–4 chicken tenderloins or breast strips
–potato (1, medium)
–oregano (fresh if possible)
–green onions (3 stalks)
–chicken broth (non-fat, low sodium)
–broccoli florets (half a head, florets only)
–Parmesan cheese (shredded)
–Caesar salad dressing (I use Paul Newman’s creamy Caesar)
–zipper peas (frozen)
–Bac’n pieces (soy bacon)
–salt and pepper
1 – Place one and one-half cup of peas in a slow cooker with water just to cover. Season with 1 teaspoon of salt and a little olive oil. Sprinkle Bac-n pieces on top. Stir. Cook on low for 5 and one-half hours, or on high for 3 and one-half hours. When finished, keep on warm until time for dinner.
2 – Break off 6 romaine leaves. Rinse and pat dry with paper towels. Break into bite-sized pieces. Wash and remove florets only from half a head of broccoli. Place the romaine and the broccoli in a mixing bowl. Add a generous amount of Parmesan cheese. Season with salt and pepper. Just before serving dinner, add creamy Caesar salad dressing to taste. Stir well.
3 – Wash and cut the potato, skin on, into 1-inch pieces. Place in a covered baking dish with 1 inch of chicken broth. Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil. Microwave on high for 5 minutes. Then nestle the chicken amid the potatoes (keeping potatoes uncovered). Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil. Place 3 stalks of chopped green onions on top. Microwave on high for 5 and one-half minutes.
4 – Serve the salad as a first course. Then serve the chicken and potatoes hot, with the peas as a side.
–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.