–4 chicken tenderloins or breast strips
–baby bella mushrooms (sliced, about 12)
–chicken broth (non-fat, low sodium)
–onion (1, divided, medium)
–yogurt (non-fat, plain)
–salt and pepper
–green beans (frozen, 2 handfuls)
–corn (frozen, one-half package)
–tomato (1, medium, chopped)
–Promise Activ margarine (heart-healthy)
–great Northern beans (one cup, dried; must soak overnight
–tomato sauce (no added salt, one-half small can)
1 – Place the beans in a slow cooker. Add 2 cups of chicken broth. Slice one-half onion, and add to the cooker. Season with salt, pepper, basil, Bac’n pieces, olive oil, and margarine. Add one-half can of tomato sauce. Stir. Cook in the slow cooker on high for 6 hours. When finished, turn setting to “warm” until time for dinner.
2 – Slice one-half onion, and place with sliced mushrooms in a covered baking dish. Season with salt, pepper, and olive oil. Add a little chicken broth. Microwave for 3 minutes in a covered baking dish. When finished, nestle the chicken amid the mushrooms and onion. Season with salt, pepper, and olive oil. Sprinkle generously with Parmesan cheese. Set aside.
3 – Place 2 handfuls of green beans in a covered baking dish. Season with salt, pepper, marjoram, and olive oil. Microwave for 4 minutes on high.
4 – Chop the tomato. Place in covered baking dish. Add the corn to the tomato. Season with salt, pepper, and margarine. Microwave on high for 5 minutes.
5 – Mix 2 tablespoons of yogurt and 1 tablespoon of mayonnaise in a small bowl. Season with salt and pepper. Stir vigorously. Set aside.
6 – Microwave the chicken for 5 minutes.
7 – Microwave the yogurt – mayonnaise for 30 seconds. Spoon over the chicken.
8 – Serve the chicken hot, with the beans, corn, and green beans as sides.
–chicken adapted from a National Public Radio program heard over Mississippi Public Broadcasting; other recipes original.