Crock Pot Jambalaya

• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 – 12 oz. pacakage smoked andouille chicken sausage, diced
• 1 – 28 oz. can petite diced tomatoes, undrained
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup reduced-sodium chicken broth
• 2 tsp. dried oregano
• 2 tsp. Tony Chachere’s Creole seasoning
• 1 tsp. Cholula hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound shrimp, peeled and deveined

Combine everything but the shrimp in your crock pot.  Cover and cook on low for 8 hours.    When it's almost ready, preheat oven to 400F.   Lay shrimp out on a baking sheet, drizzle with olive oil and season with salt & pepper.  Roast shrimp for 8 minutes, until pink.   Add the shrimp to the Jambalaya and let cook 5 minutes.    Discard bay leaves and serve over quinoa or rice.   Enjoy!!

Cheeseburger Meatloaf (Turkey)

• 1 - 20 oz. package extra lean ground turkey
• 4 thick cut strips Applewood bacon, diced
• 1 1/2 cups shredded reduced fat Mexican blend cheese, divided
• 1 cup petite diced tomatoes in juice
• 1 egg, slightly beaten
• 3/4 cup bread crumbs
• 1/2 cup chopped red onion
• 1/3 cup chopped dill pickle spears
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Preheat oven to 375F.  Lightly coat a 9x13 baking dish with cooking spray

Combine turkey, bacon, 1 cup of cheese, tomatoes, egg, bread crumbs, onion, pickles, salt & pepper in a large bowl.  Mix well using your hands.  Transfer the mixture to prepared baking dish and form it into a loaf.

Bake for 50 minutes.  Sprinkle remaining 1/2 cup cheese on top and bake for 10 minutes more, until cheese is bubbling and starting to brown.

Let meatloaf stand for 10 minutes before slicing.  ENJOY!

Zesty Two Bean Salad

• 1 - 14 oz. can black beans, rinsed and drained
• 1 - 14 oz. can small white beans, rinsed and drained
• 1 - 10 oz. can Rotel tomatoes, drained
• 1 - 8.5 oz. can Corn, drained
• 1 red bell pepper, chopped
• 1 bunch green onions, white and light green parts only, sliced
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• Freshly ground black pepper, to taste

Mix all ingredients in a large bowl.  Refrigerate until you're ready to eat.  Enjoy!

Avocado, Artichoke and Hearts of Palm Salad

• 1 - 14 oz. can small artichoke hearts in water, drained and sliced into small pieces
• 1 - 14 oz. can hearts of palm, drained, sliced into coins
• 1/2 of a large English cucumber, thinly sliced
• 1/2 of a small red onion, finely chopped
• 1 passillo pepper, minced
• 2 avocados, cut into chunks
• 3 tbsp. white wine vinegar
• salt & freshly ground black pepper

Combine all ingredients in a large bowl.  Carefully mix.  Refrigerate until ready to serve.

Yummy!

Prosciutto Wrapped Chicken

For the filling:

• 1 cup packed fresh baby spinach
• 1/3 cup fresh sage leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tbsp. chopped garlic
• Freshly ground black pepper

Preheat oven to 400F.

Put the filling ingredients in a food processor and pulse until pureed.

For the chicken:

• 1 package boneless chicken fillets (3-4)
• 6-8 slices prosciutto (depending on how many fillets you have)

Spread 2 tbsp. puree on one side of each chicken fillet, fold in half like a taco.  Roll two slices of prosciutto around each fillet, securing with toothpicks.

Arrange chicken in a baking dish sprayed with cooking spray.  Bake 25 minutes, until done.

Enjoy!