The N.E.T. Sisters are always looking for yummy recipes that are also LOW FAT.
We have the pleasure of bringing you a great new feature. Every month we will try to update this little corner with great LOW FAT recipes found in various recipe books and magazines. We will even add some recipes cooked up by some of our NET sisters!! Enjoy!!

CHICKEN AND SAUSAGE JAMBALAYA
****FROM "FOOD" BY SUSAN POWTER (A great book!!!)



4 oz smoked turkey sausages, cut into 1/2 inch cubes
1 lb skinless chicken breasts, cut into 1/2 inch cubes
1 Tbsp olive oil
1 1/2 cup finely chopped onions
1 1/2 cup chopped green peppers
1 1/2 cup finely chopped celery


SEASONING:

2 bay leaves
1 tsp salt, or to taste
1/2 tsp thyme
1 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp Tabasco sauce
1 tsp garlic powder

1 8 oz can tomato sauce
2 cup converted white rice (instant)
3 cup chicken stock
1/4 cup chopped scallions
2 Tbsp parsley


1. Saute sausage in a large pot over medium-high heat for 5 minutes using 1 teaspoon of oil.

2. Add chicken and 1 teaspoon of oil and saute 5 more minutes.

3. Remove chicken and sausage, and set aside.

4. Add remaining 1 teaspoon of oil,onions,peppers, and celery. Saute until lightly browned. Add seasoning and continue cooking for 5 minutes, stirring frequently.

5. Add tomato sauce and rice, mix well. Cook for 5 minutes.

6. Add stock and bring to a boil. Reduce heat, cover pot, and simmer for 20 minutes.

7. Place chicken and sausage back into pot. Add scallions and parsley, and cook for 5 minutes.


*****Serving size-17 oz
Servings per recipe-6
Calories- 455
Total Fat-8g
Saturated Fat-2g*****

New Orleans Veggie Stew **** This was submitted by one of our sisters, Taylore!! YUMMY!!

1 large onion
4-6 large garlic cloves, minced
2 tablespoons extra virgin olive oil (no fat alternative, Pam Olive Oil Spray)
2 14oz cans Cajun/Mexican stewed tomatoes (or 2 cans stewed tomatoes and 1 jar fat free, spicy salsa)
1 10oz package frozen sliced okra, thawed
1 10oz package frozen corn kernels, thawed
1 10oz package frozen green beans, thawed
1 10oz package frozen carrots, thawed
1 or 2 orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch cubes
1 or 2 small Yukon Potatoes (white flesh), peeled, cut into 1/2-inch cubes
4 large bay leaves
1 teaspoon dried thyme, crumbled
1/4 teaspoon (generous) ground allspice
1 1/2 teaspoons chili powder
Hot pepper sauce (such as Tabasco) - optional

Sauté onion, garlic and olive oil in large soup pot till caramelized. Add all ingredients to pot (except Tabasco) and cover with water. Bring to a boil over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer for a minimum of 30 minutes. Uncover and cook until thickened to desired consistency. Season to taste with salt, pepper and hot pepper sauce.

Serve with corn bread or crusty French bread.

A Taylore Note: I used the 2 cans stewed tomatoes and salsa version and the soup was very tasty! I also used half the recommended amount of Okra. Since we like potatoes and garlic, I used the maximum amount of those. Enjoy