SLOW COOKER CHICKEN AND WHITE BEAN STEW
Inspired by EatingWell.com
Regular flossing is just as important to your oral health as brushing! Cleaning between your teeth with floss helps remove food particles, bacteria, plaque, and debris that gets caught in areas where the bristles of your toothbrush are unable to reach. According to the American Dental Association, flossing regularly helps reduce the risk of tooth decay and gum disease. Today, two of the most common tools to remove food particles and plaque from in between the surface of your teeth are floss pickers (disposable pieces of D-shaped plastic with a tiny string of floss strung between and a “pick” on the other end) and traditional spool floss. Which flosser is a better defense against gum disease and tooth decay? Well, any floss is better than no floss, right? Actually, traditional floss is found to be better for your oral health than floss pickers by professionals. Floss pickers only provide about 1 inch of floss real estate. When you’re flossing between each tooth in your mouth (most adults have 32 of them) using the same 1-inch piece of floss, you wind up spreading debris, bacteria, plaque, and leftover food all over your mouth. With traditional floss, you have much more floss to work with by moving down the strand as you go. Maneuvering a floss pick in between and around all surfaces of your teeth and gums can be tricky with a piece of floss strung between a floss pick. A string of floss wrapped around your fingers allows for much more control and movement to tackle those hard- to-reach spots, ensuring a more thorough cleaning. While floss picks are certainly convenient on the go or in a pinch, we recommend using a traditional spool of floss whenever at home once a day for optimal oral health and wellness! Floss Pickers vs. Traditional Floss Let’s Talk Floss
• 4 15-oz cans cannellini beans, drained and rinsed • 6 cups chicken broth • 1 cup chopped yellow onion • 1 cup sliced carrots • 1 tsp finely chopped fresh rosemary • 1 4-oz Parmesan cheese rind INGREDIENTS
• 2 1-lb bone-in chicken breasts • 4 cups chopped kale • 1 tbsp lemon juice • 1/2 tsp kosher salt • 1/2 tsp ground pepper • 2 tbsp extra-virgin olive oil • 2/3 cup grated Parmesan cheese • 1/4 cup parsley leaves
DIRECTIONS
1. In a 6-quart slow cooker, combine beans, broth, onion, carrots, rosemary, and Parmesan rind. Top with chicken. Cover and cook on low until the beans and vegetables are tender, about 7–8 hours. 2. Remove chicken from slow cooker. On a clean cutting board, let the chicken rest until cool enough to handle, about 10 minutes. Shred the chicken and discard bones. 3. Return chicken to slow cooker and stir in kale. Cover and cook on high until kale is tender, 20–30 minutes. 4. Stir in lemon juice, salt, and pepper. Discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan cheese and parsley.
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