CHICKEN & CORNBREAD DRESSING WITH MOLASSES – GREEN ONIONS – PAPRIKA – GARLIC – NUTMEG – CAYENNE IN MILD LIME JUICE SAUCE  

For 4:

–6 chicken tenderloins or breast strips

–cornbread stuffing (2 cups; I used Pepperidge Farm)

–chicken broth (boxed, non-fat, low sodium)

–molasses (3 tablespoons)

–green onions (3 stalks, diced)

–paprika (one-half teaspoon, bottled)

–minced garlic (in a jar, 1 tablespoon)

–nutmeg (bottled, one-eighth teaspoon)

–cayenne pepper (bottled, one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the stuffing in a covered baking dish.  Add chicken broth to one-half the height of the stuffing.  Season with olive oil.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish with one-fourth cup water.  Drench in lime juice.  Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper.  Spread the minced garlic on top.  Then pour molasses on top.  Sprinkle with green onions.  Finish with a few drops of olive oil.

3 – Microwave the stuffing/dressing on high for 3 minutes.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken, hot, atop the dressing.

–chicken adapted from Real Simple magazine.

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BAKED COD WITH BLUEBERRY SAUCE

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

–blueberries (fresh, 1 cup)

–honey (3 tablespoons)

–lemon juice (bottled, 1 squirt)

–cinnamon (1 pinch)

–nutmeg (1 pinch)

–cornstarch (1 teaspoon)

1 – Place 1 cup of rinsed blueberries in a covered baking dish with a little water.  Add 3 tablespoons of honey, 1 squirt of lemon juice, 1 pinch of cinnamon, 1 pinch of nutmeg, and 1 teaspoon of cornstarch.  Stir well.  Microwave on high for 3 minutes.  Stir.

2 – Nestle the cod amid the blueberry sauce, spooning some sauce on top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 5 minutes on high; then 7 minutes on 50 percent power.  Check to be sure that sauce does not bubble up.

3 – Serve the cod and sauce hot, atop quinoa or rice.  Note:  Blueberries directly atop the cod will appear quite dark, but will not be burned.

–blueberry sauce adapted from food.com web site.

CHICKEN MARINATED IN LEMON – GARLIC – ROSEMARY & THEN OVEN FRIED WITH FLOUR & NUTMEG / PENNE PASTA WITH MARJORAM – BROCCOLI – ONION – POTATO IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–garlic powder

–rosemary (fresh if possible)

–olive oil

–salt and pepper

–flour

–nutmeg

–egg whites (2)

–penne pasta (1 cup, dry)

–broccoli (half a head, florets only)

–potato (1, small, cut in bite-sized pieces)

–onion (one-half, medium)

–marjoram (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Marinate the chicken in a plastic bag in lemon juice, rosemary, garlic powder, salt, pepper overnight or all day long in the refrigerator.  When ready to prepare dinner, place 2 egg whites in a cup, and then beat to a foam.  Add the chicken.  Then place the chicken in a plastic bag with flour.  Shake well.  Place in a covered baking dish with a tiny bit of water.  Sprinkle nutmeg, to taste, on top of the chicken.  Set aside.

2 – Place the pasta in a small, uncovered, baking dish with a generous amount of water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Wash and then cut the potato, with peeling, into bite-sized pieces.  Place in a small, uncovered, baking dish with 1 inch of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

4 – Wash and cut the florets in bite-sized pieces from half a head of broccoli.  Peel and slice one-half onion.  Add florets and onion to a covered baking dish with a little chicken broth.  Season with salt, pepper, marjoram, and olive oil.  Microwave on high for 4 minutes.  When finished, add the drained pasta and potato to the dish.  Keep covered to preserve warmth.  Just before dinner, stir the pasta, potato, and vegetables together.  Add more olive oil if desired.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the pasta as a first course.  Then serve the chicken with a vegetable of your choice.

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

CHICKEN WITH MUSHROOMS, ONION, & CARROTS IN BRANDY SAUCE / PENNE PASTA

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 small)

–onion (one-half, medium)

–carrots (1 medium)

–salt and pepper

–olive oil

–brandy (buy an inexpensive bottle at the liquor store)

–mayonnaise

–yogurt (non-fat, plain)

–penne pasta (1 cup)

–thyme (fresh if possible)

–bay leaves (2)

–nutmeg

 

1 – Slice mushrooms and place in covered baking dish.  Peel onion and carrot, and slice; place in baking dish.  Just cover with water.  Season with bay leaves, thyme, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the pasta in a covered baking dish.  Cover with water.  Season with salt and olive oil.  Cook on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, keep covered to retain warmth.

3 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small, microwaveable bowl.  Add 2 tablespoons of brandy.  Stir well.  Cook, covered, for 45 seconds in the microwave.  When finished, keep covered to retain warmth.

4 – Place the chicken on top of the vegetables in the covered baking dish.  Season with thyme, salt, pepper, and olive oil.  Cook on high for 5 minutes.  When finished, spoon the faux cream sauce over the chicken.

5 – Drain the pasta.  Season with nutmeg.

6 – Serve the chicken on top of the pasta.

–adapted from The New York Times 60-Minute Gourmet, with Pierre Franey, chef.