A Simple Dinner:  BASIL CHICKEN PARMESAN WITH MARINARA SAUCE

For 2:

This takes little time to put together, and you probably have all the ingredients in your kitchen now. . .also tasty. . .the basil is an addition that improves this classic Italian dish. . .

–3 chicken tenderloins

–basil (dried, 1 teaspoon)

–Parmesan cheese (shredded, one-quarter cup)

–marinara sauce (spaghetti or pasta sauce; I used Bertoli; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Place 1 tablespoon of marinara sauce atop each piece of chicken.  Season with salt, pepper, and basil.  Sprinkle Parmesan cheese on top.  Finish with just a few drops of extra virgin olive oil (too much will make for too much grease).

2 – Microwave the chicken on high for 5 minutes.  When finished, cut into the center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

A Simple Dinner: HERB COD IN BASIL – TOMATO CREAM SAUCE

For 4:

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

–basil – tomato spaghetti sauce (I used Newman’s Own)

–almond creamer (or dairy or soy)

–herbs of your choice (be generous; I used basil, thyme, oregano, and herbs de provence)

–salt and pepper

–olive oil

1 – Pour one-half container of basil – tomato spaghetti sauce in a mixing bowl.  Add one-fourth cup of almond creamer (or dairy or soy).  Stir well.  Place in a covered baking dish.  Microwave on high for 3 minutes.  Stir again.

2 – Place cod in the tomato – creamer sauce, spooning some sauce on top.  Sprinkle herbs of your choice on top of the cod, being generous.  Then season with olive oil.

3 – Microwave for 8 minutes on high.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe original.

COD CREOLE WITH CELERY – ONION – PARSLEY IN SPAGHETTI SAUCE / COUSCOUS

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

–celery (1 stalk, chopped)

–onion (one-half, chopped)

–parsley (fresh, 1 handful, chopped)

–spaghetti sauce (bottled, two-thirds cup)

–Creole seasoning (bottled)

–couscous (boxed)

–salt and pepper

–olive oil

1 – Chop the celery, onion, and parsley, and place in a covered baking dish with two-thirds cup of spaghetti sauce.  Microwave on high for 4 minutes.  Then place the cod atop the sauce.  Season with Creole sauce, salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous in a covered baking dish.  Season with salt.  Add 1 cup of water and a little olive oil.  Microwave on high for 2 minutes.

3 – Microwave the cod on high for 8 minutes.

4 – Serve the cod and sauce, hot, atop the couscous.  I also served tomato pie (for recipe, use the search box on this blog).

–adapted from To the Taste of a King (a shrimp recipe).