SALMON WITH CAYENNE – RED BELL PEPPER – TOMATOES – ONION IN WHITE WINE SAUCE / RED INCA QUINOA / NAVY BEANS IN BROTH

–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.

–recipes original.

CREAMED CHICKEN ROLLED WITH TURKEY & GOUDA / ZUCCHINI / RED INCA QUINOA

–4 chicken tenderloins or breast strips

–turkey slices (4, sandwich meat)

–Gouda cheese (4 slices)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–yogurt

–mayonnaise

–breadcrumbs (plain, boxed)

–marjoram

–minced onion (bottled)

–salt and pepper

–olive oil

–zucchini (1, medium, fresh)

–red Inca quinoa (boxed)

 

1 – Measure two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth to the dish.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, marjoram, and olive oil.  Add one-third cup of breadcrumbs to the bag.  Shake well.  On a plate, place 1 slice of turkey for each piece of chicken.  Cut a length of cheese and place on top of the turkey.  Then add the chicken, and secure the roll with toothpicks.  Place the rolls in a covered baking dish.  Add one-fourth cup of chicken broth and one-fourth cup of white wine.  Season with olive oil.  Sprinkle minced onion on top.  Set aside.

3 – Peel and slice the zucchini.  Place in a covered baking dish.  Season with salt, pepper, minced onion, and olive oil.  Microwave on high for 2 minutes.

4 – Microwave the chicken for 7 minutes.  While chicken is cooking, stir together 2 tablespoons of yogurt and 2 tablespoons of mayonnaise.  Season the sauce with salt and pepper.  When the chicken is finished, microwave the sauce for 30 seconds.  Then spoon the sauce over the chicken.

5 – Serve the chicken, hot, on top of the quinoa, with the zucchini as a side.

–chicken adapted from Italian Microwave Cookbook; other recipes original.