Beating the Heat

Great Job Team!!! I want to personally thank each of you for working so hard. I know with this heat it can be hard to come in and work up a sweat...but you did it! Keep up the hard work. Don't forget about fitcamp on Saturday at 10am! Or you can sign up for nutritional coaching if you feel like you need it. Have a great weekend.

Thank you to the Hortons and the entire host list of our couple's shower...JP and I are very humbled and excited.

Peppered Chicken and Shrimp Jambalaya
Serves 6 (serving size is 2 cups)
1 tablespoon olive oil
1/2 pound skinless, boneless chicken breast halves, diced
6 ounces turkey kielbasa, halved lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups finely chopped onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16-ounce) cans fat-free, low-sodium chicken broth2 (14.5-ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped fresh parsley

1. Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion,and bell peppers; sauté 5 minutes or until vegetables are tender-crisp, stirring frequently.
2. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes.
3. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done.Remove from heat; stir in parsley and serve.

NUTRITION PER SERVING
CALORIES 374 FAT 6.6 g PROTEIN 26g SODIUM 919 mg FIBER 3 g CARBOHYDRATE 51.3 g