1 – Place chicken in a plastic bag. Season with salt, pepper, bay leaves, garlic powder, and olive oil. Add minced peanuts atop the chicken, plus soy sauce, red wine, and lime juice. Marinate all day or overnight. When ready to prepare dinner, place the chicken, with sauce, in a covered baking dish. Add a little extra soy sauce, red wine, and lime juice. Microwave on high for 5 and one-half minutes.
2 – Serve the chicken atop quinoa cooked with broth (see search box). I also served field peas with snaps and broccoli with a bottled tomato pesto sauce (recipes, see search box).
–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.
–salmon (size of 3 decks of cards, one-half pound)
–tarragon (fresh if possible)
–lemon pepper (bottled)
–feta cheese (one-half small container)
–asparagus (fresh, 1 bunch)
–baby salad greens (one-half package)
–peanuts (1 handful)
–tomato (1, fresh, medium)
–broccoli (one-half head, florets only)
–banana pepper (one-half, minced, small size
–extra virgin olive oil
–salt and pepper
1 – Dump one-half package of baby salad greens in a mixing bowl. Add 1 handful of peanuts. Chop the tomato, season with salt and pepper, and add to the bowl. Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl. Mince one-half banana pepper. Season with salt, pepper, honey, and extra virgin olive oil. Refrigerate until time for dinner.
2 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, tarragon, lemon pepper, and olive oil. Spread one-half container of feta cheese on top. Set aside.
3 – Cut undesirable ends off the asparagus. Place the tips and some stalk in a covered baking dish with a little water. Season with salt, pepper, lemon pepper, and olive oil. Microwave on high for 4 minutes.
4 – Microwave the salmon for 5 minutes.
5 – Serve the salad as a first course. Then serve the salmon hot, with the asparagus as a side.
–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.