Light Turkey (or Chicken) & Corn Chowder Recipe Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: Serves 6 Serving Size: 1 1/4 cups Calories per serving: 218 cal Fat per serving: Total Fat 6.6g / Saturated Fat 2.4g From the kitchen of Cookin Canuck. www.cookincanuck.com Ingredients 1 tsp olive oil 1 medium yellow onion, diced 1 stalk celery, diced 1 red bell pepper, diced 2 garlic cloves, minced 1 (4 oz.) can diced green chiles 3 cups low-sodium chicken broth 1 1/4 cups frozen corn kernels 1/2 tsp salt 1/4 tsp ground pepper 1/4 cup all-purpose flour 2 cups skim milk 2 1/2 cups shredded cooked turkey (or chicken) 3/4 cup shredded Cheddar cheese 1/4 tsp cayenne pepper Green onion, thinly sliced (for garnish) Instructions 1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes. 2. Add the green chiles and cook for 1 minute. 3. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. 4. Add the corn and simmer for 3 minutes.
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 tsp olive oil 1 medium yellow onion, diced 1 stalk celery, diced 1 red bell pepper, diced 2 garlic cloves, minced 1 (4 oz.) can diced green chiles 3 cups low-sodium chicken broth 1 1/4 cups frozen corn kernels 1/2 tsp salt 1/4 tsp ground pepper 1/4 cup all-purpose flour 2 cups skim milk 2 1/2 cups shredded cooked turkey (or chicken) 3/4 cup shredded Cheddar cheese 1/4 tsp cayenne pepper Green onion, thinly sliced (for garnish)
Instructions
1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
2. Add the green chiles and cook for 1 minute.3. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and
simmer for 10 minutes.4. Add the corn and simmer for 3 minutes.
5. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
6. Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
7. Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
8. Ladle into soup bowls, garnish with green onions and serve.
Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & FetaPrep Time: 15 minutesCook Time: 50 minutesTotal Time: 1 hour, 5 minutesYield: Serves 8Serving Size: 1 wedgeCalories per serving: 108 calFat per serving: Total Fat 4.8g / Saturated Fat 1.
From the kitchen of Cookin Canuck. www.cookincanuck.com
The quiche: 3 eggs 1 egg white 2/3 cup low-fat (1%) milk
3/4 tsp smoked paprika 1/2 tsp salt 1/4 tsp ground pepper 1 cup grated zucchini 1/2 cup chopped tomato 1/4 cup crumbled feta cheese 1 green onion, thinly sliced
Instructions
The crust:1. Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with
cooking spray.2. With a paper towel or kitchen towel, squeeze the excess moisture out of the
shredded potato.3. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and
pepper.4. Transfer the potato mixture to the prepared pie dish, and press the potato evenly
on the bottom and up the sides of the dish.5. Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.
The quiche:6. Lower the oven heat to 375 degrees F.7. While the crust is baking, whisk the eggs, egg white and milk together in a large
bowl. Whisk in the smoked paprika, salt and pepper.8. Stir the grated zucchini into the egg mixture, and pour the entire mixture into the
prepared crust.9. Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.10.Bake at 375 degrees F until the egg is set in the center and starting to brown, 25
to 35 minutes.11.Let the quiche cool for about 10 minutes. Cut and serve.
Notes
Corn Cakes with Avocado CreamIngredients:For the Corn Cakes:
1 1/4 cup all purpose Gold Medal Flour
1 cup cornmeal (yellow or white)
2 Tb. baking powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. chile powder (or paprika)
1 1/4 cups milk
2 eggs
3 Tb. melted butter + extra butter for the griddleFor the Avocado Cream:
1 - 7 oz. package of original Wholly Guacamole
1 cup sour cream
Directions:1. Mix the ingredients for the avocado cream together, until smooth and set aside.
2. Preheat a griddle (or large skillet) to medium heat. Then mix the flour, cornmeal, baking powder, salt, garlic powder and chile powder together in a large bowl. Whisk in the milk, eggs and melted butter until smooth.
3. Butter the griddle. Using a 1/4 cup scoop, ladle the corn cake mixture onto the hot griddle. Cook for 3-4 minutes per side. Flip when bubbles form on the top of the corn cakes. Repeat with the remaining corn cake batter.
4. Serve warm with a generous dollop of avocado cream.
Vegetable LasagnaIngredients:
9 ounces DeLallo No-Boil Lasagna Noodles
32 ounces ricotta cheese
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 medium onion, chopped
1 pound mushrooms, sliced
2 Tb. sherry
1 Tb. butter
3 garlic cloves, minced
2 ounces arugula
2 zucchini, sliced lengthwise
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Salt and pepper
Directions:1. Preheat the oven to 350 degrees F. Spray a 9 X 13 inch baking dish with non-stick spray.
Place a large skillet over medium heat and add the butter,onions, mushrooms, and garlic. Saute for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.
2. Meanwhile mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Then once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.
3. Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta, and one third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella. Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining ricotta, mozzarella, and the parmesan cheese.
4. Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm.
Ingredients Edit and Save
Original recipe makes 1 10 inch quicheChange Servings
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) packagechopped frozen broccoli, thawed and drained
