EXTRA CRISPY CHICKEN FINGERS ATOP SALAD GREENS WITH PEAR – FETA – GREEN ONIONS – TOASTED WALNUTS IN THOUSAND ISLAND DRESSING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crispy seasoning mix

–spring mix with romaine salad greens

–pear (fresh, 1, medium)

–feta cheese (half a small package)

–green onions (3 stalks)

–toasted walnuts (1 handful)

–mayonnaise

–catsup

–minced onion

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-half package of Shake ‘n Bake seasoning.  Shake well.  Place in covered baking dish with a very small amount of water (just to steam).  Set aside.

2 – Place one-half package of salad green in a mixing bowl.   Wash and dice the pear; then add to the bowl.  Cut green onions into one-half inch pieces, and add to the bowl.  Place one-half package of feta cheese and 1 handful of toasted walnuts in the bowl.  Set aside.  In a small mixing bowl, place 4 tablespoons of mayonnaise and 2 tablespoons of catsup.  Season with salt, pepper, and minced onion.  Stir well.  Add this dressing to the salad greens.  Stir well.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the chicken atop the salad greens.

–recipe original.

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GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–toasted walnuts (toast in microwave briefly, don’t let burn)

 

1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice.  Season the chicken with salt, pepper, paprika, garlic salt, and olive oil.  Set aside.

2 – Slice the one-half onion, and place in the bottom of a covered baking dish.  Peel and slice the squash.  Place on top of the onion.  Cut green onion into one-fourth inch pieces, and sprinkle on top.  Season with salt, pepper, paprika, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing.  Place salad greens, feta cheese, and toasted walnuts in a mixing bowl.  Season with salt and pepper.  Add the dressing (to taste).  Stir well.

4 – Microwave the chicken for 5 minutes on high.

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

–chicken adapted from allrecipes.com; other recipes original.

CURRIED COD CHOWDER WITH BASIL – CORN – ONION – BANANA PEPPERS IN BROTH & COCONUT MILK / QUINOA IN BROTH / BABY SALAD GREENS WITH MUSHROOMS – RED ONION – PARMESAN

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

–green curry paste

–basil (fresh if possible)

–corn (frozen, one-half package)

–onion (one-half, medium)

–banana peppers (sliced, 6 to 8)

–coconut milk (canned, one-third cup)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–baby salad greens (one-half package)

–mushrooms (10 to 12, sliced baby bellas)

–red onion (one-half)

–Parmesan cheese

–salad dressing

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of chicken broth.  Season with one-half teaspoon of salt and a little olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. 

2 – Slice one-half onion; place in covered baking dish.  Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth.  Stir in 2 tablespoons of green curry paste.  Add the milk – broth to the baking dish with the onion.  Microwave on high for 3 minutes.  Nestle the cod in the milk – broth.  Season with salt, pepper, and basil.  Place 6 to 8 slices of banana peppers on top.  Place one-half package of corn on either side of the cod.  Stir gently.  Set aside.

3 – Place one-half package of baby salad greens in a mixing bowl.  Add 10 to 12 sliced baby bella mushrooms.  Slice one-half red onion, and add to the salad greens and mushrooms.  Generously add Parmesan cheese.  Season with salt and pepper.  Stir in your favorite salad dressing.

4 – Microwave the cod for 9 minutes on high.

5 – Serve the salad as an appetizer.  Then serve the cod and corn on top of the quinoa.

–cod adapted from Real Simple; other recipes original.

GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

–4 chicken tenderloins or breast strips

–pasta (small pieces)

–tomatoes (1 can, diced, with the liquid)

–tomato sauce (one-half can)

–feta cheese (one-half small container)

–black olive (1 small can, sliced)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 7 and one-half minutes.  Keep covered to preserve warmth.

2 – Place chicken in a covered baking dish with a little water.  Season with parsley, basil, oregano, garlic, and olive oil.  Set aside.

3 – Slice half an onion, and place in a small covered bowl with water.  Microwave on high for 5 minutes.

4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish.  Season with parsley, basil, oregano, garlic powder, and olive oil.  Stir well.  Microwave for 7 minutes on high.  When finished, stir in the drained pasta.  Set aside.

5 – Microwave the chicken for 5 minutes on high.  When finished, slice into 1 – inch pieces.  Place on top of the tomato – pasta mixture, spreading out to make a top layer.  Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese.  Microwave for 1 minute more.

6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing. 

7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.

–recipes original.

CREAMY COD WITH PARMESAN & GREEN ONIONS / TURNIP GREENS WITH FAUX BACON & GARLIC / BROWN RICE WITH BROTH / TRADITIONAL CAESAR SALAD

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

–mayonnaise

–Parmesan cheese

–green onions (1 stalk)

–Worcestershire sauce

–turnip greens (fresh, pre-packaged)

–Bac’n pieces

–garlic powder

–salt and pepper

–olive oil

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–creamy Caesar salad dressing

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a small bowl, stir together 3 tablespoons of mayonnaise, a sliced green onion, 2 tablespoons of Parmesan cheese, and 1 teaspoon of Worcestershire sauce.  Spread the mayonnaise mixture over the top of the cod.  Set aside.

2 – Place half a package of turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, olive oil, and garlic powder.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces over the top.

3 – Measure two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 5 minutes.

4 – Add one-half package of salad greens to a mixing bowl.  Season with salt and pepper. Add a generous amount of Parmesan cheese.  Pour 2 tablespoons of creamy Caesar salad dressing into the salad greens, and stir well.

5 – Microwave the cod on high for 6 minutes.  Test center to be sure that it is done.  If not, return to the microwave for 1 minute more.

6 – Serve the salad first, cold; then serve the remaining dinner hot.

–cod from “taste of home” web site; other recipes original.

SMOKED SALMON MIXED SALAD

–smoked salmon (1 piece, packaged)

–salad greens

–tomato (2 slices)

–broccoli (1 small stalk)

–green onions (2 stalks)

–walnuts (1 handful)

–miniature carrots (8)

–honey

–salt and pepper

–extra virgin olive oil

 

1 – Open the package of salmon; remove the skin.  Break into bite-sized pieces.  Set aside.

2 – Place 2 handfuls of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the bowl.  Slice the green onions into one-half inch pieces and the carrots into one-quarter inch pieces, and add to the bowl.  Add the walnuts.  Wash and then cut off the florets, breaking into small pieces; add.  Season with salt, pepper, honey, and olive oil.  Stir well. 

3 – Place the salmon on top of the salad.

4 – Serve cold.

–recipe original.

OVEN FRIED CHICKEN SALAD WITH SPECIAL PARMESAN DRESSING

–4 chicken tenderloins or breast strips

–eggs (2)

–milk (dairy, soy, or almond)

–plain breadcrumbs (boxed)

–salad greens

–tomato (1 medium, chopped)

–avocado (1 medium, chopped)

–baby bella mushrooms (4, chopped)

–Parmesan cheese (shredded)

–onion (2 slices, finely chopped)

–extra virgin olive oil

–garlic powder

–lemon juice

–honey

–white wine

–salt and pepper

–olive oil

 

1 – Chop the tomato and mushrooms, and place in a mixing bowl.  Place one-half package of salad greens in the bowl. Season with salt and pepper.  Set aside.

2 – Add one-quarter cup of extra virgin olive oil to a small bowl suitable for stiring.  Add a dash of lemon juice, and 1 tablespoon of honey.  Add 2 tablespoons of white wine.  Add 2 tablespoons of Parmesan cheese.  Chop the onion finely and then add to the bowl.  Season with salt and pepper.  Stir well.  Pour a limited amount on top of the salad greens.  Stir well.  Add a chopped avocado.  Fold in gently.  Set aside.

3 – Break 2 eggs in a bowl suitable for dipping.  Add 1 teaspoon of milk and beat well.  Season the chicken with garlic powder.  Submerge the chicken in the eggs.  Add one-third cup of breadcrumbs to a plastic bag.  Place the chicken in the bag and shake.  Then submerge the chicken in the egg again.  And then again place the chicken in a plastic bag with breadcrumbs.  Shake well.  Stir the salad dressing again, and spoon about half of it over the chicken.  Microwave for 5 minutes on high.

4 – Serve the chicken hot and the salad cold.

–adapted from The Commander’s Palace New Orleans Cookbook.

A Simple Dinner:  COD WITH PARSLEY IN A CATSUP & LEMON SAUCE / WHITE RICE / BROCCOLI / GREEN SALAD WITH FETA & TOASTED WALNUTS

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

–catsup

–lemon juice

–parsley

–white rice

–broccoli

–salad greens

–Caesar salad dressing

–feta cheese

–toasted walnuts

 

1 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Add one-fourth cup of catsup to a small bowl.  Stir in 3 tablespoons on lemon juice.  Smooth over the cod.  Season with parsley on top.  Drizzle olive oil over the whole.  Set aside.

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

3 – Chop the stalk off a head of broccoli.  Break apart, with a knife, the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (longer for more tender broccoli).

4 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese and handful of toasted walnuts.  (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more.  Do this ahead of time.)  To the mixing bowl, add a small amount of Caesar salad dressing.  Season with salt and pepper.  Stir well.

5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side.  Serve the latter hot.

–cod adapted from my mother’s recipe; other recipes original.

CHICKEN WITH GREEN GRAPES & TARRAGON / WHITE RICE / CAESAR SALAD WITH AVOCADO, TOMATO, FETA, & WALNUTS

–4 chicken tenderloins or breast strips

–green grapes (large bunch)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–fine plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–white rice (instant)

–salad greens

–tomato (1 medium)

–avocado (one-half medium)

–walnuts (a handful)

–feta cheese

–Caesar salad dressing

 

1 – Wash grapes.  Then split each grape lengthwise.  Place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, tarragon, and olive oil.  Cook in the microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Place on top of grapes in the baking dish.  Season with tarragon and a little more olive oil.  Set aside.

3 – Measure two-thirds cup of rice in wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

4 – Pour one-half package of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper, and add to bowl.  Add one-half cup of feta cheese to the bowl, along with the walnuts.  Stir well.  Add Caesar dressing to taste.  Wash an avocado, and then slice one-half in small pieces.  Fold gently into the salad.

5 – Serve the chicken on top of the rice, hot, and serve the salad cold as an appetizer first.

–adapted from The French Microwave Cookbook; salad original.

PAPRIKA TILAPIA WITH WHITE WINE & SHERRY / GREEN SALAD WITH STRAWBERRIES, FETA, & WALNUTS / GARLIC ZUCCHINI WITH ONION

–tilapia (2 medium)

–white wine and sherry (cooking variety us fine)

–paprika

–cream or milk (dairy, soy, or almond, plain)

–plain fine breadcrumbs

–parsley (fresh if possible)

–salt and pepper

–olive oil

–salad greens

–strawberries (fresh, 4 or 5)

–feta cheese

–walnuts (toasted)

–salad dressing of your choice

–onion (1, divided)

–zucchini (1 large)

–garlic powder

 

1 – Place the tilapia in a plastic bag.  Season with olive oil, salt, and pepper.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the tilapia in a covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of sherry.  Sprinkle the tilapia with paprika and parsley.  Set aside.

2 – Peel and slice a zucchini into one-fourth inch slices.  Chop one-half of an onion.  Place the zucchini and onion in a covered baking dish with 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high in the microwave for 4 minutes.

3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl.  Season with salt and pepper.  Add your favorite salad dressing, just to coat.   Transfer to a serving bowl.

4 – Place one-third cup of cream or milk in a microwaveable dish.  Cook on high in the microwave for 1 minute.  Set aside.

5 – Cook the tilapia on high for 6 minutes.  When finished, pour the cream or milk over the whole.

6 – Serve the tilapia and zucchini hot, and the salad cold.

–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.