great!

DIRTY RICE

1 lb ground beef, 96/4
dash garlic powder
3 stalks celery, chopped
¼ c. diced onion
1 TBS chopped parsley
½ c green bell pepper, chopped
½ c red bell pepper, chopped
11 oz can tomatoes w/ green chilies, undrained
1 chipotle chili in adobo, chopped
1 TBS Worcestershire sauce
¼ tsp. red pepper flakes
¼ tsp pepper 1 tsp Cajun seasoning
1 c instant brown rice
2 tsp beef bouillon granules
2 c water

In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables are tender. Add seasonings, stirring well. Add rice and water, mixing well. Bring to a boil and reduce heat, cover, and cook 10 minutes for instant rice, cooking until rice is done.

Yield: 5 servings. Per serving (about 1cup)= 222 Calories; 3g Fat (13.7% calories from fat); 22g Protein; 27g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 276mg Sodium.

yummy!

Unstuffed Cabbage Dinner

1 lb 90% lean ground beef

1/3 c. diced onion

¾ tsp garlic powder

1 tsp black pepper

14.5 oz can low sodium beef broth

1 c. instant brown rice medley

14 oz shredded cabbage

14 oz can stewed tomatoes

In large skillet, brown ground beef with onion. Add garlic powder, black pepper, beef broth and rice. Let simmer then add cabbage and tomatoes.

Yield: 4 servings. Per serving=499 Calories; 24g Fat (42.9% calories from fat); 29g Protein; 42g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 150mg Sodium

Shrimp and Cheesy Grits

1 c. quick cooking grits

2 c. water or ff chicken broth

2 c. skim milk or ff half and half

2 tsp chicken soup base

½ tsp smoked salt

1 lb raw peeled and deveined shrimp

6 oz Al Fresca Chicken Andouille sausage

1 TB extra virgin olive oil

¾ c. diced onion

1 c. diced green bell pepper

1 c. sliced celery

½ jalapeno pepper, seeded and minced

Dash roasted garlic powder

1 tsp Cajun seasoning

3 TB flour

14.5 oz can fire roasted tomatoes, with juice

1 can tomatoes with green chilies, undrained

1 c. dry white wine

1 bay leaf

Salt and pepper, to taste

½ c. shredded cheddar cheese

¼ c. grated Parmesan cheese

Bring milk, broth, chicken soup base and smoked salt to a boil in saucepan; slowly whisk in grits, reduce heat to low and simmer until thick, stirring often.  Add oil to large skillet and add onion, bell pepper, celery and jalapeno; cook over medium heat until onion is translucent. Add sliced chicken sausage, garlic powder and Cajun seasoning; cook until fragrant, about 1 minute. Sprinkle flower over vegetables; gradually stir in tomatoes and wine, cooking until sauce begins to thicken, about 3 minutes. Reduce heat to low and add bay leaf to sauce, simmer 5 minutes; season with salt and pepper. Add shrimp and cook until shrimp are pink, 5 to 8 minutes. Just before serving, stir cheeses into grits until melted. Spoon grits into serving bowl and top with sauce mixture.

Yield: 4 servings.  Per serving= 531 Calories; 9g Fat (16.4% calories from fat); 48g Protein; 59g Carbohydrate; 4g Dietary Fiber; 216mg Cholesterol; 1472mg Sodium.

We LOVE this!