POACHED COD AND POTATO CHOWDER WITH THYME & GREEN ONIONS

For 4:

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

–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)

–thyme (1 teaspoon)

–green onions (3 stalks, chopped)

–milk (dairy or almond, not soy, 2 cups)

–salt and pepper

–olive oil

1 – Place the cut potatoes in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the milk in an uncovered baking dish, wide-mouthed.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  When hot, place the cod in the milk.  Season the cod with salt, pepper, thyme, and olive oil.  Top with green onions.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Spoon the warm potatoes into the cod dish. 

4 – Serve the cod and potato chowder hot, in bowls.  (Leave the cod in large pieces.)

–cod and potato chowder adapted from bon appetit web site.

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STEAMED SHRIMP WITH OREGANO – RED POTATOES – ORANGE BELL PEPPER – GREEN ONIONS – FRESH LEMON

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shell-off, deveined)

–oregano (1 teaspoon dried, divided)

–red potatoes (3 small, cut into 1-inch pieces, jacket on)

–orange bell pepper (one-half, medium, cut in strips)

–green onions (3, chopped)

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Cut the potatoes into 1-inch pieces, and place in a covered baking dish with water to reach one-half the height of the potatoes.  Season with salt, pepper, one-fourth teaspoon oregano, and olive oil.  Microwave on high for 8 minutes.

2 – Place the thawed shrimp, orange bell pepper, green onions, and sliced lemon on top of the potatoes.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for just 3 minutes, until the shrimp have turned pink.

3 – Serve the shrimp and vegetables hot.

–shrimp recipe adapted from Real Simple magazine.

TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

ONE – DISH SPICY OREGANO COD WITH POTATOES – ONION – TOMATOES – CAPERS – BLACK OLIVES – MINCED GARLIC IN WHITE WINE SAUCE

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

–cayenne pepper

–oregano (fresh if possible)

–potatoes (red, sliced, 2 medium, sliced)

–tomatoes (vine-ripened if possible, 2 medium, chopped)

–onion (one-half, medium)

–capers (about 12)

–black olives (1 small can, drained)

–garlic (minced, 1 heaping tablespoon)

–white wine

–salt and pepper

–olive oil

1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine.  Chop one-half medium onion, and place in the dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 10 minutes.

2 – Chop 2 medium tomatoes.  Season with salt, pepper, cayenne pepper, and oregano.  Place in the baking with the potatoes and onion.   Add 1 heaping tablespoon of minced garlic.  Stir.  Microwave on high for 5 minutes.

3 – Place the cod in the sauce.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Sprinkle about 12 capers on top.  Drain a can of black olives, and also sprinkle on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

4 – Serve the cod and sauce hot, as a one-dish dinner.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way

OREGANO SALMON & POTATO CASSEROLE WITH FETA & PARMESAN CHEESES

For 4:

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

–oregano

–potatoes (baby Dutch, 8 to 10)

–feta cheese

–Parmesan cheese

–salt and pepper

–olive oil

1 – Slice 8 to 10 baby Dutch potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, break apart the salmon with a fork.

3 – Place 1 layer of potatoes in a casserole.  Add one-half the salmon.  Sprinkle feta and Parmesan cheeses, generously, on top.  Then add another layer of potatoes, salmon, and cheeses.  Season with a few drops of olive oil.  Microwave on high for 2 minutes.

4 – Serve the salmon casserole hot.

–casserole adapted from Top 50 Most Delicious Salmon Recipes.

ONE-DISH COMFORT CHICKEN – BROCCOLI – POTATOES WITH ONION – GARLIC – ROSEMARY – OREGANO IN WHITE WINE SAUCE & ACCOMPANIED BY MARINARA DIPPING SAUCE

–4 chicken tenderloins or breast strips

–broccoli (half a head, florets only)

–potatoes (baby Dutch, 8 to 10, halved)

–onion (one-half, sliced)

–garlic (minced, in a jar)

–rosemary, oregano (fresh if possible)

–white wine

–marinara sauce (I used Newman’s Own Marinara Cabernet)

1 – Place 8 to 10 baby Dutch potatoes, halved, in a small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place one-half sliced onion in the dish with the potatoes.  Add chicken in the middle.  Place broccoli florets around the side.  Move the potatoes to the side.  Add a small amount of white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken, broccoli, and potatoes with onion hot, with the cold marinara dipping sauce on the side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SALMON, POTATOES, & GREEN SALAD SEASONED WITH LEMON SLICES – DILL – MINCED GARLIC – OLIVE OIL

Note:  This dinner can be served as a salad entrée, with chunks of salmon, potatoes, and green salad stirred, gently, all together.

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

–potatoes (2, medium)

–hearts of romaine lettuce (6 leaves)

–lemon (fresh)

–clam juice (or fish broth)

–lemon juice

–minced garlic (bottled; much superior to garlic powder)

–dill (fresh if possible)

–olive oil

–salt and pepper

1 – Scrub the potatoes and cut into 1 – inch pieces.  Add to an inch of water in a covered baking dish.  Season with salt, pepper, minced garlic, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

 2 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and dill.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of hearts of romaine lettuce.  Break apart into bite-sized pieces.  Place in a mixing bowl.  Season with salt, pepper, lemon juice, dill, and olive oil.  Stir well.

4 – Serve the salmon hot, with the potatoes and salad as sides.  Or gently stir all together, after breaking apart the salmon into large chunks.

–recipes adapted from Real Simple magazine.

PARSLEYED SALMON WITH TOMATO – ONION – BLACK OLIVES – POTATOES IN DIJON – LEMON – CLAM – WHITE WINE SAUCE

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

–parsley (fresh if possible)

–tomato (fresh, 1, medium)

–onion (one-half)

–black olives (sliced, one-half small can, drained)

–potato (1, medium)

–lemon juice

–clam juice (or fish broth)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Scrub the potato, and cut into 1-inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for just 8 minutes.

2 – Wash and quarter the tomato; place in a large baking dish, in one place on the side of the dish.  Cut the onion into large pieces, and also place to the side the dish.  Drain the black olives, and place one-half small can in the baking dish, to the side.  Season with salt, pepper, and olive oil.  Set aside.

3 – Stir together 1 teaspoon of Dijon mustard, a little lemon juice, and a little clam juice.  Pour part of this sauce over the vegetables.

4 – Microwave the vegetables for 3 minutes on high.  Then nestle the salmon in the center of the baking dish.  Add the cooked potatoes to the side.  Finish pouring the sauce over all of the dish, including the salmon.  Sprinkle chopped parsley on the salmon.  Add a little more olive oil if desired.

5 – Microwave on high for 6 and one-half minutes.

6 – Serve the salmon hot, with the vegetables on the side.  I also served a traditional Caesar salad with romaine lettuce, Parmesan, and croutons, and lima beans seasoned with Bac’n pieces (slow cooker).  For other recipes, see the search box.

–salmon and vegetables inspired by Real Simple.

PARSLEYED COD WITH BROCCOLI – MUSHROOMS – ONIONS – POTATOES IN WHITE WINE SAUCE AND WITH AIOLI DIPPING SAUCE

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

–parsley (fresh if possible)

–broccoli (3 or 4 florets)

–mushrooms (3 or 4, baby bellas)

–onion (one-half)

–potatoes (1, small)

–white wine

–salt and pepper

–olive oil

Aioli dipping sauce:

–mayonnaise

–Parmesan cheese

–lemon juice

–garlic powder

–cayenne pepper

–Worcestershire sauce

–Dijon mustard

–parsley (fresh if possible)

1 – Cut the potato into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.

2 – Place the cod in the middle of a large, covered, baking dish.  Quarter 3 or 4 baby bella mushrooms, slice one-half onion in large chunks, cut off 3 or 4 florets from broccoli, and place all in separate sections around the cod.  When the potatoes have cooked for 8 minutes, place these in one section around the cod.  Add a little white wine.  Season all with salt, pepper, and olive oil.  Sprinkle parsley on top.  Microwave on high for 9 minutes.

3 – For the aioli, place 2 tablespoons of mayonnaise in a small mixing bowl.  Add 1 tablespoon of Parmesan cheese, a squirt of lemon juice, a few drops of Worcestershire sauce, 1 teaspoon of Dijon mustard, and chopped parsley to the mayonnaise.  Season with garlic powder and cayenne pepper to taste.  Stir well.  Place in refrigerator until time for dinner. 

4 – Serve the cod hot, with the vegetables, and use the aioli as a dipping sauce for the cod.

–cod inspired by epicurious web site; aioli adapted from food network web site.

MINT – CORIANDER COD SALAD WITH POTATOES – GREEN ONIONS – FRESH TOMATO – LEMON JUICE

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

–clam juice (bottled)

–mint (fresh if possible)

–coriander (fresh if possible)

–potatoes (red, small, 3)

–green onions (4)

–tomato (1, medium)

–lemon juice

–salt and pepper

–olive oil (classic)

–extra virgin olive oil

1 – Wash and scrub the 3 small potatoes, leaving the skin on.  Cut into 1-inch pieces.  Place in an uncovered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place the cod in a covered baking dish with a little clam juice. Season with salt, pepper, mint, coriander, and olive oil.  Microwave on high for 6 minutes.  When finished, uncover to allow cooling.

3 – Wash and chop 1 medium tomato.  Season with salt, pepper, mint, and coriander.  Place in a mixing bowl.

4 – Wash and cut 4 green onions into small pieces.  Add to the mixing bowl with the tomato.

5 – Remove the potatoes from their water, and add to the mixing bowl.  Break apart the cod into bite-sized pieces, and add to the bowl.  Drench the contents of the bowl with lemon juice.  Season with salt, pepper, mint, coriander, and extra virgin olive oil.  Fold the ingredients together gently.  Place the cod salad in the refrigerator until time for dinner.

6 – Serve the cod salad cool or cold.

–cod salad adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

HONEY – ORANGE CHICKEN WITH ROSEMARY – GARLIC – DIJON & POTATOES

Note:  My husband gave this 5 stars out of 5.

 

–4 chicken tenderloins or breast strips

–oranges or orange juice (2, fresh; or one-third cup orange juice)

–honey

–rosemary (fresh if possible)

–garlic powder

–Dijon mustard

–salt and pepper

–olive oil

–potatoes (2, medium)

1 – Scrub and cut 2 medium potatoes into 1-inch pieces.  Place in a covered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave for 6 minutes only.  Set aside.

2 – Place chicken in a large baking dish with a little water.  Squeeze the juice of 2 oranges (or pour one-third cup of orange juice) into a small mixing bowl.  Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard.  Stir and then set aside.  Season the chicken with salt, pepper, rosemary, garlic powder, and olive oil.  Place the potatoes around the chicken.  Stir the sauce again, and then pour over the chicken and the potatoes.  Microwave on high for 7 minutes.

3 – Serve the chicken hot, with the potatoes as a side.

–chicken and potatoes adapted from Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

BRANDIED CHICKEN SALAD WITH POTATOES – PARSLEY – GARLIC – CAYENNE

–4 chicken tenderloins or breast strips

–2 potatoes (medium)

–parsley (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–salt and pepper

–extra virgin olive oil

–brandy (buy a small, inexpensive bottle)

–olive oil

1 – Wash and scrub 2 new potatoes.  Cut into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, cut into small pieces.

3 – Place the cooked potatoes and chicken in a mixing bowl.  Season with a generous amount of parsley, garlic powder to taste, cayenne pepper (optional), one-fourth cup of brandy, and extra virgin olive oil.  Stir gently.

4 – Serve the chicken salad warm.  I also served bean soup and broccoli.

–chicken salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED CHICKEN WITH POTATOES – MUSHROOMS – SHREDDED CARROTS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–potato (1, medium, skin on)

–mushrooms (baby bellas, 3 or 4)

–carrots (shredded, 2 handfuls)

–white wine (use the good stuff)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Wash and then cut 1 medium potato into 1 – inch pieces.  Place in a large, covered baking dish with white wine just to cover the potatoes.  Season with salt, pepper, olive oil, and parsley.  Microwave for 5 minutes on high.

2 – Wash and slice 3 or 4 baby bella mushrooms.  When potatoes have cooked for the 5 minutes, place the potatoes and the mushrooms around the edge of the cooking dish.  Place the chicken in the middle.  Season with salt, pepper, and olive oil.  Place 2 handfuls of shredded carrots on top.  Season with parsley.  Microwave on high for 7 minutes.

3 – Serve the chicken and vegetables hot.  I also served a salad with goddess dressing and zipper peas (recipes, see the search box on this blog).

–recipe adapted from Southern Living magazine from several decades ago.

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.

COD PESTO WITH GREEN PEAS & ONION IN WHITE WINE / RED POTATOES / SPINACH SALAD WITH STRAWBERRIES – HONEY – TOASTED WALNUTS IN RED WINE & EXTRA VIRGIN OLIVE OIL DRESSING

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

–pesto sauce (traditional type of basil & garlic in olive oil)

–green peas (one-half package, frozen)

–onion (one-half, medium, sliced)

–white wine

–red potatoes (2, small, peel left on)

–spinach (one-third package, fresh)

–strawberries (6 to 8, sliced, fresh)

–honey

–toasted walnuts (1 handful; toast half a large package on high in microwave for 2 minutes; stir; then microwave 2 minutes more)

–red wine

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-third package of fresh spinach in a mixing bowl.  Add 6 to 8 sliced strawberries and 1 handful of toasted walnuts.  Season with pepper and honey, to taste.  Set aside.  Just before serving dinner, add a small amount of red wine and extra virgin olive oil.  Stir.

2 – Scrub the potato skins, and then slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, leave covered to preserve warmth.

3 – Chop one-half onion, and place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, place one-half package of green peas in the white wine.  On a cutting board, make a slit vertically in the cod.  Nestle the cod amid the peas and onion.  Spoon pesto sauce all along the slit.  Microwave on high for 7 minutes.

4 – Serve the spinach salad as a first course.  Then serve the cod with green peas and onion hot, with the potatoes as a side.

–dinner planned by Edward Giobbi in Eat Right, Eat Well—the Italian Way; cod adapted from Giobbi.  Salad and potatoes original.

A Simple Dinner:  CAJUN COD / CAJUN POTATOES

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

–Cajun seasoning (or Creole; I use the Cajun “Slap Ya Mama,” from New Orleans

–potatoes (2, medium)

–salt and pepper

–olive oil

1 – Scrub potatoes and chop into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, Cajun or Creole seasoning, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, Cajun or Creole seasoning, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the potatoes as a side.  I also served broccoli (recipe, use the search box on this blog).

–recipes original.

BAKED FLOUNDER TOPPED WITH BUTTERED GARLIC – HERB BREADCRUMBS WITH PARMESAN / BASIL SQUASH WITH POTATOES – ONION – TOMATO / SPINACH – ARUGULA SALAD WITH BLUEBERRIES & FETA IN RED WINE – HONEY – OIL DRESSING

–flounder (2 large, thawed from frozen)

–garlic – herb breadcrumbs

–Parmesan cheese

–Promise Activ margarine (heart-healthy)

–summer squash (1, medium, sliced fine)

–potatoes (small yellow Dutch, 4 or 5, sliced)

–onion (one-half, medium

–tomato (1, medium, chopped)

–basil

–salt and pepper

–olive oil

–spinach – arugula salad greens (packaged)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Slice 4 or 5 baby yellow Dutch potatoes.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-half package of spinach – arugula salad greens in a mixing bowl.  Add 1 handful of fresh blueberries.  Generously add honey, to taste.  Just before serving, add red wine and extra virgin olive oil, and stir.  Top with feta cheese.

3 – Peel and slice the squash.  Wash and chop the tomato, and then season it with salt, pepper, and basil.  Chop one-half onion.  Add all vegetables to the potatoes.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.

4 – Place the flounder in 1 layer in a covered baking dish.  Season with salt and pepper.  In a small microwaveable bowl, place 3 tablespoons of Promise Activ margarine.  Cover tightly.  Microwave on high for 30 seconds.  Then add 2 tablespoons of garlic – herb breadcrumbs and 2 tablespoons of Parmesan cheese to the margarine, and stir well.  Spoon the butter sauce atop the flounder.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the flounder hot, with the squash medley as a side.

–flounder adapted from all recipes web site; squash medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

PARSLEYED CHICKEN & POTATOES WITH ONION & GARLIC / BRUSSEL SPROUTS WITH ONION / SPRING MIX SALAD WITH GREEN GRAPES – FETA – WALNUTS WITH RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–small Dutch potatoes (8 or 10)

–onion (1, divided, chopped)

–garlic powder

–plain breadcrumbs

–salt and pepper

–olive oil

–Brussel sprouts (fresh, packaged)

–spring mix salad

–seedless green grapes (1 bunch)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–red wine (not cooking wine)

–extra virgin olive oil

1 – Place potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 8 minutes.  When finished, chop one-half onion, and place in the dish.  Microwave for 3 minutes.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Then add a small amount of plain breadcrumbs.  Shake well. Nestle the chicken amid the potatoes and onion.  Sprinkle parsley on top.  Set aside.

2 – Cut in half each Brussel sprout.  Add to a covered baking dish.  Chop one-half onion and add to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Add one-half package of spring mix salad greens to a mixing bowl.  Add one bunch seedless green grapes (cut in half if desired), one-half small carton of feta cheese, and 1 handful of walnuts.  Season with salt and pepper.  Add red wine and extra virgin olive oil as a salad dressing, to taste.  Stir well.

4 – Microwave the chicken and potatoes for 6 minutes.

5 – Serve the salad as a first course.  Then serve the chicken dish hot, with the Brussel sprouts as a side.

–chicken adapted from To the Taste of a King; other recipes original.

TARRAGON COD WITH GARLIC & LEMON IN WHITE WINE SAUCE / DUTCH POTATOES / TARRAGON GREEN PEAS WTH MUSHROOMS & ONION / GREEN SALAD WITH TOMATO – ZUCCHINI – BANANA PEPPER IN ITALIAN DRESSING

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

–tarragon (fresh if possible)

–garlic powder

–lemon juice

–white wine (cooking wine is fine)

–plain breadcrumbs

–salt and pepper

–olive oil

–Dutch potatoes (small)

–green peas (packaged, steamable)

–mushrooms (6 to 8, sliced)

–onion (one-half, chopped)

–salad greens

–tomato (medium, fresh)

–basil (fresh if possible)

–zucchini (1, small)

–banana pepper (one-half)

–Italian salad dressing

1 – Place 8 to 10 small Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish.  Drench in lemon juice; then add a little white wine.  Season with salt and pepper.  Sprinkle with plain breadcrumbs, and then with tarragon.  Pour a few drops of olive oil on top.  Set aside.

3 – Wash and slice mushrooms; place in covered baking dish with a very small amount of water.  Add one-half chopped onion.  Season with salt, pepper, olive oil, and tarragon.  Microwave on high for 4 minutes.  Microwave a steamable package of green peas for 5 and one-half minutes.  Let sit 1 minute.  Then pour green peas atop the mushrooms and onion.  Season with salt, pepper, and olive oil.  Stir gently.  Keep covered to preserve warmth.

4 – Place one-half package of salad greens in a mixing bowl.  Wash and then chop a medium-sized tomato.  Season the tomato with salt, pepper, and basil.  Place in the bowl.  Add 1 chopped zucchini and one-half chopped banana pepper.  Season the salad greens and vegetables with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the green peas and potatoes as sides.

–recipes original.

PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

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

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

A Simple Dinner:  COD WITH LEMON ZEST / PARSLEYED DUTCH POTATOES / BROCCOLI WITH HOT SAUCE

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

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–small yellow Dutch potatoes (about 8)

–parsley (fresh if possible)

–broccoli (one head, fresh)

–hot sauce (such as Tabasco)

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Set aside.

3 – Wash the broccoli, and then cut the stalk from the broccoli florets and stems.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the cod hot, with the potatoes and broccoli as sides.  Season the broccoli at the table with hot sauce.

–recipes original.

LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

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

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

APRICOT SALMON WITH HONEY – DEJON – WHITE WINE / BACON – FLAVORED SPICY LENTILS / CREAMY PAPRIKA SUMMER SQUASH WITH VIDALIA ONION / POTATOES OREGANO

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

–apricot preserves

–honey

–Dejon mustard

–white wine

–lentils (dried; no need to soak)

–Creole seasoning (or Cajun)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–Vidalia onion (1, medium)

–summer squash (5 or 6 small)

–paprika

–yogurt (non-fat, plain)

–mayonnaise

–potatoes (4 or 5 small)

–oregano

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker, well ahead of dinnertime.   Add 2 and one-half cups of chicken broth.  Season with one-half teaspoon of salt, Creole seasoning, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep slow cooker on “warm” until time for dinner.

2 – Scrub the potatoes and slice into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Peel and slice the squash.  Slice the onion.  Place squash and onion in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Microwave for 4 minutes on high.

4 – Place the salmon in a covered baking dish.  In a separate small bowl, place one-fourth cup of white wine, 1 tablespoon of Dejon mustard, 2 tablespoons of honey, and one-fourth cup of apricot preserves.  Stir well.  Pour the sauce over the salmon.  Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute more.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.  Spoon the sauce over the squash just before serving.

6 – Serve the salmon hot, with the potatoes, squash, and lentils as sides.

–salmon adapted from “my recipes” web site (Randy Mayor); other recipes original.

CILANTRO SALMON WITH AVOCADO – PEACH – CILANTRO SALSA / NEW PAPRIKA POTATOES / OVEN FRIED OKRA WITH TOMATO – OLIVE OIL CRUSHED TRISCUITS

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

–cilantro (fresh if possible)

–avocado (chopped)

–peach (chopped)

–red onion (one-half, medium)

–red bell pepper (2 slices)

–banana peppers (6 or 8, sliced)

–potatoes (8 small, new

–paprika

–okra (fresh, 10 or 12, sliced)

–tomato – olive oil triscuits (6 to 8)

–salt and pepper

–olive oil

 

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Wash and peel peach.  Chop into one-half inch pieces.  Place in a mixing bowl.  Cut apart the avocado, removing and discarding the pit.  Slice into one-half inch pieces.  Set aside.  Chop one-half red onion, and place in mixing bowl.  Mince the banana peppers and place in the bowl.  Season the ingredients in the mixing bowl with cilantro, salt, pepper, and olive oil.  Fold in the avocado gently.  Refrigerator until time for dinner.

3 – Wash and scrub the potatoes.  Chop into one-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Wash and chop the okra into one-half inch pieces.  Add to an uncovered baking dish with water to cover half the okra.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 9 minutes.  Place the triscuits in a plastic bag.  Crush against the kitchen counter with an ice cream spoon.  Add the triscuits to the okra.  Microwave on high for 1 minute more.  Add a little more olive oil if the dish seems dry.

5 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue microwaving for 1 minute more.

6 – Serve the salmon hot with the cold salsa, potatoes and okra as sides.

–salsa adapted from allrecipes.com; other recipes original.

BALSAMIC – GLAZED SALMON SEASONED WITH HONEY – WINE – DEJON – GARLIC  / NEW POTATOES / BROCCOLI WITH HOT SAUCE

–salmon (size of 3 decks of cards)

–balsamic vinegar

–white wine (cooking wine is fine)

–Dejon mustard

–honey

–garlic salt

–salt and pepper

–olive oil

–potatoes (2, medium)

–broccoli (1 head)

–hot sauce (such as Tabasco)

1 – Place salmon in middle of covered baking dish. Put a small amount of water in the bottom. In a small bowl, place 2 tablespoons of honey, one-third cup of balsamic vinegar, 2 tablespoons of white wine, and 3 tablespoons of Dejon mustard.  Season with garlic salt, salt, pepper, and olive oil.  Stir vigorously.   Set aside.

2 – Wash the potatoes with soap and water, rinsing thoroughly. Scrub the potato skins vigorously. Cut potatoes so that each piece is about an inch in diameter. Add an inch of water to a microwaveable dish. Sprinkle salt and pepper over the potatoes. Season with olive oil. Cook covered in microwave for 15 minutes.

3 – Cut off broccoli stalk, leaving some stem and florets. Cut apart the florets. Season with salt and pepper, olive oil. Cook broccoli, covered, for 4 minutes. Serve broccoli with Tabasco or other hot sauce on table for seasoning.

4 – Cook salmon for four and one-half minutes. It is necessary with a thick piece of salmon to check for doneness when cooking is finished. Cut slit in middle of salmon. Replace in oven for 1 minute if fish is not yet done.

5 – Serve immediately.

–salmon adapted from allrecipes.com; other recipes original.

 

A Simple Dinner:  LEMON – THYME – GARLIC CHICKEN IN WHITE WINE SAUCE / SEASONED CARROTS / SEASONED NEW POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–thyme (fresh if possible)

–garlic salt

–white wine (cooking wine is fine)

–miniature carrots (about 20)

–potatoes (6 small or 2 medium)

 

1 – Place the chicken in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Set aside.

2 – Scrub and cut the potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of white wine.  Squirt with lemon juice.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 15 minutes on high (if wine is cold; if not, check to be sure that midway through the wine is not bubbling up too much).  When finished, keep covered to preserve warmth.

3 – Place the carrots in a covered baking dish with a little white wine.  Squirt lemon juice on top.  Season with thyme, garlic salt, salt, pepper, and olive oil.  Microwave for 9 minutes on high.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, with the potatoes and carrots as sides.

–recipes adapted from a blog site featuring white and red wine.

PARSLEY – BASIL – TOMATO – ONION COD WITH GARLIC POTATOES IN WHITE WINE SAUCE

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

–parsley & basil (fresh if possible)

–onion (one-half, sliced)

–tomato (1, medium, chopped)

–potatoes (6 small, young)

–garlic salt

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Chop the tomato; slice the onion.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, garlic salt, basil, parsley, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Scrub the potatoes and cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 15 minutes.

3 – Nestle the cod amid the tomato and onion sauce.  Microwave on high for 9 minutes (more because of the vegetables).

4 – Serve the cod with tomato and onions on top of the potatoes.

–cod and potatoes adapted from Italian Family Cooking (Edward Giobbi, author)

COD WITH PARSLEY – GARLIC – ONION – WHITE WINE – LEMON / BACON – FLAVORED NEW POTATOES / GREEN PEAS WITH MUSHROOMS

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

–parsley (fresh if possible)

–garlic salt

–minced onion

–white wine (cooking wine is fine)

–lemon juice

–potatoes (6 or 8 small, new potatoes with jackets)

–Bac’n pieces

–salt and pepper

–olive oil

–green peas (one – half frozen package)

–mushrooms (sliced, baby bellas, fresh, handful)

 

1 – Place the cod in a covered baking dish with a little wine.  Drench the cod in lemon juice.  Season with garlic salt, minced onion, salt, pepper, and olive oil.  Sprinkle parsley on top.  Set aside.

2 – Wash and shrub the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the peas in a covered baking dish with one-half inch of water.  Sprinkle mushroom on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart; test the center.  If it is not done, replace in microwave for 1 minute more.

5 – Serve the cod hot, with the potatoes and green peas as sides.

–recipes original.

LEMON SHRIMP WITH MINT – GARLIC – PARSLEY / NEW DILLED WHOLE POTATOES / BROCCOLI WITH HOT SAUCE

Note:  Thaw frozen shrimp overnight in the refrigerator.

–shrimp (frozen, one-half package)

–lemon juice

–mint (bottled)

–garlic salt

–parsley (fresh if possible)

–salt and pepper

–olive oil

–potatoes (6 to 8)

–dill (fresh if possible)

–broccoli (1 stalk)

–hot sauce (such as tabasco)

 

1 – Wash and scrub the small potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Separate broccoli stalk from stems and florets, discarding the stalk.  Break apart the remainder.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the shrimp in a colander.  Place in one layer in a large, wide-mouthed, covered baking dish with a little water.  Drench in lemon juice.  Season with mint, garlic salt, salt and pepper, parsley, and olive oil.  Microwave on high for 3 minutes.

4 – Serve the shrimp hot, with the broccoli and potatoes as sides.  Serve hot sauce with the broccoli.

–shrimp adapted from Italian Family Cooking (Edward Giobbi, author); potatoes adapted from Real Simple; broccoli original.

LEMON CHICKEN WITH PARSLEY – ROSEMARY – GARLIC / KALE WITH CHILI SAUCE / HERBED CREAMED POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–parsley (fresh if possible)

–rosemary (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

–kale (fresh, one-half package)

–Sriracha sauce

–Bartlett potatoes (6 to 8 small)

–marjoram, basil, oregano, parsley, chives, thyme (fresh if possible)

–milk (dairy, soy, or almond)

 

1 – Wash and scrub potatoes; cut in 1-inch squares.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, and olive oil.  Microwave for 15 minutes.

2 – Place the chicken in a covered baking dish with a little water.  Drench with lemon juice.  Season with rosemary, garlic salt, parsley, salt, pepper, and olive oil.  Set aside.

3 – Place 2 tablespoons of Sriracha sauce in a half cup of water.  Stir well.  Place kale in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour Sriracha sauce with water on top.  Microwave for 5 minutes on high.

4 – Warm the milk for 1 minute in the microwave.  Using a food processor, pulse the potatoes with the milk.  Season the potatoes with all the herbs.  Then pulse to combine.  Place in a covered baking dish, and microwave for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, with the spicy kale and herbed potatoes as sides.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); kale adapted from allrecipes.com; potatoes original.

BEER – BATTERED COD WITH PAPRIKA & GARLIC / FARMERS’ MARKET POTATOES / BACON – FLAVORED KALE

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

–beer (can)

–plain breadcrumbs (boxed)

–paprika

–garlic salt

–salt and pepper

–olive oil

–potatoes (young, small, about 8)

–kale (fresh, packaged)

–Bac’n pieces

1 – Place the cod in a plastic bag.  Season with salt, pepper, paprika, garlic, beer, and olive oil.  Pour in one-third cup of plain breadcrumbs.  Shake well.  Place in a covered baking dish with a little beer.  Set aside.

2 – Wash and scrub the young potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the washed kale in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the cod for 8 minutes (longer because of the beer in the dish).

5 – Serve the cod hot, with the potatoes and kale as sides.

–cod adapted from food.com; vegetables original.

COLD BOILED SHRIMP WITH HOMEMADE TARTAR SAUCE / PAPRIKA POTATOES / BROCCOLI WITH BLACK OLIVES & TOMATO

–shrimp (frozen, one-half package, deveined, tail-off)

–mayonnaise

–lemon juice

–sweet pickle relish

–onion (one-half, small)

–paprika

–Bartlett potatoes (4, small)

–black olives (1 small can)

–tomato (1, medium, chopped)

–broccoli (1 small head)

–salt and pepper

–olive oil

1 – Pour half of the package of shrimp into a large, wide-mouthed, baking dish.  Add 1 inch of water.  Microwave on high for 2 minutes.  Drain and cool in the refrigerator.

2 – Place about one-half cup of mayonnaise in a small mixing bowl.  Add 2 tablespoons of sweet pickle relish.  Chop, in fine pieces, one half of an onion; then add to the bowl.  Season with 1 squirt of lemon juice, salt, and pepper.  Stir well.  Let sit in the refrigerator to season.

3 – Wash and scrub the potatoes.  Chop into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

4 – Cut florets and stems from the stalk of broccoli, and discard the stalk.  Arrange in a covered baking dish.  Season with salt, pepper, and olive oil.  Chop a tomato, season with salt, pepper, and garlic salt, and add to the baking dish.  Also add 1 small can of sliced black olives.  Microwave on high for 4 minutes.

5 – Serve the shrimp cold, with the tartar sauce.  Serve the hot potatoes and broccoli casserole as sides.

–broccoli recipe adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

CHICKEN & POTATOES WITH ROSEMARY – BAY LEAVES – WHITE WINE / HERBED TOMATO PIE / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (frozen)

–Bac’n pieces

–Promise Active margarine (heart-healthy)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Bartlett potatoes (5, medium)

–rosemary (fresh if possible)

–bay leaves (2, dried)

–garlic salt (bottled)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–tomatoes (2, medium, fresh)

–basil and thyme

–whole wheat muffins (2, broken into small pieces)

–feta cheese (one-half small package)

 

1 – Place the package of baby butter beans in a slow cooker.  Add water 2 inches above the top of the butter beans.  Season with 1 teaspoon of salt, pepper, Bac’n pieces, a teaspoon of margarine, and 2 drops of olive oil.  Cook on high for 6 hours.  When finished, put setting on “warm” until time for dinner.

2 – Scrub the potatoes, and then slice four ways, to make 1-inch pieces.  Place the potatoes in a very deep, covered, baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, rosemary, 2 bay leaves, garlic salt, and olive oil.  Microwave for 15 minutes on high.  Check to be sure that wine is not bubbling up out of the dish.  When finished, keep covered to preserve warmth.

3 – Place the broken pieces of muffin in the bottom of a covered baking dish.  Slice the tomatoes in high, and place on top.  Season with salt, pepper, basil, thyme, garlic salt, and olive oil.  Sprinkle feta cheese on top.  Microwave for 10 minutes.  When finished, take lid off to allow tomatoes to cool.

4 – Place the chicken in a covered baking dish with a little white wine and a little chicken broth.  Season with salt, pepper, 2 bay leaves, rosemary, garlic salt, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the chicken hot, with the potatoes and tomato pie as sides.

–chicken and potatoes adapted from Italian Family Cooking (Edward Giobbi, author); tomato pie inspired by a recipe given to me by a friend.

A Simple Dinner:  LEMON PESTO SALMON / YOUNG RED POTATOES WITH BACON FLAVOR / GARLIC SPINACH

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

–pesto sauce (bottled)

–salt and pepper

–lemon juice

–olive oil

–potatoes (tiny, young, 2 handfuls)

–Bac’n pieces (soy bacon)

–spinach (fresh, one-half package)

–garlic salt

 

1 – Wash and scrub the potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 15 minutes.  Check to be sure that water has not boiled out.  If so, add more.

2 – Place the salmon in a covered baking dish with a little water.  Drench with lemon juice.  Season with salt and pepper.  Spread the pesto on top of the salmon, evenly.  Season with olive oil.  Set aside.

3 – Place the spinach in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the salmon for 5 minutes on high (more because of the covering of pesto).  When finished, check to be sure that salmon is done.  If not, return to the microwave for 1 minute more.

5 – Serve the salmon hot, with the potatoes and spinach as sides.

–recipes original.

GARLIC – HERB SALMON IN WHITE WINE – ONION SAUCE / TARRAGON POTATOES / BROCCOLI WITH HOT SAUCE

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

–garlic – herb breadcrumbs

–onion (one-half, medium)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–potatoes (red, 2, medium)

–tarragon

–broccoli (1 medium stalk, fresh)

–hot sauce (like Tabasco)

 

1 – Scrub the potatoes.  Then cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 15 minutes.

2 – Slice the onion, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion and wine.  Drench in a little wine.  Season with salt and pepper.  Sprinkle garlic – herb breadcrumbs lightly over the top.  Finish with a little olive oil.  Set aside. 

3 – Cut the stalk off the broccoli, leaving the stems and florets.  Break apart the florets.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the salmon hot, with the potatoes and broccoli as sides, also hot.

–recipes original.

MUSHROOM CHICKEN WITH THYME – PARSLEY IN A RED WINE – CURRANT SAUCE / THYME POTATOES / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–thyme

–parsley

–red wine (cooking wine is fine)

–red currant jelly

–chicken broth (non-fat, low sodium)

–mushrooms (6 to 8, small, sliced)

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–broccoli (1 stalk)

–hot sauce (like Tabasco)

 

1 – Using a measuring cup, place a small amount of chicken broth and red wine, and 2 tablespoons of currant jelly to the 1/3 cup measure.  Pour into covered baking dish.  Add mushrooms to the baking dish.  Microwave on high for 5 minutes.  When finished, nestle chicken among the mushrooms.  Season with salt, pepper, thyme, parsley, and olive oil.  Set aside.

2 – Cut potatoes into 1-inch pieces.  Place in covered baking dish with 1 inch water.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Cut broccoli florets and stems from the stalk.  Break apart the broccoli.  Add to covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken on high for 6 minutes.

5 – Serve the dinner hot, with hot sauce for the broccoli.

–chicken adapted from the web; other recipes original.

COD WITH CUMIN – OREGANO – CAYENNE IN LIME – BUTTER SAUCE / NAVY BEANS WITH FAUX BACON & ONION IN CHICKEN BROTH / DILLED POTATOES

Note:  You must soak the navy beans overnight.

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

–cumin

–oregano

–cayenne pepper

–lime juice

–Promise Activ margarine (heart – healthy)

–navy beans (dried, 1 cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, medium)

–potatoes (2, medium)

–dill

–salt and pepper

–olive oil

1 – Plan to cook the navy beans in a slow cooker for 6 hours on low, 3 and one-half hours on high.  Place 1 cup of beans in the cooker; add 3 cups of chicken broth and a couple of drops of olive oil.  Slice half an onion and add to the cooker.  Season with salt, pepper, and Bac’n pieces.  When finished cooking, keep on the “warm” setting until ready to serve.

2 – Scrub the potatoes and slice into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave for 15 minutes on high.

3 – Place the cod in a covered baking dish with a little water.  Drench with lime juice.  Season with cumin, oregano, cayenne pepper, salt, and pepper.  Dot with margarine.  Microwave on high for 6 minutes.  Fish is done when it breaks apart easily.

4 – Serve the dinner hot.

–cod from Real Simple; other recipes original.

A Simple Dinner:  ROSEMARY – GARLIC CHICKEN IN LEMON SAUCE / ROSEMARY POTATOES & GREEN BEANS / BLACK – EYED PEAS WITH FAUX BACON IN CHICKEN BROTH

–4 chicken tenderloins or breast strips

–rosemary

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–potato (1, medium)

–green beans (1 handful, frozen)

–black-eyed peas (frozen, 1 cup)

–chicken broth (non-fat, low sodium)

–Bac’n pieces (soy bacon)

 

1 – In a slow cooker, place 1 cup of black-eyed peas.  Add 1 cup chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces.  Cook on high for 3 and one-half hours.  Place setting on “warm” if dinner is not yet ready.

2 – Place chicken in a covered baking dish.  Add a little water.  Season with garlic powder, rosemary, salt, pepper, olive oil, and lemon juice.  Set aside.

3 – Scrub the potato, and then slice into one-quarter inch pieces.  Place in a covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high for 7 minutes.  Then add green beans.  Season a little more with rosemary, salt, pepper, and olive oil.  Microwave potato and green beans, together, for 5 more minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot.

–chicken adapted from Southern Living web site; green beans and potato adapted from a recipe by Mattie Hopkins, Takoma Park, Maryland and Ayden, North Carolina; black-eyed peas original.

SALMON WITH ROSEMARY & GARLIC / SCALLOPPED POTATOES WITH PAPRIKA & ONION BITS / TURNIP GREENS WITH FAUX BACON & GARLIC

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

–rosemary

–garlic powder

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–milk (dairy (if not lactose intolerant), soy, or almond)

–paprika

–onion bits (bottled)

–turnip greens (fresh, one-half large package)

–Bac’n pieces (soy bacon)

 

1 – Wash and peel potatoes.  Cut slices through the potatoes.  Using a large, wide-mouthed, covered baking dish, layer the potatoes without overlap.  Season with salt, pepper, paprika, and onion bits.  Then add another layer with the same seasoning.  Finish with several drops of olive oil.  Using milk, just cover the potatoes.  Microwave for 10 minutes on high; and then for 10 minutes more on 50 percent power.

2 – Place the turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 5 minutes.  Then sprinkle Bac’n pieces on top.

3 – Place the salmon in a covered baking dish, with a little water.  Season with rosemary, garlic, salt, pepper, and olive oil.  Cook on high for 4 and one-half minutes, and 1 minute longer if not done in the center.

4 – Serve the dinner hot.

–salmon adapted from Kroger’s, Oxford, Mississippi; other recipes original.

SPICY TARRAGON CHICKEN WITH MUSHROOMS, POTATOES, & ONION IN WINE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–salt and pepper

–olive oil

–garlic powder

–mushrooms (5 baby bellas)

–diced potatoes (canned)

–green onions (2 stalks)

–Worcestershire sauce

–white wine (cooking wine is fine)

–tarragon

–cayenne pepper

–broccoli (1 head, fresh)

–hot sauce (such as Tabasco)

 

1 – Empty a can of potatoes in a large, wide-mouthed, covered baking dish.  Slice mushrooms and green onions, and place on top of the potatoes.  Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and garlic powder.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the chicken on top of the vegetables in the baking dish.  Sprinkle with Worcestershire sauce, cayenne pepper, and tarragon.  Add a bit more olive oil on top.  Add 1 inch of wine.  Cook on high in the microwave for 9 minutes.

2 – Cut the florets and some stem from the stalk of broccoli.  Cut into large pieces.  Place the broccoli in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

3 – Serve the dinner hot.  Put hot sauce on the top to serve with the broccoli.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; broccoli original.

A Simple Dinner:  HERBED SALMON, POTATOES, & CAULIFLOWER

Note:  This easy dinner takes 35 minutes of microwaving time.

 

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

–tarragon, rosemary, thyme, basil, marjoram, parsley

–salt and pepper

–olive oil

–potatoes (2, medium)

–cauliflower (1 head)

 

1 – Scrub the jackets of the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish.  Add 2 inches of water.  Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

2 – Wash the cauliflower, and cut off the florets.  Place in one layer in a wide-mouthed, covered baking dish.  Add 2 inches of water. Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

3 – Place salmon in a covered baking dish, with a little water.  Season with salt, pepper, all herbs, and olive oil.  Cook on high in the microwave for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute.

4 – Serve the dinner hot.

–recipes original.

COD WITH POTATOES, ONIONS, & WHITE WINE / EGGPLANT APPETIZER WITH DICED SQUASH

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

–potato (1, medium)

–onion (one-half)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–eggplant (1 medium)

–squash (summer squash, small)

–green onions (one-half bunch)

–cayenne pepper

–toasted sesame seeds (bottled)

–garlic powder

–crackers

 

1 – Cook the eggplant in the microwave on high for 5 minutes.  Turn over, and cook for 5 minutes more.  Let cool.  When cool, cut off the stalk and then cut lengthwise.  Rake out the flesh.  Place on a cutting board, and cut in 2 directions.  Place in mixing bowl.  Peel and dice the squash into small pieces.  Slice green onions into one-half inch pieces.  Season the eggplant mixture with garlic powder, cayenne pepper, salt, pepper, and olive oil.  Add 2 tablespoons of sesame seeds.  Stir well.  Refrigerator until time to serve.

2 – Scrub the potato.  Slice into very narrow pieces.  Place in covered baking dish with 1 inch of white wine.  Cook in microwave on high for 10 minutes.  Slice one-half onion.  After 10 minutes of cooking the potato, place the onion on top and cook for 5 minutes more.  Check to be sure that there is plenty of wine, still not absorbed by the potato.  When finished, place cod on top.  Season with salt, pepper, and olive oil.  Sprinkle breadcrumbs over the cod.  Cook for 5 minutes on high in the microwave.

3 – Serve the eggplant as an appetizer, with crackers.  Serve the cod hot.

–eggplant inspired by a web recipe; cod adapted from The New York Times 60-Minute Gourmet cookbook.

TERIYAKI SALMON WITH ONION & GARLIC / ROSEMARY POTATOES & ONION / SPINACH – KALE WITH GARLIC

–salmon (the size of 3 decks of cards)

–teriyaki sauce

–onion bits

–garlic powder

–salt and pepper

–olive oil

–rosemary (fresh is possible)

–potatoes (2 medium)

–onion (1 medium)

–kale – spinach (pre-packaged, fresh)

 

1 – Place the salmon in a covered baking dish with a little water.  Add one-third cup of teriyaki sauce.  Season with salt, pepper, onion bits, garlic powder, and olive oil.  Set aside.

2 – Cut potatoes and onion into 1 – inch pieces.  Place in bottom of wide-mouthed, large, covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high in microwave for 15 minutes.

3 – Place kale – spinach mix in wide-mouthed, large, baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Add 1 inch of water.  Cook on high for 5 minutes in microwave.

4 – Cook the salmon on high in microwave for 4 and one-half minutes.  When finished, test to be sure center is done.  If not, continue cooking for 1 minute more.

5 – Serve the dinner hot.

–recipes original.

SALMON WITH SOY SAUCE, LIME JUICE, & GINGER / TOMATO PIE / ROSEMARY POTATOES

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

–soy sauce

–lime juice

–ginger

–onion bits (bottled)

–white wine (cooking wine is fine)

–garlic powder

–tomatoes (3 fresh, medium size)

–whole wheat bread (3 slices)

–feta cheese

–basil (fresh if possible)

–potatoes (2 medium)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

 

1 – Place the salmon in a covered baking dish.  Add one-fourth cup of white wine and a small amount of soy sauce.  Sprinkle with lime juice. Season the salmon with ginger, onion bits, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Slice 3 tomatoes in half.  Break apart 1 and one-half slices of bread into bottom of wide-mouthed, large, covered baking dish.  Place the tomatoes on top of the bread.  Sprinkle with salt, pepper, basil, and feta cheese.  Cover the whole with the other 1 and one-half slices of broken bread.  Season with olive oil.  Cook on high in the microwave for 10 minutes.  Let stand, to cool, for at least 10 minutes.

3 – Scrub the potatoes thoroughly.  Cut into 1-inch pieces.  Place in covered baking dish.  Season with salt, pepper, rosemary, and olive oil.  Add 1 inch of water.  Cook, covered, in the microwave for 15 minutes.

4 – Cook the salmon for 4 and one-half minutes in the microwave.  When finished, test center to be sure that it is done.  If not, return to microwave for 1 minute more.

5 – Serve the dinner hot.

–salmon adapted from the White House Chef Cookbook; tomato pie inspired by a recipe from a friend; potatoes adapted from Real Simple.

FISH N’ CHIPS / TOMATO – BASIL SLAW

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

–potatoes (2 medium)

–cornbread stuffing mix (boxed)

–olive oil

–salt and pepper

–angel hair cabbage (packaged)

–tomato (1 medium)

–basil (fresh if possible)

–sugar

–white wine (cooking wine is fine)

 

1 – Slice the potatoes lengthwise, like French fries.  Place in one layer in a large, uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 25 minutes.  Check from time to time to be sure that the water has not boiled out.  When finished, cover to preserve warmth.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Place one-half cup of cornbread stuffing mix in a second plastic bag.  Pound with fist on counter to reduce to fine consistency.  Pour the stuffing mix into the bag with the cod.  Shake well.  Set aside.

3 – Rinse the cabbage in water, and then drain.  Chop the tomato into small pieces, and then add to the cabbage.  Season with salt, pepper, olive oil, basil, and 2 tablespoons of white wine.  Stir well.  Transfer to serving bowl.

4 – Cook the cod for 6 minutes in the microwave on high.

5 – Serve the cod and potatoes hot, and the salad cold.

–recipes original.

DILLED SALMON WITH TOMATO-AVOCADO-FETA-ONION SALSA / DILLED POTATOES/ GREEN PEAS TARRAGON

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–dill (fresh if possible)

–tomato (medium, 2 slices)

–avocado (one-half)

–feta cheese (one-fourth package)

–onion (medium, one-fourth)

–potatoes (2, medium)

–green peas (frozen, one-half package)

–tarragon (fresh if possible)

 

1 – Place the salmon in a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Add a little water to the dish.  Set aside.

2 – Scrub the potato skins.  Cut to one-inch pieces.  Add 1 inch of water to a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Cut on high in the microwave for 15 minutes.  Check to be sure that water has not boiled away, if lid is not tight.

3 – Place green peas in a covered baking dish.  Season with tarragon, salt, pepper, and olive oil.  Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Chop the tomato, avocado, onion, and place in mixing bowl.  Add feta cheese.  Sprinkle dill, salt, pepper, and olive oil over the whole.  Stir well.  Change to serving bowl.

6 – Cook the salmon on high in the microwave for 4 and one-half minutes.  Test the center to see that it is done.  If not, return to microwave for 1 minute.

7 – Serve the salmon, potatoes, and green peas hot, and the salsa beside the salmon, cold.

–salmon and potatoes adapted from Real Simple; green peas and salsa original.

STUFFED SALMON WITH SPINACH AND MUSHROOMS / ROSEMARY POTATOES / OVEN FRIED SCALLOP SQUASH / FRESH BASIL TOMATOES

–salmon (the size of 3 decks of cards)

–spinach (fresh)

–mushrooms (fresh, I use baby bellas)

–lemon pepper seasoning

–plain fine breadcrumbs (boxed)

–salt and pepper

–olive oil

–potatoes (2 medium)

–rosemary (fresh if possible)

–scallop squash (2 large)

–Italian breadcrumbs (boxed)

–tomato (1 fresh)

–basil (fresh if possible)

 

1 – Scrub potatoes carefully and rinse.  Place in uncovered baking dish.  Chop into 1-inch pieces.  Season with salt, pepper, rosemary, and olive oil.  Add 2 inches of water to the baking dish.  Cook (uncovered) for 15 minutes in the microwave on high.

2 – Using a sharp knife, very carefully cut midway through the salmon.  Insert sliced mushrooms to cover and a few leaves of spinach.  Close salmon and secure with toothpicks.  Season with salt, pepper, lemon pepper, and olive oil.  Sprinkle a little bit of plain breadcrumbs on top.  Finish with a drop of olive oil.  Set aside.

3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water).  Slice into 3 serving pieces.  Place squash in a plastic bag with a generous amount of olive oil.  Season with salt and pepper.  Place one-third cup Italian breadcrumbs in the plastic bag and shake well.  Cook on high for 5 minutes in the microwave.

4 – Slice tomato.  Season with salt, pepper, basil, and olive oil.  Place on serving dish.

5 – Cook salmon for 5 minutes in the microwave on high.

6 – Serve all food hot except for the tomato.

–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.

CHICKEN WITH MARSALA WINE / HERBED POTATOES, CARROTS, AND ONIONS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–2 potatoes (medium)

–carrots (3)

–onion (1 medium)

–tarragon, thyme, parsley, rosemary (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Chop the potatoes into 1-inch pieces.  Place in covered baking dish with a bit more than 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 15 minutes in the microwave on high.  Cover to preserve warmth

2 – Peel and slice carrots into one-fourth inch slices.  Cut onion into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 10 minutes in the microwave on high.

3 – Place chicken in covered baking dish.  Add one-half inch of Marsala wine.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 5 minutes in the microwave on high.

4 – Serve hot.

–adapted from Real Simple Meals Made Easy.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

HERBED CHICKEN AND POTATOES / BROCCOLI

–4 chicken tenderloins or breast strips

–chives

–tarragon, parsley, rosemary (fresh if possible; other herbs can be substituted)

–salt and pepper

–white wine

–chicken broth (non-fat, low sodium)

–olive oil

–2 potatoes (red, medium)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

 

1 – Scrub the potatoes thoroughly and then cut into 1-inch chunks.  Place in one layer in a wide-mouthed, large, baking dish (do not cover).  Fill with 1 inch of liquid, one-half chicken broth, one-half white wine.  Season with salt, pepper, herbs, and olive oil.  Cook, uncovered, for 15 minutes in the microwave on high. 

2 – Place the chicken in a covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, herbs, and olive oil.  Set aside.

3 – Cut the broccoli stalk off, leaving the florets and some stem.  Cut into large pieces and place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.  Put hot sauce on the table for a dip for the broccoli.

5 – Serve the dinner hot.

–adapted from Real Simple Meals Made Easy.