CHEESY CHICKEN TENDERS TOPPED WITH SWISS CHEESE – SEASONED ARTICHOKES – FRESH GRAPE TOMATOES – CHOPPED GREEN ONIONS

Served with Brussels sprouts and quinoa cooked in chicken broth. . .

For 2:

–3 chicken tenderloins (organic)

–Swiss cheese (one-half slice per chicken tender)

–seasoned artichokes (6 to 8 quartered artichokes, chopped, bottled)

–fresh grape tomatoes (6 to 8)

–chopped green onions (2 stalks)

–salt and pepper

–extra virgin olive oil

–chicken broth (low sodium, non-fat, one-eighth cup)

1 – Place the chicken tenders in a covered baking dish.  Add chicken broth.  Season with salt and pepper.  Place one-half slice of Swiss cheese on top of each piece of chicken.  Chop the artichokes, halve the grape tomatoes, and chop the green onions, placing all atop the chicken.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken for 4 and one-half minutes.  When finished, check the middle piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and vegetables hot, atop quinoa, with a side of Brussels sprouts.

–recipe original.

OPEN – FACED DILLED WILD SALMON SANDWICHES WITH AVOCADO – POACHED EGG – SWISS CHEESE TOPPED WITH HONEY MUSTARD SAUCE & CHOPPED GREEN ONIONS AND PLACED ON HALF A WHOLE WHEAT MUFFIN

This is just delicious. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–dill (dried, 2 teaspoons, divided, bottled)

–avocado (1, sliced, divided)

–poached eggs (2)

–Swiss cheese (1 slice, divided)

–honey mustard sauce (I used honey mustard salad dressing)

–chopped green onions (fresh, 2)

–whole wheat muffin (divided)

1 – Place the salmon in a covered baking dish with one-quarter cup water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 2 minutes.  (Salmon tastes better if slightly undercooked.)

2 – Place each egg in a separate ramekin or small covered bowl.  Season with salt, pepper, and olive oil.  Microwave separately, each egg for 40 seconds. 

3 – Place each half of a whole wheat muffin on an individual plate. Top each muffin with half of the salmon.  Place one-half slice of Swiss cheese on each serving of salmon.  Place one-half avocado on each serving.  Top with a cooked egg.

4 – Microwave a covered one-third cup of honey mustard salad dressing for 30 seconds on high.  Pour half of the dressing on each sandwich.  Top with green onions.

5 – Serve immediately.

–inspired by Salmon Recipe Book:  Delightful Salmon Recipe Made Easy for Beginners, by Les Ilagan.

MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

A Simple Dinner:  BAKED COD SMOTHERED IN SWISS CHEESE & SEASONED WITH OREGANO IN CLAM JUICE SAUCE

For 4:

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

–Swiss cheese (2 or 3 slices, enough to cover cod)

–oregano (fresh if possible, cut from 6 stems; or dried, one-half teaspoon)

–salt and pepper

–olive oil

–clam juice (one-quarter cup)

1 – Pace the cod in a covered baking dish with clam juice.  Season with salt, pepper, and olive oil.  Place Swiss cheese slices on top to cover.  Top with oregano and a few drops of olive oil.

2 – Serve the cod hot.

–recipe inspired by a friend in Boone, North Carolina.