Red Beans and Rice with Sausage and Peppers

I threw this together last week with random things in my fridge and it turned out great!! I used two different kinds of sausage because I love Turkey Kielbasa but my husband acts like eating it is torture! He is such a pork guy. So I bought two packs, the kids and I ate the turkey and he ate the spicy pork. I usually don't do that, typically he just has to eat what I cook or he can make something himself so you would have thought he won the lottery the way he acted when he realized he got his own sausage! For the recipe I am posting I am only including the Turkey Kielbasa.

Ingredients:

1 package Turkey Kielbasa Sausage

2 cups cooked rice (I cook mine in chicken stock for better flavor)

1 large yellow onion, sliced

1 large green bell pepper, sliced

2 cloves of garlic, minced

1 can of red beans, rinsed and drained

2-3 t of Cajun seasoning (if you like spicy, add more)

Directions:

Using s skillet on medium high heat, brown sausage on each side about 4 minutes per side. Remove from pan and add the peppers, onions and garlic and Cajun seasoning. Saute for about 3-5 minutes (depending on how crisp or cooked you like your veggies, we like them crisp). Once your rice is cooked and still hot, gently stir the beans into the rice. To serve, add 1 cup of the rice and bean mixture to the plate top with the cooked veggies then with the sausage.

A great one as leftovers!

Weight Watcher Friends: This makes 4 servings and each are 8 points plus.

Mozzarella Stuffed Turkey Burgers with a Balsamic Glaze and Bruschetta Topping

These babies take OMG to a whole new level!!! SO yummy and so healthy, could it be, well yes it can!My husband thought these were the best turkey burger he ever ate, he was just mad I didn't buy buns for everyone. In my defense, they seemed so hearty, they need a bun. My son who is 5 ate two, he thought the cheese dripping out of the side was the best part. I served them with rosted red poatoes and my my green bean salad.

This recipe has three parts, the bruschetta, the glaze and the burgers but don't be scared, take it step by step and you will be so glad you made these!

Chicken and Sausage Jambalaya

My birthday was last month, my sister-in-law gave me two subscriptions to Rachel Ray's Magazine and to Cooking Light. It has been fun combing through them and checking out some new recipes. I adapted this recipe from a Chicken Jambalaya recipe in the Rachel Ray Magazine. From start to finish this was done in 30 minutes which made it a perfect weeknight dinner, it was so easy and turned out great!

Sweet and Spicy Kielbasa

I got this recipe from a friend in my daughter's class, the original recipe calls for 1 cup of brown sugar but it was just way too sweet for my family with that much sugar, I cut the sugar by 2/3 and we LOVE this meal!!!

 Ingredients:
1/3 cup brown sugar
1/4 cup spicy mustard
1/4 cup dijon mustard
1/4 cup chicken stock
1 large onion, chopped
2 lbs smoked turkey kielbasa sausage (of course I use the low fat kind :)

Assembly:
Cut sausages into 2-inch lengths.  Combine brown sugar, mustards, stock, and onion in a crock-pot and stir well.  Add the cut sausages and stir to coat with the sauce.  Cover the crock-pot and cook on low-heat for 1.5 to 3 hours, stirring occasionally to re-coat the sausage with the sauce. 

This is such an easy meal, I usually serve it with cooked Kale and brown rice, we mix it all together and it is so yummy! You do not have to add the chicken stock, I do it to thin out the sauce a bit and to reduce the sweetness however the original recipe does not call for it at all.

For my Weight Watcher friends: The point count on this one differs because I often change the type of sausage I use. I am making this tonight with a low fat chicken sausage and it is 2 points per 2 ounces of meat so I usually eat about 4-5 ounces of the sausage which is about 4-5 points, the entire amount of sauce is 8 points I count do count the sauce as 2 points. I put a 1/2 cup of rice on my plate, add tons of kale (0 points) then add my sausage and spoon the sauce on top.  And my dinner is a total of 10 points, it is very filling and satisfying, the mix of sweet and savory here is perfect!

Turkey Sausage, Kale and Bean soup

There such a chill in the air today with the wind and the rain it was the perfect day for hot soup and hot tea. This one hit the spot!

Ingredients:

1 t oil

1 package of light turkey sausage (kielbasa) sliced into rounds

1 onion, diced

5-8 baby carrots, diced
1 clove of garlic, minced
two 32oz cartons chicken stock (NOT broth)
1 can beans (I usually use pinto)
2 cups of chopped Kale
Salt and fresh cracked Pepper to taste

 

Heat the oil in a nonstick pan, add the sausage cook on each side for about 2-3 minutes, I like for the sausage to get browned on each side. Then add the onions, carrots and combine for about 4 minutes, add garlic and cook for another minute.  Then add the stock and be sure to scrape the good bits off the bottom of the pan. Add the beans, bring to a boil then reduce heat to a simmer for about 10 minutes right before you are ready to eat, add the kale and cook for 2-3 minutes.

Weight Watcher friends: 1 cup of soup is 3 points so  a large bowl (of 2 cups) is only 6 points. I add extra kale to my  bowl because I love how hardy it makes it!

My kids and husband sprinkle mozzarella cheese on top of theirs :)

Veggie Ravioli and Turkey Sausage Ravioli

I always say, I am NOT a short order cook!!! I make one meal and if you don't like it, then don't eat it...but this is one that I did make a variation for my kids and husband, because even though I am not a short order cook I usually do make a few things each night and try to incorporate things that we all enjoy.
But this night I wanted a pasta and a bunch of veggies but I also knew the rest of the fam would want some meat :)
I bought a package of small cheese ravioli from Trader Joes and cooked the whole package
I also made one pot of a homemade marinara sauce (you could use a jar, I just prefer my own)

My marinara sauce:
3/4 tablespoon olive oil
1 whole onion diced small
3-4 cloves garlic (sliced or diced whichever you prefer)
1 28 oz can crushed tomatoes
1 14.5 oz can petite diced tomatoes
2 tablespoons of tomato paste
fresh basil and parsley (as much as you like)
A few shakes of Garlic Garlic & Onion Onion
Salt and pepper to taste

Heat skillet and saute the onion for a min or 2 then add garlic (careful not to burn).  Add tomatoes, let simmer for about 5-7 mins then add salt, pepper and herbs.

Vegetable Ravioli:
1 zucchini (cut in rounds then quartered)
1 small squash (cut in rounds then quartered)
5 baby Bella mushrooms (sliced)
1 large handful of fresh spinach
1 1/2 cups of cooked cheese ravioli
2 cups marinara

Once the pasta was cooked I used a round pie dish for my ravioli. I put 1 1/2 cups of the cooked ravioli all the raw veggies and 2 cups of sauce and lightly tossed them. I sprinkled the top with a 1/2 cup of mozzarella cheese and fresh Parm. Place the pie dish in the oven at 350 for about 20-25 minutes. Cook until cheese melts and the veggies are al dente. I ate this with a big salad and divided the pie dish by 4 servings, each serving had between 6-7 points.


For my husband and kids I cooked up a package of turkey kielbasa sausage and cut them in small slices and cooked them in a frying pan. I added sliced mushrooms and sauteed them with the sausage. I used a glass casserole dish and added the meat & mushrooms, the rest of the sauce and cooked ravioli, lightly tossed it all together and covered it with mozzarella, fresh Parm and baked it at 350 for 30 minutes until the cheese was melted and the dish was bubbly!

Everyone was happy!

Asian Lettuce Wraps

Last week I made some awesome lettuce wraps! I kept hearing people talking about full fat versions of these and I just new I could skinny them up and still have them taste GREAT!!! My family ate them up, they were super healthy and so good!!!

Ingredients:
1 Red Bell Pepper -diced small
1/2 white onion -diced small
2 garlic cloves, minced
2 t fresh ginger, minced
3/4 cup of mushrooms (whatever type you like, I used baby bellas)-diced small
8 baby carrots -cut into thin strips
1/2 head of cabbage-cut into thin strips (or just just 2 cups of a cole slaw mix)
1 small can of water chestnuts -diced small
1lb of ground chicken or turkey breast
1 head of lettuce cleaned and broken into pieces for the wraps (I like Boston Bibb or Cabbage leaves)

Sauce:
2 T soy sauce
2 T Teryaki sauce
2-3 T Sweet Chili Sauce (I love the Trader Joe's version)
1 T honey

Directions:
Mix the sauce ingredients together and whisk to combine, set aside.
Heat skillet, add turkey/chicken breast and let cook for about 3-5 minutes break up into small pieces. Then pour sauce over the top, stir to mix and set aside. Next add the veggies to a hot wok, stir for 2-4 minutes until the veggies are to your desired tenderness. Pour the meat & sauce over the veggie mix and cook for about 2 more minutes. Then serve in lettuce cups.

All the veggies after they were chopped.

Sweet and spicy sauce, mmmmm...

This is cooked turkey, not very appetizing but this is before I poured the sauce over the top, which helps!

Veggies cooking

All  mixed together and ready to eat!

 I served these with mini egg rolls for my kids! A family favorite at my house!

Notes: I added a little water (couple of tablespoons) to my sauce to make it stretch without adding more calories. But for those who aren't counting calories, a teaspoon of sesame oil would be great!
Also add whatever veggies you like or think would be good, I had a bag of broccoli slaw so I added half of it.
Weight Watcher Friends: This recipe makes six 1.5 cup servings and each has 3 points!