Before you get dizzy in anxious agreement, consider first if there was a time in the past few days where you felt uncomfortably full, or taken just one too many bites. Did you truly enjoy every last bite, or were there a few that if you could do it again, you would leave behind?
Most of us are in the same boat. Though many of us go into the holiday season with the best of healthy intentions, it’s so very difficult to adhere them through and through. Everything just looks so…soo….soooo good.
And maybe you have some leftovers, like turkey, that you want to eat up without the guilt of another heavy, gravy-slathered meal. Or if you’re like us, maybe you have turkey leftovers that you froze after Thanksgiving. And if nothing else, turkey is probably priced pretty low following two major feasting holidays.
Trade sweet for spicy and savory in this Turkey Jambalaya dish that can, or cannot, use leftover turkey. One of the best things about jambalaya is how easily you can swap in and out your favorite proteins. Everything from turkey to shrimp to sausage can be used, and used together, to make a hearty, filling, protein-packed meal.
This dish has great proportions of carbohydrate (41%), protein (38%), and fat (21%) with a generous 4 grams of fiber. The portion is plentiful and the sodium is controlled. Did I mention this is a one-pot meal?
Turkey Jambalaya slightly adapted from Cooking Light, November 2001
1 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 1/2 tsp paprika
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp ground red pepper
1/2 tsp black pepper
1 cup uncooked long-grain brown rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-oz) can diced tomatoes, undrained
2 cups shredded, cooked turkey
6 oz turkey andouille sausage, sliced
5 green onions, sliced
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); saute 1 minute.
Add rice; saute 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30-40 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions. Yield: 6 servings (about 1 1/3 cups each).
Nutrition Information (per serving): 336 calories; 7.8 g. fat; 72 mg. cholesterol; 604 mg. sodium; 34.5 g. carbohydrate; 4 g. fiber; 31.7 g. protein
Result: A bit of heat from the paprika and very flavorful! This one-pot meal does require some longer simmering time due to the brown rice. If you opt for white rice, this will cook in about half the time, however, you lose much of the fiber and nutrients from the grain. This reheated great for leftovers and can be made spicier with the addition of some hot sauce (which I recommend!). Enjoy!
We don’t get back to Columbus until Wednesday, but I have a menu plan for when we do return!
Weekly Menu: December 28th-31st
- Wednesday: Creamy Roasted Cauliflower and Broccoli Soup
- Thursday: Greek Pork Tenderloin over Greek Salad
- Saturday (lunch): Chicken Tortilla Soup
The only two things I MUST do today is workout and watch Illinois basketball. Life is good!