This creamy soup takes full advantage of some frozen helpers: fully-cooked, peeled and deveined shrimp, imitation crab meat and frozen corn kernels.
1 large onion, finely chopped
3 cloves garlic, minced
6 c. chicken broth
1 c. frozen corn kernels
3 c. mixed seafood (I suggest a half and half combination of cooked, peeled and deveined shrimp and chopped imitation crab meat)
1 c. heavy cream
salt and pepper to taste
In a large stockpot, heat cooking spray over medium heat. Add onion and garlic and sauté until tender, but not browned -- about 5 minutes. Add chicken broth, corn kernels and seafood. Cook until corn and seafood are heated through -- about 10 minutes. Add cream and seasonings to taste. Allow to cook an additional 5 minutes. Serve immediately.
This simple dish cooks easily in steps and adds an unusual spice to an old family favorite.
2 qts. water
8 oz. whole wheat spiral pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 c. snap peas
1 c. chopped red bell pepper
1 c. chopped onion
1 small zucchini, sliced
2/3 c. nonfat plain yogurt
1 tsp. lemon juice
1 T. tandoori seasoning (Penzey's makes an excellent blend)
Boil the water in a large, deep skillet. Add the pasta. Cover and continue boiling for about 10 minutes or until the pasta is al dente. Drain the pasta and temporarily move to a serving bowl and keep warm.
Spray the skillet with cooking spray and heat over medium heat. Add the chicken, mix and brown on all sides. Add the veggies and cook, stirring constantly, over medium heat until the veggies are tender and the chicken thoroughly cooked.
Mix the yogurt, lemon juice and tandoori seasoning into the skillet and stir until well combined and mixture is well coated. Add reserved pasta and mix to coat.