Spicy Sausage Pasta

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Ingredients:

1 tbsp. olive oil

2 links jalapeño sausage

1.5 cups diced onion

2 cloves garlic, minced

1/2 pepper of your choice, diced

2 cups low sodium chicken broth

1/2 cup milk

8 ounces whole wheat pasta

10 mushrooms, diced

1 red tomato, diced

1/2 tsp. salt and pepper

1/3 cup thinly sliced green onion

1 cup cheese (optional)

1. Add olive oil to a skillet and heat, then add the diced onions.  Cook for about 5 minutes before adding the diced sausage.  Cook for another 10 minutes, stirring often.  Add garlic and diced pepper and cook for another 5 minutes.

2. Add broth, milk, pasta, mushrooms, tomato, salt, pepper and green onion.  Bring to a boil, cover and reduce heat.  Cook for 15 minutes or until pasta is tender.

3. Remove from heat and serve.  If you are choosing to top with cheese, sprinkle cheese on top and heat for another 5 minutes.

Lighter Jambalaya

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Ingredients:

3 tsp. olive oil

1 onion, finely chopped

1 green pepper, finely chopped

2 celery stalks, finely chopped

4 garlic cloves, minced

3 links of sausage (Andouille, Kielbasa, Italian)

1 cup brown rice

2 cups sodium reduced chicken broth

1  1/2 cups tomato or marinara sauce

3 tomatoes, diced

Cajun seasoning (or 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. oregano, 1 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. garlic powder, 1 tsp. onion powder)

3 green onions, diced

2 tsp. fresh thyme

 

1. Heat oil in a large saucepan, add onion, green pepper, celery and garlic.  Stir and cook for about 8 minutes over medium heat, until the vegetables are soft.    Add the chopped up sausage and cook until they are lightly browned.

2. Add the rice and cook, stirring until the rice is coated.  Add the chicken broth, tomato sauce, tomatoes, and spices (or Cajun seasoning).  Bring to a boil; then reduce the heat and simmer, covered, until the rice is cooked, about 30 minutes.

3. After, add the shrimp, green onions, and thyme; cook while stirring continuously until the shrimp is opaque (about 10 minutes).