MY OWN RECIPES~Chicken-Cranberry Sandwich & 4Patriots Creamy Rice-Veg & Ham Casserole; Fortuna-AZ

Just kickin' back, and taking it easy, today ✌️

Barely in the {safe} zone … 4 puffs needed

I pulled together a quick lunch, & (refrigerated the remaining filling) for tomorrow sandwiches.

My own recipe, chicken sandwich filling; Fortuna-AZ

==VAL'S CHIC CRANBERRY SANDWICH FILLING: left-over roast Chicken (I used 2 breast pieces), shredded with fork tines * 1 cup dried Cranberries * 1/2 c. julienned  Pickles * 2 TBSP Capers * 1/2 cup Pecans, crushed * enough Mayo & 1,000 Dressing to hold mixture together

Blend thoroughly & chill about an hour. Delish 😁

Worked on a new pair of slippers to replace the ones wearing out …

And pulled together a Supper Casserole, using one of the 4Patriot's packaged meal Holland bought when we started this Road Gypsy adventure 21 months ago.

The 4Patriots packaged meals are in large sealed bags, so I break them down into 2 packages because there are only 2 of us; the halved portions usually make 3 servings.

The 4Patriots meals are very basic, and pretty bland tasting, so I always jazz them up some, when I use them 😉

I also use foil baking pans because they fit our life, in the moment, better than glass or metal. Carefully transfer foil pan from counter to oven … and from oven to counter; foil pans are not as sturdy as other cooking pans.

My tweaked recipe is below using left-over cooked ham; please read the ingredients list carefully before preparing: 

==4PATRIOTS CREAMY RICE-VEG & HAM CASSEROLE ~3 servings

1/2 white Onion, sliced * 1 TBSP Olive Oil * 2 cups sliced, cooked Ham * 3/4 c. Broccoli florets * 1-1/2 c. Boiling Water * 1/2 4Patriots Creamy Rice & Veg Supper Pkg * 1 cup Cheddar, shredded * small handful (maybe 1/2 a cup) Cheezits crackers, crushed * Cooking Spray * Foil pan (11-3/4" x 9-1/4" x 1-1/2")

1) Preheat oven to 350-degrees.

2) Slice onion and add to a large saucepan, with the oil; cook on medium-high heat.

Sauté half a white onion in about 1 TBSP olive oil.

3) While onion is softening, cut ham - you can cut it any way you choose (julienne, chipped, diced); add to onions.

Julienne cooked Ham.

4) Cut & trim stems of broccoli florets: add to onion and ham mixture; turn heat down to a simmer. Slowly cook for half an hour - everything should be soft & tender.

5) While the slow cook is taking place, grate cheese & crush crackers.

Shred cheese & refrigerate until needed.

Crush crackers … set aside.

6) Now, add the water to the veggie & meat mixture & bring to a boil; slowly add the Creamy Rice & Broccoli Package to the onion-ham-broccoli mixture, and stir to dissolve dry rice & seasoning clumps.

Add half the shredded cheese, and stir mixture frequently for 20 minutes.

Blend thoroughly.

Add half of cheese.

7) Lightly spray the baking pan with cooking oil spray & carefully pour mixture into it - spreading evenly; top with remaining cheese.

Cover casserole with foil wrap.

Bake at 350- for 15 minutes.

Carefully transfer casserole to oven and bake.

8) Remove casserole and sprinkle with cracker crumbs; return to oven and bake another 10 minutes.

Baked & delish; it passed mustard with husband 😁