Recipe: Sunday Night Dinner: Jambalaya Casserole and Frozen Fruit Salad Cups

Crisp Green Salad and Frozen Fruit Salad Cups.
Today was cooler than usual so it seemed like a good casserole day.

Jambalaya

2 Tbsp. fat (I use bacon grease)
1 cup onions, chopped
1 cup green peppers, chopped
2 cloves garlic, minced
1 cup cooked chicken, diced
1 cup smoked sausage, sliced
2 1/2 cups canned tomatoes, with juice
1 cup white rice, uncooked
1 1/2 cups chicken broth
1/4 tsp. chili powder (I use mexene)
1 1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350 degrees.
Melt fat in a large skillet and add onions, green peppers, and garlic. Cook slowly, stirring often, until the onion and green pepper are tender. Add the chicken and sausage and cook 5 minutes. Add the tomatoes with their liquid, rice, broth, chili powder, salt and pepper. Stir well. Turn mixture into a large casserole dish. Cover and bake until the rice is tender, about 1 1/4 hours.

Frozen Fruit Salad Cups:
Make approximately 12 servings

1 (16 oz.) bag frozen strawberrie, thawed
1 (6 oz.) can frozen lemonade, thawed
1 (6 oz.) can frozen orange juice, thawed
1 can crushed pinapple with juice
3-4 bananas, sliced
2 cups 7-Up or Ginger Ale

In a large bowl crush stawberries and add rest of ingredients, mixing well. Ladle into small plastic cups. Place into freezer overnight. Set out 30-45 minutes before serving.