27 September and 2 October 2016: Dear Friends, for quick yet healthy meal choices, give these recipes a try - the soup is just delicious and about as fast as you can get to prepare while the vegetables take just a bit longer to prepare and cook but you can have dinner on the table in 30 minutes or less! Best, Donna:
Donna’s Quick Crab and Corn Chowder
Ingredients:
Soup:
Two 18-1/2 ounce cans Progresso Light New England Clam Chowder
1 cup corn kernels
1/2 cup crabmeat
8 fresh basil leaves, chopped
1 teaspoon dried thyme leaves
Lemon pepper to taste
Other Ingredients:
Basmati rice, cooked
Turkey bacon bits
Parmesan cheese, shredded
Lemon wedges
Method:
Heat all soup ingredients on medium high heat in medium sized saucepan until bubbly. Immediately serve over rice and sprinkle with bacon, cheese and freshly squeezed lemon juice, if desired.
Serves 2 - 3.
Donna's Curry-Roasted Broccoli, Cauliflower and Onions
Ingredients:
1 bunch broccoli, cleaned and chopped
1 head cauliflower, cleaned and in pieces
1 large sweet onion, chopped
2 Tablespoons coconut oil
1 teaspoon curry powder
Salt and lemon pepper to taste
Method:
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking oil. Place chopped vegetables in a large bowl. Add the oil, curry and seasonings and mix well. Spread evenly onto prepared baking sheet. Roast in oven for 10 minutes, then toss rice and roast for 10 - 15 more minutes or until desired. Serve immediately.
Serves 4 - 6.
Copyright 2016.
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