Meal time!

One more post with some recipes I conquered on Sunday to start getting you hungry for lunch. For dinner, I made a whole chicken in the crock pot, wild rice (unfortunately not from scratch but from a box) and zucchini chips!

Here's what you'll need...

The Best Whole Chicken in a Crock Pot

2 teaspoons paprika

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon thyme

½ teaspoon garlic powder

¼ teaspoon cayenne (red) pepper (I didn't put this much in - too much for me!)

¼ teaspoon black pepper

1 onion

1 large chicken

1. Combine the dried spices in a small bowl.

2. Loosely chop the onion and place it in the bottom of the slow cooker.

3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.

4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.

5. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.

Zucchini Chips

2 medium sized zucchinis

3 eggs

1 ½ cups whole-wheat breadcrumbs (I only had regular breadcrumbs)

½ cup grated parmesan cheese, plus more for garnish

Olive oil

Salt and pepper, to taste

1. Thinly slice zucchini into 1/8” round pieces.

2. Beat eggs in a shallow bowl. Hello farm fresh eggs from the farmers' market:)

3. Using a small food processor process the breadcrumbs, grated cheese, and a couple dashes of salt & pepper together until fine. Put the breadcrumb mixture in a shallow bowl.

4. Pour a thin layer of olive oil in the bottom of a medium to large sauté pan and turn the heat to medium. Let it heat up while you start preparing the zucchini.

5. Make an assembly line in the following order: raw zucchini slices, beaten egg, breadcrumb mixture, and empty plate.

6. Coat a few of the zucchini slices with the egg and shake off the excess. Drop those pieces on top of the breadcrumb mixture and coat them with breadcrumbs. Shake off the excess breadcrumbs and transfer the coated zucchini slices to the clean plate.

7. As soon as you have enough zucchini slices breaded to make a single layer across the bottom of the pan, slide them in the oil to start cooking.

8. Meanwhile, start coating the next batch of zucchini, but check the stove after 2 or 3 minutes to see if the bottom of the zucchini is turning golden brown. Once they are brown flip them over and add more olive oil if necessary to keep the bottom of the breaded zucchini “wet.” Once both sides are golden brown transfer them to a paper towel lined plate and keep warm.

9. Repeat process until all the zucchini are cooked. Arrange them on a serving platter, garnish with Parmesan cheese, and enjoy!

Both the chicken and zucchini chips were delicious! Enjoy!! 

Here's a picture of Stella enjoy zucchini. If only our future children will eat this good...