An Indian Dinner:  TUMERIC CHICKEN WITH TOMATOES & ONION / BROWN RICE WITH BROTH / SPECKLED BUTTER BEANS WITH FAUX BACON & FAUX BUTTER / TOMATO & ONION PIE WITH OREGANO & PARMESAN

–4 chicken tenderloins or breast strips

–diced tomatoes (one-half can, no salt added)

–onion (1, divided)

–tumeric

–cinnamon

–garlic powder

–ginger

–curry

–cumin

–salt and pepper

–olive oil

–speckled butter beans (packaged, frozen)

–chicken broth (non-fat, low sodium)

–Promise Activ margarine (heart-healthy)

–Bac’n pieces

–minced onion (bottled)

–tomatoes (2, fresh)

–Parmesan cheese

–gluten-free multigrain bread (2 slices)

–oregano

–brown rice (instant)

 

1 – Place a package of frozen speckled butter beans in a slow cooker.  Add 3 cups of chicken broth.  Season with salt, pepper, Bac’n pieces, minced onion, margarine, and olive oil.  Cook on high for 6 hours.  Place setting on warm when finished cooking.

2 – Slice one-half onion.  Place in a covered baking dish.  Add one-half can of diced tomatoes.  Season with pepper and olive oil.  Microwave for 4 minutes on high.  Nestle chicken amid the onion and tomato.  Season with ginger, curry, cumin, cinnamon, salt, pepper, a generous amount of turmeric, salt, pepper, and olive oil.  Set aside.

3 – Break apart 2 slices of multigrain bread, and place in a covered baking dish.  Add one-half sliced onion.  Slice each tomato into three pieces, and place on top of the bread and onion.  Season with salt, pepper, oregano, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 8 minutes.  Let sit at least 5 minutes before serving (the tomato pie will be very hot).

4 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.

5 – Microwave the chicken for 7 minutes.

6 – Serve the chicken atop the brown rice, with the butter beans and tomato pie as sides.

–chicken adapted from the “food and wine” web site; other recipes original.

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