PARSLEYED CHICKEN L’ORANGE ROLLED IN GARLIC – HERB BREADCRUMBS – SPRINKLED WITH ORANGE ZEST & SESAME SEEDS AND PLACED IN A SAUCE OF ORANGE JUICE – SOY SAUCE – RED WINE – MINCED GARLIC – SUGAR – BROTH – EXTRA VIRGIN OLIVE OIL

A bit of trouble, but if you like orange flavor, you will like this. . . delicious. . . .

For 2:

–3 chicken tenders (room temperature)

–garlic – herb breadcrumbs (one-third cup, boxed)

–orange zest (1 tablespoon, bottled)

–orange juice (one-quarter cup)

–soy sauce (bottled, 1 tablespoon)

–sesame seeds (bottled, 1 tablespoon)

–parsley (dried, bottled, 1 tablespoon)

–red wine (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–extra virgin olive oil

–salt and pepper

–sugar (2 tablespoons)

–chicken broth (boxed, 3 tablespoons)

1 – Place orange juice, soy sauce, red wine, minced garlic, sugar, and chicken broth in a covered baking dish.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Then place the chicken in the sauce.

3 – Sprinkle with sesame seeds, orange zest, and parsley.  Finish with a drop or two of olive oil.

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

5 – Serve the chicken and sauce hot.

–recipe inspired by Rasa Malaysia, from the web.

CHEESY CHICKEN TENDERS WITH PARMESAN – MOZZARELLA – FETA – MINCED GARLIC – CHIVES – IN MARINARA & RED WINE SAUCE ATOP SPAGHETTI

If you like cheese and marinara together, this is the recipe for you. . .

For 2:

–3 chicken tenderloins (room temperature)

–Parmesan cheese (one-eighth cup)

–mozzarella cheese (one-eighth cup)

–feta cheese (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–chives (2 tablespoons, dried)

–marinara sauce (I used Bertolli; 3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a large, covered baking dish.  Pour in the red wine.  Season the chicken with salt and pepper.  Top each chicken tenderloin with 1 tablespoon of marinara sauce.  The sprinkle on the Parmesan, mozzarella, and feta cheese.  Use 1 or 2 drops of extra virgin olive oil on top.  Then sprinkle with chives.

2 – Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, microwave for 2 minutes more.

3 – Serve the chicken, hot, atop pasta.  (Microwave pasta in salted water for 6 minutes; then microwave on 50 percent power for 8 minutes.  Microwave a shorter time for al dente pasta.)

–recipe original.

A Protein – Rich Entrée:  MEDITERRANEAN CHICKEN & TOFU BASIL OREGANO WITH DICED TOMATOES – MINCED GARLIC – ONION – BLACK OLIVES IN A RED WINE SAUCE

This recipe works equally well to leave off the chicken. . .

For 2:

–3 chicken tenderloins

–tofu (a rectangle of 3 inches by 2 inches, cut into squares, drained)

–basil and oregano (1 teaspoon each)

–tomatoes (diced, one-half can)

–minced garlic (bottled, 1 tablespoon)

–onion (one-quarter cup, chopped)

black olives (half a small can, drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the diced tofu and tomatoes in a large, covered baking dish.  Add red wine, black olives, and onion.  Season with salt, pepper, minced garlic, and a few drops of extra virgin olive oil.  Fold the ingredients over.  Microwave on high for 4 minutes.

2 – Add the chicken atop the sauce.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 7 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 2 minutes more.

3 – Serve the chicken dish hot.

–recipe original.

ONE – DISH PARSLEYED & BREADED CHICKEN TENDERS IN MUSHROOM – RED WINE – PARMESAN – MARINARA SAUCE ATOP PENNE PASTA

Note:  For a robust, sharp taste, use ready-prepared Ragu or Paul Newman pasta sauce; for a more delicate flavor, use Bertolli pasta sauce.

For 2:

–3 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–mushrooms (bottled, one-quarter cup)

–red wine (one-quarter cup)

–Parmesan cheese (shaved, one-eighth cup, boxed)

–marinara sauce (one-half jar; I used Bertolli pasta sauce)

–parsley (dried, 1 tablespoon)

–penne pasta (1 cup, dry; microwave in salted water for 6 minutes on high; then microwave for 8 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a plastic bag.  Season with salt and pepper.  Pour in one-eighth cup extra virgin olive oil. Massage the chicken to distribute the oil.  Then pour in the garlic – herb breadcrumbs.  Shake well.

2 – Place the pasta sauce, mushrooms, red wine, and Parmesan cheese in a large, covered baking dish.  Stir well.  Microwave on high for 4 minutes.  Then place the breaded chicken on top, spooning a bit of the sauce over the chicken.  Finish with a few drops of extra virgin olive oil and the parsley. 

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

4 – Serve the chicken and pasta sauce, hot, atop the pasta.

–recipe original.

BAKED TOMATO – GARLIC COD WITH CAPERS & PARSLEY AND A SPRINKLE OF RED WINE & LEMON JUICE

I offer some substitutes if grocery shopping is difficult. . .

For 2:

–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)

–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)

–capers (optional; 2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)

–red wine (one-eighth cup; optional)

–lemon juice (bottled, 3 squirts; optional)

–salt and pepper

–extra virgin olive oil

–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)

1 – Place the tomatoes in a large, covered, baking dish.  Add red wine and minced garlic.  Stir.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the tomato.  Drench in lemon juice.  Season with salt, pepper, extra virgin olive oil, and parsley.  Place capers on top.  Finish with a few drops of olive oil.

3 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–recipe original.

HERB – GARLIC CATFISH PORTIONS WITH MARINARA – RED WINE SAUCE

 

Experiment with the herbs in your spice cabinet.  These are just suggestions. Always keep plenty of herbs on hand for dressing up any entrée. . .

For 2:

–catfish portions (half a dozen pieces of catfish fillet; or you can substitute drained and canned tuna, which also works well in this dish)

–herbs of your choice (I used tarragon, oregano, basil, and mint, 1 teaspoon each)

–minced garlic (2 tablespoon, bottled)

–marinara sauce (2 tablespoons, dropped atop each portion)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish portions in a large, covered baking dish.  Season with salt, pepper, extra virgin olive oil, and the herbs of your choice.  Drop 2 tablespoons of marinara sauce atop each portion.  Pour in red wine.  Finish with minced garlic atop the portions, and a few drops of extra virgin olive oil.

2 – Microwave the catfish on high for 4 minutes.

3 – Serve the catfish hot.

–recipe original.

PARSLEYED CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND RESTING ATOP A SAUCE OF STRAINED ITALIAN TOMATO – FETA CHEESE – MINCED GARLIC – RED WINE

Secret ingredients in the sauce are the feta cheese and red wine. . .

For 2:

–3 chicken tenderloins (organic)

–parsley (1 handful, chopped, fresh)

–garlic – herb breadcrumbs (just a light sprinkle on each chicken tender)

–strained Italian tomato sauce (I used Pomi, one-half cup)

–feta cheese (one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce, feta cheese, minced garlic, and red wine in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken tenders atop the sauce.  Sprinkle the tenders with chopped parsley and, lightly, with garlic – herb breadcrumbs.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop pasta if desired.

–recipe original.

MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

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

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.

ORGANIC CHICKEN TENDERS WITH SHREDDED CARROTS – RED ONION – BABY BELLA MUSHROOMS – FRESH PARSLEY – MINCED GARLIC IN RED WINE – PUREED TOMATOES – MARINARA SAUCE

Worthy of company. . .

For 4:

–6 organic chicken tenderloins

–shredded carrots (packaged, 1 handful)

–red onion (one-half, medium, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–fresh parsley (1 handful, chopped)

–minced garlic (1 tablespoon))

–red wine (one-quarter cup)

–pureed tomatoes (half a can, drained)

–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders amid the sauce.  Season with salt, pepper, and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 – 2 minutes more.

4 – Serve the chicken and sauce hot.

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

GARLIC – HERB BREADED CHICKEN TENDERS ON A BED OF SMALL RED POTATOES – SLICED ONION – FRESH CHOPPED TOMATO – CHOPPED CELERY STALKS – SHREDDED CARROTS – MINCED GARLIC – NUTMEG IN MARINARA – RED WINE SAUCE

For 4:

–6 chicken tenderloins

–small red potatoes (1-inch in size, with jackets, 5 or 6)

–sliced onion (one-half)

–fresh chopped tomato (medium, fresh)

–chopped celery stalks (2, fresh)

–shredded carrots (fresh, 1 handful)

–minced garlic (1 tablespoon, bottled)

–nutmeg (one-half teaspoon, bottled)

–marinara sauce (I used Ragu “Mama’s” garden variety, 3 tablespoons)

–red wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (bottled)

1 – Place the potatoes, onion, tomato, celery, carrots, garlic in a large, covered baking dish.  Sprinkle with nutmeg.  Add marinara sauce and red wine.  Stir well.  Finish with salt, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Place the chicken in a plastic bag.  Add olive oil.  Pour in garlic – herb breadcrumbs to coat.  Shake well.

3 – When the vegetables have cooked for 5 minutes, place the breaded chicken on top.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot atop the vegetables.

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