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Fiven Up Your MealsTM
 
 
Weekday Jambalaya
 
1 red bell pepper
1 yellow bell pepper
1orange bell pepper1 bunch of mustard greens
1 clove garlic
1/2 onion
1 package andouille sausage(4 links)
2 cups brown rice
1/4 tsp red pepper flakes
Salt/pepper to taste
 
Wash and slice peppers into strips. Peel and chop garlic. Thinly slice onions. Add onions and garlic to a skillet with 1 tbsp.olive  oil.Cook over medium heat until onions translucent. Add peppers and simmer on low heat  for 5 more minutes
 
Wash, and rinse mustard greens. Remove leaves from stems and slice leaves into bite size pieces.
 
Cut the sausage into 1/2 inch pieces. Add the sausage to the pepper mixture.Add 1/2 of the greens to the pepper and sausage mixture. Add red pepper flakes. Cover and cook for 30 minutes on low heat.
 
 Add cooked rice to the mixture 1/4 cup at a time until thoroughly mixed
 
On a plate, place a few slices of the leftover mustard greens. Place the jambalaya on top of the mixture and enjoy.
 
My son calls this dish "heaven in my mouth.
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

 

 

 

 

 Fiven Up Your MealsTM

 

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Curried Chicken with Cauliflower and Sweet Potatoes

From Eating Well

4 servings

Active Time:

Nutrition Profile

High calcium | High fiber | High potassium | Gluten free |

Ingredients

  • 3/4 cup nonfat plain yogurt
  • 1 teaspoon Madras-style curry powder, (see Ingredient note)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon cayenne pepper
  • 8 boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
  • 1 sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes
  • 3 cups cauliflower florets, (1 small head) or broccoli florets
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1/4 cup chopped unsalted dry-roasted peanuts, or cashews
  • 1/4 cup loosely packed cilantro leaves

Preparation

  1. Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 450°F. Lightly coat a large rimmed baking sheet with cooking spray.
  3. Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
  4. Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.
  5. Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.
  6. Serve over a bed of steamed mustard greens.