Bacon-Corn Chowder with Shrimp

This YUMMY recipe if from the August 2011 Cooking Light.

• 6 slices center-cut bacon, chopped
• 1 cup pre-chopped onion (I cut my own.)
• 1/2 cup pre-chopped celery (I cut my own.)
• 1 teaspoon chopped fresh thyme
• 1 garlic clove, minced
• 4 cups fresh or frozen corn kernels, thawed (I highly recommend fresh!)
• 2 cups fat-free, lower sodium chicken broth (I use Progresso as it is gluten free)
• 3/4 pound peeled and deveined medium shrimp
• 1/3 cup half-and-half
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt (I omitted entirely)

1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
2. Place 2 cups of corn mixture in a blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper and salt. Crumble reserved bacon over soup. Yield: 4 servings (serving size: about 1 2/3 cups).

Calories: 294; FAT: 7g (sat 2.7g. mono 1.3g. poly 1.2g) PROTEIN 26.8g CARB 34.8g FIBER 4.3g CHOL 144mg IRON 31mg SODIUM 547mg CALC 94mg

Burrito Casserole

I found this in Family Circle and I followed the recipe exactly. When (yes, I said when) I make this again, I will make some modifications.

Burrito Casserole

makes 6 servings
prep 15 minutes
bake at 350 degrees for 35 minutes

2 packages (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
1 jar (15 1/2 ounces) salsa
1/2 teaspoon dried oregano
1 can (15 ounces) refried beans
1 package (10 ounces) frozen corn, thawed
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 1/2 cups shredded reduced-fat taco-cheese blend
2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dried
3 tablespoons chopped cilantro

1) In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, corn, chile powder & cumin

2) Coat a 12x8x2 inch baking dish with non-stick cooking spray. Spread half of the rice mixture evenly in dish. Layer the refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Tip with remaining rice mixture and cheese.

3) Cover with plastic wrap and refrigerate for up to 2 days.

4) Heat oven to 350 degrees. Bake uncovered for 35 minutes or until internal temperature registers 140 degrees. Sprinkle with cilantro before serving.

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in the oven.

per serving: 382 calories; 9 g fat (4 g sat); 19 g protein, 61 g carbs; 10 g fiber; 788 mg sodium and 26 mg cholesterol.

Next time I make this, I will use fresh spinach, hot salsa & add shredded rotisserie chicken.

Carmelized Pork Loin with Apples from Health Magazine, October 2004

Carmelized Pork Loin with Apples from Health, October 2004

This was easy and so yummy!  I served with French cut green beans and long grain wild rice, but I imagine it would be fantastic with mashed sweet potatoes and asparagus.

Yield: 12 servings (serving size 3 ounces of pork with apples and onion)

2 tablespoons packed brown sugar
1 teaspoon cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 garlic clover, minced
1 (2 1/2 pound) boneless pork loin, trimmed
Cooking spray
2 medium onions, cut into wedges
1/3 cup balsamic vinegar
2 tablespoons butter
2 Granny Smith apples, cut into wedges
2 Rome apples, cut into wedges

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a small bowl.
3. Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally.
4. Place the pork in a 13x9 inch baking dish coated with cooking spray. Sprinkle the sugar mixture over roast. Arrange the onion around the pork, and drizzle with vinegar. Bake at 425degrees for 20 minutes.
5. Melt butter in large skillet over medium-high heat; add apples and saute 5 minutes or until golden.
6. Remove the pork from the oven, and arrange apples around pork; reduce heat to 350degrees, and cook an additional 20 minutes or until pork is done.
7. Pour pan drippings into a medium saucepan and cook over medium-high heat until reduced to 1/3 cup (about 14 minutes). Drizzle over pork, apples and onion.

Chickpea Bajane from Cooking Light July 2010

For over 7 years, I have been trying to get my husband to agree to vegetarian dinners. Well, he finally came around and suggested Meatless Mondays! :)

I found this recipe in the July 2010 issue of Cooking Light magazine. I loved the colors in the photo so I decided to try it. :)


Chickpea Bajane

Bajane is a Provencal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

Quinoa:
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup organic vegetable broth
1 cup water
1 cup uncooked quinoa
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Chickpea mixture:
2 teaspoons extra-virgin olive oil, divided
2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
2 1/2 cups sliced fennel bulb (about 1 large)
1 3/4 cups (1/4 inch thick) slices carrot (about 3/4 pound)
1/2 teaspoon fennel seeds
1/2 cup white wine
1 cup vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14 1/2 ounce) can no salt added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package baby spinach

1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; saute 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; saute 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; saute 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme or until thoroughly heated. Remove from heat; stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper and spinach.

3. Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/ cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon of thyme. Yield: 4 servings.

Shrimp Curry

My dear friend, Laura sent me this recipe. It is a very easy "go-to" recipe when you need something yummy and healthy.

I have never marinated the shrimp for more than 30 minutes and I use uncooked, frozen tail on shrimp. Serve over salad, with rice or with mango salsa.

1 lb fresh, uncooked shrimp (tail on or off)
1 tablespoon curry
1 tablespoon olive oil
1 teaspoon salt
pinch of pepper

Blend above in a Ziploc bag and marinade overnight.

Preheat oven to 500degrees and warm a baking dish for 5 minutes.
Add shrimp and cook for five minutes.

See! I told you it was easy!

Shrimp and Asparagus with Ginger-Sesame Sauce from April 2000 Cooking Light

This recipe was so, so easy and incredibly yummy! I didn't have any mushrooms handy so I made it without them.

Yield: 4 servings (serving size 1 1/2 cups shrimp mixture and 3/4 cup rice)

Marinated Shrimp
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons low sodium soy sauce (I use gluten free soy sauce)
2 teaspoons minced peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
dash of black pepper
1 1/2 pounds medium shrimp, peeled and deveined (I used frozen, raw, peeled, tail on shrimp.)

Remaining Ingredients:
2 teaspoons vegetable oil
2 cups (2-inch) diagonally sliced asparagus
1 1/2 cups sliced shiitake mushroom caps (about 2 (3.5 ounce) packages)
1 1/2 cups sliced button mushrooms
1/4 cup water
2 teaspoons cornstarch
3 cups hot cooked long-grain rice
1 tablespoons sesame seeds

To prepare marinated shrimp, combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; saute 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.

Combine reserved marinade, water and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.

Vegetable Soup from Cooking Light April 1999

My Mom found this Cooking Light recipe (from their April 1999 issue). It is so flavorful, healthy and has more vegetables than you can imagine.

Yield: 8 servings (serving size is 2 cups and 2 tablespoons of cheese)


Ingredients: 

• 2 tablespoons olive oil
• 2 cups chopped onion
• 5 garlic cloves, minced (or you can use jarred minced garlic)
• 2 cups chopped celery (about 4 stalks)
• 2 cups (2-inch) cut green beans (about 1/2 pound)
• 1 1/2 cups fresh corn kernels (about 3 ears) - I use frozen when I cannot get fresh.
• 1 cup thinly sliced carrot
• 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 4 (14 1/4 ounce) cans fat free beef broth (I use gluten free.)
• 1 (15-ounce) can kidney beans, drained
• 4 cups chopped seeded tomato
• 2/3 cup uncooked elbow macaroni (about 3 ounces) omit if you are (a) planning on freezing or (b) gluten free
• 1 (8 ounce) can no-salt added tomato sauce
• 2 cups shredded green cabbage
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 cup grated Parmesan cheese

Preparation
Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until the pasta is done. Add cabbage, salt and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.

Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to three months.