Mock Jambalaya (Healthy style)

14 oz of smoked turkey sausage
1 can of great northern beans (drained)
2 boxed of Uncle Bens rice with seasoning
1 tbsp Tony's seasoning
2 tbsp dried minced onions
several splashes of hot sauce
1 tbsp EVOO

Heat oil in a large pot. Brown sausage and add Tony's. Add the rice mix to the meat, follow directions on the boxes. Add in onions, beans and hot sauce and cook according the the rice directions. Simple but tasty!

Makes approx. 8 cups.

1 cup = 310 calories, 3.5 g of fat, and 15 g of protein

Mini Turkey Meatloaves

1 package of honeysuckle ground turkey 93/7 (appr. 19.2 oz)
1 envelope onion soup mix
1/2 cup bread crumbs
1 large egg
3 tsps of Worcestshire sauce
6 tbsp ketchup

Preheat oven to 375 degrees. Lightly grease a 12 serving muffin tin.

In large bowl mix ground turkey, onion soup mix, bread crumbs, egg and Worcestshire sauce. Combine well.

Roll mixture in to 12 even meatballs (should be close to 2 oz each) and place one ball into each of the muffin holes. Push meat loosely into the muffin forms and top each with a 1/2 tbsp of ketchup.

Bake for 20-30 minutes, when meatloaf internal temp reaches 165 pull them out and let them rest for a couple of minutes before serving.

Roughly around 105 calories each.

Roasted Pork Loin

pork loin

canola oil

4 stalk of celery cut into 2 in pieces

2 medium onion quartered

1/4 cup apple juice

3 tbsp McCormick's Garlic and Herb Seasoning

salt and pepper to taste

Brush oil onto pork loin, then coat with garlic and herb seasoning. In roasting pan with lid, make a bed of celery and onion. Season veggies with salt and pepper. Place pork loin on bed of veggies. Add the apple juice and cover. Place in preheated oven at 375 until internal temp is 165. Let rest before serving.

Warm Summer Rice Salad

1 tbsp canola oil
1 tbsp butter
2 medium onions diced
1 cup fresh corn cut off the cob
1/4 cup frozen peas
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery salt
1/2 tsp garlic powder
1 tsp cajun seasoning (Tony's)
1 cup of long grain uncooked rice
2 cups of water or chicken broth

In a large skillet (prefferably one with a lid) heat the oil and butter. Chunk in the onion and sautee until see translucent. Add in fresh corn, rice and seasonings. Continue to sautee until onions turn golden. Add the water or broth. Turn on low heat, cover and simmer for 15-20 minutes. About 5 minutes before done, throw in the peas and finish cooking.