CHICKEN-RICE CASSEROLE; Shavua Tov~Ocean Park-WA

Betsy & Independence; Ocean Park-WA

I haven't made this casserole for some time … but I've been missing it - and tonight those left-over chicken bits in the freezer from a recent chicken meal served us again, in tonight's Supper dish 👌

I liberally sprinkled paprika over the surface of this casserole before popping it into the oven, to add flavor as well as a vibrant color; I like color 😉

But Paprika, derived from dried peppers, also holds a treasure trove of health benefits in it's vibrancy: it's a good source of vitamins A and E, which support eye health and immune function. Paprika is rich in calcium, potassium, and phosphorus, all of which are important for building strong teeth, bones, and muscle. Paprika contains zinc, a mineral crucial for collagen synthesis, which can support wound healing and skin health.

Paprika also contains capsaicin, a compound with antioxidant and anti-inflammatory properties, potentially aiding in pain management; and may help improve heart health by potentially lowering LDL cholesterol and triglycerides. Capsaicin, found in paprika, may also have a positive impact on blood pressure and blood vessel health.

The capsaicin in paprika may have anti-obesity and appetite-suppressing properties. Studies have shown that it improves fat metabolism, especially the oxidation of abdominal fat. Capsaicin may also reduce appetite and caloric intake when incorporated as part of a healthy diet.

Other compounds in paprika called xanthophylls also show the ability to reduce abdominal fat and BMI.

Incorporating paprika into your diet may help protect your skin from UV-induced skin damage.

Chicken-Rice Casserole; with leftovers for tomorrow's lunch.

CHICKEN-RICE CASSEROLE  – 6 servings (about 1 cup EA)

¼ cup Margarine, reduced-calorie * 1/3 cup Flour, all-purpose * 3/4 teaspoon Salt Substitute * 1/8 teaspoon Black Pepper * 1-1/2 cups Skim Milk * 1 cup Chicken broth * 2 cups COOKED chicken, cut into bite-size pieces * 1-1/3 cups COOKED white rice (to make 1-1/3 cups of cooked rice, you'll need approximately 1/2 cup of uncooked rice & 1 cup of water) * 1/3 cup Green Bell pepper, chopped * a drop of Almond Extract * 2 TBSP Pimento, chopped * 1/2 c. Mushroom pieces, chopped * 2 tsp. Paprika

Ingredients

1) Heat oven to 350-degrees.

2) Heat margarine in a 2-quart saucepan over medium heat; stir in flour, salt & pepper and cook. Stirring constantly, until bubbly; remove from heat. Stir in milk & broth and heat to boiling – stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Move cooked rice off burner & to the side; melt margarine …

Whisk in the milk & broth - cook as directed.

3) Pour mixture into UNGREASED 2-quart casserole or square baking dish, 8 x 8 x 2 inches; sprinkle with paprika.

Casserole, oven ready.

RV Ovens are small things, & timing is everything: the casserole will be slipped into the oven as the biscuits are pulled & set on a cork hot mat; cover the biscuits with a kitchen towel to keep warm.

Bake UNCOVERED for 40 to 45 minutes … or until bubbly. Garnish with parsley if desired.

This casserole is not spicy - it's kinda bland; but my husband , who douses everything pretty liberally with black pepper, says this chicken casserole is "a repeat" 👩‍❤️‍💋‍👨

Holland's pepper-doused portion …

VAL'S EASY-PEASY CROCKPOT CHICKEN SUPPER Recipe: Ocean Park-WA

I like to have chicken on Sunday 👍 - Holland growing up, had so many Sunday Fried Chicken potlucks 😕 at various churches and family gatherings … that he has a permanent dislike for chicken 😒; especially in Sunday ✝️

But, I'm on a mission to change his mind 🙏😘

To my way of thinking, chicken for supper, or for snacking, or for lazy-day drives; is always a winner 😁 And seriously - with so many ways to cook this versatile meat, there's no reason for a boring bite 😉

We like these healthy chickens.

Chicken, no matter how it is prepared, is a solid amount of protein; and simple chicken broth is "Jewish Penicillin". This is no joke - the association of chicken broth with healing, dates back to the 12th Century when the Jewish Physician Maimonides, recommended it for respiratory ailments; which is another reason for it to become a staple in our home, where we both suffer respiratory issues.

A University of Nebraska Medical Center Study in 2000, found that chicken broth slows down inflammation associated with colds & flus. The study also found that it contains cysteine - an amino acid similar to a drug used for bronchitis and other respiratory infections. MPO, is that when onions are added to the broth, and it's even more potent as a respiratory plus 👏

Today's chicken supper recipe is pulled together with simple, no-fuss ingredients that most cooks have at hand; and cooking it in a slowcooker allows your Sunday to be restful & relaxing, because you are spending less time in the kitchen 👌😇🕊️👩‍❤️‍💋‍👨

#NOTE: My recipe is for a couple … the left-over chicken is intended to be broken down, placed in Ziploc baggies, & frozen for future meals.

VAL'S EASY-PEASY CROCKPOT CHICKEN SUPPER RECIPE ~ serves 2 - with left-overs

1 whole Chicken * 3 med. Yukon Gold Potatoes, unpeeled (left whole, or cut; your preference) * 1 med. Yellow Onion, peeled & sliced large * 2 or 3 Lrg. Carrots, unpeeled & sliced large * 1/2 c. White Wine * 1/2 c. Water * 3 TBSP. Lemon Juice * 2 sprigs Rosemary * 1 head Garlic, peeled * 1 tsp. Salt Substitute * 2 tsp. grnd. Black Pepper * 8-Qt. Slowcooker Crockpot * meat temperature probe * Aluminum Foil if necessary (explanation below)

1) Scrub veggies (except garlic) - prepare as directed above; place in crockpot.

Garlic 'head'.

2) Combine wine, water, lemon juice, & spices; whisk together, and pour half over veggies: reserve the rest & set aside.

White Wine.

Veggies & half the liquid …

3) Wash chicken: fold wings across back & secure legs to side of breast with little metal skewers (or extra-long toothpicks). Place in crockpot, atop veggies.

4) Pour remaining liquid over chicken.

Chicken added; rest of wine blend, also.

5) Place lid on crockpot (my chicken is very plump, so I wrap a foil collar around lid edges): set temperature to High. In about an hour, reduce temperature to Low & continue cooking 5 hours more - or until temperature probe reads 180°F.

Husband likes ❤️

SLOWCOOKER ROAST CHICKEN WITH ROOT VEGETABLES; Ocean Park-WA

I like chicken at least once a week - my husband, not so much: he got burnt out on chicken at church potlucks and family gatherings growing up … plus he worked a chicken fryer during his youth.

I like fried chicken too - but I also like to experiment with different ethic recipes. And that is what I did today 😊

This is a Jewish recipe meal, usually made in the oven; but I am a lazy cook 😉, so, my recipe is altered a bit to suit my tastes and needs - standing in the kitchen all day long is not something I aspire to in order to serve a delicious meal: I almost always will use my slowcooker 👍

This recipe sounded delicious, so I started working it in advance in preparation for tonight's meal offering 😘

Note: The chicken needs to marinate in the 'fridge overnight, or up to 24 hours (I did the 24 hour thing).

We've only been married 27-1/2 mo.'s; we're still getting to know each other and adapt to different tastes. I think my husband will like this chicken meal 😁

Most people eat chicken on the weekend, but I like to make my chicken at the start of a new week so the leftover's can be utilized in sandwiches, or other mid-week meals, as well.

SLOWCOOKER ROAST CHICKEN WITH ROOT VEGETABLES ~ serves 4-6

1 whole Chicken, rinsed well inside & out * 1 TBSP Paprika * 2 tsp dried Oregano * 1 tsp dried Parsley * 1 tsp Garlic Powder * pinch Red Pepper flakes * 1 tsp Salt  * 1 tsp Pepper (I used a blend of grnd black & grnd white) * 5 tsp Lemon Juice * 3 TBSP Olive Oil * 2 handfuls of Baby Potatoes (I used both Yellow & Red) * 3 lrg Carrots, peeled, & cut into large chunks * 1 large onion, cut into large chunks * 6 Garlic cloves, peeled & pressed

1) Rinse chicken in cold water and pat dry with a paper towel. Place in a sealable plastic bag.

2) Combine dried spices, lemon juice and 2 TBSP olive oil in a small bowl. Whisk until combined. Pour over chicken and seal the bag. Massage the marinade all over the chicken until completely coated.

Place in fridge overnight; or up to 24 hours.

3) Place vegetables in the bottom of crock; place chicken on top; the spiced marinade will trickle over veggies as the meal cooks.

Onions in crock, first.

Next, carrots …

Then baby gourmet potatoes - banded, so they soak up the yummy juices ;-)

Top with chicken & flavorful marinade.

4) Set slowcooker temp to Low, for 6 hours; or until juices run clear & veggies are tender.

My chicken was so plump, I had to seal the lid with a band of crimped foil for a couple hours. Holland says he is buying me a larger size slowcooker 👩‍❤️‍💋‍👨

About 3 hours later, the chicken and veggies had cooked enough to 'settle'; and I could remove the foil collar.

P.S: My husband says this recipe is a repeat ❤️