ONE – DISH PARSLEYED & BREADED CHICKEN TENDERS IN MUSHROOM – RED WINE – PARMESAN – MARINARA SAUCE ATOP PENNE PASTA

Note:  For a robust, sharp taste, use ready-prepared Ragu or Paul Newman pasta sauce; for a more delicate flavor, use Bertolli pasta sauce.

For 2:

–3 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–mushrooms (bottled, one-quarter cup)

–red wine (one-quarter cup)

–Parmesan cheese (shaved, one-eighth cup, boxed)

–marinara sauce (one-half jar; I used Bertolli pasta sauce)

–parsley (dried, 1 tablespoon)

–penne pasta (1 cup, dry; microwave in salted water for 6 minutes on high; then microwave for 8 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a plastic bag.  Season with salt and pepper.  Pour in one-eighth cup extra virgin olive oil. Massage the chicken to distribute the oil.  Then pour in the garlic – herb breadcrumbs.  Shake well.

2 – Place the pasta sauce, mushrooms, red wine, and Parmesan cheese in a large, covered baking dish.  Stir well.  Microwave on high for 4 minutes.  Then place the breaded chicken on top, spooning a bit of the sauce over the chicken.  Finish with a few drops of extra virgin olive oil and the parsley. 

3 – Microwave on high for 5 minutes.  When finished, cut apart the center piece.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and pasta sauce, hot, atop the pasta.

–recipe original.

DECONSTRUCTED CHICKEN SPAGHETTI WITH ITALIAN TOMATO SAUCE – CHOPPED WHITE MUSHROOMS – CHOPPED GREEN ONIONS – PARMESAN CHEESE AND A LITTLE RED WINE ATOP ROTINI PASTA

A variation on chicken spaghetti. . .

For 2:

–3 chicken tenderloins (organic)

–Italian tomato sauce (I use Pomi; 1 cup)

–chopped white mushrooms (4 or 5, fresh)

–chopped green onions (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

–rotini pasta (1 cup dry; microwave uncovered in water to cover pasta for 6 minutes; then microwave on 50 percent power for 8 minutes more)

 

1 – Place the tomato sauce in a covered baking dish.  Add red wine.  Microwave on high for 2 minutes.

2 – Place the chicken in the tomato sauce.  Add, on top, mushrooms, onions, and Parmesan cheese.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 and one-half minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.  (Long cooking time is because of the cold vegetables.)

4 – Serve the chicken and sauce atop pasta.

–recipe original.

First course salad medley:  RED LEAF ORGANIC LETTUCE WITH FRESH ORGANIC BLUEBERRIES – CHOPPED AVOCADO – PECAN BITS – CHOPPED FRESH BARTLETT PEAR –– SHREDDED PARMESAN CHEESE IN A SALTED DRESSING OF RED WINE & EXTRA VIRGIN OLIVE OIL

A fruit & nut combination, aided by avocado. . .

For 4:

–red leaf lettuce (6 leaves, broken apart, bite-sized)

–Bartlett pear (1, fresh, chopped)

–blueberries (fresh, one-half cup)

–avocado (1, fresh, chopped)

–pecan bits (one-quarter cup)

–shredded Parmesan cheese (one-quarter cup)

–salt (to taste)

–red wine (one-eighth cup)

–extra virgin olive oil (to taste)

1 – Wash, and then place all salad ingredients in a large mixing bowl.  Stir together red wine and extra virgin olive oil, salt to taste, and then add to the ingredients.  Toss.

2 – Serve the salad chilled.

–salad inspired by C. Mabry, chef.

BAKED COD WITH A CRUMB TOPPING OF SHREDDED PARMESAN CHEESE – HERB CORNBREAD STUFFING – OLIVE OIL AND SITTING IN A LEMON – WHITE WINE SAUCE

For 4:

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

–shredded Parmesan (one-third cup, packaged)

–cornbread stuffing (I used Pepperidge Farm herb; 1 cup)

–olive oil (4 tablespoons)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the Parmesan cheese, cornbread stuffing, and olive oil in a small mixing bowl, and stir well.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add the white wine.  Season with salt and pepper.  Carefully place the topping across the length of the cod.  Pat down.

3 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot. 

–cod inspired by C. Mabry, chef.

CREAMED & SPICY CRAB CAKES PARMESAN IN A SAUCE OF MINCED GARLIC – CAPERS – TOBASCO – YOGURT – MAYO  

For 4:

–4 ready-prepared crab cakes

–Parmesan cheese (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (2 tablespoons, bottled)

–tobasco (squirt on each crab cake, bottled, or other hot sauce)

–yogurt (one-third cup)

–mayonnaise (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  In a small mixing bowl, place yogurt, mayonnaise, Parmesan cheese, minced garlic, and season with salt, pepper, and olive oil (drop or 2).  Stir well.  Spoon the sauce on top of the crab cakes.  Finish with capers and tabasco on top.

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

3 – Serve the crab cakes hot, with the sauce.

–crab cakes inspired by Chef Rene Verdon (chef of the John F. Kennedy administration).

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

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

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

CRUSTLESS SALMON QUICHE WITH PARMESAN – CHEDDAR – MINCED GARLIC – PARSLEY – GREEN ONIONS – MILK – EGGS

For 4:

–salmon (size of 2 decks of cards; one-half pound)

–cheddar cheese (4 ounces, size of 2 fingers, cubed)

–Parmesan cheese (shredded, 4 tablespoons)

–green onions (2 stalks, chopped fine)

–eggs (2)

–milk (dairy or almond (not soy), 6 ounces)

–minced garlic (bottled, 1 teaspoon)

–parsley (dried, one-quarter teaspoon)

–salt and pepper

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 and one-half minutes, undercooked.  Then shred the salmon.

2 – Place the salmon in a mixing bowl.  Add cheddar cheese, Parmesan cheese, green onions, eggs, milk, minced garlic, parsley, and salt and pepper to taste.  Stir well.  Place the sauce with salmon in 4 covered compotes, dividing equally. 

3 – Microwave 2 compotes at a time.  Microwave for 7 minutes on high.  Then microwave the second set of compotes.  Leave time for cooling before serving.

4 – Serve the salmon quiche warm, but not too hot.

–salmon adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

CREAMY CHICKEN & BROWN RICE CASSEROLE SEASONED BY THYME AND COOKED WITH BROCCOLI FLORETS – ONION – CHEDDAR CHEESE BITS – SHREDDED PARMESAN IN BROTH

–6 chicken tenderloins or breast strips

–milk (one-third cup; almond or dairy, not soy)

–brown rice (5 – minute cook, 1 cup dry)

–thyme (1 teaspoon, bottled)

–broccoli florets (1 head, fresh)

–onion (one-half, medium, sliced)

–cheddar cheese (size of 3 matchboxes, crumbled)

–Parmesan cheese (2 tablespoons, shredded)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the brown rice in the bottom of a slow cooker.  Then add onion and broccoli florets on top of the rice.  Add the cheddar cheese.  Season with thyme, salt, and pepper.  Place the chicken on top.  Cover with Parmesan cheese.  Season with a few drops of olive oil.  Add chicken broth and milk to cover one-half the chicken.

2 – Cook for 5 and one-half hours on low.

3 – Serve the casserole hot.

–chicken and rice dish adapted from Kristine’s Kitchen web site.

HONEY – GARLIC – HERB CHICKEN TENDERS WITH GREEN ONIONS & BABY BELLA MUSHROOMS TOPPED BY PARMESAN IN A RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–honey (bottled, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, 2 tablespoons)

–green onions (3 stalks, chopped)

–baby bella mushrooms (5 or 6, sliced, fresh)

–Parmesan cheese (3 tablespoons, shredded)

–red wine

1 – Place the green onions and mushrooms in the red wine sauce, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce. Season with salt, pepper, and olive oil.  Dribble honey on top, to taste.  Sprinkle garlic – herb breadcrumbs on top, including the top of the sauce.  Finish with a few more drops of olive oil and Parmesan cheese.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

EGG – BATTERED OVEN FRIED COD ROLLED IN PARMESAN & GARLIC – HERB BREADCRUMBS WITH A SIDE OF BROCCOLI – AVOCADO SALAD SEASONED WITH LEMON – DIJON – EXTRA VIRGIN OLIVE OIL

For 4:

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

–egg (1)

–Parmesan cheese (shredded, 3 tablespoons)

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–salt and pepper

–olive oil

–broccoli (fresh, 1 head, chopped into bite-sized pieces)

–avocado (1, cut into one-half inch pieces)

–lemon juice (2 squirts)

–Dijon mustard (2 tablespoons)

–extra virgin olive oil (2 tablespoons)

1 – Cut off the stalk from a head of broccoli, but keep the stems and florets.  Place in a covered baking dish with one-eighth cup of water.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, remove lid to allow broccoli to cool to room temperature.  Set aside.

2 – When broccoli has cooled, remove from baking dish, and cut into bite-sized pieces.  Drain the water from the baking dish, and place Dijon, lemon juice, and extra virgin olive oil in the bottom of the dish.  Return the broken broccoli to the dish, and stir well in the sauce. 

3 – Cut the avocado into one-half inch pieces.  Then fold into the broccoli gently.  Allow broccoli – avocado salad to remain at room temperature until time for dinner.

4 – Place an egg in a small mixing bowl.  Season with salt and pepper.  Beat the egg until smooth.  Add the cod to the bowl, and be sure that the egg thoroughly covers the cod.  Place the garlic – herb breadcrumbs and Parmesan cheese on a large plate.  Roll the cod in the crumbs, both sides, and then place the cod in a covered baking dish.  Add one-eighth cup of water to the dish.  Finish a drop or two of olive oil.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

5 – Serve the cod hot, with the cool broccoli – avocado salad as a side.

–cod inspired by a friend in Boone, North Carolina; broccoli – avocado salad inspired by a friend in Minnesota and adapted from the Andrew Weil web site.