Hearty Cajun Stew

My husband was inspired to make this recipe after finding this amazing Cajun seasoning from food.com.

Find the recipe here for the salt-free cajun seasoning!!

Ingredients:

2 TBSP Olive Oil
2 red peppers, chopped
2 onions, chopped
4 stalks celery, chopped
2 cans fire roasted tomatoes
32 ounces salt-free chicken stock
2 TBSP Cajun seasoning
4 chicken breasts, cubed
1 lb cooked salad shrimp
6 links andouille sausage

Optional:
brown rice or Quinoa

Directions:

In a large pot over medium heat, add olive oil, red peppers, onions and celery, saute until tender.

Add fire roasted tomatoes, chicken stock and Cajun seasoning.
Turn heat to medium high, add chicken, cover and cook for 20 min. 

Add salad shrimp and andouille sausage, stir, remove from heat, let sit covered for 10 min and serve over quinoa or brown rice if desired.

If you are interested in more recipes like this and would like to join my next health and fitness group, fill out the application below!! 

The easy to use Wufoo form builder helps you make forms easy, fast, and fun.

Shrimp Pesto

Pesto Ingredients:

1 "bunch" Cilantro
2 TBSP olive oil
4 oz Macadamia nuts
3 TBSP lime juice
3 TBSP vegetable oil
1/2 tsp ground allspice

2 lbs Shrimp

Directions:
Place all ingredients in food processor and blend. Set aside.  Cook shrimp according to directions and mix cooked shrimp with pesto.  I think this pesto would be great with chicken also.  
We paired it over zucchini noddles, but would also be great with brown rice or quinoa.  

Clean Spanish Tortilla

Ingredients:

12 eggs, well beaten
1 lb cooked sausage, sliced (We used all natural chicken sausages-Italian seasoned)
1/2 lb sweet potatoes, sliced and cooked to fork tender
1 medium onion, roughly chopped
2 TBSP EVOO

Directions:

Preheat oven to 350
In a large, oven safe skillet, saute onion in EVOO over medium heat
When onions begin to brown, add sweet potatoes
Continue to cook onions and potatoes until potatoes begin to get brown and crispy, add cooked sausage.

Add eggs to mixture - do not scramble eggs!
Use a spatula to pull the cooked egg from the side of the pan
Tilt the pan so the uncooked egg liquid fills where the eggs were just pulled back from the sides, as if making an omelet.

When as much of the liquid eggs have been moved to the sides, place in oven and cook for 10-15 minutes, or until the top of the tortilla is firm and no eggs are left uncooked.

Remove from the oven and let stand for 5 minutes before slicing.

This recipe is so versatile. Experiment with different types of sausages, spices and always let me know how things turn out!! Enjoy!

Asian style dressing

1/2 C oil
1 TBSP soy sauce
3 TBSP rice vinegar
2 tsp sugar
1/8 tsp ground ginger
1/2 pressed garlic clove

Mix ingredients together and shake well before each use.  

Black bean corn quinoa

My husband and I love quinoa and are constantly looking for new ways to eat it. This is an original recipe from my husband and feel free to adjust spices to your taste! Enjoy as a main dish or a side dish to your main course.  This is also a dish that can be enjoyed over a few days as the flavors continue to blend.

Salad:
1 Cup uncooked quinoa
1 can black beans, rinsed
12 oz frozen corn
1/2 cup chopped cilantro

Dressing:
1 TBSP dijon mustard
1TBSP lime juice
1 TBSP EVOO
1/4 cup rice vinegar
1/2 TSP cumin
1/2 TSP garlic powder
1/2 TSP onion powder

Cook quinoa as per package directions. Transfer to extra large mixing bowl.  Add black beans, corn and chopped cilantro, mix.  In medium mixing bowl, mix dressing ingredients and wisk until blended.  Pour dressing mixture over salad and stir.