1 (16 ounce) pkg. frozen vegetable gumbo mixture
1 lb boneless chicken breast, cut into 1 inch pieces
8 ounces low-fat smoked sausage or kielbasa
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (14 1/2 ounce) can fat-free, low sodium chicken broth
2 Tbs cajun seasoning (2 tsp if you don't like it spicy)
2 cups long grained brown rice, cooked
Place 1st 6 ingredients in slow cooker on high 1 hour and then low 6-7 hours. Stir in cooked rice for the last 30 minutes of cooking time.
Makes 6~1 and 1/4 cup servings at 240 cals/serving
***We love this so by adding extra ingredients, you have enough for a few nights.
Also, we absolutely LOVE Tony Chachere's Creole Seasoning. I add it to fish, chicken, pasta, soups...you name it.
Great served with a warm, 5 grain bread and tossed salad.
Dessert...of course! Caramel Banana Sundaes from Cooking Light
(Because if it were from me, I would add a few Tbs. of butter:-)
1/3 cup firmly packed brown sugar and 1 Tbs water
Combine in a large non-stick skillet. Cook over med. heat until sugar melts. Add 2 large bananas, peeled and sliced, to skillet. Cook over low heat for 2 minutes or until bananas are heated through. Spoon over 1/2 cup servings of vanilla fat-free ice cream and top with 1 tsp. fat-free caramel sauce. Yummy!!!:-)