–4 chicken tenderloins or breast strips
–salt and pepper
–potato (1, medium)
–green beans (1 handful, frozen)
–black-eyed peas (frozen, 1 cup)
–chicken broth (non-fat, low sodium)
–Bac’n pieces (soy bacon)
1 – In a slow cooker, place 1 cup of black-eyed peas. Add 1 cup chicken broth. Season with salt, pepper, olive oil, and Bac’n pieces. Cook on high for 3 and one-half hours. Place setting on “warm” if dinner is not yet ready.
2 – Place chicken in a covered baking dish. Add a little water. Season with garlic powder, rosemary, salt, pepper, olive oil, and lemon juice. Set aside.
3 – Scrub the potato, and then slice into one-quarter inch pieces. Place in a covered baking dish. Season with rosemary, salt, pepper, and olive oil. Add 1 inch of water. Cook on high for 7 minutes. Then add green beans. Season a little more with rosemary, salt, pepper, and olive oil. Microwave potato and green beans, together, for 5 more minutes.
4 – Microwave the chicken for 5 minutes.
5 – Serve the dinner hot.
–chicken adapted from Southern Living web site; green beans and potato adapted from a recipe by Mattie Hopkins, Takoma Park, Maryland and Ayden, North Carolina; black-eyed peas original.