Jambalaya

We were having such cold weather here last week!  I was really needing to make something to warm up our bellies for dinner.  We have heard that we may be making a big move in the near future.  It is not for sure yet, but it has been a long time coming.  I have been getting very comfortable in our home.  This is the longest our little family has ever stayed in one area.  It is really making me sad to think of leaving here.  But, moving is a big part of our life, and with that comes learning about new cultures, and meeting new friends.  Our newest adventure may be taking us to Louisiana.  So in honor of that, I decided to make some Jambalaya for the kids!  Here is the inspiration behind the recipe I made.

Jambalaya
Serves 10
7 WW Points Plus

1 lb chicken breast (boneless skinless) cut into bite sized cubes
1 lb turkey sausage links (about 4 links) coined
1 tbsp creole seasoning, or cajun seasoning
1 tbsp olive oil
2 cups diced bell peppers (any color, or combination of color that you wish)
1 cup diced onions
4 garlic cloves-diced
1 can diced tomatoes (15oz-drained)
2 tbsp tomato paste
2 cups long grain rice
               *3 cups water-or whatever amount of water your rice calls for, I used jasmine rice
2 bay leaves
1 tbsp dried parsley


Add olive oil to pan and saute the chicken and turkey sausage.  Sprinkle all of the creole over the meat as it cooks.

After meat has browned, add the diced onions, bell peppers, and garlic to the pan.  Cook until the peppers and onions star to soften.

Add drained tomatoes and tomato paste, mix until combined. Pour rice and water into the pot along with the bay leaves and parsley.  Bring to a boil, cover the pan, then turn temp down to low.  Allow the pot to simmer on low until all of the moisture has been absorbed by the rice. (about 30 min)

parmesan crusted pork cutlets

My kids love breaded chicken.  I usually pan fry them up, but I wanted to try a lighter version.  When I looked in my freezer, I realized that I did not have any chicken!  But I did have plenty of pork cutlets.  I figured they would do in a pinch.  I was so happy with the results, they were so yummy!! This recipe was my inspiration.  parmesan chicken cutlets

Parmesan Crusted Pork Cutlets
Serves 6
6 WW Points Plus

1 1/2 lbs lean pork loin thinly cut (6 pieces)
1/2 c grated parmesan
1/2 c italian seasoned bread crumbs
1 tbsp dried parsley
1/4 tsp paprika
3/4 tsp garlic salt
1/4 tsp pepper
2 egg whites
       *wisked until bubbly

Preheat oven to 400*.  Lightly spray baking sheet with cooking spray (preferably canola or olive oil).

Combine parmesan, bread crumbs, and seasonings together in a wide bowl.  Toss pork cutlets into the mixture until lightly covered.

Lightly coat the breaded cutlets in the wisked egg whites.

Coat the cutlets one last time in the bread crumb mixture.  Place on the baking sheet and lightly spray tops with cooking spray.

Bake 20-25 mins turning the pork cutlets over half way thru the cooking time.

Skinny Chimichangas

I am making a lot of new lifestyle changes, and eating more healthy is at the top of my list.  Problem is, my kids are super picky eaters.  I love to cook, and I love a challenge.  One of my kids favorite meals that I make is chimichangas.  But it isn't the best for the waistline.  So I made a new recipe that my family would hopefully love just as much, and it was a hit! I got the inspiration from this recipe, skinny chimichangas.  Here is my take on it.


Skinny Chimichangas
Serves 12 (they freeze well)
7 WW Points Plus

1 lb ground turkey
1 c quinoa
        *cooked with 2 c water
                               1 envelope Lipton Onion Soup Mix
1 tbs Hidden Valley Ranch Mix
2 tbs taco seasoning mix
8oz can tomato sauce
15oz can pinto beans~ drained and rinsed
12 flour tortillas (I used the Costco tortillas)

directions:

1. Prepare quinoa; mix quinoa, water, and lipton mix in sauce pan.  Bring to a boil, then let simmer for abt 15 mins.

2. While quinoa is simmering, brown up ground turkey with ranch mix and taco seasoning

3. Add tomato sauce, pinto beans, and cooked quinoa to the browned ground beef and mix well. Cook for about 5 min, or until all ingredients are warmed through.

4. Cook tortillas.  *if you want to lower the points plus value, you can use a large wheat flour tortillas instead, I just prefer the flavor of Costcos tortillas.

5. Preheat oven to 400.  Spray baking sheet lightly with pam.

6. Add 1/2 cup of  ground beef mixture to center of each tortilla, wrap tightly.  Place tortillas seam side down onto the baking sheet.  Spray tops of chimichangas lightly with pam.

7. Cook for 10 mins, flip the chimichangas and cook or an additional 10 minutes.

*I like to top my chimichangas with lots of chopped veggies, salsa, and light sour cream (points not included in recipe)

**The recipe I use for homemade taco seasoning: *http://www.melskitchencafe.com/homemade-taco-         seasoning/http://www.melskitchencafe.com/homemade-taco-seasoning/