CHICKEN ROLLED IN BREADCRUMBS & TOPPED WITH LEMON SLICES – PARSLEY IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–lemon (fresh, 1)

–parsley (fresh, 1 handful)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium1

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs and shake.  Then place the breaded chicken in a covered baking dish with a little chicken broth.  Top with chopped parsley.

2 – With a very sharp knife, slice the lemon.  Place atop the chicken.  Then add a very few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.

4 – Serve the chicken hot, atop pasta, rice, or quinoa (recipes, see the search box on this blog).

–chicken adapted from The White House Chef Cookbook (from the Kennedy era).

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A Simple Dinner:  CHICKEN WITH SLIVERED ALMONDS & PARSLEY IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–slivered almonds (one-half small package)

–parsley (1 handful, chopped, fresh)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt and pepper.  Sprinkle one-half package of slivered almonds on top.  Then sprinkle with 1 chopped handful of parsley.  Finish with a few drops of olive oil. 

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (cookbook from the time of John and Jacqueline Kennedy).

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.

BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

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

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Set aside.

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

CREAMY COD WITH MUSHROOMS – GREEN ONIONS – PARSLEY IN CREAMER – MILK – WHITE WINE SAUCE

For 4:

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

–mushrooms (baby bellas, 6 to 8, chopped fine)

–green onions (3 stalks, chopped)

–parsley (fresh, chopped)

–soy creamer

–milk (almond or dairy, not soy)

–white wine

–salt and pepper

–Promise margarine (heart healthy)

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Add 6 to 8 finely chopped baby bellas mushrooms on top; then add 2 stalks of green onions, chopped and chopped parsley.  Set aside.

2 – Place one-half cup of white wine in microwaveable cup; add one-fourth cup of soy creamer, one-fourth cup of dairy or almond milk, and 1 teaspoon of margarine.  Season with salt and pepper.  Microwave on high for 2 minutes.  In a second cup, place 2 tablespoons of flour.  When the wine/milk/creamer has heated, very slowly add to the flour, stirring briskly.  Then pour the sauce over the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

3 – Serve the cod with creasy mushroom sauce hot, atop rice or quinoa (recipes, see the search box on this blog).

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

ROSEMARY – OREGANO – PARSLEY COD WITH TOMATO – ONION – MUSHROOMS – CAPERS – GARLIC – CAYENNE IN WHITE WINE SAUCE

For 4:

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

–rosemary, oregano (bottled)

–parsley (fresh)

–tomato (1, medium, chopped)

–onion (one-half, medium, sliced)

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

–capers (bottled)

–garlic (minced, bottled)

–cayenne pepper (optional)

–white wine (use the good stuff)

1 – Place a chopped tomato, one-half sliced onion, and 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle the cod amid the sauce.  Season the cod with salt, pepper, cayenne pepper (optional), parsley, and a few drops of olive oil.  Sprinkle capers on top.  Microwave on high for 9 minutes.

2 – Serve the cod hot, atop pasta or rice (recipes, see the search box on this blog).

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

THYME CHICKEN WITH CELERY – ONION – CARROTS IN BROTH

Note:  These are the seasonings for Real Simple’s favorite roast turkey for Thanksgiving 2016.

For 4:

–6 chicken tenderloins or breast strips

–thyme

–celery (1 stalk, chopped)

–onion (one-half, sliced)

–carrots (shredded, 1 handful)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Chop 1 stalk of celery, and place in a covered baking dish with a little chicken broth.  Add one-half, sliced onion.  Then add 1 handful of shredded carrots.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 and one-half minutes.

3 – Serve the chicken hot, with the vegetables.

–chicken adapted from turkey recipe from Real Simple magazine.

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.

A Simple Dinner:  CHICKEN TENDERLOINS WITH LEMON SLICES & ZEST – GREEN ONIONS – PARSLEY IN BROTH

–6 chicken tenderloins or breast strips

–lemon (fresh)

–lemon zest (lemon peel; optional; use for sharper taste of lemon)

–green onions (2 stalks, sliced)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and lemon zest (optional).  Sprinkle sliced green onions (2) and 1 handful of chopped parsley on top.  With a very sharp knife, slice a lemon.  Place atop the chicken.  Microwave on high for 7 minutes.

2 – Serve the chicken hot.

–recipe original.

CATALINA COD WITH ONIONS – HORSERADISH SAUCE – PARSLEY ATOP JASMINE RICE

Note:  This recipe was originally intended for shrimp.

For 4:

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

–onion (one-half, sliced)

–horseradish sauce (bottled)

–green onions (2 stalks, chopped)

–white wine

–parsley (fresh)

–Catalina salad dressing (1 cup)

–jasmine rice

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourths cup of water.  Season with olive oil.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  (You can freeze any rice that is left over.)

2 – Slice one-half onion, and place in a covered baking dish.  In a mixing bowl, place 1 tablespoon of horseradish sauce.  Slowly add 1 cup of Catalina salad dressing, stirring constantly.  Place the sauce in the baking dish.  Add white wine to make sauce your desired consistency.  Stir well.  Place cod in the sauce.  Season with salt, pepper, parsley, 2 stalks of chopped green onions, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the cod hot, atop the jasmine rice.

–cod inspired by To the Taste of a King (fifties cookbook from Louisiana).

SALMON WITH CHIVES – TARRAGON – PARSLEY – LEMON SLICES IN CLAM JUICE & ATOP BOWTIE PASTA

For 4:

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

–chives, tarragon (bottled)

–parsley (fresh)

–lemon juice

–lemon (fresh)

–clam juice (or fish broth)

–bowtie pasta (1 and one-half cups, farfalle)

1 – Place 1 and one-half cups of bowtie pasta in an uncovered baking dish with water to cover.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place salmon in a covered baking dish with a little calm juice.  Drench in lemon juice.  Season with salt, pepper, chives, tarragon, and olive oil.  With a very sharp knife, slice a lemon; place atop the salmon.  Finish with chopped parsley on top.  Microwave on high for 8 minutes.

3 – Serve the salmon hot, atop the pasta.

–salmon adapted from the recipe of Jan Bly, a friend from Marion, Illinois.

PARSLEYED CHICKEN WITH BABY BELLA MUSHROOMS – ONION – BANANA PEPPER IN WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5)

–onion (one-half, medium)

–banana pepper (fresh, one-half, sliced)

–white wine

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Finely slice one-half onion, and place in the dish.  Slice one-half banana pepper, and place in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, parsley, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot.

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

BALSAMIC SALMON WITH PARSLEY – LEMON – ONION – DILL IN CLAM JUICE

For 4:

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

–balsamic vinegar

–parsley (fresh if possible)

–onion (one-half, chopped)

–dill (bottled)

–salt and pepper

–olive oil

–clam juice (or fish broth)

1 – Chop one-half onion, and place in a covered baking dish with a little clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 3 minutes.  When nestled, nestle the salmon in the sauce.  Drench in lemon juice, and then drench in balsamic vinegar.  Season with salt, pepper, dill, chopped parsley, and olive oil.  Microwave on high for 8 and one-half minutes.

2 – Serve the salmon and onions hot. 

–salmon original.

CAYENNE COD WITH GREEN ONIONS & PARSLEY IN WHITE SAUCE OF WHITE WINE & BROTH ATOP ROASTED RED PEPPER & BASIL QUINOA BLEND

For 4:

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

–cayenne pepper

–green onions (2 stalks, finely sliced)  

–parsley (1 handful, chopped)

–white wine

–chicken broth (non-fat, low sodium)

–flour (1 heaping tablespoon)

–salt and pepper

–olive oil

–quinoa blend (roasted red pepper & basil, quinoa & brown rice, Near East brand, 1 box)

1 – Place entire box of quinoa blend with seasonings in a covered baking dish.  Add 1 and one-third cup chicken broth.  Season with 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.

2 – Place one-third cup of white wine in a microwaveable cup; add one-third cup of chicken broth.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the hot wine & broth to the flour, stirring briskly.  Set aside.

3 – Place 1 pound of cod in a covered baking dish.  Drench in lemon juice.  Pour the white sauce over the cod.  Season the cod with salt, pepper, and cayenne pepper (to taste, not too much).  Finely slice 2 stalks of green onions, and then place atop the cod.  Chop 1 handful of fresh parsley, and place atop the cod.  Season the cod with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 12 minutes.

4 – Serve the cod hot, atop the quinoa.

–cod original.

THYME – LEMON CHICKEN WITH PARSLEY & GREEN ONIONS IN RED WINE SAUCE

–4 chicken tenderloins or breast strips

–thyme

–lemon (sliced, fresh)

–parsley (fresh, chopped)

–green onions (4 stalks, chopped)

–red wine

–flour

–salt and pepper

–olive oil

1 – Place two-thirds cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Pour the wine gradually on top of the flour, stirring briskly.  Place the wine sauce in a covered baking dish.

2 – Place the chicken in the wine sauce.  Season with salt, pepper, thyme, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  With a very sharp knife, slice a lemon, and place the slices atop the chicken.

3 – Microwave for 6 minutes on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from The Microwave French Cookbook.

ITALIAN PARSLEYED COD WITH CREAMY MINCED BABY BELLA MUSHROOM SAUCE

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

–parsley (Italian, fresh)

–baby bella mushrooms (6 to 8, minced)

–milk (dairy or almond; soy does not microwave well)

–flour

–salt and pepper

–olive oil

1 – Break 6 to 8 baby bella mushrooms into very fine pieces, and place in a covered baking dish.  Set aside.

2 – Place two-thirds cup of dairy or almond (not soy) milk in a microwaveable cup.  Microwave on high for 1 minute.  Meanwhile, place 1 tablespoon of flour in a separate cup.  When the milk has heated, slowly add the milk to the flour, stirring briskly.  Then pour the milk-flour white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Stir well.

3 – Nestle the cod amid the mushrooms, spooning some sauce over the top.  Season with salt, pepper, and olive oil.  Sprinkle chopping parsley on top.

4 – Microwave the cod and sauce for 3 minutes on high; then microwave on 50 percent power for 6 minutes.

5 – Serve the cod with mushroom sauce hot.

–cod adapted from The Microwave French Cookbook.

SALMON & BROCCOLI WITH BASIL – PARSLEY – FETA – MINCED GARLIC IN CLAM JUICE ATOP GARLIC BOWTIE PASTA

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

–broccoli (1/2 head, broken apart, florets only)

–basil, parsley (fresh)

–feta cheese

–garlic (minced, in a jar)

–clam juice

–pasta (bowtie—farfalle, boxed)

–salt and pepper

–olive oil

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

2 – Place salmon in a large, covered baking dish with a little clam juice.  Place broccoli florets all around.  Season with salt, pepper, basil, parsley, minced garlic, and olive oil.  Sprinkle with feta cheese.  Microwave on high for 7 minutes.

3 – Drain the pasta, and stir in 1 tablespoon of minced garlic.

4 – Serve the salmon and broccoli hot, atop the pasta.

–salmon and broccoli inspired by Top 50 Most Delicious Salmon Recipes.

CHICKEN SEASONED WITH LEMON ZEST – PARSLEY – CORIANDER – GINGER – GARLIC & ROLLED IN BREADCRUMBS / HOMEMADE PARSLEY PESTO SAUCE

–4 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–coriander

–garlic (minced, in a jar)

–ginger

–lemon zest (lemon peel, bottled)

–chicken broth (non-fat, low sodium)

–parsley (fresh, chopped)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, lemon zest, coriander, ginger, and olive oil.  Pour in a good amount of breadcrumbs.  Shake well.  Place in a covered baking dish with a little chicken broth.  Sprinkle chopped parsley and minced garlic on top.  Set aside.

2 – Chop 1 handful of parsley, and place in a food processor.  Add one-half small package of pine nuts and 1 tablespoon of minced garlic.  Season with salt, pepper, and 2 tablespoons of olive oil.  Pulse until smooth.

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

4 – Serve the chicken hot, with the parsley pesto on the side.

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

LEMON CHICKEN WRAPPED IN BREADCRUMBS WITH HERBES DE PROVENCE – GREEN ONION – PARSLEY & IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–lemon juice

–breadcrumbs (boxed, plain)

–herbes de provence (marjoram, rosemary, thyme, oregano, etc.)

–white wine

–green onion (1 stalk, finely chopped)

–parsley (fresh)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, herbes de provence, and olive oil.  Pour a small amount of breadcrumbs in the bag.  Shake well.

2 – Place the chicken in a covered baking dish with a little white wine.  Squirt several drops of lemon juice on the chicken.  Finely chop 1 stalk of green onion, and place on the chicken.  Chop parsley and place on the chicken.  Add a few drops of olive oil.

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

4 – Serve the chicken hot.

–chicken inspired by the New York Times cooking site.

PARSLEYED COD & SHRIMP WITH MUSHROOMS – MINT – CAYENNE – GREEN ONIONS – GARLIC IN WHITE WINE & SOY SAUCE

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

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

–mushrooms (6 to 8 baby bellas, sliced)

–mint (fresh if possible)

–cayenne pepper

–green onions (2 stalks, sliced)

–garlic (minced, in a jar)

–white wine

–soy sauce

1 – Place the shrimp in a small covered baking dish with a little water.  Season with mint, cayenne, and olive oil.  Set aside.

2 – Place the 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine and a little soy sauce.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms.  Season with salt, pepper, mint, cayenne, minced garlic, and olive oil.  Top with chopped parsley and 2 sliced green onions.  Microwave on high for 6 minutes.

4 – Microwave the shrimp for 1 minute on high.  When finished, place the shrimp on top of the cod.

5 – Serve the cod and shrimp hot, atop pasta or rice if desired (recipes, see search box on this blog).

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

A Simple Dinner:  HERB CHICKEN WITH ONION – GARLIC – THYME – ROSEMARY – MARJORAM – CAYENNE – PARSLEY IN BROTH

Note:  To make this super easy and quick but still good, use all bottled herbs.

–4 chicken tenderloins or breast strips

–minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley.  Finish with a few drops of olive oil.

2 – Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken adapted from allrecipes.com.

FETA – STUFFED SALMON WITH THYME – OREGANO – PARSLEY IN DIJON – MAYO SAUCE

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

–feta cheese

–thyme, oregano, parsley (fresh if possible)

–Dijon mustard

–mayonnaise

–salt and pepper

1 – With a very sharp, carefully slit the salmon, and sprinkle feta in the pocket.  Place the stuffed salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate mixing bowl, stir together 3 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.  Spread the mayo – Dijon on top of the salmon.  Sprinkle thyme, oregano, and parsley on top.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.

–salmon adapted from an old recipe from the web; recipe no longer on web.

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.

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.

A Simple Dinner:  SALMON WITH PARSLEY & DILL IN LEMON BUTTER SAUCE

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

–parsley & dill (fresh if possible)

–lemon (fresh)

–Promise margarine (heart-healthy)

–lemon juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, parsley, and dill.  In a small covered bowl, microwave 3 tablespoons of Promise margarine for 20 seconds.  Pour the melted margarine over the salmon.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking.

CHICKEN ROLLED IN CORN FLAKE CRUMBS & TOPPED IN LEMON SLICES WITH  ROSEMARY & PARSLEY IN GARLIC – LEMON SAUCE

–4 chicken tenderloins or breast strips

–corn flakes (or corn chex, crushed)

–lemon (fresh)

–rosemary and parsley (fresh)

–garlic (minced, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes in a plastic bag.  With the back of an ice cream spoon, crush the corn flakes against the kitchen counter.  In another plastic bag, place the chicken.  Season with salt, pepper, and olive oil.  Pour the crushed corn flakes into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.

2 – In a small mixing bowl, place a generous amount of lemon juice.  Add water and 1 tablespoon of minced garlic.  Stir well.  Pour over the chicken.

3 – Snip rosemary and parsley on top of the chicken. 

4 – With a very sharp knife, slice a lemon, and then place the slices atop the chicken.

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

6 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

BASIL AND PARSLEYED CHICKEN WRAPPED IN GARLIC – HERB BREADCRUMBS WITH VIDALIA ONION IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–basil & parsley (fresh)

–garlic – herb breadcrumbs (boxed)

–onion (Vidalia, one-half)

–white wine

–salt and pepper

–olive oil

1 – Peel and slice one-half onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a moderate amount of garlic – herb breadcrumbs into the bag, and shake well.  Then nestle the chicken amid the onion and in the white wine.  Season the chicken with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken inspired by Ed Giobbi’s Italian Family Cooking.

A Simple Dinner:  PARSLEYED COD WITH SPICY TOMATO PESTO IN CLAM JUICE ATOP QUINOA WITH BROTH

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

–parsley (fresh)

–Sriracha sauce

–tomato pesto (in a jar)

–clam juice (bottled; or fish broth)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish with a little clam juice.  In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce.  Stir well.  Spread the pesto/sauce atop the cod.  Sprinkle the cod with parsley.  Microwave on high for 7 minutes.

3 – Serve the cod hot, atop the quinoa.

–recipe original.

CHICKEN TENDERS TOPPED WITH BUTTERED HERB CORNBREAD DRESSING – PARSLEY – FRESH LEMON SLICES & NESTLED IN LEMON BUTTER SAUCE

–4 chicken tenderloins or breast strips

–herb cornbread dressing (I used Pepperidge Farm herb stuffing)

–Promise margarine (heart-healthy)

–parsley (fresh, chopped)

–lemon (fresh, sliced)

–lemon juice

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper. 

2 – In a small, covered baking dish, microwave 2 tablespoons of Promise margarine on high for 30 seconds.  When finished, stir in 2 tablespoons of cornbread herb dressing and 1 small handful of chopped parsley.  Spoon the dressing on top of the chicken.

3 – With a very sharp knife, slice a lemon.  Place the lemon slices on top of the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot.  I also served fresh green beans (microwave 2 handfuls on high for 6 minutes); crowder peas (1 can, rinsed; microwave for 4 minutes on high); and a salad with carrot chips, chickpeas, Caesar croutons, feta cheese, and creamy Caesar salad dressing.

–chicken original.

CHUNKS OF PARSLEYED TUNA STEAK & ANGEL HAIR PASTA WITH PARMESAN – LEMON SLICES – BANANA PEPPER RINGS – MINCED GARLIC IN WHITE WINE – LEMON BUTTER SAUCE

–tuna steak (1, medium)

–parsley (fresh)

–angel hair pasta (one-fourth package)

–Parmesan cheese (shredded)

–lemon (1, fresh)

–lemon juice

–banana pepper rings (bottled, pickled)

–minced garlic (bottled)

–white wine

–Promise margarine (heart-healthy)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, covered baking dish.  Season with salt.  Add water to cover.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Break tuna steak into large chunks.  Place in the center of a covered baking dish with a little white wine.  Drench in lemon juice.  Season with minced garlic, salt, pepper, Promise margarine (1 spoonful in the center), 1 handful of chopped parsley, and olive oil.  With a sharp knife, slice 1 fresh lemon, and place the slices on top of the chunks of tuna steak.  Microwave on high for 4 minutes (do not overcook).

3 – When the tuna has cooked, add drained pasta to the dish.  Stir gently.

4 – Serve the tuna and pasta hot.  I also served broccoli and black-eyed peas (the latter from a slow cooker; recipes, see the search box).

–recipe adapted from food.com web site (Joan Campbell, Australian chef)

CHUNKS OF TUNA STEAK ATOP ANGEL HAIR PASTA WITH LEMON – PARSLEY – ONION – ROSEMARY – CAPERS – GARLIC – CAYENNE IN CLAM JUICE

–tuna steak (1, medium)

–angel hair pasta

–lemon juice (bottled)

–parsley, rosemary (fresh if possible)

–onion (one-half, sliced)

–capers (about 12, bottled)

–garlic powder

–cayenne pepper

–clam juice (or fish broth)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, uncovered,  baking dish.  Season with salt and olive oil.  Add water to cover.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

2 – Slice one-half onion, and place in a covered baking dish with a little clam juice.  Cut apart the tuna steak into large chunks, and place over the onion.  Season with salt, pepper, lemon juice, parsley, rosemary, cayenne pepper, garlic powder, and olive oil.  Sprinkle about a dozen capers on top.  Microwave for 4 minutes (do not overcook the tuna).

3 – Serve the tuna hot, atop the pasta.

–tuna steaks adapted from Epicurious; pasta original.

A Simple Dinner:  PARSLEYED COD WITH PINE NUTS & LEMON SLICES IN LEMON BUTTER & CLAM JUICE SAUCE

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

–parsley (fresh if possible)

–pine nuts (one-half small package)

–lemon juice

–lemon (sliced, fresh)

–margarine (Promise, heart healthy)

–clam juice (or fish broth)

–salt and pepper

1 – Place cod in a covered baking dish with a little clam juice. Drench in lemon juice.  Season with salt and pepper.  Sprinkle pine nuts on top and in the clam juice.  Place 2 tablespoons of Promise margarine in a small, covered baking dish; microwave on high for 15 minutes; then stir.  Pour the margarine on top of the cod.  With a very sharp knife, slice a fresh lemon.  Then place the lemon slices on top of the cod.  Sprinkle parsley on top.  Microwave on high for 7 minutes.

2 – Serve the cod hot atop quinoa cooked with chicken broth (see search box for recipe).  I also served a salad that included chickpeas and broccoli florets; and squash casserole (see search box).

–cod adapted from food.com web site.

A Simple Dinner:  COD WITH PARSLEY & GARLIC IN LEMON BUTTER SAUCE

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

–parsley (fresh if possible)

–garlic powder (bottled)

–lemon juice

–Promise margarine (heart-healthy)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Microwave 2 tablespoons of margarine in a covered bowl; stir.  Pour the melted margarine atop the cod.  Season with salt, pepper, parsley, and garlic powder.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served dilled potatoes, broccoli with tomato pesto sauce, and zipper peas (recipes, see the search box on this blog).

–adapted from the allrecipes.com web site.

BRANDIED CHICKEN SALAD WITH POTATOES – PARSLEY – GARLIC – CAYENNE

–4 chicken tenderloins or breast strips

–2 potatoes (medium)

–parsley (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–salt and pepper

–extra virgin olive oil

–brandy (buy a small, inexpensive bottle)

–olive oil

1 – Wash and scrub 2 new potatoes.  Cut into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, cut into small pieces.

3 – Place the cooked potatoes and chicken in a mixing bowl.  Season with a generous amount of parsley, garlic powder to taste, cayenne pepper (optional), one-fourth cup of brandy, and extra virgin olive oil.  Stir gently.

4 – Serve the chicken salad warm.  I also served bean soup and broccoli.

–chicken salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

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

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

PARMESAN & BREADCRUMB – ENCRUSTED SALMON WITH ROSEMARY – THYME – PARSLEY – GARLIC IN LEMON BUTTER SAUCE / GREEN PEAS WITH MUSHROOMS

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

–Parmesan cheese (shredded)

–breadcrumbs (plain, boxed)

–rosemary, thyme, parsley (fresh if possible)

–garlic powder

–lemon juice

–Promise margarine (heart-healthy)

–clam juice (bottled)

–green peas (frozen)

–mushrooms (4 or 5 baby bellas, fresh)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little clam juice.  Microwave 2 tablespoons of margarine in a covered, small baking dish.  Pour one-half of the melted margarine atop the salmon.  Drench the salmon in lemon juice.  Season with salt and pepper.  Add to the remaining one-half of the melted margarine, chopped thyme, rosemary, parsley, and garlic powder.  Sprinkle a little Parmesan on top.  Finally, sprinkle some breadcrumbs on top.  Stir well.  Spread the breadcrumb mixture on top of the salmon.  Season with a few drops of olive oil.  Set aside.

2 – Place half a large package of green peas in a covered baking dish, with a little water.  Cut 4 or 5 baby bella mushrooms into quarters, and place atop the peas.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with the green peas as a side.  I also served pasta and a salad (recipes, see the search box on this blog).

–salmon adapted from food.com web site; peas original.

CHICKEN NATURALLY & CHILLED GREEN SAUCE WITH GREEN ONION – CELERY – ONION – PARSLEY – DIJON – GARLIC – BALSAMIC VINEGAR – RED WINE – EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (boxed, plain)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–celery (2 stalks, chopped)

–onion (one-half, sliced)

–parsley (fresh if possible)

–Dijon mustard

–garlic powder

–balsamic vinegar

–hot sauce (optional; like Tabasco)

–red wine

–extra virgin olive oil

1 – Chop 2 green onions, 2 stalks of celery, one-half onion, and parsley, and place in a food processor.  Add 1 tablespoon of Dijon mustard and 1 teaspoon of hot sauce (optional).  Season with garlic powder, salt, pepper, extra virgin olive oil, balsamic vinegar, and red wine.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Lightly sprinkle the chicken with plain breadcrumbs.  Microwave on high for 5 minutes.

3 – Serve the chicken hot, with the cold green sauce beside the chicken on the plate.  I also served corn, broccoli, and lima bean soup (recipes, see the search box on this blog).

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

PARSLEYED COD TOPPED WITH BUTTERED CRUMBS & LEMON SLICES IN CLAM – LEMON JUICE SAUCE / BROCCOLI WITH TOMATO – PESTO SAUCE

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

–Promise margarine (heart-healthy)

–herbed breadcrumbs (I used Pepperidge Farm)

–lemon (1, fresh)

–clam juice (bottled)

–lemon juice

–parsley (fresh if possible)

–broccoli (1 head)

–tomato – pesto sauce (bottled)

1 – Place cod in a covered baking dish with a little clam juice and a little lemon juice.  Season with salt and pepper.  In a small microwaveable bowl, place 1 tablespoon of margarine; microwave, covered, for 15 seconds.  Then mix the melted margarine with a modest amount of breadcrumbs.  Spread on top of the cod.  Season the cod with parsley.  With a very sharp knife, cut the lemon into slices.  Place slices atop the cod.  Season with just a drop or two of olive oil.  Set aside.

2 – Cut apart the head of broccoli, leaving only the stems and florets.  Arrange in a circle in a covered baking dish.  In a small bowl, mix a small amount of water with tomato – pesto sauce.  Spoon the sauce over the broccoli.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the cod for 7 minutes.

4 – Serve the cod hot, with the broccoli as a side.  I also served lima bean soup as a first course (recipe, see the search box on this blog).

–recipes original.

PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–potato (1, medium, skin on)

–mushrooms (baby bellas, 3 or 4)

–carrots (shredded, 2 handfuls)

–white wine (use the good stuff)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Wash and then cut 1 medium potato into 1 – inch pieces.  Place in a large, covered baking dish with white wine just to cover the potatoes.  Season with salt, pepper, olive oil, and parsley.  Microwave for 5 minutes on high.

2 – Wash and slice 3 or 4 baby bella mushrooms.  When potatoes have cooked for the 5 minutes, place the potatoes and the mushrooms around the edge of the cooking dish.  Place the chicken in the middle.  Season with salt, pepper, and olive oil.  Place 2 handfuls of shredded carrots on top.  Season with parsley.  Microwave on high for 7 minutes.

3 – Serve the chicken and vegetables hot.  I also served a salad with goddess dressing and zipper peas (recipes, see the search box on this blog).

–recipe adapted from Southern Living magazine from several decades ago.

A Simple Dinner:  CHICKEN TOPPED WITH FRESH HOMEMADE ITALIAN TOMATO SAUCE

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh)

–ginger (bottled)

–rosemary (fresh if possible)

–parsley (fresh if possible)

–mint (fresh if possible)

–garlic powder (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish (no water).  Chop a tomato, season with salt and pepper, and place in a food processor.  Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil.  Pulse until smooth.  Pour the sauce over the chicken.  Microwave the chicken for 5 and one-half minutes on high.

2 – Serve the chicken with tomato sauce hot.  I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).

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

COD SPRINKLED IN BREADCRUMBS WITH MUSHROOMS – ONION – GARLIC – PARSLEY IN SHERRY – BROTH – FAUX BUTTER SAUCE / EGGPLANT DIP WITH ROSEMARY – ONION – GARLIC – RED WINE / SPRING MIX SALAD WITH SHREDDED CARROTS – ZUCCHINI PENNIES – SLICED ALMONDS – FETA IN CREAMY CAESAR DRESSING

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

–mushrooms (medium baby bellas, 2, sliced)

–onion (fresh, one-quarter, sliced)

–garlic powder (bottled with parsley)

–parsley (fresh if possible)

–sherry (cooking sherry is fine)

–chicken broth (non-fat, low sodium)

–Promise margarine (heart-healthy)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–eggplant (medium, fresh)

–rosemary (fresh is much better than dried)

–red wine (cooking wine is fine)

–spring mix salad (one-half package)

–shredded carrots (1 handful)

–zucchini (1, medium, sliced into rounds)

–sliced almonds (generous sprinkle)

–feta cheese (one-fourth of a small container)

–creamy Caesar salad dressing (I use Paul Newman)

1 – Wash and puncture all round a medium-sized eggplant.  Place on a microwaveable plate and microwave on high for 5 minutes.  Then turn over, and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice vertically, once.  Rake out the pulp onto a cutting board.  Cut 2 ways, repeatedly.  Then place the pulp in a mixing bowl.  Mince one-quarter onion, and add to the bowl.  Snip rosemary from 1 stalk, and add to the bowl.  Season with garlic powder and red wine.  Stir well.  Keep in the refrigerator, covered, until time for dinner.

2 – Wash and slice 2 medium-sized baby bella mushrooms, and place in a covered baking dish.  Slice one-quarter onion and place in dish with mushrooms.  Add a little sherry and a little chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the mushrooms and onion.  Microwave 1 tablespoon of Promise margarine in a covered baking dish.  Pour the margarine over the cod.  Sprinkle a little bit of breadcrumbs over the cod.  Season the cod with salt, pepper, garlic powder, and olive oil.  Set aside.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 1 handful of shredded carrots, 1 peeled and sliced zucchini, and a generous sprinkle of sliced almonds.  Season with salt and pepper.  Just before serving, add creamy Caesar salad dressing and stir well.  Sprinkle one-fourth container of feta cheese on top. 

4 – Microwave the cod on high for 6 and one-half minutes.

5 – Serve the eggplant dip with crackers as a first course.  Then serve the salad as a second course.  Serve the cod as the entrée.  I also served baby lima beans with the cod (recipe, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad and eggplant dip original.

BUTTERY COD WITH GREEN ONIONS & PARSLEY TOPPED WITH CRACKER CRUMBS IN WHITE WINE SAUCE

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

–Promise Activ margarine (heart-healthy)

–green onions (2 stalks, chopped)

–parsley (fresh if possible)

–butter crackers (Ritz or Breton would be good, 5 crackers, crushed)

–salt and pepper

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt and pepper.  Microwave 2 tablespoons of Promise Activ margarine in a covered baking bowl for 15 seconds on high.  Crush 5 butter crackers in a plastic bag.  Place the crumbs atop the cod.  Pour the melted margarine on top of the crumbs.  Chop 2 stalks of green onions and a small handful of parsley, and place on top of the cod.  Add a very tiny amount of olive oil.  Microwave on high for 6 minutes.

2 – Serve the cod hot.  I also served crowder peas, broccoli, and squash casserole (recipes, see the search box on this blog).

–cod adapted from allrecipes.com.

BREADED LEMON CHICKEN WITH LEMON SLICES – ZEST – PARSLEY IN A BROTH & JUICE SAUCE / STEAMED ASPARAGUS WITH ZEST

–4 chicken tenderloins or breast strips

–plain breadcrumbs (boxed)

–2 lemons (fresh)

–lemon zest (lemon peel, bottled)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

–lemon juice

–salt and pepper

–olive oil

–asparagus (fresh, one-half bundle)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish with a little chicken broth and lemon juice.  Season with lemon zest.  Place lemon slices atop the chicken.  Sprinkle with parsley.  Add a little more olive oil, if desired.  Set aside.

2 – Rinse and place one-half bundle of asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

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

4 – Serve the lemon chicken hot, with the asparagus as a side.

–lemon chicken adapted from “my recipes” web site; asparagus original.

BAY SCALLOPS WRAPPED IN BREADCRUMBS ATOP GREEN PEAS & MUSHROOMS WITH OREGANO – GARLIC – PARSLEY IN WHITE WINE SAUCE / FRESH FRUIT SALAD WITH STRAWBERRIES – ORANGE SLICES – BANANA IN MAYONNAISE SAUCE / PASTA WITH CAULIFLOWER FLORETS & RAISINS IN MARINARA SAUCE SEASONED WITH GARLIC – PARSLEY – CAYENNE

–bay scallops (half a package, thawed from frozen)

–plain breadcrumbs

–green peas

–mushrooms (fresh, baby bellas, 5 or 6, quartered)

–oregano & parsley (fresh if possible)

–garlic powder

–strawberries (4 or 5, sliced, fresh)

–orange (1, fresh)

–banana (1, fresh)

–mayonnaise

–penne pasta (one-half cup dried)

–cauliflower (fresh, florets only)

–golden raisins (fresh, one-third cup)

–marinara sauce (Italian spaghetti sauce, bottled)

–cayenne pepper (optional)

–salt and pepper

–olive oil

1 – Wash and peel 1 orange; separate into segments; and then cut once horizontally.  Add to mixing bowl.  Peel and slice 1 banana and add to the bowl.  Wash 4 or 5 fresh strawberries, slice, and add to the bowl.  Stir together 1 tablespoon of mayonnaise and a little water.  Then pour this sauce on the fruit.  Stir gently.  Refrigerate until time for dinner.

2 – Place one-half cup of dried pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Cut off cauliflower florets from one-half head of cauliflower.  Place in a covered baking dish.  Add one-third cup of golden raisins.  Spoon 6 to 8 tablespoons of marinara sauce into the dish.  Season with olive oil.  Microwave on high for 5 minutes.  When finished, add the drained pasta to this dish.  Recover.  Just before dinner, stir together the pasta with the cauliflower and raisins.

5 – Place the thawed scallops from one-half package in a plastic bag.  Rinse well, and then drain well.  Season with salt, pepper, and olive oil.  Pour plain breadcrumbs into the plastic bag, and shake well.  Set aside.

6 – Place one-half package of frozen green peas in a covered baking dish with a little white wine.  Season with salt, pepper, oregano, parsley, garlic powder, and olive oil.  Wash 5 or 6 baby bella mushrooms, quarter them, and add to the green peas.  Microwave on high for 4 minutes.  Then add the bay scallops atop the peas and mushrooms.  Microwave on high for 3 minutes.

7 – Serve the pasta as a first course, the scallops as a second, and the fruit as a third.

–pasta and scallops adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; fruit original.

WALNUT SALMON WITH PARSLEY – GARLIC  – DIJON IN WHITE WINE SAUCE

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

–walnuts (1 handful, halves and pieces)

–garlic powder

–parsley (fresh if possible)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little white wine.  Season the salmon with garlic powder, chopped parsley, salt, pepper, and olive oil.  Drop dabs of Dijon mustard atop the salmon to taste.  Place walnuts atop the salmon, with some in the sauce.  Microwave on high for 4 and one-half minutes.

2 – Serve the salmon hot.  I also served a salad, beans, and corn (recipes, see the search box).

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

COD WRAPPED IN BREADCRUMBS WITH ALMONDS – LEMON – PARSLEY

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

–plain breadcrumbs (boxed)

–almonds (sliced, one-third small package)

–lemon juice

–parsley (fresh if possible)

1 – Place the cod in a plastic with a little lemon juice and olive oil.  Season with salt and pepper.  Pour one-third cup of plain breadcrumbs in the plastic bag.  Shake well.

2 – Place the cod in a covered baking dish with a little water.  Sprinkle sliced almonds and chopped parsley on top.  Season a little more with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot.  I also served squash with onions and Bac’n pieces, baby lima beans, and a salad (recipes, see the search box on this blog).

–adapted from To the Taste of a King (Colonial Dames of Louisiana).

SOUTHERN PECAN CHICKEN WITH MUSHROOM – ONION – PARSLEY DRESSING

–4 chicken tenderloins or breast strips

–pecan chips (half a small package)

–Dijon mustard

–Creole seasoning (or Cajun)

–corn flakes or corn chex (pulverized)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herbed)

–mushrooms (2 baby bellas, chopped fine)

–onion (one-half, chopped fine)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Place chicken in a plastic bag.  Add Dijon mustard and Creole seasoning, modest amount.  Season with pepper and olive oil.  Within the plastic bag, see that all parts of the chicken are covered with the sauce.  In a separate bag, place 1 cup of corn flakes or corn chex.  Using the back of an ice cream spoon, pulverize the flakes or chex by beating against the kitchen counter.  When finished, pour the crumbs into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish with a very tiny amount of water (for steaming).  Sprinkle with pecan chips.  Set aside.

2 – Place the chopped onion in 2 individual microwaveable serving bowls.  Add chicken broth to cover.  Season with olive oil.  Microwave on high for 4 minutes.  Place chopped mushrooms in the bowls with the onion.  Microwave on high for 1 minute.  Add packaged dressing to each bowl.  Season with olive oil, pepper, and chopped parsley (no salt).  Stir.  Set aside.

3 – Microwave the chicken for 5 minutes on high.  Microwave the dressing for 1 minute.

4 – Serve the chicken hot, with the dressing on the side.  I also served barbecued beans and broccoli (recipes, see the search box).

–chicken adapted from Kay Ewing’s Cooking School Cookbook (Louisiana); dressing adapted from To the Taste of a King (fifties cookbook by the Colonial Dames of Lousiana).

CHICKEN WITH LEMON SLICES – ONION RINGS – PARSLEY / QUINOA WITH BROTH / SALAD WITH SUMMER SQUASH – ONION – FAUX BACON IN ITALIAN DRESSING

–4 chicken tenderloins or breast strips

–lemon (fresh, medium, 1)

–onion (medium)

–parsley (fresh if possible)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–crisp salad greens (one-half package)

–summer squash (1, medium, chopped)

–onion (one-fourth, medium)

–Bac’n pieces (soy bacon)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place salad greens in a mixing bowl.  Peel and chop squash, and add to the bowl.  Slice one-fourth onion, and add to the bowl.  Sprinkle Bac’n pieces on top.  Season with salt and pepper.  Set aside until just before dinner.  Then add Italian salad dressing to taste.  Stir well.

3 – Wash a lemon.  With a sharp knife, slice the lemon horizontally.  Place in a covered baking dish.  Peel and slice an onion horizontally, and add to the baking dish.  Squirt lemon juice in the dish.  Add a little water.  Season with olive oil, salt, and pepper.  Microwave on high for 5 minutes.  Then nestle chicken amid the lemon and onion.  Season with salt, pepper, and parsley.  Microwave for 5 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the chicken hot, atop the quinoa.

–chicken adapted from the recipe of a friend in Minnesota; other recipes original.

COD CAKES WITH POTATO – BREADCRUMBS – PARSLEY – GARLIC – EGG WHITE

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

–potato (1, medium, mashed)

–breadcrumbs (I used Pepperidge Farm)

–parsley (fresh if possible)

–garlic powder (bottled)

–egg white (1)

–salt and pepper

–olive oil

1 – Scrub the medium-sized potato.  Microwave on high for 2 and one-half minutes.  Turn over, and microwave for another 2 and one-half minutes.  Remove the potato jacket, and mash the pulp.  Set aside.

2 – 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.  Set aside.

3 – Break an egg, and add the white (only) to a mixing bowl.  Add the mashed potato and cod, broken apart.  Chop parsley and add to the bowl.  Add one-half cup of breadcrumbs.  Season with salt, pepper, garlic powder, and olive oil.  Stir well.

4 – Place the cod cakes in ramekins, and microwave for 2 minutes.

5 – Serve the cod cakes hot.  I also served a salad (see search box), and, as a first course, an eggplant dip (search box).

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

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

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