Bright Line Eats

Mom says “This one pot meal is great when you want to batch cook on the weekend. Start early because it needs to cook for at least three hours. The recipe for Creole Seasoning is included too if you want to make your own.”

This makes 6 servings, each serving is 4oz of protein and 6 1/2 oz of veggies (including a 4oz serving of cauliflower rice). Add 7 1/2 oz of salad or other vegetable and you have a complete BLE weight loss portion dinner.

Start by cooking 6 slices of bacon cut into pieces. Once cooked and brown remove from pan and set on paper towel to drain the rest of the grease.

Add to the pan (don’t remove all of the bacon grease) 1/2 of a diced large yellow onion, 1 diced medium green bell pepper, and 3 diced ribs of celery celery. When vegetables are tender add 3 cloves of minced garlic and cook until vegetables are almost translucent.

Next add 8 oz cubed ham and 12 oz sliced andouille sausage.

Season with 2 tbsp creole seasoning. Recipe for our version is below. And sauté for 3-5 minutes.

Pour in 4 cups chicken broth and loosen the brown bits from the bottom of the pot. Next add 16 oz small dried red beans.

Next pour in 4 cups vegetable broth and add 3 bay leaves. Reduce heat to low, and simmer with the lid on the Dutch oven for 2 hours.

Remove 1 cup of the cooked beans from the stew and mash. Add back in and stir to thicken up the broth. Let simmer for an additional 30 minutes to 1 hour, stirring occasionally.

Serve over 4oz of cooked cauliflower rice.

Recipe to follow.

louisiana red beans and cauliflower rice

• 6 slices bacon, chopped
• 1/2 large yellow onion
• 1 medium green bell pepper, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 8 oz cubed ham
• 12 oz andouille sausage, sliced
• 2 tbsp Creole seasoning
• 4 cups chicken broth
• 4 cups vegetable broth
• 3 bay leaves
• 16 oz small dried red beans
• 24 ounces cauliflower rice

Cook chopped bacon in a Dutch oven. Remove and drain on a paper towel.

Remove all but 1 tbsp of the bacon drippings.

Add bell pepper, onion and celery to bacon drippings and sauté. When vegetables are tender, add minced garlic. Cook until vegetables are almost translucent.

Add cubed ham, sliced sausage and creole seasoning to the vegetables. Sauté for another 3-5 minutes.

Stir in chicken broth. Loosen the browned bits from the bottom of the pot. Stir in red beans, vegetable broth, bacon and bay leaves. Bring to a low boil. Reduce heat immediately and simmer for 2 hours with the lid on the Dutch oven. Stir occasionally to make sure beans aren’t sticking.

After 2 hours, remove about 1 cup of the beans from the pot. Mash the beans and stir back into the pot to make a thick and creamy sauce. Let simmer for another 30 minutes to one hour, stirring occasionally.

Cook cauliflower rice according to package directions. Serve bean mixture over rice.

creole seasoning

• 1 1/2 tbsp paprika
• 1 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp Cayenne pepper
• 1/2 tbsp black pepper
• 1/2 tbsp white pepper
• 1/2 tbsp oregano
• 1/2 tbsp basil
• 1/2 tbsp thyme

Mix together well.

Makes 6 servings

1 serving = 4oz protein and 6.5oz veggies

Enjoy!