Jambalaya

It's getting cold outside and there is nothing better than a warm, soupy comforting dish on a chilly fall night. I was worried that the cauliflower in the dish would be overwhelming, but I was happily wrong. It really helps add the rice texture of the traditional Jambalaya dish. This is super easy to make and so delish! The hubs and I even argued over who would get the leftovers.

This is another Mark's Daily Apple hit!!

Ingredients:
2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices (I use Aidells found @ Kroger)
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock (I used Pacific something organic free range reduced sodium broth)
1/2 tsp dried leaf thyme (I omit because I hate dried thyme)
1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
Salt and pepper to taste

In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat.




Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent.




Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer.




While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender.



Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed.




Serve piping hot. Enjoy!!

Shrimp and Orzo

The other day I had been craving shrimp, edamame, and tomatoes. So, I came up with this dish to encompass all of these ingredients!!

Shrimp
1 can stewed whole tomatoes, diced
edamame
orzo (pasta)
italian seasoning

Cook the pasta and drain. Meanwhile, season shrimp with salt and pepper and sear in skillet. Steam edamame in a ziploc steam and fresh bag. When the pasta, shrimp, edamame are done, mix together in a skillet and add tomatoes. Sprinkle with italian seasoning to taste.

This is a off the fly recipe, but it's very tasty!!!

YUM!!

Sorry!!

Well, I've been neglecting posting new and fun recipes for some reason! So, I'll post a few today to hopefully make up for that brief hiatus!

SLOPPY JOES:

3/4 c chopped onion
1/2 c chopped green bell pepper
3/4 pound ground beef (also works well with boca crumbles)
2 c no-salt added tomato sauce
2 T tomato paste
1 T mustard (I use less b/c I don't like mustard!)
1 t chili powder
2 t worcestershire sauce
1/2 t salt
1/2 t sugar
1/2 t dried oregano
1/8 t black pepper
12 rolls

Heat a large nonstick skillet over medium heat. Add first 2 ingredients; cook until beef is browned and crumbled. Stir in tomator sauce and next 8 ingredients (tom sauce through black pepper); reduce heat to medium-low. Cover and cook 15 min, stirring occasionally. Spoon 1/4 c of sloppy joe over each bun! YUM!!!

Cal: 202
Fat 6.2
Fiber: 2.5

Recipe from Cooking Light Jan 04

Chx and Black Bean Skillet

1 lb cuben boneles, skinless chx breast
2 t olive oil
2/3 c salsa
3/4 c uncooked instant rice
1/3 c water
1 can black beans, rinsed and drained

-in a large no-stick frying pan, combine the chx and oil. cook over high heat, stirring, for 4 min, or until the chx begins to brown.
-stir in the salsa. cook for 3 min. add the rice, water, and beans. bring to a simmer.
-cover and simmer for 8-10 min, or until the chx and rice are cooked through. fluff w/fork before serving. season w/ the salt (if using) and pepper.

This is SOOO easy to make only takes like 20 min and it is very, very tasty.

Adding a little shredded chz to the dish adds a nice touch!