The Scary Side of Sugar

Hello, everyone! Here is the link to this month's "Living Smart" article:

http://www.sj-r.com/publications/x1348675256/Living-Smart-The-scary-side-of-sugar

Links to the research for this article are as follows:

http://www.imakenews.com/craigwb/e_article000081396.cfm
http://www.antiochgroup.com/resources/dealWithWinter.html
http://www.mercola.com/article/sugar/dangers_of_sugar.htm
http://www.joyfulaging.com/Sugar.htm
http://www.seniormag.com/caregiverresources/articles/sugareffects.htm
http://www.askdrsears.com/html/4/T045000.asp

Also, I have an AMAZING and EASY fall recipe for you that I came up with one night when my husband asked for Jambalaya. We were both so shocked at how well it tasted, that it didn’t last long. So, I don’t have a picture for you this time!

Trust me, if you like New Orleans cuisine, you will LOVE this! It’s packed with protein, and the sausage flavors meld beautifully into the dish.

Jambalaya Linda Style (Bill’s favorite!)

Ingredients:

2 large chicken breasts, sprinkled with onion powder, cooked
2 T. canola oil
1 cup chopped celery
1 cup chopped green bell peppers
1 cup chopped onions
1 tablespoon minced garlic
1 pound Johnsonville Cajun Sausage, cut crosswise into 1/4-inch slices
3 cups cooked brown rice
2 cups canned low-sodium chicken broth
1 cup canned low sodium diced tomatoes, preferably fire-roasted – the best!
1 teaspoon Worcestershire sauce
1/2 teaspoon Louisiana hot sauce
4 bay leaves
4 sprigs fresh thyme or ½ t. dried thyme
1/2 pound medium shrimp, peeled and deveined
2 tablespoons finely sliced green onions, for garnish

Directions:

Cook chicken on stove, season and cut up into bite-sizes pieces. Set aside.
Heat canola oil. Add onions and celery and cook until they begin to soften, about two minutes. Add the garlic and green pepper. Cook for another two minutes. Add the sausage and cook for another two minutes. Add the chicken stock, tomatoes, Worcestershire, pepper sauce, bay leaves, and thyme. Stir to combine. Add the diced chicken and some of the cooked rice to the pot.

Simmer sauce for 30-40 minutes on stove, if desired.

Add the shrimp to the top of the pot. Cover the pot and let stand, undisturbed, for five minutes. Stir the jambalaya gently but thoroughly to incorporate the shrimp. Add the rest of the rice for desired thickness. Garnish with the green onions and serve with hot sauce.

Makes 6 to 8 servings

ENJOY!

All my best,
Linda