JUMP START A SKINNY NEW YEAR: HEALTHY HOPPIN’ JOHN

Preheat oven to 37

Combine water and salt in a microwave safe casserole dish and nuke on high for 2-3 minutes. Stir in the rice, cover tightly with foil and place in a pre-heated 375 degree oven. Set the timer for 1 hour. Thats it. When done, simply fluff with a fork.While rice is in the oven, make the black eyed peas..BLACK EYED PEAS WITH PEPPERS, BACON AND SUN DRIED TOMATOESAfter seeing Food Inc, I swore off factory farmed pork for goodbut I still use a wee bit of organic and sustainably raised bacon now and then. It is more expensivebut if you freeze slices individually, youll have it when you need it but wont overeat it, and nothing will go to waste. If youd like to make a vegetarian version, simply omit the bacon.2-3 slices organic smoked bacon, diced1 c smoked sun-dried tomatoes, diced (The smoked variety is packaged dry. If you cant find smoked, you can use regular sun-dried tomatoes, just sprinkle with a bit of smoked paprika.)1 t olive oil1 large onion, diced2 T garlic, minced3-4 jalapeno peppers, minced1 t dried thyme1 bay leaf1 lb. (2.5 cups) dried black eyed peas, rinsed well6 c chicken stock (or 6 c water mixed with 1 1/2 T Better Than Bouillon Paste)1 t dried red pepper1/2 t black pepper1 large green bell pepper, diced1 large celery stalk, diced1-2 t salt (amount depends on saltiness of broth you use)Tabasco sauce to taste

Fresh chopped tomato, green onion, parsley or cilantro to garnish, optional.Spray a big soup pot with cooking spray and cook bacon and sun-dried tomatoes together until the bacon has rendered all of its fat.

Add a teaspoon of olive oil if the pan gets too dry.Toss in the onions, jalapenos, garlic, thyme, bay leaf, red and black peppers and stir.

Add the broth and beans and bring to a boil, skimming off any grey foam.Reduce heat to medium and cook for 35 minutes until beans are al dente and broth has reduced.

Add salt, bell pepper and celery and cook on medium low until beans are tenderabout 15-20 more minutes.Taste and adjust seasonings.GARLICKY GREENSThis is less of a recipe and more of a technique that proves you dont need 4 Tablespoons of olive oil (500 calories) to pan saute otherwise healthy and calorie free greens.Simply spray your non stick pan with cooking spray, or add just 1 teaspoon on olive oil, and toss in a bit of minced garlic, shallot and damp greens.If youre cooking kale, which has a rather tough leaf, give it a bit of a massage with a tiny bit of oil first and feel free to add a little broth to the pan if it starts to dry out.TO SERVE HOPPIN JOHN

Place a 1/2 cup of wild rice, a generous serving of greens and a cup of the stewed black eyed peas in a bowl. I f you like, you can add fresh chopped tomatoes, green onions and/or a little fresh parsley or cilantro to garnish.

Sprinkle with Tabasco sauce to taste.RE-USE, RE-PURPOSE, RE-CYCLEOnce you have the components of Hoppin John in the fridge, you can throw together other quick dishes.To make a tasty and easy shrimp gumbo soup, combine the leftover rice, beans and greens in a soup pot and add a can of Rotel tomatoes with chilis, frozen sliced okra, peeled shrimp and seafood broth.Or add some strips of cooked chicken to the beans and make a quick soft taco or simply chop the greens fine and add to a morning omelet. Remember, to lose weight and keep it off for life, INVENTORY is key!