BAKED COD ROLLED IN BREADCRUMBS WITH SLICED ALMONDS – PARMESAN – PARSLEY & TOPPED WITH LEMON SLICES

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

–breadcrumbs (plain, boxed, one-third cup)

–sliced almonds (one-third small package)

–Parmesan cheese (shredded, 3 tablespoons)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

–lemon (1, fresh, sliced)

1 – Place the cod in a plastic bag.  Season, to taste, with salt and pepper.  Add several drops of olive oil.  Massage the bag so that the oil covers the cod.  Set aside.

2 – On a large plate, place breadcrumbs, sliced almonds, parley, and Parmesan cheese.  Roll the cod in the breadcrumb mixture.  Place in a covered baking dish with one-eighth cup of water.

3 – With a very sharp knife, slice a lemon.  Place the lemon atop the cod.  Microwave the cod on high for 8 minutes.

4 – Serve the cod hot.

–cod inspired by the French Microwave Cookbook.

DILLED COD TOPPED WITH CRAB MEAT – PARMESAN – TOMATO – CAPERS IN SHERRY SAUCE

Note:  Due to your requests, I’m going to start giving exact ingredients for cooking.  Use more herbs/spices if your taste calls for it. 

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

 –crab meat (1 small can, drained)

 –Parmesan cheese (shredded, one-half cup)

 –tomato (1, medium, chopped)

 –capers (bottled, 2 tablespoons)

 –sherry (cooking sherry is fine, one-fourth cup)

 –dill (bottled, one-fourth teaspoon)

 –salt and pepper

 –olive oil

 1 – Place the cod in a covered baking dish with one-fourth cup of sherry.  Season with salt, pepper, and olive oil (to taste).  Set aside.

 2 – In a small mixing bowl, place 1 small can of drained crab meat; one-half cup of shredded Parmesan cheese; 1 medium, chopped tomato; and 2 tablespoons of capers.  Stir well.  Then spread over the top of the cod.  Sprinkle one-fourth teaspoon of dill on top.

 3 – Season the cod and crab meat topping with a sprinkle of salt, pepper, and olive oil (to taste).

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

 5 – Serve the cod/crab meat topping hot.

 –cod adapted from Taste of Home web site.

PESTO PASTA WITH HOMEMADE SAUCE OF FRESH BASIL – LETTUCE – TOASTED WALNUTS – PARMESAN – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–pasta (bowtie (farfalle), 2 cups, dry)

–basil (fresh)

–lettuce

–walnuts (toasted, 1 handful)

–extra virgin olive oil (bottled)

–Parmesan cheese (shredded)

–garlic (minced, in a jar)

–salt and pepper

1 – Place 2 cups of farfalle pasta in an uncovered baking dish with a little salt and water to cover, above 1 inch.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Microwave 2 cups of water on high for 6 minutes (until boiling).  Add 1 handful of fresh basil, and microwave for just 5 seconds (yes, seconds).  Immediately plunge the basil in a bowl of ice water.  Repeat with 2 handfuls of chopped lettuce.

3 – Remove the basil and lettuce from the ice water, and, with paper towels, squeeze out the water.  Then place in a food processor.

4 – Add to the food processor, the following:  2 handfuls of toasted walnuts, 1 tablespoon of minced garlic, one-half cup of extra virgin olive oil, one-fourth cup of Parmesan cheese, and salt and pepper to taste.  Pulse until smooth.  If too thick a sauce, add more olive oil.

5 – Drain the pasta, and add the sauce to it, stirring well.  Pasta will be room temperature when served.

–pesto adapted from Real Simple magazine.

A Simple Dinner:  PARSLEYED PECAN COD WITH PARMESAN & FETA STEAMED IN WHITE WINE

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

–pecan chips (half a small package)

–Parmesan cheese

–feta cheese

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little white wine, just to steam.  Season with salt and pepper.  Sprinkle Parmesan cheese, feta cheese, and pecan chips on top.  Finish with a few drops of olive oil and 1 handful of chopped parsley.  Microwave on high for 8 and one-half minutes.  When finished, test to be sure that the cod is done; cod is done when it begins to break apart.

2 – Serve the cod hot.

–recipe original.

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.

CREAMED PARMESAN SALMON WITH CHOPPED GREEN ONION

Note:  My husband gave this a 5 out of 5 rating.

For 4:

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

–flour

–milk (almond for lactose – free or dairy, not soy)

–Parmesan cheese (shredded)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Place 1 cup of almond or dairy milk in a microwaveable cup.  Microwave on high for 1 minute and 40 seconds.  In a second cup, place 1 level tablespoon of flour.  When the milk has heated, very slowly add to the flour, beating vigorously.  Then pour the milk into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese generously on top.  Finely chop 2 stalks of green onions, and add atop the salmon.

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot, atop quinoa, white or brown rice.

–recipe original.

GARLIC – HERB BREADED CHICKEN & PASTA IN CREAMY MARINARA SAUCE WITH RED WINE – CHOPPED MUSHROOMS – MINCED GARLIC

Note:  The small bit of creamer cuts the sharp flavor of tomato, creating a savory and mild sauce for the chicken and pasta.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (or plain)

–pasta (of your choice, boxed)

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

–marinara sauce (spaghetti sauce; I used Newman’s Own Sockarooni)

–red wine

–mushrooms (4 or 5 baby bellas, chopped)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–Parmesan cheese (shredded)

1 – Place 1 cup of uncooked pasta in a small, uncovered baking dish with water to cover, plus another inch.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the plastic bag.  Shake well.  Place the chicken in a covered baking dish.  Microwave on high for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-fourth cup of red wine in a covered baking dish.  Add one-half jar of marinara sauce.  Add 3 tablespoons of almond or soy creamer (or dairy).  Add 1 tablespoon of minced garlic.  Finish with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

4 – Slice the chicken into bite-sized pieces.  Stir into the heated sauce.  Then microwave for 1 minute.

5 – Serve the chicken and sauce, hot, atop the pasta.  Sprinkle with shredded Parmesan cheese.

–recipe original.

A Simple Dinner: PARMESAN COD WITH GREEN ONIONS IN LEMON BUTTER SAUCE

For 4:

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

–Parmesan cheese (shredded)

–green onions (2 stalks, chopped fine)

–Promise margarine (heart-healthy)

–lemon juice (bottled)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water (more if much sauce is desired).  Drench in lemon juice. 

2 – Place 2 tablespoons of Promise margarine in a microwaveable cup.  Microwave on high for 10 seconds.  Stir.  Pour over the cod.  Season the cod with salt and pepper.  Sprinkle Parmesan cheese, generously, on top.  To finish, chop (fine) 2 stalks of green onions, and place on top of the cod.

3 – Microwave the cod on high for 9 minutes.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe inspired by the recent dinner of my brother-in-law and sister-in-law.

CRAB CAKES VALENTINE ATOP ASPARAGUS IN PARMESAN WHITE SAUCE SEASONED WITH SHERRY

Note:  For an easier dinner, use ready-prepared crab cakes.

For 4:

–crab cakes (4)

–asparagus (frozen, 1 package)

–Parmesan cheese (shredded)

–milk (almond or dairy, not soy, three-fourth’s cup)

–flour

–sherry (cooking sherry is fine, one-fourth cup)

–salt and pepper

–olive oil

1 – Place three-fourth’s cup of almond or dairy milk in a microwaveable cup.  Add one-fourth cup of sherry.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 tablespoon of flour.  When the milk/sherry has heated, slowly add to the flour, stirring briskly.  Stir one-fourth cup of shredded Parmesan cheese into the milk/sherry.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  When finished, stir well.

2 – Microwave the asparagus, seasoned with salt, pepper, and olive oil in a covered baking dish for 4 minutes.

3 – Place the sherry/milk/Parmesan sauce in the dish with the asparagus.  Place crab cakes in the sauce, spooning sauce on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes hot, atop the asparagus and covered with sauce.

–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.

A Simple Dinner:  CRAB CAKES CARIB WITH HOT SAUCE – GARLIC – PARMESAN – LEMON JUICE – CAPERS IN CREAM SAUCE WITH A SIDE OF AVOCADO

Note:  Buy packaged crab cakes for an easy dinner. 

For 4:

–crab cakes (4, ready-prepared)

–hot sauce

–minced garlic (in a jar)

–Parmesan cheese

–lemon juice

–capers

–soy creamer (or dairy)

–olive oil

–avocados (2, fresh, medium)

1 – Place a small amount of soy or dairy creamer in a covered baking dish.  Microwave on high for 1 and one-half minutes.  Place the ready-prepared crab cakes in the creamer.  Drench in lemon juice.  Place a few drops of hot sauce on top, half a teaspoon of minced garlic on each cake, a few capers (without liquid), and sprinkle Parmesan cheese to finish.  Add a drop or two of olive oil atop each crab cake.

2 – Microwave on high for 2 minutes.

3 – Serve the crab cakes, with sauce, hot, with a side of half an avocado per person..

–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.

COMFORT SALMON & CREAMED POTATOES WITH PARMESAN

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

–baby Dutch potatoes (6 to 8)

–Parmesan cheese (shredded, packaged)

–soy creamer (or dairy)

–lemon juice

–milk (almond, dairy, or soy)

–salt and pepper

–olive oil

1 – Place the baby Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.   When finished, break apart the salmon. 

3 – Drain the potatoes, and place in a food processor.  Add a little soy creamer and a little milk.  Pulse.  Add more creamer/milk as needed to reach appropriate consistency.  Place the creamed potatoes in a covered baking dish.  Place the broken salmon on top.  Then sprinkle with a generous amount of Parmesan cheese.

4 – Microwave for 2 minutes more.

5 – Serve the salmon and potatoes hot, with a chilled salad on the side.

–salmon and potatoes adapted from Top 50 Most Delicious Salmon Recipes.

SALMON OMELETS WITH FETA – PARMESAN – GREEN ONION – PARSLEY

For 2:

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

–eggs (3)

–feta cheese

–Parmesan cheese (shredded)

–green onion (1 stalk, chopped)

–parsley (1 handful, chopped, fresh)

–salt and pepper

–olive oil

–milk (3 tablespoons, dairy or almond, not soy)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Place 3 eggs in a mixing bowl.  Stir with 3 tablespoons of dairy or almond milk.  Add 2 tablespoons of feta cheese and 2 tablespoons of Parmesan cheese.  Add 1 chopped stalk of green onion, and 1 chopped handful of parsley.  Stir well.

3 – Break apart the salmon, and add to the egg mixture.  Fold in gently.  Place the salmon and egg in 2 individual microwaveable bowls.  Microwave for 4 minutes on high.

4 – Serve the salmon omelet hot.

–salmon omelet adapted from Top 50 Most Delicious Salmon Recipes.

SALMON SOUFFLE

Note:  This is delicious.  Use individual microwaveable bowls, 4 in all.  You can keep half the dish, uncooked, in the refrigerator for cooking and serving the next day.

For 4:

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

–eggs (4, divided, whites and yolks)

–milk (dairy or almond, NOT soy, 1 cup)

–Parmesan cheese (one-quarter cup, shredded)

–oregano (bottled)

–green onion (1 stalk, minced)

–Promise margarine (healthy margarine)

–flour (3 tablespoons)

–salt and pepper

–marinara sauce (2 tablespoons, for color; I used Newman’s Own marinara)

1 – Place the salmon in a covered baking dish, with just a tad of water.  Season with salt, pepper, and margarine.  Microwave on high for 5 minutes.  When finished, the salmon will still be rare, but it is to be cooked again, and it is best not overcooked.

2 – Use 2 mixing bowls.  Divide the eggs, yolks in one bowl, whites in the other. 

3 – Microwave 1 cup of almond or dairy milk for 2 minutes, until boiling.  Place 3 tablespoons of flour in a second cup.  Slowly add the hot milk to the second cup, stirring briskly.  Then add the milk/flour to the mixing bowl with the egg yolks.

4 – Mince 1 stalk of green onion, and add to the milk and eggs.  Add one-quarter cup of shredded Parmesan cheese.  Add 2 tablespoons of marinara sauce.  Season with salt, pepper, oregano, and margarine.  Stir briskly.

5 – Flake the cooked salmon, discarding the skin.  Add the salmon to the egg yolk/milk.  Stir well.

6 – Using a mixer, beat the egg whites to a stiff consistency.  Fold into the salmon, egg yolks, and milk.  Grease the individual bowls with margarine.  Ladle the soufflé into four microwaveable bowls.  Use a slotted spoon to retrieve all of the salmon.

7 – Microwave the covered bowls into 2 batches, 2 bowls at a time.  For 2 bowls, microwave for 3 minutes.  (If you save 2 bowls for the next day, at that time microwave for 3 minutes, 40 seconds, because the salmon soufflé will be cold from the refrigerator.)

8 – Serve the soufflé hot.

–salmon soufflé adapted from Julia Child’s Mastering the Art of French Cooking.

BASIL COD & SHRIMP WITH RED BELL PEPPER – ONION – MINCED GARLIC – PARSLEY – PARMESAN IN WHITE WINE & CREAM SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

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

–shrimp (6 to 8, small)

–basil

–red bell pepper (1, medium, sliced)

–onion (one-half, medium)

–minced garlic (in a jar)

–parsley (chopped, 1 handful)

–Parmesan cheese (shredded)

–white wine

–soy creamer (or dairy cream)

–salt and pepper

–olive oil

–garlic – olive oil couscous (in a box)

1 – Place 1 and one-fourth cups of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes.  When finished, stir in the couscous.  Let stand, covered, for at least 5 minutes.

2 – Slice the red bell pepper and place in a covered baking dish with a little soy creamer (or dairy cream) and a little white wine.  Stir.  Add one-half medium sliced onion to the dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce with pepper and onion.  Spoon sauce on top of the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle Parmesan cheese and chopped parsley on top.  Microwave on high for 9 minutes.

4 – Place 6 to 8 small shrimp in a microwaveable cup.  Drain any water.  Season with salt, pepper, basil, and olive oil.  After the cod has cooked, microwave the shrimp, covered, for 1 and one-half minutes.  When finished, pour the shrimp atop the cod.

5 – Serve the cod, shrimp, vegetables, and sauce, hot, atop the couscous.

–cod inspired by “Little Broken” cooking blog, by Katya.

ROSEMARY CHICKEN ROLLED IN BREADCRUMBS WITH BABY BELLA MUSHROOMS – ONION – PARMESAN – PINE NUTS – PARSLEY IN BROTH – WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–breadcrumbs (plain, boxed)

–baby bella mushrooms (4 or 5, sliced)

–onion (one-half, sliced)

–Parmesan cheese

–pine nuts (one-half small package)

–parsley (fresh)

–chicken broth (non-fat, low sodium)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms and one-half onion, and place in a covered baking dish with a little chicken broth and a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag with a little olive oil, salt, pepper, and rosemary.  Add breadcrumbs, and shake well.  Then place the breaded chicken in the mushroom and onion sauce.

3 – Sprinkle Parmesan cheese, one-half package of pine nuts, and chopped parsley on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the chicken hot.

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

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.

CHICKEN TETRAZZINI WITH DICED BABY BELLA MUSHROOMS IN MILK – EGG WHITE SAUCE & TOPPED WITH PARMESAN & HERB CORNBREAD CRUMBS / FARFALLE PASTA

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (6 to 8, diced)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–egg yolk (1)

–salt and pepper

–olive oil

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

–Parmesan cheese (shredded)

–farfalle pasta (bowtie)

1 – Place 1 cup of farfalle (bowtie) pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Cut chicken into bite-sized pieces, and add to a covered baking dish.  Be careful to clean surfaces that chicken has touched.  Dice 6 to 8 baby bella mushrooms, and add to the dish.  Set aside.

3 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place 1 heaping tablespoon of flour in a another cup.  Slowly add the heated milk to the flour, stirring briskly.  Add 1 egg yolk, still stirring briskly.   Then season with salt and pepper.  Pour the white sauce on top of the chicken and mushrooms. 

4 – In a small cup, place one-half cup of cornbread crumbs, and one-fourth cup of Parmesan cheese.  Season with a generous amount of olive oil.  Stir.  Spoon the crumbs and Parmesan on top of the chicken and mushrooms.  Microwave on high for 9 minutes.

5 – Drain the pasta.

6 – Serve the chicken tetrazzini hot, atop the pasta.

–chicken adapted from To the Taste of a King (fifties New Orleans cookbook).

A Simple Dinner:  STEAMED PARMESAN – BASIL SHRIMP WITH OLIVE OIL

Note:  This easy recipe tastes like a “fine dining” experience.

–shrimp (one-third package, 30 shrimp, small)

–Parmesan cheese (shredded)

–basil (fresh)

–olive oil

–salt and pepper

1 – Place 30 small shrimp in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.

2 – Microwave on high for 3 minutes.

3 – Serve the shrimp hot, atop rice if desired.

–adapted from “how sweet it is” blog site.

PARSLEYED LEMON COD TOPPED WITH PARMESAN – OLIVE OIL – HERB CORNBREAD DRESSING & IN CLAM JUICE

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

–parsley (fresh)

–lemon juice (bottled)

–Parmesan cheese (shredded)

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–clam juice

–salt and pepper

1 – Place the cod in a covered baking dish with a little calm juice.  Drench the cod in lemon juice.  Season with salt and pepper.  In a separate mixing bowl, stir together herb cornbread dressing, Parmesan cheese, and olive oil.  Top the cod with this dressing.  Sprinkle parsley on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod inspired by the Olive Garden restaurant’s zucchini recipe.

A Simple Dinner:  CHICKEN WITH PARMESAN – PARSLEY – GARLIC – SLICED ALMONDS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–parsley (fresh)

–minced garlic (in a jar)

–sliced almonds (one-third small package)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, and minced garlic.  Sprinkle Parmesan cheese, chopped parsley, and one-third small package of sliced almonds on top.  Season with a few drops of olive oil.

2 – Serve the chicken hot.

–adapted from Country Living web site.

CREAMY BASIL – PARSLEY COD WITH MATCHSTICK SQUASH – VIDALIA ONION – RED BELL PEPPER SLICES – MINCED GARLIC & TOPPED WITH PARMESAN CHEESE

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

–basil, parsley (fresh)

–summer squash (2, small)

–onion (Vidalia, one-half)

–red bell pepper (one-half, sliced)

–minced garlic (bottled)

–Parmesan cheese (shredded)

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

–flour (1 tablespoon)

1 – Peel and slice squash into matchstick pieces.  Place in a covered baking dish.  Peel and slice one-half Vidalia onion, and place in the dish.  Wash and slice one-half red bell pepper, adding to the dish.  Microwave 1 cup of milk (dairy or almond) for 1 minute on high.  When finished, add 1 tablespoon of flour, stirring briskly.  Pour over the vegetables in the baking dish.  Season with basil, parsley, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod in the sauce (do not place any vegetables on top of the cod).  Season the cod with salt, pepper, basil, parsley, and olive oil.  Sprinkle Parmesan cheese on top.

2 – Microwave for 7 minutes on high.  Test the center of the cod to be sure that it breaks apart easily.

3 – Serve the cod hot, with the vegetables.  I also served a green salad, black-eyed peas (slow cooker), and green beans (recipes, see the search box).

–cod adapted from the “Little Broken” blog site of Katla.

BACON – FLAVORED COD WITH CHIVES – MUSHROOMS – ONION – GARLIC IN CLAM JUICE SAUCE / BAKED GREEN TOMATOES WITH TOPPING OF PARMESAN – HERB BREADCRUMBS – OLIVE OIL

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

–Bac’n pieces (soy bacon

–chives (bottled)

–mushrooms (baby bellas, 4 or 5)

–onion (Vidalia, one-half, medium)

–garlic powder (bottled)

–clam juice (or fish broth)

–green tomatoes (2, fresh, medium)

–Parmesan cheese (shredded)

–herb breadcrumbs (I use Pepperidge Farm cornbread crumbs)

1 – Wash and halve the green tomatoes.  In a small mixing bowl, stir together herb breadcrumbs, Parmesan cheese, and olive oil.  Then place this topping on the tomatoes.  Microwave for 10 minutes; uncover when finished, because otherwise tomatoes will be piping hot.

2 – Quarter 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Slice one-half, medium, Vidalia onion, and place in the dish.  Season with Bac’n pieces, garlic powder, salt, pepper, and olive oil.  Add a little clam juice to the dish.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms and onion.  Season with salt, pepper, Bac’n pieces, garlic powder, chives, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, with the tomatoes as a side.

–cod adapted from Real Simple magazine; green tomatoes original.

COD ROLLED IN PARMESAN – GARLIC – HERB BREADCRUMBS WITH DIJON & MAYO

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

–Parmesan cheese (shredded)

–garlic – herb breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place cod on a large plate.  Spread with a generous amount of both Dijon mustard and mayonnaise.  Season with salt and pepper.  Add garlic – herb breadcrumbs to the plate, along with a generous amount of Parmesan cheese.  Roll the cod in the breadcrumbs/Parmesan.  Place the breaded cod in a covered baking dish with a little water.  Place a few drops of olive oil on top.  Microwave on high for 6 minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.  I also served broccoli, lima beans, and potatoes with onions for sides (recipes, see the search box on this blog).

–cod inspired by a recipe from a friend in Minnesota.

A Simple Dinner: HERBED ITALIAN CHICKEN / CORNBREAD DRESSING WITH BROTH / WHOLE WHEAT ROTINI PASTA WITH MARINARA SAUCE & PARMESAN

 

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper (optional)

–rosemary (fresh if possible)

–bay leaves (2)

–salt and pepper

–olive oil

–white wine

–cornbread dressing (stuffing; boxed)

–chicken broth (non-fat, low sodium)

–whole wheat pasta (1 cup, dry)

–marinara sauce (Italian spaghetti sauce, 1 cup)

–Parmesan cheese

1 – Place 1 cup of whole wheat pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Microwave on high for 5 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of marinara sauce in a covered baking dish.  Add one-third cup of chicken broth.  Season with olive oil.  Microwave on high for 3 minutes.  Place the pasta in the marinara sauce.  Stir well.  Sprinkle with Parmesan cheese.  Keep covered to preserve warmth.

3 – Place one-half cup of cornbread stuffing in each of 2 individual, microwaveable, covered serving bowls.  Add chicken broth.  Season with olive oil.  Microwave on high for 1 and one-half minutes.

4 – Place chicken in a covered baking dish with a little white wine.  Season with garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the pasta as a first course.  Then serve the chicken hot, with the cornbread dressing as a side.  I also served field peas with snaps (recipe, see the search box on this blog).

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

COD WITH MUSHROOMS & WILTED LETTUCE IN TARRAGON LEMON BUTTER & WHITE WINE SAUCE / CHICKPEA SALAD WITH TOMATOES & CARROTS IN OLIVE OIL / PARMESAN & BREADCRUMB – ENCRUSTED ZUCCHINI

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

–mushrooms (baby bellas, 3 to 4, sliced)

–spring mix salad (2 handfuls)

–tarragon (fresh if possible)

–lemon juice

–Promise Activ margarine (heart-healthy)

–white wine

–chickpeas (one-fourth can, rinsed and drained)

–tomato (1, fresh, medium)

–basil (fresh if possible)

–carrots (shredded, 1 handful)

–extra virgin olive oil

–zucchini (2, small, peeled)

–Parmesan cheese

–herbed breadcrumbs (I used Pepperidge Farm)

–salt and pepper

–olive oil

1 – Wash and slice 3 to 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Add 2 handfuls of spring mix salad.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod amid the mushrooms.  Drench in lemon juice.  Season with salt and pepper.  Melt Promise Activ margarine in a measuring cup, covered, by microwaving for 10 seconds.  Pour over the cod.  Season with tarragon.  Set aside.

2 – Place one-fourth rinsed can of chickpeas in a mixing bowl, along with 1 chopped tomato (seasoned with basil, salt, and pepper), and 2 handfuls of shredded carrots.  Season with extra virgin olive oil.  Stir well.

3 – Peel the zucchini, and then cut horizontally, once, and then vertically, once.  Place a small amount of herbed breadcrumbs, with Parmesan cheese and olive oil, in a small bowl.  Stir well, and then place the breadcrumb mixture atop the zucchini.  Season with salt and pepper.  Microwave on high for 3 minutes.

4 – Microwave the cod for 7 minutes on high.

5 – Serve the cod hot, with the zucchini (hot) and the salad (cold).

–cod adapted from the Char restaurant, Jackson, Mississippi; zucchini adapted from the Olive Garden; and salad original.

A Simple Dinner:  CHICKEN WITH OREGANO & BASIL IN TOMATO JUICE & TOPPED WITH FETA / ZUCCHINI TOPPED WITH BREADCRUMBS & PARMESAN

–4 chicken tenderloins or breast strips

–oregano, basil (bottled)

–tomato juice (low sodium)

–feta cheese

–zucchini (1, fresh, medium)

–breadcrumbs (I used Pepperidge Farm)

–Parmesan cheese

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a small amount of tomato juice.  Season with salt, pepper, oregano, basil, and olive oil.  Sprinkle feta cheese on top.  Set aside.

2 – Peel 1 zucchini, and cut into silver dollars.  Place in a covered baking dish with a little water.  Season with salt and pepper.  Place a small amount of breadcrumbs in a mixing bowl.  Add olive oil to taste, and stir well.  Then pour the breadcrumbs over the zucchini.  Sprinkle with Parmesan cheese.  Microwave on high for 3 minutes.

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

4 – Serve the chicken hot, with the zucchini as a side.  I also served a salad (recipes, use the search box on this blog).

–zucchini adapted from the Olive Garden restaurant; chicken 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.

TARRAGON BAY SCALLOPS & CHICKEN WITH MUSHROOMS & ONION IN WINE WHITE SAUCE & TOPPED WITH PARMESAN / WHITE RICE / HERBED BUTTER PEA – PASTA SOUP WITH CARROTS & ONION IN BROTH / GREEN SALAD WITH PEAR – APPLE – RAISINS – PECANS IN GINGER – SESAME DRESSING

Note:  Shrimp can be substituted for scallops.

–4 chicken tenderloins or breast strips

–bay scallops (tiny, one-half cup, thawed from frozen)

–tarragon (bottled)

–mushrooms (4 or 5 baby bellas, sliced)

–onion (1, divided, chopped)

–white wine (use the real stuff)

–flour

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–white rice

–butter peas (1 package, frozen)

–chicken broth (non-fat, low sodium)

–marjoram, 2 bay leaves (bottled)

–miniature carrots (6 to 8, chopped)

–garlic powder

–penne pasta (1 cup, dry, packaged)

–apple (one-half, chopped)

–pear (one-half, chopped)

–pecans (chopped, one-half small package)

–raisins (one-half cup, golden)

–ginger – sesame salad dressing (to taste)

1 – Place the butter peas in a slow cooker.  Peel and chop one-half onion, and add to the cooker.  Chop 6 to 8 miniature carrots, and add to the cooker.  Add chicken broth to 1 inch above the vegetables.  Season with pepper, marjoram, 2 bay leaves, and olive oil.  Cook on low for 5 hours and 45 minutes.  Then add 1 cup of penne pasta.  Cook on low for 15 minutes more.  When finished, keep setting on warm until time for dinner.

2 – Chop one-half apple and one-half pear.  Add one-half cup of golden raisins, with the other fruit, to a mixing bowl.  Add one-half small package of chopped pecans.  Add salad greens to the vegetables and nuts.  Set aside until just before dinner.  At that time, add ginger sesame dressing to taste, and stir well.  Serve immediately.

3 – Place one-half chopped onion in a covered baking dish.  Add 4 or 5 sliced baby bella mushrooms to the dish.  Set aside.  Place one-half cup of white wine (the real stuff) in a measuring cup.  In a separate cup, place 1 tablespoon of flour.  Microwave the white wine for 1 minute on high.  When finished, slowly add the wine to the flour, stirring briskly.  Then pour the sauce into the baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Set aside.

4 – Measure two-thirds cup of white rice, and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

5 – Microwave one-half cup of thawed bay scallops on high for 2 minutes in a covered baking dish.  Keep covered to preserve warmth.

6 – Add chicken to the baking dish with mushrooms and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.  When finished, pour the cooked scallops into the dish.  Sprinkle Parmesan cheese on top.

7 – Serve the butter pea soup as a first course, and then serve the salad as a second.  Serve the chicken hot, atop the white rice.

–chicken and scallops adapted from “taste of home” web site; soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

BAKED FLOUNDER TOPPED WITH BUTTERED GARLIC – HERB BREADCRUMBS WITH PARMESAN / BASIL SQUASH WITH POTATOES – ONION – TOMATO / SPINACH – ARUGULA SALAD WITH BLUEBERRIES & FETA IN RED WINE – HONEY – OIL DRESSING

–flounder (2 large, thawed from frozen)

–garlic – herb breadcrumbs

–Parmesan cheese

–Promise Activ margarine (heart-healthy)

–summer squash (1, medium, sliced fine)

–potatoes (small yellow Dutch, 4 or 5, sliced)

–onion (one-half, medium

–tomato (1, medium, chopped)

–basil

–salt and pepper

–olive oil

–spinach – arugula salad greens (packaged)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Slice 4 or 5 baby yellow Dutch potatoes.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-half package of spinach – arugula salad greens in a mixing bowl.  Add 1 handful of fresh blueberries.  Generously add honey, to taste.  Just before serving, add red wine and extra virgin olive oil, and stir.  Top with feta cheese.

3 – Peel and slice the squash.  Wash and chop the tomato, and then season it with salt, pepper, and basil.  Chop one-half onion.  Add all vegetables to the potatoes.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.

4 – Place the flounder in 1 layer in a covered baking dish.  Season with salt and pepper.  In a small microwaveable bowl, place 3 tablespoons of Promise Activ margarine.  Cover tightly.  Microwave on high for 30 seconds.  Then add 2 tablespoons of garlic – herb breadcrumbs and 2 tablespoons of Parmesan cheese to the margarine, and stir well.  Spoon the butter sauce atop the flounder.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the flounder hot, with the squash medley as a side.

–flounder adapted from all recipes web site; squash medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

PARMESAN COD & SHRIMP IN WHITE SAUCE / FRESH TURNIP GREENS WITH PICKLE RELISH

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

–shrimp (8 to 10, thawed from frozen)

–Parmesan cheese

–milk (dairy or almond; soy isn’t advised)

–flour

–salt and pepper

–olive oil

–turnip greens (fresh)

–pickle relish (bottled)

1 – Place one-half package of fresh turnip greens in a large baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

2 – Place one-half cup of dairy or almond milk in a microwaveable cup; microwave for 45 seconds.  Place 1 heaping tablespoon of flour in a second cup.  When the milk has heated, slowly add to the flour, stirring briskly.  Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese, generously, on top.  Pour the white sauce into the dish.  Microwave on high for 8 minutes.  Pour the shrimp atop the cod.  Microwave for 2 and one-half minutes more. 

3 – Serve the cod and shrimp hot, with the turnip greens as a side, accompanied by pickle relish.

–cod/shrimp adapted from allrecipes.com; turnip greens original.

GARLIC – HERB CHICKEN TENDERS WITH MISSISSIPPI COMEBACK DIPPING SAUCE / SPRING MIX WITH STRAWBERRIES & HONEY – BLUEBERRIES – FETA – PECANS IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING / PARMESAN CAULIFLOWER WITH WHITE SAUCE

Note:  Mississippi comeback dipping sauce originated in Greek restaurants in Jackson, Mississippi in the thirties.  It has remained popular in the Deep South ever since, encouraging a “come back” for more.

 –4 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–comeback dipping sauce (see recipe below)

–spring mix salad greens

–strawberries (6 to 8, sliced and dipped in honey)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–pecans (one-half small package)

–balsamic vinegar

–extra virgin olive oil

–cauliflower (1 head, fresh)

–milk (dairy or almond; soy doesn’t do well in the microwave)

–flour

–salt and pepper

–olive oil

1 – Prepare Mississippi comeback dipping sauce ahead of time to allow flavors to meld.  The recipe:

1 cup mayonnaise

1/4 cup chili sauce

2 tablespoons ketchup

1 tablespoon lemon juice

1 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

Place in the refrigerator until time for dinner.  May be kept safely for up to a week.

 2 – Wash and cut apart the cauliflower into large chunks.  Place in a covered baking dish.  In a microwaveable cup, place one-half cup of dairy or almond milk, and then microwave on high for 45 seconds.  In a second cup, place 1 tablespoon of flour.  Add the milk to the flour very slowly, stirring briskly.  Then pour the white sauce over the cauliflower.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese over the top.  Microwave on high for 15 minutes.  If sauce appears to be too thick, add chicken broth to desired consistency.

3 – Place one-half package of spring mix to a mixing bowl.  Add 6 to 8 sliced strawberries that have been marinated in honey.  Add 1 handful of blueberries.  Add one-half package of pecan chips.  Add one-half small carton of feta cheese.  Season with salt and pepper.  Wait to add dressing until just before dinner.  At that time, add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs into the bag.  Shake well.  Place the tenders in a covered baking dish with a little water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Then serve the chicken tenders hot, the comeback sauce cold, with the cauliflower as a side.  I also served baby lima beans (for recipe, use the search box on this blog).

–comeback sauce retrieved from “my recipes” web site; other recipes original.

CHUNKY SALMON & PASTA WITH ONION – PARSLEY – PARMESAN IN MARINARA & RED WINE SAUCE

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

–bowtie pasta (1 cup)

–onion (one-half, medium)

–parsley (fresh, 1 handful, chopped)

–Parmesan cheese (shredded)

–spaghetti sauce (bottled; I used Ragu with herbs)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Keep submerged in water to preserve warmth.  Set aside.

2 – Chop one-half onion and place in a covered baking dish in a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Place the salmon in a covered baking dish with a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, break the salmon apart with a fork, discarding the skin.

4 – Place one-half jar of spaghetti sauce atop the cooked onion.  Chop 1 handful of parsley, and add to the baking dish.  Stir well.  Microwave on high for 5 minutes.

5 – Drain the pasta in a colander, and then add to the spaghetti sauce and onion.  Stir well.  Add the chunky salmon to the top of the dish, in the middle.  Then sprinkle the whole with Parmesan cheese, generously.

6 – Serve the salmon and pasta hot.

–recipe original.

A Simple Dinner:  SHRIMP CAESAR SALAD WITH PARMESAN

–shrimp (thawed from frozen, count 60 to 80 small, one-half package)

–butter lettuce (packaged)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–Parmesan cheese (shredded, packaged)

1 – Place half a package, about 40 small shrimp in one layered in a large, wide-mouthed, covered baking dish with an inch of water.  Microwave on high for 3 minutes.  When finished, add cold water to the dish, and then drain. 

2 – Place one-half package of butter lettuce in a mixing bowl.  Season with salt.  Add creamy Caesar salad dressing to your taste.  Then place one-half of the lettuce on each of two large plates.  Sprinkle with Parmesan cheese.  Then place 20 shrimp on each plate.

3 – Serve the plate ready-prepared.

–recipe adapted from Locals, a restaurant in Oxford, Mississippi.

PEPPER PARMESAN CHICKEN WRAPPED WITH GARLIC – HERB BREADCRUMBS IN SWEET TOMATO – PARSLEY SAUCE / BRUSSELS SPROUTS WITH OREGANO & ONION TOPPED WITH CRISPY FAUX BACON

–4 chicken tenderloins or breast strips

–red bell pepper (one-half, fresh)

–Parmesan cheese (shredded

–garlic – herb breadcrumbs

–tomatoes (2, fresh, medium)

–sugar (1 teaspoon)

–parsley

–Brussels sprouts (one-half package, fresh)

–oregano (fresh if possible)

–onion (one-half)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Chop the 2 tomatoes and one-half red bell pepper, and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, drain the tomatoes/pepper in a colander, and then return to the baking dish.  Sprinkle with a teaspoon on sugar and parsley.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add garlic-herb breadcrumbs, and shake well.  Nestle the chicken amid the tomatoes/pepper.  Sprinkle generously with Parmesan cheese.  Set aside.

3 – Cut each Brussel sprout into 2 pieces.  Place in a covered baking dish.  Chop the one-half onion, and place in the dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  Just before serving, sprinkle the top with Bac’n pieces.

4 – Microwave the chicken for 8 minutes.

5 – Serve the chicken and sauce hot, with the Brussel sprouts as a side.

–recipes original.

PARMESAN CHICKEN & BROCCOLI IN WHITE SAUCE / TUSCAN BEAN SOUP / SHREDDED CARROTS WITH HONEY – GINGER – OLIVE OIL

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–broccoli (fresh, half a head)

–flour (2 tablespoons)

–milk (1 cup almond or dairy; soy does not work well)

–great Northern beans (two-thirds cup, dried, soak overnight)

–tomato (2 slices, large, fresh)

–shredded carrots (one-third cup for the soup, fresh)

–onion (one-half, sliced small)

–celery (chopped, fresh, 1 stalk)

–garlic powder

–parsley (fresh if possible)

–whole wheat English muffin (1)

–salt and pepper

–olive oil

–shredded carrots (2 handfuls, fresh)

–honey

–ginger

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add 2 slices of a fresh tomato; one-third cup of shredded carrots; one-half onion, sliced small; and 1 stalk of chopped celery.  Season with salt, pepper, garlic powder, parsley, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” until time for dinner.

2 – Place the chicken in a large, covered baking dish.  Place the broccoli, cut florets, all around the chicken (not overlapping).  Pour 1 cup of almond or dairy milk in a measuring cup.  Heat on high in the microwave for 1 minute.  Place 2 tablespoons of flour in a separate cup.  When the milk has heated, slowly add to the cup with the flour, beating vigorously with a spoon.  Season the chicken with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese over the whole dish.  Set aside.

3 – Place 2 handfuls of shredded carrots in a covered baking dish.  Season with salt, pepper, ginger, honey, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 6 minutes on high.

5 – Microwave 1 English muffin for 20 seconds.  When finished, break apart into small pieces, placing half in each of two soup bowls.  Spoon the soup over the top of the muffin.

6 – Serve the Tuscan bean soup as a first course; then serve the chicken and broccoli hot, with the carrots as a side.

–Tuscan bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken and broccoli adapted from To the Taste of a King (New Orleans cookbook from the fifties); carrots adapted from Real Simple.

PARSLEYED & BREADED GARLIC COD WITH MUSHROOMS IN BRANDY – WHITE WINE – BROTH SAUCE / CUT GREEN BEANS WITH PARMESAN / ROSEMARY GREAT NORTHERN BEAN SOUP WITH CAYENNE & BAY LEAVES ATOP GARLIC BREAD / BUTTERY LETTUCE SALAD WITH BLUEBERRIES – WALNUTS – PARMESAN IN BALSAMIC VINEGAR – EXTRA VIRGIN OLIVE OIL DRESSING  

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

–mushrooms (baby bellas, 6 to 8, sliced

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–parsley (fresh if possible)

–brandy (purchase a small, inexpensive bottle)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–great Northern beans (dried; soak overnight)

–cayenne pepper

–rosemary (fresh if possible)

–garlic powder

–bay leaves

–garlic bread seasoned with olive oil

–cut green beans (frozen)

–Parmesan cheese

–buttery lettuce (half a package)

–blueberries (2 handfuls)

–walnuts (1 handful)

–balsamic vinegar

–extra virgin olive oil

1 – Place two thirds cup of great Northern beans in a slow cooker.  Add chicken broth to one-half inch above the beans.  Season with rosemary, 2 bay leaves, cayenne pepper, salt, pepper, and olive oil.  Cook on low for 6 hours.  When finished, keep setting on warm until just before time to serve the soup.  (There is more preparation; see below.)

2 – Place sliced mushrooms in a covered baking dish with a small amount of brandy, white wine, and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod atop the mushrooms.  Season with salt, pepper, and olive oil.  Sprinkle a small amount of plain breadcrumbs on top.  Add parsley as a garnish, plus a few more drops of olive oil.  Set aside.

3 – Place buttery lettuce, 2 handfuls of blueberries, 2 handful of walnuts, and a little Parmesan cheese in a mixing bowl.  Add balsamic vinegar and extra virgin olive oil to taste.  Stir well.

4 – Place 4 handfuls of cut green beans in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Microwave for 5 minutes on high.

5 – Take one-half beans from the slow cooker with a slotted spoon, placing the beans in a food processor.  Pulse until smooth.  Then add back to the slow cooker, just prior to serving.  Stir well.

6 – Prepare 2 slices of garlic bread with a generous sprinkling of garlic powder and a sprinkling of olive oil.  Microwave on high for 40 seconds.  Break apart the bread and place in the bottom of bowls intended for the soup.  Serve the soup atop the garlic bread.

7 – Microwave the cod for 6 minutes on high.

8 – Serve the salad as a first course, the soup as a second, and the cod, hot, with green beans as a third course.

–cod and bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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).

PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

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

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

COD & WHIPPED POTATO PUFFS WITH PARMESAN & PARSLEY TOPPED WITH CRUSHED CROUTONS / BUTTER LETTUCE SALAD WITH HONEYED STRAWBERRIES & PECANS AND FETA IN LEMON JUICE & EXTRA VIRGIN OLIVE OIL

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

–small buttery Dutch potatoes (6 to 8, to make 1 cup of mashed, cooked potatoes)

–parsley (fresh if possible)

–Parmesan cheese (2 tablespoons)

–salt and pepper

–olive oil

–seasoned croutons (packaged)

–garlic powder (bottled)

–egg (1, whole)

–butter lettuce (one-half package)

–honey

–strawberries (8 to 10, fresh)

–pecans (half a small package)

–lemon juice

–extra virgin olive oil

1 – Rinse and then place the potatoes in a covered baking with a 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When cooled somewhat, place in a food processor and pulse until smooth.  Set aside.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, place the cod in a mixing bowl, and break apart (small pieces).  Add the whipped potatoes to the mixing bowl.  Season with a generous amount of parsley, some salt and pepper, and garlic powder.  Add 2 tablespoons of Parmesan cheese.  Break an egg and place in the bowl.  Stir well.  Place in single-serving microwaveable bowls.  Add 1 cup of croutons to a plastic bag.  Crush by using the back of an ice cream spoon against the kitchen counter.  Then sprinkle the crushed croutons atop the cod-potato.  Set aside.

2 – Place one-half package of butter lettuce salad in a mixing bowl.  Slice the strawberries and place in a separate small bowl.  Add one-half small package of chipped pecans.  Season with honey, generously.  Stir well.  Then add to the lettuce.  Season with salt and pepper.  Add one-third package of feta cheese.  Sprinkle lemon juice and extra virgin olive oil.  Stir.

3 – Microwave the cod-potato puffs on high for 4 minutes.

4 – Serve the cod-potato puffs hot, with the salad as a side.

–cod-potato puffs adapted from Edward Giobbi’s Italian Family Cooking; salad original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

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

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

PARMESAN – ALMOND FLOUNDER WITH MUSHROOMS & VIDALIA ONION IN WHITE WINE SAUCE / QUINOA WITH BROTH / TOMATO EGGPLANT DIP WITH ONION – PARSLEY – BANANA PEPPER

–flounder (2, medium, thawed from frozen)

–Parmesan cheese

–almonds (sliced, one-half package)

–mushrooms (baby bellas, 1 handful)

–Vidalia onions     (2, divided, small)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–garlic salt

–quinoa (traditional, boxed)

–chicken broth (non-fat, low sodium)

–tomato sauce (3 tablespoons)

–eggplant (large, 1, fresh)

–banana pepper (one-third, fresh, minced)

–pita chips

 

1 – Well before dinner, prepare the eggplant.  Wash and then pierce all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  When cool, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut two ways.  Then place in a mixing bowl.  Finely dice 1 small Vidalia onion and one-third banana pepper.  Place in the bowl.  Add 3 tablespoons of tomato sauce.  Season with salt, parsley, and olive oil.  Stir well.  Refrigerate until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice 1 small Vidalia onion and place in a covered baking dish.  Then wash and place 1 handful of sliced mushrooms in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Then nestle the flounder in the wine sauce.  Season the flounder with garlic salt, salt, and pepper.  Sprinkle sliced almonds and Parmesan cheese on top of the flouder.  Finish with parsley.  Microwave on high for 4 and one-half minutes.

4 – Serve the eggplant dip as an appetizer, with pita chips.  Then serve the flounder hot atop the quinoa.

–eggplant and flounder adapted from the food network web site; quinoa original.

GARLIC – HERB FLOUNDER ATOP CRABMEAT WITH TOMATO & ONION IN COCONUT MILK / COUSCOUS / PARMESAN – BASIL TOMATO PIE WITH CRUMBLED WHOLE WHEAT ENGLISH MUFFINS

–flounder (2, thawed from freezer)

–crabmeat (1 can)

–garlic – herb breadcrumbs (boxed)

–tomatoes (4, divided)

–onion (one-half, medium)

–coconut milk (lite, canned)

–couscous (boxed)

–Parmesan cheese

–whole wheat English muffins (2)

–basil (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk.  Season with salt and pepper.  Microwave on high for 3 minutes.  When finished, place crabmeat on top of the onion and tomato.  Then place the flounder on top of the crabmeat.  Season the flounder with salt and pepper.  Sprinkle a small amount of garlic – herb breadcrumbs on top.  Then pour one – third cup of coconut milk over the seafood.  Set aside.

2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish.  Cut 3 tomatoes in half, and place over the muffin pieces.  Season with salt, pepper, basil, and Parmesan cheese.  Then top with more pieces of a second English muffin.  Microwave on high for 15 minutes.  Let cool for at least 5 minutes before serving.

3 – Measure 1 cup of couscous in a covered baking dish.  Add one and one-half cup of water.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the seafood for 5 minutes.

5 – Serve the seafood atop the couscous, with the tomato pie as a side.

–recipes original.

PESTO COD / PARMESAN CORN PUDDING / EGGPLANT DIP WITH BASIL – TOMATO – ONION – BLACK OLIVES

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

–pesto paste

–mayonnaise

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–eggplant (small, fresh)

–basil (fresh if possible)

–tomato (3 slices, fresh, large)

–onion (1, divided)

–black olives (one-half small can)

–corn (frozen, 1 package)

–Parmesan cheese

–milk (dairy, almond, or soy)

–eggs (2, medium)

–cornbread stuffing (3 tablespoons)

 

1 – Ahead of time, pierce the eggplant with a fork all-around.  Place on a plate.  Microwave for 4 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  Then cut the eggplant vertically and scoop out the pulp.  On a cutting board, cut the eggplant two ways, then place the pulp in a mixing bowl.  Dice 3 slices of tomato and one-half onion, and place in the bowl.  Add one-half can of black olives.  Season with salt, pepper, basil, garlic salt, and olive oil.  Stir well.  Refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench with lemon juice.  In a small bowl, measure 3 tablespoons of mayonnaise and 2 tablespoons of pesto paste.  Season with salt and pepper.  Stir vigorously.  Spoon the sauce over the cod.  Set aside.

3 – Puree 1 cup of corn (thawed), 2 eggs, one-half cup milk, one-half cup of Parmesan cheese, and 3 tablespoons of cornbread stuffing in a food processor.  Empty into a wide-mouthed, covered baking dish.  Slice one-half onion and place in a small baking dish.  Add water to cover.  Microwave for 5 minutes.  Add 1 cup of corn and the onion to the corn pudding.  Season with olive oil.  Stir well.  Microwave for 5 minutes.  Remove from oven and stir.  Then microwave for 3 minutes more.

4 – Microwave the cod for 6 minutes.

5 – Serve the eggplant dip as an appetizer; then serve the cod with the corn pudding as a side.

–cod adapted from Instant Gourmet (Ceil Dyer, author); corn pudding adapted from Real Simple; eggplant original.

A Simple Dinner:  LEMON PEPPER – SEASONED SALMON & ASPARAGUS / PARMESAN CAULIFLOWER

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

–lemon pepper (bottled)

–salt and pepper

–olive oil

–asparagus (10 stalks, fresh)

–cauliflower (1, medium head)

–Parmesan cheese

 

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

2 – Wash and then cut off sections of the cauliflower.  Place in a wide-mouthed, covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Sprinkle generously with Parmesan cheese.  Microwave on high for 10 minutes.

3 – Cut off the ends of the asparagus.  Then place in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 6 minutes.

4 – Microwave the salmon for 4 and one-half minutes.

5 – Serve the salmon hot, with the cauliflower and asparagus as sides.

–recipes original.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of chicken broth.  Season with one-half teaspoon of salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. 

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; 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.

DILLED SALMON WITH CAESAR – PARMESAN SALAD / BACON – FLAVORED TOMATO – BASIL PINTO BEANS WITH ONION

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

–dill (fresh if possible)

–Parmesan cheese (shredded, packaged)

–spring mix (one-half package salad greens)

–salt and pepper

–olive oil

–pinto beans (dried, two-thirds cup; soak overnight)

–Bac’n pieces

–diced tomatoes (1 can, no salt)

–basil (fresh if possible)

–onion (one-half, sliced)

–chicken broth (non-fat, low sodium)

 

1 – Place the soaked pinto beans in a slow cooker with the can of diced tomatoes.  Add chicken broth to the level of 1 inch above the beans and tomatoes.  Slice one-half onion, and add to the cooker.  Season with salt, pepper, basil, Bac’n pieces and olive oil.  Cook for 7 hours in the slow cooker on low (longer if necessary).  When the beans are tender, keep on the “warm” setting until time for dinner.

2 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Sprinkle Parmesan cheese on top, and then season with dill and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that center is done.  If not, replace in microwave for 1 minute.

3 – Place the spring mix in a mixing bowl.  Season with salt, pepper, and Parmesan cheese.  To taste, add Caesar dressing.  Stir well.

4 – Serve the salmon on top of the Caesar – Parmesan salad, with the beans as a side.

–salmon with salad adapted from wild Alaskan seafood web site; beans original.

ROSEMARY CHICKEN WITH PARMESAN & GARLIC / GREEN PEAS WITH PARMESAN – GARLIC – ONION – TOMATO / BACON – FLAVORED SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese

–garlic salt

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–onion (1, divided)

–tomato (1, medium, chopped)

–summer squash (4, small)

–Bac’n pieces

1 – Place the chicken in a covered baking dish with a little water.  Season with rosemary, garlic salt, salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

2 – Slice one-half onion and chop the tomato.  Place in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Stir in the frozen peas.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 5 minutes on high.

3 – Peel and slice the squash, and place in a covered baking dish.  Slice one-half onion.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the peas and squash as sides.

–chicken and green peas adapted from Italian Family Cooking (Edward Giobbi, author); squash adapted from my mother’s recipe.

COD WITH PARSLEY & GARLIC / NAVY BEAN SOUP WITH PARSLEY – GARLIC – ONION IN BROTH – TOPPED WITH PARMESAN / OVEN FRIED OKRA WITH WHOLE WHEAT STUFFING

–navy beans (1 cup dried, soak overnight)

–parsley (fresh is possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–Parmesan cheese (shredded)

–bay leaf (dried, 2 leaves)

–onion (1, medium)

–salt and pepper

–olive oil

–Bac’n pieces (soy bacon, bottled)

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

–garlic salt (bottled)

–lemon juice

–okra (cut, frozen, 2 cups)

–whole wheat stuffing (boxed)

1 – Add 1 cup of navy beans to the slow cooker.  Slice onion and add to the cooker.  Season with chopped parsley, Bac’n pieces, salt, pepper, olive oil, bay leaf, and garlic salt.  Add chicken broth 2 inches above the food.  Cook on low for 6 hours.  When finished, keep on “warm” setting until time for dinner.

2 – Place the okra in an uncovered baking dish.  Add water to cover.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes.  Cover when this part of preparation is finished.

3 – Place cod in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, garlic salt, chopped parsley, and olive oil.  Microwave on high for 6 minutes. 

4 – Add whole wheat stuffing to the okra.  Stir.  Microwave for 1 minute more.

5 – Serve the soup as a first course with Parmesan cheese sprinkled on top.  Then serve the cod with the okra as a side.

–bean soup and cod adapted from Italian Family Cooking (Edward Giobbi, author); okra original.

ROSEMARY CHICKEN / SPINACH – CORN SALAD WITH AVOCADO AND PARMESAN

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

–corn (frozen, one-half cup)

–spinach (fresh, 2 handfuls)

–avocado (1, medium, fresh)

–Parmesan cheese (shredded)

–garlic powder

 

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary (minced), and olive oil.  Set aside.

2 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the corn for 2 minutes on high.

3 – Place the spinach in a mixing bowl.  Add the corn and Parmesan cheese (generous sprinkling).  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle with lemon juice.  Stir well to coat.  Cut open and slice the avocado in one-half inch pieces.  Fold gently into the salad.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the cold salad as a side.

–recipes adapted from Real Simple.