Fish Chowder

--1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)

--3 cups of chicken broth (I'm now officially out of my homemade stuff. I'm kind of bummed.)

--9 baby potatoes (or 10. but not 11.)

--1 cup frozen roasted corn

--1/2 white onion

--handful baby carrots

--heart of celery

--3-4 cloves of garlic

--1/2 t black pepper

--salt (to taste, especially if using homemade broth)

--2 cups frozen shrimp (to add later)

--1 cup heavy whipping cream (to add later)

The Directions:

--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper because I like it and it reminds me of when I used to be invited to those kind of parties. How come people don't have those any more?

--cube the fish, it's okay if it's still frozen.

--dump everything except the cream and the shrimp into your stoneware insert

cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.

30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.

Serve with a bit of fresh parmesan cheese.

The Verdict:

Instant hit. We all loved it.

Tortilla Soup

The Ingredients:

--3 cups of chicken broth (homemade or packaged)

--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)

--1/2 onion

--1 cup frozen roasted corn

--2 green onions

--28 oz can of tomatoes and juice

--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)

--4 cloves of garlic ( I am STILL out of fresh garlic)

--1/4 t crushed red pepper flakes

--1/2 t cayenne pepper

--1 t cumin

--salt to taste (especially if using a no-salt broth like I was)

optional garnish:

--tortilla chips

--parmesan cheese

--sour cream

The Directions:

--dice all veggies into fine chunks

--dump everything into the crockpot

--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.

--totally okay to assemble the night before.


--cook on low for 8-10 hours, or high for 6 or so.



before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.

Sweet Potato Soup

--3 sweet potatoes

--2 cups broth (chicken or vegetable)

--1 can sliced mangoes

--pinch of allspice (or a pinch each of cinnamon, nutmeg and cloves)

--1/2 cup heavy cream (to be added after cooking)

The Directions:

--peel and cube sweet potato

--put into crockpot, add broth and entire can of mangoes

--stir in spices 

cover and cook on high for 4 hours, low for 8 or until potatoes are tender

It will look weird. Really weird.

Use a hand blender to pulverize the potatoes and mangoes

When fully blended, stir in the heavy cream. Add more if you feel it needs more liquid.

Cover and cook on high another 15-20 minutes, or until heated through fully.

Broccoli and Cheese Soup

--1 qt chicken broth (or vegetable)

--2 cups milk (I used 2% cow's)

--2 10 oz bags of frozen broccoli florets

--1/2 diced white onion

--1/2 t black pepper

--1/2 t kosher salt

--1/2 t ground nutmeg

--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.

The Directions.

Mince the onion into really small pieces. I used my pampered chef chopper thingy. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.

Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

Serve with your favorite rolls or drop biscuits.

UPDATED: so, um, some of you have issues with texture and HATE the way the broccoli and cheese collide. You should blend this a bit, then. Use a hand held stick blender to blend some of the large broccoli florets. In doing so, the broth will thicken without needing to add extra calories with a roux, and the texture will be more even. And no worries, there's no judgment from me... :-)

Pizza Soup

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
--2 already-cooked Italian sausage (I used chicken Italian sausage)
--1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese.

Buffalo Wing Soup

-2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.

Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)

Stir in the flour and butter mixture. Add hot sauce. 

Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

Crockpot Cheeseburger Soup

--4 cups chicken broth
--1 T dried onion (or 1/2 of a white onion, diced finely)
--1 lb lean ground beef, browned and drained on the stove top
--1 red bell pepper, seeded and chopped
--2 potatoes, cut in 1-inch cubes (the photo showed 4, but after cutting 2, I saw it was plenty)
--2 small garlic cloves, minced
--1 cup milk (to add later, soy is fine)
--24 oz Velveeta, cubed (to add later)
--Tabasco sauce, optional
--crumbled bacon, optional

The Directions.

Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.

In a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.

Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.

Garnish with Tabasco sauce and crumbled bacon if desired.

Savory Honeydew and Almond Gazpacho

SAVORY HONEYDEW AND ALMOND GAZPACHO

Serves 4

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.

Ingredients

1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish 
3 tablespoons lime juice 
1 tablespoon red wine vinegar 
6 plum tomatoes, cored and roughly chopped 
1/2 medium honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish 
Salt and pepper to taste

Method

Put all ingredients into a blender and purée until smooth. Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.

Nutrition

Per serving (about 10oz/289g-wt.): 150 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 22g total carbohydrate (4g dietary fiber, 17g sugar), 5g protein

Mediterranean Garbanzo Salad

MEDITERRANEAN GARBANZO SALAD

Serves 1

This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It's simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you're famous for! Serve with pita chips or warm pita bread on the side.

Ingredients

5 cherry or grape tomatoes, halved 
1 small zucchini or yellow squash, halved lengthwise and thinly sliced 
1/2 (15-ounce) can garbanzo beans, rinsed and drained 
4 pitted black olives, such as Kalamata, halved 
2 tablespoons roughly chopped parsley 
1 tablespoon prepared balsamic vinaigrette or Italian dressing 
1 tablespoon lemon juice 
Ground black pepper to taste 
2 or 3 lettuce leaves, torn into large bite-size pieces

Method

Toss together all ingredients, except lettuce, in a large bowl. Arrange lettuce on a dinner plate and top with bean mixture.

Nutrition

Per serving (about 18oz/504g-wt.): 320 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 540mg sodium, 43g total carbohydrate (12g dietary fiber, 8g sugar), 15g protein

Goat Cheese and Arugula Quesadillas

Serves 2

Quesadillas can be filled with all manner of melted cheeses, meats and vegetables. In this version, stuffed with full-flavored goat cheese and spicy arugula, we think you'll fall in love with this new twist on a classic appetizer.

Ingredients

4 flour tortillas (8-inch)
2/3 cup shredded Drunken Goat cheese
1 tomato, very thinly sliced
2/3 cup packed baby arugula
Salsa, for dipping

Method

Place 2 tortillas on a flat surface and arrange cheese, tomato and arugula on top. Cover each with another tortilla. Heat grill or skillet to high heat and cook until bottom tortilla is golden brown. Flip and cook the other side. Transfer to a cutting board and cut into wedges. Serve with your favorite salsa for dipping.

Nutrition

Per serving (about 10oz/296g-wt.): 600 calories (260 from fat), 29g total fat, 16g saturated fat, 24g protein, 59g total carbohydrate (4g dietary fiber, 7g sugar), 55mg cholesterol, 1220mg sodium

Rubarb Torte

1 1/2 cup flour
3/4 cup margarine
6 1/2 T powdered sugar

Mix and pat in a 9x13 pan.  Bake 15 min at 350 degrees.

3 cups rubarb (cut up)
3 eggs beaten
2 cups sugar
1 t baking powder
1/2 t salt

Mix - put on crust.  Bake 35 min. at 350 degrees.

Slow Cooker Baked Potato Soup

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end
crumbled bacon and green onion or chives as garnish (optional)

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

Breakfast Souffle

6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup bisquick baking mix
1/2 teaspoon dried oregano leaves
1 lb pork sausage, browned and drained
1 cup shredded cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight. Heat to 350 degrees. Pour into a greased 2 quart casserold. Baked until knife inserted in center comes out clean...about one hour.

**Yield: 10 servings

Crunchy Cole Slaw

DRESSING
1/2 cup sugar
1/3 cup vinegar
2 package beef Ramen seasoning
1 cup oil

SLAW
1 lb coleslaw mix
2 pkg Ramen noodles broken into small pieces
1 cup sunflower seeds
1 cup slivered almonds, toasted
1 cup sliced green onions

Mix dressing ingredients night before. Toss slaw ingredients together just before serving.

Shrimp Dip

1 can (5oz) of shrimp
1/2 cup mayo
1/2 cup sour cream
1/4 cup ketchup
1 teaspoon lemon juice
1 teaspoon horseradish

Drain and rinse shrimp. Combine rest of ingredients. Fold in shrimp. Chill at least 2 hours.

Raspberry Apple Jello

2 pkg (3oz) raspberry jello
2 pkg (10 oz) frozen raspberries
2 cups applesauce

Dissolve jello in 2 cups boiling water. Stir in frozen raspberries until melted. Add the applesauce, stir, and pour into 9x13 pan. Let chill.

Lasagna

Spaghetti sauce w/ meat
Lasagna noodles (for 3 layers)
Large container cottage cheese
1/2 cup Parmesan cheese
2-3 cups mozzarella shredded cheese

Cook noodles and drain. Mix all cheeses. Start layering with sauce to cover bottom then noodles, then cheese mixture. Repeat until full. Bake 45 min at 350 degrees.

Apple Cake

1 cup shortening (margarine)
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk
1 tsp backing soda (mixed with buttermilk)
2 1/2 cups flour
1 tsp salt
1 tsp cinnamon
2 cups sliced apples

Topping:
1/2 cup sugar
1/2 cup nuts
1 tsp cinnamon

Mix all together stuff and add 2 cups sliced apples. Stir topping together, sprinkle over cake and bake at 350 degrees for 40 minutes.


**Yield: 9x13 pan

Pesto Chicken and Ravioli

1 package (9oz) refrigerated cheese ravioli
1 lb boneless skinless chicken breast, cut into 2 inch strips
1 teaspoon minced garlic
1 tablespoon olive oil
1 jar (7.25 oz) roasted sweet red peppers, drained
3/4 cup prepared pesto

Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken and garlic in oil over medium heat until chicken is no longer pink. Add roasted peppers; cook for 1-2 minuets or until heated through. Remove from the heat. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.

**Yield: 4 servings

Oriental Tossed Salad

1/2 cup vegetable oil
1/3 cup vinegar
7.5 tablespoons sugar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 package (12oz) ready-t-serve salad greens
1 cup fresh bean sprouts
1 cup fresh snow peas

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well. In a salad bowl, combine the greens, bean sprouts and peas. Drizzle with dressing and toss to coat.

Oriental-Style Round Steak

2 lbs boneless beef top round steak, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15oz) tomato sauce
1 can (14oz) bean sprouts, rinsed and drained
1 can (8oz) sliced water chestnuts, drained
1 jar (4.5oz) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
(Served over cooked rice.)

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to crockpot. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5 1/2 - 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.

In a small bowl combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

**Yield: 8 servings

Creamy Chicken Enchiladas

1 small onion, chopped
1 can (10.75oz) cream of chicken
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup (8oz) sour cream
1 cup (4oz) shredded cheddar cheese
1 cup (4oz) shredded mozzarella cheese
6 tortillas (8.5 inches)
2 cups cubed cooked chicken breast

In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 2 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.

Place seam side down in a 13x9x2 in baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

**Yield: 6 servings

Pasta Crab Salad

4.5 cups uncooked tricolor spiral pasta
1 package (16 oz) imitation crabmeat, flaked
1/3 cup chopped celery, green pepper and onion
1/2 cup mayo
1/2 cup ranch dressing
1 teaspoon dill weed

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, celery, green pepper and onion. In a small bowl, combine the mayonnaise, salad dressing and ill. Pour over the pasta mixture and toss to coat. Cover and refrigerate for at least 2 hrs before serving.

**Yield: 10 servings

Crab Rice Primavera

1.5 cups frozen vegetable blend (broccoli, red peppers, onions, mushrooms)
1/4 cup water
1.5 cups milk
1/2 cup grated Parmesan cheese
2 tablespoons butter or stick margarine
1 teaspoon dried basil
1/2 teaspoon garlic powder
3/4 pound flaked imitation crabmeat
1/5 cups uncooked instant rice

In a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in milk, Parmesan cheese, butter, basil, garlic, powder and crab. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Serve immediately.

**Yield: 5 servings

Cheesy Beef Tetrazzini

1.5 lbs ground beef
1 small onion, chopped
1 can (15 oz) tomato sauce
1/2 -1 teaspoon salt
1/4 teaspoon pepper
1 package (8oz) cream cheese, softened
1 cup small-cud cottage cheese
1 cup (8oz) sour cream
1/4 cup chopped green pepper
1/4 cup thinly sliced green onions
1 package (7oz) thin spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stire in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 min.

In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Sitr in green peppers, onions and spaghetti. Transfer to a greased 2.5 quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

**Yield: 6 servings

Lemon Broccoli Pasta

2 cans (14.5 oz each) chicken broth
1 teaspoon lemon jice
1 teaspoon grated lemon peel
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 oz uncooked angel hair pasta
3 cups broccoli florets
3/4 cup sour cream
2 tablespoons grated Parmesan cheese

In a saucepan, combine the broth, lemon juice and peel, garlic powder and pepper. Bring to a boil. Add pasta and broccoli. Reduce heat; simmer, uncovered, for 3-4 minutes or until pasta is tender. Drain; stir in sour cream, and sprinkle with cheese.

**Yield: 4 servings

Chicken Broccoli Skillet

2.5 cups cubed cooked chicken
1 package (1o oz) frozen broccoli florets OR 1 2/3 cups fresh broccoli florets
8 oz process American cheese, cubed
1/2 cup mayonnaise or salad dressing
(Served over cooked rice)

In a skillet, combine the chicken, broccoli and cheese. Cover and cook over medium heat until broccoli is crip-tender and cheese is melted. Stire in mayonnaise; heat through (do not boil). Serve over rice.

**Yield: 4 servings

Tortellini Soup

5 cups chicken broth
3.5 cups shredded carrots (10 oz)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

**Yield: 7 servings

Chunky Applesauce

8 - 10 large tart apples, peeled and cut into chunks
1/2 - 1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon

Combine apples, sugar, water and cinnamon in a slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender.

**Yield: 5 cups

Cinnamon Baked Apples

3 large tart apples, peeled, cored and cut into wedges
2 tablespoons lemon jice
2/3 cup apple juice
2/3 cup packed brown sugar
2 tablespoons butter/margarine
1/4 teaspoon ground cinnamon

Place apples in an ungreased 11 x 7 x 2 in baking dish. Drizzle with lemon jice; toss to coat. Set aside. In a small saucepan, combine the apple juice, brown sugar, butter and cinnamon. Cook and stir over medium heat until sugar is dissolved and butter is melted. Pour over aplles. Add cinnamon sticks if desired. Bake, uncovered, at 375 degrees for 20 minutes or until apples are tender. Serve warm with whipped topping.

**Yield: 4 servings

Crisp Fruit Salad

1 medium Golden Delicious apple, chopped
1 medium red apple, chopped
2 celery ribs, thinly sliced
1/2 cup chopped walnuts
1/2 cup golden raisins
1/4 cup honey

In a bowl, combine the first five ingredients. Add honey; mix well. Serve immediately.

**Yield: 6 servings

Cheesy Broccoli Soup

2 cups water
1 teaspoon chicken bouillon granules
1 package (16 oz) frozen chopped broccoli, thawed (or fresh?)
1 medium onion, chopped
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1 pound process American cheese, cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted stirring frequently. Stire in broccoli and reserved cooking liquid.

** 4 servings