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


–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.


–3 small tilapia



–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.


–penne pasta (dry, one cup)


–garlic powder

–salmon (size of three decks of cards)


–red wine (cooking wine is fine)

–soy sauce


–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.