Chicken with Haricots Verts & Spaghetti Squash

Yesterday, I had a wonderful view while I was prepping dinner to go in the crockpot! Our kitchen window looks out on our neighbors' back yard, which has a pretty decent slope to it. A wee, bitty thing began sledding down that hill and it was just a delight and a huge blessing to get to witness that kind of joy.

What I put in the crockpot brought joy to us, a cozy winter dinner. I served it with a lovely crusty bread & a green salad.

Chicken with Haricots Verts & Spaghetti Squash

2 large skinless, boneless chicken breasts (you can sub bone-in chicken breasts or thighs, if you like them, but you might lean toward the longer cooking time)

1 tbsp. oil

1 small spaghetti squash, peeled, seeded, & cut into 3" chunks (I suspect other winter squashes would be great in this, too, so use what you like)

2 c. haricots verts (regular green beans are also fine)

1 chopped tomato

1/2 tsp. garlic powder

1/2 tsp. oregano

A good grinding of pepper

1/4 tsp. thyme

14 oz. chicken broth

1/2 c. dry white wine

1/4 c. shaved parmesan

Brown the chicken in the oil. Put vegetables & seasonings in a crockpot. Add liquids. Place chicken on top. Cover & cook on low 6-8 hours. Break up squash when serving. Top with parmesan. Serves 4.

Our dessert was a cute seasonal treat. I'd made a bunch so that we could give some to one of Jeannene's employees who'd gone above & beyond, but there were plenty for us to have a couple, as well. They are super-simple & really easy to adapt. I used square mini pretzels, candy cane Hershey Hugs (minty white chocolate with red stripes), and red & green M&Ms. I've heard of using regular Kisses, caramel Kisses, even Rolos. Preheat the oven to 160 degrees (my oven only goes as low as 170 and that was fine). Line a baking sheet with parchment and lay pretzels out on it. Top each with a Hug or Kiss. Place in oven 5 minutes to soften the chocolate. Smush an M&M in the top of each and allow to harden.