BREADED TUNA STEAKS WITH LEMON – PARSLEY – GARLIC IN MUSHROOM & WHITE WINE SAUCE / BUTTER LETTUCE WITH SUMMER SQUASH – MUSHROOMS – GREEN ONIONS – FETA IN HONEY MUSTARD DRESSING / BACON – FLAVORED SPECKLED BUTTER BEANS / ASPARAGUS SERVED NATURALLY

–tuna steak (1 large)

–breadcrumbs (boxed, plain)

–lemon juice

–parsley (fresh if possible)

–mushrooms (divided, fresh, baby bellas, 5 or 6, sliced)

–white wine (cooking wine is fine)

–butter lettuce (one-third package)

–summer squash (1, medium, sliced)

–green onions (sliced, fresh, 3 stalks)

–feta cheese (one-third small package)

–honey mustard dressing

–speckled butter beans (frozen, packaged)

–Bac’n pieces

–salt and pepper

–olive oil

–asparagus (fresh, 8 to 10 stalks)

–salt and pepper

–olive oil

1 – Place two-thirds cup of speckled butter beans in a slow cooker with water just to cover.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep on “warm” setting until time for dinner.

2 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Microwave on high for 2 minutes.  Place 1 large tuna steak in a plastic bag.  Season with salt, pepper, garlic powder, lemon juice, and olive oil.  Pour a small amount of breadcrumbs in the plastic bag.  Shake well.  Then nestle the tuna steak amid the mushrooms in the wine sauce.  Sprinkle parsley on top.  Set aside.

3 – Place one-third package of butter lettuce in a mixing bowl.  Add 1 sliced, medium, summer squash; 3 stalks, sliced of green onions; and one-third package of feta cheese.  Season with salt and pepper.  Stir well.  Add honey mustard dressing and stir just before serving dinner.

4 – Place 8 to 10 stalks of asparagus in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

5 – Microwave the tuna for 3 minutes, no longer to avoid dryness.

6 – Serve the salad as a first course.  Then serve the tuna hot with the butter beans and asparagus as sides.

–tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

CURRIED CHICKEN WITH PEARS & ONION / SPECKLED BUTTER BEANS WITH BROTH

–4 chicken tenderloins or breast strips

–curry powder

–pears (half a can)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–seasoned crackers (gluten – free, 1 handful)

–salt and pepper

–olive oil

–catsup

–speckled butter beans (frozen, one-half package)

–garlic powder

–Bac-n pieces

 

1 – Place the butter beans in a slow cooker with 3 cups of chicken broth.  Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder.  Cook on high in the slow cooker for 6 hours.  When finished, keep on the warm setting until time for dinner.

2 – Place the chicken in a plastic bag.  In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon.  Season the chicken with salt, pepper, curry powder, and olive oil.  Pour in the crackers and mix well.  Set aside.

3 – Slice the onion and place in a covered baking dish.  Add the pears.  Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish.  Season with salt, pepper, curry powder and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the pears and onion.  Microwave the chicken for 6 minutes.

4 – Serve the chicken hot, with the butter beans as a side.

–chicken adapted from Real Simple; butter beans original.

An Indian Dinner:  TUMERIC CHICKEN WITH TOMATOES & ONION / BROWN RICE WITH BROTH / SPECKLED BUTTER BEANS WITH FAUX BACON & FAUX BUTTER / TOMATO & ONION PIE WITH OREGANO & PARMESAN

–4 chicken tenderloins or breast strips

–diced tomatoes (one-half can, no salt added)

–onion (1, divided)

–tumeric

–cinnamon

–garlic powder

–ginger

–curry

–cumin

–salt and pepper

–olive oil

–speckled butter beans (packaged, frozen)

–chicken broth (non-fat, low sodium)

–Promise Activ margarine (heart-healthy)

–Bac’n pieces

–minced onion (bottled)

–tomatoes (2, fresh)

–Parmesan cheese

–gluten-free multigrain bread (2 slices)

–oregano

–brown rice (instant)

 

1 – Place a package of frozen speckled butter beans in a slow cooker.  Add 3 cups of chicken broth.  Season with salt, pepper, Bac’n pieces, minced onion, margarine, and olive oil.  Cook on high for 6 hours.  Place setting on warm when finished cooking.

2 – Slice one-half onion.  Place in a covered baking dish.  Add one-half can of diced tomatoes.  Season with pepper and olive oil.  Microwave for 4 minutes on high.  Nestle chicken amid the onion and tomato.  Season with ginger, curry, cumin, cinnamon, salt, pepper, a generous amount of turmeric, salt, pepper, and olive oil.  Set aside.

3 – Break apart 2 slices of multigrain bread, and place in a covered baking dish.  Add one-half sliced onion.  Slice each tomato into three pieces, and place on top of the bread and onion.  Season with salt, pepper, oregano, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.  Microwave for 8 minutes.  Let sit at least 5 minutes before serving (the tomato pie will be very hot).

4 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.

5 – Microwave the chicken for 7 minutes.

6 – Serve the chicken atop the brown rice, with the butter beans and tomato pie as sides.

–chicken adapted from the “food and wine” web site; other recipes original.