Quick Shrimp and Corn Soup
2 (15 1/2 ounce) cans cream-styled corn
2 cups frozen corn
2 (10-ounce) cans diced tomatoes and green chilies
1 (15 ounce) can tomato sauce
2 lbs medium peeled shrimp
1 bunch green onions, chopped

In a large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, and tomato sauce, until heated.  Add shrimp and bring to a boil.  Lower heat and cook until shrimp are done, about 5-7 minutes.  Sprinkle with green onions and serve.

Makes 12 (1 cup) servings.

This recipe is from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites.

Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet.  Pour water, wine, and soy sauce over the top, turning the pork to coat.  Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.  Sprinkle with pepper then cover and cook on low setting for 4 hours.  Serve with cooking liquid on the side as au jus.

Producer Emilie’s fruit smoothie
1 cup of plain yogurt
1/2 cup of frozen fruit (I get the mixed bag that’s no sugar added)
1 tablespoon of honey

Put all ingredients in a blender (I use the smallest Ninja blender and love it!) and mix.  That’s it!

I love these smoothies after a long workout or for breakfast.  It’s low cal (about 200 cals), high in antioxidants (thanks for the fruit) and a good source of protein after a hard workout!

Fast Fish
2 (4-6 ounce) fish fillets
salt and pepper to taste
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 tablespoon lemon juice
1/4 cup white wine or cooking wine
1 tablespoon chopped jarred jalapenos, optional

Preheat oven 350 degrees. Coat small baking dish with nonstick cooking spray.  Season fish and coat with flour. In prepared baking dish, add olive oil and garlic; lay fish on top. Sprinkle fish with lemon juice, wine and jalapenos, if desired.  Bake 20-25 minutes or until fish is flaky and done.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

Creamed Corn
(makes 2 – 1/2 cup servings)
1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup milk
pinch sugar
salt and pepper to taste

In small nonstick skillet, melt butter and saute onion for 3 minutes.  Add corn, and continue to cook 5 minutes longer, stirring.  Sprinkle with flour and stir one minute.  Add milk and sugar.  Bring to boil, lower heat, and continue cooking until thickened. Season to taste.  Add more milk if needed.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

Producer Emilie’s Mom’s Chili
1 can kidney beans (drained)
1 onion, chopped
1 lb chili meat (I used ground turkey)
1 can diced tomatoes (no salt added)
1 small can tomato sauce (no salt added)
1 teaspoon Worcestershire
1 tablespoon brown sugar
salt and pepper
2 tablespoons chili powder
1 cup red wine

Brown onion and meat.  Drain if greasy.  Add tomatoes and sauce, wine and seasonings.  Simmer for 15 minutes.  Taste.  Season more if needed.  Add beans and simmer 2 hours.  Top with cheese, sliced jalapenos and sour cream (or plain or greek yogurt to be healthier!)

Makes 4 servings.

Click here to see a picture of this tasty chili!

Beefy Minestrone Soup
2 (14 1/4 ounce) cans no-salt added beef broth
1 (14 1/2-ounce) can no-salt added stewed tomatoes, undrained
2/3 cup ditalini pasta, uncooked
1 large zucchini
1 (15.5-ounce) can cannellini beans, rinsed and drained
2 teaspoons dried Italian seasoning
8 ounces deli rare roast beef, sliced 1/4-inch thick and diced

Combine first 3 ingredients in a large saucepan; cover and bring to a boil over medium high heat.  While pasta mixture comes to a boil, cut zucchini in half lengthwise, and slice. Add zucchini, beans, and Italian seasoning to pasta; cover, reduce heat and simmer 6 minutes.  Add beef, and cook 4 additional minutes or until pasta is tender.

Makes 6 (1 1/2 cup) servings.

This recipe is from Weight Watchers: Quick Cooking for Busy People.

Greek Pita Rounds
1 (15-ounce) can garbanzo beans (chick peas), drained
2 tablespoons milk
2 tablespoons lemon juice
3 cloves garlic
4 (8-inch) pita bread rounds
1/4 cup chopped fresh parsley
2 plum tomatoes, sliced
1/4 cup crumbled tomato and basil feta cheese
1/4 cup sliced ripe olives

Position knife blade in food processor bowl. Add first 4 ingredients; process 1 minute or until smooth, scraping sides of processor bowl occasionally.  Place pita rounds on a large ungreased baking sheet; spread bean mixture over pitas, leaving a 1/2 inch border.  Arrange parsley and remaining ingredients evenly over pitas.  bake at 450 for 5 minutes or until mixture is thoroughly heated and crust is crisp.

Makes 4 servings.

This recipe is from Weight Watchers: Quick Cooking for Busy People.

Green Chile-beef Wraps
1 1/2 cups packaged shredded cabbage
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 cup green chile salsa
4 (7-inch) flour tortillas
6 ounces thinly sliced deli roast beef
butter-flavored cooking spray
1/4 cup shredded Monterrey Jack cheese
1/4 cup sour cream

Combine cabbage and cilantro in a medium bowl.  Stir cumin into salsa; stir salsa mixture into cabbage mixture.  Place tortillas on a damp paper towel in microwave oven; cover with another damp paper towel. Microwave on High 40 seconds to 1 minute or until warm.  Spoon cabbage mixture evenly down centers of tortillas.  Top evenly with roast beef.  Roll up tortillas; place, seam side down, in an 11x7x1 1/2 inch baking dish coated with cooking spray.  Coat tortillas with cooking spray; cover and bake at 450 for 15 minutes or until thoroughly heated.  Sprinkle with cheese.  Place on individual serving plates.  Top each wrap with 1 tablespoon sour cream.

Makes 4 servings.

This recipe is from Weight Watchers: Quick Cooking for Busy People.



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