New Recipe #8 – Low Carb Cajun Jambalaya

 

I made this dish back when it was still chilly outside. A huge pot of deliciousness on the stove that smells amazing. I only knocked this down to three stars because, no matter how much I try, I’m not a fan of sausage of any kind. (My star rating is only my personal taste, not an expert opinion). My husband loves sausage, so I will make this again for him and I will happily eat around the sausage or use less. I chose a pre-cooked, chicken cajun sausage (Johnsonville) because it had fewer calories than the andouille. I loved the cajun flavor it gave the jambalaya. I had trouble getting my rice done. Read the package directions for the rice you choose and adjust accordingly. Mine took about 45 minutes and I had to add water.

Low Carb Cajun Jambalaya

Ingredients:

1 lb. skinless, boneless chicken breasts cut into chunks
1/2 lb. andouille sausage (or sausage of choice)
1 large onion, chopped
2 cloves garlic
1 tbsp sugar-free ketchup
1 cup brown rice
2 cups (organic) chicken broth
1/2 cup green onion, chopped
1/2 cup parsley, chopped
2 bay leaves

Directions:

  1. Brown meat in dutch oven, remove from pot, and set aside
  2. Saute onion and garlic in the pot drippings until translucent.
  3. Add meat to the onion garlic mixture and continue cooking for about 5 minutes.
  4. Add sugar free ketchup and cook until color begins to deepen.

Add brown rice, chicken broth, green onion, parsley, and bay leaves to the pot and cook over low heat for 20 minutes. Serve immediately once rice is cooked.

Source: http://lefatquack.wordpress.com/2014/05/08/low-carb-cajun-jambalaya/

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Entering into Known Territory

Entering into Known Territory

The weekend is upon us. As usual for Friday I weighed in at an all time low this morning. Now that I have taken the time to delve into my issue with gaining back the weight and then some on Monday, I can’t claim ignorance any more. I know this happens. Now, if it happens again, shame on me! Not to beat myself up, because I’m not perfect (?!?) and it most likely will happen again. But I don’t want it to happen. I want to continue losing to a healthy weight and getting strong.

As of right now, my only plans this weekend are to eat out with friends tonight. I know the restaurant we are going to and I know I can order broiled cod and a salad. As long as I don’t smother that cod in the melted butter sitting next to it. And as long as I don’t drown the salad in the dressing.

Yesterday I ran/walked 3 miles on the treadmill. I upped my speed to see how it would go since I run at a very slow speed. I’ve been trying to push myself harder as I’m beginning to think the mental aspect of running is very powerful. I’ve been thinking all along that I’m just not a runner in a physical sense. But now that I’m in a little better shape, I want to explore this whole mental aspect to see where it leads. Am I holding myself back mentally? I’m trying to identify the thoughts I have that might be holding me back. The higher speed went well except needing to walk often to catch my breath. See that word “need”? That’s the mental side- do I really need to slow and walk? Something I thought about as I ran. I also developed quite a pain in my upper thigh/hip at the higher speed. Normally this would be an automatic “slow down and walk” for me. But I tried to really think about it. When I did walk, I only did so for a short time and kept trying the higher speed again and again. I was wondering why I was having that pain and what I could do differently.

Dinner last night was baked chicken breast tenderloins dusted with a mix of almond flour, parmesan cheese and italian seasoning. With steamed broccoli. Delicious.

parmcrustedchicken

This morning I spent some time listening to music on YouTube. What a lovely way to start into the weekend. YouTube is always fun because one click leads to another and leads to another. I think I will continue listening to some music throughout the day. Maybe some Pandora. Here’s one video I watched. I like this song, loved the voice and thought there was some pretty good eye candy too.

 

New Recipe #1 – Broiled Chicken With Peppers

One of my goals for this year is to try one new recipe each week. My first recipe was this delicious Broiled Chicken with Peppers that was posted by Rantings of an Amateur Chef. When I read the recipe, I admit I wasn’t a hundred percent on board with it. First, I was confused by using one potato. One. 1. I’m pretty sure I’ve never made any recipe that asked for just one potato. Second, the potato was to be cut in 1-inch pieces and boiled. Then fried. This is another thing I can’t recall ever doing. Boiling then frying a potato. One potato. And finally, the cherry peppers threw me. I like cherry peppers. But I have always assumed they were meant to be put on a relish tray with things like olives and pickles and whole green onions or other pickled items. I know I have never cut them up and cooked with them (or seen a recipe that did so). I am pretty sure it’s the cherry peppers that make this dish so delicious. I used chicken breast because that’s what I had on hand, but I would prefer the thighs that the recipe calls for. I gave this dish 5 stars and look forward to making it again.

broiled chicken with peppers

 Broiled Chicken With Peppers5star_xsm

Ingredients:

1 russet potato, peeled and cut into 1-inch cubes – I used an Idaho baking potato
Kosher salt – I used sea salt
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds) – I used 2 lg breasts with skin
1 heaping tablespoon dried oregano
Freshly ground pepper
3 tablespoons extra-virgin olive oil – I used a total of 2 tablespoons
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1 1/2-inch pieces – I used 1 sm green and half a lg red
6 cloves garlic, smashed – I pressed the garlic
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine – I used 6
1/4 cup roughly chopped fresh parsley

Directions:

Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.

Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat (Here I used 1 tablespoon since I only had 2 breasts). Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate (I put the breasts in a 350 degree oven for about 30 minutes to cook through since they were very large).

Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.

Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. (I cooked all in a cast iron skillet and left the vegetables and chicken in the skillet when broiling). Broil until the skin is crisp, 2 to 3 minutes.

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