CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

ATLANTIC COD WITH FRESH PEAR SLICES & CINNAMON IN LEMON – WHITE WINE SAUCE

The cinnamon in this recipe really works!

For 2:

–cod (size of 2 decks of cards, one-half pound)

–fresh pear (peeled, cut in slices, medium size)

–cinnamon (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–white wine (one-eighth cup)

1 – Place the cod in a covered baking dish.  Surround with pear slices.  Drench the cod in lemon juice, and then add white wine around the cod.  Sprinkle with salt, pepper, cinnamon, and extra virgin olive oil.

2 – Microwave the cod on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (follow package instructions for the rice; brands differ, but microwaving is fine).

–recipe original.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

COD WITH DICED PEARS IN A CINNAMON – SUGAR – WHITE WINE SAUCE

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

–pears (2, medium, fresh, peeled, diced)

–cinnamon (bottled)

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place 2 peeled, diced fresh pears in a covered baking dish with a little white wine.  Sprinkle with cinnamon (generously) and sugar.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce, spooning some on top.  Sprinkle additional salt, pepper, cinnamon (generously), and sugar on top.  Season with olive oil.  Microwave on high for 8 minutes.

3 – Serve the cod hot, atop white rice (preferably jasmine; recipe, see the search box on this blog)

–recipe original.

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

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

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

CURRIED CHICKEN WITH PEARS & ONION / SPECKLED BUTTER BEANS WITH BROTH

–4 chicken tenderloins or breast strips

–curry powder

–pears (half a can)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–seasoned crackers (gluten – free, 1 handful)

–salt and pepper

–olive oil

–catsup

–speckled butter beans (frozen, one-half package)

–garlic powder

–Bac-n pieces

 

1 – Place the butter beans in a slow cooker with 3 cups of chicken broth.  Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder.  Cook on high in the slow cooker for 6 hours.  When finished, keep on the warm setting until time for dinner.

2 – Place the chicken in a plastic bag.  In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon.  Season the chicken with salt, pepper, curry powder, and olive oil.  Pour in the crackers and mix well.  Set aside.

3 – Slice the onion and place in a covered baking dish.  Add the pears.  Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish.  Season with salt, pepper, curry powder and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the pears and onion.  Microwave the chicken for 6 minutes.

4 – Serve the chicken hot, with the butter beans as a side.

–chicken adapted from Real Simple; butter beans original.