Chicken Sausage Jambalaya

Chicken Sausage Jambalaya

(serves 4-6)

1 lb. boneless chicken, cut into tenders

sea salt and freshly ground black pepper

2 tbsp avocado or olive oil 1 red or yellow bell pepper, chopped

1 yellow onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
3 chicken sausages, chopped
1 15-oz can diced tomatoes (with juice)
1 tsp dried thyme
1 tsp dried oregano
½ tsp red pepper flakes

Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.

Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.

While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.

Taste and adjust the seasonings, and serve!

Deliciously Stuffed Sweet Mini-Peppers!

Deliciously Stuffed Sweet Mini-Peppers!

Deliciously Stuffed Sweet Mini-Peppers!

Ingredients:
• Mini Sweet Peppers (1 – 2 packages), washed
• 1 Avocado
• 1/2 cup of Cilantro
• 1 cup of Red Onion
• 1 clove of Garlic
• 1 Mango
• 2 Roma Tomatoes

Dressing:
• Juice of 1 Lime
• Juice of 1 Orange
• 3 tablespoons of Olive Oil
• 1 teaspoon of Apple Cider Vinegar
• 1 tablespoon of Honey
• Salt
• 1 tablespoon of Cayenne Pepper

Directions:
1. Preheat the oven to broil. Once the oven is warm, using tongs, place the peppers directly on the oven rack. Cook the peppers for about 10 minutes. When peppers start shriveling, remove them from the oven.
2. Cut mango and avocado into cubes, mince the garlic, chop the cilantro, red onion and tomato. Combine into in a mixing bowl.
3. In a separate bowl, whisk the orange and lime juice, olive oil, apple cider vinegar, honey, salt, and cayenne pepper together.
4. Pour the dressing over the avocado and mango mixture and gently toss to combine.
5. Take your roasted mini sweet peppers, cut them in half (lengthwise), and de-seed them.
6. Stuff with the mixture and ENJOY!!! YUM!

Ground Turkey Stuffed Peppers

Ground Turkey Stuffed Peppers

Ground Turkey Stuffed Peppers

 

Ingredients:

  • 6 large, organic bell peppers, any color
  • 2 cups wild rice, cooked
  • 1 lb. organic ground turkey
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 16 oz. jar crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups  organic, sharp cheddar cheese, shredded
  • 1 tablespoon olive oil

 

Directions:

Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.

 

Preheat oven to 350 degrees.
In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.

 

Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.

 

Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

(Credit: dearcrissy.com/ground-turkey-stuffed-peppers-recipe/#_a5y_p=5700491)