Slow-cooker Chicken-and-Squash Casserole helps slow down at least part of life

“Slow things down!” That cry seems to emerge again and again as the holiday steamroller begins its annual procession toward us. All we really want for Christmas is more time—and more time to savor our experiences.

I liked a recent magazine feature that rounded up some good slow-cooker recipes. While activity elsewhere is at a fever-pitch, preparing the family meal doesn’t have to be. Throw some healthy items into a slow-cooker and let that kitchen appliance put at least part of your life on a crawl.

We enjoyed Chicken-and-Squash Casserole that featured slices of yellow squash and zucchini and cooked chicken with a sauce layered around it. It can be left simmering all day. At mealtime you’ll thank yourself for getting this little jewel assembled hours beforehand. (In a pinch, the meal also can be layered into a casserole dish and baked in the oven on 350 degrees for 30-40 minutes.)

Chicken-and-Squash Casserole

2 pounds yellow squash, sliced

1 pound zucchini, sliced

1 large onion, chopped

1 teaspoon salt (or salt substitute)

1/2 teaspoon pepper

1 (14.5-ounce) can diced tomatoes

4 cups chopped cooked chicken

1 (10 3/4-ounce) can cream of chicken soup

1 (8-ounce) container sour cream (I used fat-free)

1/3 cup chopped fresh basil

2 garlic cloves, minced

2 cups soft, fresh breadcrumbs

3 cups (12 ounces) shredded sharp Cheddar cheese

1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper. Drain tomatoes well. Press between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-quart slow cooker. Repeat layers twice. Top with Parmesan cheese. Cover and cook on high 4 hours or until bubbly and edges are golden. Uncover and cook on high 30 minutes. Let stand 10 minutes before you serve. Makes 6 servings. (Source: Southern Living, November 2012)

Cashews give crunch to this veggie-laden Turkey with Curried Cream Sauce

Soothing, healthy, colorful, good re-use of leftovers. I got all those qualities and more more in this Turkey with Curried Cream Sauce dish. My recipe book billed it as a great way with holiday turkey leftovers, but I enjoyed it so much, I’d find some fresh turkey breast to fix (you probably also could use some chicken, such as a chicken breast) just to make it happen.

One cut-up yellow squash and one cut-up zucchini, along with chopped onion (I also added a few red bell pepper strips that I had on hand), are cooked until tender in the curried gravy. Add turkey and lemon peel.

This recipe assembles quickly and disappears just as fast—a great idea for these first-of-the-year meals when everyone is hastening to get “normal” restored to their lives. I love that the recipe called for sprinkling cashews (my fave nuts!) on the top. It suggests serving this sauce over rice, but I had some biscuits that needed to be devoured, so I served this wonderful creamed dish over them and just loved it.

Foodwise (thanks to Taste of Home Thanksgiving Recipe Cards for this one), our new year has gotten off to a delicious start.

Turkey with Curried Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon curry powder

1 cup chicken broth (I used low-sodium)

1/4 cup milk (I used skim)

1 small yellow squash, sliced

1 small zucchini, sliced

12 small onions, thinly sliced

2 teaspoons canola oil

2 cups cubed cooked turkey breast

1/2 teaspoon grated lemon peel

hot cooked rice

3 tablespoons chopped cashews

In a small saucepan melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened; remove from the heat; set aside. In large skillet saute the squash, zucchini, and onion in oil until all are tender. Add the turkey, lemon peel, and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews. Makes 4 servings.

Squash in tortilla soup a wonderful addition to a dime-a-dozen dish

Whoever heard of squash in tortilla soup? Yet that’s exactly the feature that drew me to this recipe. One-half pound yellow summer squash floating in chicken broth with grape tomatoes alongside it (and garnished with avocado, cilantro, and baked tortilla strips) sounded as though it would be a winner of a meal. It was.

Tortilla soup recipes are a dime a dozen; I usually love every one I try, but none ever has been a standout quite like this one (thanks, Prevention magazine, September 2011 issue).

While the squash appealed to my taste buds, Hubby called attention to the chipotle “kick” after the first few bites had settled in. “It’s a good kick, though,” he explained. I noted that anything labeled tortilla soup has to have that South of the Border jolt. We both also liked the toasted tortilla strips cut up to top the soup—good way to use up extra tortillas that (at our house, at least) seem to just lounge around in the fridge.

This recipe made enough to warm the insides of the two of us for a couple of days. With the pre-autumn temps lowering slightly this week, we didn’t mind the “inside-warming” a bit.

Tortilla Soup

1 medium white onion, quartered

1 1/2 pounds grape tomatoes, halved

2 cloves garlic, chopped

1/2 pound yellow summer squash, sliced

8 cups reduced-sodium chicken broth

1 teaspoon adobo sauce (from canned chipotles)

1 avocado, chopped

1/2 cup cilantro sprigs

3 (6-inch) yellow corn tortillas, sliced and toasted (I broiled mine briefly in the oven)

On foil-lined baking sheet broil onion and 1 pound of the tomatoes; broil 5 inches from heat. Turn until slightly charred, about 5 minutes. Coarsely chop in food processor; add garlic and chop further. Into a kettle add tomato-garlic mixture, squash, broth, adobo sauce, and remaining tomatoes. Simmer 20 minutes. Serve in bowls topped with avocado, cilantro, and toasted tortilla strips. Makes 6 servings.