I've been up for a while, I made my delicious banana nut loaf ...but I decided to make it in my cute new muffin tin that is actually in the shape of a pumpkin. It turned out SO cute and so yummy!
My sister headed home yesterday afternoon, her boyfriend came up to visit. So I did the housewife workout, got things ready. Tomorrow is the start of a new week, which is always a source of stress. But everything will work out fine. Just taking it one day at a time! I just have to find where I put that darn schedule!
With a week chock full of work and on a beautiful fall day, crock potting is fun! Great recipe with a spicy meaty flair the whole family will love!!
Jambalaya
Servings: 12 (1 cup per serving)
Ingredients
- 1 pound Polish Sausage (Cut into 1/2 inch rounds)
1/2 pound boneless skinless chicken breast (Cut into 1 in cubes)
1 can (14.5oz) low fat, low sodium beef broth
1 can (14.5oz) low sodium diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon parsley flakes
1 1/2 teaspoons dried basil
1 teaspoon cayanne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked brown rice
Directions
1. In a 5 quart slow cooker,
combine Polish sausage, chicken, beef broth, diced tomatoes, celery, tomato
paste and spices into the crock pot.
2. Cover and cook on low for 6-7 hours or until chicken is cooked through.
3. Stir in cooked shrimp and rice and cook on low for another 15-20 minutes until heated through.
Nutritional Breakdown2. Cover and cook on low for 6-7 hours or until chicken is cooked through.
3. Stir in cooked shrimp and rice and cook on low for another 15-20 minutes until heated through.
YUM!! Enjoy!
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