Shrimp and Kielbasa Jambalaya

I made this without the shrimp, bell pepper and parsley because I didn't have those things. This recipe made plenty for all five of us.

Shrimp and Kielbasa Jambalaya
Ready in: 30-60 minutes
Serves/Makes: 4


Ingredients:
2 tablespoons olive oil
8 ounces turkey kielbasa halved lengthwise and sliced
1 cup minced peeled onion
1 cup diced seeded green bell pepper
1 cup long-grain rice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cans (14.5-oz. size) fat-freechicken broth
2 cans (14.5-oz. size) diced tomatoes drained
1 medium pound shrimp peeled and deveined
1/4 teaspoon hot pepper sauce
4 tablespoons chopped fresh parsley


Directions:

Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and saute 5 minutes or until vegetables are tender. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant.

Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender. Stir in shrimp and hot pepper sauce; cover and cook 5 minutes or until shrimp are pink. Remove from heat and garnish with parsley. Serve warm.

Cheesy Sausage Potatoes

Last week Safeway had all their sausages on sale and there was a great coupon because it's Oktoberfest. I bought two Hillshire Farms Beef Polska Kielbasa. Today I used one of them to make dinner. I had my two helper chefs, Meghan and Abby.






First the girls helped me peel 6-8 potatoes and I cubed them.


We boiled them for about 7 minutes.


Meanwhile I sliced the sausage and chopped onions and bell pepper and sauteed until the sausage was brown.

We drained the potatoes and placed them at the bottom of a 13x9 baking dish. Then we placed the sausage mixture on top of the potatoes and then put cheese on top of that and sprinkled a little pepper. We baked at 350 degrees for 25 minutes and here is our final result.


It was good. Bill said it was a hit.

Beet Lover Recipe-Beetroot Salsa

Bill actually likes beets. I think they taste like dirt. He is always looking at recipes that are good for runners and we test them out. You can eat the root and the leaves of beets. They only have 36 calories and have 300 mg of nitrates per 4 ounces which is supposed to improve endurance. Anyways enough of the science lesson.
We made Aussie-Style hamburgers with Beetroot Salsa however we didn't care too much for the burgers I think it had too much mint. I think they would be good with less or no mint. Anyways I'll give the beetroot salsa recipe and then the burger after in case you want to go for the full effect.

Beetroot Salsa
1 15 oz can of small beets drained and chopped ( I guess in Australia they call them beetroots instead of just beets)

1 small red onion finely chopped
1/2 cup chopped cherry tomatoes quartered
1/4 cup chopped coriander
2 tablespoons finely shredded mint
1 tablespoon red wine vinegar
mix all of the ingredients together. We put the salsa on our hamburgers (just Bill and I) and everyone else tried with Doritos chips.
Hamburger Recipe
1 lb of ground sirloin
1/2 cup breadcrumbs
1/2 cup finely chopped mint
1 tablespoon paprika
4 slices reduced fat Swiss cheese
Combine the beef, breadcrumbs, mint and paprika in a medium bowl. Season with salt and pepper. Mix until well combined. shape into four patties (I made 5 just fine). Cover with plastic wrap and put in fridge for 30 minutes to rest. Grill until cooked to liking. Put a slice of cheese on each patty just before removing from grill.

Nutrition per hamburger: 566 calories, 52 grams carbohydrates (5 grams fiber), 44 grams protein, 20 grams of fat. Exchanges 4 protein, 3 starch, 1 vegetable, 1 dairy

Cheddar Chicken and Potatoes Skillet

4 slices of bacon
4 small boneless skinless chicken breast halves ( I liked using chicken tenders -smaller portions for the kids)
4 cups frozen diced potatoes with peppers and onions, thawed
4 oz (1 cup) 2% milk shredded sharp cheddar cheese

cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done (165 degrees) remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 minutes or until heated through.
Place chicken over potatoes; top with cheese. Cover; cook 2 minutes or until cheese is melted.

Kraft food and family recipe

Spicy Chicken and Rice Bake

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1/2 cup chopped sweet peppers
2 cloves garlic minced
1 tablespoon cooking oil
1 15 oz can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
paprika

Skin chicken; set aside.
In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3 quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.

Bake, covered, in a 375 degree oven for 45 t o50 minutes or until chicken is no longer pink (270 degrees for breasts; 180 degrees for thighs and drumsticks) and rice is tender.

Better Homes and Gardens Cook Book