Note: If the slow cooker beans are prepared early, this easy dinner takes 15 minutes from start to dinner bell.
–thin-sliced chicken breasts (2)
–garlic – herb breadcrumbs (boxed)
–broccoli (florets only, 1 head)
–pecans (chopped, one-half small package)
–blueberries (fresh, 1 handful)
–raisins (1 handful)
–balsamic vinegar (bottled)
–extra virgin olive oil
–baby lima beans (frozen, 1 package)
–Bac’n pieces (soy bacon)
–Promise margarine (heart-healthy)
–salt and pepper
1 – Place 1 package of frozen baby lima beans in a slow cooker. Add water to cover. Season with salt, pepper, olive oil, 1 tablespoon of Promise margarine, and Bac’n pieces (to taste). Cook for 2 hours (only) on high. When finished, keep the setting on warm until time for dinner.
2 – Place the thin chicken breast in a plastic bag. Season with salt, pepper, and olive oil. Add garlic – herb breadcrumbs, a moderate amount, to the bag. Shake well. Place the chicken in a covered baking dish with 1 tablespoon of water (for steaming). Microwave on high for 4 minutes.
3 – Cut the florets off 1 head of broccoli, and place in a mixing bowl. Add 1 handful of blueberries, 1 handful of raisins, and one-half small package of chopped pecans. Season with salt, pepper, honey, to taste. Sprinkle with balsamic vinegar and extra virgin olive oil. Stir well. Then slice a banana and add to the bowl. Fold the banana gently into the salad.
4 – Serve the broccoli salad as a first course. Then serve the thin slices of chicken breast hot, with the baby lima beans as a side.