Healthy Recipe

slow cooker jambalayaIngredients
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice (brown rice)
Directions
  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
  • Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
  • Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)

Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn’t lost during the long cooking.

Spicy and smoky, andouille sausage is traditionally used for this dish. If you’re in a more mellow mode, leftover ham works just as well.

Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.

Nutrition Information

Serving Size: 1 Serving
Calories 265
recipe courtesy of: Betty Crocker Slow cooker meals
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A Healthy Recipe

fruit filled pancakeFruit-Filled Puff Pancakes

Ingredients

  • Nonstick cooking spray
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fat-free milk
  • 2 teaspoons cooking oil
  • Dash salt
  • 1 tablespoon reduced-sugar orange marmalade
  • 1 tablespoon orange juice or water
  • 1 small banana, sliced
  • 1/2 cup sliced fresh strawberries or fresh blueberries

Directions

  1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.
  2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.
  3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake. Makes 2 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 163 cal., 5 g total fat (1 g sat. fat), 138 mg sodium, 26 g carb. (3 g fiber), 5 g pro.

Recipe courtesy of: Diabetic Living

Healthy Recipe

Blueberry Buckwheat PancakesBlueberry Buckwheat Pancakes

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
  • 1 1/4 cups buttermilk or sour milk
  • 1 tablespoon cooking oil
  • 1/4 teaspoon vanilla
  • 3/4 cup fresh or frozen blueberries, thawed

Directions

  1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
  2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.
  4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm. Makes 6 (2-pancake) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 132 cal., 3 g total fat (1 g sat. fat), 2 mg chol., 244 mg sodium, 22 g carb. (3 g fiber), 6 g pro.

Recipe Courtesy of: Diabetic living

Healthy Recipe

baked penned with mushrooms and spiniachBaked Penne with Mushrooms, Bacon and Spinach

8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Directions

  • 1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
  • 3 Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
  • 4 Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
  • 5 Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
  • 6 Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

Healthy Tip:  Buy Brown Rice Pasta (brand Lundberg), switch out pork bacon for Turkey bacon or loose bacon all together

Recipe courtesy of: bettycrocker.com

Turkey enchilada verde soup

turkey enchilada verde soupTurkey enchilada verde soup

Ingredients:

For the salsa verde:
1/2 pound fresh tomatillos, husked, or 1 (10-ounce) can of tomatillos
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
2 jalapeños, seeds and stems removed, chopped
1/2 cup chopped cilantro

For the soup:
4 cups turkey or chicken broth
4 cups diced cooked turkey, white and/or dark meat, diced
1 (15-ounce) can black beans, drained or 2 cups cooked black beans, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 cup chopped cilantro, plus more for serving
1 cup (4 ounces) Monterey Jack, shredded, plus more for serving
1/2 cup crushed tortilla chips
1 tablespoon lime juice
Salt
Sour cream, for serving
1 avocado peeled, pitted, and cut into wedges, for serving

Method:
First make the salsa verde. If using fresh tomatillos, place them in a pot and cover with water. Bring to a boil and then simmer uncovered for 10 minutes. They should be softened and a lighter green. Turn off the heat and allow to cool for 10 minutes. If using canned tomatillos, skip this step.

Place the tomatillos in a blender, along with either 1 cup of the cooking water or 1 cup of the canned tomatillos’ liquid. Add to the blender the onion, garlic, jalapeños and cilantro. Blend until smooth. You should have about 2 cups.

To make the soup, pour the salsa verde into a large pot. Add the broth, turkey, black beans, cumin, oregano and cilantro. Bring to a boil and then simmer for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 5 more minutes. Add the lime juice and then adjust seasonings, adding salt to taste.

To serve, top each bowl with shredded Monterey Jack, sour cream, avocado, and cilantro.

Recipe Courtesy of SELF and http://www.homesicktexan.com

Open Faced Omelet

open-faced-omelet-fore296Open Faced Omelet

Bright vegetables (like bell peppers and tomatoes, which are filled with vitamins A and C) take center stage in this dish.

INGREDIENTS

  • Vegetable oil cooking spray
  • 1 onion, sliced
  • 3/4 teaspoons fresh thyme
  • 1 yellow or red bell pepper, sliced
  • 2 oz diced smoked turkey sausage
  • 1 clove garlic, chopped
  • 14.5 oz diced tomatoes, drained
  • 1 tablespoon chopped fresh oregano
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup grated Parmesan
  • 3 tablespoons chopped fresh chives

PREPARATION

In a large skillet coated with cooking spray, cook onion and bell pepper over medium-low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.

The skinny

153 calories per serving, 6 g fat (2 g saturated), 14 g carbs, 3 g fiber, 11 g protein

Recipe found: SELF