–4 chicken tenderloins or breast strips
–yogurt (non-fat, plain)
–mushrooms (3 baby bellas)
–carrots (2 small handfuls, divided, shredded)
–Bac’n pieces (soy bacon)
–sweet onion (1, divided, fresh, chopped)
–chicken broth (non-fat, low sodium)
–white wine (cooking wine is fine)
–split peas (dried; no need to soak)
–kale (fresh, packaged)
–white corn (frozen)
–salt and pepper
1 – Measure two-thirds cup of split green peas, and place in a slow cooker. Add 1 and one-half cups of chicken broth. Slice one-half onion and add to the cooker. Add 1 small handful of shredded carrots. Season with salt, pepper, dill, Bac’n pieces, and olive oil. Cook on low for 6 hours. When finished, keep setting on warm until time for dinner.
2 – Place one-half cup of chicken broth in a microwaveable cup. Microwave on high for 1 minute. In a second cup, add 1 tablespoon of flour. Slowly add the broth to the flour, stirring briskly. Quarter the mushrooms and place in a covered baking dish with the broth-and-flour mixture. Add 1 handful of shredded carrots. Slice an onion, and add one-half to the dish. Chop a small handful of parsley and add to the dish. Set aside.
3 – Add 3 handfuls of kale to a covered baking dish with a little water. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 5 minutes.
4 – Add 1 cup of corn to a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
5 – Microwave the chicken for 5 and one-half minutes. While the chicken is cooking, stir together 2 tablespoons of yogurt, 2 tablespoons of mayonnaise, and 1 tablespoon of curry powder. Microwave on high for 45 seconds. Then spoon over the chicken.
6 – Serve the soup as a first course. Then serve the chicken hot, with the kale and corn as sides.
–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.