–salmon (the size of 3 decks of cards)
–mushrooms (fresh, I use baby bellas)
–lemon pepper seasoning
–plain fine breadcrumbs (boxed)
–salt and pepper
–potatoes (2 medium)
–rosemary (fresh if possible)
–scallop squash (2 large)
–Italian breadcrumbs (boxed)
–tomato (1 fresh)
–basil (fresh if possible)
1 – Scrub potatoes carefully and rinse. Place in uncovered baking dish. Chop into 1-inch pieces. Season with salt, pepper, rosemary, and olive oil. Add 2 inches of water to the baking dish. Cook (uncovered) for 15 minutes in the microwave on high.
2 – Using a sharp knife, very carefully cut midway through the salmon. Insert sliced mushrooms to cover and a few leaves of spinach. Close salmon and secure with toothpicks. Season with salt, pepper, lemon pepper, and olive oil. Sprinkle a little bit of plain breadcrumbs on top. Finish with a drop of olive oil. Set aside.
3 – Peel scallop squash with a vegetable peeler (some peel will remain, and so wash carefully with soap and water). Slice into 3 serving pieces. Place squash in a plastic bag with a generous amount of olive oil. Season with salt and pepper. Place one-third cup Italian breadcrumbs in the plastic bag and shake well. Cook on high for 5 minutes in the microwave.
4 – Slice tomato. Season with salt, pepper, basil, and olive oil. Place on serving dish.
5 – Cook salmon for 5 minutes in the microwave on high.
6 – Serve all food hot except for the tomato.
–salmon adapted from health magazine distributed by Walgreen’s pharmacy; potatoes, squash, tomato recipes original.
–cod fish (size of 3 decks of cards)
–scallop squash (3)
–salt and pepper
1 – Chop one-half onion and place in bottom of baking dish, covered, with a little water. Cook on high in microwave for 2 minutes. Place cod on top. Drench cod in lemon juice. Season with salt, pepper, and olive oil. Set aside.
2 – Peel zucchini and squash with vegetable peeler. Slice. Chop one-half onion. Place one half of zucchini, squash, and onion in baking dish (covered). Season with salt, pepper, and garlic powder. Add remainder of vegetables to dish. Season with salt, pepper, garlic powder, and olive oil. Cook for 5 minutes in microwave.
3 – Cut off stalk on one bunch of broccoli. Slice the florets and some stem into large pieces. Season with cayenne pepper, salt, pepper, and olive oil. Cook for 5 minutes in microwave.
4 – Cook cod for 5 minutes. If cod has partially broken apart, it is done.
5 – Serve meal hot.
–adapted from Real Simple.
Note: This is an easy dinner after a hard day.
–4 chicken tenderloins or breast strips
–cheese crackers (gluten-free are delicious)
–salt and pepper
–4 scallop squash (or substitute summer squash)
–milk (dairy or soy)
1 – Dump one cup of cheese crackers into plastic bag. Crush with fist. Please chicken in a separate plastic bag. To the chicken, add cayenne pepper, salt, pepper, and olive oil. Dump the bag with the cheese crackers into the bag with the chicken. Shake well. Place in baking dish with cover. Set aside.
2 – Peel four scallop squash with a vegetable peeler. Cut into small slivers. Place in baking dish, uncovered. Season with paprika, salt, pepper, olive oil, and pour one inch of milk into the dish. Cook uncovered on high for five minutes in microwave. Cover to preserve warmth.
3 – Cook the chicken for 5 minutes.
4 – Serve hot.
–chicken adapted from Southern Living Cooking for Two; squash inspired by the web.