Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Saturday, February 2, 2013

Veggie Jambalaya


 
I recently bought Weight Watchers new Veg Power! cook book.    Scott has been asking for different ways to serve veggies in our diet - so I thought this would be a good book to purchase.  I tried to look it up on Amazon and on the Weight Watchers site and could not find it.  I purchased my copy a the Hurst Weight Watchers store site (where I go to meetings) off of Grapevine Hwy between Madel's and Tom Thumb.  I feel most Weight Watchers stores and meetings will have it. 
 
This is the first recipe I tried and it was great!  We like a bit of more "kick" so next time I will increase the cayenne pepper just a little.  Daniel even added a little stinky cheese (Parmesan cheese) to the top of his - I tried one bite and it was a nice addition.  The serving size is 2 cups - yes 2 cups.  I could only eat one! 
 
 
Veggie Jambalaya
Veggie Jambalaya
 
Serving size: 2 cups -
Weight Watchers - 10 pp+
Source: Veg Power! - Weight Watchers cookbook
Course: Gluten Free Main Course
Serves: 1

Ingredients

  • 2 teaspoons olive oil
  • 4 celery stalks thinly sliced
  • 2 carrots thinly sliced
  • 2 onions chopped
  • 1 red bell pepper diced (I omitted this due to family not liking bell peppers)
  • 4 garlic cloves minced
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 2 cups water
  • 3/4 cup long grain rice (I used brown rice)
  • 3/4 cup red lentils picked over and rinsed
  • 14 1/2 oz can stewed tomatoes
  • 3/4 teaspoon salt
  • 10 oz frozen corn kernels thawed
  • 1/4 cup parsley chopped

Directions

  1. Heat oil in large saucepan over medium-high heat.
  2. Add celery, carrots, onions, and bell pepper.
  3. Cook, stirring occasionally, until vegetables are softened, 8 minutes.
  4. Add garlic, thyme, and cayenne, stirring constantly, 1 minute.
  5. Stir in water, rice, lentils, tomatoes, and salt; bring to boil.
  6. Reduce heat and cover.
  7. Simmer, stirring occasionally, until rice and lentils are tender, about 20 minute.
  8. Add corn and cook 5 minutes longer.
  9. Stir in parsley.
 

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