GARLIC – DILL SALMON TOPPED WITH LEMON SLICES IN CLAM JUICE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–dill (bottled, 1 tablespoon)

–lemon (fresh, sliced with a very sharp knife)

–lemon juice (bottled, 3 squirts)

–clam juice sauce (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and minced garlic (the garlic spread on top).  Add a few drops of olive oil.  Place sliced lemon on top.

2 – Microwave the salmon for 7 minutes.  Salmon is best not overcooked.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes, by Cristi Davis (kindle e-book).

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SALMON WITH ONION & MINCED GARLIC IN LEMON – TERIYAKI – BROTH SAUCE ATOP BASMATI RICE

For 4:

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

–onion (one-half, medium, sliced)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–teriyaki sauce (one-eighth cup, bottled)

–chicken broth (one-eighth cup, boxed)

–basmati rice

–pepper

–olive oil

1 – Place the onion and minced garlic in a covered baking dish.  Stir.  Add the chicken broth and teriyaki sauce.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon the sauce on top. 

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot atop basmati rice (for the rice, follow directions for microwaving on the package; brands vary).

–salmon inspired by C. Mabry, chef.

BAKED CHICKEN MARINATED IN ROSEMARY – MINCED GARLIC – LEMON AND SERVED WITH A WARM COUNTRY – STYLE SAUCE OF FRESH TOMATO – BASIL – PARSLEY – LEMON – MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

The marinade:

–rosemary (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 teaspoon)

–lemon juice (2 squirts, bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (fresh, 1, medium)

–basil (dried, bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–lemon juice (2 squirts)

–garlic (minced, bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken with the marinade in a plastic bag.  Leave in the refrigerator for several hours prior to dinner.  Then place the chicken with marinade in a covered baking dish.  Add one-eighth cup of water for steaming.  Set aside.

2 – Cut the tomato into two halves.  Place in a small, covered baking dish.  Microwave on high for 2 minutes.  Then place the tomato, basil, chopped parsley, lemon juice, minced garlic, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep warm until time for dinner.

3 – Microwave the chicken for 7 and one-half minutes.  Test a center piece to be sure that it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the chicken hot, with the warm sauce on the side.

–chicken and sauce adapted from Edward Giobbi’s Pleasures of the Good Earth.

LEMON – GARLIC CHICKEN WITH ROSEMARY – MINT – SLICED ONION IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–lemon juice (bottled, 2 squirts)

–garlic (minced, in a bottle, 1 tablespoon)

–rosemary (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–onion (sliced, one-half)

–chicken broth (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion in broth, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Squirt lemon juice on top.  Season with salt, pepper, mint, rosemary, and olive oil.  Dot the chicken with the minced garlic.  With a very sharp knife, slice the lemon.  Place atop the chicken.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

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

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

GARLIC – LEMON SALMON WITH PARSLEY & GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–garlic (minced, in a jar, 1 tablespoon)

–lemon juice (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the salmon in a covered baking dish with the white wine.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Sprinkle parsley and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon for 7 minutes.  Do not overcook; salmon should be flaky.

3 – Serve the salmon hot.

–salmon inspired by Edward Giobbi’s Pleasures of the Good Earth.

SALMON WITH DILL AND LEMON IN CLAM JUICE & ACCOMPANIED BY PESTO SAUCE OF PARSLEY – PEANUTS – ORANGE ZEST – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

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

–dill (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

–lemon juice (2 or 3 squirts, bottled)

Pesto sauce:

–peanuts (dry roasted, unsalted, one-quarter cup)

–parsley (fresh, 1 handful = one-third cup of packed chopped leaves)

–orange zest (bottled, one-half teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–salt (one-quarter teaspoon)

–water (one-quarter cup)

–extra virgin olive oil (2 or 3 drops)

1 – For the pesto sauce, place all ingredients in a food processor, and pulse until smooth.  Pesto sauce should be room temperature.

2 – Place salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the pesto sauce to the side of the salmon.

–salmon inspired by C. Mabry, chef; pesto sauce adapted from Real Simple magazine.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & GLAZED WITH HONEY – TERIYAKI MARINADE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–lemon (chilled, fresh, sliced with a very sharp knife)

–honey (3 tablespoons, bottled)

–teriyaki marinade sauce (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Using a small mixing bowl, place honey and teriyaki marinade, and stir very, very well.  Place the chicken in a covered baking dish.  Season with pepper and olive oil.  Pour the sauce over the chicken.  Place lemon slices on top.  Finish with a few drops of olive oil.

2 – Serve the chicken hot, with sauce.

–recipe original.

EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

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

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

CHILLED TUNA STEAK SALAD WITH FRESH BASIL TOMATO – ROMAINE LETTUCE – SHREDDED CARROTS – BROCCOLI FLORETS – GREEN ONIONS – CHICKPEAS IN YOGURT – MAYO – BASIL – LEMON DRESSING

–tuna steak (1, large size or 2, small)

–tomato (medium, chopped)

–romaine lettuce (6 leaves, broken into bite-sized pieces)

–shredded carrots (packaged, 1 handful)

–broccoli florets (florets cut from 1 head of broccoli)

–green onions (4, chopped, fresh)

–chickpeas (canned, rinsed and drained, one-third can)

–yogurt (5 heaping tablespoons)

–mayonnaise (3 tablespoons)

–basil (3 teaspoons, dried, divided)

–lemon (1 tablespoon)

–salt and pepper

–olive oil

 

1 – Place the tuna steak in a covered baking dish with one-quarter cup of water.  Season with salt, pepper, 1 teaspoon of basil, and olive oil.  Microwave on high for 4 minutes.  (Tuna steak is best if a little rare.)

2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl.  Cut apart the cooked tuna steak into bite-sized pieces, and place on top.  Refrigerate until time for dinner.

2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl.  Stir well.  Keep refrigerated until time for dinner.

3 – Serve the tuna steak salad chilled with the chilled dressing.

–tuna steak salad original; salad dressing inspired by Real Simple magazine.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

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

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.

LEMON – BASIL PARSLEYED COD TOPPED WITH LEMON SLICES AND IN A LEMON – WHITE WINE SAUCE SEASONED WITH FAUX BUTTER & OLIVE OIL

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

–basil (fresh if possible, 2 tablespoons; or 1 teaspoon, if dried)

–lemon (sliced, fresh, medium)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–Promise margarine (heart-healthy, 1 tablespoon)

–olive oil

–salt and pepper

–parsley (1 handful, fresh, chopped; or 1 teaspoons, dried)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and pour the white wine on top.  Season with salt, pepper, basil, and parsley.  With a very sharp knife, slice a lemon and place the slices atop the cod.  Finish with a few drops of olive oil and the margarine.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot.

–recipe original.

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

–chicken broth (non-fat, low sodium, one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

BAKED COD ROLLED IN BREADCRUMBS WITH SLICED ALMONDS – PARMESAN – PARSLEY & TOPPED WITH LEMON SLICES

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

–breadcrumbs (plain, boxed, one-third cup)

–sliced almonds (one-third small package)

–Parmesan cheese (shredded, 3 tablespoons)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

–lemon (1, fresh, sliced)

1 – Place the cod in a plastic bag.  Season, to taste, with salt and pepper.  Add several drops of olive oil.  Massage the bag so that the oil covers the cod.  Set aside.

2 – On a large plate, place breadcrumbs, sliced almonds, parley, and Parmesan cheese.  Roll the cod in the breadcrumb mixture.  Place in a covered baking dish with one-eighth cup of water.

3 – With a very sharp knife, slice a lemon.  Place the lemon atop the cod.  Microwave the cod on high for 8 minutes.

4 – Serve the cod hot.

–cod inspired by the French Microwave Cookbook.

OLIVE OIL – & GARLIC – SEASONED SALMON WITH OREGANO – CAYENNE – LEMON – PARSLEY

For 4:

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

–olive oil

–minced garlic (in a jar)

–oregano (if fresh, 2 tablespoons, chopped; if dried, 1 teaspoon)

–cayenne pepper (optional, one-fourth teaspoon, or to taste)

–lemon juice (bottled)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish with one-fourth cup water.  Drench in lemon juice.  Season with minced garlic (spread upon the salmon), oregano, cayenne pepper (optional), salt, pepper, and parsley (on top).  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–inspired by primavera kitchen; original recipe used butter as seasoning.

TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

LEMON – BASIL CHICKEN PASTA WITH MUSHROOMS – ONION – CORN IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–lemon zest

–lemon pepper

–basil (fresh if possible, 8 to 10 large leaves, chopped)

–pasta (bowtie or penne, 1 cup, dry)

–mushrooms (baby bellas, 8 to 10, sliced)

–onion (1, medium, sliced)

–corn (frozen, one-half cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place 1 cup bowtie (farfalle) or penne pasta in an uncovered baking dish with water to cover 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, keep covered to preserve warmth.

2 – Place 8 to 10 sliced baby bella mushrooms, 1 medium onion, and one-half cup frozen corn in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, keep covered to preserve warmth.

3 – Place 6 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 8 and one-half minutes.  When finished, cut into bite-sized pieces.

4 – Drain the pasta, and add to the vegetables.  Then add the cut-up chicken.  Stir well.  Add a generous amount of chopped basil (fresh if possible) on top.  Finish with a few drops of olive oil.

5 – Serve the chicken pasta hot.  Leftovers are best served cold.

–chicken pasta adapted from Real Simple magazine.

MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH PARSLEY & LEMON SLICES

Note:  My husband called this salmon recipe a “winner,” 5 out of 5 stars, one of my best salmon recipes.  You can tell he loved it!

For 4:

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

–mint (fresh if possible)

–peanuts (one-third cup, minced in a food processor)

–parsley (fresh, 1 handful, chopped)

–lemon (fresh)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water (for steaming).  Season with salt, pepper, and chopped mint. 

2 – In a food processor, pulse one-third cup of peanuts until finely minced.  Spread the minced peanuts atop the salmon.

3 – With a very sharp knife, slice a fresh lemon.  Place the slices atop the salmon.  Finish with 1 handful of chopped, fresh parsley, and a few drops of olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the salmon hot.

–salmon inspired by the New York Times cooking site.

A Simple Dinner:  SALMON WITH DIJON – LEMON – PARSLEY IN CLAM JUICE

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

–Dijon mustard (bottled)

–lemon juice (bottled)

–parsley (fresh)

–clam juice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing bowl, place 2 tablespoons of Dijon mustard, and 3 tablespoons of lemon juice (added slowly and stirring).  Then chop 1 handful of fresh parsley, and add to the Dijon/lemon.  Finish with a few drops of olive oil. Stir well.  Spread over the salmon.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

GINGER COD WITH ORANGE SLICES – LEMON SLICES – SWEET ONION IN ORANGE MARMALADE – TERIYAKI SAUCE ATOP JASMINE RICE

For 4:

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

–orange (fresh, peeled and separated)

–lemon (fresh, sliced)

–onion (sweet, one-half, medium)

–orange marmalade (one-half jar, sweet)

–teriyaki marinade and sauce (bottled)

–jasmine rice (packaged)

–ginger (bottled

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 2 cups of water.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place one-half jar of sweet orange marmalade.  Add one-third cup of teriyaki sauce to the bowl.  Stir well.  Place in a covered baking dish.

3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce.  Peel and separate 1 orange; then cut each section into two pieces.  Add the orange to the sauce.  Stir.  Microwave on high for 5 minutes.  When finished, place the cod in the sauce.  Season with salt, pepper, ginger, and olive oil.  Sprinkle lightly with breadcrumbs.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.

4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.

–cod inspired by the food.com web site.

SALMON WITH TOPPING OF MILD HORSERADISH – HERB CORNBREAD STUFFING – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

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

–horseradish (bottled, mild)

–herb cornbread stuffing (I used Pepperidge Farm herb cornbread)

–olive oil

–salt and pepper

–lemon juice (bottled)

–clam juice (bottled)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place 3 tablespoons of mild horseradish sauce and 2 tablespoons of herb stuffing.  Add a few drops of olive oil.  Stir very well.  Spread the topping on the salmon.  Microwave on high for 8 minutes (more because of the topping).

3 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SPICY & GARLICKY COD WITH SRIRACHA – MINCED GARLIC – LEMON SPRINKLED WITH GARLIC – HERB BREADCRUMBS & IN CLAM JUICE SAUCE

Note:  My husband said this looked too pretty to eat.

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

–sriracha sauce (hot chili sauce, bottled)

–minced garlic (in a jar)

–lemon juice

–garlic – herb breadcrumbs (boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Drench the cod in lemon juice.  Season with salt and pepper.  Spread minced garlic on top.  Place a few ribbons of sriracha sauce on top of the cod.  Season with olive oil.  Sprinkle garlic – herb breadcrumbs lightly on top.

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

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  SALMON WITH LEMON – HONEY – GINGER – MINCED GARLIC IN TERIYAKI MARINADE

Note:  This is delicious.

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

–lemon juice

–honey

–ginger

–minced garlic

–teriyaki marinade

–pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour a generous amount of teriyaki marinade over the salmon.  Sprinkle with ginger and pepper.  Spread minced garlic over the top.  Then drizzle honey and olive oil to finish.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

CRAB CAKES WITH MINCED GARLIC & TOPPED BY CILANTRO & LEMON SLICES IN SHERRY SAUCE

For 4:

–crab cakes (ready-prepared, 4)

–minced garlic (in a jar)

–cilantro (or parsley, fresh)

–lemon (fresh, sliced)

–sherry (cooking sherry is fine)

1 – Place the crab cakes in a covered baking dish, not touching each other.  Drench in sherry, with a little extra for sauce.  Spread minced garlic atop each crab cake.  With a very sharp knife, slice a lemon.  Place a slice atop each crab cake.  Sprinkle chopped cilantro or parsley atop the crab cakes.  Finish with a few drops of olive oil.  Microwave on high for 4 minutes, enough time to allow the lemon slices to release their juices.

2 – Serve the crab cakes hot.

–crab cakes inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  CHICKEN WRAPPED IN CORNFLAKE CRUMBS & TOPPED WITH LEMON SLICES

Note:  This entree is a variation on oven fried chicken.  The corn flake crumbs absorb some of the lemon juice, enhancing the taste of lemon but retaining corn flake crunchiness. 

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh)

–cornflakes (or corn chex, 1 cup, crushed)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a second plastic bag, place a generous amount of cornflakes or corn chex.  Using an ice cream scoop, crush the corn against the kitchen counter.  Then pour in the plastic bag with the chicken.  Shake well.  Place in a covered baking dish with a very little water (just to steam).

2 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.

3 – Microwave the chicken on high for 8 minutes.  Test a center piece of chicken to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the chicken hot, with a lemon slice atop each piece.

–recipe original.

A Simple Dinner:  HONEY MUSTARD CHICKEN WITH LEMON SLICES

–6 chicken tenderloins or breast strips

–honey

–Dijon mustard

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  In a small mixing bowl, place 3 tablespoons of Dijon mustard and 3 tablespoons of honey.  Squirt in a few drops of lemon juice.  Stir well.  Pour the sauce atop the chicken.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

3 – Serve the chicken hot, atop white or brown rice, couscous, pasta, or quinoa (recipes, see the search box on this blog).

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

A Simple Dinner:  LEMON – OREGANO CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

Note:  This is an easy variation on traditional Grecian chicken.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–lemon (1, fresh, sliced)

–oregano (bottled or fresh)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish (no water).

2 – Season the chicken with oregano.

3 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.  Then add a few more drops of olive oil (if desired).

4 – Microwave on high for 8 minutes.  When finished, cut into one piece of chicken near the center of the dish to test doneness.  If not done, replace in microwave for 1 and one-half minutes (approximate).

–variation original, based on traditional Grecian recipes.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

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

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

COD WITH LEMON – GREEN ONIONS – MUSHROOMS IN WHITE WINE SAUCE

For 4:

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

–lemon juice (bottled)

–green onions (2 stalks, chopped fine)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Drench in lemon juice.  Season with salt and pepper.  Chop finely 2 stalks of green onions and 5 or 6 baby bella mushrooms.  Place the onions and mushrooms on top of the cod.  Season with olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot, atop quinoa, white rice, brown rice, or couscous (recipes, see the search box).

–cod adapted from The White House Chef Cookbook (from the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS & TOPPED WITH LEMON SLICES – PARSLEY IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–lemon (fresh, 1)

–parsley (fresh, 1 handful)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium1

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake.  Then place the breaded chicken in a covered baking dish with a little chicken broth.  Top with chopped parsley.

2 – With a very sharp knife, slice the lemon.  Place atop the chicken.  Then add a very few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.

4 – Serve the chicken hot, atop pasta, rice, or quinoa (recipes, see the search box on this blog).

–chicken adapted from The White House Chef Cookbook (from the Kennedy era).

A Simple Dinner:  COD WITH CORIANDER – OREGANO – MINCED GARLIC TOPPED WITH LEMON SLICES

For 4:

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

–coriander, oregano

–minced garlic (in a jar)

–lemon

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, coriander, oregano, minced garlic, and olive oil.  With a very sharp knife, slice a lemon; place the slices atop the cod.  Microwave the cod for 8 minutes.

2 – Serve the cod hot.

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

THYME – LEMON CHICKEN WITH PARSLEY & GREEN ONIONS IN RED WINE SAUCE

–4 chicken tenderloins or breast strips

–thyme

–lemon (sliced, fresh)

–parsley (fresh, chopped)

–green onions (4 stalks, chopped)

–red wine

–flour

–salt and pepper

–olive oil

1 – Place two-thirds cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Pour the wine gradually on top of the flour, stirring briskly.  Place the wine sauce in a covered baking dish.

2 – Place the chicken in the wine sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  With a very sharp knife, slice a lemon, and place the slices atop the chicken.

3 – Microwave for 6 minutes on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from The Microwave French Cookbook.

A Simple Dinner:  TRIPLE – LEMON CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–lemon juice

–lemon (fresh)

–lemon zest (lemon peel)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, and olive oil.  Pour a small amount of herb – garlic breadcrumbs in the bag, and shake well.  Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

–recipe original.

LEMON CHICKEN WRAPPED IN BREADCRUMBS WITH HERBES DE PROVENCE – GREEN ONION – PARSLEY & IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–lemon juice

–breadcrumbs (boxed, plain)

–herbes de provence (marjoram, rosemary, thyme, oregano, etc.)

–white wine

–green onion (1 stalk, finely chopped)

–parsley (fresh)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, herbes de provence, and olive oil.  Pour a small amount of breadcrumbs in the bag.  Shake well.

2 – Place the chicken in a covered baking dish with a little white wine.  Squirt several drops of lemon juice on the chicken.  Finely chop 1 stalk of green onion, and place on the chicken.  Chop parsley and place on the chicken.  Add a few drops of olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.

–chicken inspired by the New York Times cooking site.

ROSEMARY – LEMON COD & SHRIMP IN CREAMY GARLIC TERIYAKI SAUCE

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

–shrimp (thawed from frozen, 8 to 10, medium)

–lemon juice

–creamer (dairy or soy; soy creamer does well in the microwave)

–garlic (minced, from a jar)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place a little teriyaki marinade in a covered baking dish.  Add 2 teaspoons of creamer.  Season with minced garlic, 1 teaspoon, and a little olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 6 minutes.

3 – Place the shrimp in a covered, microwaveable bowl.  Add a little teriyaki marinade, a drop or two of creamer, and a drop or two of olive oil.  Microwave on high for 2 minutes.  When finished, place the shrimp atop the cod.

4 – Serve the shrimp and cod hot, atop pasta, rice, or quinoa if desired (for recipes, see the search box).

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

ROSEMARY & CORIANDER CHICKEN WITH MINCED GARLIC & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–rosemary, coriander (fresh if possible)

–minced garlic (in a jar)

–lemon (fresh)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, coriander, garlic, and olive oil.  With a very sharp knife, slice a lemon; then place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

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

CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH SLICED LEMON & MINCED GREEN ONION IN WHITE WINE – BROTH SAUCE

–4 chicken tenderloins or breast strips

–herb breadcrumbs (I used Pepperidge Farm herb cornbread stuffing)

–lemon (fresh)

–green onion (1, fresh, minced)

–white wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add herb breadcrumbs, and shake.  Then place the breaded chicken in a covered baking dish with a little white wine and a little chicken broth.

2 – Mince 1 stalk of green onion, and place atop the chicken.  With a very sharp knife, slice a lemon.  Place the sliced lemon atop the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the onion and lemon.

–chicken inspired by food.com web site.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

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

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

MARINATED ROSEMARY SALMON WITH LEMON SLICES & CAPERS IN MARSALA WINE

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

–lemon juice

–lemon

–rosemary (fresh

–Marsala wine (or substitute any red wine)

–capers (a dozen, with a little liquid)

–olive oil

–salt and pepper

1 – Place the salmon in a plastic bag.  Sprinkle with rosemary and add a little Marsala wine.  Marinate in the refrigerator for at least 2 hours before dinner.

2 – Place the salmon in a covered baking dish with a little Marsala wine.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  With a very sharp knife, slice a lemon.  Then place the lemon slices atop the salmon.  Sprinkle capers, with a little of their juice, atop the lemon slices.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salmon hot, atop rice, couscous, quinoa, or pasta if desired (recipes, see the search box on this blog).

–recipe adapted from the food.com web site.

MARINATED OVEN FRIED CHICKEN WITH LEMON SLICES & MINCED GARLIC

Note:  Later, I received a comment that canola oil is not a good choice.  The web results are inconclusive.  The Mayo Clinic says that health concerns about canola oil are unfounded.  But in the future, I will post recipes with olive oil (mostly) or heart-healthy margarine only.

–4 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–lemon juice (bottled)

–lemon (fresh)

–minced garlic (in a jar)

–canola oil (heart-healthy; does not disguise flavors)

–salt and pepper

1 – Place the chicken in a plastic bag.  Add lemon juice and 1 teaspoon of minced garlic.  Season with salt and pepper.  Marinate in the refrigerator for at least 2 hours.

2 – Add several drops of canola oil to the chicken in the plastic bag.  Add breadcrumbs, and shake vigorously.

3 – Place the chicken in a covered baking dish with a very little water.  With a sharp knife, slice a lemon.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the lemon slices as garnish.

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

 

 

 

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

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

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

A Simple Dinner:  SALMON WITH PARSLEY & DILL IN LEMON BUTTER SAUCE

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

–parsley & dill (fresh if possible)

–lemon (fresh)

–Promise margarine (heart-healthy)

–lemon juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, parsley, and dill.  In a small covered bowl, microwave 3 tablespoons of Promise margarine for 20 seconds.  Pour the melted margarine over the salmon.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking.

CHICKEN ROLLED IN CORN FLAKE CRUMBS & TOPPED IN LEMON SLICES WITH  ROSEMARY & PARSLEY IN GARLIC – LEMON SAUCE

–4 chicken tenderloins or breast strips

–corn flakes (or corn chex, crushed)

–lemon (fresh)

–rosemary and parsley (fresh)

–garlic (minced, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes in a plastic bag.  With the back of an ice cream spoon, crush the corn flakes against the kitchen counter.  In another plastic bag, place the chicken.  Season with salt, pepper, and olive oil.  Pour the crushed corn flakes into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.

2 – In a small mixing bowl, place a generous amount of lemon juice.  Add water and 1 tablespoon of minced garlic.  Stir well.  Pour over the chicken.

3 – Snip rosemary and parsley on top of the chicken. 

4 – With a very sharp knife, slice a lemon, and then place the slices atop the chicken.

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

6 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHICKEN TENDERS TOPPED WITH BUTTERED HERB CORNBREAD DRESSING – PARSLEY – FRESH LEMON SLICES & NESTLED IN LEMON BUTTER SAUCE

–4 chicken tenderloins or breast strips

–herb cornbread dressing (I used Pepperidge Farm herb stuffing)

–Promise margarine (heart-healthy)

–parsley (fresh, chopped)

–lemon (fresh, sliced)

–lemon juice

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper. 

2 – In a small, covered baking dish, microwave 2 tablespoons of Promise margarine on high for 30 seconds.  When finished, stir in 2 tablespoons of cornbread herb dressing and 1 small handful of chopped parsley.  Spoon the dressing on top of the chicken.

3 – With a very sharp knife, slice a lemon.  Place the lemon slices on top of the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.  I also served fresh green beans (microwave 2 handfuls on high for 6 minutes); crowder peas (1 can, rinsed; microwave for 4 minutes on high); and a salad with carrot chips, chickpeas, Caesar croutons, feta cheese, and creamy Caesar salad dressing.

–chicken original.

CHUNKS OF PARSLEYED TUNA STEAK & ANGEL HAIR PASTA WITH PARMESAN – LEMON SLICES – BANANA PEPPER RINGS – MINCED GARLIC IN WHITE WINE – LEMON BUTTER SAUCE

–tuna steak (1, medium)

–parsley (fresh)

–angel hair pasta (one-fourth package)

–Parmesan cheese (shredded)

–lemon (1, fresh)

–lemon juice

–banana pepper rings (bottled, pickled)

–minced garlic (bottled)

–white wine

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, covered baking dish.  Season with salt.  Add water to cover.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Break tuna steak into large chunks.  Place in the center of a covered baking dish with a little white wine.  Drench in lemon juice.  Season with minced garlic, salt, pepper, Promise margarine (1 spoonful in the center), 1 handful of chopped parsley, and olive oil.  With a sharp knife, slice 1 fresh lemon, and place the slices on top of the chunks of tuna steak.  Microwave on high for 4 minutes (do not overcook).

3 – When the tuna has cooked, add drained pasta to the dish.  Stir gently.

4 – Serve the tuna and pasta hot.  I also served broccoli and black-eyed peas (the latter from a slow cooker; recipes, see the search box).

–recipe adapted from food.com web site (Joan Campbell, Australian chef)