Today’s Menu: Leftovers – Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread
Another cold morning out, 28 degrees and another heavy frost out this morning. Sunny and 55 degrees out today. After Lunch got the leaf blower, rake, and cart out of the shed and a little yard 
work. Not a lot of leaves today, just staying ahead of it. Helped a neighbor up the street do a few things around her yard. It feels so good to be outside in the sun doing things. Before long it will be so cold or snowy you can’t get out so I get out as much as I can. For Dinner tonight I heated up the Leftover Red Beans and Rice w/ Smoked Turkey Sausage and Baked Garlic Loaf Bread. I’ve left the original post from yesterday for the dish recipe and description. Take Care all!
Well nothing better than Red Beans and Rice w/ Hardwood Smoked Turkey Sausage to warm up a cold and windy day here in Ohio! For the Red Beans and Rice I used a box of Zatarain’s Reduced 
Sodium Red Beans and Rice Mix. For the Sausage I used Butterball Hardwood Smoked Turkey and for the Garlic Loaf I used a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread. I love these types of meals! I’m preparing 3 Bean Turkey Chili tomorrow! To prepare it I’ll need; the box of the Zatarain’s Red Beans and Rice Mix, 3 cups Water, Extra Light Olive Oil, and the Sausage. Mixed 3 cups of water, Rice Mix and 2 tbsp. of Light Olive Oil in 2-quart saucepan until it was well blended. Brought to a boil. Then reduced the heat to low and covered.
I got another skillet out, sprayed it with Pam Non Stick Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Sliced the Sausage into bite size slices and added 
them to the heated skillet until heated through. Removed them from the heat and set aside until needed.
Simmered for 25 minutes, until the rice was tender. Stirred occasionally to prevent the Rice and Beans from sticking. With 4 minutes of cooking time left I added the Smoked Turkey Sausage. When
done I removed the skillet from heat. Let stand 5 minutes. And done ready to serve! This makes one fantastic Meal! The Red Beans and Rice is Seasoned perfect. It made plenty of both the Red Beans and the Rice. And the Sausage works perfect with it. Plenty of great leftovers!
Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of 
Skinny Pop – Pop Corn with a Coke Zero to drink.
ZATARAIN’S REDUCED SODIUM RED BEANS AND RICE
A quintessential New Orleans dish, traditionally prepared on Mondays when a long stove top simmer gave home cooks time to do laundry. Today, red bean lovers rely on Zatarain’s for classic flavor in a fraction of the time.
Enjoy Zatarain’s Reduced Sodium Red Beans & Rice with 25% less sodium than the original as a main course or side dish. Supplement with sausage, ham or pork chops, or hold the meat and have a tasty vegetarian meal. However you prepare it, Zatarain’s Reduced Sodium Red Beans & Rice is hearty but not heavy, packed full of flavor and an instant crowd-pleaser.
STOVE TOP DIRECTIONS
1. MIX 3 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.
Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.
NUTRITION INFORMATION (PER SERVING)
CALORIES 230
TOTAL FAT 1g
SATURATED FAT 0g
TRANS FAT 0g
CHOLESTEROL 0mg
SODIUM 580
CARBOHYDRATES 45g
FIBER 5g
SUGAR <1g
PROTEIN 9g
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/reduced-sodium-red-beans-and-rice