Jambalaya
This zesty chicken jambalaya is a great one pot dish that will be ready fast for a delicious and healthy dinner any night of the week!
Ingredients
- 1 tsp canola oil
- 1 cup cooked, chopped chicken breast
- 1 small onion chopped
- 1 bell pepper chopped
- 2 stalks celery sliced
- 1 (15 ounce) can unsalted tomato sauce
- 1 cup brown uncooked
- 1 1/4 cup low sodium, reduced fat chicken broth
- 1/8 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp minced garlic
Servings:
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Instructions
- Wash your hands and clean your cooking area.
- Wash and prepare fresh vegetables as directed above.
- Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
- Cook chicken for 2 minutes on medium to medium high heat.
- Add onion, bell pepper and celery to skillet.
- Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
- Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
- Continue cooking for an additional 15 minutes or until liquid is absorbed.
- Serve immediately.
Recipe Notes
Salsa Beef & Rice
Eat heart-healthy
Ingredients
- 1 pound extra lean ground beef 3% fat, 97% lean
- 1/2 cup sliced onion
- 1/2 cup chopped bell pepper
- 2 cups cooked brown rice
- 2 cups frozen corn thawed
- 1/2 cup shredded, reduced fat cheese
- 1 cup salsa
Servings:
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Instructions
- Wash your hands and clean your cooking area.
- Brown ground beef, onion, and bell pepper in skillet.
- Drain meat.
- Heat cooked rice, meat mixture, corn, and salsa in skillet for 10 to 15 minutes. (Add water as needed to prevent the rice from sticking).
- Add cheese and heat until cheese melts (about 5 minutes).
Recipe Notes
Beef Choufleur
Tex Mex Beef Skillet
Whether you’re looking for a delicious family meal or easy meal prep idea our Tex Mex Beef Skillet is a great option! This skillet recipe l is a great way to get your protein, vegetables, and grains all in meal!
Ingredients
- 1 lb extra lean ground beef
- 1 medium onion chopped
- 2 tbsp chili powder
- 2 tbsp unsalted tomato paste
- 1 tbsp ground cumin
- 1/8 tsp salt
- 3 cups cooked brown rice
- 1 (16 ounce) can unsalted pinto beans rinsed and drained
- 2 (4 ounce) cans diced green chilies
- 1 (14 ounce) can unsalted diced tomatoes un-drained
- fresh cilantro for garnish
Servings:
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Instructions
- In a large skillet over medium-high heat, cook meat and onion until brown, stirring to crumble; drain
- Return meat to skillet.
- Add chili powder, cumin, tomato paste and salt.
- Stir in rice, beans, chilies and tomatoes; heat through.
- Garnish with cilantro if desired.
- Serve immediately
Recipe Notes
