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Pro Chef

Joined: 12 Oct 2006
Posts: 3799
Location: Michigan

PostPosted: Sat Nov 25, 2006 9:12 am    Post subject: Reply with quote

Mexican Seafood Soup

1/2 pound cooked salad shrimp or crab meat
1 medium onion, chopped
3 tblsp jalapeno chilies, finely minced
3 cloves garlic, minced
2 tsps olive oil
1 28 ounce can diced tomatoes, undrained
2 cups low-sodium chicken broth
2 cups water
1 10 3/4 ounce can tomato puree
Juice from 1 lime (about 2 tblsps)
1 1/2 tsps chili powder
1 1/2 tsps ground cumin
3 cups frozen corn kernels

Saute onion, jalapeno chilies, and garlic in oil in a large pot until tender-crisp.

Add tomatoes, chicken broth, water, tomato puree, lime juice, and seasonings. Bring to a gentle boil.
Reduce heat and simmer for 15 minutes.

Add seafood and corn; simmer 10 minutes or until heated through.

Makes 6 servings.
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Pro Chef

Joined: 12 Oct 2006
Posts: 3799
Location: Michigan

PostPosted: Sat Nov 25, 2006 9:23 am    Post subject: Reply with quote


14.5 oz fat-free, low-sodium chicken broth
8 oz. dried linguini, broken into thirds
8 oz. button mushrooms, drained
2 med. green bell peppers, chopped OR 2c. frozen chopped green bell peppers
1 tsp. dried oregano, crumbled
4 oz. diced pimientos
1/2 c. chopped green onions (green and white parts)
1/2 tsp. salt
3 3 oz. (9oz. total) vacuum-sealed tuna packages
1 c. shredded reduced-fat medium cheddar cheese

In 12" skillet, bring broth to a boil over high heat. Stir in pasta, mushrooms, peppers, and oregano. Return to a boil. Reduce heat and simmer, covered, 10 min. or til pasta is tender. Remove from heat. Stir in pimientos, onions, and salt. Gently fold in tuna. Sprinkle evenly with cheese. Let stand, covered, 3 min. to allow cheese to melt and flavors to blend. Serves 4
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Pro Chef

Joined: 12 Oct 2006
Posts: 3799
Location: Michigan

PostPosted: Sat Nov 25, 2006 9:29 am    Post subject: Reply with quote

Serves 4

Olive oil spray
1 med onion, diced
3 med carrots, grated
2 med celery ribs, finely diced
1/4 c loosely packed fresh sage, large stems discarded
12 oz lean ground turkey breast, skin discarded before grinding
Egg substitute equivalent to 1 egg OR whites of 2 lg eggs
1/4 c no-salt-added tomato paste
1/4 tsp salt
1/4 tsp pepper
1 slice white bread
2 med baking potatoes
Pepper to taste
1 Tbsp egg substitute OR white of 1 lg egg

Preheat oven to 425. Lightly spray nonstick rimmed baking sheet with olive oil spray. Spread onion, carrots, and celery in single layer. Bake 10 min. Remove pan from oven. Reduce temp to 350. Push veggies to one side of pan.

Meanwhile, chop sage. In lg bowl, stir together 3/4 of the sage (reserving the rest), the turkey, egg, tomato paste, salt, and 1/4tsp pepper. Hold bread under running water just long enough to wet thoroughly. Squeeze out excess water. Stir bread into turkey mixture til no white shows. Peel and grate potatoes. In center of pan, form turkey mixture into 8x4x1" rectangle. Smooth evenly. Arrange cooked veggies on turkey mixture. Top can be flat or somewhat rounded. Press gently to make compact. Spread potatoes on a flat surface. Season with pepper to taste. Sprinkle with reserved sage. Add 1 Tbsp egg./1 lg egg white. Using fingers, toss to combine. Spread over top and sides of loaf, pressing gently (don't pack firmly) so most of mixture adheres.

Bake 45 min. Using a fork, pry open a small crack in the potatoes and remove a piece of potato closest to the meat. If potato isn't tender, continue baking 5-10 min. If top is not golden brown, place under broiler 5-6" from heat 2-3 min. Let stand at room temp 10 min before slicing.
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