–4 chicken tenderloins or breast strips
–diced tomatoes (one-half can, no salt added)
–onion (1, divided)
–salt and pepper
–speckled butter beans (packaged, frozen)
–chicken broth (non-fat, low sodium)
–Promise Activ margarine (heart-healthy)
–minced onion (bottled)
–tomatoes (2, fresh)
–gluten-free multigrain bread (2 slices)
–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.