Serves: 4
Total Calories: 552

4 slices bacon, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup , dried black-eyed pea, (8 ounces), sorted and rinsed
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried savory leaves
1 clove garlic, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 , large green bell pepper, , cut into 1-inch pieces
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)

1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon drain. Drain fat from skillet.

2. Heat broth, black-eyed peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will fall apart).

3. Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender stir. Sprinkle with cheese and bacon.

FOOD for THOUGHT
Be sure to include foods in your diet, such as this dish, that are nutrient-dense, meaning rich in healing nutrients--potassium, magnesium, iron, and calcium--that can aid in your recovery.

"This very comforting and flavorful dish is easy to eat, even with mouth sores. Doing some of the prep work early in the day when I had more energy made dinnertime easier for me. Cooking the bacon and chopping the celery, onion, garlic and pepper are all tasks that can be done ahead of time." -ANNE R.

NUTRITION FACTS: High in iron, potassium, magnesium, folic acid and vitamins A and C excellent source of fiber
1 Serving: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 20mg Sodium 870mg Potassium 840mg Carbohydrate 36g (Dietary Fiber 11g) Protein 19g % DAILY VALUE: Vitamin A 100% Vitamin C 38% Calcium 16% Iron 22% Folic Acid 68% Magnesium 20% DIET EXCHANGES: 2 Starch, 1 1/2 Lean Meat, 1 Vegetable

Helpful For These Side Effects: (m), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 552
Calories from Fat: 100

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Barley and Asparagus
Broccoli-Bacon Salad
Bulgur Pilaf
ENJOYING FOOD DURING CANCER TREATMENT
Easy Cheesy Broccoli Bake
Easy Creamed Vegetables
Easy Fresh-Fruit Salad
Grilled Marinated Vegetables
Mashed Potatoes
Orange-Pineapple Fruit Salad
Savory Black-Eyed Peas with Bacon
Stir-Fried Vegetables
Wild Rice Stuffing