–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).
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.
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.
–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.
–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.
–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.
–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.
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.
–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.
–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.
–salmon (size of 3 decks of cards, one-half pound)
–minced, toasted walnuts (1 handful; use a food processor; toast in the microwave for 30 seconds)
–toasted walnuts (2 handfuls, for salad)
–honey
–teriyaki marinade & sauce
–baby lima beans (dried; soak overnight)
–Promise Activ margarine (heart-healthy)
–Brussels sprouts (one-half package)
–onion (one-half, sliced)
–lemon zest (lemon peel, bottled)
–spinach (one-half package, fresh)
–strawberries (6 to 8, fresh)
–balsamic vinegar
–extra virgin olive oil
–salt and pepper
–olive oil
1 – Place two-thirds cup of soaked (overnight) baby lima beans in a slow cooker. Season with salt, pepper, Bac’n pieces, 1 tablespoon of margarine, and a few drops of olive oil. Cook on low for 6 hours; then place setting on “warm” until time for dinner.
2 – Place one-half package of fresh Brussels sprouts on a cutting board. Cut each sprout into 2 pieces. Then place in a large, wide-mouthed, covered baking dish with 1 inch of water. Slice one-half onion, and nestle in amid the sprouts. Season with salt, pepper, olive oil, and lemon zest. Microwave for 15 minutes on high.
3 – Place one-half package of fresh spinach in a mixing bowl. Chop 6 to 8 strawberries into large pieces, and place in the bowl. Add 2 handfuls toasted walnuts to the bowl. Season with honey, salt, pepper, balsamic vinegar. Wait until just before serving before adding the extra virgin olive oil, and stirring well at that time only.
4 – Mince 1 handful of toasted walnuts in a food processor. Place the salmon in a covered baking dish with a little water. Season the salmon with salt and pepper. Then place the walnuts on top. Pour a little honey over the salmon. Season with olive oil. Microwave on high for 5 and one-half minutes (more because of the walnuts covering the top).
5 – Serve the spinach salad as a first course. Then serve the salmon hot, with the lima beans and Brussels sprouts as sides.
–salmon (size of 3 decks of cards, one-half pound)
–toasted walnuts (half a dozen, crushed)
–horseradish (bottled)
–tarragon (fresh if possible)
–chives (bottled)
–parsley (fresh if possible)
–chickpeas (canned)
–green onions (2 stalks, sliced)
–salt and pepper
–olive oil
1 – Place the salmon in a covered baking dish with a little water. Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon. Season with salt and pepper. Spread a generous amount of horseradish over the top of the salmon. Sprinkle the crushed walnuts on top. Season with tarragon, chives, parsley, and olive oil. Microwave on high for 4 and one-half minutes.
2 – Rinse a can of chickpeas. Place one-half can in a serving bowl. Rinse and then chop 2 stalks of green onions. Add to the chickpeas. Season the dish with salt, pepper, and olive oil.
3 – Serve the salmon hot, with the chickpea salad as a side. I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).
–salmon adapted from real Alaskan seafood web site; chickpeas original.
1 – Chop a tomato, and place it in a covered baking dish with a little white wine. Season with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil. Microwave on high for 3 minutes. Nestle the cod in the sauce. Season the cod with salt, pepper, coriander, thyme, garlic powder, cayenne pepper, and olive oil. Set aside.
2 – Place 2 handfuls of fresh spinach in a mixing bowl. Slice 6 to 8 fresh strawberries, and add to the bowl. Slice open an avocado, and remove the pit. Cut the flesh two ways, and then remove, adding to the bowl. Then add 1 handful of toasted walnuts to the bowl. Season with salad dressing of your choice. Stir gently to avoid injuring the avocado pieces.
3 – Place one-half package of fresh Brussel sprouts in a covered baking dish with 1 inch of water. Chop one-half red bell pepper, and place on top. Chop one-half onion, and also place on top. Sprinkle 2 tablespoons of capers on top. Microwave on high for 15 minutes. When finished, sprinkle Parmesan cheese on top, and then recover.
4 – Microwave the cod for 6 minutes on high.
5 – Serve the salad as a first course. Then serve the cod hot, with the Brussel sprouts as a side. I also served canned lentils with this dinner (microwave for 4 minutes).
–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; Brussel sprouts adapted from Real Simple; other recipes original.
–salmon (size of 3 decks of cards, one-half pound)
–crushed almonds (use a food processor to crush)
–honey
–Dejon mustard
–salt and pepper
–olive oil
–spring mix salad
–pears (sliced, one-half medium can)
–toasted walnuts (toast in microwave; use search box for instructions)
–mushrooms (baby bellas, 6 to 8, sliced)
–Italian salad dressing
1 – Place the salmon in a covered baking dish with a little water. Sprinkle crushed almonds on top. Season with salt and pepper. Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil. Pour the sauce on top of the salmon. Set aside.
2 – Fill a mixing bowl with one-half package of spring mix salad greens. Add one-half medium can of sliced pears. Sprinkle 1 handful of toasted walnuts on top. Add 6 to 8 sliced baby bella mushrooms. Stir gently. Add Italian salad dressing to taste and stir again.
3 – Microwave the salmon for 4 and one-half minutes on high.
4 – Serve the salad as a first course. Then serve the salmon. I also served tomato pie and squash casserole as sides. (For recipes, use the search box on this blog.)
1 – Place two thirds cup of great Northern beans in a slow cooker. Add chicken broth to one-half inch above the beans. Season with rosemary, 2 bay leaves, cayenne pepper, salt, pepper, and olive oil. Cook on low for 6 hours. When finished, keep setting on warm until just before time to serve the soup. (There is more preparation; see below.)
2 – Place sliced mushrooms in a covered baking dish with a small amount of brandy, white wine, and chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Place cod atop the mushrooms. Season with salt, pepper, and olive oil. Sprinkle a small amount of plain breadcrumbs on top. Add parsley as a garnish, plus a few more drops of olive oil. Set aside.
3 – Place buttery lettuce, 2 handfuls of blueberries, 2 handful of walnuts, and a little Parmesan cheese in a mixing bowl. Add balsamic vinegar and extra virgin olive oil to taste. Stir well.
4 – Place 4 handfuls of cut green beans in a covered baking dish. Season with salt, pepper, and olive oil. Sprinkle Parmesan cheese on top. Microwave for 5 minutes on high.
5 – Take one-half beans from the slow cooker with a slotted spoon, placing the beans in a food processor. Pulse until smooth. Then add back to the slow cooker, just prior to serving. Stir well.
6 – Prepare 2 slices of garlic bread with a generous sprinkling of garlic powder and a sprinkling of olive oil. Microwave on high for 40 seconds. Break apart the bread and place in the bottom of bowls intended for the soup. Serve the soup atop the garlic bread.
7 – Microwave the cod for 6 minutes on high.
8 – Serve the salad as a first course, the soup as a second, and the cod, hot, with green beans as a third course.
–cod and bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.
–sesame – ginger salad dressing (I use Paul Newman’s)
1 – Place the flounder in the bottom of a large, wide-mouthed, baking dish with a very little water. Drench in lemon juice. Season with coriander, ginger, garlic powder, salt, pepper, and olive oil. Sprinkle 1 chopped green onion on top. Set aside.
2 – Wash and dice potatoes in 1-inch pieces. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, rosemary, olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place one-half package of butter lettuce in a mixing bowl. Slice strawberries and place in a small microwaveable bowl. Add walnuts to the bowl. Squeeze honey on top; then stir gently. Add the strawberries and walnuts to the lettuce. Peel and dice the squash, and then add to the lettuce. Chop 2 green onions and add to the bowl. Season the lettuce with salt and pepper. Add sesame – ginger salad dressing to taste.
4 – Microwave the flounder for 4 and one-half minutes on high.
5 – Serve the salad as a first course. Then serve the flounder hot, with the potatoes as a side.
–flounder and potatoes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.
1 – Thaw the shrimp overnight in the refrigerator. Rinse well. Place in a large, wide-mouthed, baking dish in 1 layer. Add a little water. Microwave for 3 minutes on high. When finished, submerge the shrimp in cold water. Keep in the refrigerator until time for dinner.
2 – Peel and chop, finely, 1 apple. Peel and chop finely 1 Vidalia onion. Place apple and onion in a mixing bowl. Sprinkle with lime juice. Chop finely one-fourth banana pepper, and add to the bowl. Add 1 handful of walnuts to the bowl. Season with ginger, salt, 1 tablespoon of sugar, and cilantro. Stir well. Keep in refrigerator until time for dinner. (If making the salsa ahead, do not add walnuts until just before dinner.)
3 – Place the carrots in a covered baking dish with a little water. Season with dill, salt, pepper, and olive oil. Microwave on high for 5 minutes (longer if want more tender carrots).
4 – Place the spinach in a covered baking dish with 1 inch of water. Season with salt, pepper, garlic, and olive oil. Microwave on high for 5 minutes.
5 – Serve the shrimp cold, with the salsa, and the carrots and spinach as sides.
–salsa adapted from Christine Muhlke’s web site; other recipes original.
1 – Marinate the chicken in a plastic bag with soy sauce and lemon juice for 1 hour prior to preparing dinner. Place the marinated chicken with marinade in a covered baking dish. Season with pepper and ginger. Sprinkle breadcrumbs very sparingly on top. Pour 1 slender thread of honey on top of each piece of chicken. Sprinkle sesame seeds generously on chicken. Dice the green onions into one-fourth inch pieces, and place on top of the chicken. Season with olive oil. Pour additional soy sauce around the chicken. Set aside.
2 – Place 2 handfuls of rice sticks in water to cover. Microwave on high for 10 minutes.
3 – Place one-half package of spring mix salad greens in a mixing bowl. Add chopped red bell pepper, walnuts, red onion. Season with salt and pepper. Add Caesar salad dressing (to taste) and stir well. Fold in a diced avocado.
4 – Microwave the chicken for 5 minutes.
5 – Serve the salad as a first course, and serve the chicken hot, on top of the rice sticks.
–chicken adapted from allrecipes.com; other recipes original.
Note: Tuna can be substitute for chicken, though I have never tried it.
–4 chicken tenderloins or breast strips
–toasted walnuts (toast a large bag in 2 batches; microwave for 2 minutes; stir; then microwave again for 2 minutes; let cool before storing in a plastic bag)
–apple (1, medium)
–mayonnaise
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. When finished, let cool a while before trying to mince.
2 – Chop three-fourth’s of a peeled apple into very fine pieces. Add to a mixing bowl.
3 – Add 1 handful of walnuts to the bowl.
4 – Mince the chicken, and add to the bowl.
5 – Squirt a small amount of mayonnaise on top of the chicken, walnuts, and apple. Stir well. Add more mayonnaise if needed.
6 – Serve as a cold entrée for a hot night, on a lettuce leaf.
–chicken salad adapted from my husband’s college roommate’s mother’s recipe.
1 – Cut open the avocado and discard the pit. Slice finely. Place in a mixing bowl. Dice one-half tomato, and then season with salt and pepper; then place in bowl with avocado. Squirt lemon juice (generously) in bowl. Season with salt, pepper, garlic salt, and cayenne pepper (to taste). Stir well to break up the pieces of avocado. Place in refrigerator until time to serve the appetizer.
2 – Place the chicken in a covered baking dish with a little chicken broth and white wine. Season with salt, pepper, Bac’n pieces, rosemary, and olive oil. Set aside.
3 – Slice one-half 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. Empty one-half package of stuffing on top of the onion. Add walnuts and Parmesan cheese. Season with basil, thyme, salt, pepper, and olive oil. Microwave on high for 2 minutes.
4 – Place the spinach in a large, wide-mouthed, covered baking dish with 1 inch water. Season with salt, pepper, garlic salt, and olive oil. Microwave on high for 5 minutes.
5 – Microwave the chicken for 5 minutes.
6 – Serve the guacamole and bagel chips as an appetizer. Then serve the chicken hot, on top of the stuffing, with the spinach as a side.
–guacamole inspired by food.com; chicken and stuffing adapted from Italian Family Cooking (Edward Giobbi, author); spinach original.
–salmon (size of 3 decks of cards, one-half pound)
–horseradish
–toasted walnuts (to toast a large package of walnuts, divide into two portions, microwave for 2 minutes, stir, microwave for 2 minutes more)
–salt and pepper
–olive oil
–broccoli (1 medium stalk, fresh)
–hot sauce (such as Tabasco)
–Dutch potatoes (one-half package, fresh)
–lima beans
–navy beans
–Bac’n pieces (soy bacon)
1 – Place 1 cup of small butter beans/navy beans in a slow cooker. Add 2 cups of water. Season with salt, pepper, olive oil, and Bac’n pieces. Cook for 6 hours on high. When finished, keep setting on “warm” until time for dinner.
2 – Place half a bag of Dutch potatoes in a covered baking dish with 1 inch of water. Season with salt, pepper, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
3 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Set aside.
4 – Place a dozen walnuts halves/pieces in a plastic bag. Crush with the back of an ice cream spoon. Place in a small mixing bowl. Stir in 2 tablespoons of horseradish. Set aside.
5 – Cut stalk from the broccoli florets and stems. Then cut apart the remainder. Arrange in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes (for crisp tender).
6 – Microwave the salmon for 4 minutes. Then remove from microwave and spread the horseradish – walnuts on top. Microwave for 1 minute more.
7 – Serve the salmon hot with the broccoli, potatoes, and beans as sides.
–salmon adapted from wild Alaska seafood web site; other recipes original.
1 – Before leaving home in the morning, place the green peas in a slow cooker. Add 2 cups of chicken broth. Slice one-half onion and add to cooker. Dice smoked turkey slices and add. Season with salt, pepper, Bac’n pieces, garlic powder, and a few drops of olive oil. Cook on low for 8 to 10 hours.
2 – When ready to prepare dinner, place the chicken in a plastic bag. Season with salt, pepper, paprika, Bac’n pieces, and olive oil. Shake well. Place the chicken in a covered baking dish with a little chicken broth. Sprinkle a generous amount of Parmesan cheese on top. Set aside.
3 – Slice one-half onion and place in covered baking dish with a little chicken broth. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. When finished, add stuffing to the dish. Then add walnuts, berries, and chicken broth almost to cover. Stir. Season with olive oil. Microwave on high for 2 minutes.
4 – Slice the tomatoes and place on a serving plate. Slice the green onions and sprinkle on top. Sprinkle feta and capers on top. Season with salt, pepper, basil, basalmic vinegar, and extra virgin olive oil.
5 – Microwave the chicken for 5 minutes.
6 – Serve the soup as a first course. Then serve the chicken on top of the stuffing, with the tomato salad on the side.
Note: This is a make-ahead luncheon for 4 people. The lima beans must be soaked overnight.
–8 chicken tenderloins or breast strips
–olive oil
–salt and pepper
–apples (1 and one-half, small)
–walnuts (1 cup, small pieces)
–mayonnaise
–Bibb lettuce leaves (1 for each serving)
–lima beans (tiny, dried, 1 cup)
–Bac’n pieces (soy bacon)
–Promise Activ margarine (heart-healthy)
1 – Place the chicken in covered baking dish with a little water. Season with salt, pepper, and olive. Microwave for 11 minutes on high. When finished, dice the chicken, and add to a mixing bowl. Chop the apple, and add to the chicken. Add the walnuts. Spoon mayonnaise, to taste, to the chicken salad. Stir well. Refrigerator. When ready to serve, add a bit more mayonnaise.
2 – You have soaked the lima beans overnight. Rinse in a colander. Add to a slow cooker with 3 cups of water. Season with Bac’n pieces, margarine, salt, pepper, and olive oil. Cook on high for 4 hours. When finished, keep on warm setting until ready to serve.
3 – Serve the chicken salad cold, on a bibb lettuce leaf, and serve the lima beans as a side.
–chicken salad adapted from my husband’s college roommate’s recipe; lima beans original.
1 – Rinse the mushrooms and celery. Then slice the mushrooms, celery, and onion. Place in a covered baking dish with a little chicken broth. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes. Break apart the whole wheat bread, and stir into the vegetables. Place the cod on top. Season with salt, pepper, olive oil, and parsley. Set aside.
2 – Rinse the butter beans in a colander. Place in a covered baking dish with a little water. Season with pepper and olive oil. Microwave on high for 3 minutes.
3 – Place one-half package of salad greens in a mixing bowl. Pour in the feta cheese and walnuts. Break apart the avocado and dice. Gently flow in the avocado with your favorite salad dressing. Sprinkle the top with croutons.
4 – Microwave the cod and dressing for 7 minutes (more because of the volume of food). Cod is done when it begins to break apart.
5 – Serve the cod on top of the dressing, hot, with the hot butter beans as a side. Serve the salad cold as an appetizer.
1 – Place the cod in a plastic bag. Drench with lemon juice. Then add a small amount of olive oil. Season the cod, in the bag, with salt, pepper, and garlic powder. Set aside briefly. Microwave 2 tablespoons of margarine in a small bowl for 20 seconds. Stir in the herbs, minced. Then stir in breadcrumbs to reach a consistency of paste. Place the cod from the plastic bag in a covered baking dish, with a little water. Spread the breadcrumb mixture on top of the cod. Set aside.
2 – Cut off the stalk of the broccoli, leaving some stem and the florets. Cut into portions. Place in a covered baking dish. Season with basil, garlic powder, salt, pepper, and olive oil. Microwave on high for 4 minutes.
3 – Add two handfuls of salad greens to a mixing bowl. In a separate, small bowl, pour the honey, and then the walnuts. Stir well. Empty the honeyed walnuts into the salad. Then add Parmesan cheese to taste. Season with salt, pepper, lemon juice, wine, and olive oil. Stir well.
4 – Microwave the cod for 6 minutes. When finished, check to be sure that cod has started breaking apart, which will indicate it is done. If not, replace for a bit longer in the microwave.
5 – Serve the salad cold, as a first course. Serve the cod and broccoli hot.
1 – Open the package of salmon; remove the skin. Break into bite-sized pieces. Set aside.
2 – Place 2 handfuls of salad greens in a mixing bowl. Chop the tomato, season with salt and pepper, and add to the bowl. Slice the green onions into one-half inch pieces and the carrots into one-quarter inch pieces, and add to the bowl. Add the walnuts. Wash and then cut off the florets, breaking into small pieces; add. Season with salt, pepper, honey, and olive oil. Stir well.
1 – Place the cod in a covered baking dish with a little water. Season with salt and pepper. Add one-fourth cup of catsup to a small bowl. Stir in 3 tablespoons on lemon juice. Smooth over the cod. Season with parsley on top. Drizzle olive oil over the whole. Set aside.
2 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish. Add two-thirds cup of water. Season with a half teaspoon of salt and a couple of drops of olive oil. Cook in the microwave on high for 3 minutes. Let sit at least 5 minutes.
3 – Chop the stalk off a head of broccoli. Break apart, with a knife, the florets and stems. Place in a covered baking dish. Season with salt, pepper, and olive oil. Cook on high in the microwave for 4 minutes (longer for more tender broccoli).
4 – Place 2 handfuls of salad greens in a mixing bowl. Add one-half cup of feta cheese and handful of toasted walnuts. (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more. Do this ahead of time.) To the mixing bowl, add a small amount of Caesar salad dressing. Season with salt and pepper. Stir well.
5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side. Serve the latter hot.
–cod adapted from my mother’s recipe; other recipes original.
1 – Wash grapes. Then split each grape lengthwise. Place in bottom of covered baking dish. Add one-fourth cup of white wine and one-fourth cup of chicken broth. Season with salt, pepper, tarragon, and olive oil. Cook in the microwave on high for 3 minutes. Set aside.
2 – Place chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour in one-third cup of breadcrumbs. Shake well. Place on top of grapes in the baking dish. Season with tarragon and a little more olive oil. Set aside.
3 – Measure two-thirds cup of rice in wide-mouthed, large, covered baking dish. Add two-thirds cup of chicken broth. Season with salt. Cook on high in the microwave for 3 minutes. Let sit for at least 5 minutes.
4 – Pour one-half package of salad greens in a mixing bowl. Chop the tomato, season with salt and pepper, and add to bowl. Add one-half cup of feta cheese to the bowl, along with the walnuts. Stir well. Add Caesar dressing to taste. Wash an avocado, and then slice one-half in small pieces. Fold gently into the salad.
5 – Serve the chicken on top of the rice, hot, and serve the salad cold as an appetizer first.
–adapted from The French Microwave Cookbook; salad original.
1 – Place the tilapia in a plastic bag. Season with salt, pepper, oregano, and olive oil. Place a generous portion of croutons in a separate plastic bag. Crush against the kitchen counter with your fist. Then pour the crushed croutons in the bag with the tilapia. Shake well. Place the tilapia in a covered baking dish with a little water. Pour any remaining croutons over the top. Cook in the microwave on high for 5 minutes.
2 – Place 2 handfuls of salad greens in a mixing bowl. Chop the tomato and onion, and place in the bowl. Add the feta, walnuts, and about 2 dozen capers. Pour some of the caper juice into the salad. Salt and pepper the salad. Add olive oil to taste. Stir well.
3 – Serve the hot tilapia with the cold salad on the side.
Note: You may substitute deveined, tail-off shrimp for the tilapia.
–2 tilapia (medium)
–curry
–ginger
–cayenne pepper
–clam juice
–onion (1 medium, divided)
–lemon juice
–fine plain breadcrumbs (boxed)
–olive oil
–salt and pepper
–squash (4 small, fresh)
–Bac’n pieces
–green beans (frozen)
–walnuts
1 – Slice half an onion and place in bottom of covered baking dish. Add one-quarter cup of clam juice. Season with salt, pepper, and olive oil. Cook on high in the microwave for 3 minutes. Set aside.
2 – Place the tilapia in a plastic bag. Drench in lemon juice. Season with salt, pepper, and olive oil. Add one-third cup of breadcrumbs. Shake well. Place in the baking dish with the clam juice. Season the tilapia, on top, with the curry, ginger, cayenne pepper, and a little more olive oil. Set aside.
3 – Slice the squash and one-half onion. Place in covered baking dish in layers, adding Bac’n pieces, salt, pepper, breadcrumbs, and olive oil to each layer. Cook in the microwave on high for 4 minutes.
4 – Add two handfuls of green beans to a covered baking dish. Top with salt, pepper, olive oil, and a handful of walnuts. Cook on high in the microwave for 4 minutes.
5 – Cook the tilapia for 6 minutes on high in the microwave.
6 – Serve the dinner hot.
–tilapia adapted from White House Chef Cookbook; squash and green beans original.
1 – Place the tilapia in a plastic bag. Season with olive oil, salt, and pepper. Add one-third cup of breadcrumbs to the bag. Shake well. Place the tilapia in a covered baking dish. Add one-fourth cup of white wine and one-fourth cup of sherry. Sprinkle the tilapia with paprika and parsley. Set aside.
2 – Peel and slice a zucchini into one-fourth inch slices. Chop one-half of an onion. Place the zucchini and onion in a covered baking dish with 1 inch of water. Season with salt, pepper, garlic powder, and olive oil. Cook on high in the microwave for 4 minutes.
3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl. Season with salt and pepper. Add your favorite salad dressing, just to coat. Transfer to a serving bowl.
4 – Place one-third cup of cream or milk in a microwaveable dish. Cook on high in the microwave for 1 minute. Set aside.
5 – Cook the tilapia on high for 6 minutes. When finished, pour the cream or milk over the whole.
6 – Serve the tilapia and zucchini hot, and the salad cold.
–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.
1 – Place the salmon in a covered baking dish with a little water. Season with cumin, paprika, cayenne pepper, salt, pepper, and olive oil. Set aside.
2 – Cut off cauliflower from head in small pieces. Add to a large, covered baking dish. Add 1 inch of white wine. Season with garlic, salt, pepper, and olive oil. Cook on high in microwave for 10 minutes. When finished, sprinkle Parmesan cheese over the whole.
3 – Add 2 handfuls of salad greens to mixing bowl. Add 1 handful of walnuts and one-half cup of feta cheese. Season with salt and pepper. Add 2 tablespoons of Caesar salad dressing. Stir well.
4 – Cook the salmon on high for 4 and one-half minutes. Test when finished, in center, to be sure it is done. If not, return to microwave for 1 minute.
5 – Serve the salad cold while the salmon is cooking. Serve the salmon and cauliflower hot. Place the maple syrup on the table for pouring, sparingly, on the salmon.
–salmon adapted from glory of my life blog; salad and cauliflower original.
1 – Place the chicken in a covered baking dish. Season with salt, pepper, tarragon, and olive oil. Add a little water. Cook the chicken on high in the microwave for 5 minutes. Set aside.
2 – Chop the tomato. Place in a tightly covered baking dish. Season with salt, pepper, Cajun seasoning, and olive oil. Add one-fourth cup of water. Microwave on high for 5 minutes. Set aside.
3 – Slice the okra lengthwise (be careful of your fingers!). Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce. Season with salt, pepper, Cajun seasoning, and olive oil. Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15. (Be sure cover is airtight.)
4 – Peel the apple with a vegetable peeler. Chop into very fine pieces. Add to mixing bowl. Season with salt and pepper.
5 – Mince the chicken with a knife, finely. Add to the mixing bowl with the apple.
6 – Add the walnuts.
7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts. Stir well. Sprinkle more tarragon on top. Place chicken salad in the refrigerator to cool, while the okra cooks.
8 – Serve the chicken salad cool and the okra with tomato hot.
–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.
Note: If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon. Otherwise, regular salmon is just fine.
–salmon (size of 3 decks of cards)
–spinach (fresh, half a package)
–carrot (1, medium)
–mushrooms (3, baby bellas are good)
–honey
–feta cheese (one-half carton)
–onion (one-half)
–oregano and basil (fresh if possible)
–salt and pepper
–walnuts (one handful)
–red wine
–olive oil
1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish. Add a little water, and season with salt, pepper, and olive oil. Cook for 4 and one-half minutes in the microwave on high. When finished, test to see that center of salmon is done. If not, replace in microwave for 1 more minute. Place the salmon in the refrigerator or freezer (briefly) to cool.
2 – Place spinach in a mixing bowl. Peel and slice the carrot; slice the mushrooms. Add to the mixing bowl. Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl. Chop half an onion and add to the bowl. Season with oregano, basil, salt, pepper, and olive oil. Add 2 tablespoons of red wine to the bowl. Stir well. Set aside.
3 – Break apart the salmon, discarding the skin. Fold the salmon gently into the rest of the salad ingredients. Pour into serving bowl. Place walnuts on top.
1 – Thaw shrimp overnight in the refrigerator. Dump shrimp into large, wide-mouthed, covered baking dish. Cook on high for 3 minutes. Pour cold water over the shrimp and rinse. Then leave sitting in cold water. Set aside.
2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl. Season with salt, pepper, and oregano. Add 2 tablespoons of your favorite salad dressing. Stir well.
3 – Drain the shrimp. Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top. Place cocktail sauce in dipping cup.
4 – Serve the shrimp with cocktail sauce and the salad cold.
–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.
–buttery crackers (one-half package, Ritz or Breton is good)
–cayenne pepper
–apple (1 medium)
–walnuts (1 cup, halves and pieces)
–salad greens
–red wine (cooking wine is fine)
–olive oil
–salt and pepper
1 – Place the cod in a plastic bag. Season with salt, pepper, cayenne pepper, olive oil. Place one-half package of crackers in a separate plastic bag. Pound with your fist on the counter to break into very fine crumbs. Add the crumbs to the bag with the cod, and shake well. Place the cod in a covered baking dish. Add a little water. Cook for 5 minutes in the microwave on high. Uncover so that the cod will cool.
2 – Peal the apple, and then slice it in 1-inch pieces. Add to mixing bowl.
3 – Spread 2 cups of walnuts on a microwaveable plate. Cook for 2 minutes in the microwave on high. Remove from the oven and then stir. Cook 2 more minutes on high. Add the walnuts to the mixing bowl.
4 – Add 2 handfuls of salad greens to the mixing bowl. Season with salt, pepper, olive oil, and red wine. Stir well.
5 – Break up the cod into bite-sized pieces. Then fold into the mixing bowl with the rest of the salad.
Note: This is delicious, to our tastes, that is. An easy company meal.
–3 catfish (small filets)
–walnuts
–cereal flakes (corn flakes, Special K, etc.)
–maple syrup
–butter or margarine
–salt and pepper
–olive oil
–spinach (fresh, pre-packaged)
–mushrooms (I use baby bellas, 4 or 5)
–zucchini (1 medium)
–feta cheese
–Caesar dressing
–quonoa (boxed)
–chicken broth (non-fat, low sodium)
1 – Pour two-thirds cup of quinoa in large, wide-mouthed baking dish with cover. Add one and one-third cups chicken broth. Cook on high in microwave for 6 minutes; then continue cooking on 50 percent power for 9 minutes. Set aside, with cover to preserve warmth.
2 – Prepare salad by chopping zucchini and mushrooms. Add 2 handfuls of spinach and one-fourth small package of crumbled feta cheese. Season with salt and pepper. Set aside.
3 – Using food processor, pulse one-fourth cup of cereal and one-fourth cup of walnuts until smooth. Place catfish in plastic bag, seasoning with salt, pepper, and olive oil. Pour in the cereal – walnut mixture, shaking well. Place in baking dish with cover. Set aside.
4 – Heat 2 tablespoons of butter in microwaveable dish with cover for 20 seconds. Add one-fourth cup of maple syrup. Stir. Set aside.
5 – Add Caesar dressing to salad to taste, not too much. Serve the salad as an appetizer, while you cook the catfish.
6 – Cook the catfish for 6 minutes in the microwave on high.
7 – After finishing the salad, serve the hot catfish on top of the warm quinoa. Use the maple – butter sauce as a dipping sauce (or pour over catfish if desired).
1 – Place cod in covered baking dish. Add a little water. Snip small bits of thyme on top of the cod. Drench the cod in lemon juice. Place the black olives on either side of the cod (but not on top, which would affect cooking time). Season with salt, pepper, and olive oil. Set aside.
2 – Dump half a package of mixed salad greens in a mixing bowl. Add 2 handfuls of walnuts. Chop one-half onion, and then add to salad. Add croutons (whatever number desired). Salt and pepper the salad. Add Caesar dressing, amount desired. Stir well.
3 – Cook the cod for 5 minutes in the microwave on high.
1 – Prepare the chicken 30 minutes ahead of mixing the chicken salad. (The chicken will dice more easily if cool.) Place the chicken in baking dish with cover. Sprinkle with salt and pepper and season with a very small amount of olive oil. Cook chicken for 5 minutes in the microwave.
2 – When chicken has cooled, cut in small pieces. Place in mixing bowl.
3 – Peel and dice the apple. Place in mixing bowl with chicken.
4 – Add one-half cup of finely chopped walnuts to the same mixing bowl.
5 – Stir in two tablespoons of mayonnaise. Add more mayonnaise to reach desired consistency.
