SPICY SHRIMP WITH GINGER – HONEY – SRIRACHA – ONION – GARLIC IN WINE – ORANGE – SOY SAUCE / RICE STICKS

–shrimp (one-half package, thawed from frozen)

–ginger (bottled)

–honey

–Sriracha chili sauce

–garlic powder

–white wine

–orange juice (juice of 1 fresh orange)

–onion (one-half, chopped)

–soy sauce

–salt and pepper

–olive oil

–rice sticks (packaged)

1 – Peel and chop one-half onion.  Place in a covered baking dish with a little white wine, soy sauce, and the juice of 1 orange.  Season with ginger, 1 tablespoon of Sriracha chili sauce, garlic powder, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the rice sticks in at least 2 inches of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Stir the thawed shrimp amid the onion and sauce.  Microwave on high for 2 minutes.

4 – Serve the shrimp with sauce atop the rice sticks.

–shrimp adapted from “my recipes” web site; rice sticks original.

CURRIED SALMON WITH SWEET POTATO & GREEN ONIONS / RICE STICKS / THYME EGGPLANT APPETIZER WITH ONION – TOMATO SAUCE – GARLIC

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

–green curry paste

–chicken broth (non-fat, low sodium)

–milk (dairy, almond, or soy)

–sweet potato (large, fresh)

–green onions (3 stalks)

–rice sticks (one-third package, 2 handfuls)

–eggplant (fresh)

–thyme

–onion (one-half, diced finely)

–tomato sauce (one-fourth small can)

–garlic powder

–salt and pepper

–olive oil

1 – Scrub the eggplant, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp onto a cutting board.  Cut 2 ways, and then place in a mixing bowl.  Finely dice one-half onion, and place in the bowl.  Add one-fourth small can of tomato sauce.  Season with thyme, garlic powder, salt, pepper, and olive.  Stir briskly.  Keep in refrigerator until time for dinner.

2- Scrub the sweet potato, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side.  Let cool, so that you can handle the potato easily.  Add 3 tablespoons of green curry paste to a small mixing bowl.  Add one-fourth cup of chicken broth, and stir.  Then add one-fourth cup of milk, and stir.  Set aside.  Cut open the cooled potato, and cut the pulp into 1-inch size pieces.  Place in a covered baking dish.  Place the salmon amid the potatoes, but not covering them.  Season with salt and pepper.  Pour the curry sauce on top of salmon and sweet potato.  Sprinkle 3 stalks of chopped green onions atop the salmon.  Season with a few drops of olive oil.  Set aside.

3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 10 minutes. 

4 – Microwave the salmon for 7 minutes on high.

5 – Serve the eggplant appetizer as a first course.  Then serve the salmon atop the rice sticks.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

A Simple Dinner:  SALMON WITH APPLE – GARLIC – PARSLEY IN SOY SAUCE / RICE STICKS / GARLIC KALE

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

–apple (one-fourth, fresh, medium)

–garlic salt

–parsley (fresh if possible)

–soy sauce (bottled)

–salt and pepper

–olive oil

–rice sticks (or rice noodles, packaged)

–kale (fresh, packaged)

1 – Place the salmon in a covered baking dish.  Dice one-fourth apple and place on top of the salmon.  Season with salmon with salt, pepper, garlic, parsley, and olive oil.  Set aside.

2 – Place 1 handful of rice sticks in a covered baking dish.  Submerge in water.  Season with salt and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place 2 handfuls of 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 salmon for 4 and one-half minutes.

5 – Serve the salmon hot, atop the rice sticks, with the kale as a side.

–salmon inspired by the food network web site; other recipes original.

ASIAN MARINATED CHICKEN WITH HONEY – GINGER – GREEN ONIONS – SESAME SEEDS IN SOY SAUCE / RICE STICKS / CAESAR SALAD WITH RED BELL PEPPER / RED ONION / WALNUTS / AVOCADO

–4 chicken tenderloins or breast strips

–lemon juice

–soy sauce

–honey

–ginger

–garlic – herb breadcrumbs (boxed)

–green onions (2 stalks)

–sesame seeds (bottled)

–salt and pepper

–olive oil

–rice sticks (rice noodles, packaged)

–spring mix salad greens

–Caesar salad dressing

–red bell pepper (2 slices, chopped)

–walnuts (toasted, 1 handful)

–red onion (one-half, sliced)

–avocado (1, medium, diced)

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.