Name: Jambalaya with Shrimp, Chicken &Andouille Sausage
Yield: 8 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 2 C chopped onion; 2 C chopped red bell pepper; 2 Tbsp minced garlic; 6 oz. andouille sausage (sliced); 1 lb. boneless, skinless chicken thighs (cubed and cooked); 2 C uncooked long-grain white rice; 2 tsp paprika; 2 tsp freshly ground black pepper; 2 tsp dried oregano; 1 tsp onion powder; 1 tsp dried thyme; 1/2 tsp garlic salt; 2 bay leaf; 4 cups chicken broth (fat-free, less-sodium chicken broth); 1 1/2 C water; 2 Tbsp tomato paste; 1 tsp hot pepper sauce; 29 oz. no salt-added diced tomatoes (2 cans); 1 lb. lpeeled and deveined medium shrimp; 4 Tbsp chopped fresh parsley

Jambalaya with Shrimp, Chicken & Andouille Sausage

Jambalaya with Shrimp, Chicken &Andouille Sausage

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp olive oil
2 C chopped onion
2 C chopped red bell pepper
2 Tbsp minced garlic
6 oz. andouille sausage sliced
1 lb. boneless, skinless chicken thighs cubed and cooked
2 C uncooked long-grain white rice
2 tsp paprika
2 tsp freshly ground black pepper
2 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp garlic salt
2 bay leaf
4 cups chicken broth fat-free, less-sodium chicken broth
1 1/2 C water
2 Tbsp tomato paste
1 tsp hot pepper sauce
29 oz. no salt-added diced tomatoes 2 cans
1 lb. lpeeled and deveined medium shrimp
4 Tbsp chopped fresh parsley

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp olive oil
2 C chopped onion
2 C chopped red bell pepper
2 Tbsp minced garlic
6 oz. andouille sausage sliced
1 lb. boneless, skinless chicken thighs cubed and cooked
2 C uncooked long-grain white rice
2 tsp paprika
2 tsp freshly ground black pepper
2 tsp dried oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp garlic salt
2 bay leaf
4 cups chicken broth fat-free, less-sodium chicken broth
1 1/2 C water
2 Tbsp tomato paste
1 tsp hot pepper sauce
29 oz. no salt-added diced tomatoes 2 cans
1 lb. lpeeled and deveined medium shrimp
4 Tbsp chopped fresh parsley

Instructions

Cube and cook chicken until done.
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts

Jambalaya with Shrimp, Chicken &Andouille Sausage

Amount Per Serving

Calories 552 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Cholesterol 166mg 55%

Sodium 840mg 35%

Potassium 544mg 16%

Total Carbohydrates 67g 22%

Dietary Fiber 7g 28%

Sugars 8g

Protein 35g 70%

Vitamin A 72%

Vitamin C 231%

Calcium 16%

Iron 36%

* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

2 tsp olive oil
2 C finely chopped onion about 1 medium
4 Tbsp all-purpose flour
2 garlic clove minced
3 C skim milk
2 bay leaf
1 C crumbled Gorgonzola cheese 2 ounces
1 1/2 C grated Parmesan cheese divided, 3 ounces
1/2 tsp salt
2 C uncooked elbow macaroni about 8 ounces
cooking spray
2/3 C shredded part-skim mozzarella cheese about 2 1/2 ounces
2/3 C Italian breadcrumbs Japanese breadcrumbs (or Itlalian bread crumbs)
1/8 tsp freshly ground black pepper

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

2 tsp olive oil
2 C finely chopped onion about 1 medium
4 Tbsp all-purpose flour
2 garlic clove minced
3 C skim milk
2 bay leaf
1 C crumbled Gorgonzola cheese 2 ounces
1 1/2 C grated Parmesan cheese divided, 3 ounces
1/2 tsp salt
2 C uncooked elbow macaroni about 8 ounces
cooking spray
2/3 C shredded part-skim mozzarella cheese about 2 1/2 ounces
2/3 C Italian breadcrumbs Japanese breadcrumbs (or Itlalian bread crumbs)
1/8 tsp freshly ground black pepper

Instructions

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
Preheat oven to 375°.
Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!

Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts

Three-Cheese Macaroni and Cheese

Amount Per Serving

Calories 1436 Calories from Fat 522

% Daily Value*

Total Fat 58g 89%

Saturated Fat 33g 165%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Cholesterol 165mg 55%

Sodium 3049mg 127%

Potassium 172mg 5%

Total Carbohydrates 151g 50%

Dietary Fiber 9g 36%

Sugars 21g

Protein 91g 182%

Vitamin A 28%

Vitamin C 14%

Calcium 193%

Iron 45%

* Percent Daily Values are based on a 2000 calorie diet.

Irish Lamb Stew

A slowly braised Irish style lamb stew with Guinness.

Course

Main Dish

Cuisine

Irish

Prep Time

10 minutes

Cook Time

3 hour

Servings

servings

Ingredients

1 tablespoon olive oil
1 pound lamb cut into bite sized pieces
1 onions diced
2 cloves garlic chopped
2 tablespoons flour
1 can Guinness
4 cups beef stock
1 teaspoon rosemary chopped
1 teaspoon thyme chopped
1 bay leaf
salt and pepper to taste
2 white potatoes cut into bite sized pieces
4 carrots cut into bite sized pieces
1 handful parsley chopped

Course

Main Dish

Cuisine

Irish

Prep Time

10 minutes

Cook Time

3 hour

Servings

servings

Ingredients

1 tablespoon olive oil
1 pound lamb cut into bite sized pieces
1 onions diced
2 cloves garlic chopped
2 tablespoons flour
1 can Guinness
4 cups beef stock
1 teaspoon rosemary chopped
1 teaspoon thyme chopped
1 bay leaf
salt and pepper to taste
2 white potatoes cut into bite sized pieces
4 carrots cut into bite sized pieces
1 handful parsley chopped

Instructions

Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir.
Add the Guinness and beef stock.
Add the rosemary, thyme, bay leaf, salt and pepper.
Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
Add the potatoes and carrots and some more beef stock to cover.
Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
Plate and garnish with parsley.
Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.

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