GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

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

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

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

COD SEASONED WITH CORIANDER & MINCED GARLIC WRAPPED IN ROMAINE LETTUCE AND SERVED WITH HOMEMADE TOMATO – BASIL PESTO

For 4:

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

–coriander

–minced garlic (in a jar)

–romaine lettuce (2 large leaves)

–salt and pepper

–olive oil

Pesto sauce:

–pine nuts (one-half small package)

–tomato (1, medium, fresh)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–basil (1 tablespoon, dried)

1 – To make the pesto sauce, place one-half small package of pine nuts, 1 chopped, medium tomato, 1 tablespoon of minced garlic, 1 tablespoon of basil, a few drops of olive oil, and salt and pepper to taste, in a food processor.  Pulse until smooth.  Place the sauce in the refrigerator until time to serve.

2 – Place the cod on a bed of romaine lettuce.  Add a little water.  Season with salt, pepper, coriander, minced garlic, and olive oil.  Place broken lettuce pieces on top of the cod.  Microwave on high for 8 minutes.

3 – Serve the cod hot with the pesto sauce on the side.

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

WARM ROSEMARY – GARLIC CHICKEN ATOP FRESH TOMATO – ROMAINE SALAD DRESSED WITH WHITE WINE – ONION – OLIVE OIL – DIJON

For 4:

–6 chicken tenderloins or breast strips

–rosemary

–minced garlic (bottled)

–tomato (medium, fresh, chopped)

–romaine lettuce (5 leaves, rinsed and dried off)

–white wine

–onion (one-fourth, medium, chopped fine)

–extra virgin olive oil

–Dijon mustard (1 teaspoon)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 8 minutes.  When finished, take the cover off so that the chicken can cool slightly.

2 – Wash 5 leaves of romaine lettuce; then dry off.  Break apart into bite-sized pieces.  Chop 1 medium, fresh tomato, season with salt and pepper, and then add to the lettuce.  In a small mixing bowl, place 1 teaspoon of Dijon mustard.  Minced one-fourth medium onion, and add to the bowl.  Add 2 tablespoons of extra virgin olive oil.  Stir the mustard, oil, and onion well.  Very slowly add one-half cup of white wine to the bowl, stirring constantly.  Pour the salad dressing over the lettuce and tomato, and stir.

3 – Serve the chicken, just warm but not hot, atop the salad.

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

MINT CHICKEN & ROMAINE SALAD WITH FRESH PEACH & VIDALIA ONION IN LIME – BALSAMIC – OLIVE OIL SAUCE

–4 chicken tenderloins or breast strips

–mint (fresh if possible)

–romaine lettuce

–peach (fresh, 1, medium)

–Vidalia onion (one-half)

–lime juice (bottled)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-third cup of extra virgin olive oil in a small mixing bowl.  Add one-half sliced Vidalia onion.  Season the sauce with 2 tablespoons of lime juice and mint (to taste).  Add a few drops of balsamic vinegar.

2 – Place the chicken in a covered baking dish with a little water.  Pour one-half of the sauce on top of the chicken.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of romaine hearts.  Place in a large mixing bowl.  Peel and chop 1 fresh peach.  Add the remaining sauce, and stir well.  If necessary, add additional extra virgin olive oil and balsamic vinegar.

4 – Serve the chicken hot, with the salad as a side.  I also served lima beans and squash with onions and Bac’n pieces (recipes, see the search box).

–chicken and salad adapted from Real Simple magazine.

ENTRÉE SALAD WITH CHICKEN – PEACHES – ROMAINE – TOASTED WALNUTS IN HOMEMADE SESAME SEED DRESSING

–4 chicken tenderloins or breast strips

–peaches (2, fresh)

–heart romaine lettuce (6 leaves)

–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)

–salt and pepper

–olive oil

Sesame seed dressing:

–honey

–balsamic vinegar

–extra virgin olive oil (or sesame oil)

–garlic powder

–lemon juice

–sesame seeds (bottled)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the chicken on high for 5 minutes.  Then cut into bite-sized pieces.  Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce.  Add 2 handfuls of toasted walnuts.  Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl.  Set aside.

2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup.  Then add one-eighth cup of balsamic vinegar to the cup.  Add one-fourth cup of extra virgin olive oil to the cup.  Season with garlic powder and 1 tablespoon of lemon juice.  Add sesame seeds to taste.  Stir well.

3 – Pour the dressing over the salad and stir well.

4 – Serve the salad as an entrée.

–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.

GARLIC SALMON TOPPED WITH GOLDEN RAISINS – BALSAMIC VINEGAR – GREEN ONIONS / ROMAINE LETTUCE SALAD WITH BANANA – BLUEBERRIES – HONEY – PECANS – FETA IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–golden raisins (one-fourth cup)

–balsamic vinegar

–green onions (chopped, 2 stalks)

–garlic powder

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken)

–banana (one-half)

–blueberries (one-third cup)

–pecans (chips, one-half small package)

–honey

–feta cheese (one-fourth small package)

–red wine

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil.  Chop 2 stalks of green onion and place atop the salmon.  Set aside.

2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl.  Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips.  Season with salt, pepper, and honey.  Add red wine and extra virgin olive oil to taste.  Stir gently.  Sprinkle one-fourth small package of feta cheese on top.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).

–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.

BASIL – LEMON SALMON SALAD WITH TOMATOES – GREEN ONIONS – ROMAINE LETTUCE IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–basil (fresh if possible)

–lemon juice (bottled)

–tomatoes (2, fresh, chopped)

–green onions (3 stalks, chopped)

–romaine lettuce (4 leaves)

–red wine

–olive oil

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Drench in lemon juice.  Microwave on high for 5 minutes.  When finished, set aside.

2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion.  Place in a mixing bowl.  Snip the basil into tiny pieces, and add to the bowl.  Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl.  Break apart the salmon into bite-sized pieces, discarding the skin.  Season with salt and pepper.  Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad.  Stir well.

3 – Serve the salad at room temperature.

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

CILANTRO – MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH LEMON SLICES / QUINOA WITH ROSEMARY & OLIVE OIL / ROMAINE LETTUCE SALAD WITH SLICED PEACHES – ALMONDS – GOLDEN RAISINS – ONION – FETA IN PEACH SAUCE WITH EXTRA VIRGIN OLIVE OIL

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

–cilantro, mint (fresh if possible)

–minced peanuts (use a food processor)

–lemon (1, fresh)

–quinoa with rosemary & olive oil (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken for bite size)

–peaches (one-half can, with thick sauce)

–onion (one-fourth, medium, sliced)

–sliced almonds (one-fourth medium package)

–feta cheese (one-fourth small container)

–raisins (golden, 1 handful, boxed)

1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl.  Cut apart the peach slices.  Break 6 romaine lettuce leaves, wash and drain in paper towels.  Break into bite-sized pieces and add to the bowl.  Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced.  Set aside.  Just before dinner, season with extra virgin olive oil, and stir well.  Top with one-fourth small container of feta cheese.

2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Open and sprinkle the herb package in the quinoa.  Season with a couple of drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Spread minced peanuts over the top.  Then sprinkle cilantro and mint on top.  With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon.  Season the salmon with olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course; then serve the salmon atop the quinoa.

–salmon adapted from NYT Cooking web site; quinoa and salad original.

GRECIAN CHICKEN & POTATOES WITH OREGANO & GREEN ONIONS IN LEMON & BROTH SAUCE / CAESAR SALAD WITH ROMAINE LETTUCE – BROCCOLI FLORETS – PARMESAN / BACON – FLAVORED ZIPPER PEAS

–4 chicken tenderloins or breast strips

–potato (1, medium)

–oregano (fresh if possible)

–green onions (3 stalks)

–lemon juice

–chicken broth (non-fat, low sodium)

–romaine lettuce

–broccoli florets (half a head, florets only)

–Parmesan cheese (shredded)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–zipper peas (frozen)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place one and one-half cup of peas in a slow cooker with water just to cover.  Season with 1 teaspoon of salt and a little olive oil.  Sprinkle Bac-n pieces on top.  Stir.  Cook on low for 5 and one-half hours, or on high for 3 and one-half hours.  When finished, keep on warm until time for dinner.

 

2 – Break off 6 romaine leaves.  Rinse and pat dry with paper towels.  Break into bite-sized pieces.  Wash and remove florets only from half a head of broccoli.  Place the romaine and the broccoli in a mixing bowl.  Add a generous amount of Parmesan cheese.  Season with salt and pepper.  Just before serving dinner, add creamy Caesar salad dressing to taste.  Stir well.

3 – Wash and cut the potato, skin on, into 1-inch pieces.  Place in a covered baking dish with 1 inch of chicken broth.  Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil.   Microwave on high for 5 minutes.  Then nestle the chicken amid the potatoes (keeping potatoes uncovered).  Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil.  Place 3 stalks of chopped green onions on top.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken and potatoes hot, with the peas as a side.

–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.

SALMON WITH BASIL & GARLIC IN LEMON BUTTER SAUCE / ROMAINE LETTUCE SALAD WITH FETA IN CAESAR DRESSING / BABY LIMA BEAN SOUP WITH MARJORAM – SHREDDED CARROTS – ONION – PASTA IN CHICKEN BROTH

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

–basil, garlic powder (bottled)

–Promise Activ margarine (heart-healthy)

–lemon juice

–salt and pepper

–olive oil

–romaine lettuce (one-half package)

–feta cheese (one-half small carton)

–Caesar salad dressing (I use Paul Newman’s Creamy Caesar)

–baby lima beans (frozen)

–marjoram (bottled)

–carrots (shredded, 1 handful)

–onion (one-half, medium)

–bay leaves (2, bottled)

–chicken broth (non-fat, low sodium)

–penne pasta (one-half cup, uncooked)

1 – Place two-thirds cup of frozen baby lima beans in a slow cooker.  Add one-half chopped onion and 1 handful of shredded carrots.  Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously).  Fill slow cooker with chicken broth just to the top of the vegetables.  Cook for 6 hours on low.  When finished, keep setting on warm until time for dinner.  Just before dinner, place one-half cup of penne pasta in an uncovered baking dish.  Add water 2 inches above the pasta.  Microwave on high for 10 minutes.  To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.

2 – Place one-half package of romaine lettuce in a mixing bowl.  Just before time to serve dinner, add Caesar salad dressing to taste.  Sprinkle one-half small carton of feta cheese over the top of the salad.

3 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Dot margarine over the salmon.  Season with salt, pepper, basil, and garlic powder.  Microwave on high for 5 minutes.

4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.

–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.

A Simple Dinner:  COLD SHRIMP ON ICE / SALAD WITH WALNUTS, MUSHROOMS, TOMATO, ONION, AND OREGANO

 

–shrimp (frozen, pre-packaged, 60 to 80 small)

–cocktail sauce (bottled)

–romaine lettuce (one-fourth package)

–walnuts (a handful)

–mushrooms (3 sliced, baby bellas)

–tomato (2 slices, chopped)

–onion (one-half medium, chopped)

–oregano (fresh if possible)

–salad dressing of your choice

–salt and pepper

 

1 – Thaw shrimp overnight in the refrigerator.  Dump shrimp into large, wide-mouthed, covered baking dish.  Cook on high for 3 minutes.  Pour cold water over the shrimp and rinse.  Then leave sitting in cold water.  Set aside.

2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl.  Season with salt, pepper, and oregano.  Add 2 tablespoons of your favorite salad dressing.  Stir well.

3 – Drain the shrimp.  Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top.  Place cocktail sauce in dipping cup.

4 – Serve the shrimp with cocktail sauce and the salad cold.

–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.

CURRIED CHICKEN WITH GINGER AND YOGURT / WHITE RICE / CAESAR SALAD WITH AVOCADO AND FETA

–4 tenderloins or breast strips

–ginger

–curry

–cumin

–yogurt

–onion

–tomato sauce (1 small can, 8 ounces)

–salt and pepper

–olive oil

–garlic powder

–romaine lettuce

–feta cheese

–Caesar salad dressing (bottled)

–avocado

 

1 – Use a slow cooker, cooking all day long on low (or 4 hours on high).  Pour in tomato sauce, 1 tablespoon of curry powder, 1 teaspoon of garlic powder (or to taste), 1 teaspoon of ginger, one-half teaspoon of cumin, one-fourth cup of water, a chopped onion, salt and pepper to taste. Stir well.  Add chicken.  Season with a drop of olive oil.  Cut on cooker to low for all day.

2 – When ready to make final preparations, remove chicken from the cooker and use two forks to shred.  Return chicken to slow cooker. 

3 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-third cup of water.  Season with one-half teaspoon of salt and a drop of olive oil.  Cook on high in the microwave for 3 minutes.  Let stand at least 5 minutes.

4 – Place one-half package of romaine lettuce in mixing bowl.  Sprinkle one-fourth package of feta cheese.  Season with salt and pepper.  Add 2 tablespoons of Caesar salad dressing and stir well.  Chop an avocado and fold into the lettuce and feta. 

5 – Add one-third cup of yogurt to the slow cooker and stir well.  Remove from heat and serve immediately.

6 – Serve the salad as an appetizer.  Serve the curried chicken on top of the white rice.

–chicken adapted from Real Simple; salad original.