Tuesday, March 25, 2014


This is one dish that is a win win in every way.  The nutrition value is off the charts.  Packed full of shrimp and fresh vegetables, this is one of the best reasons I know to turn to my garden for a great meal.  Not all of the ingredients have been grown in my own garden, but the variety and color is pleasing.  The flavor is amazing also with a slightly sweet taste.  I managed to keep the dish diet friendly by using fat free cream cheese and fat free chicken broth instead of the traditional cream and butter.  This recipe will serve four, but be sure to prepare plenty.  The leftovers will make you the envy of the lunch room at work.
2 Cups Fat Free Chicken Broth
2 Cups Water
2 Medium White Potatoes
1 Ear of Yellow Corn
1 Cup Fresh Broccoli
1 Cup Fresh Cauliflower
1 Cup Red Sweet Pepper
1 Cup Carrots
2 Stalks Green Onion
1 Cup Shredded Cabbage
1 TBS Minced Garlic
1 TBS Chopped Green Chilies
1 TBS Ground Pepper
1 TBS Kosher Salt
1 ½ Cups Fat Free Cream Cheese
3 Cups Salad Sized Shrimp
1/2 Cup Cold water
1/4 Cup Corn Starch

Place chicken broth and water in a large Dutch oven.  Scrub and dice potatoes leaving skin on and add to broth.  Cover and boil potatoes on medium for 10 minutes.  Cut the corn from the cob and chop the broccoli, cauliflower, red pepper, carrots and green onions.  Add all remaining vegetables along with garlic, chilies, salt and pepper.  Whisk in Cream cheese until smooth and melted.  Cover again and continue simmering on medium for an additional 10 minutes.  Stir in shrimp, cover and simmer five minutes.  Mix corn starch in cold water until smooth and no lumps are visible.  Slow pour mixture into chowder stirring constantly until chowder begins to thicken.  Serve warm with biscuits or crackers and cheese.

Monday, March 3, 2014

Touch of Spice Pasta Saute

This is such a great lunch, and so easy to toss together.  Switch it up and add some chicken breast, or maybe some shrimp to make it something really special for a quick dinner.  Just make sure to leave some leftovers.  You'll want them for lunch.  This recipe will serve 2-4.

First to prepare the saute mix the following:

1 17oz bottle Pure Olive Oil
1 tablespoon each of the following:
Minced Onion
Minced Garlic
Minced Chili Peppers of your choice (serrano, jalapeno etc)

Add the onion, garlic and chili peppers to the olive oil.  Adjust accordingly if you like.  If you prefer more or less chili pepper mix it up.  Let the saute set for up to a week, shaking occasionally.

Shake Olive Oil and pour 1/4 cup of the saute in a large skillet.  Toss in the following:

1 cup Baby Carrots
1 cup Snow Peas
1 cup Broccoli
1 cup Cauliflower
2 Tsp kosher salt
2 Tsp fresh ground pepper

Saute vegetables in olive oil with salt and pepper stirring constantly for 10 minutes.

Prepare two cups of pasta (your choice..I used vermicelli) per package directions.  Drain but do not rinse.  Add to vegetables and continue tossing in skillet for another 5 minutes.