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.