Tag Archives: chicken

Mom Meals: Easy Chicken and Rice Casserole

Work ends at 5:00 pm. If I’m working in my office, I get home around 5:45 or 6:00 pm. Adella Grace hits the hay between 6:30 and 7:30 every night. This leaves approximately 20 minutes for dinner prep. The struggle for mama and daddy is very, very real. Enter this easy peasy chicken and rice casserole.

I dug out this family favorite recipe for chicken and rice casserole from the handwritten cookbook my aunt Lori gave me last night, and I’m so glad I did! Wheat mixed it all together (along with a couple edits we made) while I bathed baby.  Win/win for errybody.

Easy Chicken and Rice Casserole


– 1 cup Minute Rice (we used the multi-grain medley with brown rice, red rice, wild rice & quinoa)
– 1 rotisserie chicken, picked off bone (can substitute one large can of chicken)
– 1 can cream of mushroom soup
– 1 soup can water
– 1 small can evaporated milk
– 1/2 stick unsalted butter
– 1 can mushrooms (could use fresh if your fancy/have gobs of time on a Tuesday night)
– 1 jar pimiento peppers (I added this one, can opt out)


Preheat oven to 375 degrees Fahrenheit. Melt butter. Mix all ingredients well (we do this right in the Casserole dish).  Pour into 9×13 Casserole dish. Sprinkle with paprika. Bake at 375 degrees for 30 to 40 minutes or until bubbly and browned on top. Serve with a salad or quick sautéed greens, etc. to make a complete meal.

PS we just discovered this variety of Minute Rice – it’s great! (PS no paid ad here – Wheat just found this in our local grocery store and we really liked it!)

PPS please excuse all the terribly iPhone photography today… and refer back to paragraph one. ;)

Until Next Time - oysters and pearls

Crockpot Lemon Garlic Roasted Chicken

 Let me preface this post by saying that no, this is not as delicious as Thomas Keller’s Perfect Roasted Chicken that I normally make.  Nope, not even close.

Crockpot Roasted Chicken Recipe | Oysters & Pearls

But ya know what?  It’s approximately 1000 times easier.  And pretty darn tasty.  Which counts for a lot these days.

I found this recipe by searching Pinterest for crockpot recipes that were made out of real food, rather than a packet-of-sodium-filled this and a can-of-sodium-filled-that.  I ran across this blog post on the 15 best healthy crockpot recipes over at Snacking in Sneakers.  I promptly made this Slow Cooker Lemon Garlic Chicken from No. 2 Pencil, with some minor changes/additions.  And I’d do it again.

Crock Pot Roasted Chicken | Oysters & Pearls

Crockpot Lemon Garlic Roasted Chicken
via No. 2 Pencil


– 1 three to five pound chicken
– 3 heads of garlic
– 3 lemons
– 1 Moroccan preserved lemon
– fresh Rosemary
– Perfect Pinch Steak Seasoning
– salt and pepper


Cut garlic heads and lemons in half and lay in the bottom of your crockpot.  Be sure to slice off the ends of the lemons so that they sit flat.  Add a sprig of rosemary, or any other fresh herbs you’re feeling.  Remove the insides from the chicken, rinse it and pat dry.  Season the chicken well, inside and out, with steak seasoning and salt and pepper.  Sit the chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a Moroccan Preserved Lemon (or a plain lemon, cut in quarters if you’re all out of Moroccan Preserved Lemons ;) ).  Cover the top of chicken with additional lemon slices and rosemary.

Turn the crockpot to high and cook for 4.5 hours, or until chicken reaches 165 degrees.  Please note that cooking times may vary.  When the chicken has reached 165 degrees, turn off the crockpot and let chicken rest for about 15 minutes.  Remove from slow cooker, carve and serve. Or just pick up the pieces you can, because they are falling off the bone tender and you can’t lift the entire bird out of the pot.  The liquid from the crockpot can be strained and served over the chicken.

Healthy Crockpot Roasted Chicken | Oysters & Pearls

I served ours over a box of couscous.  It was delicious!  I seriously forget how much I love my crockpot sometimes.  With the right recipe, you can do minimal prep work and come home feeling like someone cooked dinner for you.  It’s a win-win.

Also, next time I make this chicken, I plan to throw some veggies in the pot, too, like I do with my usual roast chicken recipe.  This meal was realllllll light on the veggies, as you can see.  The struggle has been real lately.

Healthy Roasted Chicken - Crockpot Recipe | Oysters & Pearls

It makes me really sad that I can’t find the time to cook actual meals very often these days, but “cooking” with my crockpot helps a bit.  At least it isn’t takeout or junk food, right?  So PLEASE: share your best crockpot recipes with me!

Also: adios, March!  Bring on the April showers.

Until Next Time

Healthy Crock Pot Chicken Tortilla Soup

I have a single photo to entice you to make this delicious, healthy, crock pot (aka EASY) chicken tortilla soup recipe.  Just one measly iPhone photo.

Healthy Crock Pot Chicken Tortilla Soup - Oysters & Pearls


Not much to it, but it’s DELICIOUS.  And did I mention easy?  I’ve been back working in Thomasville a lot lately, and super busy with other stuff, but Wheat and I committed to eating healthy, homemade food at home and sticking to our budget going forward, so I’ve been trying to utilize my crock pot a lot more.  I sort of always forget about the crock pot, but I think mostly because I can’t stand using 3 cans of this, 1 packet of pre-made-full-of-sodium that, and dumping it all in and calling it homemade.  Not good, people.  Not good.  This recipe is about as healthy as a crock pot meal gets, and it was SO good, too.  I nabbed this recipe from The Skinny Fork (and barely tweaked it), which might be one of my new favorite food blogs.  Definitely check it out for some yum eats.

Healthy, Easy, Crock Pot Chicken Tortilla Soup from The Skinny Fork
serves 6


1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed
10 Oz. Can Diced Tomatoes With Green Chilies (RoTel)
14.5 Oz. Can Diced, Fire Roasted Tomatoes (No Salt Added), Un-drained
1 Bag Frozen Corn, Thawed
14.5 Oz. Black Beans (No Salt Added), Drained & Rinsed
1 Medium White Onion, Diced
2 Jalapeños, Seeds & Membranes Removed and Diced
2 Cloves Garlic, Minced
3 Cups Reduced Sodium Chicken Broth (I use Sodium Free Instant Chicken + Water)
1 Tsp. Ground Cumin
1 Tsp. Mexican Chili Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper

Tortilla Strips:
White Corn Tortillas, Cut Into Strips
Salt & Pepper To Taste

Final Touch:
Lime, Cut Into 6 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.


Toss all the ingredients for the soup into your crock pot and give everything a good stir. Secure the lid and set to cook on low for 6-8 hours.

That’s it!  Really.  And it re-heats really well, too.  I couldn’t get enough of it!

If anyone’s interested in our current method of budgeting and eating at home, I thought about writing a post on that, too.  Not only are we doing it to save money (along with other things), but we are also trying to get back into the groove of eating whole, unprocessed, healthy foods again.  The busy, busy Christmas (and beyond) season got us eating out and indulgently far, far too often.  I have really, really gotten into yoga as of late, along with my fitbit, and I am planning a post on fitness goals and favorites, too.  Anyone interested in any of the above?