Recipes

Jambalaya!

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Ever since I saw the recipe for Cajun Jambalaya in the July 2010 issue of Clean Eating magazine, I’ve been dying to try it! 

Luckily, I already had some leftover grilled chicken from last week and leftover turkey sausage from the “corn dog” I made over the weekend, so there wasn’t a ton of prep work for me to do.  You could definitely use raw meats though–everything is chopped into bite size pieces so it cooks through pretty fast.

I can’t believe how ridiculously easy this was!  Basically, I mixed the following list of items together in a bowl:

  • 4 raw medium size shrimp, tails removed
  • 1/2 link Jennie-O Hot Turkey Sausage
  • 2 ounces grilled chicken
  • 1/2 medium green bell pepper, chopped
  • 1 plum tomato, chopped
  • 1/4 cup white onion chopped
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • Sprinkling of S&P, onion powder, red pepper flakes
  • 1/2 cup dry brown rice
  • 1/4 cup low sodium chicken broth

Then I layed out a big piece of foil, sprayed it down with olive oil cooking spray, and dumped everything onto the foil:

Then you just wrap it up like a Chipotle burrito — making sure that the edges are sealed tight so the liquid doesn’t leak out.  Pop into a 400 degree oven for 25 minutes, and VOILA!

 JAMBALAYA!

This was spiiiiiiicy!  I loved it!  And it made a TON of food.  One note for next time — some of the rice that was sitting on the top of the pile got a little crunchy.  I think this can be fixed by either soaking the rice in water before putting it in the mix, or by adding more liquid to the pouch. 

I’m in love with this foil pouch cooking method!

Stats on the Jambalaya:  384 calories, 46g carbs, 8g fat, 30g protein, 5g fiber

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What I ate

Starting the week off on the right foot

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Happy Monday 😀

This morning I decided to start my week off on the right foot with a 2.5 mile power walking session.  This was a follow up to Day#1 of my interval running/walking plan, which I started yesterday.  My knee only bothered me slightly during the running intervals yesterday, so I ended up swapping the 5th running interval for a cool-down walk.   I definitely want to err on the side of caution as I start building myself back up to running.

I thought walking today would be good to help keep things loose.  I’m also making sure to not sit in the same position for too long while I’m working so that my knee doesn’t lock up.  I’m determined to get my knee back into running shape!

 

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Ramblings

Happy Ending

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Following the lead of my first ice cream cone of the season, I wanted to keep my post this evening short and sweet.  errr… make that tall and topped with whipped cream 😀

joyous
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Recipes, What I ate

Fajitas & Guac succeeded by Cold Oatmeal

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Jarrod and I wanted something delicious for dinner, so we decided to try this recipe for Chicken Fajitas.  We followed Skinny Taste’s recipe to a T, except we also made some brown rice to mix in.  The recipe doesn’t say how long to marinate the chicken, so we let it go for about 30 minutes.

We both felt what threw this meal over the edge to amazingness was the guacamole we made to go with it. 

My recipe for guacamole adapted from my Chipotle days in college:

 

I kid you not, this recipe post-it has been on my fridge for over five years.  I’ve moved from apartment to apartment to house, and this puppy is ALWAYS displayed on the fridge 🙂

We each had 1 Mama Lupe’s low carb tortillas that I had ordered from Netrition, and we threw everything that couldn’t fit into the tortilla atop a bed of lettuce.  We also had some fresh salsa we had picked up last week, so we drizzled a little on top.

One giant plate of food: 

Yes, I cleared my plate.  Yes, I contemplated licking it clean.

Skinny Taste chicken fajitas + chipotle inspired guac = best dinner we’ve made in a long friggin time!

BTW, I told Jarrod he is now required to plate all foods before photo sessions.  That plate looks absolutely beautiful!

Side Note –

Yesterday on the way home from the hair stylist, I tried the Chocolate Raspberry Luna bar.  The bar had been in the hot car for a little while, so it was slightly melty and absolutely divine tasting!

Breakfast

I hadn’t had cold oatmeal (or “overnight oats” as food bloggers call it) in quite a while.  After reading about Leashieloo’s recent success with overnight oats, I decided to make some up last night.

Here’s what I threw in:

  • 1/2 cup quick oats
  • 1/2 cup almond breeze unsweetened vanilla almond milk
  • 1 tsp peanut butter
  • 1 tsp brown sugar
  • 1 tsp choc chips (which was like 4 chips, but I figured what the hay that’d give me four chocolately delicious bites)
  • A sprinkling of cinnamon

I stirred up the oats and popped them into the fridge to hang out for the night.  This morning, I added some chopped up strawberries.

Oatmeal is great for you, but who the heck wants a steaming bowl of oats in the hot summer months? Most people think cold oatmeal sounds appalling.  To those people I say quit being so cantankerous and give it a shot!  What’s most fun about overnight oats is you can mix in ANYTHING you want.  Seriously, just give it a shot already!  And let me know how they turn out!

Stats on overnight oats:  233 calories, 36g carbs, 8g fat, 7g protein, 6g fiber

On the agenda today:

  • Day 1 of walking/running interval training
  • Father’s Day!
  • Wine, food, family time!
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Recipes, What I ate

The best guacamole recipe EVER

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Jarrod and I wanted something delicious for dinner, so we decided to try this recipe for Chicken Fajitas.  We followed Skinny Taste’s recipe to a T, except we also made some brown rice to mix in.  The recipe doesn’t say how long to marinate the chicken, so we let it go for about 30 minutes.

We both felt what threw this meal over the edge to amazingness was the guacamole we made to go with it.

My recipe for guacamole adapted from my Chipotle days in college:

 

 

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