Crab & Corn Chowder
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoon butter
- 3 red potatoes
- 2 stalks of celery
- 2 small red peppers
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 2 cups low sodium chicken stock
- 1 quart fat free milk
- 3 cups frozen corn kernels
- 8 ounces crabmeat
Directions:
- Heat oil and butter and add all veggies. Add bay leaf.
- Saute veggies for about 5 minutes and thhen sprinkle in the flour.
- Cook for a few minutes, stirring cintinuously and then add in the broth and stir to combine.
- Add in the milk, stir to combine and then bring to a boil. Once the mixture boils, let it bubble about one minute more. (Stir occasionally through this process).
- Add in the corn and crabmeat and simmer for 5 minutes. Add salt and pepper as needed.
- Tip for a thicker sop: let the soup continue to simmer until it has reduced by about 1/4!
CRISPY CHICKEN FINGERS
Ingredients
- 1 pound boneless, skinless chicken tenders
- 2 cups panko breadcrumbs
- 2 eggs, beaten
- olive oil
Directions:
- Preheat oven to 350-degrees.
- Prepare a bowl with the beaten eggs and a separate bowl for the breadcrumbs.
- Warm the skillet with a small amount of olive oil.
- Dip the chicken tender in the eggs and then in the breadcrumbs. Place in the skillet and cook on both sides until crispy.
- Transfer to baking dish and bake to finish cooking the chicken.
- Repeat until all your chicken tenders are cooked!
CREAMY TOMATO SOUP
Ingredients
- 2 cloves minced garlic (or more)
- 1 tbsp. butter
- 1 tbsp. flour
- 1 1/2 cups Fat-Free Half & Half or low fat milk
- 1 can (14-oz) crushed tomatoes (pureed)
- 1 can (14.5-oz) low sodium chicken broth
- 1 tsp. oregano
- 1 tsp. basil
Directions:
- Saute the garlic with butter until all the butter is melted.
- Stir in flour until mixed well. Add the milk and cook over medium heat until thickened and bubbly, then cook one minute more.
- Add the pureed tomatoes, chicken broth, and spices. Bring to a boil.
Cajun Shrimp with BBQ Cocktail Sauce
Ingredients
Serves 6
- 2 cans of beer
- 1/2 cup cider vinegar
- 2 cups water
- 2 tablespoons Old Bay Seasoning
- 2 pounds large shrimp in the shell
- 2 tablespoons minced garlic
- 1 tablespoon Creole Seasoning
- 2 cups bbq sauce
- 1/4 cup prepared horseradish
Directions:
- In a large pan add the beer, vinegar, and water. Add in the Old Bay Seasoning. Cover and bring to a boil.
- Once boiling, add the shrimp. Cover and cook for 2 minutes or until the shrimp are turned pink.
- Drain the shrimp in a colander and cover with ice to chill them down (to stop the cooking).
- Transfer to a serving dish and toss with the garlic and Creole seasoning.
- Combine the bbq sauce and horseradish together for dipping.
DIRT PUDDING CAKE
Ingredients
- 1 to 1 1/4 lb. pkg. Oreo cookies
- 1 (8 oz.) package of light cream cheese
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 3 cups fat free milk
- 1 (12 oz.) tub light Cool Whip
- 2 (3 1/2 oz.) packages of instant vanilla or chocolate pudding
- 1/2 tsp. vanilla
- gummy worms and/or other critters
Directions:
- Clean a new (food safe) flowerpot or large clear serving dish.
- Crush Oreos. Put 1/3 of the crushed Oreos into the serving dish and set aside.
- Mix butter, cream cheese and sugar and vanilla together. Set aside.
- Combine milk and pudding mix. Fold Cool Whip into the pudding.
- Fold together pudding mixture and butter-cream cheese mixture.
- Layer this mixture (about 1/3 of it) onto the crumbled cookies in the serving dish. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.
- As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging.
- Chill in refrigerator for 3 to 4 hours before serving.
Sandwich on a stick
Ingredients
- cherry tomatoes
- grapes
- chadder cheese cubes
- olives/pickles
- ham
- turkey
- roast beef
Directions:
- Cut up cubes of bread, cheese and lunch meat. Experiment with different types of meats and cheeses.
- Slide the cubes onto a skewer with cherry tomatoes, grape, and an olive/pickle.
Granny's Best Chocolate Cake
Ingredients
Serves 16
Cake:
- 2 cups flour
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup sour milk (2/3 cup milk + 1 tablespoon white vinegar)
- 1 cup hot water
Frosting:
- 1 egg beaten until frothy
- 1 cup sugar
- 2 squares baking chocolate
- 2 tablespoons margarine
- 3 tablespoons milk
Directions:
Cake:
- Preheat oven to 350 degrees F.
- Combine all ingredients (except water) and beat for 3 minutes.
- Add hot water and stir until combined.
- Bake in greased 13 X 9" pan for 50 minutes.
Frosting:
- Mix all ingredients (except vanilla) in a medium saucepan and bring to a boil.
- Boil for one minute and remove from heat. Stir in vanilla.
- Pour the frost over the cake.
Nacho Bowl
Ingredients
Serves 4
- 1 can refried (low fat) black beans
- 1 large chicken breast, cut into bite size cubes
- 1 medium red onion
- vegetable oil
- cayenne pepper
- 10" soft tortilla shell
- non stick cooking spray
- 2 diced plum tomatoes
- 1 cup grated cheddar cheese
- 1 scallion sliced
- 1/4 cup salsa
- 1/4 cup sour cream
Directions:
- Preheat the oven to 350 degrees F.
- Saute chicken & onion in oil until chicken is browned.
- Add the black beans to the pan (may need to add a small amount of water if the beans look dry). Season with cayenne pepper to taste.
- Spray a small round cast iron skillet with non-stick cooking spray. Place a flour tortilla in the skillet and lightly press it in. Bake for about 5 minutes or until golden brown. Remove from pan & place on serving plate.
- Fill the freshly baked tortilla 'bowl' with the black bean mixture.
- Top with grated cheese, diced tomato, scallions, salsa, and sour cream.
BBQ Black Beans
Ingredients
Serves 4
- 4 slices of center cut bacon
- 2 plum tomatoes
- 1/2 sweet onion
- 1 can black beans (drained and rinse)
- 1/2 cup barbeque sauce
- Light sour cream
Directions:
- Crisp the bacon and remove from the pan & place the bacon on a paper towel. Drain the grease from the pan.
- Slice the tomatoes and onion into small bite size pieces. Place the veggies in the pan and saute until tender.
- Drain and rinse the black beans, add to the sauted vegetables. Heat the beans thoroughly (about 5 minutes).
- Add the barbeque sauce and heat thoroughly.
- Crumble the bacon slices and sprinkle on the beans.
- Serve with a dollop of light sour cream.
Summer Squash Bake
Ingredients
Serves 4
- 1 medium zucchini
- 1 medium yellow squash
- 1 large beefsteak tomato
- 4 ounces crumbled feta cheese
- 1 cup low fat cottage cheese
- bread crumbs
- olive oil
Directions:
- Preheat oven to 375 degrees F.
- Wash and slice all veggies into thin slices.
- In a baking dish (suggested 9" X 9") first place a layer of veggies.
- Then top the veggies with part of the cheeses & sprinkle with breadcrumbs.
- Continue layering the veggies, cheese, and breadcrumbs to the top of the baking dish.
- Finish with a layer of cheese and breadcrumbs. Lightly sprinkle with olive oil.
- Bake for 45 minutes or until the veggies are tender.
Cold Cucumber Salad
Ingredients
Serves 4
- 2 large beefsteak tomatoes
- 1 medium cucumber
- 1/2 sweet onion
Dressing
- 1/2 cup light mayonnaise
- 1/4 cup red wine vinegar
- 1/4 (or less) cup sugar
Directions:
- Clean the vegetables and slice into bite size pieces & place in a mixing bowl.
- In a small mixing bowl combine the mayonnaise, red wine vinegar, and sugar. Whisk together until well combined. Pour the dressing over the veggies.
- Chill and serve.
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