–baby butter beans (frozen)

–Bac’n pieces

–Promise Active margarine (heart-healthy)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Bartlett potatoes (5, medium)

–rosemary (fresh if possible)

–bay leaves (2, dried)

–garlic salt (bottled)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–tomatoes (2, medium, fresh)

–basil and thyme

–whole wheat muffins (2, broken into small pieces)

–feta cheese (one-half small package)


1 – Place the package of baby butter beans in a slow cooker.  Add water 2 inches above the top of the butter beans.  Season with 1 teaspoon of salt, pepper, Bac’n pieces, a teaspoon of margarine, and 2 drops of olive oil.  Cook on high for 6 hours.  When finished, put setting on “warm” until time for dinner.

2 – Scrub the potatoes, and then slice four ways, to make 1-inch pieces.  Place the potatoes in a very deep, covered, baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, rosemary, 2 bay leaves, garlic salt, and olive oil.  Microwave for 15 minutes on high.  Check to be sure that wine is not bubbling up out of the dish.  When finished, keep covered to preserve warmth.

3 – Place the broken pieces of muffin in the bottom of a covered baking dish.  Slice the tomatoes in high, and place on top.  Season with salt, pepper, basil, thyme, garlic salt, and olive oil.  Sprinkle feta cheese on top.  Microwave for 10 minutes.  When finished, take lid off to allow tomatoes to cool.

4 – Place the chicken in a covered baking dish with a little white wine and a little chicken broth.  Season with salt, pepper, 2 bay leaves, rosemary, garlic salt, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the chicken hot, with the potatoes and tomato pie as sides.

–chicken and potatoes adapted from Italian Family Cooking (Edward Giobbi, author); tomato pie inspired by a recipe given to me by a friend.


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