CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

CHEESE – GARLIC – LEMON CHICKEN TENDERS WITH SHREDDED PARMESAN – SHREDDED MOZZARELLA – MINCED GARLIC – LEMON PEPPER – LEMON JUICE – SUGAR – PARSLEY

The sweetness of sugar eliminates the “bite” of the lemon, creating a sweet and sour flavor that pleases. . .

For 2:

–3 chicken tenderloins

–Parmesan cheese (one-eighth cup, packaged)

–mozzarella cheese (one-eighth cup, packaged)

–minced garlic (1 tablespoon, bottled)

–lemon pepper (bottled, 1 tablespoon)

–lemon juice (bottled, 4 or 5 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Sprinkle with lemon juice.  Season with salt, pepper, lemon pepper, sugar, and garlic.  Sprinkle the cheese on top.  Then finish with parsley and a drop or two of olive oil (the cheese will create the fat in the recipe).

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, replace in the microwave for 30 seconds more.

3 – Serve the chicken hot.

–recipe adapted from Real Simple magazine.

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

SALMON TOPPED WITH BREADCRUMBS – MINT – PARSLEY – LEMON – SUGAR IN WHITE WINE SAUCE

–salmon (size of 4 decks of card, 1 pound)

–breadcrumbs (plain, boxed)

–mint

–parsley (fresh)

–lemon juice

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little white wine.  Drench the salmon in lemon juice.  Sprinkle sugar and plain breadcrumbs on top.  Season with salt, pepper, mint, chopped parsley, and olive oil.

2 – Microwave on high for 7 and one-half minutes.

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

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

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

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

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 WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

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

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

BASIL SALMON WITH PEPPERS – TOMATO – GREEN ONIONS / GREEN SALAD WITH STRAWBERRIES & GREEN ONION IN TANGY DRESSING

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

–basil (fresh if possible)

–red bell pepper (one-half, fresh)

–tomato (1, medium, fresh)

–green onions (10 stalks, divided

–spinach (fresh, one-third package)

–spring mix (fresh greens, one-third package)

–strawberries (sliced, about 10)

–balsamic vinegar

–white wine

–sugar (one-third cup)

–salt and pepper

–olive oil,

1 – Slice the red pepper (one-half) and chop the tomato.  Slice 4 green onions in one-half inch pieces and place pepper, tomato, and onions in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the pepper, tomato, and onion.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Place the spinach and spring greens in a mixing bowl.  Slice the strawberries and add to the bowl.  Slice 6 green onions in one-half inch pieces and place in the bowl.  Season the salad with balsamic vinegar, wine, and olive oil.  Add the sugar.  Stir well.

3 – Microwave the salmon for 5 and one-half minutes on high (more because of the vegetables).

4 – Serve the salmon hot, with the cold salad as a side.

–salmon adapted from Italian Family Cooking (Edward Giobbi, author); salad adapted from allrecipes.com.