And I Made Dinner!

With a busy last week, the BOY stepped up having dinner ready most nights.

Now that he starts school tomorrow, it’s my turn to make some dinners.  We had a wonderful weekend with our close friend’s in town, but I was left Sunday with a bad cold/cough.  I knew it was coming as I’ve been pretty healthy ALL year.  I dosed myself with some Musinex (a personal favorite) and tried to drink as much water as possible.  I also needed some naps with Cooper.

 

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I dragged myself out of the house for a walk (I haven’t exercised since Friday’s long run) and a trip to the grocery store.  I found an easy and healthy recipe for dinner that looked promising.  I put Tuesday’s dinner into the crockpot and got started on the jambalaya.

 

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Since we are having chicken later in the week, I left that out of the original recipe and used a little more turkey sausage and shrimp.

 

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Confession: I have no idea how to make foil packets and ended up with two very different configurations.

 

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Which made this meal seem a whole lot more difficult than I expected.  When it came time to check my rice, I was nervous, but it was done.  But not all of my sausage pieces were cooked through.  I put it back in the oven for another 5 minutes, which did the trick.

 

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The spices in this dish are super, and the BOY told me that he definitely wants me to make the recipe again!

 

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We devoured it quickly, and I have some leftover for lunch tomorrow!

 

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This is a great easy week day meal to add to your list.

 

 

Meal Plan 8/18/13

 

Sunday: Cajun Jambalaya

 

Monday: Clean Peanutty Thai Chicken

 

Tuesday: Leftovers

 

Wednesday: Out

 

Thursday: Mediterranean Grilled Chicken

 

 

Cajun Jambalaya

From Clean Eating Magazine

Makes 6 Servings

 

Ingredients

1/2 lb raw shrimp, 26/30 size, peeled and deveined, tail on

4 oz boneless, skinless chicken breast, diced into 1-inch pieces

1 all-natural low-sodium turkey sausage, sliced

1/2 medium white onion, diced

1 medium green bell pepper, stem and seeds removed and discarded, diced

1 rib celery, diced

1 handful of cherry tomatoes

2 cloves garlic, minced

1 1/2 tbsp salt-free Cajun seasoning

1 cup all-natural instant brown rice

1/2 cup low-sodium chicken broth

Sea salt and fresh ground black pepper, to taste

Olive oil cooking spray

 

Directions

Preheat oven to 400°F.

In a large mixing bowl, toss together all ingredients except cooking spray, mixing well until combined.

Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide mixture evenly among both pieces of foil and seal.

Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and proteins are fully cooked. (NOTE: When cooked, rice will be soft and proteins will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.

Carefully open pouch and pour mixture into a large serving bowl; serve immediately.

12 thoughts on “And I Made Dinner!

    • It’s really tasty! I used a bouyu seasoning from target which as awesome! I didn’t even think about the easy clean up but you are soo right! I’ve heard of making fish in foil packets. What else do you make?

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