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.

Advertisements

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.

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

Note:  This is a tasty comfort chicken dish.

For 4:

–6 chicken tenderloins or breast strips

–flour

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

–paprika

–Italian salad dressing

–lemon juice

–minced garlic (in a jar)

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

–salt and pepper

–olive oil

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

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

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

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

 

CHICKEN SAVANNAH WITH PASTA & MUSHROOMS TOPPED WITH CORNBREAD – PARMESAN DRESSING & SLIVERED ALMONDS AND IN A BROTH & SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–penne pasta (1 cup, dry)

–mushrooms (baby bellas, 5 or 6, sliced)

–cornbread dressing (packaged)

–Parmesan cheese (shredded)

–slivered almonds (one-half small package)

–chicken broth (non-fat, low sodium)

–cream sherry (optional)

flour

–soy creamer

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Keep covered to preserve warmth.

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

3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese.  Add olive oil and then stir well.  Set aside.

4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup.  Microwave for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot liquid, stirring briskly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

5 – Drain the pasta and place in the dish with the sauce.  Add the chicken.  Add 1 handful of sliced mushrooms.  Stir well.  Sprinkle the cornbread – Parmesan dressing on top.  Then finish with silvered almonds.

6 – Return to the microwave for 5 more minutes for heating well.

7 – Serve the chicken hot.

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

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.

CREAMY TOMATO SALMON WITH BASIL – OREGANO – MINCED GARLIC – BLACK OLIVES ATOP GARLIC BOWTIE PASTA

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

–basil, oregano (bottled)

–minced garlic (in a jar)

–marinara sauce (I used Newman’s Own Cabernet Marinara)

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

–black olives (sliced, small can, drained)

–bowtie pasta (1 cup, dry, packaged)

1 – Place 1 cup of bowtie pasta in an uncovered baking dish with water to cover.  Microwave on high for 6 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth; do not drain yet.

2 – Place one-third jar of marinara sauce in a covered baking dish with one-third cup of dairy or almond milk.  Add 1 tablespoon of minced garlic.  Stir well.  Microwave for 3 minutes.  When finished, nestle the salmon in the marinara sauce.  Season the salmon with salt, pepper, basil, oregano, and olive oil.  Sprinkle 1 small, drained, can of sliced black olive on top of the salmon and in the marinara sauce.  Microwave on high for 7 minutes.

3 – Drain the pasta in a colander.  Then stir in 1 teaspoon of minced garlic.

4 – Serve the salmon and olives hot with sauce atop the pasta.

–recipe original.

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.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

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

CREAMY SALMON WITH DILL – OREGANO – SLICED BLACK OLIVES IN BASIL MARINARA SAUCE ATOP ROTINI PASTA

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

–dill, oregano (fresh if possible)

–black olives (sliced, 1 small can, drained)

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

–rotini pasta (boxed)

–creamer (dairy or soy; the soy creamer works well in the microwave) 

1 – Place 1 cup of rotini pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave for 6 minutes on high; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth (do not drain yet).

2 – Place one-third container of basil marinara sauce in a covered baking dish.  Add 2 tablespoons of creamer and 1 small, drained can of black olives.  Season with dill, oregano, pepper (but no salt), and olive oil.  Stir well.  Microwave on high for 3 minutes.

3 – Place the salmon in the sauce.  Season with salt, pepper, dill, oregano, and olive oil.  Microwave for 5 minutes on high.

4 – Drain the pasta in a colander.

4 – Serve the salmon and sauce hot, atop the drained pasta.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

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

CREAMY HERB CHICKEN WITH PARSLEY – BASIL – OREGANO – CAYENNE – MINCED ONION – MINCED GARLIC – PAPRIKA IN MILK SAUCE ATOP FARFALLE PASTA

–4 chicken tenderloins or breast strips

–parsley (fresh)

–basil, oregano, cayenne pepper, minced onion, paprika (bottled)

–minced garlic (in a jar)

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

–farfalle pasta (bowtie, boxed)

–salt and pepper

–olive oil

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  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 two-thirds cup of almond or dairy milk in a covered baking dish.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.  Place the chicken in the milk.  Season with chopped parsley, basil, oregano, cayenne pepper, minced onion, paprika, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the chicken hot, atop the pasta.

–adapted from “damn delicious” web site.

HERB – BREADED CHICKEN & WHOLE WHEAT PASTA WITH TOASTED WALNUT & MUSHROOM MARINARA SAUCE

–4 chicken tenderloins or breast strips

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

–whole wheat pasta (boxed)

–toasted walnuts (about 12 halves)

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

–mushroom marinara sauce (I used Ragu)

–salt and pepper

–olive oil

–oregano (fresh if possible)

–garlic powder (bottled)

–onion (one-half, sliced)

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

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of breadcrumbs in the bag.  Shake well.  Set aside.

3 – Place 12 walnut halves in a food processor, and pulse until pureed. 

3 – Slice half an onion, and place in a covered baking dish with one-third cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add one-half cup of mushroom marinara sauce to the dish.  Season with garlic powder, oregano, and olive oil.  Add the pureed walnuts.  Stir well.  Nestle the chicken in the sauce.  Slice 6 to 8 baby bella mushrooms and place atop the chicken.  Microwave on high for 7 minutes.

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

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

COD WITH HONEY – WALNUT SAUCE / MARJORAM – GARLIC WHOLE WHEAT PASTA WITH GREEN ONION – POTATOES – BROCCOLI IN BROTH

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

–honey

–walnuts (12 halves)

–Dijon mustard

–chicken broth (non-fat, low sodium)

–balsamic vinegar

–whole wheat English muffin

–white wine (use the real stuff)

–whole wheat penne pasta (boxed, one-half cup dry)

–marjoram (fresh if possible; fresh tastes much better)

–garlic powder

–green onions (3 stalks, chopped)

–potatoes (1, medium)

–broccoli (one-half head, florets only)

1 – Break apart the whole wheat English muffin into a food processor.  Sprinkle generously with balsamic vinegar.  Add one-quarter cup of white wine.  Add 12 halves of walnuts.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Season with salt and pepper.  Add chicken broth to desired consistency.  Pulse well.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce over the top.  Sprinkle the top with parsley and olive oil.  Set aside.

3 – Place one-half cup of penne pasta in an uncovered baking dish with water 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes; then microwave for 6 minutes on 50 percent power.  When finished, cover to preserve warmth.

4 – Scrub and cut the potato in 1-inch pieces.  Place in water.  Microwave for 6 minutes on high.

5 – Chop green onions.  Cut florets from one-half head of broccoli, and chop into bite-sized pieces.  Add the potatoes.  Season with salt, pepper, marjoram, garlic powder, and olive oil.  Add a small amount of chicken broth.  Microwave on high for 4 minutes.  When finished, add drained pasta to the bowl.  Keep covered to preserve warmth.  Just before serving, stir well.

6 – Microwave the cod and sauce for 7 minutes.

7 – Serve the pasta as a first course.  Then serve the cod hot atop brown rice (recipe, see the search box).

–honey-walnut sauce and pasta adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MARINATED ROSEMARY CHICKEN WITH GARLIC IN BALSAMIC & RED WINE SAUCE / ROTINI PASTA WITH MINT – CELERY – ONION – GARLIC – PARSLEY IN SPICY MARINARA SAUCE TOPPED WITH CROUTONS

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–balsamic vinegar

–red wine

–salt and pepper

–olive oil

–rotini pasta (dried, packaged)

–mint

–celery (1 stalk, with leaves)

–onion (one-quarter, medium)

–parsley (fresh if possible)

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce, bottled)

–croutons (seasoned, packaged)

1 – In the morning, place chicken in a plastic bag and sprinkle with balsamic vinegar to marinate.  Keep in refrigerator.  When preparing for dinner, place the marinated chicken in a covered baking dish with the balsamic vinegar and a little red wine.  Season with salt, pepper, garlic powder, rosemary, and olive oil.  Set aside.

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

3 – Chop celery and onion, and place in a covered baking dish with one-fourth jar of marinara sauce.  Season with mint, parsley, cayenne pepper (optional), salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add drained pasta to the sauce.  Stir well.  Sprinkle with croutons.  Keep covered.

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

5 – Serve the pasta as a first course.  Then serve the chicken hot.  I also served green beans with almonds and field peas with snaps (recipes, see the search box on this blog).

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

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.

CHICKEN MARINATED IN LEMON – GARLIC – ROSEMARY & THEN OVEN FRIED WITH FLOUR & NUTMEG / PENNE PASTA WITH MARJORAM – BROCCOLI – ONION – POTATO IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–garlic powder

–rosemary (fresh if possible)

–olive oil

–salt and pepper

–flour

–nutmeg

–egg whites (2)

–penne pasta (1 cup, dry)

–broccoli (half a head, florets only)

–potato (1, small, cut in bite-sized pieces)

–onion (one-half, medium)

–marjoram (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Marinate the chicken in a plastic bag in lemon juice, rosemary, garlic powder, salt, pepper overnight or all day long in the refrigerator.  When ready to prepare dinner, place 2 egg whites in a cup, and then beat to a foam.  Add the chicken.  Then place the chicken in a plastic bag with flour.  Shake well.  Place in a covered baking dish with a tiny bit of water.  Sprinkle nutmeg, to taste, on top of the chicken.  Set aside.

2 – Place the pasta in a small, uncovered, baking dish with a generous amount of water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Wash and then cut the potato, with peeling, into bite-sized pieces.  Place in a small, uncovered, baking dish with 1 inch of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

4 – Wash and cut the florets in bite-sized pieces from half a head of broccoli.  Peel and slice one-half onion.  Add florets and onion to a covered baking dish with a little chicken broth.  Season with salt, pepper, marjoram, and olive oil.  Microwave on high for 4 minutes.  When finished, add the drained pasta and potato to the dish.  Keep covered to preserve warmth.  Just before dinner, stir the pasta, potato, and vegetables together.  Add more olive oil if desired.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the pasta as a first course.  Then serve the chicken with a vegetable of your choice.

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

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.

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.

SALMON CHUNKS WITH OREGANO – DILL – ONION – GARLIC  – BLACK OLIVES IN TOMATO BISQUE SAUCE ATOP PASTA

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

–oregano (fresh if possible)

–dill (fresh if possible)

–onion (one-half, medium)

–black olives (sliced, 1 small can)

–tomato sauce (1 small can)

–yogurt (non-fat, plain)

–pasta (elbows, one-half cup)

1 – Place one-half cup of elbow pasta in an uncovered baking dish.  Cover with water 1 inch 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.  When finished, cover to preserve warmth

2 – Chop one-half onion, and place in a covered baking dish with the can of tomato sauce.  Add the can of black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onions and black olives.  Season with salt, pepper, garlic powder, dill, oregano, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, break apart the salmon (large chunks).  Stir gently.  Microwave 2 tablespoons of yogurt, seasoned with salt and pepper, in a small bowl.  Then spoon the yogurt over the salmon.  Stir gently.

3 – Serve the salmon chunks with vegetables atop the pasta.  I also served broccoli and black-eyed peas with the dinner (for recipes, use the search box in this blog).

–salmon adapted from 50 Most Delicious Salmon Recipes; pasta original.

TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

–tomato sauce (one-half can, no salt added)

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, with water 1 inch 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.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic 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.  When finished, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

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

BASIL – PARMESAN SALMON / PASTA WITH TOMATOES & GARLIC / BROCCOLI WITH HOT SAUCE

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

–basil (fresh if possible)

–Parmesan cheese (shredded)

–pasta (gluten free)

–tomatoes (2, medium, fresh)

–garlic powder

–broccoli (1 stalk, medium)

–hot sauce (such as Tabasco)

1 – Place 1 cup of pasta in an uncovered baking dish with water to cover, plus a little more water.  Season with salt, garlic powder, and olive oil.  Microwave on high for 15 minutes.  Check to be sure that water does not overflow.  When finished, cover to preserve warmth.

2 – Cut stalk from broccoli, and then break apart the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

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

4 – Drain the pasta.  Dice the tomatoes into 1 – inch chunks.  Season with salt, pepper, olive oil, garlic powder, and basil.  Stir into the pasta.  Sprinkle Parmesan cheese, generously, over the top. 

5 – Serve the salmon on top of the pasta, with the broccoli, with hot sauce, as a side.

–pasta adapted from Edward Giobbi’s recipe for pasta primavera (author of Italian Family Cooking); salmon and broccoli original.

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

–4 chicken tenderloins or breast strips

–red wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–garlic and herb breadcrumbs (boxed)

–mushrooms (6 or 8 baby bellas, sliced)

–paprika

–cayenne pepper

–thyme

–garlic powder

–onion bits (bottled)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–Bac’n pieces (soy bacon)

–pasta

 

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

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

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

4 – Microwave the chicken for 5 minutes.

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

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

CHICKEN WITH ROSEMARY – OREGANO – PARSLEY IN RED WINE SAUCE / PASTA WITH HERBS / GREEN PEAS WITH FETA & ONION

–4 chicken tenderloins or breast strips

–rosemary, oregano, parsley

–red wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–pasta

–green peas (frozen, one-half package)

–feta cheese

–onion (one-half, medium)

 

1 – Place 1 cup of pasta in a wide-mouthed, large, covered baking dish.  Add water to cover.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished keep covered to preserve warmth.  Drain before serving.

2 – Place the chicken in a covered baking dish.  Add a small amount of both red wine and chicken broth.  Season with the herbs, salt, pepper, and olive oil.  Set aside.

3 – Slice the half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add the green peas to the baking dish, and stir in the onion.  Fold in one-half container of feta cheese.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the chicken on top of the pasta, with the green peas as a side.

–chicken from The Best of French Cooking; other recipes original.

PAPRIKA COD WITH CAPERS – CAYENNE – GARLIC / GARLIC PASTA

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

–capers (about a dozen)

–lemon juice

–cayenne pepper

–garlic powder

–paprika

–pasta

–salt and pepper

–olive oil

 

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

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

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

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

GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

–4 chicken tenderloins or breast strips

–pasta (small pieces)

–tomatoes (1 can, diced, with the liquid)

–tomato sauce (one-half can)

–feta cheese (one-half small container)

–black olive (1 small can, sliced)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 7 and one-half minutes.  Keep covered to preserve warmth.

2 – Place chicken in a covered baking dish with a little water.  Season with parsley, basil, oregano, garlic, and olive oil.  Set aside.

3 – Slice half an onion, and place in a small covered bowl with water.  Microwave on high for 5 minutes.

4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish.  Season with parsley, basil, oregano, garlic powder, and olive oil.  Stir well.  Microwave for 7 minutes on high.  When finished, stir in the drained pasta.  Set aside.

5 – Microwave the chicken for 5 minutes on high.  When finished, slice into 1 – inch pieces.  Place on top of the tomato – pasta mixture, spreading out to make a top layer.  Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese.  Microwave for 1 minute more.

6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing. 

7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.

–recipes original.

CHICKEN WITH MUSHROOMS, ONION, & CARROTS IN BRANDY SAUCE / PENNE PASTA

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 small)

–onion (one-half, medium)

–carrots (1 medium)

–salt and pepper

–olive oil

–brandy (buy an inexpensive bottle at the liquor store)

–mayonnaise

–yogurt (non-fat, plain)

–penne pasta (1 cup)

–thyme (fresh if possible)

–bay leaves (2)

–nutmeg

 

1 – Slice mushrooms and place in covered baking dish.  Peel onion and carrot, and slice; place in baking dish.  Just cover with water.  Season with bay leaves, thyme, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the pasta in a covered baking dish.  Cover with water.  Season with salt and olive oil.  Cook on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, keep covered to retain warmth.

3 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small, microwaveable bowl.  Add 2 tablespoons of brandy.  Stir well.  Cook, covered, for 45 seconds in the microwave.  When finished, keep covered to retain warmth.

4 – Place the chicken on top of the vegetables in the covered baking dish.  Season with thyme, salt, pepper, and olive oil.  Cook on high for 5 minutes.  When finished, spoon the faux cream sauce over the chicken.

5 – Drain the pasta.  Season with nutmeg.

6 – Serve the chicken on top of the pasta.

–adapted from The New York Times 60-Minute Gourmet, with Pierre Franey, chef.

OVEN FRIED COD FINGERS WITH SPICY TOMATO SAUCE / PENNE PASTA / GREEN BEANS WITH ALMONDS

Note:  My husband Paul said that this dinner was a “hit.”

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

–ginger

–fine plain breadcrumbs

–lemon juice

–salt and pepper

–olive oil

–tomato sauce (canned)

–cayenne pepper

–garlic powder

–onion (one-half)

–penne pasta

–green beans (frozen, one-third package)

–sliced almonds (one-third small package)

 

1 – Add one cup of pasta to a covered baking dish.  Cover the pasta with water.  Season with salt and olive oil.  Cook on high in the microwave for 2 and one-half minutes.  Then cook on 50 percent power for 8 and one-half minutes. 

2 – On a cutting board, slice the cod into finger size.  Drench in lemon, and then season with salt, pepper, and ginger.  Place in a plastic bag.  Add olive oil.  Pour in breadcrumbs, enough to coat.  Shake well.  Set aside.

3 – Measure three-fourths cup of tomato sauce into a small, microwaveable, uncovered bowl.  Dice onion in very small bits.  Add to the tomato sauce.  Season the sauce with cayenne pepper, olive oil, and black pepper.  Set aside.

4 – Place the green beans in a covered baking dish.  Season with salt, pepper, olive oil, and add almonds to the dish.  Cook on high for 4 minutes in the microwave.

5 – Cook the tomato sauce for 3 minutes in the microwave on high (uncovered).  Then cook for 4 minutes on 50 percent power in the microwave.  Cover to preserve warmth.

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

7 – Drain the pasta.  Season with garlic powder and olive oil.

8 – Serve the tomato sauce over the cod and the pasta, with the green beans as a side.  Serve hot.

–cod and tomato sauce adapted from The Best of French Cooking; green beans and pasta original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.

THYME CHICKEN WITH APPLE / BUTTERY PASTA / SQUASH WITH ONION AND FAUX BACON

–4 chicken tenderloins or breast strips

–thyme

–apple (1, medium)

–butter or margarine (Promise Activ is heart-healthy)

–salt and pepper

–pasta

–squash (4 small)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–olive oil

1 – Place 1 cup pasta in an uncovered baking dish.  Add water just to the top of the pasta.  Season with salt (1 teaspoon) and butter (or margarine).  Cook on high in the microwave for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Slice apple and add to covered baking dish.  Season with salt (minimal amount) and butter (or margarine).  Add one-fourth cup water to the dish.  Cook on high in microwave for 4 minutes.  When finished, add chicken to the dish, nestling the chicken among the apple slices.  Season with thyme, salt, pepper, and more butter (or margarine).  Set aside.

3 – Chop squash and onion, and layer in covered baking dish with Bac’n pieces, salt, pepper, and olive oil.  Cook on high in microwave for 5 minutes.

4 – Cook chicken on high in microwave for 5 minutes.

5 – Drain the pasta in a colander.

6 – Serve the chicken and apples on top of the pasta, with the squash as a side.

–chicken adapted from Real Simple; squash adapted from my mother’s recipe.

PESTO PARMESAN CHICKEN / PASTA WITH TOMATO / GARLIC SPINACH

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–Parmesan cheese

–seasoned Italian breading (boxed)

–olive oil

–salt and pepper

–pasta

–tomato

–spinach (fresh, pre-packaged)

–garlic powder

 

1 – Place 1 cup of pasta in baking dish, uncovered.  Add enough water to cover, along with one teaspoon of salt.  Cook for 2 and one-half minutes in the microwave on high.  Then cook for 8 and one-half minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Place chicken in plastic bag.  Add a tiny bit of water and then a generous amount of olive oil.  Salt and pepper.  Add one-third cup of breading.  Shake well.  Place in covered baking dish with a little water.  Spread pesto on each piece of chicken.  Season with olive oil.  Set aside.

3 – Place spinach in large covered baking dish.  Add one inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 5 minutes.

4 – Chop two slices of tomato.  Salt and pepper, and add a tad of olive oil.  Stir into the pasta.  Re-cover.

5 – Cook chicken for 5 minutes in the microwave on high.  When finished, sprinkle generously with Parmesan cheese.

6 – Serve the chicken on top of the pasta, with the spinach as a side.

–recipes original.

BASIL CHICKEN AND PASTA / CHEESY TOMATOES

–4 chicken tenderloins or breast strips

–basil

–garlic

–cayenne pepper

–pasta

–2 tomatoes

–Parmesan cheese

–feta cheese

–salt and pepper

–olive oil

 

1 – Place 1 cup of pasta in a baking dish.  Just cover with water.  Cook on high in microwave for 2 and one-half minutes, uncovered.  Then cook on 50 percent power for 8 and one-half minutes.  Cover when finished cooking to preserve warmth.

2 – Place chicken in covered baking dish.  Season with basil, garlic, cayenne pepper, salt, pepper, and olive oil.  Set aside.

3 – Slice tomatoes in half.  Slice a tiny bit off the end, so that tomatoes will sit up in the covered baking dish.  Season with salt, pepper, feta cheese, and olive oil.  Cook for 3 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Drain the pasta in a colander.  Add Parmesan cheese, basil, cayenne pepper, garlic, salt and pepper, and olive oil.  Stir well.  Keep covered until ready to serve.

6 – Serve the meal hot.

–adapted from Real Simple.

LEMON CHICKEN NOODLE SOUP / EGGPLANT DIP / GREEN PEAS WITH MUSHROOMS

–4 chicken tenderloins or breast strips

–lemon juice

–chicken broth (non-fat, low sodium)

–penne pasta

–oregano and basil (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–eggplant (medium)

–tomato (fresh, medium)

–onion

–feta cheese

–Parmesan cheese (shredded)

–red wine (cooking wine is fine)

–green peas (frozen)

–mushrooms (I use baby bellas)

 

1 – Using a slow cooker, add 4 cups of chicken broth to the chicken  and one-fourth cup of lemon juice.  Season with salt, pepper, oregano, basil, garlic powder, and olive oil.  Cook from 8 or 9 in the morning to 5 or 6, on low.  Thirty minutes before serving, take out the chicken and shred it with two forks.  Return to the cooker, adding at the same time, 1 cup of pasta.   Continue cooking for the 30 minutes.

2 – Cook the eggplant ahead of time to allow time enough for it to cool (you can cool it in the refrigerator).  Cook for 5 minutes on each side.

3 – To prepare the cooled eggplant, cut off the stem and discard.  Cut lengthwise and rake out the inside of the eggplant.  Discard the peeling.  Cut the fruit of the eggplant two ways with a knife.  Place eggplant in a mixing bowl.  Chop one-half of the tomato into fine pieces.  Chop one medium onion.  Add tomato, onion, one-fourth of a small container of feta cheese, one-fourth cup of Parmesan cheese, 2 tablespoons of red wine to the eggplant.  Season with garlic powder, salt, and pepper.  Stir well.  Place in the refrigerator to cool.  (This dip can be made ahead and leftovers are also possible.)

4 – Place half a package of green peas in a covered baking dish.  Chop 2 or 3 mushrooms and place on top.  Season with salt, pepper, and olive oil.  Cook for 4 minutes while serving the eggplant dip.

5 – Serve the eggplant dip as an appetizer with crackers or pumpernickel bread.  Serve the chicken noodle soup and green peas hot.

–recipes original.

A Simple Dinner:  SALMON WITH MAPLE SAUCE / ASPARAGUS / PASTA

Note:  Starting today, I’m going to indicate which meals are easy to prepare, with the notation, “simple dinner.”  As time passes, viewers of this blog can use the search box to enter “simple dinner” and bring up those meals that take 20 minutes or less to prepare—from start to finish.  Today’s dinner took a little less than 20 minutes to prepare.

 

–salmon (the size of 3 decks of cards)

–maple syrup

–butter or margarine (Activ margarine is heart-healthy)

–asparagus (frozen)

–penne pasta

–olive oil

–salt and pepper

 

1 – Pour 1 cup of pasta into baking dish (no cover).  Add water just to cover.  Season with olive oil and 1 teaspoon of salt.  Cook in microwave on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, cover with lid to preserve warmth.  (Do not drain yet.)

2 – Place salmon in bottom of baking dish with cover.  In separate small bowl, place 2 tablespoons of butter or margarine.  Cover bowl.  Cook butter or margarine for 20 seconds in microwave.  Then stir in one-fourth cup of the maple syrup until smooth.  Pour the maple sauce on top of the salmon.  Set aside.

3 – Place the asparagus in a baking dish with cover.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in microwave on high.

4 – Cook salmon for 4 and one-half minutes in microwave on high.  When finished, test the center to see if done.  If not, return to microwave for 1 minute more.

5 – Drain the pasta in a colander.  Season with more olive oil.

6 – Serve the salmon with sauce on top of the pasta, with the asparagus as a side.

–salmon recipe original.

BASIL CHICKEN / FRESH TOMATO / PESTO – AVOCADO PASTA

Note:  My husband Paul had seconds, something he almost never does.

–4 chicken tenderloins or breast strips

–basil (fresh if possible)

–salt and pepper

–olive oil

–fresh tomatoes (2)

–penne pasta

–avocado

–garlic powder

 

1 – Measure 1 cup of penne pasta and place in an uncovered baking dish.  Add one teaspoon of salt.  Just cover with water.  Cook for 2 and one-half minutes on high in the microwave, and then cook for 8 and one-half minutes on 50 percent power.  When done, cover to preserve warmth.

2 – Place chicken in covered baking dish with a little water.  Season with tiny snips of basil, salt, pepper, and olive oil.  Cook for 5 minutes after the pasta has finished.

3 – Chop the tomatoes, and season with basil, salt, pepper, and olive oil. 

4 – Cut open an avocado, discarding the pit.  Cut across two ways, and then scoop out into a food processor.  Add generous amount of basil and one-fourth cup of olive oil, plus salt, pepper and garlic powder, and pulse.

5 – When the pasta is done (al dente), stir in the pesto – avocado sauce.

6 – Serve the chicken hot, the pasta warm, and the tomato cold.

–adapted from Allrecipes.

MEDITERRANEAN TILAPIA / PASTA / GREEN BEANS

–3 small tilapia

–onion

–tomato

–garlic powder

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–penne pasta

–olive oil

–green beans (frozen)

 

1 – Cook 1 cup penne pasta in salted water just to cover at 2 and one-half minutes on high, and then 7 and one-half minutes on 50 percent, in microwave.  Cook uncovered.

2 – Chop a medium-sized onion and medium-sized tomato.  Add salt and pepper, olive oil, and set aside while pasta cooks.

3 – Place the green beans in a baking dish with cover.  Salt and pepper, and add a small amount of olive oil for seasoning.  Set aside.

4 – When pasta is ready, place cover over the dish to keep warm.

5 – Microwave the onion and tomato for 3 minutes on high.  Set aside.

6 – Cook the green beans for 5 minutes.

7 – Place the tilapia on top of the onion and tomato.  Add snips of basil and oregano, and sprinkle with garlic powder.  Season with olive oil.  Cook for 8 minutes in the microwave on high.

8 – Drain the pasta in a colander.  Sprinkle with garlic powder and season with olive oil.

9 – When serving, place the tilapia on top of the pasta, with the green beans on the side.

10 – Serve hot.

 

–original recipes.

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.