Jambalaya Soup

My wife actually found this recipe on Pinterest.  It originally comes from Gimme Some Oven, which I, personally, think is a cool name.  As the author of Gimme Some Oven put it...this recipe “soupified” one of my favorite dishes.

Ingredients:

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound Andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced
• 2 ribs celery, chopped
• 1 small white onion, peeled and diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1/4 cup flour
• 1 (28 ounce) can crushed tomatoes
• 1 cup uncooked white or brown rice
• 2 tablespoons Cajun seasoning
• 2 bay leaves
• 1 teaspoon dried thyme, crushed
• 1 pound raw shrimp, peeled and deveined
• salt and pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Directions:

• Heat 2 tablespoons oil in a large stockpot over medium-high heat.  
• Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.  
• Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  
• Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.  
• Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.  
• Sprinkle the flour over the mixture, and stir to combine.  
• Continue cooking for 1 minute, stirring occasionally.  
• Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  
• Continue cooking until the soup reaches a simmer.  
• Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes, being sure to stir the soup occasionally so that the rice doesn’t burn on the bottom of the pot, until the rice is cooked and tender.  
• Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.  
• Season the soup with salt and pepper to taste.  
• Then serve warm, topped with your desired garnishes

Mediterranean-Herbed Scallops

This pasta dish is loaded with Mediterranean flavour.  Tender sea scallops in a white wine-herb sauce with olives, feta and pasta.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1 lb. sea scallops, well dried
• 1/4 tsp. pepper
• 2 Tbsp. butter
• 2 plum tomatoes, chopped
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1/2 cup 25%-less-sodium chicken broth
• 10 pitted Kalamata olives, sliced
• 2 Tbsp. chopped fresh chives, divided
• 1 Tbsp. chopped fresh mint
• 1 Tbsp. fresh lime juice
• 4 cups hot cooked scoobi doo pasta
• 1/3 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

Directions:

• Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. 
• Add scallops, spreading to form even layer in skillet; cook 2 to 3 min. on each side or just until firm and browned on both sides. 
• Remove from heat; cover to keep warm.  
• Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. 
• Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.  
• Stir in 1 Tbsp. chives, mint and lime juice. 
• Add scallops; stir. 
• Simmer on low heat 1 min. or until heated through. 
• Add pasta; toss to coat. 
• Transfer to bowl; top with cheese and remaining chives.

Zippy Turkey Pot Pie

A twist on traditional pot pie, this Zippy Turkey Pot Pie uses leftover turkey in place of chicken.  Using a refrigerated pie crust makes it even easier!  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 3/4 cup milk
• 1/4 cup Miracle Whip Original Spread
• 1 Tbsp. flour
• 1-1/2 cups Kraft Shredded Medium Cheddar Cheese
• 3 cups chopped roasted turkey
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 1/4 cup chopped onions
• 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)

Directions:

• Mix milk, Miracle Whip and flour in large microwaveable bowl. 
• Microwave (on high) 2 to 3 min. or until thickened, stirring after each minute. 
• Stir in cheese. 
• Microwave 1 min.; stir. 
• Add turkey, mixed vegetables and onions; mix lightly. 
• Spoon into 9-inch pie plate; smooth top.  
• Place pie crust over filling; flute edge, pressing into rim of pie plate to seal. 
• Cut several slits in crust to permit steam to escape. 
• Place on baking sheet.  
• Bake 30 to 35 min. or until crust is golden brown. 
• Let stand 10 min. before serving.

Pasta With Pork Ragu

This is a hearty recipe for a thick pork ragu that's the perfect complement to the wholesome whole wheat rotini.  The result is a comforting recipe for an intimate dinner for two.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1/2 lb. (225 g) lean ground pork
• 1 cup each chopped carrots and onions
• 2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup chopped red peppers
• 1-1/2 cups whole wheat rotini pasta, uncooked
• 2 Tbsp. each chopped fresh basil and parsley
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese

Directions:

• Cook meat, carrots and onions in dressing in large saucepan on medium-high heat 8 to 10 min. or until meat is done, stirring occasionally. 
• Stir in pasta sauce and peppers; simmer on medium-low heat 10 min., stirring occasionally.  
• Meanwhile, cook pasta as directed on package, omitting salt. 
• Drain pasta; place in large bowl. 
• Add meat sauce and herbs; mix lightly. 
• Serve topped with cheese.