Rainy Day Jambalaya

Today's post is themed after our recent rainy-almost-spring-weather we have been having in Upstate South Carolina.  Of course, this also yummy and warm crockpot recipe weather!  I prepared this recipe before going to meet with my intern at 8am and it was done by the time I got home, and the house smelled amazing!  It is also a great recipe party recipe if you hosting 5+ people for dinner.

Heart Healthy Chicken Jambalaya

Heart Healthy Chicken Jambalaya

Yield: 8 servings

Ingredients

12oz Fully Cooked Al Fresco Smoked Andouille All Natural Chicken Sausage

1 can Low-Sodium Dark Red Kidney Beans, rinsed and drained

1 16oz package frozen peppers and onions

1 14.5oz can no salt added diced tomatoes 

1 Box Reduced Sodium Jambalaya Mix

2 cups water

Jalapeno pepper, seeded and diced (optional)

Directions

1.  Half chicken sausage length wise and cut into half moon slices (about 1/2 inch).

2.  Add frozen vegetables to bottom of a 3.5-4 quart slow crockpot.  Top with chicken sausage and dark red kidney beans.

3.  Add water, undrained no salt tomatoes and jambalaya mix.  

4.  Cover and cook on low heat setting for 6.5-7.5 hours or 3-3.5 hours on high.  

5.  Cook until water is absorbed and rice is fully cooked, do not over cook as it will make the rice soggy.  

6.  Serve a 1 cup serving in a bowl and top with low fat jalapeno or cheddar cheese!  Add a side salad and enjoy!

Nutrition: 259 calories, 3.5g Fat, 1g saturated fat, 608mg sodium, 40g Total Carb, 6.5g Fiber

What is your favorite crockpot meal?

Pintrest Craft Party + Holiday Cookies

Pintrest is awesome.  You can find amazing recipes, connect with people professionally and keep up with friends.

Our friend, Erin, recently decided to hold a "Pintrest Holiday Craft Party" at her townhouse (sorry Trevor this one is just for the girls)!  We decided to make a Pottery Barn inspired Noel sign for our apartments :-)  

Erin's completed Noel Sign

It was an easy craft using just acrylic paint, some MDF letters and a hot glue gun.  

Girls painting their letters!

But of course, we had wine and holiday cookies as well!  Nicole and I made some spritzer cookies with her awesome spritzer cookie "gun" and we also made my favorite peanut butter and chocolate kiss cookies!  We altered the recipe a bit to make it healthier by using fat free evaporated milk and natural peanut butter (anyone who knows me knows that I think hydrogenated oils are the devil)!

 Natural Peanut Butter and Dark Chocolate Kiss Cookies

Natural Peanut Butter and Dark Chocolate Kiss Cookies
Yield: 5 dozen cookies

Ingredients

1 (14oz) can Eagle Brand Fat Free Sweetened Condensed Milk
1 1/4 cups SmartBalance Natural Creamy Peanut butter (or any natural peanut butter without hydrogenated oils)
1 egg
1 teaspoon vanilla extract
2 cups Bisquick baking mix
60 pieces Hershey's Dark Chocolate Kisses
Red, Green and White granulated sugar

Directions

1.  Preheat oven to 350 degrees.
2.  In a large bowl, mix sweetened condensed milk, peanut butter, egg and vanilla until smooth.
3.  Add biscuit mix and mix well.
4.  Combine the red granulated sugar and the white granulated sugar in a small bowl.  Combine the green granulated sugar and the white granulated sugar in another small bowl.
5.  Roll dough into 1 inch balls with your hands.  Roll dough, alternating colors, in the sugar.
6.  Place 2 inches apart on an ungreased cookie sheet and bake for 6-8 minutes.  Be sure to not over bake!  
7.  Immediately after cookies come out of the oven, place 1 Hershey kiss in the middle of each cookie.
8.  Cool and serve!

The Girls at Pintrest Craft Night!