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.

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CORIANDER CHICKEN WITH VIDALIA ONION & TOPPED WITH FRESH ORANGE SLICES & TOASTED PINE NUTS

–4 chicken tenderloins or breast strips

–coriander (bottled)

–Vidalia onion (one-half)

–orange (fresh, sliced)

–toasted pine nuts (microwave one-half small package for 30 seconds; stir; then microwave for 30 more seconds)

–salt and pepper

–olive oil

1 – Slice one-half Vidalia onion, and place in a covered baking dish with a little water.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Season with salt, pepper, coriander, and olive oil.  Sprinkle one-half package of toasted pine nut on top.  With a very sharp knife, cut orange slices (rounds) and place over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot. 

–chicken adapted from Real Simple magazine.

HONEY – ORANGE CHICKEN WITH ROSEMARY – GARLIC – DIJON & POTATOES

Note:  My husband gave this 5 stars out of 5.

 

–4 chicken tenderloins or breast strips

–oranges or orange juice (2, fresh; or one-third cup orange juice)

–honey

–rosemary (fresh if possible)

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

–potatoes (2, medium)

1 – Scrub and cut 2 medium potatoes into 1-inch pieces.  Place in a covered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave for 6 minutes only.  Set aside.

2 – Place chicken in a large baking dish with a little water.  Squeeze the juice of 2 oranges (or pour one-third cup of orange juice) into a small mixing bowl.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Stir and then set aside.  Season the chicken with salt, pepper, rosemary, garlic powder, and olive oil.  Place the potatoes around the chicken.  Stir the sauce again, and then pour over the chicken and the potatoes.  Microwave on high for 7 minutes.

3 – Serve the chicken hot, with the potatoes as a side.

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

HERBED CHICKEN WITH SALSA OF ORANGE – AVOCADO – GREEN ONIONS IN HONEY – LIME DRESSING

–4 chicken tenderloins or breast strips

–Mrs. Dash seasoning (I used original variety)

–salt and pepper

–olive oil

–orange (1, fresh)

–avocado (one-half, fresh)

–green onions (2 stalks, chopped)

–honey

–lime juice

1 – Place the chicken in a covered baking dish with a little water.  Season with Mrs. Dash, salt, pepper, and olive oil.  Set aside.

2 – Cut open the orange, and break apart the sections.  Cut each section into 2 pieces.  Cut open the avocado, discard the pit, and chop one-half; add to the orange in a mixing bowl.  Chop 2 stalks of green onions and add to the bowl  Season with a small amount of honey and lime juice.  Stir gently.

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

4 – Serve the chicken hot, with the salsa to the side.  I also served a salad, crowder peas, and asparagus with lemon pepper (recipes, see search box).

–salsa adapted from Martha Stewart web site; chicken original.

SPICY SHRIMP WITH GINGER – HONEY – SRIRACHA – ONION – GARLIC IN WINE – ORANGE – SOY SAUCE / RICE STICKS

–shrimp (one-half package, thawed from frozen)

–ginger (bottled)

–honey

–Sriracha chili sauce

–garlic powder

–white wine

–orange juice (juice of 1 fresh orange)

–onion (one-half, chopped)

–soy sauce

–salt and pepper

–olive oil

–rice sticks (packaged)

1 – Peel and chop one-half onion.  Place in a covered baking dish with a little white wine, soy sauce, and the juice of 1 orange.  Season with ginger, 1 tablespoon of Sriracha chili sauce, garlic powder, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the rice sticks in at least 2 inches of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Stir the thawed shrimp amid the onion and sauce.  Microwave on high for 2 minutes.

4 – Serve the shrimp with sauce atop the rice sticks.

–shrimp adapted from “my recipes” web site; rice sticks original.

CORIANDER COD WITH SALSA OF BANANA – ORANGE – CILANTRO – LIME JUICE

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

–coriander (bottled)

–clam juice (bottled)

–banana (1, fresh, ripe)

–orange (1, fresh)

–cilantro (fresh if possible)

–lime juice

–salt and pepper

–olive oil

1 – Dice the banana and orange, and place in a mixing bowl.  Season with chopped cilantro and lime juice.  Stir well.  Keep refrigerated until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, coriander, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa to the side.  I also served squash casserole, butter peas, and a salad (for recipes, see search box on this blog).

–cod adapted from “eating well” web site.

ORANGE CHICKEN WITH CUMIN – CAYENNE – ONION / BROWN RICE WITH SHREDDED SQUASH

–4 chicken tenderloins or breast strips

–orange (1, medium)

–onion (1, medium)

–cumin

–cayenne pepper

–brown rice (five-minute cook)

–summer squash (1, medium)

1 – Peel and slice an onion into large chunks.  Place the onion in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Peel and break apart the orange.  Cut each section into two pieces.  When the onion has cooked, add the orange and microwave for 3 minutes.  When finished, nestle the chicken amid the orange and onion.  Season with salt, pepper, cumin, cayenne pepper, and olive oil.  Set aside.

2 – Peel and cut the squash horizontally into two pieces.  Using the shredder attachment of a food processor, shred the squash.  Place in a covered baking dish.  Add two-thirds cup of brown rice.  Season with salt, pepper, and olive oil.  Stir.  Microwave the rice and squash together for 7 minutes.

3 – Microwave the chicken for 7 minutes.

4 – Serve the chicken hot, on top of the rice – squash vegetable.

–recipes adapted from Real Simple.

SPICY CITRUS SALMON WITH DILL – ONION – GARLIC / SEASONED BABY LIMAS / BROWN RICE / AVOCADO WITH OLIVE OIL

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

–dill

–onion (one-half, medium)

–garlic powder

–orange

–cayenne pepper

–salt and pepper

–olive oil

–baby lima beans (dried, soak overnight)

–Promise Activ margarine (heart-healthy)

–brown rice

–avocado (1, medium)

 

1 – Place 1 cup of lima beans in a slow cooker.  Add 3 cups of water.  Season with salt, pepper, olive oil, margarine, and Bac’n pieces.  Cook in the slow cooker for 6 hours on “low.”  When finished, keep the cooker on “warm” until time for dinner.

2 – Slice the one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel and section the orange.  Place the sections amid the onion in the baking dish.  Place the salmon on top of the orange and onion.  Season with salt, pepper, cayenne pepper (to taste), dill, garlic powder, and olive oil.  Set aside.

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 5 minutes.

4 – Slice the avocado and sprinkle with olive oil.  Place on a serving plate.

5 – Microwave the salmon for 6 minutes on high (more because of the bulk of the oranges).  When finished, test the center to be sure that the salmon is done.  If not, microwave for 1 minute more.

6 – Serve the salmon, hot, on top of the rice, with the lima bean as a side.  Serve the avocado cold.

–salmon adapted from wild Alaska seafood web site; other recipes original.

ORANGE CHICKEN WITH ROSEMARY – GARLIC – CAYENNE / KALE WITH GARLIC & FAUX BACON / CARROTS WITH GINGER

–4 chicken tenderloins or breast strips

–orange (1, fresh)

–lemon pepper (bottled)

–rosemary

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–kale (fresh, pre-packaged)

–Bac’n pieces

–carrots (miniature, pre-packaged)

–ginger

 

1 – Peel the orange and break apart the sections.  Place in a covered baking dish.  Then cut each section into 2 pieces.  Microwave on high for 2 minutes.  Place the chicken on top of the hot orange sections.  Season with lemon pepper, rosemary, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Fill a large, wide-mouthed, covered baking dish with kale.  Season with salt, pepper, garlic power, and olive oil.  Add 1 inch of water.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces on top, generously.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, ginger, and olive oil.  Add 1 inch of water.  Microwave for 4 minutes on high.

 

4 – Cook the chicken for 6 minutes (longer because of the volume of food that includes the orange).

5 – Serve the dinner hot.

–chicken adapted from Real Simple; carrots adapted from 1908 Provisions restaurant, Fairview Inn, Jackson, Mississippi; kale original.

CITRUS TILAPIA WITH SOY SAUCE AND BROWN SUGAR / TOMATO – AVOCADO SALAD / THYME GREEN BEANS

–2 tilapia

–orange (1)

–lime juice

–brown sugar

–soy sauce

–cayenne pepper

–garlic powder

–paprika

–salt and pepper

–olive oil

–tomato (1 large, vine-ripened if possible)

–avocado

–red wine

–parsley

–green beans (frozen, one-third package)

–thyme (fresh if possible)

 

1 – Place tilapia in covered baking dish.  Cut orange into 2 pieces, and squeeze juice onto tilapia.  Add 3 tablespoons of lime juice and  one-fourth cup of soy sauce.  Season with cayenne pepper, garlic powder, paprika, salt, pepper, and olive oil.  Add 3 tablespoons of brown sugar on top.  Set aside.

2 – Chop tomato and avocado.  Place in mixing bowl.  Add one-fourth cup of red wine.  Season with salt, pepper, and parsley.  Fold the salad gently.

3 – Place green beans in covered baking dish.  Season with salt, pepper, thyme, and olive oil.  Cook on high in microwave for 6 minutes.

4 – Cook the tilapia on high for 5 minutes.  Check on the tilapia, and if the brown sugar starts to burn, reduce power to 50 percent, and then cook twice as long as the previous remaining time.

5 – Serve the tilapia and green beans hot, and the salad cold.

–tilapia adapted from “my recipes” on web; salad and green beans original.