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.

PARSLEYED BAKED COD SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH BUTTON MUSHROOMS & MINCED GARLIC IN A WHITE WINE VINEGAR SAUCE

Any white fish will do just fine. . .the garlic makes the dish with mushrooms work best. . .

For 2:

–cod (room temperature, size of 2 decks of cards, one-half pound)

–parsley (dried, 1 tablespoon, bottled)

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

–mushrooms (button, bottled, 4 or 5)

–minced garlic (bottled, 1 tablespoon)

–white wine vinegar (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine vinegar, pouring over the cod.  Season the cod with salt and pepper.  Sprinkle breadcrumbs and minced garlic on top.  Add mushrooms.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod with mushrooms hot.

–recipe original.