Note: The split green pea soup cooks all day long, 8 to 10 hours, in a slow cooker.
–4 chicken tenderloins or breast strips
–Parmesan cheese (shredded)
–Bac’n pieces (soy bacon)
–plain breadcrumbs (boxed, one-third cup)
–chicken broth (non-fat, low sodium)
–salt and pepper
–whole wheat stuffing (one-half box)
–mixed dried berries (packaged)
–toasted walnuts (about a dozen; toast a package in advance, half a package for 2 minutes in microwave; stir; then 2 minutes more)
–onion (1, divided, sliced)
–green peas (frozen, packaged)
–smoked turkey slices (sandwich meat, 6 slices, cut up)
–tomatoes (fresh, 2, sliced)
–feta cheese (one-half package)
–green onions (2, sliced, fresh)
–capers (2 tablespoons)
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.