I know I'm going to get flak for this one. From time to time I'm asked how are all these recipes related to food bank hand outs? Well, most are. I get chicken, pork, and some forms of beef from my local food bank facility. So, I incorporate these into recipes that are affordable.
The extra ingredients come from produce and discount stores. After all, we can't all live on "bag" alone.
Then there are times I will throw a thrifty upscale recipe in. After all, we all gotta live a little, no? You take the spice out of life and all you got is a bland plate.
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Creole Seasoning
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley
Combine first 12 ingredients in a 6-quart slow cooker and stir to combine.
Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crock pot and cook on LOW 4 to 5 hours.
Set a larger strainer/sieve over a large bowl and pour about 75% of liquid, from crock pot, through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
Add cooked rice to slow cooker and mix in.
Place in small plastic containers and freeze for the week lunches. You'll have more than a week's worth so my may want to share.
The extra ingredients come from produce and discount stores. After all, we can't all live on "bag" alone.
Then there are times I will throw a thrifty upscale recipe in. After all, we all gotta live a little, no? You take the spice out of life and all you got is a bland plate.
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Creole Seasoning
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley
Combine first 12 ingredients in a 6-quart slow cooker and stir to combine.
Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crock pot and cook on LOW 4 to 5 hours.
Set a larger strainer/sieve over a large bowl and pour about 75% of liquid, from crock pot, through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
Add cooked rice to slow cooker and mix in.
Place in small plastic containers and freeze for the week lunches. You'll have more than a week's worth so my may want to share.
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