CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

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

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

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

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A Simple Dinner:  HERB CHICKEN WITH SLICED BLACK OLIVES & CAPERS

For 4:

–6 chicken tenderloins or breast strips

–marjoram, thyme

–black olives (sliced, 1 small can, drained)

–capers (2 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, marjoram, thyme, and olive oil.  Sprinkle 1 small, drained, can of sliced black olives on top.  Add 2 tablespoons of capers.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

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

A Simple Dinner:  HERB CHICKEN WITH ONION – GARLIC – THYME – ROSEMARY – MARJORAM – CAYENNE – PARSLEY IN BROTH

Note:  To make this super easy and quick but still good, use all bottled herbs.

–4 chicken tenderloins or breast strips

–minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley.  Finish with a few drops of olive oil.

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

3 – Serve the chicken hot.

–chicken adapted from allrecipes.com.

A Simple Dinner:  SALMON WITH THYME – MARJORAM – BASIL & OLIVE OIL IN CLAM JUICE

Note:  These herbs go especially well with olive oil.

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

–thyme, marjoram, basil (fresh if possible)

–salt and pepper

–olive oil

–clam juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little clam juice.  Season the salmon with salt, pepper, thyme, marjoram, basil, and olive oil.  Microwave on high for 5 minutes.

2 – When the salmon hot.

–salmon adapted from NYT Cooking.

COD WITH HONEY – WALNUT SAUCE / MARJORAM – GARLIC WHOLE WHEAT PASTA WITH GREEN ONION – POTATOES – BROCCOLI IN BROTH

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

–honey

–walnuts (12 halves)

–Dijon mustard

–chicken broth (non-fat, low sodium)

–balsamic vinegar

–whole wheat English muffin

–white wine (use the real stuff)

–whole wheat penne pasta (boxed, one-half cup dry)

–marjoram (fresh if possible; fresh tastes much better)

–garlic powder

–green onions (3 stalks, chopped)

–potatoes (1, medium)

–broccoli (one-half head, florets only)

1 – Break apart the whole wheat English muffin into a food processor.  Sprinkle generously with balsamic vinegar.  Add one-quarter cup of white wine.  Add 12 halves of walnuts.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Season with salt and pepper.  Add chicken broth to desired consistency.  Pulse well.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce over the top.  Sprinkle the top with parsley and olive oil.  Set aside.

3 – Place one-half cup of penne pasta in an uncovered baking dish with water 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth.

4 – Scrub and cut the potato in 1-inch pieces.  Place in water.  Microwave for 6 minutes on high.

5 – Chop green onions.  Cut florets from one-half head of broccoli, and chop into bite-sized pieces.  Add the potatoes.  Season with salt, pepper, marjoram, garlic powder, and olive oil.  Add a small amount of chicken broth.  Microwave on high for 4 minutes.  When finished, add drained pasta to the bowl.  Keep covered to preserve warmth.  Just before serving, stir well.

6 – Microwave the cod and sauce for 7 minutes.

7 – Serve the pasta as a first course.  Then serve the cod hot atop brown rice (recipe, see the search box).

–honey-walnut sauce and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COMFORT CHICKEN WITH CELERY – ONION DRESSING / THYME – MARJORAM GREEN BEANS WITH CELERY & ONION

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, packaged, I use Pepperidge Farm herbed)

–celery (2 stalks, divided)

–onion (one-half, divided)

–green beans (frozen)

–thyme, marjoram (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt and pepper.  Sprinkle plain breadcrumbs, a small bit, on top.  Set aside.

2 – Chop 1 stalk of celery, and divide between 2 individual, microwaveable serving bowls.  Chop one-fourth onion, and divide between the 2 bowls.  Add a small amount of chicken broth and olive oil.  Cover, and microwave on high for 2 minutes.  Then add stuffing, chicken broth, and olive oil, and stir well.  Set aside.

3 – Place 1 chopped stalk of onion and one-fourth chopped onion in a covered baking dish with a little water and olive oil.  Microwave on high for 3 minutes.  Then add green beans.  Season with salt, pepper, thyme, and marjoram.  Stir.  Microwave on high for 5 minutes.

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

5 – Microwave the dressing for 1 minute.

6 – Serve the chicken hot, atop the dressing, with the green beans as a side.

–green beans adapted from Betty Crocker; other recipes original.

CREAMY HERBED COD WITH MUSHROOMS

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

–marjoram, tarragon, parsley (bottled)

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

–flour

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Slice 6 to 8 baby bella mushrooms, and place in a covered baking dish.  Place one-half cup of dairy or almond milk in a microwaveable cup; microwave on high for 1 minute.  In a separate cup, please 1 tablespoon of flour.  When the milk has heated, slowly (very slowly, in parts), add the milk to the flour, stirring briskly.  Then pour the white sauce atop the mushrooms.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod amid the mushrooms and sauce.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Microwave the cod for 7 minutes.

3 – Serve the cod hot.  I also served the cod atop couscous, with broccoli as a side (for recipes, use the search box on this blog).

–cod inspired by Julia Child.

SALMON WITH BASIL & GARLIC IN LEMON BUTTER SAUCE / ROMAINE LETTUCE SALAD WITH FETA IN CAESAR DRESSING / BABY LIMA BEAN SOUP WITH MARJORAM – SHREDDED CARROTS – ONION – PASTA IN CHICKEN BROTH

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

–basil, garlic powder (bottled)

–Promise Activ margarine (heart-healthy)

–lemon juice

–salt and pepper

–olive oil

–romaine lettuce (one-half package)

–feta cheese (one-half small carton)

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

–baby lima beans (frozen)

–marjoram (bottled)

–carrots (shredded, 1 handful)

–onion (one-half, medium)

–bay leaves (2, bottled)

–chicken broth (non-fat, low sodium)

–penne pasta (one-half cup, uncooked)

1 – Place two-thirds cup of frozen baby lima beans in a slow cooker.  Add one-half chopped onion and 1 handful of shredded carrots.  Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously).  Fill slow cooker with chicken broth just to the top of the vegetables.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.  Just before dinner, place one-half cup of penne pasta in an uncovered baking dish.  Add water 2 inches above the pasta.  Microwave on high for 10 minutes.  To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.

2 – Place one-half package of romaine lettuce in a mixing bowl.  Just before time to serve dinner, add Caesar salad dressing to taste.  Sprinkle one-half small carton of feta cheese over the top of the salad.

3 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Dot margarine over the salmon.  Season with salt, pepper, basil, and garlic powder.  Microwave on high for 5 minutes.

4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.

CREAMY MUSHROOM CHICKEN WITH PARMESAN & ONION / GREEN BEANS WITH MARJORAM / BUTTERED CORN WITH TOMATO / GREAT NORTHERN BEANS WITH ONION IN LIGHT TOMATO SAUCE

–4 chicken tenderloins or breast strips

–baby bella mushrooms (sliced, about 12)

–chicken broth (non-fat, low sodium)

–Parmesan cheese

–onion (1, divided, medium)

–yogurt (non-fat, plain)

–mayonnaise

–salt and pepper

–olive oil

–green beans (frozen, 2 handfuls)

–marjoram (bottled)

–corn (frozen, one-half package)

–tomato (1, medium, chopped)

–Promise Activ margarine (heart-healthy)

–great Northern beans (one cup, dried; must soak overnight

–Bac’n pieces

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

–basil

 

1 – Place the beans in a slow cooker.  Add 2 cups of chicken broth.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces, olive oil, and margarine.  Add one-half can of tomato sauce.  Stir.  Cook in the slow cooker on high for 6 hours.  When finished, turn setting to “warm” until time for dinner.

2 – Slice one-half onion, and place with sliced mushrooms in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little chicken broth.  Microwave for 3 minutes in a covered baking dish.  When finished, nestle the chicken amid the mushrooms and onion.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Set aside.

3 – Place 2 handfuls of green beans in a covered baking dish.  Season with salt, pepper, marjoram, and olive oil.  Microwave for 4 minutes on high.

4 – Chop the tomato.  Place in covered baking dish.  Add the corn to the tomato.  Season with salt, pepper, and margarine.  Microwave on high for 5 minutes.

5 – Mix 2 tablespoons of yogurt and 1 tablespoon of mayonnaise in a small bowl.  Season with salt and pepper.  Stir vigorously.  Set aside.

6 – Microwave the chicken for 5 minutes. 

7 – Microwave the yogurt – mayonnaise for 30 seconds.  Spoon over the chicken.

8 – Serve the chicken hot, with the beans, corn, and green beans as sides.

–chicken adapted from a National Public Radio program heard over Mississippi Public Broadcasting; other recipes original.

CREAMED CHICKEN ROLLED WITH TURKEY & GOUDA / ZUCCHINI / RED INCA QUINOA

–4 chicken tenderloins or breast strips

–turkey slices (4, sandwich meat)

–Gouda cheese (4 slices)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–yogurt

–mayonnaise

–breadcrumbs (plain, boxed)

–marjoram

–minced onion (bottled)

–salt and pepper

–olive oil

–zucchini (1, medium, fresh)

–red Inca quinoa (boxed)

 

1 – Measure two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth to the dish.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, marjoram, and olive oil.  Add one-third cup of breadcrumbs to the bag.  Shake well.  On a plate, place 1 slice of turkey for each piece of chicken.  Cut a length of cheese and place on top of the turkey.  Then add the chicken, and secure the roll with toothpicks.  Place the rolls in a covered baking dish.  Add one-fourth cup of chicken broth and one-fourth cup of white wine.  Season with olive oil.  Sprinkle minced onion on top.  Set aside.

3 – Peel and slice the zucchini.  Place in a covered baking dish.  Season with salt, pepper, minced onion, and olive oil.  Microwave on high for 2 minutes.

4 – Microwave the chicken for 7 minutes.  While chicken is cooking, stir together 2 tablespoons of yogurt and 2 tablespoons of mayonnaise.  Season the sauce with salt and pepper.  When the chicken is finished, microwave the sauce for 30 seconds.  Then spoon the sauce over the chicken.

5 – Serve the chicken, hot, on top of the quinoa, with the zucchini as a side.

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

A Simple Dinner:  HERBED SALMON, POTATOES, & CAULIFLOWER

Note:  This easy dinner takes 35 minutes of microwaving time.

 

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

–tarragon, rosemary, thyme, basil, marjoram, parsley

–salt and pepper

–olive oil

–potatoes (2, medium)

–cauliflower (1 head)

 

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

2 – Wash the cauliflower, and cut off the florets.  Place in one layer in a wide-mouthed, covered baking dish.  Add 2 inches of water. Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

3 – Place salmon in a covered baking dish, with a little water.  Season with salt, pepper, all herbs, and olive oil.  Cook on high in the microwave 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.

4 – Serve the dinner hot.

–recipes original.

HERBED SALMON WITH FAUX CREAM SAUCE / SPINACH – CHARD – KALE

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

–dill, tarragon, marjoram, thyme, rosemary (fresh if possible)

–mayonnaise

–plain yogurt (non-fat)

–white wine

–onion (one-half)

–spinach – chard – kale (packaged)

1 – Chop onion and place in covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

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

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

4 – Place the salmon on top of the onion in baking dish.  Season with all the herbs, plus salt, pepper, and olive oil.  Cook in the microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in microwave for 1 minute more.  Spoon the hot yogurt – mayonnaise sauce over the salmon.

5 – Serve the meal hot.

–salmon adapted from The Best of French Cooking; vegetable original.

COD & WILD RICE SALAD / TOMATO PIE WITH PARMESAN & OREGANO

Note:  The cod and rice salad is for four servings.  Prepare ahead of time, and refrigerate for at least two hours.

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

–long grain & wild rice (boxed, 6 ounces)

–onion

–red bell pepper

–marjoram, thyme, tarragon (fresh if possible)

–salt and pepper

–olive oil

–red wine (cooking wine is fine)

–tomatoes (2 large, vine-ripened if possible)

–Parmesan cheese

–buttery crackers (Ritz or Breton is good)

–oregano (fresh if possible)

 

1 – Prepare the cod and rice salad to be refrigerated for at least two hours.  Place the cod in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Cook for 6 minutes in the microwave on high.  Set aside to cool.

2 – Cook the entire box of long and wild rice.  Place in covered, large-mouthed baking dish.  Add 2 cups of water and a little olive oil and salt.  Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power.  Set aside to cool.

3 – Chop bell pepper and onion.  Place in covered baking dish with an inch of water.  Cook for 4 minutes in the microwave on high.  Set aside to cool.

4 – Mix one – third cup of olive oil with one – quarter cup of red wine.  Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt.  Stir well.

5 – Break apart the cod, and mix gently with the rice, pepper, and onion.  Pour in the salad dressing, the olive oil with red wine, and stir gently.

6 – Refrigerator the cod and rice salad for at least two hours.

7 – Before meal time, slice tomatoes in wide slices.  Place 1 package of crackers in a plastic bag, and pound to pulverize.  Place one-half of the crackers in the bottom of a wide covered baking dish.  Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano.  Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs.  Cook for 5 minutes in the microwave on high.  Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.

8 – Serve the cod and rice salad cold, and the tomato pie warm.

–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.