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.

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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)

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

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

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.

A Simple Dinner:  PARSLEYED COD WITH PINE NUTS & LEMON SLICES IN LEMON BUTTER & CLAM JUICE SAUCE

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

–parsley (fresh if possible)

–pine nuts (one-half small package)

–lemon juice

–lemon (sliced, fresh)

–margarine (Promise, heart healthy)

–clam juice (or fish broth)

–salt and pepper

1 – Place cod in a covered baking dish with a little clam juice. Drench in lemon juice.  Season with salt and pepper.  Sprinkle pine nuts on top and in the clam juice.  Place 2 tablespoons of Promise margarine in a small, covered baking dish; microwave on high for 15 minutes; then stir.  Pour the margarine on top of the cod.  With a very sharp knife, slice a fresh lemon.  Then place the lemon slices on top of the cod.  Sprinkle parsley on top.  Microwave on high for 7 minutes.

2 – Serve the cod hot atop quinoa cooked with chicken broth (see search box for recipe).  I also served a salad that included chickpeas and broccoli florets; and squash casserole (see search box).

–cod adapted from food.com web site.

BASIL CHICKEN & JASMINE RICE SALAD WITH CHOPPED TOMATO – GREEN BEANS – GREEN PEAS – GREEN ONIONS – LEMON SLICES

Note:  This is a make – ahead, cold entrée salad, with enough food for four people.

–4 chicken tenderloins or breast strips

–basil (fresh is much better)

–jasmine rice (sticky rice)

–tomato (1, medium, chopped)

–green beans (fresh, 2 handfuls, each cut in half)

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, chop into small pieces.  Set aside.

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  Let sit, covered, for 5 minutes.

3 – Place one-half cup of green peas in a covered baking dish.  Add 2 handfuls of green beans that have been chopped in half.  Chop 1 tomato, and season with salt and pepper.  Add to the dish.  Chop 3 stalks of green onions, and add to the dish.  Cut several leaves of basil into small bits; sprinkle over the dish.  Slice a lemon, and place on top.  Add a very small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Using a very large serving dish, spoon the rice into the dish.  Add the vegetables.  Stir.  Place the chopped chicken on top.  Cool in the refrigerator until time for serving.  Salad should be served cool or cold.

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

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

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

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

LEMON CHICKEN SALAD WITH CORIANDER – ONION – TOMATO & SEASONED WITH EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–lemon juice

–coriander (fresh if possible)

–onion (one-half, medium)

–Roma tomato (1, chopped)

–salt and pepper

–extra virgin olive oil

–olive oil (classic)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil (classic).  Microwave on high for 5 minutes.  Set aside to cool.

2 – Slice half an onion, and place in a mixing bowl.  Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl.  Squirt, to taste, lemon juice in the bowl.  Mince the chicken with a sharp knife, and add to the bowl.  Add extra virgin olive oil to taste.  Add more salt, pepper, and coriander if desired.  Stir, gently, but well.  Refrigerate until time for dinner.

3 – Serve the chicken salad cold, on an iceberg lettuce leaf.  I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).

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

A Simple Dinner:  CHICKEN WITH LEMON SLICES & WORCESTERSHIRE SAUCE

–4 chicken tenderloins or breast strips

–lemon (1, fresh)

–lemon juice

–Worcestershire sauce (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Add a squirt or two of lemon juice, and then add a fairly generous amount of Worcestershire sauce.  Season the chicken with salt and pepper.  With a very sharp knife, cut a lemon into slices.  Place the lemon slices atop the chicken.  Add a few drops of olive oil to the dish.  Microwave for 5 and one-half minutes on high.

2 – Serve the chicken hot, with the sauce.  I also served lima bean soup, a salad, and squash casserole (for recipes, use the search box on this blog).

–chicken adapted from an old friend’s recipe, Tallahassee, Florida.

PARSLEYED COD TOPPED WITH BUTTERED CRUMBS & LEMON SLICES IN CLAM – LEMON JUICE SAUCE / BROCCOLI WITH TOMATO – PESTO SAUCE

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

–Promise margarine (heart-healthy)

–herbed breadcrumbs (I used Pepperidge Farm)

–lemon (1, fresh)

–clam juice (bottled)

–lemon juice

–parsley (fresh if possible)

–broccoli (1 head)

–tomato – pesto sauce (bottled)

1 – Place cod in a covered baking dish with a little clam juice and a little lemon juice.  Season with salt and pepper.  In a small microwaveable bowl, place 1 tablespoon of margarine; microwave, covered, for 15 seconds.  Then mix the melted margarine with a modest amount of breadcrumbs.  Spread on top of the cod.  Season the cod with parsley.  With a very sharp knife, cut the lemon into slices.  Place slices atop the cod.  Season with just a drop or two of olive oil.  Set aside.

2 – Cut apart the head of broccoli, leaving only the stems and florets.  Arrange in a circle in a covered baking dish.  In a small bowl, mix a small amount of water with tomato – pesto sauce.  Spoon the sauce over the broccoli.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes.

4 – Serve the cod hot, with the broccoli as a side.  I also served lima bean soup as a first course (recipe, see the search box on this blog).

–recipes original.

GRECIAN CHICKEN & POTATOES WITH OREGANO & GREEN ONIONS IN LEMON & BROTH SAUCE / CAESAR SALAD WITH ROMAINE LETTUCE – BROCCOLI FLORETS – PARMESAN / BACON – FLAVORED ZIPPER PEAS

–4 chicken tenderloins or breast strips

–potato (1, medium)

–oregano (fresh if possible)

–green onions (3 stalks)

–lemon juice

–chicken broth (non-fat, low sodium)

–romaine lettuce

–broccoli florets (half a head, florets only)

–Parmesan cheese (shredded)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–zipper peas (frozen)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place one and one-half cup of peas in a slow cooker with water just to cover.  Season with 1 teaspoon of salt and a little olive oil.  Sprinkle Bac-n pieces on top.  Stir.  Cook on low for 5 and one-half hours, or on high for 3 and one-half hours.  When finished, keep on warm until time for dinner.

 

2 – Break off 6 romaine leaves.  Rinse and pat dry with paper towels.  Break into bite-sized pieces.  Wash and remove florets only from half a head of broccoli.  Place the romaine and the broccoli in a mixing bowl.  Add a generous amount of Parmesan cheese.  Season with salt and pepper.  Just before serving dinner, add creamy Caesar salad dressing to taste.  Stir well.

3 – Wash and cut the potato, skin on, into 1-inch pieces.  Place in a covered baking dish with 1 inch of chicken broth.  Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil.   Microwave on high for 5 minutes.  Then nestle the chicken amid the potatoes (keeping potatoes uncovered).  Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil.  Place 3 stalks of chopped green onions on top.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken and potatoes hot, with the peas as a side.

–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.

A Simple Dinner:  MARINATED SPICY CHICKEN WITH LEMON SLICES & GARLIC / SPRING MIX SALAD WITH MUSHROOMS – CAULIFLOWER – GREEN ONIONS IN ITALIAN SALAD DRESSING WITH CROUTONS

–4 chicken tenderloins or breast strips

–cayenne pepper (optional)

–lemon (fresh)

–lemon juice (bottled)

–garlic powder

–spring mix salad

–mushrooms (baby bellas, 2 or 3)

–cauliflower (one-fourth head, chopped)

–green onions (3 stalks, chopped)

–Italian salad dressing

–croutons (seasoned)

1 – Place the chicken in a plastic bag, early in the morning to marinate all day.  Add lemon juice, cayenne pepper, garlic powder, salt, pepper, and olive oil.  Before dinner, place the marinated chicken in a covered baking dish with the little water.  With a sharp knife, slice a lemon, and place the pieces atop the chicken.  Set aside.

2 – Place one-third package of spring mix salad in a mixing bowl.  Chop and add 2 baby bella mushrooms, 3 stalks of green onions, and one-fourth head of cauliflower (florets only).  Season with salt and pepper.  Just before dinner, use Italian salad dressing to taste.  Stir well.  Sprinkle seasoned croutons on top.

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

4 – Serve the salad as a first course.  Then serve the chicken hot.  I also served purple hull pea soup (second course) and carrots with basil (recipes, use the search box on this blog).

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

BARBECUED SALMON WITH LEMON SLICES & ONION RINGS / BUTTER LETTUCE SALAD WITH TOASTED WALNUTS – CARROTS – SUMMER SQUASH – SEASONED CROUTONS IN ITALIAN DRESSING

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

–barbecue sauce (bottled; I use Bull’s Eye original)

–lemon (fresh, cut horizontally)

–onion (one-half, cut horizontally)

–butter lettuce (one-third package)

–toasted walnuts (toast in microwave for 2 minutes per large plate; then stir and toast 2 minutes more)

–miniature carrots (8 to 10, sliced)

–summer squash (1, small, sliced)

–croutons (packaged; seasoned; I use Texas Toast brand)

–Italian salad dressing (bottled; I use Paul Newman’s)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Slice the one-half onion horizontally, and lay the slices on either side of the salmon.  Slice the lemon horizontally, and lay the slices atop the salmon.  Pour one-third cup of barbecue sauce atop the salmon, onion, and lemon.  Season with olive oil.  Set aside.

2 – Add one-third package of butter lettuce to a mixing bowl.  Add a handful of toasted walnuts; 8 to 10 sliced miniature carrots; 1 small, sliced summer squash; and a generous amount of croutons.  Wait until just before dinner to add the Italian salad dressing to taste.  Stir well.

3 – Microwave the salmon for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served field peas with snaps and corn seasoned with olive oil (recipes, see the search box on this blog).  Corn is especially good with salmon.

–recipes original.

SALMON WITH LEMON – DILL – PARSLEY – GREEN ONIONS IN WHITE WINE / BUTTER BEAN – WHITE CORN SUCCOTASH / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS IN ITALIAN DRESSING

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

–lemon juice

–dill and parsley (fresh if possible)

–green onions (3 stalks, finely diced)

–white wine (cooking wine is fine)

–butter beans (canned)

–corn (frozen)

–spring mix salad

–tomato (1, medium)

–chickpeas (1 handful)

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

–Italian salad dressing

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish.  Drench in lemon juice.  Then add a little white wine.  Season with salt, pepper, dill, parsley, green onions (finely sliced), and olive oil.  Set aside.

2 – Drain a can of butter beans in a colander.  Place in a covered baking dish.  Add one-half cup of corn to the butter beans.  Add water to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring mix to a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Slice mushrooms, and add to the bowl.  Add 1 handful of chickpeas.  Season with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

4 – Microwave the salmon for 5 minutes on high.

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

–salmon adapted from the food network web site; other recipes original.

SPICY LEMON COD WITH GREEN ONIONS IN WHITE WINE SAUCE / GARLIC SPINACH – KALE / BALSAMIC TOMATO – AVOCADO SALAD WITH FETA  

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

–Cajun seasoning (or Creole, bottled)

–lemon pepper (bottled)

–lemon juice

–green onions (2 stalks)

–white wine (cooking wine is fine)

–spinach – kale (fresh, packaged)

–garlic salt

–salt and pepper

–olive oil

–tomatoes (2, fresh)

–avocado (1, medium, fresh)

–feta cheese

–balsamic vinegar

–extra virgin olive oil

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning.  Slice green onions into one-quarter inch pieces, and then scatter on top of the cod.  Pour a little white wine around the cod.  Add a little olive oil on top.  Set aside.

 2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 3 – Wash and slice the tomatoes, placing them on a plate.  Cut open the avocado, remove the pit, and slice; then add to the tomatoes.  Season with salt, pepper, balsamic vinegar, and extra virgin olive oil.  Sprinkle a generous amount of feta cheese on top.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with the spinach – kale hot and the salad cold.

 –cod inspired by allrecipes.com; other recipes original.

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

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

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.