Clam Chowder

I am not a seafood fan at all!  However, I grew up on this recipe for clam chowder, and I LOVE it!  In my own humble opinion, this is the best one out there!   Serve this up for dinner with a side salad, and sourdough bread.  Delicious any night of the week!

1 cup chopped onions (finely chopped)                  1 1/2 tsp salt

1 cup celery chopped                                             1/2 tsp sugar

2 cups potato, peeled and chopped                         Pepper to taste (I always put pepper on the table also.)

3/4 cup butter (1 1/2 cubes)                                    3/4 cup flour

1 quart milk (4 cups)

2  6 1/2 oz. minced clams, drained (If you want a more seafood flavor then drain one of the cans into the soup.  My family prefers that.)

In a pot place all the veggies, onions, celery, potatoes - with just enough water to cover them all.  Bring to a boil, slightly reduce heat.  Cover, and simmer about 15 minutes, until all the veggies are cooked.  I test by poking a larger potato piece with a fork.  DO NOT DRAIN!  

In a separate sauce pan, melt butter over medium-hi heat.  Take off heat.  Whisk in flour, salt, sugar and pepper.  Put back over heat, and add in milk a little bit at a time, whisking the whole time.  As it heats it will thicken.  

Add white sauce to the cooked veggies.  Stir to combine the white sauce with the water.  Stir and heat over medium-hi heat.  Add in clams.  Season with pepper.

Creamy Pasta with Shrimp and Bacon

My family loves this dinner.  I love it because it is easy and complete in one dish.  The recipe comes from Cooking Light Magazine August 2006.  It calls for Fettuccine, but this last time I made it with whole wheat spaghetti because that's what I had on hand.

1 lb. uncooked fettuccine         

 2 bacon slices, uncooked  **I like 4 slices of bacon better ;)

1 lb. large shrimp                      

1 garlic clove, minced

1 1/2 cups frozen peas, thawed   **I only put about half that many peas.

1 cup shredded carrots   **I only put about half that many carrots.

2 cups 2% reduced-fat milk  **I use skim

2 Tbsp flour                             

1/2 tsp salt

1/2 tsp black pepper                 

1 cup shredded Parmesan cheese

1/2 cup chopped fresh flat-leaf parsley, divided

1. Cook and drain pasta according to package directions, omitting salt and fat.

2. Cook bacon till lightly crisped.  Remove bacon from pan.  Keep 1 Tbsp of drippings in pan. Crumble       bacon, set aside.

3.  Add shrimp and garlic to pan; saute over medium-high heat for 2 minutes.  Add peas and carrots, cook 2 minutes or just until shrimp is done.  Transfer shrimp  mixture to a large bowl, keep warm.

4.  Combine milk, flour, salt and pepper, stirring with whisk.  Add milk mixture to pan, cook over medium-high heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. 

5.  Remove pan from heat; add cheese, stirring until blended.

6.  Add milk mixture to shrimp mixture, stir until combined.  Add pasta and 1/2 of parsley, tossing gently to coat.  Transfer pasta to platter or pasta bowl(s).  Sprinkle with parsley and crumbled bacon.

***8 servings.  Serving size 1 1/4 cups.  Calories 382    

Fat 7.7     Protein 25g.     Carbs 52.9g     Fiber 3.6g

Fish Tacos

My husband and kids love seafood!  I am not crazy about it, but can handle it on certain days, in certain forms.  Every time we order Mexican someone orders a fish taco.  A few months ago I decided to try some on my own.  I've made this a few times now and have adjusted it perfectly.  I have come to LOVE this meal!

Fish Filling

1 pound white fish filet's (I have used Tilapia and Halibut - depending on what is on sale.)

      -Cut the filet's into 1 - 1 1/2 inch sections. 

1 teaspoon of olive oil

1/2 teaspoon Cajun/creole seasoning

1/4 teaspoon cumin

1 Tablespoon of Lime juice (fresh or bottled)

Topping

2 cups shredded cabbage (I buy the cabbage coleslaw bags with carrots etc, but with no dressing)

1/4 cup Salsa

2 Tablespoons of Fat Free Sour Cream

Shredded Mexican Cheese

Corn Tortillas

Extra Salsa and Sour Cream, if desired

*Mix together Cabbage, Salsa and Sour Cream.  Set aside.

*Warm Corn Tortilla's.  I do this in my oven on a Silpat.  I lay about 8 tortillas on, lightly spray with olive oil cooking spray on both sides.  Warm at 400 degrees F. for 4 minutes.

*Heat a large frying pan, add oil.  Place in fish.  Cook on Medium on both sides about 5 minutes.  Fish may start to fall apart.  I try to keep it as much together as I can. 

*As fish is cooking sprinkle over with seasonings and Lime Juice. 

To build a taco, put fish filling down the middle, sprinkle on cheese if desired.  Add on a couple Tablespoons of Cabbage topping.