- In a large serving bowl, whisk the olive oil, vinegar, spice mixture, mustard, and salt and pepper to taste until blended.
- Fold in the chickpeas, kidney beans, green beans, scallions, celery, red peppers, and parsley.
- Refrigerate for at least 6 hours before serving.
Dinner: Crustless Chicken Pot Pie
1 ¼ pounds boneless, skinless chicken breast halves
1 cup frozen peas
4 tablespoons (1/2 stick) unsalted butter
1 onion, thinly sliced
3 carrots, peeled and thinly sliced
¼ cup all-purpose flour
1 cup nonfat milk
Salt and black pepper
1/3 cup bread crumbs
- Preheat the oven to 350 degrees Fahrenheit.
- Lay the chicken breasts in a medium saucepan; cover with water by at least 1 inch. Bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 10 minutes, or until the chicken is just cooked through. (Reserve 1 ½ cups of the poaching liquid; discard the rest.)
- Dice the chicken. In a 2-quart casserole, combine the diced chicken and peas.
- Melt the butter in a medium saucepan over low heat. Cook the onion and carrots for 10 minutes, stirring. Sprinkle in the flour and stir until a paste is formed.
- Very slowly pour in the milk and the warm poaching liquid, stirring the whole time, until a thick sauce forms. (This can take as long as 10 minutes)
- Fold the sauce into the chicken mixture in the casserole. Season with salt and pepper to taste. Cover the pan with foil; bake for 15 minutes.
- Uncover, sprinkle with the bread crumbs, and bake for 15 minutes, or until hot.
Dessert: Best Banana Bread:
*You might think of banana bread as a breakfast treat, but it also hits the spot at the end of the evening meal, so don’t toss those black-peel bananas! Turn them into the moistest banana bread you will ever meet. The riper the bananas, the better the flavor.