Jammin’ Jambalaya

1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
2 red bell peppers
1 can crushed tomatoes, 15 oz.
1 c. long grain brown rice
1 package turkey andouille sausage, 12 oz.
1 tsp. hot sauce
2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
2 c. chicken broth
1 lb shrimp

Place onion, garlic, celery, carrots, tomatoes, rice and sausage in the crock pot in that order.

Add hot sauce, thyme, salt, pepper and water. Cover and cook on low for 8 or 9 hours in the crock pot or in the oven on 200F for 3 or 4 hours.

Half an hour before it’s finished cooking, toss in shrimp and some fresh parsley, stir until well combined.

300 calories per serving.

Blueberry Yogurt Muffins

1 cup flour
1 cup oats, ground in a food processor until the consistency of flour
3/4 cup rolled oats
1/2 cup white sugar
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
2 eggs
3/4 cup plain yogurt
1/4 cup oil
1 tsp vanilla
1 1/2 cups blueberries
1 granny smith apple, grated

Preheat oven to 375F. Combine dry ingredients. In a seperate bowl, combine eggs, yogurt, oil and vanilla. Mix the wet ingredients into the dry, then add blueberries and apple. Spoon into 12 muffin cups and bake for 30 minutes or until golden.