1 – Chop one-half red bell pepper, 1 fresh tomato, one-fourth medium sweet onion, and add to a food processor. Add 12 rings of banana peppers, 1 teaspoon of sriracha sauce, and 1 tablespoon of minced garlic. Season with salt, pepper, and a few drop of olive oil. Pulse until smooth. Set aside.
2 – Place the cod in a covered baking dish with a little clam juice. Drench in lemon juice. Season with salt, pepper, olive oil, and a sprinkling of plain breadcrumbs. Finish with chopped parsley. Microwave on high for 8 minutes.
3 – Serve the cod hot, with the pepper sauce on the side.
–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.
1 – Place 1 medium chopped tomato, 4 chopped green onions, and one-half chopped red bell pepper in a covered baking dish with a little soy creamer, and 2 tablespoons of cream sherry. Season with salt, pepper, and olive oil. Stir well. Microwave on high for 3 minutes. Then nestle the salmon amid the sauce, spooning some on top. Season the salmon with salt, pepper, mint, and olive oil. Microwave on high for 7 and one-half minutes.
2 – Serve the salmon and sauce hot, atop jasmine rice, quinoa, or pasta (recipes, see the search box on this blog).
1 – Place 1 and one-fourth cups of water in a covered baking dish. Add contents of herb package and a few drops of olive oil. Stir well. Microwave on high for 6 minutes. When finished, stir in the couscous. Let stand, covered, for at least 5 minutes.
2 – Slice the red bell pepper and place in a covered baking dish with a little soy creamer (or dairy cream) and a little white wine. Stir. Add one-half medium sliced onion to the dish. Season with salt, pepper, basil, and olive oil. Microwave on high for 3 minutes.
3 – Nestle the cod amid the sauce with pepper and onion. Spoon sauce on top of the cod. Season the cod with salt, pepper, basil, and olive oil. Sprinkle Parmesan cheese and chopped parsley on top. Microwave on high for 9 minutes.
4 – Place 6 to 8 small shrimp in a microwaveable cup. Drain any water. Season with salt, pepper, basil, and olive oil. After the cod has cooked, microwave the shrimp, covered, for 1 and one-half minutes. When finished, pour the shrimp atop the cod.
5 – Serve the cod, shrimp, vegetables, and sauce, hot, atop the couscous.
–cod inspired by “Little Broken” cooking blog, by Katya.
–marinara sauce (I used Newman’s Own Fire – Roasted Marinara)
–sherry (cooking sherry is fine)
1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish. Add one-third jar of marinara sauce and a little sherry. Then add 1 teaspoon of minced garlic and a few drops of olive oil. Season with pepper and coriander. Stir well. Microwave on high for 3 minutes.
2 – When finished, nestle the cod amid the sauce. Season with salt, pepper, coriander, and olive oil. Drizzle a little honey on top. Microwave for 7 minutes on high.
3 – Serve the cod hot, with the sauce atop.
–adapted from The New York Times cooking web site.
1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish with a little chicken broth. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 3 minutes. Set aside.
2 – Place one-half cup of jasmine rice in a covered baking dish. Add 1 cup of chicken broth. Slice 2 green onions and place in the dish. Add 1 teaspoon of minced garlic. Season with Cajun seasoning and cayenne pepper. Add a few drops of olive oil. Microwave on high for 5 minutes; then microwave on 50 percent power for 8 minutes. When finished, keep covered to preserve warmth.
3 – Nestle the chicken amid the onion and red bell pepper. Season with Cajun seasoning, cayenne pepper, salt, pepper, and olive oil. Microwave on high for 9 minutes.
4 – Serve the chicken and its sauce, hot, atop the rice.
–chicken jambalaya adapted from food.com web site.
1 – Place 1 cup of farfalle pasta in an uncovered baking dish with water to 1 inch above the pasta. Season with salt. Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes. When finished, keep covered to preserve warmth.
2 – Chop the medium tomato and place in an UNcovered baking dish with a very little bit of sherry. Slice the red bell pepper, just 3 slices, and place on top. Chop one-half Vidalia onion and add to the baking dish. Season with coriander, salt, pepper, and olive oil. Microwave on high for 10 minutes. When finished, nestle the cod in the sauce. Season with salt, pepper, coriander, honey, and olive oil. Microwave in a covered baking dish on high for 7 minutes.
3 – Serve the cod and vegetables hot, atop the pasta.
–milk (dairy or almond; soy doesn’t microwave well)
–flour (1 tablespoon)
1 – Peel and slice squash into matchstick pieces. Place in a covered baking dish. Peel and slice one-half Vidalia onion, and place in the dish. Wash and slice one-half red bell pepper, adding to the dish. Microwave 1 cup of milk (dairy or almond) for 1 minute on high. When finished, add 1 tablespoon of flour, stirring briskly. Pour over the vegetables in the baking dish. Season with basil, parsley, salt, pepper, minced garlic, and olive oil. Microwave on high for 3 minutes. When finished, nestle the cod in the sauce (do not place any vegetables on top of the cod). Season the cod with salt, pepper, basil, parsley, and olive oil. Sprinkle Parmesan cheese on top.
2 – Microwave for 7 minutes on high. Test the center of the cod to be sure that it breaks apart easily.
3 – Serve the cod hot, with the vegetables. I also served a green salad, black-eyed peas (slow cooker), and green beans (recipes, see the search box).
–cod adapted from the “Little Broken” blog site of Katla.
–salmon (size of 3 decks of cards, one-half pound)
–green onion (1 stalk, finely chopped)
–honey
–Sriracha sauce (spicy chili)
–Dijon mustard
–balsamic vinegar
–red wine
–soy sauce
–mushrooms (baby bellas, 3 or 4, sliced)
–red bell pepper (one-half, cut lengthwise)
–sesame seeds
–brown rice
–chicken broth (non-fat, low sodium)
1 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish. Add one-half sliced red bell pepper. Season with salt, pepper, and olive oil. Add a little red wine, balsamic vinegar, and soy sauce to the dish. Microwave on high for 3 minutes. In a small bowl, stir together 1 teaspoon of Sriracha sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and a little red wine, balsamic vinegar, olive oil, and soy sauce. Stir vigorously. Place the salmon in the covered baking dish, amid the mushrooms and red bell pepper. Pour the sauce over the salmon. Finely chop a green onion, and place atop the salmon. Sprinkle generously with sesame seeds. Add a more olive oil, if desired. Set aside.
2 – Place two-thirds cup of brown rice in a covered baking dish. Add two-thirds cup of chicken broth and a few drops of olive oil. Stir. Microwave the rice and broth for 5 minutes. When finished, keep covered to preserve warmth.
3 – Microwave the salmon and sauce for 5 minutes on high.
4 – Serve the salmon and sauce atop the brown rice. I also served carrot chips with dill and a salad that included chick peas.
–salmon adapted from Country Living web site; rice original.
Note: This is good enough for company. For four people, double the food and double the cooking time.
–salmon (size of 3 decks of cards, one-half pound)
–tomato (1, fresh, medium, chopped)
–black olives (half a small can, sliced, drained)
–red bell pepper (one-half, fresh, medium)
–oregano and basil (fresh if possible)
–garlic pepper
–green onions (3 stalks, chopped fine)
–balsamic vinegar
–salt and pepper
–olive oil
1 – Chop the tomato, season with salt, pepper, oregano, basil, and garlic powder. Place in a covered baking dish. Add one-half small can of sliced black olives and one-half chopped red bell pepper. Season with olive oil. Microwave on high for 4 minutes. Nestle the salmon amid the vegetables. Season with salt, pepper, oregano, basil, garlic powder, and olive oil. Chop 3 stalks of green onions and sprinkle on top of the salmon. Splash, generously, with balsamic vinegar. Microwave for 6 and one-half minutes on high.
2 – Serve the salmon and vegetables hot. I also served pasta as a first course, then broccoli and black-eyed peas with the salmon (recipes, see the search box on this blog).
1 – Chop the onion, carrots, red bell pepper, mushroom, and celery, and place in a covered baking dish with a little chicken broth. Season with salt, pepper, thyme, parsley, and olive oil. Microwave on high for 5 minutes.
2 – Nestle the chicken amid the veggies. Season with salt, pepper, thyme, and parsley. Microwave on high for 5 and one-half minutes.
4 – Microwave the English muffins for 40 seconds.
3 – Serve the chicken hot, atop the warm whole wheat English muffins.
–chicken adapted from the chicken soup recipe of a friend in Minnesota.
–salmon (size of 3 decks of cards, one-half pound)
–coriander, cumin (bottled)
–Sriracha sauce (chili sauce)
–clam juice (bottled)
–red bell pepper (2 slices, chopped)
–onion (one-half, medium, chopped)
–tomato (one-half, chopped)
–lime juice (bottled)
–cilantro (bottled)
1 – Chop 2 slices of red bell pepper, one-half onion, and one-half tomato. Squirt with lime juice. Season with salt, pepper, and cilantro. Stir. Refrigerate until time for dinner.
2 – Place salmon in a covered baking dish with a little clam juice. Season with coriander, cumin, salt, pepper, Sriracha sauce mixed with clam juice, and olive oil. Microwave on high for 5 minutes.
3 – Serve the salmon hot, with the cold salsa. I also served broccoli and baby lima beans (recipes, see the search box on this blog).
–salmon and salsa adapted from myrecipes.com web site.
–salmon (size of 3 decks of cards, one-half pound)
–oregano (fresh if possible)
–mushrooms (baby bellas, sliced, 5 or 6)
–red bell pepper (one-half, fresh, sliced)
–salt and pepper
–olive oil
1 – Wash and then slice 5 or 6 baby bella mushrooms and place in a covered baking dish with a little water. Slice one-half red bell pepper, and add to the dish. Season with salt, pepper, oregano, and olive oil. Microwave on high for 3 and one-half minutes. When finished, nestle the salmon amid the vegetables. Season with salt, pepper, oregano, and olive oil. Microwave on high for 4 and one-half minutes.
2 – Serve the salmon hot. I also served great Northern beans with rosemary and faux bacon, and green peas tarragon (recipes, use the search feature on this blog).
1 – Chop one-half onion, 1 tomato, and 2 slices of red bell pepper, and place in a covered baking dish with a little red wine. Season with salt, pepper, basil, oregano, garlic powder, and olive oil. Microwave on high for 5 minutes.
2 – Rinse the shrimp, and then place in a small microwaveable, covered, bowl. Season with salt, pepper, basil, oregano, garlic powder, and olive oil. Microwave on high for 1 minute. When finished, keep covered to preserve warmth.
3 – Nestle the cod amid the onion, tomato, and pepper. Season with salt, pepper, basil, oregano, garlic powder, and olive oil. Microwave on high for 7 minutes. Then pour the shrimp, with any liquid, atop the cod, and microwave for 30 seconds more.
4 – Serve the cod and shrimp hot. I also served white rice and oven fried okra (for recipes, see the search box on this blog).
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. When finished, let cool a bit, and cut into fine strips. Set aside.
2 – Wash the slaw in a mixing bowl, and then rinse in a colander. Replace in the mixing bowl. Add 2 handfuls of carrot sticks. Chop 2 slices of red bell pepper, and add to the bowl. Finely slice one-half onion, and add to the bowl. Add the chicken to the mixing bowl.
3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder. Stir until smooth, adding more teriyaki sauce if too thick. Pour the sauce atop the chicken and vegetables, and stir well. Add more teriyaki sauce if needed. Then stir again.
4 – Serve the salad cold.
–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.
1 – Place two-thirds cup of split green peas in a slow cooker. Add 4 small Dutch potatoes that have been sliced four ways. Season with salt, pepper, thyme, Bac’n pieces, and olive oil. Add chicken broth 2 inches above the uncooked soup. Cook for 6 hours on high. If soup is too thick, add more chicken broth, and cook for a bit longer. When finished, place setting on “warm” until time for dinner.
2 – Chop 2 slices of red bell pepper, and place in a covered baking dish with a little chicken broth and a little coconut milk. Microwave on high for 3 minutes. Nestle the cod amid the red bell pepper. Drench in lime juice. In a measuring cup, fill to the one-third line with chicken broth; then fill to the two-thirds line with coconut milk. Pour the broth – coconut milk into the baking dish. Set aside.
3 – Place the spinach in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
4 – Place 1 cup of carrot sticks in a mixing bowl. Season with salt, ginger, honey, and extra virgin olive oil. Stir well.
5 – Microwave the cod for 7 minutes on high; then microwave for 4 minutes on 50 percent power. Check to be sure that coconut milk is not bubbling out of the dish; if so, double the remaining cooking time and put the setting on 50 percent power.
6 – Serve the split pea soup as a first course. Then serve the poached cod in a bowl. First place spinach in the bowl, and then add cod and peppers, with a generous amount of broth – coconut milk. Serve the carrots as a side.
–cod adapted from the Zestuous blog site; carrot salad adapted from Real Simple; soup original.
1 – Place the chicken in a slow cooker. Add one-half can of tomato sauce. Chop a tomato, season with salt and pepper, and microwave for 5 minutes; then add to the cooker. Add 2 chopped stalks of green onions; one-half chopped onion; 3 or 4 sliced mushrooms; 1 stalk of chopped celery; and 2 slices of red bell pepper, chopped. Season with salt, pepper, 1 tablespoon of hot sauce (optional), and olive oil. Add chicken broth to not quite cover the chicken and vegetables. Cook on low for 5 hours. Remove chicken and shred with 2 forks; return the chicken to the cooker, and cook for 1 hour more. When finished, place the setting on “warm” until time for dinner.
2 – Place 1 cup of bowtie pasta in an uncovered baking dish. Add water to 1 inch above the pasta. Season with salt and olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes. When finished, drain pasta in a colander.
3 – Serve the chicken marinara hot atop the pasta, sprinkled with Parmesan cheese.
–chicken marinara sauce adapted from To the Taste of a King; pasta original.
1 – Chop a tomato, and place it in a covered baking dish with a little white wine. Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil. Microwave on high for 3 minutes. Nestle the cod in the sauce. Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil. Set aside.
2 – Place 2 handfuls of fresh spinach in a mixing bowl. Slice 6 to 8 fresh strawberries, and add to the bowl. Slice open an avocado, and remove the pit. Cut the flesh two ways, and then remove, adding to the bowl. Then add 1 handful of toasted walnuts to the bowl. Season with salad dressing of your choice. Stir gently to avoid injuring the avocado pieces.
3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water. Chop one-half red bell pepper, and place on top. Chop one-half onion, and also place on top. Sprinkle 2 tablespoons of capers on top. Microwave on high for 15 minutes. When finished, sprinkle Parmesan cheese on top, and then recover.
4 – Microwave the cod for 6 minutes on high.
5 – Serve the salad as a first course. Then serve the cod hot, with the Brussel sprouts as a side. I also served canned lentils with this dinner (microwave for 4 minutes).
–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; Brussel sprouts adapted from Real Simple; other recipes original.
1 – Place 2 heaping tablespoons of flour in a cup. Fill a second cup with chicken broth, and heat for 1 minute in the microwave. When finished, slowing add the chicken broth to the flour, stirring briskly. Place the chicken in a slow cooker. Season with salt, pepper, and olive oil. Chop one-half red bell pepper and 2 stalks of celery, and add to the cooker. Pour the chicken broth on top. Add a little more chicken broth if the chicken is not covered. Cook on low for 8 hours or more. Then keep setting on warm until time for dinner.
2 – Microwave the whole wheat muffins for 40 seconds on high.
3 – Serve the stew atop the muffins. I also served broccoli (for recipe, use the search box on this blog).
Note: Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills. This image is from his web site.
1 – Drain the chickpeas. Rinse in a colander. Place in a slow cooker with 1 and one-half cups of water. Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil. Cook in the slow cooker on low all day long. Twenty minutes before serving the soup, add one-half cup of pasta.
2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water. Season with mint, garlic powder, rosemary, salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, nestle the tuna steaks in the middle of the bell pepper. Drench in lime juice. Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil. Set aside.
3 – Place one-half package of spring mix in a mixing bowl. Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion. Season with salt and pepper. Add Italian salad dressing to taste.
4 – Microwave the tuna steaks for 2 minutes only.
5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course. (The soup is thick enough that it could be served as a vegetable.)
–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.
1 – Wash and pierce the eggplant all around with a fork. Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more. Cool on the kitchen counter or in the refrigerator. When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp. Cut the pulp two ways, horizontally and vertically. Place in a mixing bowl. Peel and chop 1 small Vidalia onion into very fine pieces. Add to the bowl Season with salt, pepper, basil, red wine, and olive oil. Stir well. Keep refrigerated until time for dinner.
2 – Wash and chop the tomato and red bell pepper. Place 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 flounder on top of the tomato and pepper. Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil. Set aside.
3 – Place one-half package of spinach and kale mix in a covered baking dish. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the flounder for 6 minutes.
5 – Serve the eggplant spread with crackers as an appetizer. Then serve the flounder hot, with the spinach-kale as a side.
–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.
1 – Place two-thirds cup of black-eyed peas in a slow cooker. Add 2 cups of water. Season with salt, pepper, Bac’n pieces, and olive oil. Cook on low for 6 hours; place setting on warm until time for dinner.
2 – Chop tomato, onion, and red bell pepper. Place in a covered baking dish with a little wine. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. When finished, nestle cod in sauce. Season cod with salt, pepper, parsley, and olive oil. Set aside.
3 – Place 2 handful of turnip greens in a covered baking dish. Add 1 inch of water. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the cod for 7 minutes. Cod is done when it begins to break apart.
5 – Microwave the muffin for 30 seconds.
6 – Serve the cod hot with sauce on top of the muffin, with turnip greens and black-eyed peas as sides.
–cod adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.
–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.
Note: This dinner can be prepared ahead and refrigerated.
–eggplant (medium, fresh)
–tomato (large, 2 slices, chopped)
–red bell pepper (large, 2 slices, chopped)
–red onion (one-half, divided, large)
–garlic salt
–olive oil
–cod (size of 3 decks of cards, one-half pound)
–white wine (cooking wine is fine)
–salt and pepper
–green olives (or black olives, your taste)
–mushrooms (baby bellas, sliced, 1 handful)
–mayonnaise
–bibb lettuce (2 leaves)
–tarragon (fresh if possible)
–parsley (fresh if possible)
1 – Wash and then pierce an eggplant all around. Place on a plate and microwave for 4 minutes; then turn over and microwave for 5 minutes more. Let cool (refrigerator is OK). When eggplant is cool, slice lengthwise on a cutting board, and remove the pulp. Then cut two ways. Set aside. Dice 2 slices of a tomato, 2 slices of a red bell pepper, and one-fourth of a red onion. Place in a food processor and pulse until smooth. Place in a mixing bowl. Add the eggplant. Season with garlic salt, pepper, and olive oil. Stir well. Refrigerator until time for dinner.
2 – Place cod in a covered baking dish with a little white wine. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes. Drain almost all the wine. Then break apart the cod into bite-sized pieces. Set aside.
3 – Cut about 12 green olives (or black) into two pieces. Add to a mixing bowl. Slice the mushrooms into bite-sized pieces, and add to the bowl as well. Season with tarragon, parsley, salt, and pepper. Stir well. Then fold the cod into the vegetables. Add 1 tablespoon of mayonnaise and gently stir.
4 – Serve the eggplant dip as an appetizer. Serve the cod on bibb lettuce leaves.
–cod adapted from The Elegant but Easy Cookbook; eggplant adapted from food.com web site (Ina Garten, chef).
1 – Place two-thirds cup of baby butter beans in a slow cooker. Add water to 1 inch above the beans. Season with salt, pepper, Bac’n pieces, and olive oil. Cook in the slow cooker on low for 6 hours. Put setting on warm until time for dinner.
2 – Place two-thirds cup of instant white rice in a covered baking dish. Add two-thirds cup of water. Season with salt, pepper, and olive oil. Microwave for 2 minutes. Let sit at least 5 minutes.
3 – Slice onion and red bell pepper, and place in a covered baking dish (large enough to hold the catfish). Add a little water, salt, pepper, and olive oil. Microwave on high for 3 minutes. Place the catfish on top of the onion and pepper. Mix water and green curry paste to a thick liquid, and then pour over the catfish. Microwave on high for 3 minutes; then turn the catfish over, and microwave for 3 minutes more.
4 – Serve the catfish, with sauce, on top of the white rice, with the baby butter beans as a side.
1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner. Place the marinated chicken with marinade in a covered baking dish. Season with pepper and ginger. Sprinkle breadcrumbs very sparingly on top. Pour 1 slender thread of honey on top of each piece of chicken. Sprinkle sesame seeds generously on chicken. Dice the green onions into one-fourth inch pieces, and place on top of the chicken. Season with olive oil. Pour additional soy sauce around the chicken. Set aside.
2 – Place 2 handfuls of rice sticks in water to cover. Microwave on high for 10 minutes.
3 – Place one-half package of spring mix salad greens in a mixing bowl. Add chopped red bell pepper, walnuts, red onion. Season with salt and pepper. Add Caesar salad dressing (to taste) and stir well. Fold in a diced avocado.
4 – Microwave the chicken for 5 minutes.
5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.
–chicken adapted from allrecipes.com; other recipes original.
–salmon (size of 3 decks of cards, one-half pound)
–dill (fresh if possible)
–green onions (2 stalks)
–garlic salt
–squash (5 tender, young, small squash)
–paprika
–onion (one-half, chopped)
–Parmesan cheese
–breadcrumbs (plain, boxed)
–spinach (fresh, packaged)
–red bell pepper (2 slices)
–salt and pepper
–olive oil
1 – Place the salmon in a covered baking dish with a little water. Season with garlic salt, salt, pepper, and dill. Cut the stalks of green onion into one-half inch pieces. Sprinkle the green onion on top of the salmon. Season with olive oil. Set aside.
2 – Slice one-half onion. Place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Peel the squash and cut in half, lengthwise. Place on top of the onion. Season with salt, pepper, paprika, and olive oil. Sprinkle Parmesan cheese on top. Microwave for 5 minutes on high. Squash will be firm; if more tender squash are desired, microwave for 8 minutes.
3 – Chop the red bell pepper. Place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave for 3 minutes on high. Empty the bag of spinach on top of the bell pepper. Season with salt, pepper, garlic salt, and olive oil. Microwave for 5 minutes. When finished, stir to bring the red bell pepper to the surface.
4 – Microwave the salmon for four and one-half minutes on high. When finished, test the center to be sure that it is done. If not, return to the microwave for 1 minute.
5 – Serve the salmon hot, with the squash and spinach as sides.
–salmon adapted from allrecipes.com; other recipes original.
1 – Thaw and rinse the shrimp. Place in a covered baking dish with a little water. Microwave on high for 3 minutes. Submerge in water to cool. Keep in refrigerator until ready to serve.
2 – Cut open an avocado, remove the pit, and cut the flesh into small squares. Set aside. Peel the peach, and then slice into small squares. Place in a mixing bowl. Finely dice the onion, banana peppers, and red bell pepper. Add to the mixing bowl. Season with cilantro and olive oil. Stir well. Then fold in the avocado, being careful not to stir too vigorously. Keep in the refrigerator until time for serving.
3 – Place one-half package of spring mix in a mixing bowl. Add one-third cup of dried berries, the pecans, and the feta to the spring mix. Season to taste with honey, salt, pepper, and olive oil. Add a small amount of red wine. Stir well.
4 – Wash and peel the squash. Cut lengthwise, one time, each squash. Place in a plastic bag, about one-half of the squash at a time. Add olive oil. Pour in a small amount of garlic – herb breadcrumbs. Shake well. Place the squash in one layer of a wide-mouthed covered baking dish. Add a very small amount of water. Microwave on high for 5 minutes.
5 – Serve the salad as a first course. Serve the cold shrimp with the salsa, using the squash as a side.
–salsa adapted from allrecipes.com; other recipes original.
1 – Place the chopped tomato, onion, and red bell pepper in the bottom of a covered baking dish with a little white wine. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes. Place the cod on top of the vegetables. Sprinkle chopped parsley on top. Drench the cod in a small amount of wine. Set aside.
2 – Place the green beans in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes.
3 – Microwave the cod for 8 minutes on high (more because of the vegetables).
4 – Microwave the ciabatta buns for 50 seconds.
5 – Serve the cod and vegetables, with wine, atop the buns, with the green beans as a side.
–cod, Benedetto style, adapted from Italian Family Cooking (Edward Giobbi, author); green beans original.
–salmon (size of 3 decks of cards, one-half pound)
–basil (fresh if possible)
–red bell pepper (one-half, fresh)
–tomato (1, medium, fresh)
–green onions (10 stalks, divided
–spinach (fresh, one-third package)
–spring mix (fresh greens, one-third package)
–strawberries (sliced, about 10)
–balsamic vinegar
–white wine
–sugar (one-third cup)
–salt and pepper
–olive oil,
1 – Slice the red pepper (one-half) and chop the tomato. Slice 4 green onions in one-half inch pieces and place pepper, tomato, and onions in a covered baking dish. Season with salt, pepper, basil, and olive oil. Microwave on high for 3 minutes. Place the salmon on top of the pepper, tomato, and onion. Season with salt, pepper, basil, and olive oil. Set aside.
2 – Place the spinach and spring greens in a mixing bowl. Slice the strawberries and add to the bowl. Slice 6 green onions in one-half inch pieces and place in the bowl. Season the salad with balsamic vinegar, wine, and olive oil. Add the sugar. Stir well.
3 – Microwave the salmon for 5 and one-half minutes on high (more because of the vegetables).
4 – Serve the salmon hot, with the cold salad as a side.
–salmon adapted from Italian Family Cooking (Edward Giobbi, author); salad adapted from allrecipes.com.
–salmon (size of 3 decks of cards, one-half pound)
–mint (fresh if possible)
–parsley (fresh if possible)
–garlic salt (bottled)
–tomatoes (2, fresh, medium)
–red bell pepper (one-half, sliced)
–rosemary (fresh if possible)
–salt and pepper
–olive oil
–green peas (frozen, one-half package)
1 – Slice each tomato in half. Place in a covered baking dish. Slice the red bell pepper in strips, and place around the tomatoes. Season with salt, pepper, rosemary, garlic salt, and olive oil. Microwave on high for 10 minutes. When finished, lift lid to allow tomatoes to cool.
2 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, garlic salt, mint, and olive oil. Sprinkle parsley on top. Set aside.
3 – Place the green peas in a covered baking dish with 1 inch of water. Season with salt, pepper, mint, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the salmon for 4 and one-half minutes on high. When finished, test the salmon to be sure that it is done. If not, replace in microwave for 1 minute more.
5 – Serve the salmon hot, with the tomatoes and green peas as sides.
–salmon, tomatoes, and red bell peppers adapted from Italian Family Cooking (Edward Giobbi, author); green peas adapted from Real Simple.
–salmon (size of 3 decks of cards, one-half pound)
–red bell pepper (2 slices, medium, fresh)
–tomatoes (1, fresh, medium)
–onion (one-half, medium)
–white wine (cooking wine is fine)
–cayenne pepper
–salt and pepper
–olive oil
–red Inca quinoa (two-thirds cup)
–navy beans (dried, two-thirds cup – soak overnight)
–Bac’n pieces (soy bacon)
–onion bits (minced onion, bottled)
–chicken broth (non-fat, low sodium)
1 – In a slow cooker, place the navy beans and chicken broth at the beginning of a day. Season with salt, pepper, olive oil, Bac’n pieces, and onion bits. Cook on low for 6 hours. Maintain on warm temperature until time for dinner.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cups of water. Season with salt, pepper, and olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. Keep covered to preserve warmth.
3 – Place the sliced red bell pepper, sliced tomato, and sliced onion in a covered baking dish with a little white wine. Season with salt, pepper, olive oil, and cayenne pepper. Microwave on high for 4 minutes. Then place the salmon on top. Spoon some of the sauce over the salmon. Season the salmon with salt, pepper, cayenne pepper, and olive oil. Microwave the salmon for 6 minutes on high. When finished, test the center to be sure that it is done. If not, continue cooking for 1 minute more.
4 – Serve the salmon with vegetables on top of the quinoa, with the beans as a side. Serve the dinner hot.
1 – Slice onion, red bell pepper, and tomato, and place in a covered baking dish. Pour one-half can of tomato sauce on top. Add one-quarter cup of red wine. Season with salt, pepper, garlic powder, coriander (optional), and olive oil. Microwave on high for 5 minutes. Place chicken on top of the vegetables. Season with curry powder, coriander (if using), salt, pepper, and olive oil. Set aside.
2 – Place three-fourths cup of couscous and 1 cup of water in a large, wide-mouthed, covered baking dish. Microwave on high for 3 minutes. Let stand for at least 5 minutes.
3 – Place 2 handfuls of green beans 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 chicken for 8 minutes (longer because of the bulk of the vegetables).
5 – Serve the chicken on top of the couscous, with the green beans as a side.
–chicken adapted from Tesco Real Food web site; other recipes original.
1 – Dice the red bell pepper and chop the onion. Place in a covered baking dish with a little water. Add a small can of black olives. Season with salt, pepper, and olive oil. Cook on high in the microwave for 3 minutes. When finished, place the salmon on top. Season with salt, pepper, cinnamon (generously), and olive oil. Set aside.
2 – Place three-fourth’s cup of couscous in a covered baking dish. Sprinkle from the packet that holds garlic and olive oil. Add 1 cup of water. Season with salt. Cook on high in the microwave for 3 minutes, until just bubbling. Remove from the microwave and let sit, covered, for at least 5 minutes.
3 – Peel and slice the carrots into one-fourth inch pieces. Season with rosemary, thyme, marjoram, garlic powder, oregano, basil, salt, and pepper. Add a teaspoon of Promise Activ. Cook on high in the microwave for 3 minutes.
4 – Cook the salmon for 4 and one-half minutes in the microwave on high. When finished, test the center to be sure that it is done. If not, return to the microwave for 1 minute more.
5 – Serve the dinner hot.
–salmon adapted from the Prevention web site; carrots adapted from Taste of Home web site; couscous adapted from instructions on box.
–cod (the size of 3 decks of cards, one-half pound)
–red bell pepper (2 slices cut from the pepper)
–thyme
–paprika
–salt and pepper
–olive oil
–plain breadcrumbs (boxed)
–green beans (frozen)
–sliced almonds (one-third small package)
1 – Dice the red bell pepper. Place in the bottom of a covered baking dish. Add a little water, and season with salt, pepper, and olive oil. Cook on high in the microwave for 3 minutes. Place the cod on top of the pepper. Season with thyme, salt, pepper, paprika, and olive oil. Sift a few breadcrumbs on top. Set aside.
2 – Place 2 handfuls of green beans in a covered baking dish. Add salt, pepper, olive oil, and almonds. Cook on high in the microwave for 5 minutes.
3 – Cook the cod in the microwave on high for 6 minutes. The cod is done when it begins to break apart.
4 – Serve the cod and green beans hot. I also served tomato pie, which can be found on this blog by using the search box.
–cod adapted from “Prevention” web site; green beans original.
1 – Chop onion and place in bottom of a covered baking dish. Chop tomatoes and place in the dish. Place 2 slices of red bell pepper in the dish. Add one-fourth cup of chicken broth. Season with salt, pepper, and olive oil. Cook for 10 minutes in the microwave on high, long enough to create a sauce.
2 – Nestle the chicken in the tomato. Season with salt, pepper, Bac’n pieces, and olive oil. Set aside.
3 – Peel the zucchini. Slice into one-fourth inch pieces. Season with salt, pepper, and olive oil. Cook on high for 2 minutes for firm, 3 minutes for soft.
4 – Cook the chicken for 7 minutes in the microwave on high.
5 – Serve the dinner hot.
–chicken adapted from The Best of French Cooking; zucchini original.
1 – Slice off two sections of red bell pepper, and then chop. Chop one-half onion. Place the pepper and onion in a covered baking dish, and add one-quarter cup of clam juice. Season with salt, pepper, and olive oil. Cook for 3 minutes on high in the microwave. Set aside.
2 – Measure two-thirds cup of white rice in a large, wide-mouthed, covered baking dish. Add two-thirds cup of water. Season with salt and a dollop of olive oil. Cook on high in the microwave for 3 minutes. Let sit, covered, for at least 5 minutes.
3 – Rinse the shrimp, and then place on top of the pepper and onion. Season with paprika, garlic powder, and lime juice. Cook for 2 minutes on high in the microwave. Then add 3 tablespoons of brown sugar, sprinkled on top of the shrimp. Season with olive oil. Than cook for 1 minute more in the microwave on high.
4 – Just before serving, sprinkle the shrimp with a handful of peanuts. Serve the shrimp hot on top of the rice.
–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.
1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.
2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.
3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.
4 – Serve the hot chicken with the cool noodles.
–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.
