GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

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

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

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

OVEN FRIED CALAMARI/SQUID ROLLED IN GARLIC – HERB BREADCRUMBS & ACCOMPANIED BY CORNBREAD DRESSING WITH TOASTED WALNUTS – PARSLEY – WHITE WINE – CHICKEN BROTH

Note:  If you buy 1 large squid, microwave in water for 15 minutes in a deep baking dish.  If you buy numerous smaller squid and tentacles, microwave in water for 10 minutes.  Squid will remain chewy.

For 4:

–calamari/squid (thawed from frozen, 1 package)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–cornbread dressing (stuffing; I used Pepperidge Farm herb cornbread)

–toasted walnuts (1 handful, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-fourth cup)

–chicken broth (low sodium, no fat)

1 – Place the squid in a deep, uncovered, baking dish with 2 inches of water.  If large, microwave for 15 minutes on high.  If numerous small squid, microwave for 10 minutes on high.  Remove the squid from the water with a slotted spoon, and slice into rings.  Then place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a generous amount of garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Chop a handful of toasted walnuts, a handful of fresh parsley, and add to a covered baking dish.  Add one-fourth cup of white wine to the baking dish.  Stir.  Add 2 cups of cornbread stuffing, and a generous amount of chicken broth to moisten.  Season with a few drops of olive oil.   Stir.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

3 – Place the squid in one layer in a covered baking dish.  Microwave for 1 and one-half minutes more.

4 – Serve the calamari/squid hot, atop the dressing.

–squid/calamari adapted from Ed Giobbi’s Eat Right, Eat Well—the Italian Way.

FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

–chicken and stuffing inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–herb dressing (I used Pepperidge Farm herb cornbread stuffing)

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

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

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

3 – Serve the chicken hot, with the cold sauce on the side.

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

A Simple Dinner: TUNA STEAK SALAD WITH APPLE & TOASTED WALNUTS

–tuna steaks (2; or 2 cans of tuna fish in water)

–apple (1, fresh)

–toasted walnuts (2 handfuls; toast half a large package on high in the microwave for 2 minutes; stir; then toast again for 2 minutes)

–mayonnaise

–salt and pepper

–olive oil

1 – Place 2 tuna steaks in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake the tuna with a fork.  Place in a mixing bowl.

2 – Wash and then chop 1 apple into fine pieces.  Add to the mixing bowl.

3 – Add 2 handfuls of walnuts to the mixing bowl.  Add mayonnaise to taste.  Stir well.

4 – Serve the tuna salad warm or cold.

–tuna salad adapted from my husband’s college roommate’s mother’s recipe.

A Simple Dinner: CHICKEN WITH HONEY – TOASTED WALNUTS – DIJON – BROTH SAUCE / QUINOA IN BROTH

–4 chicken tenderloins or breast strips

–honey

–toasted walnuts (1 handful)

–Dijon mustard

–chicken broth (non-fat, low sodium)

–quinoa (boxed)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Place 1 handful of toasted walnuts, 3 tablespoons of honey, 1 tablespoon of Dijon mustard, and one-half cup of chicken broth in a food processor.  Pulse until smooth.  Pour the sauce atop the chicken.  Add a drop or two of olive oil.  Microwave the chicken for 5 and one-half minutes on high.

3 – Serve the chicken with sauce atop the quinoa.  I also served a salad and barbecued beans (recipes, see the search box on this blog).

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

WALNUT SALMON WITH PARSLEY – GARLIC – DIJON IN WHITE WINE SAUCE

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

–walnuts (1 handful, halves and pieces)

–garlic powder

–parsley (fresh if possible)

–Dijon mustard

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little white wine.  Season the salmon with garlic powder, chopped parsley, salt, pepper, and olive oil.  Drop dabs of Dijon mustard atop the salmon to taste.  Place walnuts atop the salmon, with some in the sauce.  Microwave on high for 4 and one-half minutes.

2 – Serve the salmon hot.  I also served a salad, beans, and corn (recipes, see the search box).

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

LEMONY CHICKEN WITH PARSLEY & GARLIC IN DEJON – WHITE WINE – BROTH SAUCE / BUTTER LETTUCE SALAD WITH PINEAPPLE & TOASTED WALNUTS IN GINGER – SESAME DRESSING / CAULIFLOWER & ONIONS WITH THYME IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–parsley

–garlic powder

–Dejon mustard (I used Grey Poupon)

–white wine

–flour

–chicken broth (non-fat, low sodium)

–butter lettuce (half a package)

–pineapple (in chunks, one-third can)

–toasted walnuts (1 handful)

–ginger-sesame salad dressing (I used Paul Newman’s)

–cauliflower (1 head, broken apart

–onion (1, whole)

–thyme (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard.  Microwave on high for 1 minute and 20 seconds.  Stir well.  In a separate cup, place 1 tablespoon of flour.  Slowly add the broth mixture to the flour, stirring briskly.  Pour the sauce on top of the chicken.  Season the chicken with parsley, garlic, and a little more olive oil.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Add one-third can of chunk pineapple and 1 handful of walnuts.  Stir well.  Just before serving, add ginger – sesame salad dressing to taste, and stir again.

3 – Wash and cut off the cauliflower in chunks.  Place in a covered baking dish with 1 inch of chicken broth.  Cut 1 onion into 8 pieces, and place atop the cauliflower.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

4 – Microwave the chicken on high for 5 and one-half minutes.

5 – Serve the salad as a first course.  Then serve the chicken hot, with the cauliflower and onion as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.