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.

LEMON – GARLIC COD ON A BED OF SPINACH & BLACK OLIVES WITH FAUX BACON

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

–garlic powder

–spinach (fresh, 1 package)

–black olives (sliced, 1 small can)

–Bac’n pieces (soy bacon)

–lemon pepper

–salt and pepper

–olive oil

 

1 – Prepare the cod and spinach at the same time, in separate, covered, baking dishes.  For the cod, place half a can of black olives in the bottom of the dish.  Place the cod on top.  Add a little water.  For the spinach, place in a wide-mouthed, covered, baking dish with 1 inch of water.  Sprinkle the remainder of the black olives on top.  Season the cod and the spinach with salt, pepper, lemon pepper, garlic powder, Bac’n pieces, and olive oil.

2 – Microwave the spinach for 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the dinner hot.

–cod and spinach adapted from the wild Alaska seafood web site.

CHICKEN ROLLED IN CRUSHED CROUTONS WITH OREGANO IN LEMON – BROTH SAUCE / GREEK SALAD WITH TOMATO – FETA – BLACK OLIVES – PINE NUTS – AVOCADO

–4 chicken tenderloins or breast strips

–croutons (seasoned, packaged)

–oregano

–lemon pepper

–lemon juice

–chicken broth (non-fat, low sodium)

–salad greens

–tomatoes (1, medium)

–feta cheese (one-half package)

–black olives (1, small can)

–avocado (1, medium)

–mushrooms (6 to 8, sliced)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

 

1 – Place one-third cup of croutons in a plastic bag.  With the back of an ice cream scoop, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, oregano, lemon pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.  Add a small amount of lemon juice and a small amount of chicken broth.  Season with olive oil.  Set aside.

2 – Place one-third package of salad greens in a mixing bowl.  Chop the tomato and add to the bowl.  Cut open the avocado, and then dice, and then add to the bowl.  Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil.  Fold all together.  Transfer to serving bowl.

3 – Microwave the chicken on high for 5 minutes.

4 – Serve the chicken hot, with the cold salad as a side.

–recipes original.

LEMON CHICKEN / BRUSSELS SPROUTS WITH OREGANO & ONION / WHITE RICE WITH CHICKEN BROTH

–4 chicken tenderloins or breast strips

–lemon pepper

–lemon juice

–plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–Brussels sprouts (fresh, one-half package)

–oregano

–onion (one-half, medium)

–white rice (instant, boxed)

–chicken broth (non-fat, low sodium)

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon pepper, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Set aside.

2 – Cut each of the Brussels sprouts in half.  Place in a large, wide-mouthed, covered baking dish.  Slice the onion, and place among the sprouts.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken on top of the rice, with the sprouts as a side.

–chicken adapted from Italian Microwave Cookbook; other recipes original.

SALMON / CORNBREAD STUFFING WITH ASPARAGUS – ONION – LEMON PEPPER –  PARSLEY – FAUX BACON

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

–salt and pepper

–olive oil

–cornbread stuffing (one-half box)

–chicken broth (non-fat, low sodium)

–asparagus (4 long)

–onion (one-half, medium)

–lemon pepper

–Bac’n pieces (soy bacon)

–parsley (fresh, 1 handful)

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

2 – Slice asparagus into 1-inch pieces; slice onion; chop parsley.  Place all in a covered baking dish.  Season with salt, pepper, Bac’n pieces, lemon pepper, parsley, and olive oil.  Add the cornbread stuffing, with chicken broth for 2 inches.  Stir well.  Microwave on high for 2 minutes.  (Vegetables are intended to be raw.)

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

4 – Serve the salmon hot, on top of the cornbread stuffing.

–adapted from wildalaskaseafood.com.

CAJUN CHICKEN WITH TOMATO & ONION SAUCE / COUSCOUS / SPINACH WITH LEMON PEPPER

–4 chicken tenderloins or breast strips

–diced tomatoes (one-half can)

–onion (one-half, medium)

–Cajun seasoning (or Creole, found in most supermarkets)

–couscous

–spinach (1 package, fresh)

–lemon pepper

–salt and pepper

–olive oil

1 – Slice the onion, and place, with tomatoes, in a covered baking dish.  Season with salt, pepper, Cajun (or Creole) seasoning, and olive oil.  Microwave on high for 5 minutes.  Nestle chicken in the sauce.  Season chicken with salt, pepper, Cajun (or Creole) seasoning, and olive oil. Set aside.

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

3 – Place spinach in a large, wide-mouthed, covered baking dish with an inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  Drain before serving.  Also cut across two ways.

4 – Microwave the chicken on high for 8 minutes.

5 – Serve the chicken hot on top of the couscous, with sauce, and serve the spinach as a side.

–recipes original.

ALMOND – & PARMESAN – ENCRUSTED COD WITH DILL / QUINOA WITH CHICKEN BROTH / SPINACH WITH LEMON PEPPER

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

–almonds (one-half small package, sliced)

–eggs (2)

–milk (dairy, soy, or almond)

–Parmesan cheese (shredded)

–dill

–salt and pepper

–olive oil

–quinoa (boxed, two-thirds cup)

–chicken broth (non-fat, low sodium)

–spinach (1 package, fresh)

–lemon pepper (bottled)

 

1 – Place two-thirds cup of quinoa in a large, wide-mouthed, covered baking dish.  Add 1 and one-third cup of chicken broth.  Season with 1 teaspoon of salt and 2 drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Break 2 eggs in a bowl, and add 1 teaspoon of milk.  Season with salt and pepper. Submerge the cod in the egg.  Place the almonds in a plastic bag, and pound until broken into small pieces.  Pour onto a large plate; spread out.  Sprinkle Parmesan cheese over the almonds.  Place the cod on top of the almonds and Parmesan, and press to adhere the cod.  Coat both sides.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

3 – 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 for 5 minutes on high.

4 – Microwave the cod for 6 minutes.  The cod is done when it starts breaking apart.

–cod adapted from “she knows” web site; other recipes original.

A Simple Dinner: SALMON WITH GREEN ONION – PARSLEY – DILL / SPINACH WITH LEMON PEPPER / LENTILS WITH FAUX BACON

Note:  For an even easier dinner, use bottled onion bits instead of green onions with the salmon.

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

–green onions (2 stalks)

–parsley

–dill

–lemon juice

–spinach (fresh, packaged)

–lemon pepper

–lentils (1 can)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Chop green onions into very tiny pieces.  Add green onions, parsley, and dill to the salmon.  Season with salt, pepper, and olive oil.  Set aside.

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

3 – Rinse lentils in a colander.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave on high for 3 minutes.  When finished, sprinkle Bac’n pieces on top of the lentils.

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

5 – Serve the dinner hot.

–salmon adapted from food network; spinach and lentils original.

SALMON WITH BASIL – PARSLEY – GARLIC IN LEMON SAUCE / STEAMED ASPARAGUS WITH LEMON PEPPER / HERBED MASHED POTATOES

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

–basil

–parsley

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–asparagus (frozen, package for steaming)

–lemon pepper

–potatoes (2, medium)

–milk (dairy, soy, or almond)

–tarragon, basil, oregano, marjoram, onion bits, garlic powder

 

 

1 – Scrub the potato skins.  Cut potatoes into 1 – inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Microwave for 15 minutes on high.

2 – Place the salmon in a covered baking dish.  Add a little water, and then several squirts of lemon juice.  Season with basil, parsley, garlic, salt, pepper, and olive oil.  Set aside.

3 – Steam the asparagus in the package designed for steaming for 3 and one-half minutes.  Leave in the package for warmth until ready to serve.

4 – Place the cooked potatoes in a food processor.  Season with all the herbs (tarragon, basil, oregano, marjoram, onion bits, garlic powder).  Add a small amount of milk.  Pulse until smooth.  Return to covered baking dish.  Microwave for 2 minutes on high.

5 – Open the package of asparagus.  Season with salt, pepper, olive oil, and lemon pepper.

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

7 – Serve the meal hot.

–salmon adapted from allrecipes.com; other recipes original.

MARINATED LEMON PEPPER COD / CAULIFLOWER WITH PARMESAN & OREGANO / SQUASH CASSEROLE WITH GREEN ONION / FETA – TOMATO SALAD

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

–lemon pepper seasoning (bottled)

–salt and pepper

–olive oil

–cauliflower (fresh)

–Parmesan cheese (shredded)

–oregano

–summer or yellow squash (2, fresh, medium)

–green onions

–Bac’n pieces

–plain breadcrumbs

–feta cheese

–tomatoes (2, medium, fresh)

–capers (about 12)

 

1 – The day before your dinner, season cod with lemon pepper, salt, pepper, and olive oil, placing in a covered baking dish, and then putting in the refrigerator to marinate overnight.

2 – Slice “steaks” of cauliflower, one-half inch thick, and place in one layer in a covered baking dish.  Season with oregano, salt, pepper, olive oil, and Parmesan cheese.  Microwave for 5 minutes on high. 

3 – Peel and slice squash.  Slice 2 stalks of green onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with plain breadcrumbs, Bac’n pieces, salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Slice the tomatoes and place on a serving plate.  Slice the green onions and sprinkle on top.  Sprinkle capers around the plate.  Season with salt, pepper, olive oil, and feta cheese. 

5 – Microwave the cod for 6 minutes on high.

6 – Serve the cod, squash, and cauliflower hot, and the salad cold.

–cauliflower adapted from French Gardener Dishes; other recipes original.

GRECIAN CHICKEN WITH OREGANO & LEMON / QUINOA / ARUGULA – SPINACH SALAD WITH STRAWBERRIES, FETA, & PECANS IN HONEY – LEMON DRESSING /

–4 chicken tenderloins or breast strips

–oregano (fresh if possible)

–lemon juice

–lemon pepper (a prepared spice)

–garlic powder

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–arugula – spinach mix (packaged)

–strawberries (4 or 5)

–feta cheese

–pecans (one-third small packaged, diced)

–honey

 

1 – Place chicken in a covered baking dish.  Add one-fourth cup of chicken broth and a dash or two of lemon juice.  Season the chicken with oregano, garlic powder, lemon pepper, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of quinoa in a large, wide-mouthed baking dish.  Add one and one-third cup of chicken broth.  Season with olive oil.  Cook for 6 minutes on high in the microwave; then cook for 9 minutes on 50 percent power.

3 – Add one-third package of arugula – spinach mix to a mixing bowl.  Slice strawberries and add to the bowl.  Add pecans and one-third small cup of feta cheese.  Stir gently.  Add 2 tablespoons of honey to the salad, plus 2 squirts to lemon juice, and then olive oil to taste.  Stir.

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

5 – Serve the salad cold while the chicken is cooking; then serve the chicken on top of the quinoa.

–chicken adapted from my husband Paul’s recipe (gleaned from a Greek restaurant years ago); salad and quinoa original.

LEMON PEPPER COD / TOMATO PIE WITH CORNBREAD STUFFING

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

–lemon pepper seasoning

–salt and pepper

–olive oil

–2 medium fresh tomatoes

–basil (fresh if possible)

–cornbread stuffing (boxed)

–Parmesan cheese (shredded)

–yogurt

–mayonnaise

 

1 – Fill bottom of large, wide-mouthed, covered baking dish with one-fourth box of cornbread stuffing.  Slice the tomatoes and lay on top of the stuffing.  Season salt, pepper, and basil.  Generously sprinkle Parmesan cheese over the whole.  Top with more cornbread stuffing.  Drizzle olive oil on top.  Cook in microwave for 5 minutes.  Let sit for 15 minutes, because tomato will be very, very hot.

2 – Mix 2 tablespoons of plain yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Heat on high in the microwave for 45 seconds.  Pour all over the top of the tomato pie.

3 – Place the cod in the bottom of a covered baking dish with a little water.  Season with lemon pepper, salt, pepper, and olive oil.  Cook on high for 5 minutes in the microwave.

4 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  PARSLEYED TILAPIA WITH LEMON, WHITE WINE, GARLIC, & ONION / LENTILS WITH FAUX BACON / GREEN BEANS WITH ALMONDS

–2 medium tilapia

–lemon juice

–white wine (cooking wine is fine)

–garlic powder

–lemon pepper (bottled)

–parsley (fresh if possible)

–onion bits (bottled)

–lentils (dried)

–Bac’n pieces (soy bacon)

–olive oil

–salt and pepper

–green beans (frozen)

–almonds

 

1 – Place two-thirds cup of lentils in a slow cooker.  Add 3 cups of water, and season with onion bits, salt, pepper, Bac’n pieces, and olive oil.  Cook for 6 hours only on low in slow cooker (or 3 hours on fast).  When finished, turn dial to “warm” to preserve heat.

2 – Place tilapia in a deep, covered baking dish.  Drench with lemon juice.  Add one-third cup of white wine.  Season with garlic, onion bits, lemon pepper, salt, pepper, parsley, and olive oil.  Set aside.

3 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Add 2 handful of almonds.  Cook on high in the microwave for 5 minutes.

4 – Cook tilapia on high for 6 minutes.

5 – Serve the dinner hot.

–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.

COD WITH CAPERS AND ROSEMARY / LEMON PEPPER BROCCOLI

–cod (the size of 3 decks of cards)

–capers

–rosemary (fresh if possible)

–white wine (cooking wine is fine)

–lemon juice

–garlic powder

–salt and pepper

–olive oil

–broccoli

–lemon pepper (bottled)

 

1 – Place cod in a covered baking dish.  Pour one-fourth cup of white wine over the cod, and then drench the cod in lemon juice.  Place about a dozen capers on top.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Prepare broccoli by cutting off large stalk, leaving some shoots and the florets.  Place in a covered baking dish.  Season with salt, pepper, lemon pepper, and olive oil.  Cook in microwave on high for 5 minutes (shorter if you like very firm broccoli).

3 – Cook cod for 6 minutes.

4 – Serve dinner hot.  I served a baked potato with yogurt with the dinner (use the search box to enter baked potato to get baking time for 2 potatoes; the potatoes should be microwaved first).

–adapted from Cook for Your Life.