With March 5th approaching, not everyone is lucky enough to go to New Orleans. That doesn’t stop folks from hosting extravagant creole-inspired parties for all to enjoy though and we have some tasty recipes (from the UK’s favorite weight-loss organization – Slimming World) that are perfect for the health-inspired party-planner.
Try these tasty Mardi Gras-inspired recipes and enjoy the celebrations safe in the knowledge that you’re enjoying healthy food and that your weight loss goals will still be terrifically on track.
Shrimp And Ham Jambalaya
- Cooking spray*
- 1 large onion, chopped
- 1 large clove garlic , minced
- 1 red bell pepper, seeded and cut into strips, strips cut in half
- 1 green bell pepper, seeded and cut into strips, strips cut in half
- 2 large celery sticks , with some leaves, thinly sliced
- 2 cups chicken broth, boiling
- 1/4 lb. ham, cut into 1/2" chunks
- 1 tsp. paprika
- 1 tsp. thyme, dried
- 1/8-1/4 tsp. cayenne pepper
- 1 cup long-grain rice, dried
- 1 14 1/2-oz. can tomatoes, drained, diced
- 1/2 lb. large shrimp, cooked, peeled and halved lengthwise
- 4 scallions, sliced
- 2 Tbsp. parsley, fresh , chopped
- Preheat the oven to 350 F. Spray a Dutch oven with cooking spray* and place over medium heat.
- Add the onion, garlic and a pinch of salt. Cook, stirring often, for about 5 minutes, until starting to get tender.
- Stir in the bell peppers, celery and 1 tablespoon of the broth. Cover and cook, stirring a couple of times, for about 5 minutes, until the vegetables are tender. Stir in the ham, then the paprika, thyme, cayenne and 1/2 teaspoon each salt and pepper. Cook, stirring, for about 30 seconds.
- Stir in the rice, drained tomatoes and the remaining broth, increase the heat to high and bring to a boil.
- Cover and place in the oven. Bake for 30-35 minutes, stirring with a fork halfway through, until the liquid has been absorbed and the rice is tender.
- Remove from the oven. With a fork, stir in the shrimp, cover and let stand for 5 minutes to heat through. Sprinkle with the scallions and parsley and serve immediately.
Cajun Chicken With Spicy Potato Wedges And Kale-Carrot Salad
- Cooking spray*
- 4 chicken drumsticks, bone-in, skinned, visible fat removed
- 4 chicken thighs, bone-in, skinned, visible fat removed
- 2 lbs. new potatoes, large, quartered into wedges
- 2 Tbsp Cajun seasoning, or Creole
- 1 Tbsp lemon juice
- 4 ears corn, shucked, each cut in half crosswise
- 1 handful parsley, fresh, flat-leaf, chopped, to serve
- For the salad:
- 1/4 cup Greek yogurt, plain, fat-free
- 2 tsp. lemon juice
- 1/2 tsp. yellow mustard
- 1 Pinch sugar substitute
- 4 cups baby kale, thinly sliced
- 2 medium carrots, peeled and coarsely shredded
- 4 scallions, thinly sliced
- Preheat the oven to 400°F. Spray a large roasting pan or rimmed baking sheet with cooking spray*.
- Make a few slashes into the chicken drumsticks and thighs and put them in the prepared pan with the potato wedges. Sprinkle with the Cajun or Creole seasoning and lemon juice and toss everything together.
- Roast for 50 minutes, turning occasionally. Halfway through the cooking time, move the chicken and potatoes to one side of the pan. Add the corn and continue cooking with the chicken and potatoes until all is tender and the chicken is cooked through.
- Meanwhile, make the salad. In a medium serving bowl, stir together the yogurt, lemon juice, mustard and sugar substitute with a fork, then season with salt and pepper to taste. Add the kale, carrots and scallions and mix well, adding more salt or lemon juice to taste.
- Divide the spicy chicken, potatoes and corn among 4 plates, sprinkle with chopped parsley and serve with the salad on the side.
Black-Eyed Pea And Vegetable Chili Bowl
- Cooking spray
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 3 sticks celery, cut into 1/2” slices
- 2 large carrots, peeled, halved lengthwise and cut into 1” chunks
- 1 bell pepper, orange or red, seeded and cut into 1/2” pieces
- 1 tsp. cumin, ground
- 3/4 tsp. paprika, smoked
- 1/2 tsp. oregano, dried
- 1/8 tsp. cayenne pepper
- 1 16-oz. can black beans, drained, or chili beans in tomato sauce
- 1 15.5-oz. can black-eyed peas, drained, rinsed
- 1 14.5-oz. can tomatoes, undrained, diced
- 1/4 cup cilantro, leaves, chopped, fresh
- wedges lime, to serve
- Spray a Dutch oven with cooking spray* and place over medium heat. Add the onion, garlic, celery, carrots and bell pepper and a pinch of salt. Cover and cook, stirring often, for 5–6 minutes, until crisp-tender.
- Add the cumin, smoked paprika, oregano, cayenne and ½ teaspoon each salt and black pepper and cook, stirring, for 30 seconds.
- Stir in the black beans and their sauce, the black-eyed peas, the tomatoes and their juices and 1/4 cup water and bring to the boil. Reduce the heat to low, cover and simmer for 15–20 minutes, or until the vegetables are tender and the flavors have blended.
- Remove from the heat and sprinkle with cilantro. Serve hot with lime wedges and freshly cooked rice or quinoa.