Some Of My Favorite Recipes
These Are Recipes From My On-line An Off-line Friends...
Fat Free Seafood Chowder
 
Serving: 8
Prep Time: 30 minutes minutes
Cook Time: 45 minutes
Total Time: 75 minutes

2 1/2 cups potato, peeled and diced
1 10-ounce package frozen kernel corn
1 cup carrot, peeled and chopped
1 teaspoon garlic, minced
2 1/2 cups fat-free chicken broth
2 1/2 cups broccoli floret
3 tablespoons all-purpose flour
1/4 teaspoon pepper
2 cups skim milk
6 ounces frozen shrimp (low-fat)
6 ounces imitation fat-free crab flakes (or low-fat)
1 cup fat-free Cheddar cheese, shredded


1. In a large soup pot or Dutch oven, combine potatoes, 1 cup corn, carrots, garlic and chicken broth; bring to a boil over high heat.

2. Reduce heat to low and simmer, stirring frequently, until potatoes are tender, about 15-20 minutes.

3. Pour potato mixture into food processor or blender and process until smooth.

4. Return mixture to soup pot and add remaining corn and broccoli.

5. Cover pot and cook over medium-high heat about 10 minutes.

6. In a small bowl, combine flour and pepper.

7. Gradually blend in skim milk, stirring constantly, until mixture is smooth.

8. Stir into soup.

9. Add shrimp and crab and cook over medium heat, stirring constantly, until thickened, about 10-15 minutes.

10. Remove soup from heat and stir in cheese until melted. Enjoy!


Based on individual serving.
Calories: 204 Total Fat: 2 g Carbohydrates: 35 g Protein: 17 g Source:
Chicken with Salsa

This recipe is delicious and so easy! It is great served over white rice.

Serving: 3
Prep Time: 15 minutes minutes
Cook Time: 45 minutes
Total Time: 60 minutes

1-1 1/2 pounds bonless, skinless chicken breast
1 large jar of salsa (any variety, depending on how spicy you like it!)
2 tablespoons dijon mustard
2 tablespoons brown sugar


1. Cut chicken into bite size pieces.

2. Mix all ingredients in a casserole dish and bake in a preheated 375 degree oven for about 35-45 minutes or until chicken juices run clear and sauce is bubbling.


Based on individual serving.
Calories: 300 Total Fat: 3 g Carbohydrates: 20 g Protein: 46 g Source:
CHICKEN AND VEGETABLE SOUP

1 whole chicken (3 pounds), skinned and cut up
1 large onion, chopped
2-3 cloves garlic, minced
2 quarts water
1 stalk celery, sliced
1 medium turnip, peeled and cut into 1/2 inch cubes
2 medium carrots, sliced
2 medium zucchini, sliced
1 15-ounce can (1/2 pound) kidney beans or hominy, drained
1 small head cabbage, chopped
2 teaspoons salt
1/4 teaspoon black pepper

Place chicken, onion, and garlic in a large saucepan or Dutch oven. Cover with water, bring to boil. Reduce heat; simmer for 50-60 minutes or until chicken is tender. At this point, chicken may be removed from broth and cooled. Take meat from bones. Skim any fat from broth; return meat to pan. Add remaining ingredients; simmer for 20-30 minutes or until vegetables are tender.
14 servings Cal 108   Fat 3 (gm)
Eggplant Sauce For Pasta                                  

2tbsp.   olive oil
1 lg. onion, chopped
6 cloves garlic, chopped
1 lg. bell pepper, chopped
2 lbs eggplants, peeled & cubed
21/2 Cans of tomatoes(28oz) or 8Cups of tomatoes
1 (6oz) can tomato paste
2 tsp. basil
2 tsp. oregano
1/3 Cup sugar
1 tsp. pepper
1 Cup dry red wine

In a very large pot, heat olive oil over medium heat. Add onion and garlic, cook until the onion is soft. Add tomtoes, eggplant, bell pepper, tomato paste, basil,oregano, sugar, salt, pepper, an wine an stir..Bring to boil, reduce heat, cover an simmer for 30mins..Stirring occasionally..Put into hot jars an seal.. Makes 7 pints or 4 quarts. Process in hot water bath for 40mins..  This is very good served over pasta with mozzarella cheese..
Clic For My Favorite Canning Recipes....
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