Easy Cleanup!

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Easy Cleanup!


Easy Cleanup!  That was the name of the game this week!  One pot meal, sheet pan meal, foil pouch meal.  All clean eating and all easy cleanup.  Even the toaster oven got a good workout this week. 

Summer is coming and that means grilling outdoors and use of the toaster oven so as not to heat the kitchen.  Roasting and grilling vegetables and lean meat! 

I wanted to share a clean eating recipe with you courtesy of http://www.cleanfoodcrush.com.

Instead of the turkey sausage I used chicken sausage made andouille style!  Brought the Cajun feeling to the forefront.  It calls for a green bell pepper, however, I only had a red bell pepper so I used that. You can always substitute ingredients based on what you have in your fridge!

So, here is how I did it…..


I put all the ingredients in a bowl.


Added the seasonings


Placed it in the center of the foil pouch.


Wrapped it up and placed it on a sheet tray.




Clean Cajun Jambalaya

Makes 4 servings


1/2 lb large raw shrimp, peeled and deveined, tail on

4 oz boneless, skinless chicken breast, chopped into 1-inch pieces

1 all-natural low-sodium turkey sausage, sliced (I used chicken sausage andouille style)

1/2 medium onion, diced

1 medium green bell pepper, diced (I only had red bell pepper)

2 ribs of celery, diced

1 1/2 medium tomatoes, cored and diced

2 cloves garlic, minced

1 1/2 tbsp salt-free Cajun seasoning

1 cup all-natural instant brown rice

1/2 cup low-sodium chicken broth

Sea salt and fresh ground black pepper, to taste

Olive oil cooking spray



Preheat oven to 400°F.

In a large bowl, gently toss together all ingredients except cooking spray, mixing well until combined.

Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide Cajun mixture evenly among both pieces of foil and seal.

Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and meat are fully cooked.  (NOTE: When cooked, meat will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.

Carefully open pouch and pour mixture into a large serving bowl (the steam is HOT!); serve immediately.



Kids’ Corner

I chose a “snack” for this week’s Kids’ Corner.  I hope your children not only enjoy making it, but eating it as well.  Puffed Rice Snowballs.  Be sure to go to http://www.cookingwithchris.com and click on Kids’ Corner for the recipe.


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