CEiMB ~ Chicken Paella with Sausage & Olives!

Today was pretty good for a Monday.  It started off with a little “homemade” goodness, then, a delicious lunch out with my friend, my FAVORITE NEW FROYO FLAVOR, a fun NEW RECIPE and The Bachelorette SCANDAL!!!  What can I say, I love good food and a little reality drama 😉

This morning I realized I think I have sort of a slight Fat Free Decaf Iced Latte with Caramel Drizzle addiction (3 pts)  At least I get my dairy in this way  😉

But, there is honestly just something SO GOOD about having a BIG iced latte with some of the BEST Homemade Brown Sugar Banana Nut Bread (4 pts).

Since today was the 1st day of summer, my friend & I headed out to enjoy the sunshine and eat outside!

Oh…and maybe get some veggies in at Panda Express!

I think it’s SO COOL that they have added to their nutrition information online.  Not only have do they have the nutrition guide, but, a nutrition calculator where you can build your meal and a Wok Smart Guide….Just another reason to LOVE Panda!

Steamed Mixed Veggies

Kung Pao Chicken ~ Not as healthy as my usual mushroom chicken choice, but, sometimes you just have to have the spicy, nutty stuff.

All together with Broccoli Beef!

The real reason though….happened when we saw Over The Top Shop post that they had BANANA FROYO!!!!  Seriously….this might be my favorite new flavor ever!

BANANA FROYO, Caramel, Heath Bar Crunch, Yogurt Chips and a couple Waffle Cone Pieces for scooping…..totally worth every calorie/point!

When I got home, I found this card in the mail from The Husband!

I LOVE random cards that say super sweet things 😉

Tonight I whipped up this week’s Craving Ellie In My Belly Recipe.  It came from Ellie’s latest cookbook ~ So Easy!

Chicken Paella with Sausage & Olives!!!

So, there’s a funny story that goes with this recipe ~ A few of us really thought that the first sentence about using the oven wasn’t supposed to be there.  I even had The Husband read the recipe twice and we both decided the oven wasn’t needed…..Until, I got to the transfer to the oven part ~ oops! 😉

I LOVE pictures in cookbooks because they let me know how it “should” look 🙂

I think I came pretty close since I changed a few things.

INGREDIENTS (Ellie’s recipe as modified by me):

1 T plus 2 tsp olive oil

2 Far West Hot Beef Hot Links, halved and sliced

1 lb skinless boneless chicken breast, cut into 1" pieces

1 medium onion, chopped

2 cloves of garlic, minced

2 1/2 cups low-sodium chicken broth

1 12 oz package frozen peas

1 cup uncooked white or brown basmati rice

1 can Rotel ~ Diced Tomatoes with Green Chiles

1/4 cup sliced black olives

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp ground curry

1/8 tsp Trader Joe’s 21 Seasoning Salute

1 Tbsp Cilantro, roughly chopped (optional)

INSTRUCTIONS:

1.  Preheat oven to 375 degrees.

2.  Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)  Add the chorizo and cook, stir occasionally until browned, about 3 minutes.

3.  Add the chicken and cook, stirring occasionally, until browned about 5 minutes.

4.  Transfer the chicken and chorizo to a plate.

5.  Heat the remaining 2 tsp of oil in the skillet,  Add the onion, and cook stirring until softened about 3-5 minutes.  Add the garlic and continue to cook for a minute more.

6.  Return the chicken and chorizo to the skillet

7.  Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.  Bring to a boil, cover, and transfer to the over.

8.  Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

Makes 6 LARGE servings, 8 points each

Nutritional information with my changes (using caloriecount.com):

A few notes on the substitute ingredients I used.

I like using Basmati White or Brown Rice when I make it on the stove as part of One Pot Meals because it cooks faster as the liquid evaporates since it’s a thinner grain.

My favorite addition to almost any recipe – it just adds that “something” when you feel like you need “something” else.

STEP-BY STEP

TIP ~ After you cut your chicken into cubes, be sure to pat it dry on paper towels to get any excess moisture out.  If you want your meat to “brown” this is an important step.

Brown your spicy goodness ~ any spicy sausage would do.  Her original recipe uses Chorizo, but, I used what we had on hand.

Add the chicken and cook until browned,a bout 5 minutes.

Sauté your onion until soft, then, add your garlic.

Return your chicken/sausage mixture to the pan and add everything else. 

Bring it to a boil, cover and finish cooking in the oven for 20-25 minutes or until the liquid is evaporated and the rice is cooked through. 

TIP ~ The type of rice you use will determine how long you cook it in the oven as shorter/thicker grains take longer to cook.

TIP ~ You can cover your pan handles with foil before you put your pan in the oven to protect them, however, most pan handles are ok under 400 degrees.

Top with cilantro, dig in and enjoy!

Plus a quick salad side!

I LOVED this recipe ~ it’s packed with flavor and spice!  I think it would be the perfect comfort meal in the winter when you want something hardy!  I’d definitely make it again and cannot wait for leftovers as I bet it gets better each day.

What do you all think of The Bachelorette this week and that Rated R / Casey Drama???

I am so dying over Allie’s face when Kasey shows her his tattoo ~ she can’t bring herself to say “guard and protect my heart” LOL….I think Kasey is a nice guy, but, the show totally made him look pretty bad.

Off to finish the show!!