Paella

I actually love paella but never knew how to make and figured it would take forever. Then, I found this seemingly easy recipe in the Dec 2009 issue of Parents Magazine. The most expensive thing about it is the turmeric, but it's worth it! And, you may, like me, discover a new spice for stews and rice. Frank's verdict: That's restaurant good! Enjoy!

Speedy Healthy Paella

Serves: 4

2 links chicken sausage (about 6 oz)

1 TBSP canola oil

1 red pepper

1 sm. onion

1/2 tsp ground turmeric

pinch salt

8 oz. cooked, peeled, deveined shrimp

1 (8.8 oz) pkg cooked instant brown rice OR 1 1/2 C cooked

1/4 C low-sodium chicken broth

1. Cut sausage in half length-wise and slice into pieces. Heat canola oil in a large skllet on medium-high and cook sausage until browned (about 2 minutes).

2. Chop the red pepper and the onion and add to pan with turmeric and a few shakes of salt. Cook, uncovered, until tender, about 4 minutes, stirring occasionally.

3. Stir in rice, broth, and shrimp. Cook for about 2 minutes more to heat through.

Per Serving:

268 calories

9 g fat

2 g sat fat

381 mg sodium

22 g carbs

2 g fiber

22 g protein

3 mg iron

28 mg calcium