Written by Philip Walter on Feb 29 at 4:44 am.
This twist on traditional paella uses turkey sausage instead of chirizo and long grain brown rice to up the health factor. It’s a great dish!
Ingredients
- 2 Cups Brown Rice, uncooked
- 3 Tbsp Olive Oil
- 1 Tbsp paprika
- 2 tsp Oregano
- 2 lbs Boneless Skinless Chicken Breast, cubed
- 4 Garlic Cloves, chopped
- 1 tsp Crushed Red Pepper Flakes
- 1 Bay Leaf
- 1/4 Cup Fresh Parsley, chopped
- 1 qt Chicken Stock
- 2 Lemons, zested
- 1 Medium White Onion
- 1 Red Bell Pepper, coarsely chopped
- 1 lb Turkey Sausage
- 10 oz Shrimp, peeled, deveined
- Salt and Pepper to taste
Directions
- In a medium bowl mix together 1 Tbsp olive oil, paprika, oregano, and salt and pepper. Stir in chicken to coat. Cover and refrigerate.
- Heat 1 Tbsp olive oil in paella pan, large skillet, or pot over med heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring to coat rice with oil, for 3 minutes.
- Stir in bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes.
- Meanwhile, heat 1 Tbsp olive oil in separate large skillet over med heat. Stir in chicken and onion. Cook 5 min. Stir in bell pepper and sausage. Cook 5 min. Stir in shrimp. Cook 2-3 min.
- Serve meat mixture over rice.
For a printable PDF version of this recipe, click here.
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Written by Philip Walter on Feb 24 at 11:53 pm.
This seafood dinner option tastes GREAT, but it does have a little more fat in it than most of the recipes you’ll find here. One way to reduce that is to go with Reduced- or Non-Fat Feta Cheese. I like it as is, so I try to fix it in on a day I know I’ve been really good.
Ingredients
- 2 Medium Tomatoes, chopped
- 1 Medium Onion, chopped
- 1 Tbsp Olive Oil
- 2 Garlic Cloves, crushed
- 1 tsp Basil
- 1 Bay Leaf
- 1 tsp Oregano
- 1/4 Cup Fresh Parsley, chopped
- 1/2 tsp Sesame Oil
- 1 10-oz Package Frozen, Peeled, Deveined Shrimp, thawed
- 1 6-oz Package Feta Cheese
- 8 Black Olives, halved
- 1/2 Lemon
- Salt and Freshly Ground Pepper to Taste
- 3 Cups Cooked Rice
Directions
- Preheat oven to 475 degrees
- Heat oil in large skillet over med-hi heat
- Add onion and saute until soft
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, salt, and pepper and cook 4 to 5 minutes
- Remove vegetables from skillet with slotted spoon, so as to reserve liquid
- Cook shrimp in juices until pink
- Spread vegetables in bottom of 8″ by 8″ by 2″ baking dish, add shrimp and juices, then sprinkle feta on top
- Arrange olives on top of feta and squeeze lemon juice over all
- Bake 10 to 15 minutes and serve over rice
For a printable PDF version of this recipe, click here.
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