We had Thanksgiving last night with my family so we can put Thanksgiving 2012 in the books. Neither meals were overly gluttonous for the occasion, but after that small slice of pecan pie last night, I became anxious for the upcoming week. I enjoy meal planning, exercise, and vegetables. It’ll be good.
It is needed.
I have a confession to make.
- Yesterday, Mr. Prevention and I attended the University of Illinois vs. Northwestern game. Of course, the temperatures dropped between Thursday and Friday and we spent much of yesterday in the 30 degree windy city watching Illinois drop to Northwestern, 50-14. Brutal.
- By half time, I was hungry. I ventured out to survey my options and they were basically nachos, hot dog, popcorn, soft pretzel, or Cracker Jacks. I chose Cracker Jacks — they sounded good. But then, I saw that someone had come back to the bleachers with a…FUNNEL CAKE! I shelved the Cracker Jack idea and called Mr. Prevention who was wandering around the stadium to check out the funnel cake situation for me. He came back with one. And albeit small, I finished…more than half of it. Lunch was served. Tisk, tisk.
- (It was so good and I can’t remember the last time I had a funnel cake!)
- I got to planning my weekly menu and have plans to rectify the misbehaving that has been going on since Thursday. With the busy week ahead, I am looking forward to more quick meals, such as this. Last week, it was all about the crock pot and I was so happy to throw this together the evening before and drop it in the crock pot before heading out to work. I can chop and assemble ahead of time, no doubt.
- To make this a super quick meal ready within minutes of returning home, use leftover rice or instant rice. I actually used long grain brown rice and it required 40-45 minutes of cooking, but I used that time to get in my workout and we were still eating before 6:30pm — a major accomplishment in our house. Clean-up was a breeze and this was reheated great. Oh, and it’s healthy to boot!
- Slow Cooker Jambalaya adapted from Cats and Casseroles, and originally, All Recipes
- 12 oz skinless, boneless chicken breast, cut into 1-inch pieces
- 12 0z chicken andouille sausage, sliced
- 1 (28 oz) can diced tomatoes with juice
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 cup low-sodium chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper*
- 1/2 tsp dried thyme
- 1 cup dry brown rice