Chicken & Sausage Jambalaya

 Well . . . I haven't actually done the 14-Day reset as planned because I was sick with COVID.  Last night, I did use one of the recipes for dinner.  

The actual recipe is Shrimp & Sausage Jambalaya.  I did lots of substitutions so if you want to see the original recipe, click on the above link.  I will need to cut the spices for next time as it was a little bit too spicy for my husband (I liked it!).  Oh, we had stewed tomatoes instead of crushed or diced.  I will use the diced next time.  And I may add more mushrooms.

Here's my modified recipe:

1 Tbsp Avocado Oil

13 oz smoked turkey sausage, sliced

1 1/2 lbs chicken breast, cut into chunks

4 mushrooms, cut in chunks

1 cup sliced celery

2 tsp Onion Onion Seasoning

1 tsp Garlic Garlic Seasoning

1 (14 oz) can no salt added crushed tomatoes

3/4 cup unsalted chicken broth

1 1/2 Tbsp Simply Salsa Mix

1 tsp smoked Paprika

2 tsp chili powder

2 (12 oz) pkgs frozen riced cauliflower

1.  In large saucepan, heat oil over medium-high heat.  Add sausage, chicken, celery, mushrooms, Onion Onion Seasoning and Garlic Garlic Seasoning.  Cook until chicken is no longer pink, sitrring occasionally.

2.  Stir in tomatoes, broth, Simply Salsa, paprika and chili powder.  Stir in riced cauliflower.  Bring to a simmer.  Reduce heat and simmer 20 minutes.

Makes 5 servings.

SS20 14-Day Reset - Day 1

We were going on a cruise later this month and I was going to do the 14-Day Reset before going to see if I could drop a few pounds (goal is 5 lbs over the two weeks).  

Well, COVID-19 put a kabash on those plans.   Cruise got cancelled.  Now working from home.   Oh dear, not good.  Stress eating time.  

So, decided to go ahead and do the 14-Day reset now.  Here's how Day 1 went . . . 


Breakfast - Overnight Chia Breakfast Pudding

This was delicious!  I wasn't sure if I would like it or that it would keep me satisfied for several hours.  Well, it did . . . 3 hours and it was creamy and smooth.

I didn't add salt and I didn't have the walnuts toasted.  Oh, I didn't bother chopping the berries either (blackberries, raspberries, and blueberries).  I used real vanilla (actually came from Mexico).

Morning Snack - Cinnamon Almond Butter Apples

A yummy, sweet snack.  The apple I used was called Cripps Pink.  It was crispy and sweet.  I used Adams Unsalted Crunchy Peanut butter instead of the almond butter as it was what I had on hand.  Worked great.  I did dip the apples in lemon juice to prevent browning.

Didn't quite make it lunch time so had about an ounce of unsalted whole almonds. (not on the menu).


Lunch - Mediterranean Tuna Salad

I did a lot of substitutions.  It was still a delicious salad.  I left out the red onion and tomatoes, although I did sprinkle some Onion Onion Seasoning to get the onion flavor.  I used regular black olives instead of the Kalamata olives; Avocado Oil instead of olive oil; and red leaf lettuce instead of the avocados.

Oh, I had some more almonds to round out the meal.

Afternoon Snack - Cucumber Hummus Bites

Well . . . I really didn't do the complete recipe.  I just had cucumber slices without the toppings and seasonings.  I'm not fond of cauliflower or roasted red pepper and couldn't quite decide how to do substitutions.


Dinner - Roasted Chicken & Veggies

One of our favorite meals.  I'm always fixing something like this.  I did do several substitutions. (Love that flexibility!)  I used regular carrots rather than baby carrots; mushrooms instead of Brussels sprouts; broccoli instead of cauliflower; Avocado Oil instead of olive oil; and breasts instead of thighs (we don't care for dark meat).  I used about a cup more on the carrots to make up for the sprouts and not having onion.  

Throughout the day I was drinking flavored water.

Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Vidalia Chicken & Bacon Burgers

Wow . . . can't believe that it's been so long since I posted actual meals and these meals were made over a year ago!  Guess what!  This can be made now as the product is part of our standard line!


We didn't use buns and I used Cheddar instead of Swiss cheese.  I also made part of it into a meatloaf rather than patties.  Love the versatility of our recipes - can customize to your own tastes.


Ingredients:

1 1/2 lbs ground chicken or turkey
1/4 lb raw bacon, chopped (abt 4-5 slices)
1 c shredded Swiss cheese
1/3 c plain panko bread crumbs
1/4 c Vidalia ® Onion Dressing, divided
1/3 c light mayonnaise
1 Tbsp Dijon mustard
6 whole wheat hamburger buns, toasted
Lettuce, tomato slices

Instructions:

1.  In large bowl, combine chicken, chopped raw bacon, cheese, bread crumbs, 2 tablespoons Vidalia Onion Dressing. 1 teaspoon salt and 1/2 teaspoon black pepper.  Form into 6 patties.

2.  Heat a large non-stick skillet over medium heat.  Add patties; partially cover skillet.  Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise, mustard and remaining 2 tablespoons Vidalia Onion Dressing.

4.  Top toasted buns with lettuce, tomatoes, burgers, and mayonnaise mixture.

Makes 6 servings.  Serve with Sweet Potato Fries with Bacon Pepper Aioli.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Vidalia Onion Dressing in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Pork & Apple Burgers

It's grilling time . . . how about a variation on your burgers?  This was very good.  We didn't have it as a sandwich as we try not to eat very much breads.  We also didn't have the onions.  I used ground turkey instead of pork.  I also used our Avocado Oil instead of the vegetable oil.  Love the fact that we can modify our recipes to meet our dietary needs.


Ingredients:

1 1/2 lbs ground pork
1 small Granny Smith apple, cored and grated
1 c shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 Tbsp vegetable oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:


1.  In large bowl, combine first 5 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill or large skillet to medium heat.  Place patties on grill or in skillet; cook, turning once, until internal temperature reaches 165 degrees on an instant read food thermometer (about 10-12 minutes).


3.  Meanwhile, in large skillet, heat oil over medium heat.  Add onions; salt and pepper as desired.  Saute until lightly golden (about 8-10 minutes) or until desired doneness.

4.  Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing. 

Makes 6 servings.  Serve with a cucumber & tomato salad.

Make Ahead & Freeze:  Prepare burgers through step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 2. 

Garlic Seared Steak with Black & Blue Butter

We enjoy eating steak occasionally.  This was very delicious.  I used the butter on my baked potato & veggies as well as the steak itself.


Ingredients:

1/2 c butter, softened
1 pkt Black & Blue Cheese Ball Mix
1 1/2 Tbsp Garlic Garlic Seasoning
1 Tbsp olive oil
1 1/2 lbs beef strip or sirloin steak

Instructions:

1.  In small bowl, combine softened butter and about 1/2 packet Black & Blue Cheese Ball Mix.  Form into 6-8 balls.  Place on wax paper.  Refrigerate until ready to serve.

2.  In small microwave-safe bowl, combine Garlic Garlic Seasoning and 1 tablespoon water.  Microwave on HIGH 30 seconds; stir in remaining 1/2 packet Black & Blue Cheese Ball Mix and olive oil.  Rub over both sides of steaks.

3.  Heat a large non-stick skillet over medium heat.  Add steaks.  Cook until desired doneness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), turning over halfway and brushing with pan drippings occasionally, about 15-20 minutes.

4.  Remove steak from skillet.  Cover and let rest 5 minutes.  Slice steak across the grain.  Serve topped with butter balls.

Makes 6 servings.  Serve with Bayou Bourbon Green Beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap with plastic wrap.  Place in a quart freezer bag.  Prepare step 2.  Place in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label, and freeze.  Thaw completely.  Continue with step 3.

Turtle Burgers

It's getting to be that time of year again for grilling burgers, etc.  Here's one of those recipes from a prior season that I had made up last October.  I know I'm behind . . . that's what happens when you lead a very busy life.  And that's the advantage of these meals - they can be made up in advance or they're quick fixing.  Love my Tastefully Simple Meal Solutions (TS2U).  This was one of those nights that I forgot to take a picture of the complete meal.  Oh oh . . . I know that I didn't do the hot dogs or criss-crossed the cheese to make it look like a turtle.  But it was very delicious.  We usually don't use buns but have it as a patty.  We usually use 99% ground turkey.  I just like trying various seasonings.


Ingredients:

1 1/2 lbs lean ground beef
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 tsp Garlic Garlic Seasoning
8 all beef hot dogs
6 slices American cheese
3 hamburger buns, halved, toasted
6 lettuce leaves

Instructions:


1.  In large bowl, combine first 3 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill to medium heat.  Place burgers on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Add hot dogs to grill.  Grill, turning occasionally, about 3-4 minutes or until desired doneness.

3.  Meanwhile, if desired, slice each cheese slice into 6 strips.  Basket weave strips together and place on burgers.  Continue grilling until melted.  Remove from grill.

4.  Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each.  If desired, cut 2 small triangles in the rounded end of each section creating turtle toes.  Cut remaining 2 hot dogs into thirds.  If desired, cut a slit into the round end or end end of the hot dog sections to create a mouth.

5.  Place lettuce leaves on toasted buns.  Top each bun with 4 hot dog "legs", cut side-down, and 1 head.  Top with burgers.

Makes 6-8 servings.  Serve with Vidalia Onion Broccoli Slaw.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place hot dogs in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Turkey Milanese with Vidalia Apple Slaw

We used chicken instead of turkey.  this turned out great.  Loved the slaw.  We didn't use the salt & pepper seasoning.  I used Avocado Oil instead of the vegetable oil.

Ingredients:

1 1/2 lbs boneless skinless turkey breast tenderloins  (about 2) or chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Garlic Garlic Seasoning, divided
1 1/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1 (14 oz) pkg tri-color coleslaw mix (without dressing)
1 med sweet and tangy apple, diced
1/2 c dried cranberries
3/4 - 1 c Vidalia Onion Dressing
3-5 Tbsp vegetable oil, divided

Instructions:

1.  Pound turkey to 1/2 inch thick; season with about 1 teaspoon salt and 1/2 teaspoon pepper or as desired.


2.  In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning.  Seal well; toss to coat.  In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.

3.  In large bowl, combine remaining ingredients except oil.  Toss to coat; salt and pepper as desired.  Set aside.

4.  In large skillet, heat 3 tablespoons oil over medium-high heat.  One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey.  Remove from bag and carefully place in hot oil.  Repeat with remaining turkey.

5.  Cover and saute until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes.  Serve topped with Vidalia Apple Slaw.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Prepare through step 2.  Place Vidalia Onion Dressing in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3. 

Sweet Glazed Salmon

We love eating salmon but sometimes it gets boring.  Well . . . no more boring with this recipe.  hmmm . . . maybe I'll fix this again this week.

Ingredients:

1/4 c Brown Sugar Honey Mustard
3 tbsp butter, melted
1 1/2 tsp Garlic Garlic Seasoning
1/8 tsp cayenne pepper, optional
1 1/2 lbs salmon fillet

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine first 4 ingredients; salt and pepper as desired.  Brush butter mixture over salmon.

2.  Line a large rimmed baking sheet with aluminum foil.  Spray with cooking spray.  Place salmon, skin side down, on baking sheet.

3.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10 minutes per inch of thickness.  Broil last 1-2 minutes.

Makes 6 servings.  Serve with steamed green beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap salmon with plastic wrap.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 425 degrees F and continue with step 2.

Pesto Buttermilk Chicken

This was very delicious.  I'm not crazy over buttermilk but as a marinade, I can handle it.  The chicken was very moist.


Ingredients:

1 C buttermilk or 1 c 2% milk + 1 Tbsp lemon juice
1/3 c mayonnaise
1/3 c grated Parmesan cheese
2 Tbsp Dried Tomato & Garlic Pesto mix
1 tsp Kosher or sea salt
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts, seasoned with salt and pepper

Instructions:

1.  In a gallon freezer bag, combine first 5 ingredients.  Add seasoned chicken thighs; seal well.  Refrigerate 2 hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.  Serve with Creamy Pesto Pasta.

Make Ahead  & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Teriyaki Beef & Broccoli

This was delicious.  I could see making it with chicken or pork as well using chicken or vegetable broth.  I used fresh broccoli rather than frozen.  I also did not season the meat as we watch our sodium intake.

Ingredients:

1 1/2 lbs boneless beef chuck roast, seasoned with salt & pepper
2 c reduced sodium beef broth
3 Tbsp Garlic Garlic Seasoning
2 Tbsp cornstarch
2 Tbsp water
1 (16 oz) pkg frozen broccoli florets
1/2 c Honey Teriyaki Sauce

Instructions:

1.  Place first 3 ingredients in a 3-quart or larger slow cooker.  Cook on low 8-10 hours or high 6-8 hours.

2.  Shred beef.  Drain off all but 1 cup juices from slow cooker.  In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker.

3.  Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce.  Toss to combine. Continue cooking on high 30 minutes.

Makes 6 servings.  Serve with Rice with Peas & Carrots.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with broccoli.  Thaw completely.  Continue with step 1.