Crock Pot Jambalaya

1 pound skinless, boneless chicken breasts, cut into 1 inch cubes

1 pound andouille sausage, sliced (but if you are serving to kids I would use a mild sausage)

1 (28 ounce) can crushed tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup celery, chopped

1 cup chicken broth

2 tsp dried oregano

2 tsp cajun seasoning (if you don't have this you can make it like I did ... see below)

1 tsp cayenne pepper (but if serving kids use 1/2 tsp)

1/2 tsp dried thyme

1 pound frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green pepper, celery and broth. Season with oregano, cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7-8 hours on low or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.

Serve over rice.

(Recipe from allrecipes.com)

Emeril's Creole seasoning: (this makes way more than you need for the above recipe)

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Combine all ingredients.

Steel Cut Oatmeal

This is easy, healthy and delicious! It has a chewier texture than regular quick cooking oatmeal and sooo good!

1/3 cup steel cut oats

2 tbsp uncooked pearl barley

1 1/4 cups water

Toppings (pick which ones you like):

1/4 tsp cinnamon

1 tsp honey

1 tbsp chopped nuts, toasted (whatever you have around... almonds, walnuts, sunflower seeds, etc.)

1 tbsp dried fruit (raisins, apricots, cranberries, etc.)

1 tbsp brown sugar

1/8 tsp nutmeg

Combine oats, barley and water in a microwave safe dish. Cover and refrigerate overnight. In the morning, microwave 3 minutes, stir, then microwave another 3 minutes (but watch to make sure it doesn't overflow. Top with whatever you choose. (I like cinnamon, brown sugar and nuts!)

You can also double the recipe and have enough for a couple days worth of breakfast.

This is adapted from Cooking Light January 2010 issue.

Tilapia with Cauliflower and Zucchini panackes

Luke (my 3 year old) loved the Tilapia... it was so easy to make and tasted great too!

Here are the recipes:

Panko crusted tilapia

2 Tilapia fillets

2 Tbsp dijon mustard

1 tsp olive oil

kosher salt

pepper

1 cup panko flakes (japanese style breadcrumbs)

chives for garnish

Combine mustard and olive oil then set aside.

Lightly salt and pepper each piece of fish. Then paint both sides of the fillets with the mustard mixture and press in the panko flakes.

Heat 2 tbsp olive oil and 2 tbsp butter(unsalted) in a non-stick pan until the butter melts. Add the fillets and cook over medium heat for about 4 minutes. Turn them over and cook another 5 minutes or until done. Sprinkle chives on each fillet before serving.

Roasted Cauliflower

Preheat oven to 400. Cut up and wash cauliflower then place on baking sheet. Toss with olive oil, kosher salt and pepper. Roast for about 30 minutes, flipping after 15 minutes or once they start to brown a bit. When they are done, turn oven off then sprinkle a little parmesan cheese on top and keep in oven so it melts.

Zucchini pancakes

Barefoot contessa recipe.. let me know if you need it... can get it from foodnetwork.com

Chicken, Corn and Wild Rice Soup

6 Chicken Thighs (bone in.. skinless)

12 1/2cups Chicken Broth

1 1/4 cups wild rice

1 package frozen corn, defrosted

2 tbsp olive oil

3 carrots, peeled and diced

2 medium onion, chopped

1 1/2 cups milk (I used whole milk) or half and half

Chopped fresh chives (for garnish)

Bake chicken thighs (sprinkled with salt and pepper) in oven at 375 until done. Let cool a little bit then cut meat off into pieces and set aside. Bring 5 cups of broth to simmer in medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender (try a piece to see if it is done), stirring occasionally, about 40 minutes.

Meanwhile, blend 2 cups of corn with 1 1/2 cups of chicken broth either using an immersion blender or blender, until thick. Heat olive oil in large heavy dutch oven over medium-high heat. Add carrots, onions, 1 tsp salt and 1/2 tsp pepper and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to a simmer. Reduce heat to low and simmer. Add cooked wild rice, chopped up chicken, corn puree and remaining bag of corn. Cook another 15 minutes or so to blend flavors. Mix in milk or half and half. Adjust seasonings with salt and pepper if needed. Garnish each bowl with chives before serving.