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Chunky Potato-Crab Chowder

Ingredients
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Directions
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 5 minutes. Add potato; saute minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

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Shrimp Scampi Pizza

from: Shape Magazine

Ingredients
1 c lite vanilla soy milk
1/2 c calcium OJ
1 banana (I like frozen ones), peeled, obviously

Directions
Chunk it all in a blender and smoothie it up.

from: Everyday Food #15

Ingredients
5 t olive oil
1 1/4 lb boneless leg of lamb cut into 1 inch dice
coarse salt and pepper
1 large onion, halved and sliced
4 garlic cloves, thinly sliced
1/2 t paprika
1/2 c dried apricots, halved
1/2 c pitted prunes
1 can (14.5 oz) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 T fresh lime juice
couscous

Directions
In a 5 qt saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3-5 min.

Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2-4 min. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer partially coverer, until tomatoes begin to break apart and sauce is thickened, about 25-30 min. While you wait on the lamb, put a pot of water to boil for your couscous. Place the couscous itself into a large bowl and add any dry seasonings you desire. Once the water has boiled, carefully pour it over the couscous until you have about an inch of water over the couscous. Wait a few minutes for the couscous to absorb the water and stir it. Wait a bit more and then taste it. It should have the same consistency as properly cooked pasta.

Return lamb and any accumulated juices to pan; cook until heated through, about 1 min. Stir in cilantro and lime juice. Serve with couscous.

Nutritional Info (1/4 recipe(
(without couscous:) 371 calories; 13.3 g fat; 31.9 g protein; 33.1 g carbs; 4.6 g fiber

from: Matt and Jess Original

Ingredients
– 60 count shrimp
– Italian salad dressing
– Teaspoon oregano
– Pizza Crust
– Mozzarella Cheese
– Parmesan Cheese

Directions
Marinate thawed shrimp Italian dressing. Take shrimp out of dressing with a slotted spoon and add to a pan over medium high heat. Cook shrimp till done, typically just a few minutes. Cut shrimp in 1/2.

Roll out pizza crust on cooking sheet. (Precook crust if required for pizza crust.) Lay down a thin layer of Italian salad dressing. Cover pizza with Mozzarella cheese to desired thickness. Add desired amount Parmesan cheese. Add cooked shrimp to top pizza. Sprinkle top of pizza with Italian salad dressing and oregano.

Cook pizza according to pizza crust instructions.

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Sole with Lemon Butter Sauce

from: Everyday Food Jan 2005

Ingredients
8 sole fillets, 3-4 oz each
16 very thin lemon slices
1/2 C dry white wine
juice of 1 lemon (3 T)
coarse salt
3 T cold butter, cut into pieces

Directions
Place wine in a large lidded skillet. Fold each sole fillet in thirds. Arrange in skillet; season with salt and pepper. Lay two overlapping lemon slices on each piece of fish. Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3-5 min. Add lemon jice; remove from heat. Whisk in butter until smooth. Season with slat; strain, if desired. Serve with fish; garnish with fresh herbs and pper, if desired.

Nutritional Info (1/4 recipe(
287 calories; 11 g fat; 38 g protein; 5.6 g carbs; 2 g fiber

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Clam Chowda Mug O Soup

from: Rachael Ray

Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice

Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.

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Cajun Shrimp and Corn Bisque

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

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Colorado Camper's Trout

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

from: 98

Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper

Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.

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Confetti Quesadillas

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

from: 98

Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper

Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.

from: 96

Ingredients
1 tablsepoon butter
1 cup chopped onion
1 cup fresh corn kernels
1 garlic clove, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalepeno
1/2 pound shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 8-inch tortillas
1 cup part-skim mozzarella cheese

Directions
Heat butter in a medium non-stick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalepeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes. Remove corn mixture from skillet; keep warm.

Place one tortilla in a skillet over medium heat, and top with 1/4 cup mozzarella cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes, pressing down with a spatula until the cheese melts. Turn carefully and cook until thoroughly heated (about 1 minute). Repeat with remaining ingredients. Serve with salsa or sour cream or guacamole.

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Curried Peanut Shrimp

from:

Ingredients
1/3 cup orange marmalade
¼ cup orange juice
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon Dijon mustard
1½ teaspoons curry powder
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon chile sauce with garlic
32 large shrimp, peeled and deveined (about 1 pound)
Cooking spray

Directions
Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1/4 cup marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.
Prepare grill or broiler.

Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1/4 cup marinade over shrimp.

Nutritional Info (8 shrimp(
calories: 228 carbohydrates: 24.6 g cholesterol: 129 mg fat: 6.2 g sodium: 626 mg protein: 19.6 g calcium: 60 mg iron: 2.5 mg fiber: 0.3 g

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Shrimp Boil

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

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New England Clam Chowder

from: The Williams-Sonoma New England Cookbook

Ingredients
1 pound of uncooked clam meat
1/2 cup water
2 slices thick cut bacon
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small inner celery stalks with leaves, chopped
1/2 teaspoon fresh thyme or pinch of dried
3/4 lb. red or white boiling potatoes, peeled and cut into 1/2-inch dice
2 cups half and half
1 1/2 – 2 cups milk, or as needed
1 cup chicken broth

Directions
Combine one cup of chicken broth and one cup of water and set aside. In a heavy soup pot over medium heat, fry the bacon until crisp. Transfer to paper towels using a slotted spoon. Add the butter to the bacon drippings and stir in the thyme, onion, and celery. Cook over medium heat until the onion is translucent, about 10 minutes. Do not allow to brown. Add the potatoes and the broth/water mixture and simmer, uncovered, until the potatoes are almost tender.

Add the clams to the soup. Stir in the half and half and enough milk to arrive at a nice consistency. Bring to just below a simmer and heat to serving temperature. Do not allow to boil. Add the bacon and season with salt and pepper.