SHRIMP CHOWDER

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.

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.



Berry Berry Tarts

Oh sweet Summer Berries.  You gotta love them, weather they are Strawberries, or Blueberries or Blackberries they are simply delicious and nutritious.  I always stock up when they are in season and at the best price.  I either can or freeze them, depending on what I want to use them for.  I have never done a tart before, but with a fresh crop of berries to play with I was the right solution.It isn't necessary, although it is tastier, to use a scratch dough for the crust.  Pop a can of crescent rolls open and roll them out.  It works perfect.  This recipe makes 2 dozen tarts.  My husband loved them with his lunch.



Basic Dough
.25 oz active dry yeast

1/2 cup warm water (110 degrees to 115 degrees)               

2   eggs

2 cups all-purpose flour

1/4 cup sugar

1/21 tsp salt

1/2 cup butter or margarine

 

Mix all ingredients into a large mixing bowl.  Using hands turn dough inside several times for about five minutes.  Cover bowl with a warm towel and let raise for 20 to 30 minutes until dough has significantly risen.

 

While dough is rising prepare the filling:

 

Filling

1 12oz Pkg Blackberries

1 12oz Pkg Blue Berries

1/4 cup Orange Juice

1 Tbs cinnamon

1 Tsp ginger

1 Tsp Nutmeg

1/4 Cup Sugar

 

1/4 Cup Corn Starch

1/2 Cup Cold Water

 

Place berries and juice in a large pan on medium heat.  When mixture begins to boil with a work gently mash the berries.  Do not over mash.  Once berries are broken up add the next four ingredients and let simmer for 10 minutes.  Mix corn starch in cold water with a whisk until smooth and creamy looking.  Gently pour into berries stirring constantly.  Add small portions of corn starch at a time until mixture is nice and thick.  Remove from heat to cook.

 

Punch risen dough until all of the air is released.  Turn to a floured surface and kneed a couple of more times.  Using a rolling pen (or large can or coke bottle) roll dough until it is approximately 1/4 inch think.  Dip the top of a medium size drinking glass into flour using it to cut circles into the rolled dough.  Fit each circle into the holes of a mini muffin pan that has been coated with cooking spray. I Fill each Muffin until the cup  is 3/4 of the way full of the berries.  Bake in oven at 350 degree fox 15 minutes.  Can be served either warm or cold.  TIP:  If  you have any leftover filling you'll love it on 9 grain toast for breakfast.

 

 

Southwest Chipolte Grilled Burger

In our house it is never to early in the season to start up the grill.  You can never go wrong with a good hamburger fresh off of the fire.  So if you love a tasty burger with lots of flavor fire up the mesquite and give this one a try.  You'll love it.  This recipe makes four 1/4 LB burgers.
  

1LB Ground Beef or Ground Turkey
1/4 Cup Southwest Marinade
1/4 Cup Chipolte Pepper Marinade
1/2 Cup Mushrooms Chopped
4 Slices crisply cooked bacon
1/2 Cup Minced Onion
4 Onion Rolls


Many big seasoning companies will make this particular marinade combination.  I found these at my local Kroger store.  Mix the two marinade packages together in a large bowl.  This way the southwest blends with the chipolte to create a smooth flavor.   Add 1/2 cup total of mixture (or simply 1/4 cup of each if  you prefer).  Crumble bacon and add with all vegetables to meat.  There is no need to add salt or pepper unless you prefer.  The two seasonings have all the flavor you are looking for.  Form patties and let set in refrigerator for at least an hour before grilling.  This will infuse the seasoning and allow the patties to keep their shape when cooking on the grill.  Cook at least 10 minutes an each side turning once.  Slice buns in half  and place face down on grill for 2 minutes until toasted.

Place patty on bun and add your favorite condiments such as:

Avocado
Jalapeno
Ketchup
Mustard
Cheese
Relish
Lettuce
Tomato

Santa's Brussels Sprout Hash

Winter has got to be sole reason for all of the wonderful comfort food created.  Dishes just like this one prepared by my daughter.  Look at the color this bowl full of nutrition has?  Why is it called Sana's Brussels Sprout Hash?  Because it is so warm and cozy, just like Christmas Eve.


1 tsp. Fresh Grated Ginger
4 Minced Garlic Cloves
4-5 Bay Leaves
1 Whole Green Onion
3/4 pound Brussels Sprouts
1 Vegan Sausage (we used Field Roaster's Apple & Sage)
1 Yukon Gold Potato
1 tbsp. Vegan Butter
Salt & Pepper to taste

Sauté first 4 ingredients in a large skillet on medium heat. While sautéing, chop Brussels Sprouts in half and add to skillet when green onions start to look translucent and garlic is golden, about five to seven minutes. Cover and reduce to medium-low. Slice sausage about 1/2" thick and add to the Brussels Sprouts.  Add finely diced potatoes and 1 tablespoon of butter. Season with salt and pepper to taste. Keep covered until  Brussels Sprouts are soft and tender in the center when piecred with a fork. Makes two full servings.

Shrimp and Pinneaple Salad

This was such a good salad, and so simple, that I made up enough for several days of lunch. Works perfect as a side dish and stores well too. The pineapple and shrimp compliment each other nicely. I purposely made this as low in fat and calories as possible, which made it even better. So, if you are looking for a delicious, low fat, quick to fix lunch idea give this one a try. You won't be disappointed. This recipe will serve as a side dish for four, or a great lunch for two days.


1/2 Cup Salad Size Shrimp
1/2 Cup Broccoli Floweretts (loosely chopped)
1/2 Cup Fresh Pineapple chopped
1/2 Cup Cherri Tomatoes cut in half.
2 Cups Cooked Vermicelli Pasta

6 TBS Honey Mustard Dippin Sauce
2 TSP Teriyaki sauce


Mix first five ingredients in a large mixing bowl. In a small mixing bowl whip honey mustard and teriyaki sauce together. Toss into salad, blending thoroughly. Cover and set for 1 hour before serving cold.

Fish & Shrimp Linguine



Does it really have to be a cold winter night to enjoy a warm plate of comfort food?  It's certainly more enjoyable, but not necessary.  Fish and Shrimp Linguine is just one of those dishes. I think this one even took my husband by surprise.  He's not one to normally tolerate leftovers (some things just aren't as good the second time around) but he sure didn't mind eating these leftovers.  Best of all-for an added plus-this dish is nutritious and diet friendly!  This serves a family of four.

2 TBS Olive Oil
2 lbs Fresh White Fish such as Cat Fish or Trout
2 Cups Finely Chopped Onion
4 Cloves Garlic Minced
4 Cups Broccoli
3 Cups Salad Size Shrimp
2 TBS Fresh Ground Pepper
2 TBS Seasoned Salt
3 oz Fat Free Cream Cheese
4 Heaping TSP Flour
4 to 5 Cups Fat Free Milk

1 16oz Pkg Linguine

Heat olive oil in a large skillet on medium low heat.  Add loosely chopped fish, onion, garlic and broccoli cooking for 15 minutes or until fish becomes flaky stirring occasionally.  Stir in Shrimp cooking for another five minutes until shrimp is pink.  Add Salt and Pepper.  Divide Cream Cheese into four sections and add to fish and shrimp.  Stir Constantly until Cream Cheese is melted.  Spinkle in flour stirring constantly until well blended with fish.  Slowly whisk milk into fish until  it becomes a nice creamy sauce.  Continue adding milk until sauce is as thick, or thin, as you prefer.  Remove from heat and set aside to slightly cool.

Add 2 TBS of salt to six cups of boiling water.  Add linguine and allow to rapidly boil for 10 to 15 minutes or until done.  Pour pasta in a straining dish, but do not rinse.  Place 3/4 cup of linguine on a serving place and top with sauce.  Serve with freshly toasted garlic bread.