WITH SPINACH – ONION – PARMESAN

–shrimp (thawed from frozen, 60 to 80 small)

–pasta (gluten free, penne)

–lemon pepper (spice)

–spinach (fresh, one-half package)

–onion (one-half, medium)

–Parmesan cheese

–yogurt (non-fat, plain)

–mayonnaise

–salt

 

1 – Place 1 cup of pasta in an uncovered baking dish.  Add water to cover the pasta, plus about 1 extra inch of water.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minute.  Check to be sure that water hasn’t boiled out, and, if so, add more water.  When finished, cover to preserve warmth.

2 – Place shrimp in one layer in a wide-mouthed, large, uncovered baking dish.  Add 1 inch of water.  Sprinkle with lemon pepper.  Microwave on high for 3 minutes.  Then drain.

3 – Slice one-half onion, and place in a small microwaveable bowl with water to cover.  Microwave for 5 minutes.  Drain.

4 – Place spinach in a large, wide-mouthed, covered baking dish. Add 1 inch of water.  Microwave for 5 minutes.  Drain and squeeze to get out extra water.

5 – Place 3 tablespoons of yogurt and 1 tablespoon of mayonnaise in a small covered baking dish.  Season with salt and pepper.  Stir well.  Microwave for 30 seconds on high.

5 – Drain the pasta, and place in a large bowl.  Add the shrimp, onion, and spinach.  Stir in the yogurt-mayonnaise sauce.  Then top with Parmesan cheese.

6 – Serve the shrimp pasta hot.

–recipe adapted from Real Simple.

LEMON CHICKEN WITH ROSEMARY – GARLIC – ONION IN WHITE WINE / SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–lemon pepper

–rosemary (fresh if possible)

–garlic powder

–onion (1, sliced, divided)

–white wine (cooking wine is fine)

–summer squash (1, large)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

 

1 – Slice one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Nestle the chicken amid the onion.  Season with lemon pepper, garlic powder, salt, pepper, and olive oil.  Set aside.

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

3 – Microwave the chicken for 5 minutes.

4 – Serve the dinner hot.

–chicken inspired by Italian Microwave Cookbook; squash adapted from my mother’s recipe.