26 Jul Healthy cooking made easy with a jar of salsa

What’s one of the biggest reasons that people don’t do healthy cooking for themselves? Time. Modern lifestyles mean people are pressed for time. Arriving home from work with the task of whipping up something from scratch can seem daunting.

Another big reason for not cooking is lack of skill. Who among us is a chef? Who can guarantee that what they fix themselves will taste as good as something from takeout?

I have help for you. It’s found in a jar of salsa. It doesn’t have to be just for chips.

Normally I say stay away from jars and packages, because food in such is processed, and chemicals are added. However, salsa, sometimes called picante sauce, has no additives (read labels to be sure). It’s just good whole foods cut up and jarred for you. The ingredients include tomatoes, onion, garlic, vinegar, and jalapenos. Sure, there may be some processing or pasteurizing, but it can be a big step in the right direction of preparing nutritious meals yourself.

Now healthy cooking  is easy because some of the shopping, rinsing, storing, and chopping is done for you. And you’re less likely to be throwing out rotting veggies from the bottom of your refrigerator drawer. Caution: sometimes natural flavors are on the list. Avoid those jars if possible. “Natural flavors” is usually the same as monosodium glutamate (msg), which is a neurotoxin.

So, here are some ideas to try. And FYI some of these are classic New Orleans recipes, adapted for you. I am New Orleans Health Coach, after all.

Salsa jar grillades/pot roast

• 2 1/2 to 3 lbs. boneless veal or beef sliced thin
• 1 tablespoon avocado, coconut, or olive oil
• 3 tablespoons brown sugar or honey (optional)
• some flour (optional, or sub cornstarch or tapioca flour to make it gluten free)
• 1 12 oz bottle beer (alcohol will cook off)
• 1 16 oz jar salsa/picante sauce (mild, medium, or hot)

Brown the meat in the oil (optional, dust the meat with flour to thicken sauce). Put in a slow cooker and add all other ingredients.  Cook 3-4 hours on high or 7-8 hours on low.  Serve with grits, organic preferred, or cheese grits, if dairy is tolerated, or rice. Serves 8.

Salsa jar jambalaya

• ½ lb chicken tenders or skinless boneless breasts, cut into cubes
• ½ lb smoked sausage, sliced, OR ham cubes OR shrimp
• Jar of salsa, 12 oz
• 1/3 cup bell pepper, chopped
• Bay leaf
• Tony Chachere’s seasoning
• 2 cups chicken broth (homemade preferred) OR white wine plus water to equal 2 cups
• 1 cup rice (converted rice, preferred)

Season chicken with Tony’s and brown in oil with sausage and bell pepper. When browned, add salsa and bay leaf. Add broth and sprinkle more Tony’s. Bring to a boil (add shrimp now if using) and then add rice. Cover and cook for 15 minutes on low or until liquid is absorbed. Don’t open the lid early unless the liquid is gone, and then add more water. Serves 4 or 5.

Salsa jar shrimp creole

• 1 pound raw peeled shrimp
• 1 tablespoon bacon grease or avocado, coconut, or olive oil
• 1 tablespoon flour (optional, or sub cornstarch or tapioca flour to make it gluten free)
• ⅓ cup bell pepper, chopped
• ¼ cup celery, finely chopped
• 1 clove garlic, finely chopped
• Jar of salsa, 12 oz
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• Tabasco to taste (optional)

Saute bell pepper and celery in the oil until tender. Stir the flour, if using, into the salsa. To the pan, add the salsa, garlic, Worcestershire, and seasonings. Mix well. Add shrimp, and cook till they just turn pink, about 30 minutes. Serves 4.

Salsa jar meatloaf

• 1 ½ pounds ground beef, grass fed preferred
• 1 cup salsa, divided
• ⅓ cup bread crumbs (or almond meal or flour, to be gluten free)
• 1 egg
• ⅓ cup finely chopped veggies of your choice: onion, celery, squash, beans, corn, etc.
• Salt and pepper to taste
• Teaspoon of Worcestershire sauce
• Tablespoon (or half teaspoon of dried) of fresh parsley  or other herb like thyme, basil, oregano, or a combination

Combine ⅓ cup salsa with all ingredients, except Worcestershire and parsley, and shape into a loaf. Place into an oven safe dish lined with parchment paper. Bake at 350 degrees for about 50 minutes, or until no longer pink. Add Worcestershire sauce to remaining salsa, and pour on top the loaf. Sprinkle parsley on top. Return to oven for 5 minutes, until sauce is heated through.

I hope you try some of these. They all taste very good. And if healthy food tastes good, you are more likely to eat it again. And again. And go through the drive through fewer times. Gradually you build more health with more healthy meals.

If you need more help with cooking healthy meals, contact me. I love to talk food and health. I’ll find out what you like to eat, and we’ll together find healthy and easy versions. I can even help you find healthy options from restaurants and grocery stores. The first phone call is free. Let’s talk.

Taste of Home: Ways to Use a Jar of Salsa

Comments: Have you tried cooking with salsa?

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