Since the beginning of the year I have wanted to lose some weight and I’m not doing very well at all. It would seem I’m fine during the week and then come the weekend I pile it all back on. So I decided after seeing Kate at Wit Wit Woo come on so successfully and seeing her delicious recipes that don’t look like slimmers recipes at all, I too would join Slimming World. I have signed up for 3 months which should take me to my birthday and hopefully I’ll be a stone lighter. That is the plan.
Slimming World works differently to any other diet I have tried and I was amazed to discover there are certain foods you can eat as much as you want of, no really, As. Much. As. You. Want.
Pile your plate high to the sky and they aren’t talking lettuce and cucumber but meat, poultry, veg and all sorts of other filling foods.
They also have a fabulous directory of recipes and on Friday evening I was looking for a chicken recipe to suit the family and I came across this one for Speedy Chicken Jambalaya.
I had my first Jambalaya in Disney, Florida at the House of Blues restaurant which I am dying to go back to one day. Having listened to the Carpenters sing during my childhood, I knew the lyrics to Jambalaya before I even knew what Jambalaya was.
In a nod to my late father who was a huge Carpenters’ fan, here’s the video so you can see what I’m talking about, and don’t blame me if you’re singing it all day long afterwards as it’s really catchy.
I’m also loving my Sage Fast Slow Pro pressure cooker and have been using it lots, I used the pressure cooker – risotto setting for my Chicken Jambalaya recipe here and it was on the table in 20 minutes.
The Chicken Jambalaya recipe is very speedy and also scrumptious. I held back on too much tabasco as I was serving to the twins as well but if you like a kick then add some more.
- low calorie cooking spray
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 red pepper, 1 green pepper and 1 yellow pepper, deseeded and chopped into chunks
- 2 courgettes, chopped into chunks
- 4 skinless chicken breasts diced
- 1 x 400g tin chopped tomatoes
- 2 tbsp dried thyme
- 2 tbsp fresh chopped parsley
- 1 tsp paprika
- 1 bay leaf
- splash of tabasco
- 350g long grain rice
- 1 l chicken stock
- salt and pepper to season
- Fresh parsley to serve
- Heat the oil on the saute setting of your Sage Fast Slow Pro, once hot add the onion, garlic and chicken and stir-fry for 2-3 minutes.
- Add all the remaining ingredients to the pan and season well.
- Close the lid and select the pressure cooker - risotto setting.
- Once cooked and the steam has been released, ladle into bowls and serve with a sprinkle of parsley.