BAKED CHICKEN WITH ROSEMARY & GARLIC IN BROTH & DRESSED WITH COLD SALAD OF FRESH TOMATO – ONION – PARSLEY – WHITE WINE / BUTTER PEA SOUP WITH BAY LEAVES – MARJORAM – GARLIC – CARROTS – CELERY – ONION – ROTINI PASTA IN BROTH

–butter peas (1 package, frozen)

–bay leaves (2), marjoram

–minced garlic (in a jar)

–carrots (2, sliced)

–celery (2 stalks, sliced)

–onion (one-half, chopped)

–pasta (rotini, boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–minced garlic (in a jar)

–rosemary (fresh if possible)

1 – Place the package of butter peas in a slow cooker. Add 2 bay leaves, marjoram to taste, pepper, 2 sliced carrots, 2 sliced stalks of celery, one-half chopped onion, 1 teaspoon of minced garlic, and chicken broth to 1 inch above the vegetables.  Stir.  Cook on low for 5 hours; then keep on warm until 30 minutes before dinner.  Add two-thirds cup of rotini pasta to the soup, and cut the setting back to low.  Stir.  After 20 minutes, place setting again on warm until time for dinner.

2 – Chop 1 medium tomato and add to a mixing bowl.  Slice one-half onion and add to the bowl.  Chop 1 handful of fresh parsley and add to the bowl.  Add a small amount of white wine.  Season with salt and pepper.  Stir.  Set aside.

3 – Place 4 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the butter pea soup as a first course.  Then serve the chicken hot, with the salad atop the chicken.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

TARRAGON BAY SCALLOPS & CHICKEN WITH MUSHROOMS & ONION IN WINE WHITE SAUCE & TOPPED WITH PARMESAN / WHITE RICE / HERBED BUTTER PEA – PASTA SOUP WITH CARROTS & ONION IN BROTH / GREEN SALAD WITH PEAR – APPLE – RAISINS – PECANS IN GINGER – SESAME DRESSING

Note:  Shrimp can be substituted for scallops.

–4 chicken tenderloins or breast strips

–bay scallops (tiny, one-half cup, thawed from frozen)

–tarragon (bottled)

–mushrooms (4 or 5 baby bellas, sliced)

–onion (1, divided, chopped)

–white wine (use the real stuff)

–flour

–Parmesan cheese (shredded)

–salt and pepper

–olive oil

–white rice

–butter peas (1 package, frozen)

–chicken broth (non-fat, low sodium)

–marjoram, 2 bay leaves (bottled)

–miniature carrots (6 to 8, chopped)

–garlic powder

–penne pasta (1 cup, dry, packaged)

–apple (one-half, chopped)

–pear (one-half, chopped)

–pecans (chopped, one-half small package)

–raisins (one-half cup, golden)

–ginger – sesame salad dressing (to taste)

1 – Place the butter peas in a slow cooker.  Peel and chop one-half onion, and add to the cooker.  Chop 6 to 8 miniature carrots, and add to the cooker.  Add chicken broth to 1 inch above the vegetables.  Season with pepper, marjoram, 2 bay leaves, and olive oil.  Cook on low for 5 hours and 45 minutes.  Then add 1 cup of penne pasta.  Cook on low for 15 minutes more.  When finished, keep setting on warm until time for dinner.

2 – Chop one-half apple and one-half pear.  Add one-half cup of golden raisins, with the other fruit, to a mixing bowl.  Add one-half small package of chopped pecans.  Add salad greens to the vegetables and nuts.  Set aside until just before dinner.  At that time, add ginger sesame dressing to taste, and stir well.  Serve immediately.

3 – Place one-half chopped onion in a covered baking dish.  Add 4 or 5 sliced baby bella mushrooms to the dish.  Set aside.  Place one-half cup of white wine (the real stuff) in a measuring cup.  In a separate cup, place 1 tablespoon of flour.  Microwave the white wine for 1 minute on high.  When finished, slowly add the wine to the flour, stirring briskly.  Then pour the sauce into the baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Set aside.

4 – Measure two-thirds cup of white rice, and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

5 – Microwave one-half cup of thawed bay scallops on high for 2 minutes in a covered baking dish.  Keep covered to preserve warmth.

6 – Add chicken to the baking dish with mushrooms and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.  When finished, pour the cooked scallops into the dish.  Sprinkle Parmesan cheese on top.

7 – Serve the butter pea soup as a first course, and then serve the salad as a second.  Serve the chicken hot, atop the white rice.

–chicken and scallops adapted from “taste of home” web site; soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.