Cajun Chicken and Sausage Jambalaya
40min · 6 servings Ingredients • 1 lb chicken thighs, cubed • 13 oz. Cajun andouille sausage (can sub Turkey sausage) • 1 1/2 cups med-long grain rice • 2 celery stalks, diced • 1 green pepper, diced • 1 yellow onion, diced • 4 cloves minced garlic • 1 Tbsp tomato paste • 1/2cup crushed or diced tomatoes • 28 oz. Chicken broth • 1 Tbsp avocado oil • 2 Tbsp all purpose seasoning • 2 tsp garlic and herb seasoning • 2 tsp Cajun seasoning • Green onions for garnish
Vegan No Cook Lunches
Plant-based options for quick and convenient cold lunches are essential for busy individuals looking to maintain a healthy diet on the go. Incorporating a variety of plant-based ingredients into your lunch can provide a rich source of nutrients, fiber, and antioxidants. Click through for all recipes
3 cups all purpose flour 3/4 cup buttermilk 1 small sweet potato (boiled and mashed) 1 stick cold unsalted butter (cubed) 2 tsp vanilla bean gel 2 tbsp baking powder 2 tbsp white sugar 1/2 tsp salt Mix flour, salt, baking powder, and sugar in a big bowl. Add in unsalted butter and break up until pea size pieces. To a separate bowl, add buttermilk, sweet potatoes and vanilla bean gel and mix well. Add dry ingredients to wet and mix until combined. On a clean surface add flour and knead dough for 1 minute. Use a rolling pin to roll it out a few times and fold it in half and roll again. Roll dough out until about 1/2 inch thick. Use a biscuit cutter to cut out biscuits. Place on a greased oven safe baking sheet. Brush buttermilk on top of each biscuit. Bake in oven at 425 for 15-17 minutes
Zuppa Toscano Soup
Ingredients 6 oz bacon, chopped 1 lb Italian Sausage, preferably spicy or hot 1 medium head garlic, 6-8 large cloves, peeled and minced 1 medium onion, diced 6 cups chicken broth/stock, (48 oz) 4 cups water, (32 oz) 5 medium russet potatoes, peeled and chopped into 1/4" thick pieces 1 kale bundle, leaves stripped and chopped (6 cups) 2 cups whipping cream 1 Tbsp Italian or garlic and herb seasoning Salt and black pepper to taste Parmesan cheese to serve, optional
We think you’ll love these