COD WITH PARSLEYED BREADCRUMBS IN WORCESTERSHIRE & LEMON SAUCE / ANGEL HAIR SLAW WITH TOMATO – CHICKPEAS – VIDALIA ONION 

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

–Italian parsley (fresh is possible)

–plain breadcrumbs (boxed)

–Worcestershire sauce

–lemon juice

–salt and pepper

–olive oil

–angel hair slaw (raw cabbage)

–sugar

–tomato (1, medium)

–chickpeas (one-half can)

–Vidalia onion (1, small)

–mayonnaise

1 – Place cod in a covered baking dish with a very small amount of water.  Drench in lemon juice and Worcestershire sauce.  Season with salt and pepper. Sprinkle breadcrumbs and minced parsley on top.  Finish with a few drops of olive oil.  Set aside.

2 – Empty half a package of angel hair slaw into a mixing bowl.  Chop the tomato, season with salt and pepper, and place in bowl.  Add one-half can of chickpeas.  Slice 1 small Vidalia onion, and add to bowl.  Season with salt, pepper, and 1 teaspoon of sugar.  Add mayonnaise to taste.  Stir well.

3 – Microwave the cod for 6 minutes on high.

–cod adapted from The Guardian web site; slaw original.

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ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

–green olives (about a dozen, sliced in half)

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

CHICKEN ATOP SLAW IN WHITE WINE – BROTH SAUCE / GREEN PEAS WITH PARMESAN & GARLIC

–4 chicken tenderloins or breast strips

–slaw (one-half package, fresh)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–green peas (frozen, one-half package)

–Parmesan cheese (shredded, packaged)

–garlic (fresh, one-half pod)

–salt and pepper

–olive oil

1 – Rinse slaw well in a colander, and then place the slaw in a covered baking dish.  Place chicken atop the slaw.  Add a little chicken broth and a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – Place green peas in a covered baking dish.  Chop one-half pod of fresh garlic, and add to the peas.  Season with salt, pepper, olive oil, and Parmesan cheese (the last generously).  Microwave on high for 4 minutes.

3 – Microwave the chicken and slaw for 7 minutes.

4 – Serve the chicken atop the slaw, with the peas as a side.  Serve the dinner hot.

–recipes adapted from Real Simple.

FISH N’ CHIPS / TOMATO – BASIL SLAW

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

–potatoes (2 medium)

–cornbread stuffing mix (boxed)

–olive oil

–salt and pepper

–angel hair cabbage (packaged)

–tomato (1 medium)

–basil (fresh if possible)

–sugar

–white wine (cooking wine is fine)

 

1 – Slice the potatoes lengthwise, like French fries.  Place in one layer in a large, uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 25 minutes.  Check from time to time to be sure that the water has not boiled out.  When finished, cover to preserve warmth.

2 – Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Place one-half cup of cornbread stuffing mix in a second plastic bag.  Pound with fist on counter to reduce to fine consistency.  Pour the stuffing mix into the bag with the cod.  Shake well.  Set aside.

3 – Rinse the cabbage in water, and then drain.  Chop the tomato into small pieces, and then add to the cabbage.  Season with salt, pepper, olive oil, basil, and 2 tablespoons of white wine.  Stir well.  Transfer to serving bowl.

4 – Cook the cod for 6 minutes in the microwave on high.

5 – Serve the cod and potatoes hot, and the salad cold.

–recipes original.

COD WITH PAPRIKA, THYME, AND CILANTRO / SLAW WITH HONEY, SHERRY, AND DEJON MUSTARD

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

–paprika

–thyme, cilantro (fresh if possible)

–lemon juice

–olive oil

–salt and pepper

–shredded cabbage (one-half package)

–honey

–sherry (cooking sherry is fine)

–Dejon mustard

–onion (one-half, medium)

–green olives (one-half cup)

 

1 – Place the cod in a baking dish with cover.  Drench with lemon juice.  Add a little water.  Season with paprika, thyme, cilantro, salt, pepper, and olive oil.  Set aside.

2 – Place shredded cabbage in a mixing bowl.  Add 2 tablespoons of honey, 2 tablespoons of sherry, and 1 tablespoon of Dejon mustard. Chop onion and add to the mixing bowl.  Cut the green olives into two pieces each and add to the bowl.  Season with salt, pepper, and olive oil.  Stir well.

3 – Cook the cod for 5 minutes on high in the microwave.

4 – Serve the cod hot and the slaw cold.

–cod and slaw inspired by Yummly, Food52, on the web.

CUMIN TILAPIA WITH CHIVES AND LIME / WHITE RICE / SLAW / TOMATO

–2 tilapia

–cumin

–lime juice

–garlic powder

–chives

–salt and pepper

–olive oil

–white rice (instant)

–cabbage (shredded, pre-packaged)

–sugar

–Dejon mustard

–mayonnaise

–tomato

–green olives

 

1 – Place tilapia in a covered baking dish.  Add a little water and 2 squirts of lime juice (about 2 tablespoons).  Season with cumin, chives, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Measure two-thirds of a cup of white rice into a large, wide-mouthed baking dish with cover.  Add two-thirds cup of water and one-fourth teaspoon of salt.  Cook for 3 minutes on high in the microwave  Let sit for at least 5 minutes.

3 – Empty one-half package of shredded cabbage in a mixing bowl.  Add 1 tablespoon of sugar, 2 squirts of lime juice, 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a sprinkling of salt and pepper.  Stir well.

4 – Slice a tomato.  Season with salt, pepper, and olive oil.  Place on a serving dish with a few green olives.

5 – Cook the tilapia for 5 minutes in the microwave on high.

6 – Serve the tilapia hot, on top of the warm rice, with the cold slaw, tomato, and olives on the side.

–recipes original, except the slaw, adapted from my mother’s kitchen.