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YOU are serving jambalaya?

We were having guests over to dinner and “everyone” asked, What are you serving?

While that might not sound like trick question to my new readers, my long-timers would sincerely want to know how I could make jambalaya using only four ingredients which is pretty much my limit (due to patience and skill – insert “lack of” before both words).

As we slog through these gray winter months, soups, stews, casseroles and chilis always sound good and warming, but a bit too much trouble considering my four ingredient doctrine. However, if you get two meals out of one recipe, I feel justified in moving to an 8 ingredient dish. Admittedly, I had to drop a few ingredients from the recipe, but our jambalaya tasted great.

And again, I’ve long claimed to not liking leftovers but these are dishes that often improve the second day.

Eating away from home is morphing a bit into full meal take aways from the grocery, ingredient delivered boxes to your doorstep and more fast casual restaurants, you’ll never have more control over your food, your ingredients and your portions than if you prepare your food at home.

Statistics tells us that fruit and vegetable consumption is greater when you eat at home; calorie consumption is about 200 calories less/meal. Sodium, total fat, saturated fat and sugar content of home prepared meals are less too.

Why not ask your family or a few friends what they’re hungry for and consider making a home cooked meal that you control from start to finish. Getting a few meals out of your one-dish-wonder could even save you time and money!

Eat at home to be well,

Marcia

 

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