Thrifty Jambalaya
A true Cajun delight, this jambalaya is definitely a crowd-pleaser without breaking the bank. Leftovers are even better the next day!

Serves 3 to 4

3/4 pound andouille sausage
1 tablespoon canola oil
1.5 tablespoons flour
1 large onion, chopped
1 tablespoon fresh parsley, minced
1 stalk celery, chopped
2 cloves garlic, minced
3/4 cup long-grain brown rice
1.5 cups water
1 16-ounce can diced tomatoes in juice
1 teaspoon sea salt
1/2 teaspoon black pepper
Dash of cayenne

Heat oil in a Dutch oven over medium-high heat. Brown sausage, and then remove and set aside.

Add the flour to the oil and make a dark roux by cooking the flour over medium-high heat until golden in color, stirring continuously with a rubber spatula. Add the chopped onions, celery, and parsley to the roux, and toss well to coat. Cook for about 6 minutes or until the onions are soft. Put in the garlic and cook for 30 seconds more.

Add the water, tomatoes, rice, salt, pepper, and cayenne. Stir well and bring to a boil. Reduce heat to low, then cover and simmer for about 1 hour—no peaking!

Before serving, fluff jambalaya with a fork and add more hot sauce to taste.

Veggie Sloppy Joe’s
Experiment with the meat-free crumbles found in your supermarket’s produce section for this heart-healthy sloppy joe recipe. I promise you won’t be able to taste the difference!

Serves 3 to 4

1 garlic clove, minced
1/2 white onion, chopped
2 cups ground soy (I like Yves brand The Good Ground: Original.)
1/4 cup water
1/3 cup of your favorite organic BBQ sauce (I like 365 brand’s tangy version.)
1 heaping teaspoon chili powder
Pinch (about 1/4 teaspoon) cumin
3/4 cup tomato sauce

Sauté together the onion and garlic in a nonstick cooking pan for a couple of minutes, or until the onion is soft.

Add the ground soy, tomato sauce, BBQ sauce, water, and spices, and stir to combine.

Bring to a boil, then reduce to a simmer for a few minutes.

Serve atop a salad or traditional sloppy joe style in a whole-wheat sandwich bun!

Next page: Zucchini pizza