No Fuss Jambalaya Bake

by Leanne Vogel (Healthful Pursuit) on January 22, 2011

We come home to a warm dinner every night.

We spend 5 minutes putting our lunches together every morning.

We rarely ever have the same meal two days in a row.

How do we do it?

Freezable Casserole Sundays

I began cooking 2 casserole style meals on the weekends about a year ago. After they’re done, I resist the temptation to eat them, separate them into aluminum tins, label them, and throw them in the freezer. I can usually get 6-10 servings from each casserole. That’s 12-20 servings prepared each week for the two of us.

I can’t tell you how valuable these meals are. It nice to have the choice – do I make something for dinner? Or do go wind down by reading a good book while my [healthy and inexpensive] dinner warms up for me? So nice!

Here are some pointers if you’re looking to start freezable casserole Sundays:

  • Make a list. Sit down with your cookbooks [or mosey through my freezable recipes]. Prepare a grocery list of each of the items you’ll need so you know what to get, and how much
  • Stick to a budget. Sticking to a budget of $5-$10 per casserole will ensure that you SAVE money doing this. My casseroles usually hit the $7 range. That’s less than $1.00 per serving, which works out to be much cheaper than running down to your office cafeteria to grab a $5 sandwich!
  • Set aside time. For us, Sunday afternoons are our casserole making time. It will take some getting used to, but just remind yourself that repetition creates habit. Before you know it, it will become second nature for you.
  • Make it a family affair. Assign tasks for each of the kids – one cuts up vegetables, the other opens cans. Crank on some tunes and let the kitchen fun begin!

When you’re ready to eat your meal, throw it in a preheated oven [350F] for 30-45 minutes.

On a completely different topic, I’ve started with my Valentine’s Day baking! Here’s a sneak peak at what’s coming up in the next few weeks…

So tasty! Can’t wait to share them with you :)

No Fuss Jambalaya Bake

Gluten free, Dairy free

A 4 step casserole is music to my ears!

Ingredients

  • 1 tbsp coconut oil
  • 1 lb grass fed bison
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 28 oz can of diced tomatoes with juice
  • 1/4 cup tomato paste
  • 1 large green pepper, diced
  • 3 stalks celery, diced
  • 3/4 cup long grain brown rice – I used Lundberg Long Grain Brown Rice
  • 1 tbsp fresh parsley
  • 1 tsp paprika
  • 1 tsp braggs soy sauce
  • 1 cup 1.5 cups filtered water
  • 1/2 tsp chili powder
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Directions

  1. Preheat oven to 350F 400F
  2. In a large frying pan, combine coconut oil, bison, onion, and garlic. Cook on medium heat until meat is no longer pink, then stir into casserole dish.
  3. Combine all remaining ingredients in a 2.3L casserole dish.
  4. Cover and cook for 90 75-80 minutes, or until rice is cooked and water is absorbed.

Makes 6-8 servings

What’s your favourite casserole style meal?

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{ 16 comments… read them below or add one }

Gwen

What a great idea! I wonder if this will work for our hungry family of 6? The ingredients in this casserole look very yummy! I’ll have to give it a try.
I don’t make casseroles much, usually some variation of Mexican ing. Or wild rice, squash, greens etc.

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Leanne

It will certainly make enough for a hungry family of 6! Have fun :)

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Jess@atasteofconfidence

I’m looking forward to doing something like this next year when I live in a real apartment and am still busy with classes:)

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something_good

it looks really good! we cook casseroles a lot, especially when we have lots of guests for lunch or dinner. I personally prefer the cheese kinds – veggies topped with lots of melted cheese. Our guests on the other hand like the mousaka-type of casseroles, usually with meat and eggs + some veggies so they won’t feel guilty :))

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Leanne

mmm mousaka is awesome! I love cheesy casseroles too. Great choice!

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Kankana

There was a time when I used to cook probably once or twice in weekdays and eat out and save the cooked food and heat and eat .. but since I got married cooking became a passion for me :P .. not only because we both love to eat but also because i am taking a break from work :)
your dish looks amazing .. i have to give it a shot :)

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Tiffany

This looks super tasty! I do not eat meat, but I’m sure that I could sub the bison with veggie sausage!

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Leanne

That, or lentils would work really well too!

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Hester Casey - Alchemy

This is a great recipe – full of flavour and quick and easy to put together.

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Dawn

I love that use used bison…it’s one of our favorites! I bet it’s wonderful in the jambalaya. I will try it next time!

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Cassandra

Hi, I stumbled across your blog somehow and this recipe looks great! I don’t have access to bison, but I was thinking of adding some venison to it instead. Is the meat ground or steak chunks?

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Leanne (Healthful Pursuit)

It is ground meat, and you could totally use venison! That would probably taste fantastic. Good luck!

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Stephanie

Just made this for the 4th time Leanne, instead of rice I used up some quinoa that I had left over from last night:) cut down on the cook time and was delicious.

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Leanne (Healthful Pursuit)

That’s a great idea! Glad you like it, Stephanie :)

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Lisa

Trying this tonight, it is baking now. It made a TON! One filled to the top casserole dish. Will have enough for leftovers and some to freeze for our family of 4. I only used 1/2 pound farm bison, half red lentils and half basmati rice. I used homemade beef bone stock for the water. Can’t wait to see how it tastes. Thanks Leanne. :)

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Leanne (Healthful Pursuit)

Wow, I love the changes you made to it. Would love to know how the family likes it! Yes, it makes a lot… you’ll be good for awhile!

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