CAJUN SALMON WITH GREEN ONIONS & PARSLEY / BACON – FLAVORED LENTILS WITH CHOPPED TURKEY – ONION – PARSLEY IN BROTH

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

–Cajun or Creole seasoning (I use New Orleans – based “Slap Ya Mama”)

–green onions (fresh, chopped fine, 2 stalks)

–parsley (fresh if possible)

–lentils (dried; no need to soak overnight)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–turkey slices (2, chopped)

–onion (one-half)

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker.  Slice one-half onion and add to the cooker.  Mince 1 small handful of parsley, and add to the cooker.  Chop 2 turkey slices and add to the cooker.  Season with salt, pepper, and olive oil.  Add chicken broth above the lentils and vegetables by 2 inches.  Cook on low for 6 hours; then place setting on “warm” until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season generously with Cajun or Creole seasoning.  Finely chop 2 stalks of green onions, and place atop the salmon.  Then finish with chopped parsley.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the lentils as a side.  I also served spinach with lemon zest and oven fried okra (for recipes, use the search box on this blog).

–recipes original.

APRICOT SALMON WITH HONEY – DEJON – WHITE WINE / BACON – FLAVORED SPICY LENTILS / CREAMY PAPRIKA SUMMER SQUASH WITH VIDALIA ONION / POTATOES OREGANO

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

–apricot preserves

–honey

–Dejon mustard

–white wine

–lentils (dried; no need to soak)

–Creole seasoning (or Cajun)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–Vidalia onion (1, medium)

–summer squash (5 or 6 small)

–paprika

–yogurt (non-fat, plain)

–mayonnaise

–potatoes (4 or 5 small)

–oregano

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker, well ahead of dinnertime.   Add 2 and one-half cups of chicken broth.  Season with one-half teaspoon of salt, Creole seasoning, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep slow cooker on “warm” until time for dinner.

2 – Scrub the potatoes and slice into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Peel and slice the squash.  Slice the onion.  Place squash and onion in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Microwave for 4 minutes on high.

4 – Place the salmon in a covered baking dish.  In a separate small bowl, place one-fourth cup of white wine, 1 tablespoon of Dejon mustard, 2 tablespoons of honey, and one-fourth cup of apricot preserves.  Stir well.  Pour the sauce over the salmon.  Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute more.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.  Spoon the sauce over the squash just before serving.

6 – Serve the salmon hot, with the potatoes, squash, and lentils as sides.

–salmon adapted from “my recipes” web site (Randy Mayor); other recipes original.

CREAMY COD WITH DEJON & PARSLEY / LENTILS WITH FAUX BACON & ONION / GREEN SALAD WITH STRAWBERRIES – PARMESAN – PEANUTS

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

–Dejon mustard

–mayonnaise

–parsley

–salt and pepper

–lentils (canned)

–Bac’n pieces (soy bacon)

–onion (one-half, medium)

–olive oil

–salad greens

–strawberries (sliced, 6 to 8, fresh)

–peanuts (1 handful)

–Parmesan cheese

–honey

–red wine

1 – Place the cod in a covered baking dish with a little water.  In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard.  After seasoning the cod with salt and pepper, spread the sauce on top of the cod.  Set aside.

2 – Slice the onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Rinse the lentils in a colander, and then place in the baking dish.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese.  Season with salt, pepper, a few drops of red wine, honey, and olive oil.  Stir well.

4 – Microwave the cod for 7 minutes (more because of the coating of sauce).

5 – Serve the salad as an appetizer.  Then serve the cod and lentils hot.

–cod adapted from the Italian Microwave Cookbook; other recipes original.

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

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

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

–green onions (2 stalks)

–parsley

–dill

–lemon juice

–spinach (fresh, packaged)

–lemon pepper

–lentils (1 can)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

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

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

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

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

5 – Serve the dinner hot.

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

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

–2 medium tilapia

–lemon juice

–white wine (cooking wine is fine)

–garlic powder

–lemon pepper (bottled)

–parsley (fresh if possible)

–onion bits (bottled)

–lentils (dried)

–Bac’n pieces (soy bacon)

–olive oil

–salt and pepper

–green beans (frozen)

–almonds

 

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

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

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

4 – Cook tilapia on high for 6 minutes.

5 – Serve the dinner hot.

–recipes original.

THYME CHICKEN WITH WHITE WINE, TOMATO, AND BLACK OLIVES / LENTILS WITH FAUX BACON AND ONION

–4 chicken tenderloins or breast strips

–thyme (fresh if possible)

–white wine (cooking wine is fine)

–tomato (fresh, 2 slices, large size)

–black olives (sliced, entire small can)

–lentils (dried)

–Bac’n pieces (soy bacon)

–onion bits (spice)

–salt and pepper

–olive oil

 

1 – Measure two-thirds cup of lentils in a slow cooker at the beginning of the day.  Add one and one-third cups water.  Season with 2 tablespoons of Bac’n pieces, 1 tablespoon of onion bits, with salt, and pepper to taste, and a drop of olive oil.  Cook all day long, from 8 or 9 in the morning to 5 or 6 in the afternoon.

2 – Chop 2 slices of tomato and add to covered baking dish.  Open and empty small can of sliced black olives.  Season with salt, pepper, thyme, olive oil, and one-third cup of white wine.  Cook on high in the microwave for 3 minutes.

3 – Nestle the chicken in the sauce.  Season the chicken with salt, pepper, olive oil, and thyme.  Cook the dish on high in the microwave for 5 minutes.

4 – Serve the chicken and lentils hot.

–chicken adapted from Real Simple; lentils original.

BLACKENED COD / BUTTERED CARROTS WITH OREGANO / LENTILS WITH FAUX BACON

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

–Cajun blackened seasoning

–salt and pepper

–olive oil

–5 carrots (fresh)

–butter or margarine (Promise Activ is heart-healthy)

–oregano (fresh if possible)

–lentils (dried)

–Bac’n pieces (imitation soy bacon)

–chicken broth (non-fat, low sodium)

 

1 – In a slow cooker, set on low, place one-half cup of lentils.  Add 2 cups of chicken broth, 2 tablespoons of Bac’n pieces, one tablespoon of olive oil.  Cook all day; lentils will be somewhat mushy, and if this isn’t desired, reduce cooking time.

2 – Place cod in covered baking dish with a little water.  Season with salt and pepper. Sift Cajun blackened seasoning generously on top.  Add some olive oil.  Set aside.

3 – Peel carrots.  Chop on the diagonal with one-quarter-inch cuts.  Season with salt, pepper, oregano, and olive oil.  Cook for 4 minutes in microwave on high.

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

5 – Serve the dinner hot.

–cod and carrots adapted from Real Simple; lentils original.