Note: My husband Paul gave this dinner five stars.
–black-eyed peas (frozen, one cup)
–chicken broth (non-fat, low sodium)
–Cajun or Creole seasoning
–salt and pepper
–chickpeas (garbanzo beans, 1 can)
–garlic powder (to taste)
–lemon juice (2 tablespoons)
–toasted sesame seeds (2 tablespoons)
–cumin (bottled, 1 teaspoon)
–4 chicken tenderloins or breast strips
–hot sauce (one-half teaspoon, such as Tabasco or Louisiana)
–mushrooms (4 baby bellas)
–onion (one-half, medium)
–Bac’n pieces (soy bacon)
–English muffin (whole wheat, sliced open)
–tomato (1 medium)
–Parmesan cheese (shredded)
–crackers or pita bread
1 – Measure 1 cup of black-eyed peas into a slow cooker. Add 1 and one-half cup of chicken broth. Season with Cajun or Creole seasoning, salt, pepper, and olive oil. Cook on low for no more than 6 hours. Place on warm setting when finished.
2 – Drain chickpeas in a colander. Place in a food processor. Add garlic powder to taste, lemon juice, sesame seeds, cumin, and 2 drops of olive oil. Add one-half cup of water. Pulse until blended to fine consistency. When serving, sprinkle top with paprika. Serve with crackers or pita bread.
3 – Slice mushrooms and onion into a covered baking dish. Add a very small amount of water. Microwave for 4 minutes on high. Place chicken on top. Season with salt, pepper, and olive oil. Microwave for 5 minutes on high. Set aside.
4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl. Season with hot sauce, salt, and pepper. Microwave on high for 45 seconds, uncovered.
5 – Slice chicken into bite-sized portions. Stir in mayonnaise and yogurt sauce. Just before serving, sprinkle the top with Bac’n pieces. Cover to preserve warmth. Heat the muffins for 30 seconds in the microwave.
6 – Slice the tomato into 2 pieces. Season with salt and pepper. Sprinkle Parmesan cheese generously on top. Heat in the microwave for 1 minute.
7 – Serve the hummus as an appetizer with crackers or pita bread. Serve the chicken with sauce on top of the English muffins, one half to each person, with the peas and tomato as sides.
8 – Serve the dinner hot.
–hummus from Real Simple; chicken and tomato from The Commander’s Palace New Orleans Cookbook; peas original.