A Simple Dinner:  ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, and olive oil.

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

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CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

–red bell pepper (one-half, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

–basmati rice (follow package instructions for microwaving; brands differ)

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

–chicken broth (non-fat, low sodium, one-quarter cup)

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop basmati rice.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

–red wine (use the real stuff, one-eighth cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

LEMON – GARLIC CHICKEN WITH ROSEMARY – MINT – SLICED ONION IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–lemon juice (bottled, 2 squirts)

–garlic (minced, in a bottle, 1 tablespoon)

–rosemary (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–onion (sliced, one-half)

–chicken broth (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the sliced onion in broth, in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the onion.  Squirt lemon juice on top.  Season with salt, pepper, mint, rosemary, and olive oil.  Dot the chicken with the minced garlic.  With a very sharp knife, slice the lemon.  Place atop the chicken.

3 – Microwave on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

ROSEMARY CHICKEN & BROCCOLI WITH TOMATOES – ONION – MUSHROOMS IN WHITE WINE SAUCE ATOP JASMINE RICE

Note:  This dish makes a good presentation.

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–broccoli (florets only, 1 head)

–tomatoes (fresh, 2, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–white wine (one-eighth cup, no more)

–jasmine rice (boxed)

–salt and pepper

1 – Place the tomatoes, onion, and mushrooms in a covered baking dish with the white wine.  Season with salt, pepper, rosemary (1 teaspoon), and olive oil.  Microwave on high for 6 minutes.

2 – Nestle the chicken atop the sauce.  Place broccoli florets in a circle around the chicken.  Season with salt, pepper, the remainder of the rosemary, and olive oil.

3 – Microwave on high for 8 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 1 minute more on high.

4 – Serve the chicken tenders, vegetables, and sauce hot atop jasmine rice (follow package instructions for microwaving the rice, as brands differ).

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed, one-half cup)

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

CHICKEN WITH ROSEMARY – OREGANO – BAY LEAVES – SHREDDED CARROTS – GREEN ONIONS IN RED WINE SEASONED WITH MARINARA

–6 chicken tenderloins or breast strips)

–rosemary, oregano (fresh if possible, 2 tablespoons each fresh; 1 teaspoon each if dried)

–bay leaves (dried, 2)

–shredded carrots (1 handful)

–green onions (2 stalks, chopped)

–red wine (one-quarter cup)

–marinara sauce (spaghetti sauce, 1 tablespoon)

–salt and pepper

–minced garlic (in a jar, optional, 1 tablespoon)

–olive oil

1 – Place the red wine in a covered baking dish.  Stir in the marinara sauce until blended.  Place the chicken in the sauce.  Season with salt, pepper, rosemary, oregano, and garlic (optional).  Sprinkle shredded carrots and green onions on top.  Place bay leaves around the chicken, submerged in the sauce.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the chicken hot, with the sauce, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Italian Family Dining.

FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

–chicken and stuffing inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–herb dressing (I used Pepperidge Farm herb cornbread stuffing)

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

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

CHICKEN WITH SAUCE OF BLUEBERRIES – MAPLE SYRUP – BALSAMIC VINEGAR – ONION – ROSEMARY – BUTTER – OLIVE OIL ATOP ROSEMARY – OLIVE OIL QUINOA

For 4:

–6 chicken tenderloins or breast strips

–blueberries (fresh, 1 cup)

–maple syrup (one-fourth cup)

–balsamic vinegar (one-fourth cup)

–onion powder (bottled)

–rosemary (fresh if possible)

–Promise margarine (heart-healthy)

–olive oil

–salt and pepper

–rosemary – olive oil quinoa (boxed)

1 – Place 1 cup of fresh blueberries in a covered baking dish.  Add one-fourth cup of both maple syrup and balsamic vinegar.  Season with salt, pepper, onion powder, and rosemary.  Add 1 tablespoon of Promise margarine and a few drops of olive oil.  Microwave on high for 3 minutes. 

2 – Add the chicken to the sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop rosemary – olive oil quinoa (6 minutes on high; 9 minutes on 50 percent power).

–blueberry sauce adapted from Driscoll’s berries web site.

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.

ROSEMARY – OREGANO – PARSLEY COD WITH TOMATO – ONION – MUSHROOMS – CAPERS – GARLIC – CAYENNE IN WHITE WINE SAUCE

For 4:

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

–rosemary, oregano (bottled)

–parsley (fresh)

–tomato (1, medium, chopped)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 6 to 8, sliced)

–capers (bottled)

–garlic (minced, bottled)

–cayenne pepper (optional)

–white wine (use the good stuff)

1 – Place a chopped tomato, one-half sliced onion, and 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 4 minutes.  When finished, nestle the cod amid the sauce.  Season the cod with salt, pepper, cayenne pepper (optional), parsley, and a few drops of olive oil.  Sprinkle capers on top.  Microwave on high for 9 minutes.

2 – Serve the cod hot, atop pasta or rice (recipes, see the search box on this blog).

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

CHICKEN STEW WITH POTATOES – ONION – CELERY – RED BELL PEPPER – GARLIC – BAY LEAVES – ROSEMARY IN WHITE WINE – BROTH – MARINARA SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–6 chicken tenderloins or breast strips

–baby Dutch potatoes (4 or 5, sliced)

–onion (1, medium, sliced)

–celery (1 stalk, chopped)

–red bell pepper (one-half, fresh, sliced)

–garlic (minced, in a jar)

–bay leaves (3, dried)

–rosemary (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–marinara sauce (I used Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Place chicken in a slow cooker.  Slice 4 or 5 baby Dutch potatoes, and add to the cooker.  Also add 1 medium onion (sliced), 1 stalk celery (chopped), one-half red bell pepper (sliced), 1 tablespoon of minced garlic, 3 bay leaves, and 1 teaspoon of rosemary.  Place three-fourths cup of white wine and three-fourths cup of chicken broth in the cooker.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 5 hours.  Then add one-half cup of marinara sauce.  Cook for 30 minutes more.  (Stew will not be tender unless the marinara sauce is added toward the end of cooking cycle.)

2 – Place 1 and one-fourth cup of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Microwave on high for 6 minutes.  Then stir in the couscous.  Let stand, covered, for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

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

ONE-DISH COMFORT CHICKEN – BROCCOLI – POTATOES WITH ONION – GARLIC – ROSEMARY – OREGANO IN WHITE WINE SAUCE & ACCOMPANIED BY MARINARA DIPPING SAUCE

–4 chicken tenderloins or breast strips

–broccoli (half a head, florets only)

–potatoes (baby Dutch, 8 to 10, halved)

–onion (one-half, sliced)

–garlic (minced, in a jar)

–rosemary, oregano (fresh if possible)

–white wine

–marinara sauce (I used Newman’s Own Marinara Cabernet)

1 – Place 8 to 10 baby Dutch potatoes, halved, in a small amount of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place one-half sliced onion in the dish with the potatoes.  Add chicken in the middle.  Place broccoli florets around the side.  Move the potatoes to the side.  Add a small amount of white wine.  Season with salt, pepper, rosemary, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken, broccoli, and potatoes with onion hot, with the cold marinara dipping sauce on the side.

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

ROSEMARY & CORIANDER CHICKEN WITH MINCED GARLIC & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–rosemary, coriander (fresh if possible)

–minced garlic (in a jar)

–lemon (fresh)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, coriander, garlic, and olive oil.  With a very sharp knife, slice a lemon; then place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.

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

BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

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

MARINATED ROSEMARY SALMON WITH LEMON SLICES & CAPERS IN MARSALA WINE

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

–lemon juice

–lemon

–rosemary (fresh

–Marsala wine (or substitute any red wine)

–capers (a dozen, with a little liquid)

–olive oil

–salt and pepper

1 – Place the salmon in a plastic bag.  Sprinkle with rosemary and add a little Marsala wine.  Marinate in the refrigerator for at least 2 hours before dinner.

2 – Place the salmon in a covered baking dish with a little Marsala wine.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  With a very sharp knife, slice a lemon.  Then place the lemon slices atop the salmon.  Sprinkle capers, with a little of their juice, atop the lemon slices.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salmon hot, atop rice, couscous, quinoa, or pasta if desired (recipes, see the search box on this blog).

–recipe adapted from the food.com web site.

CHICKEN ROLLED IN CORN FLAKE CRUMBS & TOPPED IN LEMON SLICES WITH  ROSEMARY & PARSLEY IN GARLIC – LEMON SAUCE

–4 chicken tenderloins or breast strips

–corn flakes (or corn chex, crushed)

–lemon (fresh)

–rosemary and parsley (fresh)

–garlic (minced, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes in a plastic bag.  With the back of an ice cream spoon, crush the corn flakes against the kitchen counter.  In another plastic bag, place the chicken.  Season with salt, pepper, and olive oil.  Pour the crushed corn flakes into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.

2 – In a small mixing bowl, place a generous amount of lemon juice.  Add water and 1 tablespoon of minced garlic.  Stir well.  Pour over the chicken.

3 – Snip rosemary and parsley on top of the chicken. 

4 – With a very sharp knife, slice a lemon, and then place the slices atop the chicken.

5 – Microwave the chicken for 5 and one-half minutes.

6 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHUNKS OF TUNA STEAK ATOP ANGEL HAIR PASTA WITH LEMON – PARSLEY – ONION – ROSEMARY – CAPERS – GARLIC – CAYENNE IN CLAM JUICE

–tuna steak (1, medium)

–angel hair pasta

–lemon juice (bottled)

–parsley, rosemary (fresh if possible)

–onion (one-half, sliced)

–capers (about 12, bottled)

–garlic powder

–cayenne pepper

–clam juice (or fish broth)

–salt and pepper

–olive oil

1 – Place one-fourth package of angel hair pasta in a long, uncovered,  baking dish.  Season with salt and olive oil.  Add water to cover.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

2 – Slice one-half onion, and place in a covered baking dish with a little clam juice.  Cut apart the tuna steak into large chunks, and place over the onion.  Season with salt, pepper, lemon juice, parsley, rosemary, cayenne pepper, garlic powder, and olive oil.  Sprinkle about a dozen capers on top.  Microwave for 4 minutes (do not overcook the tuna).

3 – Serve the tuna hot, atop the pasta.

–tuna steaks adapted from Epicurious; pasta original.

PARMESAN & BREADCRUMB – ENCRUSTED SALMON WITH ROSEMARY – THYME – PARSLEY – GARLIC IN LEMON BUTTER SAUCE / GREEN PEAS WITH MUSHROOMS

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

–Parmesan cheese (shredded)

–breadcrumbs (plain, boxed)

–rosemary, thyme, parsley (fresh if possible)

–garlic powder

–lemon juice

–Promise margarine (heart-healthy)

–clam juice (bottled)

–green peas (frozen)

–mushrooms (4 or 5 baby bellas, fresh)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little clam juice.  Microwave 2 tablespoons of margarine in a covered, small baking dish.  Pour one-half of the melted margarine atop the salmon.  Drench the salmon in lemon juice.  Season with salt and pepper.  Add to the remaining one-half of the melted margarine, chopped thyme, rosemary, parsley, and garlic powder.  Sprinkle a little Parmesan on top.  Finally, sprinkle some breadcrumbs on top.  Stir well.  Spread the breadcrumb mixture on top of the salmon.  Season with a few drops of olive oil.  Set aside.

2 – Place half a large package of green peas in a covered baking dish, with a little water.  Cut 4 or 5 baby bella mushrooms into quarters, and place atop the peas.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with the green peas as a side.  I also served pasta and a salad (recipes, see the search box on this blog).

–salmon adapted from food.com web site; peas original.

A Simple Dinner:  CHICKEN TOPPED WITH FRESH HOMEMADE ITALIAN TOMATO SAUCE

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh)

–ginger (bottled)

–rosemary (fresh if possible)

–parsley (fresh if possible)

–mint (fresh if possible)

–garlic powder (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish (no water).  Chop a tomato, season with salt and pepper, and place in a food processor.  Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil.  Pulse until smooth.  Pour the sauce over the chicken.  Microwave the chicken for 5 and one-half minutes on high.

2 – Serve the chicken with tomato sauce hot.  I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).

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

COD SPRINKLED IN BREADCRUMBS WITH MUSHROOMS – ONION – GARLIC – PARSLEY IN SHERRY – BROTH – FAUX BUTTER SAUCE / EGGPLANT DIP WITH ROSEMARY – ONION – GARLIC – RED WINE / SPRING MIX SALAD WITH SHREDDED CARROTS – ZUCCHINI PENNIES – SLICED ALMONDS – FETA IN CREAMY CAESAR DRESSING

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

–mushrooms (medium baby bellas, 2, sliced)

–onion (fresh, one-quarter, sliced)

–garlic powder (bottled with parsley)

–parsley (fresh if possible)

–sherry (cooking sherry is fine)

–chicken broth (non-fat, low sodium)

–Promise margarine (heart-healthy)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–eggplant (medium, fresh)

–rosemary (fresh is much better than dried)

–red wine (cooking wine is fine)

–spring mix salad (one-half package)

–shredded carrots (1 handful)

–zucchini (1, medium, sliced into rounds)

–sliced almonds (generous sprinkle)

–feta cheese (one-fourth of a small container)

–creamy Caesar salad dressing (I use Paul Newman)

1 – Wash and puncture all round a medium-sized eggplant.  Place on a microwaveable plate and microwave on high for 5 minutes.  Then turn over, and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice vertically, once.  Rake out the pulp onto a cutting board.  Cut 2 ways, repeatedly.  Then place the pulp in a mixing bowl.  Mince one-quarter onion, and add to the bowl.  Snip rosemary from 1 stalk, and add to the bowl.  Season with garlic powder and red wine.  Stir well.  Keep in the refrigerator, covered, until time for dinner.

2 – Wash and slice 2 medium-sized baby bella mushrooms, and place in a covered baking dish.  Slice one-quarter onion and place in dish with mushrooms.  Add a little sherry and a little chicken broth.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the cod amid the mushrooms and onion.  Microwave 1 tablespoon of Promise margarine in a covered baking dish.  Pour the margarine over the cod.  Sprinkle a little bit of breadcrumbs over the cod.  Season the cod with salt, pepper, garlic powder, and olive oil.  Set aside.

3 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 1 handful of shredded carrots, 1 peeled and sliced zucchini, and a generous sprinkle of sliced almonds.  Season with salt and pepper.  Just before serving, add creamy Caesar salad dressing and stir well.  Sprinkle one-fourth container of feta cheese on top. 

4 – Microwave the cod on high for 6 and one-half minutes.

5 – Serve the eggplant dip with crackers as a first course.  Then serve the salad as a second course.  Serve the cod as the entrée.  I also served baby lima beans with the cod (recipe, see the search box on this blog).

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad and eggplant dip original.

CREOLE SALMON & SHRIMP IN WINE & BROTH GRAVY WITH LEMON – ROSEMARY – OREGANO – GARLIC / SPICY PURPLE HULL PEA SOUP WITH SHREDDED CARROTS & ONION

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

–Creole seasoning (bottled, in spices section of grocery store)

–shrimp (tiny, a dozen, thawed from frozen)

–white wine

–chicken broth (non-fat, low sodium)

–lemon juice

–rosemary & oregano (fresh if possible)

–garlic powder

–purple hull peas (frozen)

–cayenne pepper (optional)

–shredded carrots (one handful)

–onion (one-half, sliced in small pieces)

–salt and pepper

–olive oil

1 – Place the peas in a slow cooker with water to cover.  Season with 1 teaspoon of salt and a little olive oil.  Optionally, add a generous amount of cayenne pepper.  Add 1 handful of shredded carrots, and one-half sliced onion.  Stir.  Cook for 5 and one-half hours on low.  When finished, keep setting on warm until time for dinner.

2 – Place the salmon in a covered baking dish with a little white wine.  Season with Creole seasoning, pepper, and olive oil.  Set aside.

3 – Rinse and drain about a dozen tiny shrimp.  Place in a covered baking dish.  Place one-half cup of chicken broth in a measuring cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the heated broth to the flour.  Stir well.  Pour atop the shrimp.  Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 5 minutes on high.  When finished, pour the shrimp gravy atop the salmon.

5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog). 

–salmon and shrimp adapted from food.com web site; soup original.

MARINATED ROSEMARY CHICKEN WITH GARLIC IN BALSAMIC & RED WINE SAUCE / ROTINI PASTA WITH MINT – CELERY – ONION – GARLIC – PARSLEY IN SPICY MARINARA SAUCE TOPPED WITH CROUTONS

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–balsamic vinegar

–red wine

–salt and pepper

–olive oil

–rotini pasta (dried, packaged)

–mint

–celery (1 stalk, with leaves)

–onion (one-quarter, medium)

–parsley (fresh if possible)

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce, bottled)

–croutons (seasoned, packaged)

1 – In the morning, place chicken in a plastic bag and sprinkle with balsamic vinegar to marinate.  Keep in refrigerator.  When preparing for dinner, place the marinated chicken in a covered baking dish with the balsamic vinegar and a little red wine.  Season with salt, pepper, garlic powder, rosemary, and olive oil.  Set aside.

2 – Place 1 cup of dried pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes, and then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Chop celery and onion, and place in a covered baking dish with one-fourth jar of marinara sauce.  Season with mint, parsley, cayenne pepper (optional), salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add drained pasta to the sauce.  Stir well.  Sprinkle with croutons.  Keep covered.

4 – Microwave the chicken for 5 and one-half minutes on high.

5 – Serve the pasta as a first course.  Then serve the chicken hot.  I also served green beans with almonds and field peas with snaps (recipes, see the search box on this blog).

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

CHICKEN MARINATED IN LEMON – GARLIC – ROSEMARY & THEN OVEN FRIED WITH FLOUR & NUTMEG / PENNE PASTA WITH MARJORAM – BROCCOLI – ONION – POTATO IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–garlic powder

–rosemary (fresh if possible)

–olive oil

–salt and pepper

–flour

–nutmeg

–egg whites (2)

–penne pasta (1 cup, dry)

–broccoli (half a head, florets only)

–potato (1, small, cut in bite-sized pieces)

–onion (one-half, medium)

–marjoram (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Marinate the chicken in a plastic bag in lemon juice, rosemary, garlic powder, salt, pepper overnight or all day long in the refrigerator.  When ready to prepare dinner, place 2 egg whites in a cup, and then beat to a foam.  Add the chicken.  Then place the chicken in a plastic bag with flour.  Shake well.  Place in a covered baking dish with a tiny bit of water.  Sprinkle nutmeg, to taste, on top of the chicken.  Set aside.

2 – Place the pasta in a small, uncovered, baking dish with a generous amount of water to cover.  Season with salt.  Microwave on high for 5 minutes; then microwave on 50 percent power for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

3 – Wash and then cut the potato, with peeling, into bite-sized pieces.  Place in a small, uncovered, baking dish with 1 inch of water.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.  Set aside.

4 – Wash and cut the florets in bite-sized pieces from half a head of broccoli.  Peel and slice one-half onion.  Add florets and onion to a covered baking dish with a little chicken broth.  Season with salt, pepper, marjoram, and olive oil.  Microwave on high for 4 minutes.  When finished, add the drained pasta and potato to the dish.  Keep covered to preserve warmth.  Just before dinner, stir the pasta, potato, and vegetables together.  Add more olive oil if desired.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the pasta as a first course.  Then serve the chicken with a vegetable of your choice.

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

ITALIAN LOMBARDY CHICKEN SEASONED WITH ROSEMARY – GARLIC – PARSLEY IN A WHITE WINE – BROTH SAUCE WITH VEGGIES OF CELERY – TOMATO – ONION – CARROTS – GREEN OLIVES

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–parsley (fresh if possible)

–white wine (use the real stuff)

–chicken broth (non-fat, low sodium)

–celery (one-half stalk)

–tomato (one-half, medium)

–onion (one-half, medium)

–miniature carrots (6 to 8)

–green olives (6 to 8)

–salt and pepper

–olive oil

1 – For covered baking dish, chop and add one-half stalk celery, one-half tomato, one-half onion, 6 to 8 miniature carrots, and 6 to 8 green olives.  Season with salt, pepper, rosemary, garlic powder, parsley, and olive oil.  Add a very small amount of white wine and chicken broth.  Microwave on high for 4 minutes.  When finished, nestle the chicken amid the veggies.  Season with salt, pepper, rosemary, garlic powder, and parsley.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot, atop rice (recipe, see the search box on this blog).  I also served broccoli (see search box).

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

A First Course: GREAT NORTHERN BEAN SOUP WITH BROCCOLI – ONION – TOMATO – POTATO SEASONED BY ROSEMARY, BASIL, & GARLIC

–great Northern beans (dried; soak overnight)

–broccoli (one-half head, florets only)

–onion (one-half, medium)

–tomato (1, medium, chopped)

–potato (1, medium)

–garlic powder, basil, rosemary (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of great Northern beans (measured before soaking) in a slow cooker.  Add one-half chopped onion, 1 chopped tomato, and 1 potato cut into 1-inch pieces.  Season with salt, pepper, basil, rosemary, garlic powder, and olive oil.  Add chicken broth to 1 inch above the vegetables.  Cook on low for 5 hours; then add chopped broccoli, one-half head of florets, to the slow cooker.  Cook for another hour, for 6 hours in all.  When finished, keep setting on warm until time for dinner.

2 – Serve the soup as a first course.  I also served dilled salmon, dilled potatoes, and shredded carrots with honey, ginger, and olive oil (for recipes, use the search box on this blog).

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

LEMONY SALMON WITH CREAMY DILL SAUCE / CRABMEAT DRESSING WITH MINCED ONION / THYME – ROSEMARY – GARLIC BABY LIMA BEANS WITH TOMATOES

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

–lemon juice

–garlic powder

–lemon pepper (bottled

–minced onion (bottled)

–clam juice (bottled)

–yogurt (plain, non-fat)

–mayonnaise

–dill (bottled)

–horseradish (optional)

–salt and pepper

–olive oil

–crabmeat (1 small can)

–dressing (packaged; I used Pepperidge Farm)

–baby lima beans (dried; soak overnight)

–thyme, rosemary (bottled)

–tomatoes (2, medium, chopped)

1 – Place two-thirds cup of baby lima beans in a slow cooker.  Chop 2 tomatoes; season with thyme, rosemary, garlic powder, salt, and pepper, and then add to the cooker.  Fill the cooker with chicken broth, just to cover the beans and tomatoes.  Season with olive oil, and, if desired, more thyme, rosemary, garlic powder, salt, and pepper.  Cook for 6 hours on low; when finished, keep setting on “warm” until time for dinner.

2 – Place 1 small can of crabmeat in a covered baking dish.  Add a generous amount of dressing; the dish should be mostly dressing.  Season with minced onion and olive oil.  Stir well.  Set aside.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small mixing bowl.  Add 1 teaspoon of horseradish (optional).  Season with salt, pepper, dill, garlic powder, and 1 squirt of lemon juice.  Stir vigorously.  Keep in refrigerator until time for dinner.

4 – Place salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic powder, and olive oil.  Set aside.

5 – Microwave the dressing for 2 and one-half minutes.

6 – Microwave the salmon for 5 minutes.

7 – Serve the salmon hot, with the cold dill sauce beside it.  Serve the dressing and baby lima beans as sides.  I also served eggplant caviar as an appetizer, with crackers (for recipe, use the search box on this blog).

–salmon and dill sauce adapted from the Taste of Home web site; crabmeat dressing is a simpler version of Mulate’s (New Orleans restaurants web site); baby lima beans original.

HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.

SWEET ROSEMARY – THYME – PARSLEY CHICKEN WITH GOLDEN RAISINS – MUSHROOMS – ONION IN SHERRY & WHITE WINE SAUCE / PARMESAN CAESAR SALAD WITH TOMATO

–4 chicken tenderloins or breast strips

–rosemary, thyme (bottled)

–parsley (fresh)

–golden raisins (1 handful)

–mushrooms (baby bellas, 5 or 6, sliced)

–onion (one-half, chopped)

–sherry (cooking sherry is fine)

–white wine (cooking wine is fine)

–spring mix salad greens (one-half package)

–Parmesan cheese (shredded)

–tomato (1, fresh, chopped, medium)

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

1 – Place the chopped onion, sliced mushrooms, and raisins in a covered baking dish with a combination of sherry and white wine, just a little.  Season with salt, pepper, thyme, rosemary, and olive oil.   Microwave on high for 4 minutes.  Nestle the chicken amid the vegetables.  Season with salt, pepper, thyme, rosemary, and olive oil.  Sprinkle a very small amount of plain breadcrumbs on top.  Then add chopped parsley.  Microwave on high for 5 and one-half minutes.

2 – Place one-half package of spring mix in a mixing bowl.  Chop a tomato, and season it with salt and pepper; then add to the bowl.  Add a generous amount of Parmesan cheese.  Just before serving dinner, add Caesar salad dressing to taste.

3 – Serve the salad as a first course.  Then serve the chicken hot.  I also served squash casserole (for recipe, use the search box on this blog).

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

A Simple Dinner:  SPICED CHICKEN WITH TURMERIC – CLOVES – GARLIC – ROSEMARY – ETC. – IN WHITE WINE

–4 chicken tenderloins or breast strips

–turmeric, cloves, garlic powder, rosemary, cayenne pepper (optional), bay leaves, salt, pepper (bottled)

–white wine (cooking wine is fine)

1 – Place the chicken in a covered baking dish with a little white wine.  Season with turmeric, cloves (minimally), garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.  I also served broccoli and zucchini (for recipes, use the search box on this blog).

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

BALSAMIC – GLAZED SALMON WITH ROSEMARY – GARLIC – BROWN SUGAR

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

–balsamic vinegar

–rosemary (bottled)

–garlic powder

–brown sugar

–salt and pepper

–olive oil

–clam juice (fish sauce)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in balsamic vinegar.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Sprinkle brown sugar on top.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served broccoli and baby lima beans (for recipes, use the search box in this blog).

–salmon adapted from allrecipes.com web site.

GARLIC CHICKEN WITH THYME – BAY LEAVES – ROSEMARY IN WHITE WINE SAUCE / GREAT NORTHERN BEAN SOUP WITH ONION – CARROT – CELERY AND SEASONED WITH THYME – ROSEMARY – GARLIC IN BROTH ATOP GARLIC TOAST

–4 chicken tenderloins or breast strips

–garlic powder

–thyme

–bay leaves

–rosemary

–white wine (cooking wine is fine)

–great Northern beans (dried, soak overnight)

–onion (one-half, chopped)

–shredded carrots (2 handfuls)

–celery (1 stalk, chopped)

–olive oil

–salt and pepper

–chicken broth (non-fat, low sodium)

–whole wheat ciabatta sandwich rolls (1 roll)

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add one-half chopped onion, 2 handfuls of shredded carrots, and 1 stalk of celery (chopped).  Season with salt, pepper, thyme, rosemary, garlic powder, and olive oil.  Add chicken broth just to cover the beans and vegetables.  Cook in a slow cooker for 6 hours; when finished, keep setting on “warm” until time for dinner.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, thyme, bay leaves (2), rosemary, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Separate 1 whole wheat ciabatta roll, and season with garlic powder and olive oil.  Microwave for 30 seconds on high.

4 – Serve each serving of soup atop a garlic ciabatta roll as an appretizer.  Then serve the chicken hot.  I also served a butter salad (as a first course) and tomato pie (for recipes, use the search box in this blog).

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

A Company Dinner:  ROSEMARY CHICKEN WITH SHREDDED CARROTS & ONION IN BROTH / WILD RICE / ASPARAGUS WITH LEMON ZEST / SPINACH SALAD WITH STRAWBERRIES & HONEY – FETA – TOASTED WALNUTS IN VINAIGRETTE SAUCE

–6 chicken breasts (de-boned)

–rosemary (fresh if possible)

–shredded carrots (2 handfuls)

–onion (1, medium, chopped)

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel)

–salt and pepper

–olive oil

–wild rice (boxed, entire box)

–spinach (fresh, 3 handfuls)

–strawberries (10 or 12, sliced)

–honey

–feta cheese (small carton)

–toasted walnuts (2 handfuls)

–balsamic vinegar

–extra virgin olive oil

1 – Chop an onion and place in the bottom of a long baking dish, sufficient to hold 6 chicken breasts.  Sprinkle 2 handfuls of shredded carrots on top.  Season with salt and pepper.  Add 1 and one-fourth cup of chicken broth to the dish.  Then place the chicken in one layer in the dish.  Season with salt, pepper, rosemary, and olive oil.  Spoon some of the onion and carrot over the chicken.  Place in refrigerator until time to cook.

2 – Place 1 box of wild in a covered baking dish with the packaged herbs.  Add one and three-fourths cup of water.  Season with a few drops of olive oil.  Microwave on high for 10 minutes.  Let sit at least 5 minutes.

3 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes.

4 – Place 3 handfuls of fresh spinach in a mixing bowl.  In a small, separate bowl, place sliced strawberries and honey to taste.  Stir gently.  Place the strawberries in the bowl with the spinach.  Add feta cheese, 1 small carton; and 2 handfuls of toasted walnuts.  Do not add dressing until just before serving:  balsamic vinegar and extra virgin olive oil.  Stir gently.

5 – Microwave the chicken, taken from the refrigerator, for 17 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken hot, with the rice and asparagus as sides.

–chicken inspired by Julia Child’s Mastering the Art of French Cooking; other recipes original.

LEMON FLOUNDER WITH CORIANDER – GINGER – GARLIC TOPPED WITH GREEN ONIONS / ROSEMARY POTATOES / BUTTER LETTUCE WITH HONEYED TOASTED WALNUTS & FRESH STRAWBERRIES – YOUNG SQUASH – GREEN ONIONS IN SESAME – GINGER DRESSING

–3 fillets of flounder (thawed from frozen)

–lemon juice

–coriander (bottled)

–ginger (bottled)

–garlic powder

–green onions (3 stalks, divided)

–red potatoes (small, 4)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–toasted walnuts (6 to 8 halves)

–strawberries (fresh, 6 to 8, sliced)

–honey

–young squash (yellow, 2, small)

–sesame – ginger salad dressing (I use Paul Newman’s)

1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water.  Drench in lemon juice.  Season with coriander, ginger, garlic powder, salt, pepper, and olive oil.  Sprinkle 1 chopped green onion on top.  Set aside.

2 – Wash and dice potatoes in 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, rosemary, olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice strawberries and place in a small microwaveable bowl.  Add walnuts to the bowl.  Squeeze honey on top; then stir gently.  Add the strawberries and walnuts to the lettuce.  Peel and dice the squash, and then add to the lettuce.  Chop 2 green onions and add to the bowl.  Season the lettuce with salt and pepper.  Add sesame – ginger salad dressing to taste.

4 – Microwave the flounder for 4 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the flounder hot, with the potatoes as a side.

–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

CHICKEN MARSALA WITH ONION – MUSHROOMS – ASPARAGUS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–sweet onion (one-half)

–mushrooms (baby bellas, 6 to 8)

–asparagus (fresh, 8 to 10, long stem)

–thyme (fresh if possible)

–rosemary (fresh if possible)

Slice one-half onion and place in a large, covered baking dish.  Slice the mushrooms and place in the baking dish.  Cut off the ends of the asparagus, leaving the most tender parts.  Add to the baking dish.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add one-quarter cup of Marsala wine.  Microwave on high for 5 minutes.  Place chicken atop the asparagus.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 5 minutes.  Serve hot.

–chicken Marsala adapted from Edward Giobbi’s Italian Family Dining.

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

–red bell pepper (one-half, medium, chopped)

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

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.

ROSEMARY & PARSLEYED CHICKEN WITH CAULIFLOWER – TOMATO – BLACK OLIVES IN WHITE WINE SAUCE / SPINACH – SPRING MIX SALAD WITH MUSHROOMS – TOMATO – SUMMER SQUASH – FETA IN RED WINE – OLIVE OIL DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–parsley (fresh if possible)

–cauliflower (1 head, florets only)

–tomato (divided, 2, small, fresh)

–black olives (sliced, one-half can)

–white wine (cooking wine is fine)

–garlic salt

–salt and pepper

–olive oil

–spinach – spring mix greens (packaged)

–mushrooms (baby bellas, fresh, 6 to 8, sliced)

–summer squash (1, small, fresh)

–red wine (cooking wine is fine)

–feta cheese (one-half small container)

1 – Wash and slice the florets off 1 head of cauliflower.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – In a very large baking dish, place 1 tomato, chopped, and one-half can of sliced black olives in a little white wine.  Season with rosemary, parsley, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Spoon cooked cauliflower into the dish.  Stir.  Place chicken on top.  Season the chicken with salt, pepper, rosemary, parsley, and olive oil.  Microwave on high for 9 minutes.

3 – Place one-half package of spinach – spring mix in a mixing bowl.  Wash and slice 6 to 8 mushrooms, and add to the bowl.  Chop 1 tomato, season with salt and pepper, and place in the bowl.  Peel and chop 1 summer squash, and place in the bowl.  Add one-half small container of feta cheese.  Season the salad with salt and pepper.  Add one-fourth cup of red wine and, to taste, olive oil.  Stir well.

4 – Serve the salad as a first course, then serve the chicken and cauliflower hot.

–chicken adapted from Ed Giobbi’s Italian Family Cooking; salad original.

CHICKEN WITH ROSEMARY & GARLIC IN BROTH / ASPARAGUS WITH LEMON PEEL / SPRING MIX SALAD WITH TOMATO – SUMMER SQUASH – WALNUTS – FETA

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–asparagus (fresh, 1 bundle)

–lemon peel

–salt and pepper

–olive oil

–spring mix greens (one-half package)

–tomato (1, medium, chopped)

–summer squash (2, small, sliced)

–toasted walnuts (1 handful)

–feta cheese (one-half small container)

–salad dressing (your favorite)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

2 – Wash and then place asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon peel, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring greens in a mixing bowl.  Peel and chop the squash and add to the bowl.  Chop the tomato, season with salt and pepper, and then add to the bowl.  Add walnuts and feta cheese to the bowl.  Season with salt and pepper.  Add your favorite salad dressing.

4 – Microwave the chicken for 5 minutes.

5 – Serve the salad as a first course.  Serve the chicken hot, with the asparagus as a side.

–chicken adapted from Italian Family Cooking (author Edward Giobbi); other recipes original.

MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic 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, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

CHICKEN WITH TOMATO – ROSEMARY – GARLIC – GREEN ONIONS IN WINE SAUCE / QUINOA IN BROTH / FRESH GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–tomato (1, medium)

–rosemary (fresh if possible)

–garlic salt

–green onions (5 stalks)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–green beans (fresh, 2 handfuls)

–almonds (sliced, one-half package)

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one-half teaspoon of salt and a little olive oil.  Then add one and one-third cups of chicken broth.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Add a little white wine.  Microwave on high for 3 minutes.  Chop the green onions I one-half inch pieces.  When the tomatoes have finished, place the green onions on top.  Then nestle the chicken among the vegetables.  Season with salt, pepper, rosemary, garlic salt, and olive oil.  Set aside.

3 – Rinse the green beans and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of almonds on top.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken and vegetables on top of the quinoa, with the green beans as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

LEMON CHICKEN WITH PARSLEY – ROSEMARY – GARLIC / KALE WITH CHILI SAUCE / HERBED CREAMED POTATOES

–4 chicken tenderloins or breast strips

–lemon juice

–parsley (fresh if possible)

–rosemary (fresh if possible)

–garlic salt

–salt and pepper

–olive oil

–kale (fresh, one-half package)

–Sriracha sauce

–Bartlett potatoes (6 to 8 small)

–marjoram, basil, oregano, parsley, chives, thyme (fresh if possible)

–milk (dairy, soy, or almond)

 

1 – Wash and scrub potatoes; cut in 1-inch squares.  Place in a covered baking dish with 1 inch water.  Season with salt, pepper, and olive oil.  Microwave for 15 minutes.

2 – Place the chicken in a covered baking dish with a little water.  Drench with lemon juice.  Season with rosemary, garlic salt, parsley, salt, pepper, and olive oil.  Set aside.

3 – Place 2 tablespoons of Sriracha sauce in a half cup of water.  Stir well.  Place kale in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour Sriracha sauce with water on top.  Microwave for 5 minutes on high.

4 – Warm the milk for 1 minute in the microwave.  Using a food processor, pulse the potatoes with the milk.  Season the potatoes with all the herbs.  Then pulse to combine.  Place in a covered baking dish, and microwave for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, with the spicy kale and herbed potatoes as sides.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); kale adapted from allrecipes.com; potatoes original.

ROSEMARY CHICKEN WITH PARMESAN & GARLIC / GREEN PEAS WITH PARMESAN – GARLIC – ONION – TOMATO / BACON – FLAVORED SUMMER SQUASH WITH ONION

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese

–garlic salt

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–onion (1, divided)

–tomato (1, medium, chopped)

–summer squash (4, small)

–Bac’n pieces

1 – Place the chicken in a covered baking dish with a little water.  Season with rosemary, garlic salt, salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top.  Set aside.

2 – Slice one-half onion and chop the tomato.  Place in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Stir in the frozen peas.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 5 minutes on high.

3 – Peel and slice the squash, and place in a covered baking dish.  Slice one-half onion.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the peas and squash as sides.

–chicken and green peas adapted from Italian Family Cooking (Edward Giobbi, author); squash adapted from my mother’s recipe.

CHICKEN & POTATOES WITH ROSEMARY – BAY LEAVES – WHITE WINE / HERBED TOMATO PIE / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (frozen)

–Bac’n pieces

–Promise Active margarine (heart-healthy)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Bartlett potatoes (5, medium)

–rosemary (fresh if possible)

–bay leaves (2, dried)

–garlic salt (bottled)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–tomatoes (2, medium, fresh)

–basil and thyme

–whole wheat muffins (2, broken into small pieces)

–feta cheese (one-half small package)

 

1 – Place the package of baby butter beans in a slow cooker.  Add water 2 inches above the top of the butter beans.  Season with 1 teaspoon of salt, pepper, Bac’n pieces, a teaspoon of margarine, and 2 drops of olive oil.  Cook on high for 6 hours.  When finished, put setting on “warm” until time for dinner.

2 – Scrub the potatoes, and then slice four ways, to make 1-inch pieces.  Place the potatoes in a very deep, covered, baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, rosemary, 2 bay leaves, garlic salt, and olive oil.  Microwave for 15 minutes on high.  Check to be sure that wine is not bubbling up out of the dish.  When finished, keep covered to preserve warmth.

3 – Place the broken pieces of muffin in the bottom of a covered baking dish.  Slice the tomatoes in high, and place on top.  Season with salt, pepper, basil, thyme, garlic salt, and olive oil.  Sprinkle feta cheese on top.  Microwave for 10 minutes.  When finished, take lid off to allow tomatoes to cool.

4 – Place the chicken in a covered baking dish with a little white wine and a little chicken broth.  Season with salt, pepper, 2 bay leaves, rosemary, garlic salt, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the chicken hot, with the potatoes and tomato pie as sides.

–chicken and potatoes adapted from Italian Family Cooking (Edward Giobbi, author); tomato pie inspired by a recipe given to me by a friend.

GUACAMOLE DIP WITH BAGEL CHIPS / ROSEMARY – GARLIC –  BACON – FLAVORED CHICKEN WITH ONION / WHOLE WHEAT STUFFING WITH ONION – ROSEMARY – THYME – WALNUTS / GARLIC SPINACH

–avocado (1, fresh, ripe)

–lemon juice

–tomato (one-half, chopped)

–onion (1 and one-half, medium, divided, chopped)

–parsley (1 small bunch, fresh)

–salt

–olive oil

–cayenne pepper

–bagel chips (gluten free)

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–Bac’n pieces (soy bacon)

–whole wheat stuffing mix for chicken (boxed)

–thyme and basil (fresh if possible)

–walnuts (1 handful)

–Parmesan cheese (one-fourth cup)

–spinach (fresh, one-half package)

 

1 – Cut open the avocado and discard the pit.  Slice finely.  Place in a mixing bowl.  Dice one-half tomato, and then season with salt and pepper; then place in bowl with avocado.  Squirt lemon juice (generously) in bowl.  Season with salt, pepper, garlic salt, and cayenne pepper (to taste).  Stir well to break up the pieces of avocado.  Place in refrigerator until time to serve the appetizer.

2 – Place the chicken in a covered baking dish with a little chicken broth and white wine.  Season with salt, pepper, Bac’n pieces, rosemary, and olive oil.  Set aside.

3 – Slice one-half onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Empty one-half package of stuffing on top of the onion.  Add walnuts and Parmesan cheese.  Season with basil, thyme, salt, pepper, and olive oil.  Microwave on high for 2 minutes.

4 – Place the spinach in a large, wide-mouthed, covered baking dish with 1 inch water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the chicken for 5 minutes.

6 – Serve the guacamole and bagel chips as an appetizer.  Then serve the chicken hot, on top of the stuffing, with the spinach as a side.

–guacamole inspired by food.com; chicken and stuffing adapted from Italian Family Cooking (Edward Giobbi, author); spinach original.

ROSEMARY CHICKEN / SPINACH – CORN SALAD WITH AVOCADO AND PARMESAN

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

–corn (frozen, one-half cup)

–spinach (fresh, 2 handfuls)

–avocado (1, medium, fresh)

–Parmesan cheese (shredded)

–garlic powder

 

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary (minced), and olive oil.  Set aside.

2 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the corn for 2 minutes on high.

3 – Place the spinach in a mixing bowl.  Add the corn and Parmesan cheese (generous sprinkling).  Season with salt, pepper, garlic powder, and olive oil.  Sprinkle with lemon juice.  Stir well to coat.  Cut open and slice the avocado in one-half inch pieces.  Fold gently into the salad.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the cold salad as a side.

–recipes adapted from Real Simple.

BALSAMIC SALMON WITH ROSEMARY & BLACK OLIVES ON BABY SALAD GREENS / BUTTERY DUTCH POTATOES

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

–balsamic vinegar

–rosemary (fresh if possible)

–chopped black olives (1 small can)

–baby salad greens (one-half package)

–white wine (cooking wine is fine)

–Dutch potatoes (one-half package)

–salt and pepper

–olive oil

 

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 15 minutes.

2 – Place the baby greens in a mixing bowl.  Season with salt, pepper, balsamic vinegar, white wine, and olive oil.  Set aside.

3 – Place the black olives in the bottom of a covered baking dish.  Place the salmon on top.  Season with salt, pepper, rosemary, and olive oil.  Add a little balsamic vinegar and white wine to the dish.  Microwave on high for 4 and one-half minutes.  When finished, test to be sure that the center is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, on a bed of baby greens, with the potatoes as a side.

–adapted from Real Simple.