PITA PIZZA WITH DILLED CHICKEN – HUMMUS – FETA – TOMATO – ONION

–pita bread (2 slices)

–4 chicken tenderloins or breast strips

–hummus (packaged)

–feta cheese (one-half small package)

–tomato (1, medium, fresh)

–onion (one-half, medium)

–olive oil

–balsamic vinegar

–red wine (cooking wine is fine)

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, dill, parsley, and olive oil.  Set aside

2 – Chop the tomato and the onion.  Place in separate small serving bowls.

3 – Mix one-third cup of olive oil with 3 tablespoons of balsamic vinegar and 3 tablespoons of red wine.  Stir well.

4 – Place the feta cheese in a small serving bowl.

5 – Microwave the chicken on high for 5 minutes.  When finished, slice into 1-inch pieces.

6 – Microwave 2 pieces of pita bread, separately, for 30 seconds each, just before dinner.

7 – Set up a buffet for serving.  The pita bread is topped with tomato, onion, feta cheese, chicken, and then some of the olive oil mixture is spooned over the whole.  If desired, sprinkle more dill and and parsley over each pita pizza.

–pita pizzas adapted from Real Simple.

CREAMED CHICKEN ON ENGLISH MUFFIN / PARMESAN TOMATO / CAJUN BLACK – EYED PEAS / HOMEMADE HUMMUS APPETIZER

Note:  My husband Paul gave this dinner five stars.

–black-eyed peas (frozen, one cup)

–chicken broth (non-fat, low sodium)

–Cajun or Creole seasoning

–salt and pepper

–olive oil

–chickpeas (garbanzo beans, 1 can)

–garlic powder (to taste)

–lemon juice (2 tablespoons)

–toasted sesame seeds (2 tablespoons)

–cumin (bottled, 1 teaspoon)

–paprika

–4 chicken tenderloins or breast strips

–mayonnaise

–yogurt

–hot sauce (one-half teaspoon, such as Tabasco or Louisiana)

–mushrooms (4 baby bellas)

–onion (one-half, medium)

–Bac’n pieces (soy bacon)

–English muffin (whole wheat, sliced open)

–tomato (1 medium)

–Parmesan cheese (shredded)

–crackers or pita bread

1 – Measure 1 cup of black-eyed peas into a slow cooker.  Add 1 and one-half cup of chicken broth.  Season with Cajun or Creole seasoning, salt, pepper, and olive oil.  Cook on low for no more than 6 hours.  Place on warm setting when finished.

2 – Drain chickpeas in a colander.  Place in a food processor.  Add garlic powder to taste, lemon juice, sesame seeds, cumin, and 2 drops of olive oil.  Add one-half cup of water.  Pulse until blended to fine consistency.  When serving, sprinkle top with paprika.  Serve with crackers or pita bread.

3 – Slice mushrooms and onion into a covered baking dish.  Add a very small amount of water.  Microwave for 4 minutes on high.  Place chicken on top.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes on high.  Set aside.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small microwaveable bowl.  Season with hot sauce, salt, and pepper.  Microwave on high for 45 seconds, uncovered.

5 – Slice chicken into bite-sized portions.  Stir in mayonnaise and yogurt sauce.  Just before serving, sprinkle the top with Bac’n pieces.  Cover to preserve warmth.  Heat the muffins for 30 seconds in the microwave.

6 – Slice the tomato into 2 pieces.  Season with salt and pepper.  Sprinkle Parmesan cheese generously on top.  Heat in the microwave for 1 minute.

7 – Serve the hummus as an appetizer with crackers or pita bread.  Serve the chicken with sauce on top of the English muffins, one half to each person, with the peas and tomato as sides.

8 – Serve the dinner hot.

–hummus from Real Simple; chicken and tomato from The Commander’s Palace New Orleans Cookbook; peas original.