CHOPPED SALAD AND CHICKEN WITH AVOCADO DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–avocado (one-half)

–lemon juice

–yogurt (plain)

–parsley

–Parmesan cheese

–chickpeas (garbanzo beans, 1 can)

–tomato (1 medium)

–salad greens (pre-packaged)

–croutons (optional)

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil  Cook for 5 minutes in the microwave on high.  Cut into bite-sized pieces.  Set aside.

2 – Use food processor to prepare the dressing.  Cut 1 avocado in half.  Use one half only, chopped.  Add lemon juice (3 tablespoons), Parmesan cheese (one-fourth cup), parsley (one-fourth cup), plain yogurt (one-fourth cup), water (one-third cup), and season with salt and pepper.  Pulse in food processor until smooth.  Set aside.

3 – Chop the tomato.  Then season with salt, pepper, and olive oil.  Add to salad greens. 

4 – Rinse chickpeas in colander.  Add to salad greens.

5 – Season the salad greens with salt and pepper.  Add chicken to the salad.  Add croutons, if desired.  Stir well.  Top with more Parmesan cheese. 

6 – Serve avocado dressing separately, for your dinner party to add to salad as desired.

6 – Serve cold.

–adapted from Real Simple.

TERIYAKI SALMON / GREEN PEAS WITH MUSHROOMS / COUSCOUS

–salmon (the size of 3 decks of cards)

–teriyaki sauce (bottled)

–onion (one-half)

–white wine (cooking wine is fine)

–sugar

–garlic powder

–ginger

–olive oil

–salt and pepper

–green peas (frozen)

–portabella mushrooms (4 or 5)

–couscous (pre-packaged)

 

1 – Chop one-half onion and lay in covered baking dish.  Add one-quarter cup of white wine.  Season with pepper and olive oil.  Cook for 2 minutes on high in microwave.

2 – Lay salmon on top of the onion in baking dish.  Generously cover with teriyaki sauce.  Season with sugar (about one teaspoon), garlic powder, ginger, pepper, a little more white wine, and olive oil.  Cover and set aside.

3 – Measure two-thirds cup of couscous into wide-mouthed baking dish with cover.  Add two-thirds cup of water and season with salt.  Heat for 1 minute in microwave (on high).  Let stand at least 5 minutes, covered.

4 – Place green peas in covered baking dish.  Add one inch of water.  Chop portabella mushrooms and place on top of the peas.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes.

5 – Cook salmon for 4 and one-half minutes.  Test the center to be sure it is done.  If not, return to microwave for 1 more minute. 

6 – Serve the salmon on top of the couscous, with the green peas as a side.

–salmon adapted from an old recipe on the web; other original.

COD WITH THYME AND BLACK OLIVES / CAESAR SALAD

–cod (the size of three decks of cards)

–black olives (one small can)

–thyme (fresh if possible)

–salt and pepper

–olive oil

–mixed salad greens (pre-packaged)

–walnuts

–onion (one-half)

–croutons

–Caesar salad dressing

 

1 – Place cod in covered baking dish.  Add a little water.  Snip small bits of thyme on top of the cod.  Drench the cod in lemon juice.  Place the black olives on either side of the cod (but not on top, which would affect cooking time).  Season with salt, pepper, and olive oil.  Set aside.

2 – Dump half a package of mixed salad greens in a mixing bowl.  Add 2 handfuls of walnuts.  Chop one-half onion, and then add to salad.  Add croutons (whatever number desired).  Salt and pepper the salad.  Add Caesar dressing, amount desired.  Stir well.

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

4 – Serve the cod hot and the salad cold.

–adapted from Food Network; salad original.

GARLIC TILAPIA / FAUX CREAMED SPINACH / COUSCOUS WITH PARSLEY AND TOMATO

 

 –fillets of tilapia (2 medium)

–white wine (cooking wine is fine)

–lemon juice

-olive oil

–salt and pepper

–garlic powder

–spinach (one package fresh)

–yogurt

–mayonnaise

–couscous

–tomato (1 medium)

–parsley

 

1 – Place the 2 tilapia in a covered baking dish.  Add one-quarter cup of white wine and drench with lemon juice.  Season with salt, pepper, garlic powder, and olive oil.  Set aside to marinate.

2 – Measure two-thirds cup of couscous in a measuring cup.  Place in a baking dish.  Measure one and one-eighth cup of water and add to the couscous.  Season with one-eighth teaspoon of salt.  Cook on high for 1 minute in microwave.  Let stand at least 5 minutes.

3 – Place spinach in large, wide-mouthed baking dish with cover.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

4 – Chop tomato.  Season with salt, pepper, and olive oil.  Cook on high for 2 minutes.  Set aside.

5 – Chop 2 tablespoons of parsley.  Set aside.

6 – Mix 2 tablespoons of mayonnaise with one-third cup of yogurt.  Season with salt and pepper.  Set aside.

7 – Cook the tilapia for 5 minutes in the microwave.

8 – While tilapia is cooking, stir tomato and parsley into couscous.  Keep covered to preserve warmth.

9 – Drain spinach in a colander.  Stir mayonnaise and yogurt mixture into the drained spinach.  Cover to preserve warmth.

10 – Serve dinner when tilapia has cooked.  Place tilapia on top of couscous, with spinach as a side.

–tilapia and couscous adapted from Real Simple; faux creamed spinach original.

LEMON COD / BROCCOLI / ZUCCHINI AND SCALLOP SQUASH BAKE

–cod fish (size of 3 decks of cards)

–lemon juice

–onion (medium)

–broccoli

–zucchini (2)

–scallop squash (3)

–garlic powder

–lemon juice

–cayenne pepper

–salt and pepper

–olive oil

 

1 – Chop one-half onion and place in bottom of baking dish, covered, with a little water.  Cook on high in microwave for 2 minutes.  Place cod on top.  Drench cod in lemon juice.  Season with salt, pepper, and olive oil.  Set aside.

2 – Peel zucchini and squash with vegetable peeler.  Slice.  Chop one-half onion.  Place one half of zucchini, squash, and onion in baking dish (covered).  Season with salt, pepper, and garlic powder.  Add remainder of vegetables to dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook for 5 minutes in microwave.

3 – Cut off stalk on one bunch of broccoli.  Slice the florets and some stem into large pieces.  Season with cayenne pepper, salt, pepper, and olive oil.  Cook for 5 minutes in microwave.

4 – Cook cod for 5 minutes.  If cod has partially broken apart, it is done. 

5 – Serve meal hot.

–adapted from Real Simple.

 

SOUTHERN FRIED CHICKEN / STEWED OKRA WITH TOMATOES / BLACK-EYED PEAS

–4 chicken tenderloins or breast strips

–herbed stuffing (pre-packaged)

–olive oil

–salt and pepper

–cayenne pepper

–okra (fresh)

–diced tomatoes (canned)

–garlic powder

–onion (medium)

–black-eyed peas (frozen)

–chicken broth (non-fat, low sodium)

 

1 – Using a slow cooker, start black-eyed peas with salt and pepper, chicken broth to cover, and olive oil to season, when you leave the house at 8 or 9 in the morning.  Let cook on low all day until 5 or 6.

2 – Place a cup of stuffing in a plastic bag.  Crush with fist to make very fine.  Place chicken in bag with olive oil, seasoning with salt, pepper, and cayenne pepper.  Shake well.  Place chicken in covered baking dish; pour remainder of stuffing over top.  Set aside.

3 – Select a large, wide-mouthed baking dish with cover.  Chop an onion; place in the bottom.  Cook on high for 2 minutes.  Add a full can of diced tomatoes, spreading out in the dish.  Chop the okra in one-half inch pieces.   Make one layer of okra.  (Do not allow okra to lie on top of each other.)  Add water just to cover.  Season with garlic powder, salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

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

5 – Serve hot.

–chicken and black-eyed peas original recipe; okra and tomatoes adapted from recipe distributed at farmers’ market, Oxford (Mississippi).

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

BASIL CHICKEN / FRESH TOMATO / PESTO – AVOCADO PASTA

Note:  My husband Paul had seconds, something he almost never does.

–4 chicken tenderloins or breast strips

–basil (fresh if possible)

–salt and pepper

–olive oil

–fresh tomatoes (2)

–penne pasta

–avocado

–garlic powder

 

1 – Measure 1 cup of penne pasta and place in an uncovered baking dish.  Add one teaspoon of salt.  Just cover with water.  Cook for 2 and one-half minutes on high in the microwave, and then cook for 8 and one-half minutes on 50 percent power.  When done, cover to preserve warmth.

2 – Place chicken in covered baking dish with a little water.  Season with tiny snips of basil, salt, pepper, and olive oil.  Cook for 5 minutes after the pasta has finished.

3 – Chop the tomatoes, and season with basil, salt, pepper, and olive oil. 

4 – Cut open an avocado, discarding the pit.  Cut across two ways, and then scoop out into a food processor.  Add generous amount of basil and one-fourth cup of olive oil, plus salt, pepper and garlic powder, and pulse.

5 – When the pasta is done (al dente), stir in the pesto – avocado sauce.

6 – Serve the chicken hot, the pasta warm, and the tomato cold.

–adapted from Allrecipes.

MOROCCAN CHICKEN / WHITE RICE

–4 chicken tenderloins or breast strips

–tomato soup (can)

–onion (medium)

–garlic powder

–cinnamon

–curry powder

–raisins (one-third cup)

–olive oil

–salt and pepper

–chickpeas (garbanzo beans, 1 can)

–almonds (one-third cup)

–white rice (instant)

–chicken broth (non-fat, low sodium)

 

1 – Chop one onion.  Place in covered baking dish, and season with onion oil.  Add a small amount of water.  Cook on high for 3 minutes.

2 – Lay the chicken on top of the onion in the covered baking dish, and season with salt and pepper, cinnamon, garlic powder, curry powder, and olive oil.  Set aside.

3 – Measure two-thirds cup of white rice.  Pour into wide-mouthed baking dish.  Measure two-thirds cup of chicken broth and add to the rice.  Cook for 3 minutes on high.  Let stand for at least 5 minutes.

4 – Drain the can of chickpeas in a colander.  Empty undiluted tomato soup in a large baking dish, adding the chickpeas to it.  Add one-third cup of almonds and one-third cup of raisins.  Season with cinnamon, garlic powder, curry powder, and olive oil.  Cook for 6 minutes in the microwave on high.

5 – Cook the chicken on high for 5 minutes.

6 – Serve with the chicken (with onion) and tomato sauce on top of the white rice.  Serve hot.

–adapted from a Campbell’s tomato soup advertisement.

GRECIAN ORANGE ROUGHY / ANGEL HAIR PASTA / BROCCOLI

–orange roughy (1 large, to share)

–feta cheese

–diced tomatoes (canned)

–onion (medium)

–oregano, basil, parsley (fresh if possible)

–garlic powder

–black olives (canned)

–salt and pepper

–olive oil

–angel hair pasta

–broccoli

 

1 – Dip out half a can of diced tomatoes into covered baking dish.  Chop one onion.  Season with salt, pepper, and olive oil.  Cook on high for four minutes.  Set aside.

2 – Put two fistfuls of angel hair pasta in a long dish, covering with one inch water.  Season with one teaspoon of salt.  Cook, uncovered, on high for 2 minutes; then on 50 percent power for 4 minutes.  When finished cooking, cover with lid to preserve warmth.

3- Prepare broccoli, cutting off the stalk and cutting remainder into large chunks.  Cook on high for 4 minutes.

4 – Place the orange roughy on top of the onion and tomato.  Place black olives around the sides (but not on top, which would increase cooking time).  Season with salt, pepper, garlic powder, tiny snips of oregano and basil, and olive oil.  Sprinkle with generous amount of feta cheese.  Garnish with parsley.  Cook 9 minutes in the microwave, covered.

5 – Drain the pasta, and serve with appropriate utensil in a dish.  Cover to keep warm.

6 – Serve the orange roughy, divided into servings, on top of the pasta.  Serve the broccoli as a side.  Serve all hot.