CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY &  TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon inspired by 20 Savory Salmon Recipes.

THYME COD WITH STEAMED FRESH PEAR CHUNKS IN CLAM JUICE – SHERRY SAUCE

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

–thyme (fresh if possible)

–pear (fresh, peeled, diced)

–clam juice (bottled)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish a little clam juice and a little sherry.  Season with salt, pepper, thyme, and olive oil.  Peel and dice 1 pear, and place around and on top of the cod.  Microwave on high for 6 minutes.

2 – Serve the cod hot, with the pear chunks on top.

–cod adapted from “nonbudsman” blog site.

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.

CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

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 the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.

BARBECUED SALMON SEASONED WITH RED WINE / BUTTER LETTUCE WITH GREEN GRAPES & FRESH PEAR IN ITALIAN SALAD DRESSING / BROWN RICE IN BROTH / GREEN BEANS WITH SLICED ALMONDS

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

–barbecue sauce (bottled; I use Bull’s Eye Original)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–green grapes (about a dozen, sliced in half)

–pear (fresh, medium, chopped)

–Italian salad dressing

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half package)

1 – Place salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil.  Stir well.  Pour over the salmon.  Set aside.

2 – Pour one-half package of butter lettuce in a mixing bowl.  Slice 12 grapes in half, and add to the bowl.  Wash and then dice a pear, adding to the bowl.  Season with salt and pepper.  Add Italian salad dressing to taste.

3 – Measure two-thirds cup of brown rice, and place in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

4 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Sprinkle one-half small package of sliced almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the salmon for 5 minutes.

6 – Serve the salad as a first course.  Serve the salmon hot, atop the brown rice, with the green beans as a side.

–recipes original.

SALMON RISOTTO IN TOMATO SAUCE / PEAR – AVOCADO GREEN SALAD WITH GINGER – SESAME DRESSING / GREEN PEAS WITH RAW ONION

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

–rice (instant, boxed)

–sweet onion (divided, 1, fresh)

–white wine (cooking wine is fine)

–tomato sauce (one-half small can)

–lemon zest (lemon peel, bottled)

–paprika

–salt and pepper

–olive oil

–pear (1, fresh, chopped)

–avocado (1, fresh, chopped)

–butter lettuce (one-half package)

–ginger-sesame salad dressing (Paul Newman)

–green peas (steamable package)

 

1 – Wash and chop the pear and avocado.  Place one-half package of green salad in a mixing bowl.  Add the pear.  Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing.  Fold in the avocado. 

2 – Steam the green peas in the package for 5 and one-half minutes.  Let cool for a bit.  Set aside.

3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 2 minutes.

4 – Slice one-half onion.  Place in a covered baking dish with a little white wine and one-half can of tomato sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onion.  Season with lemon zest, paprika, salt, pepper, and olive.  Microwave on high for 5 minutes.  When finished, break apart the salmon (large chunks), discarding the skin.  Add the white rice to the salmon, stirring gently.  Set aside.

5 – Cut open the package of green peas, and place in a covered baking dish.  Add one-half chopped onion on top.  Season with salt, pepper, and olive oil.  Keep covered to preserve warmth.

6 – Microwave the salmon risotto for 1 minute.

7 – Serve the salad as a first course.  Then serve the salmon risotto hot, with the green peas and onion as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

EXTRA CRISPY CHICKEN FINGERS ATOP SALAD GREENS WITH PEAR – FETA – GREEN ONIONS – TOASTED WALNUTS IN THOUSAND ISLAND DRESSING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crispy seasoning mix

–spring mix with romaine salad greens

–pear (fresh, 1, medium)

–feta cheese (half a small package)

–green onions (3 stalks)

–toasted walnuts (1 handful)

–mayonnaise

–catsup

–minced onion

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-half package of Shake ‘n Bake seasoning.  Shake well.  Place in covered baking dish with a very small amount of water (just to steam).  Set aside.

2 – Place one-half package of salad green in a mixing bowl.   Wash and dice the pear; then add to the bowl.  Cut green onions into one-half inch pieces, and add to the bowl.  Place one-half package of feta cheese and 1 handful of toasted walnuts in the bowl.  Set aside.  In a small mixing bowl, place 4 tablespoons of mayonnaise and 2 tablespoons of catsup.  Season with salt, pepper, and minced onion.  Stir well.  Add this dressing to the salad greens.  Stir well.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the chicken atop the salad greens.

–recipe original.