–salmon (size of 3 decks of cards, one-half pound)
–basil, garlic powder (bottled)
–Promise Activ margarine (heart-healthy)
–salt and pepper
–romaine lettuce (one-half package)
–feta cheese (one-half small carton)
–Caesar salad dressing (I use Paul Newman’s Creamy Caesar)
–baby lima beans (frozen)
–carrots (shredded, 1 handful)
–onion (one-half, medium)
–bay leaves (2, bottled)
–chicken broth (non-fat, low sodium)
–penne pasta (one-half cup, uncooked)
1 – Place two-thirds cup of frozen baby lima beans in a slow cooker. Add one-half chopped onion and 1 handful of shredded carrots. Season with salt, pepper, garlic powder, 2 bay leaves, and marjoram (generously). Fill slow cooker with chicken broth just to the top of the vegetables. Cook for 6 hours on low. When finished, keep setting on warm until time for dinner. Just before dinner, place one-half cup of penne pasta in an uncovered baking dish. Add water 2 inches above the pasta. Microwave on high for 10 minutes. To serve, place a small serving of pasta in each bowl, and then add the lima bean soup.
2 – Place one-half package of romaine lettuce in a mixing bowl. Just before time to serve dinner, add Caesar salad dressing to taste. Sprinkle one-half small carton of feta cheese over the top of the salad.
3 – Place the salmon in a covered baking dish with a little water. Drench in lemon juice. Dot margarine over the salmon. Season with salt, pepper, basil, and garlic powder. Microwave on high for 5 minutes.
4 – Serve the salad as a first course, the soup as a second, and the salmon as the entrée.
–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from allrecipes.com; salad original.