Tim - Way to go! Isn't it funny how the words from this group come to you when you most need them?
Life - I got tired reading what you have been up to.
Tonight for dinner we had Shrimp and Chicken Jambalaya. It was very good:
Shrimp and Chicken Jambalaya
2 tsp olive oil
1 medium onion(s) -- sweet, chopped (about 1 cup)
1 medium green pepper(s) -- chopped (about 1 cup)
8 oz uncooked boneless -- skinless chicken breast, cut into bite-size pieces
29 oz canned stewed tomatoes -- undrained (I used 1 can of diced tomatoes with basil and oregano and 1 can of fire roasted diced tomatoes)
12 oz shrimp -- frozen ready-to-eat/cooked, thawed and drained (I used frozen uncooked shrimp and cooked them in during the reduced temperature simmer of 5 minutes)
1 tsp Italian seasoning -- dried
1 tsp hot pepper sauce
4 cup cooked brown rice
Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.
Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, about 5 minutes more.
Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.
S(Internet Address):
"
http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=105551"
- - - - - - - - - - - - - - - - - - -
NOTES : POINTS® Value: 9
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
You get two heaping cups of this delicious Cajun specialty. It's a flavor-packed, filling meal any time of year.
This recipe also tastes great if you use lean pork tenderloin strips instead of chicken. And go ahead and toss some red beans into the cooked rice. (I had leftover Argentina-style pork that I added - BTW - it was great the first night)
Diane