SPICY SALMON WITH PAPRIKA – TURMERIC – GINGER – ONION – GARLIC – PARSLEY IN A CREAMY MARINARA SAUCE ATOP PARMESAN COUSCOUS

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

–paprika, turmeric, ginger (bottled)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–parsley (fresh if possible)

–creamer (dairy or almond; soy doesn’t microwave well)

–marinara sauce (one-half jar; I used Newman’s Own cabernet)

–salt and pepper

–olive oil

1 – Place 1 and one-third cup of water in a covered baking dish, with the spice packet from a box of Parmesan couscous.  Season with a few drops of olive oil.  Microwave on high for 6 minutes (or until boiling).  When finished, add the couscous; stir.  Keep covered for at least 5 minutes.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of almond or dairy creamer and one-half medium sliced onion.  Season with 1 teaspoon of minced garlic and a few drops of olive oil.  Stir well. Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, paprika, turmeric, ginger, and olive oil.  Spread 1 teaspoon of minced garlic on top.  Finish by sprinkling with chopped, fresh parsley.  Microwave on high for 5 and one-half minutes.  When finished, test the center to be sure it is done.  If not, replace in the microwave for 1 minute more.

4 – Serve the salmon and sauce hot, atop the Parmesan couscous.

–salmon adapted from the blog, Immaculate Bites, by Imma.  Imma features Afro – Caribbean recipes made easy.

BAKED CATFISH DIPPED IN EGG – MILK – SHREDDED PARMESAN – FLOUR AND SEASONED WITH PAPRIKA & OLIVE OIL

For 4:

–catfish (2 fillets, small)

–egg

–milk (almond or soy for lactose – free; or dairy)

–Parmesan (shredded, packaged, half a package)

–flour

–paprika

–olive oil

–salt and pepper

1 – Crack an egg in a small bowl and add a little milk.  Season with salt and pepper, and then stir briskly.  Place a little flour and half a package of shredded Parmesan cheese on a plate.  Stir the flour and cheese together.  Dip the catfish, one at a time, in the egg/milk, and then roll in the flour/cheese.  Coat well.  Then place in covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the catfish hot.

–catfish adapted from the food.com web site.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

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

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

A Simple Dinner:  FROM – SCRATCH CAJUN SALMON WITH CAJUN SPICE – BLACK PEPPER – ONION POWDER – MINCED GARLIC – PAPRIKA – CAYENNE IN LEMON & CLAM JUICE SAUCE

Note:  For a tad more effort, use real sliced onion in the sauce.  Microwave initially for 3 minutes; then add salmon and spices.

For 4:

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

–Cajun seasoning (I used New Orleans – based “Slap Ya Mama”)

–onion powder

–minced garlic (in a jar)

–paprika

–cayenne pepper

–lemon juice

–clam juice

–black pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with Cajun spice, black pepper, onion powder, minced garlic, paprika, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from Healthy & Delicious Salmon Recipes.

CREAMED CHICKEN & NOODLES WITH WHITE SAUCE SEASONED BY PAPRIKA – ITALIAN SALAD DRESSING – LEMON JUICE – MINCED GARLIC – POWDERED ONION

Note:  This is a tasty comfort chicken dish.

For 4:

–6 chicken tenderloins or breast strips

–flour

–milk (almond or dairy, not soy because it doesn’t microwave well)

–paprika

–Italian salad dressing

–lemon juice

–minced garlic (in a jar)

–powdered onion (bottled; or onion bits, bottled)

–salt and pepper

–olive oil

1 – Microwave 1 cup of almond or dairy milk for one and one-half minutes on high.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then season with paprika, onion powder (or onion bits), 3 tablespoons of Italian salad dressing, 1 or 2 squirts of lemon juice, 1 tablespoon of minced garlic, and a couple of drops of olive oil.  Stir.  Place this sauce in a covered baking dish.  Microwave on high for 3 minutes.  When heated, stir well.

2 – Place the chicken in the sauce, spooning some sauce over the chicken.  Microwave on high for 8 minutes.  When finished, cut into one of the tenderloins that is the center of the dish to be sure that the chicken has cooked.  If not, replace in the microwave for 2 more minutes of cooking on high.

3 – Serve the chicken and sauce hot, atop pasta.  (Microwave pasta in water and salt for 6 minutes; then 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.)

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

 

A Simple Dinner:  HERBED SPICY SALMON WITH CORIANDER – CUMIN – PAPRIKA – CAYENNE – MINCED GARLIC – LEMON ZEST IN LEMON JUICE SAUCE

For 4:

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

–coriander, cumin, paprika, cayenne, minced garlic, cayenne pepper, lemon zest (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, cumin, paprika, minced garlic, lemon zest (lemon peel), and olive oil.

2 – Microwave on high for 7 minutes.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

SWEET COD WITH TOMATO – ONION – GARLIC – CINNAMON – PAPRIKA – PARSLEY IN MARINARA & WHITE WINE SAUCE

For 4:

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

–sugar

–tomato (medium, fresh, chopped)

–onion (one-half, medium, sliced)

–garlic (minced, in a jar)

–cinnamon

–paprika

–parsley (fresh)

–marinara sauce (I used Newman’s Own cabernet)

–white wine

–salt and pepper

–olive oil

1 – Chop 1 tomato and one-half onion, and place in a covered baking dish with a little white wine and 3 tablespoons of marinara sauce.  Add 1 tablespoon of minced garlic and 1 teaspoon of sugar.  Season with salt, pepper, cinnamon, paprika, and olive oil.  Microwave on high for 5 minutes.

2 – When finished, nestle the cod amid the sauce, spooning a little on top.  Season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, with the sauce.  Place atop pasta, rice, or quinoa as desired (recipes for microwave, see search box on this blog).

–cod adapted from NYT Cooking web site.

PARSLEYED SALMON – SHRIMP – ASPARAGUS SEASONED WITH MINCED GARLIC & PAPRIKA IN FAUX BUTTER SAUCE

For 4:

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

–shrimp (thawed from frozen, 8 to 10 small)

–asparagus (1 handful, fresh)

–minced garlic (1 teaspoon)

–paprika

–parsley (fresh)

–salt and pepper

–margarine (Promise, heart-healthy)

1 – Place the salmon in a covered baking dish with a little water.  Add asparagus on each side, not covering the salmon.  Season with 1 teaspoon of minced garlic, paprika, salt, pepper, chopped parsley and dots of Promise margarine.  Set aside.

2 – Place 8 to 10 small, thawed shrimp in a covered microwaveable bowl.  Season with minced garlic, paprika, salt, pepper, and a little Promise margarine.  Set aside.

3 – Microwave the salmon and asparagus for 7 and one-half minutes on high.  When finished, keep covered to preserve warmth.

4 – Microwave the shrimp for 2 minutes.  Then pour over the salmon and asparagus.

5 – Serve the salmon, shrimp, and asparagus hot.

–recipe adapted from Valentino’s Corner blog.

HOT OPEN – FACED CHICKEN SANDWICHES WITH BABY BELLA MUSHROOMS – PARMESAN – FAUX BACON – PAPRIKA IN MILK WHITE SAUCE ATOP BUTTERED & SPLIT WHOLE WHEAT ENGLISH MUFFINS

For 4:

–6 chicken tenderloins or breast strips

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

–Parmesan cheese (shredded)

–Bac’n pieces (soy bacon)

–paprika

–milk (half cup, dairy or almond, not soy)

–flour (1 heaping tablespoon)

–whole wheat English muffins (6)

–olive oil

–salt and pepper

–margarine (Promise margarine is heart-healthy)

1 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 heaping tablespoon of flour.  When the milk has heated, slowly add it to the flour, stirred very briskly.  Season with salt and pepper.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add the white sauce.  Slice 6 to 8 baby bella mushrooms, and add on top of the chicken.  Sprinkle with Parmesan cheese.  Microwave on high for 8 minutes.  When finished, sprinkle Bac’n pieces on top (the Bac’n pieces will be crispy if not cooked).

3 – Split 6 whole wheat English muffins, and spread with Promise margarine.  Microwave on high for 2 minutes.

4 – Serve the chicken and sauce atop the English muffins.

–chicken sandwiches adapted from To the Taste of a King.

SPICY PAPRIKA CREAMED COD WITH WORCESTERSHIRE – CHOPPED ONION – LEMON ZEST

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

–hot sauce (like Tabasco)

–paprika

–creamer (dairy or soy)

–Worcestershire sauce

–onion (one-half, medium, sliced)

–lemon zest (lemon peel)

1 – Slice half a medium onion, and place a covered baking dish with a little dairy or soy creamer.  Add a few drops of hot sauce and a few drops of Worcestershire sauce.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, and spoon a little sauce on top.  Season the cod with salt, pepper, paprika, lemon jest, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the sauce and onions.

–cod adapted from The Elegant but Easy Cookbook.

SPICY PAPRIKA – LEMON SALMON WITH ONION IN FIRE – ROASTED MARINARA & WHITE WINE SAUCE ATOP JASMINE RICE

–salmon (size of 3 decks of cards)

–paprika

–lemon juice

–onion (one-half, sliced)

–marinara sauce (I used Newman’s Own fire roasted marinara)

–white wine

–jasmine rice

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, allow to sit 5 minutes.  Keep covered.

2 – Slice one-half onion, and place in a covered baking dish.  Add one-third jar of marinara sauce, a little white wine, and season with paprika, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.  When finished, nestle the salmon in the sauce.  Drench the salmon in lemon juice.  Season the salmon with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the jasmine rice.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

SALMON WITH PAPRIKA – LIME – BROWN SUGAR & SALSA OF AVOCADO – FRESH TOMATO – GREEN ONION – LIME

Note:  This is recommended for company.  For four people, double the food and the cooking time.

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

–paprika (bottled)

–lime juice (bottled)

–brown sugar

–avocado (one-half, diced)

–tomato (one-half, medium, diced)

–green onion (2 stalks, chopped)

–salt and pepper

–olive oil

1 – Dice one-half avocado, and place in a mixing bowl.  Dice one-half medium fresh tomato, season with salt and pepper, and place in the bowl.  Chop 2 stalks of green onion, and place in the bowl.  Season with lime juice to taste.  Stir gently but thoroughly.  Keep in refrigerator until time for dinner.

2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lime juice.  Season with salt, pepper, paprika, and olive oil.  Sprinkle 2 tablespoons of brown sugar on top.  Microwave for 5 minutes on high.

3 – Serve the salmon hot, with the salsa on top or just beside.

–salmon and salsa adapted from the “Random Food I Make” blog site.

TRIPLE SPICY COD WRAPPED IN HERB CORNBREAD CRUMBS & SEASONED WITH CREOLE – PAPRIKA – SRIRACHA – SUGAR – CLAM JUICE

Note:  On a scale of 1 to 5, with 5 being the hottest, this recipe is a 4.

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

–herb cornbread crumbs (packaged; I used Pepperidge Farm)

–creole seasoning (or Cajun)

–paprika (bottled)

–sriracha chili sauce (bottled)

–sugar

–clam juice (or fish broth)

1 – Place the cod in a plastic bag.  Season with salt, pepper, creole seasoning, paprika, and olive oil.  Pour a small amount of herb breadcrumbs in the bag.  Shake well.  Then place the breaded cod in a covered baking dish (no water). 

2 – In a small mixing bowl, place 1 teaspoon of sriracha chili sauce and 3 tablespoons of clam juice.  Stir well.  Then pour the sauce over the cod.  Sprinkle 1 teaspoon of sugar over the cod.

3 – Microwave the cod for 6 minutes on high.  (Cod is done when it begins to break apart.)

4 – Serve the cod hot, warning your family that the cod is very, very spicy.

–cod inspired by allrecipes.com

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

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

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice 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 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

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

–coriander, paprika (bottled)

–chickpeas (one-fourth cup, canned)

–tomato (fresh, 1, medium)

–black olives (1 small can, drained)

–onion (one-half, sliced)

–jasmine rice (sticky white rice)

–salt and pepper

–olive oil

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a little olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-quarter cup of chickpeas, 1 chopped medium tomato, 1 small can (drained) of black olives, and one-half sliced onion in a covered baking dish with a little water.  Season with salt, pepper, a small amount of paprika, and a generous amount of coriander, plus olive oil.  Microwave on high for 3 minutes.  Then nestle the salmon amid the vegetables.  Season the salmon with salt, pepper, paprika, coriander, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon and vegetables hot, atop the jasmine rice.  I also served a salad and zucchini topped with Parmesan, olive oil, and cornbread dressing.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

LEMONY SHRIMP SALAD WITH DIJON – HORSERADISH – MAYONNAISE / BACON-FLAVORED AVOCADO DIP WITH PAPRIKA & LEMON / OVEN FRIED GARLIC – HERB EGGPLANT

–shrimp (half a package, thawed from frozen)

–lemon juice

–Dijon mustard

–horseradish sauce (bottled)

–mayonnaise

–avocado (1, medium)

–Bac’n pieces (soy bacon)

–paprika

–garlic – herb breadcrumbs

–olive oil

–salt and pepper

–eggplant (one-half, large, no peel)

1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water.  Microwave for 3 minutes on high.  When finished, drain the shrimp in a colander.  Place the shrimp in a small mixing bowl.  Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise.  Season with salt.  Stir well.  Keep in the refrigerator until time for dinner.

2 – Cut open an avocado and remove the pit.  Cut the avocado while still in the shell, and then turn out on a cutting board.  Mash the avocado with a fork.  Place in a small mixing bowl.  Season with Bac’n pieces, paprika, and lemon juice.  Stir well.  Keep in the refrigerator until time for dinner.

3 – Cut 3 large slices of eggplant, and the cut around the peel.  Discard the peel.  Slice the eggplant in pie-shaped pieces.  Place in a plastic bag with a very tiny amount of water and some olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Place the eggplant in a covered baking dish with a little water.  Add more olive oil if desired.  Microwave on high for 4 minutes.

4 – Serve the avocado dip as an appetizer.  Then serve the shrimp salad cold, with the eggplant as a side.

–avocado dip and shrimp salad from To the Taste of a King; eggplant original.

CATFISH DELTA WITH PAPRIKA – CAJUN SEASONING – PARMESAN – WORCESTERSHIRE & WRAPPED IN CORN FLAKE CRUMBS

–catfish fillet (large)

–paprika (bottled)

–Cajun seasoning (or Creole)

–Parmesan cheese (shredded)

–Worcestershire sauce (bottled)

–corn flake crumbs (or corn chex crumbs)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes or corn chex in a plastic bag.  With the back of an ice cream spoon against the kitchen counter, break apart the corn to make crumbs.  Season with paprika,Parmesan cheese, and a little salt.  Shake well.  In a separate plastic bag, place the catfish.  Mix together a small amount of olive oil and 1 tablespoon of Worcestershire sauce in a small dish, and then pour on the catfish in the plastic bag.  Pour the corn crumbs on the catfish, and shake well.  Place the catfish in a covered baking dish (without water).  Microwave on high for 4 minutes.

2 – Serve the catfish hot.  I also served broccoli and bean soup (recipes, see the search box on this blog).

–catfish adapted from the food network web site.

GARLIC COD WITH TOMATO – ONION – CELERY  –  PARSLEY IN WHITE WINE – BRANDY SAUCE / PAPRIKA SQUASH WITH ONION IN MILK SAUCE

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

–garlic powder

–tomato (1, medium, fresh, chopped)

–onion (1, divided, medium)

–celery (1 stalk, chopped fine)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–squash (2, medium, sliced)

–paprika (bottled)

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Place 1 chopped tomato, one-half chopped onion, and 1 chopped stalk of celery in a covered baking dish with a little white wine and 2 tablespoons of brandy.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Microwave on high for 5 minutes.  Then place the cod amid the vegetables.  Season with salt, pepper, garlic powder, cayenne pepper (optional), and olive oil.  Sprinkle chopped parsley on top.  Set aside.

2 – Slice the squash and place in a covered baking dish.  Chop one-half onion and place in the dish amid the squash.  Season with salt, pepper, a little paprika, and olive oil.  Add a small amount of milk.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes on high.

4 – Serve the cod hot, with the squash as a side.  I also served a salad as a first course.

–cod adapted from a lobster recipe in Edward Giobbi’s Eat Right, Eat Well—the Italian Way; squash adapted from the web, a recipe for scallop squash.

CRAB BISQUE SOUP

–crabmeat (2 cans, drained)

–milk (dairy, almond, or soy, 2 cups)

–Parmesan cheese (shredded, one-half cup)

–paprika

–lemon juice

–Worcestershire sauce

–egg yolks (2)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–flour (4 tablespoons)

1 – Place 2 cups of milk in a microwaveable bowl.  Microwave on high for 2 minutes.  In a separate bowl, add 4 tablespoons of flour.  When the milk has heated, slowly add a half cup to the flour.  Stir briskly. 

2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour.  Add one-half cup of Parmesan cheese, and 2 egg yolks.  Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil.  Stir well.  Microwave on high for 8 minutes.  Then stir.  Microwave for another 7 minutes.  Then stir.  Let cool briefly before serving.  Soup should be somewhat thick.

3 – Serve the crab bisque soup as a main course.  I also served a green salad and tomato pie (for recipes, use the search box in this blog).

–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–toasted walnuts (toast in microwave briefly, don’t let burn)

 

1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice.  Season the chicken with salt, pepper, paprika, garlic salt, and olive oil.  Set aside.

2 – Slice the one-half onion, and place in the bottom of a covered baking dish.  Peel and slice the squash.  Place on top of the onion.  Cut green onion into one-fourth inch pieces, and sprinkle on top.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing.  Place salad greens, feta cheese, and toasted walnuts in a mixing bowl.  Season with salt and pepper.  Add the dressing (to taste).  Stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the salad as the first course.  Then serve the chicken hot, with the squash as a side.

–chicken adapted from allrecipes.com; other recipes original.

DILLED SALMON WITH LEMON & GARLIC TOPPED WITH GREEN ONIONS / TENDER YOUNG SQUASH WITH PAPRIKA – ONION – PARMESAN – BREADCRUMBS / BABY SPINACH WITH RED BELL PEPPER

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

–dill (fresh if possible)

–green onions (2 stalks)

–garlic salt

–squash (5 tender, young, small squash)

–paprika

–onion (one-half, chopped)

–Parmesan cheese

–breadcrumbs (plain, boxed)

–spinach (fresh, packaged)

–red bell pepper (2 slices)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with garlic salt, salt, pepper, and dill.  Cut the stalks of green onion into one-half inch pieces.  Sprinkle the green onion on top of the salmon.  Season with olive oil.  Set aside.

2 – Slice one-half onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Peel the squash and cut in half, lengthwise.  Place on top of the onion.  Season with salt, pepper, paprika, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.  Squash will be firm; if more tender squash are desired, microwave for 8 minutes.

3 – Chop the red bell pepper.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Empty the bag of spinach on top of the bell pepper.  Season with salt, pepper, garlic salt, and olive oil.  Microwave for 5 minutes.  When finished, stir to bring the red bell pepper to the surface.

4 – Microwave the salmon for four and one-half minutes on high.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute.

5 – Serve the salmon hot, with the squash and spinach as sides.

–salmon adapted from allrecipes.com; other recipes original.

SPICY & CRUNCHY PAPRIKA OVEN FRIED CHICKEN / WHOLE WHEAT STUFFING WITH ZUCCHINI AND ONION / KALE WITH SALAD TOPPING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crunchy breading

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–zucchini (1, fresh)

–onion (one-half, medium)

–garlic salt

–whole wheat stuffing mix (boxed)

–chicken broth (non-fat, low sodium)

–kale (fresh, 3 handfuls)

–Southwest salad topping

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, paprika, and olive oil.  Add half a package of Shake ‘n Bake extra crunchy breading.  Shake well.  Place in a covered baking dish with a very, very small amount of water.  Set aside.

2 – Peel and chop the zucchini and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  When finished, add the stuffing to the vegetables.  Stir.  Add enough chicken broth almost to cover the stuffing.  Set aside.

3 – Place the kale in a covered baking dish.  Season with salt, pepper, Southwest salad topping, and olive oil.  Add one-half inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the stuffing for one and one-half minutes.

6 – Serve the hot chicken on top of the stuffing, with the kale as a side.

–recipes original.

BEER – BATTERED COD WITH PAPRIKA & GARLIC / FARMERS’ MARKET POTATOES / BACON – FLAVORED KALE

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

–beer (can)

–plain breadcrumbs (boxed)

–paprika

–garlic salt

–salt and pepper

–olive oil

–potatoes (young, small, about 8)

–kale (fresh, packaged)

–Bac’n pieces

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, beer, and olive oil.  Pour in one-third cup of plain breadcrumbs.  Shake well.  Place in a covered baking dish with a little beer.  Set aside.

2 – Wash and scrub the young potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the washed kale in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 8 minutes (longer because of the beer in the dish).

5 – Serve the cod hot, with the potatoes and kale as sides.

–cod adapted from food.com; vegetables original.

COLD BOILED SHRIMP WITH HOMEMADE TARTAR SAUCE / PAPRIKA POTATOES / BROCCOLI WITH BLACK OLIVES & TOMATO

–shrimp (frozen, one-half package, deveined, tail-off)

–mayonnaise

–lemon juice

–sweet pickle relish

–onion (one-half, small)

–paprika

–Bartlett potatoes (4, small)

–black olives (1 small can)

–tomato (1, medium, chopped)

–broccoli (1 small head)

–salt and pepper

–olive oil

1 – Pour half of the package of shrimp into a large, wide-mouthed, baking dish.  Add 1 inch of water.  Microwave on high for 2 minutes.  Drain and cool in the refrigerator.

2 – Place about one-half cup of mayonnaise in a small mixing bowl.  Add 2 tablespoons of sweet pickle relish.  Chop, in fine pieces, one half of an onion; then add to the bowl.  Season with 1 squirt of lemon juice, salt, and pepper.  Stir well.  Let sit in the refrigerator to season.

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

4 – Cut florets and stems from the stalk of broccoli, and discard the stalk.  Arrange in a covered baking dish.  Season with salt, pepper, and olive oil.  Chop a tomato, season with salt, pepper, and garlic salt, and add to the baking dish.  Also add 1 small can of sliced black olives.  Microwave on high for 4 minutes.

5 – Serve the shrimp cold, with the tartar sauce.  Serve the hot potatoes and broccoli casserole as sides.

–broccoli recipe adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

COD ROLLED IN CRUMBS & MAYONNAISE / SCALLOPPED DUTCH POTATOES WITH PAPRIKA & ONION / CAESAR SALAD WITH FETA – TOASTED WALNUTS – GREEN ONIONS

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

–seasoned crackers (gluten free, one-half package)

–mayonnaise

–Dutch potatoes (one-half package)

–milk (almond or soy)

–paprika

–minced onion

–salt and pepper

–olive oil

–spring mix (salad greens, one-half package)

–feta cheese (one-half package)

–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)

–green onions (2 stalks)

 

1 – Slice the potatoes one-fourth inch in diameter.  Place in a covered baking dish.  Season with salt, pepper, paprika, onion, and olive oil.  Add milk just to cover.  Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place spring mix in mixing bowl.  Add walnuts and feta cheese.  Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper.  Stir in Caesar dressing. 

3 – Place cod on a large plate.  Season with salt and pepper.  Spread a small amount of mayonnaise on both sides.  Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs.  Place in a covered baking dish.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the salad as an appetizer.  Then serve the cod hot with the potatoes as a side.

–recipes original.

COD WITH BASIL IN TOMATO – ONION SAUCE / BUTTERY DUTCH POTATOES WITH PAPRIKA

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

–basil

–tomatoes (2, fresh, medium)

–onion (1, medium)

–salt and pepper

–olive oil

–Dutch potatoes (one-half package)

–paprika

 

1 – Place the potatoes in a covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.

2 – Peel and slice the onion into eight parts.  Place in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Wash tomatoes and slice into large chunks, about 1 inch each.  Add the tomatoes to the onion.  Season with salt, pepper, and basil.  Microwave both onion and tomatoes for 3 minutes.  Nestle the cod amid the onion and tomatoes.  Season with salt, pepper, basil, and olive oil.  Microwave the cod, with the tomatoes and onion, for 7 minutes.

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

–recipes adapted from Real Simple.

A Simple Dinner:  ORANGE ROUGHY WITH PAPRIKA – GARLIC – ONION / BUTTERY DUTCH POTATOES / BROCCOLI WITH HOT SAUCE

Note:  This easy recipe for orange roughy got a “5” out of 5  from 47 reviewers.

–orange roughy (2 medium filets)

–paprika

–garlic powder

–minced onion

–salt and pepper

–olive oil

–Dutch potatoes (8 to 10, small)

–broccoli (1 stalk, fresh)

–hot sauce (such as Texas Pete)

1 – Place the Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  Check to be sure that water has not boiled out.

2 – Place the orange roughy in a covered baking dish with a little water.  Season with paprika, garlic powder, minced onion, salt, pepper, and olive oil.  Set aside.

3 – Cut the stalk of the broccoli away from the florets and stems, and then discard the stalk.  Break apart the broccoli.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the orange roughy for 6 minutes.

5 – Serve the dinner hot with hot sauce for the broccoli.

–orange roughy adapted from food.com web site; other recipes original.

PARMESAN CHICKEN WITH PAPRIKA & FAUX BACON IN BROTH / WHOLE WHEAT STUFFING WITH DRIED BERRIES – TOASTED WALNUTS – ONION / SPLIT PEA SOUP WITH SMOKED TURKEY – ONION – FAUX BACON / TOMATO – FETA SALAD WITH CAPERS – BASIL – GREEN ONION – BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL

Note:  The split green pea soup cooks all day long, 8 to 10 hours, in a slow cooker.

 

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–paprika

–Bac’n pieces (soy bacon)

–plain breadcrumbs (boxed, one-third cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–whole wheat stuffing (one-half box)

–mixed dried berries (packaged)

–toasted walnuts (about a dozen; toast a package in advance, half a package for 2 minutes in microwave; stir; then 2 minutes more)

–onion (1, divided, sliced)

–green peas (frozen, packaged)

–garlic powder

–smoked turkey slices (sandwich meat, 6 slices, cut up)

–tomatoes (fresh, 2, sliced)

–feta cheese (one-half package)

–green onions (2, sliced, fresh)

–capers (2 tablespoons)

–basil

 

1 – Before leaving home in the morning, place the green peas in a slow cooker.  Add 2 cups of chicken broth.  Slice one-half onion and add to cooker.  Dice smoked turkey slices and add.  Season with salt, pepper, Bac’n pieces, garlic powder, and a few drops of olive oil.  Cook on low for 8 to 10 hours.

2 – When ready to prepare dinner, place the chicken in a plastic bag.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Shake well.  Place the chicken in a covered baking dish with a little chicken broth.  Sprinkle a generous amount of Parmesan cheese on top.  Set aside.

3 – Slice one-half onion and place in covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, add stuffing to the dish.  Then add walnuts, berries, and chicken broth almost to cover.  Stir.  Season with olive oil.  Microwave on high for 2 minutes.

4 – Slice the tomatoes and place on a serving plate.  Slice the green onions and sprinkle on top.  Sprinkle feta and capers on top.  Season with salt, pepper, basil, basalmic vinegar, and extra virgin olive oil. 

5 – Microwave the chicken for 5 minutes.

6 – Serve the soup as a first course.  Then serve the chicken on top of the stuffing, with the tomato salad on the side.

–recipes original.

CHICKEN WITH SPICY HERBS IN RED WINE – MUSHROOM SAUCE / KALE WITH GARLIC AND FAUX BACON / GARLIC PASTA

–4 chicken tenderloins or breast strips

–red wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–garlic and herb breadcrumbs (boxed)

–mushrooms (6 or 8 baby bellas, sliced)

–paprika

–cayenne pepper

–thyme

–garlic powder

–onion bits (bottled)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–Bac’n pieces (soy bacon)

–pasta

 

1 – Place 1 cup of pasta in a large baking dish.  Add water just to cover.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 2 and one-half minutes, and then microwave on 50 percent power for 8 and one-half minutes.  Keep covered to preserve warmth.  Drain before serving.

2 – Place the sliced mushrooms in a covered baking dish.  Add one-quarter cup of red wine and one-quarter cup of chicken broth.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs in the bag.  Shake well.  Place the chicken in the baking dish.  Season the chicken with paprika (a generous amount), cayenne pepper (to taste), thyme, garlic powder, onion bits, and olive oil.  Set aside.

3 – Place the kale in a large baking dish.  Add 1 inch of water.  Season with salt, pepper, garlic powder, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot, with the chicken on top of the pasta, and the kale as a side.

–chicken adapted from food.com web site, chef Emeril; other recipes original.

OVEN FRIED COD WITH PAPRIKA & GARLIC / SQUASH WITH PAPRIKA – GARLIC – ONION IN A MILK SAUCE

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

–plain breadcrumbs (boxed)

–paprika

–garlic

–salt and pepper

–olive oil

–squash (1 large or 2 medium, fresh)

–onion (one-half, medium)

–milk (dairy if not lactose intolerant, soy, or almond)

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Set aside.

2 – Peel the squash and slice.  Place in a covered baking dish.  Slice the onion and place with the squash.  Season with salt, pepper, paprika, garlic, and olive oil.  Pour in a little milk, about one-third cup.  Microwave for 4 minutes on high.

3 – Microwave the cod for 6 minutes.  Cod is done when it starts to break apart.

4 – Serve the dinner hot.

–cod original; squash adapted from “healthy recipes for kids” web site for pattypan (scallop) squash.

PAPRIKA COD / BROCCOLI PILAF WITH QUINOA – ALMONDS – ONION

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

–paprika

–salt and pepper

–olive oil

–broccoli (1 small stalk)

–chicken broth (non-fat, low sodium)

–quinoa

–almonds (sliced, one-half small package)

–onion (one-half, medium)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Set aside.

2 – Place one-half cup of quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Add 2 drops of olive oil.  Stir.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 7 minutes.

3 – Cut stalk from the broccoli, and then break up the broccoli into small pieces.  Chop in a food processor.  Then place in a covered baking dish.  Slice the onion, and place in the dish with the broccoli.  Add the almonds.  Stir.  Season with salt, pepper, and olive.  Add a little chicken broth.  Microwave for 4 minutes on high.  When finished, stir together the broccoli, onion, and almonds with the quinoa.  Keep covered to preserve warmth.

4 – Microwave the cod for 6 minutes.  Cod is finished when it begins to break apart.

5 – Serve the dinner hot.

–dinner cod adapted from Real Simple (web)

PAPRIKA COD WITH CAPERS – CAYENNE – GARLIC / GARLIC PASTA

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

–capers (about a dozen)

–lemon juice

–cayenne pepper

–garlic powder

–paprika

–pasta

–salt and pepper

–olive oil

 

1 – Measure 1 cup of pasta into a covered baking dish.  Fill with water just to cover.  Season with one-half teaspoon of salt, garlic powder, and a few drops of olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished, keep covered to preserve warmth.  Before serving, drain in a colander. 

2 – Place cod in a covered baking dish.  Add a little water, and drench the cod in lemon juice.  Season with cayenne pepper (just a little), garlic powder, paprika, salt, pepper, and olive oil.  Add the capers on top.  Microwave on high for 6 minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute.  (Thick cod may take up to 4 minutes longer.  Do not overcook.)

3 – Serve the cod, hot, on top of the pasta.  I also served squash casserole, which can be found by using the search box in this blog.

–cod adapted from “healthy recipes” on the web; pasta original.

A Simple Dinner:  TILAPIA WITH CAPERS & HERBS

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

–capers (a dozen)

–paprika

–oregano

–garlic powder

–lemon juice

–salt and pepper

–olive oil

1 – Place the tilapia in a covered baking dish.  Add a little water.  Drench with lemon juice.  Season with paprika, oregano, garlic powder, salt, pepper, and olive oil.  Add capers on top.

2 – Cook the tilapia for 4 and one-half minutes in the microwave on high.

3 – Serve the tilapia hot.  I also served broccoli and quinoa, which can be found in the search box on this blog.

–tilapia from Taste of Home web site.

A Simple Dinner:  CAJUN COD / BUTTERED CARROTS WITH DILL / SCALLOPPED POTATOES / BUTTER BEANS WITH FAUX BACON

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

–Cajun spice (boxed)

–miniature carrots (fresh, peeled, and packaged)

–dill

–Irish potato (white potato, medium size)

–milk (dairy, soy, or almond)

–paprika

–butter beans (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–Promise Activ (heart-healthy margarine)

–salt and pepper

–olive oil

 

1 – Place cod in a covered baking dish.  Add a little water.  Season with salt, pepper, Cajun spice, and olive oil.  Set aside.

2 – Empty one-third package of carrots onto cutting board.  Slice carrots into 2 pieces each.  Place in a covered baking dish.  Season with salt, pepper, dill, and Promise Activ.  Microwave on high for 4 minutes.

3 – Scrub white potato thoroughly.  Slice into one-quarter inch pieces, the width of the potato.  Place in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Add 1 inch of milk.  Cook on high in the microwave for 5 minutes, and then cook on 50 percent power for 10 minutes.  Keep covered to preserve warmth.

4 – Use colander to drain butter beans.  Rinse well.  Place in covered baking dish with a little water.  Season with pepper, Bac’n pieces, and Promise Activ.  Cook on high in the microwave for 3 minutes.

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

6 – Serve the meal hot.

–recipes original.

COD WITH RED BELL PEPPER, THYME, & PAPRIKA / GREEN BEANS WITH ALMONDS

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

–red bell pepper (2 slices cut from the pepper)

–thyme

–paprika

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–green beans (frozen)

–sliced almonds (one-third small package)

 

1 – Dice the red bell pepper.  Place in the bottom of a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Place the cod on top of the pepper.  Season with thyme, salt, pepper, paprika, and olive oil.  Sift a few breadcrumbs on top.  Set aside.

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

3 – Cook the cod in the microwave on high for 6 minutes.  The cod is done when it begins to break apart.

4 – Serve the cod and green beans hot.  I also served tomato pie, which can be found on this blog by using the search box.

–cod adapted from “Prevention” web site; green beans original.

OVEN FRIED GINGERED SALMON / SQUASH CASSEROLE WITH GREEN ONIONS

–salmon (the size of 3 decks of cards)

–fine plain breadcrumbs (boxed)

–ginger

–clam juice

–2 eggs

–olive oil

–salt and pepper

–summer squash (2 medium)

–green onions (one-half bunch)

–paprika

–milk (dairy, soy, or almond)

–Parmesan cheese

 

1 – Break the eggs into a bowl.  Add a teaspoon of milk, and season with salt, pepper, and olive oil.  Beat briskly.  Submerge the salmon in the egg.  Spread breadcrumbs on a plate.  Turn the salmon in the breadcrumbs.  Transfer the salmon to a covered baking dish.  Add one-fourth cup of clam juice to the dish.  Sprinkle the salmon with salt, pepper, ginger, and a few breadcrumbs.  Season with olive oil.  Set aside.

2 – Peel and slice the squash into one-fourth inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and paprika.  Slice the green onions into one-half inch pieces.  Place on top of the squash.  Sprinkle some breadcrumbs on top.  Season with olive oil.  Pour in 1 inch of milk.  Cook on high in the microwave for 5 minutes.

3 – Cook the salmon on high in the microwave for 4 and one-half minutes.  When finished, check the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the dinner hot.

–salmon adapted from The New York Times 60-Minute Gourmet; squash adapted from the web, Healthy Recipes for Kids (scallop squash).

SALMON WITH PAPRIKA & GARLIC / CHICKPEA SLAW / SEASONED TOMATO / EGGPLANT APPETIZER WITH PARSLEY & TOMATO SAUCE

–salmon (the size of 3 decks of cards)

–paprika

–garlic powder

–parsley (fresh if possible)

–chickpeas (one-half can)

–slaw (one-half package)

–cumin

–coleander

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–tomato (one-half per portion)

–eggplant (1 medium)

–tomato sauce (one-fourth can)

–onion (one-half medium)

–red wine (cooking wine is fine)

–Triscuits (or other crackers)

 

1 – Wash eggplant with soap and water, and then use a fork to pierce the skin all over.  Cook in microwave on a plate on high for 5 minutes on one side; then turn over and cook for 5 minutes on the other side.  Let cool (in microwave or in refrigerator).

2 – Cut off stem of the eggplant, and then cut open the eggplant lengthwise.  Rake out the pulp of the eggplant onto a cutting board. Discard the skins.  Cut the pulp two ways across.  Place in a mixing bowl.  Season with salt, pepper, garlic powder, 2 tablespoons of red wine, tomato sauce, parsley, and olive oil.  Stir well.  Refrigerate until cool.

3 – Place the salmon in a covered baking dish.  Add a little water.  Season with paprika, garlic powder, olive oil, and parsley.  Set aside.

4 – Add one-half package of shredded cabbage (slaw) to a mixing bowl.  Pour in one-half can of rinsed chickpeas.  Chop one-half onion.  Season the slaw with cumin, coriander, salt, pepper, olive oil, and mayonnaise (2 tablespoons).

5 – Cut a tomato in half.  Place in covered baking dish.  Season with salt, pepper, paprika, and garlic powder.  Cook for 2 minutes in the microwave on high.

6 – While serving eggplant appetizer with crackers, cook salmon for 4 and one-half minutes on high in the microwave.  When finished, test to be sure that center is done.  If not, continue cooking for 1 minute more.

7 – Serve the salmon and tomato hot, and the slaw cold.  Serve the eggplant appetizer cold.

–salmon and tomato adapted from Real Simple; slaw adapted from the web site “serious eats”; eggplant recipe original.

PAPRIKA TILAPIA WITH WHITE WINE & SHERRY / GREEN SALAD WITH STRAWBERRIES, FETA, & WALNUTS / GARLIC ZUCCHINI WITH ONION

–tilapia (2 medium)

–white wine and sherry (cooking variety us fine)

–paprika

–cream or milk (dairy, soy, or almond, plain)

–plain fine breadcrumbs

–parsley (fresh if possible)

–salt and pepper

–olive oil

–salad greens

–strawberries (fresh, 4 or 5)

–feta cheese

–walnuts (toasted)

–salad dressing of your choice

–onion (1, divided)

–zucchini (1 large)

–garlic powder

 

1 – Place the tilapia in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of sherry.  Sprinkle the tilapia with paprika and parsley.  Set aside.

2 – Peel and slice a zucchini into one-fourth inch slices.  Chop one-half of an onion.  Place the zucchini and onion in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 4 minutes.

3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl.  Season with salt and pepper.  Add your favorite salad dressing, just to coat.   Transfer to a serving bowl.

4 – Place one-third cup of cream or milk in a microwaveable dish.  Cook on high in the microwave for 1 minute.  Set aside.

5 – Cook the tilapia on high for 6 minutes.  When finished, pour the cream or milk over the whole.

6 – Serve the tilapia and zucchini hot, and the salad cold.

–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.

A Simple Dinner:  SALMON WITH MAPLE SYRUP & SPICES / CAESAR SALAD WITH WALNUTS & FETA / CAULIFLOWER WITH WHITE WINE, GARLIC, & PARMESAN

–salmon (the size of 3 decks of cards)

–maple syrup

–cumin

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–salad greens

–Caesar salad dressing

–walnuts

–feta cheese

–cauliflower (one-half head)

–white wine (cooking wine is fine)

–garlic powder

–Parmesan cheese

 

1 – Place the salmon in a covered baking dish with a little water.  Season with cumin, paprika, cayenne pepper, salt, pepper, and olive oil.  Set aside.

2 – Cut off cauliflower from head in small pieces.  Add to a large, covered baking dish.  Add 1 inch of white wine.  Season with garlic, salt, pepper, and olive oil.  Cook on high in microwave for 10 minutes.  When finished, sprinkle Parmesan cheese over the whole.

3 – Add 2 handfuls of salad greens to mixing bowl.  Add 1 handful of walnuts and one-half cup of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing.  Stir well.

4 – Cook the salmon on high for 4 and one-half minutes.  Test when finished, in center, to be sure it is done.  If not, return to microwave for 1 minute.

5 – Serve the salad cold while the salmon is cooking.  Serve the salmon and cauliflower hot.  Place the maple syrup on the table for pouring, sparingly, on the salmon.

–salmon adapted from glory of my life blog; salad and cauliflower original.

COD WITH PAPRIKA, THYME, AND CILANTRO / SLAW WITH HONEY, SHERRY, AND DEJON MUSTARD

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

–paprika

–thyme, cilantro (fresh if possible)

–lemon juice

–olive oil

–salt and pepper

–shredded cabbage (one-half package)

–honey

–sherry (cooking sherry is fine)

–Dejon mustard

–onion (one-half, medium)

–green olives (one-half cup)

 

1 – Place the cod in a baking dish with cover.  Drench with lemon juice.  Add a little water.  Season with paprika, thyme, cilantro, salt, pepper, and olive oil.  Set aside.

2 – Place shredded cabbage in a mixing bowl.  Add 2 tablespoons of honey, 2 tablespoons of sherry, and 1 tablespoon of Dejon mustard. Chop onion and add to the mixing bowl.  Cut the green olives into two pieces each and add to the bowl.  Season with salt, pepper, and olive oil.  Stir well.

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

4 – Serve the cod hot and the slaw cold.

–cod and slaw inspired by Yummly, Food52, on the web.

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.

SPICY SALMON WITH AVOCADO SALSA / TOMATO CASSEROLE

–salmon (the size of 3 decks of cards)

–paprika

–cumin

–onion bits (bottled)

–cayenne pepper

–salt and pepper

–olive oil

–avocado

–onion

–cilantro (fresh if possible)

–tomatoes (2, medium)

–white bread (2 slices)

 

1 – Slice tomatoes into big chunks and add to wide-mouthed, covered baking dish.  Break up the white bread into 1-inch pieces and add to the tomatoes.  Add a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.  Let sit at least 15 minutes to cool down.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, a little cumin, paprika, onion bits, cayenne pepper, and olive oil.  Add a little water to the dish.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test the center; if not done, then return to the microwave for 1 minute more.

3 – Chop avocado in fine pieces.  Also chop one-half onion in fine pieces.  Add to mixing bowl.  Season with cilantro (to taste), salt and pepper.  Stir well, mashing somewhat the avocado.

4 – Serve the avocado salsa on top of the salmon, with the tomato casserole as a side.

–salmon and salsa adapted from the “cookie rookie” blog; tomato casserole adapted from Mattie Hopkins (Ayden, North Carolina, and Takoma Park, Maryland).

SHRIMP-TOMATO SALAD / CARROTS WITH BROWN SUGAR / PAPRIKA ONIONS

–shrimp (small, frozen, 30 to 40, uncooked, tail off)

–onions (3)

–tomato

–mayonnaise

–salt and pepper

–carrots

–brown sugar

–olive oil

–paprika

1 – Cook shrimp in covered baking dish in microwave on high for 2 minutes.  Rinse to cool.  Chop 1 onion.  Using food processor, pulse shrimp and onion, seasoned with salt, pepper, and mayonnaise (2 tablespoons).  Fold in 2 slices of chopped tomato.  Place in freezer (briefly) or refrigerator.

2 – Peel and cut 2 onions in quarters or eighths (depending on size, about an inch square for each piece).  Season with salt, pepper, olive oil, and a generous amount of paprika.  Add water.  Cook in microwave on high for 15 minutes.

3 – Peel and then slice carrots diagonally.  Place in covered baking dish, seasoning with salt, pepper, olive oil, and a generous amount of brown sugar.  Cook for 4 minutes in the microwave on high.

4 – Serve the shrimp salad cold, with the onions and carrots hot.

–original recipes.

PAPRIKA TILAPIA / SESAME EGGPLANT DIP / SQUASH AND ONIONS WITH FAUX BACON

–tilapia (the size of 3 decks of cards)

–paprika

–salt and pepper

–olive oil

–eggplant (medium)

–sesame seeds (bottled)

–feta cheese

–parsley (fresh if possible)

–squash (3 young, small, and tender)

–onion

–Bac’n bits (soy bacon)

 

1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation.  To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side.  When cool, slice downward lengthwise.  Remove seeds and rake the eggplant onto a cutting board.  Cut 2 ways, repeatedly.  In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season.  Refrigerate.

2 – Place tilapia in covered baking dish.  Sprinkle with generous amount of paprika, then salt and pepper, and olive oil.  Add a tiny amount of water to the bottom of the dish.  Set aside.

3 – Peel and cut squash and onion.  Place in a covered baking dish.  Salt, pepper, and add Bac’n pieces to taste.  Season with olive oil.  Cook on high in microwave for 4 minutes.

4 – Serve the eggplant with crackers as an appetizer.  Meanwhile, cook the tilapia on high for 4 minutes.

5 – Serve tilapia hot and squash warm.

–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.

PAPRIKA CHICKEN / HERBED CARROTS WITH ALMONDS / BAKED POTATO WITH YOGURT

–4 chicken tenderloins or breast strips

–paprika

–salt and pepper

–olive oil

–shredded carrots

–coriander

–dill (fresh if possible)

–almonds

–red potatoes (2 medium)

–yogurt (plain)

 

1 – Scrub red potatoes with a kitchen brush.  Prick generously with fork.  Place on paper towel in microwave.  Cook 4 minutes on high.  Then turn over the potatoes, and cook for 4 more minutes.

2 – While the potatoes are cooking, place the chicken in a baking dish with cover.  Add a little water.  Sprinkle with paprika, salt, and pepper.  Season with olive oil.  Set aside.

3- Place one-half of the carrots in a baking dish with cover.  Season with coriander, tiny snips of dill, salt, pepper, and add almonds.  Then add second half of carrots.  Season similarly, and add olive oil.  Cook for 5 minutes on high in microwave.

4 – When vegetables are done, cook chicken for 5 minutes on high in microwave.

5 – Serve potatoes in their jackets with yogurt as dressing (instead of sour cream).  Salt and pepper the potatoes.

6 – Serve dinner hot.

–adapted from Real Simple.

CHEESY CHICKEN / SCALLOP SQUASH WITH PAPRIKA

Note:  This is an easy dinner after a hard day.

 

–4 chicken tenderloins or breast strips

–cheese crackers (gluten-free are delicious)

–cayenne pepper

–salt and pepper

–olive oil

–4 scallop squash (or substitute summer squash)

–paprika

–milk (dairy or soy)

 

1 – Dump one cup of cheese crackers into plastic bag.  Crush with fist.  Please chicken in a separate plastic bag.  To the chicken, add cayenne pepper, salt, pepper, and olive oil.  Dump the bag with the cheese crackers into the bag with the chicken.  Shake well.  Place in baking dish with cover.  Set aside.

2 – Peel four scallop squash with a vegetable peeler.  Cut into small slivers.  Place in baking dish, uncovered.  Season with paprika, salt, pepper, olive oil, and pour one inch of milk into the dish.  Cook uncovered on high for five minutes in microwave.  Cover to preserve warmth.

3 – Cook the chicken for 5 minutes.

4 – Serve hot.

–chicken adapted from Southern Living Cooking for Two; squash inspired by the web.

HERBED CATFISH / OVEN FRIED OKRA / SQUASH CASSEROLE

Note:  Now that I have a herb garden, this catfish recipe is a favorite go-to recipe.  The okra and squash are favorites of my husband Paul.

–3 small catfish fillets

–parsley, thyme, oregano, basil (fresh is possible)

–paprika, garlic powder

–salt and pepper

–olive oil

–okra (cut, fresh if possible or frozen)

–cornbread stuffing mix

–2 small squash (fresh)

–onion

–fine bread crumbs (plain)

–Bac’n pieces (soy artificial bacon)

 

1 – Place the tilapia fillets in the bottom of a baking dish with cover.  Add a small amount of water, just to cover bottom of dish and allow steaming.  Sprinkle with salt, pepper, paprika, and garlic powder.  Snip with kitchen shears very tiny bits of thyme, oregano, and basil.  Season with olive oil.  Set aside.

2 – If fresh okra, cut in small chunks about one-half inch in diameter.  If frozen, use cut okra.  Dump in baking dish without cover.  Add two inches of water (about half the level of the okra).  Salt and pepper the okra.  Add a very small amount of olive oil.  Cook on high for five minutes.  Then cook on 50 percent power for 9 minutes.  Add cornbread stuffing mix, stirring well; be sure to cover okra thoroughly.  Add more olive oil (but not much).  Cook on high for 1 minute.  Cover with lid to keep warm.

3 – Slice the squash diagonally and then halve each piece.  Chop one onion.  Make two layers:  squash, onion, salt, pepper, Bac’n pieces, small amount of bread crumbs, olive oil.  Cover with lid and cook for 5 minutes.

4 – Cook the catfish for six minutes.

5 – Serve hot.

–catfish adapted from Allrecipes; okra and squash casserole original.

COD / BROCCOLI – QUINOA PILAF

Note: This meal may take 40 minutes to prepare.  My husband Paul had seconds on the broccoli pilaf.

 

Cod (very fresh and the size of three decks of cards)

Paprika

Salt and pepper

Olive oil

Broccoli (one stalk, chopped)

Quinoa (two-thirds cup)

Raisins (one-third cup)

Roasted almonds (one-fourth cup, lightly salted)

Onion (one-half, chopped)

Chicken broth (low sodium, non-fat)

 

1 – Cook the quinoa first because of the long cooking time. Measure two-thirds cup of quinoa. Pour into large casserole dish (with lid). Add two-thirds cup of chicken broth TWICE to the quinoa. Add a drop of olive oil. Cook on high for 3 minutes in the microwave. Then cook for 10 minutes on 50 percent power. While quinoa is cooking, prepare the rest of the meal.

2 – Chop one-half onion and place in small microwaveable bowl with lid. Add water almost to cover. Set aside.

3 – Measure one-third cup of raisins. Set aside.

4 – Measure one-fourth cup of roasted almonds. Set aside.

5 – Chop the broccoli after cutting off and discarding the thick stalk. Place in medium-sized dish with lid. Add raisins to the broccoli. Salt and pepper lightly. Season with olive oil. When the quinoa has finished cooking, cook the broccoli on high for four minutes.

6 – Place the cod in a covered dish with lid. Sprinkle with salt, pepper, and paprika. Season with olive oil.

7 – Cook the onion for five minutes in the microwave.

8 – Cook the cod for five minutes.

9 – While the cod is cooking, mix the pilaf in the casserole dish with cover. Add broccoli, onion, raisins, almonds to the quinoa. Fold ingredients together.  Cover to allow brief seasoning and to heat the whole together.

10 – Serve meal when the cod is done.

 

adapted from Real Simple.

TILAPIA / GARLIC SPINACH / FETA TOMATOES

–2 tilapia fillets

–lemon juice

–garlic powder

–salt and pepper

–capers

–oregano (fresh if possible)

–paprika

–spinach (fresh, pre-washed)

–2 fresh tomatoes

–feta cheese

–olive oil

 

1 – Place tilapia fillets side-by-side in a microwaveable dish with a cover. Sprinkle lemon juice, garlic powder, paprika, oregano, salt, pepper, capers on top. Cover the whole with a very small amount of fine bread crumbs. Season with olive oil. Set aside.

2 – Place spinach in very large, wide-mouthed dish with cover. Press downward. Add an inch of water.  Sprinkle top with garlic powder, salt, and pepper. Season with generous amount of olive oil. Cook for five minutes on high in microwave. When done, cut across two ways in dish. You may want to drain before serving; otherwise, use slotted spoon and serve in side dish.

3 – Cut two tomatoes in half. Lay skin side down in dish. Sprinkle salt, pepper, oregano on top. Add one drop of olive oil to each tomato half. Finish with crumbled feta cheese. Cook for six minutes.

4 – Cook tilapia for 8 minutes. Serve piping hot.

 

–Tilapia adapted from Taste of Home; other recipes original.