Veggie Paella with Pear and Mixed Green Salad with Orange Vinaigrette
If you’re looking for a fantastic meal with little effort and lots of PIZZAZZ, you will enjoy this combination. For both of these recipes, I turn to my Louisiana favorite cookbook, Gulf Coast Favorites for a healthier version of all your southern favorites!!! Veggie Paella, a one-dish meal, turns into a scrumptious crawfish dish by adding crawfish to this wonderful and simple recipe. You can keep a vegetarian option of can add Louisiana crawfish, shrimp, or chicken; either way this easy recipe is packed with flavor and nutrition. This paella recipe is made with everyday ingredients that you can whip up easily and remember the versatility to add whatever you have on hand. You’ll love the simplicity of all my Louisiana recipes that I have made healthy, easy and still delicious!
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Veggie Paella (added crawfish) from GULF COAST FAVORITES
Deceptively easy, this colorful recipe boasts a balance of flavor and nutrition.
Makes 8 servings
1 tablespoon olive oil
1 cup chopped onion
1 red bell pepper, cored, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
2 (5-ounce) packages yellow rice
Water (according to rice package directions)
1 cup chopped tomatoes
1 pound Louisiana crawfish tails, optional
1 (10-ounce) package frozen peas, thawed or frozen edamame, thawed
1/2 teaspoon paprika
1 teaspoon dried basil leaves
1. In large nonstick pot, heat oil, saute onion, red pepper, mushrooms, garlic 5–7 minutes.
2. Add rice and water, bring to boil. Reduce heat, cover, cook 20–25 minutes or until rice is done.
3. Stir in remaining ingredients until heated through.
Nutritional information per serving:
Calories 227, Calories from fat (%) 9, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 668, Carbohydrate (g) 43, Dietary Fiber (g) 6, Sugars (g) 5, Protein (g) 9, Diabetic Exchanges: 2 1/2 starch, 1 vegetable
Terrific Tidbit: Add whatever veggies or beans you’re in the mood as the rice is the base to hold the vegetables. This may also be served as a side. You’ll love the addition of Louisiana crawfish!
Serve the paella with the Pear and Mixed Green Salad with Orange Vinaigrette
For a memorable meal here’s one of my favorite salads. Both these recipes are below or you can also watch me prepare them on the TV segment also below.
Pear and Brie Mixed Green Salad with Orange Vinaigrette from GULF COAST FAVORITES
The perfect merging of mild creamy Brie, fragrant walnuts, and the fresh bite of pears ensures this salad a permanent place in a salad-lovers arsenal of recipes.
Makes 6 servings
1/3 cup orange juice
1/2 teaspoon dry mustard
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons olive oil
6 cups mixed salad greens
1 pear, cored and cut into chunks
3 tablespoons chopped red onion
2–3 ounces Brie cheese, rind removed and cut into small chunks
3 tablespoons chopped walnuts, toasted
1. In small bowl, whisk together orange juice, dry mustard, Dijon mustard, vinegar, and olive oil.
2. In large bowl, combine remaining ingredients. When ready to serve, toss with dressing.
Nutritional information per serving
Calories 140, Calories from fat 61% , Fat 10 g, Saturated Fat 3g, Cholesterol 9 mg, Sodium 94mg Carbohydrate 11 g, Dietary Fiber 3 g, Sugars 7 g, Protein 4 g, Diabetic Exchanges 1/2
Carbohydrate, 2 fat
Watch me prepare this great recipe!
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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