Week 3 is done!! Only one more week to go! This past week was a little harder on me then the previous weeks. Even though I craved carbs super bad the first week, this week it was salt. It may have to do with me starting my running schedule back up. I don't know, but I'll track week 4's carvings with my workouts and see what I come up with.
We did have two meals this week that will for sure be in the monthly dinner rotation; Spaghetti w/Steamed Green Beans and Jambalaya. I'll be up front, I was very hesitant with the Jambalaya recipe because... it's Jambalaya! How in the world are you suppose to eat it without rice? Yum, Rice! But surprisingly it did turn out pretty good.
Spaghetti w/Steamed Green Beans
1.5 lbs ground turkey (ground beef of chicken is fine)
2 tbsp dry Italian seasoning
2 jars spaghetti sauce
1 1/2 cups frozen carrots & peas
Fresh Green Beans (you can use frozen or canned)
~ Brown ground turkey with Italian seasoning. While meat is browning, mix spaghetti sauce and frozen veggies into your slow cooker. Once meat is done, drain excess fat grease and mix cooked meat into the spaghetti sauce. Cook on low for 4 to 5 hours. Clean fresh green beans and cut off the ends. Steam green beans 20 minutes before you are ready to eat. Pour sauce over your green beans and enjoy dinner!
1 lb spicy chicken sausage - sliced
1 1/2 cooked shrimp
1 green pepper - diced
1 red pepper - diced
1 small onion - chopped1 tomato - chopped
1 head of cauliflower - finely chopped
2 small cans of El Pato tomato sauce1 cup water
2 tsp olive oil
2 tsp creole seasoning
~ In a large pan saute; green peppers, red peppers, and onions. In another pan, brown chicken sausage. Once the sausage is brown add to the saute pan. Also add tomato sauce, water, cauliflower, tomato's, and creole seasoning. On medium heat bring to a boil. Then cover and reduce heat for 20 minutes. Once ready, add shrimp and simmer uncovered for 5 minutes or until shrimp has warmed. Great with a side salad!