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Healthful Living / Natural Treatments
This is So Yummy.........
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<blockquote data-quote="trinityroyal" data-source="post: 112813" data-attributes="member: 3907"><p>I've never done WW, so I don't know how this fits into their point system, but this recipe is a staple in my house. I call it "chowder", but it also works as a primavera sauce.</p><p></p><p>- 1 whole onion, finely chopped</p><p>- lots of whatever other vegetables you have on hand, finely chopped</p><p>- 4 cans of healthy request cream of... soup. (I usually use mushroom, chicken, broccoli/cheese and another mushroom)</p><p>- 1 1/2 to 2 soup cans full of skim or 1% milk (depending on whether you prefer thicker or thinner chowder/sauce)</p><p>- crushed garlic to taste</p><p>- ground ginger to taste</p><p>- A very small dollop of canola oil. For this, I have filled up a plastic spray bottle with the oil, and I just lightly mist it over the pan</p><p>- A splash of low sodium chicken stock. Campbells makes a good one (I just don't have the time to deal with chicken carcasses to make my own, and this is a good alternative)</p><p>- Optional: one can of crab meat, drained. (This gives it a hint of seafoodiness, without being overwhelming) AND on the G.I. diet, seafood is "free".</p><p></p><p>In a big Dutch oven or a huge frying pan:</p><p>Sautee the onions until they are caramelized</p><p>Throw in the garlic, ginger and vegetables</p><p>Pour in a splash of chicken stock and let it all cook until the vegetables get a bit soft (to taste. if you prefer your vegetables a bit softer, let them cook longer)</p><p>Add the soup</p><p>Add the milk</p><p>Add the crab meat</p><p>Stir everything until well blended</p><p>Heat through until the mixture just starts to bubble. Keep stirring while you do this.</p><p>Once it bubbles, turn down the heat to low, cover the pan and let the whole works simmer. You can leave it on the heat for hours and the flavours blend very nicely.</p><p></p><p>Options for serving:</p><p>Serve as a sauce over pasta or chicken or rice</p><p></p><p>OR, my favourite</p><p>Just sling it in a bowl and eat it like chowder.</p><p></p><p></p><p>I make giant vats of this on the weekends, and put it into single serve tupperware containers, which husband and I take to work for lunch.</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 112813, member: 3907"] I've never done WW, so I don't know how this fits into their point system, but this recipe is a staple in my house. I call it "chowder", but it also works as a primavera sauce. - 1 whole onion, finely chopped - lots of whatever other vegetables you have on hand, finely chopped - 4 cans of healthy request cream of... soup. (I usually use mushroom, chicken, broccoli/cheese and another mushroom) - 1 1/2 to 2 soup cans full of skim or 1% milk (depending on whether you prefer thicker or thinner chowder/sauce) - crushed garlic to taste - ground ginger to taste - A very small dollop of canola oil. For this, I have filled up a plastic spray bottle with the oil, and I just lightly mist it over the pan - A splash of low sodium chicken stock. Campbells makes a good one (I just don't have the time to deal with chicken carcasses to make my own, and this is a good alternative) - Optional: one can of crab meat, drained. (This gives it a hint of seafoodiness, without being overwhelming) AND on the G.I. diet, seafood is "free". In a big Dutch oven or a huge frying pan: Sautee the onions until they are caramelized Throw in the garlic, ginger and vegetables Pour in a splash of chicken stock and let it all cook until the vegetables get a bit soft (to taste. if you prefer your vegetables a bit softer, let them cook longer) Add the soup Add the milk Add the crab meat Stir everything until well blended Heat through until the mixture just starts to bubble. Keep stirring while you do this. Once it bubbles, turn down the heat to low, cover the pan and let the whole works simmer. You can leave it on the heat for hours and the flavours blend very nicely. Options for serving: Serve as a sauce over pasta or chicken or rice OR, my favourite Just sling it in a bowl and eat it like chowder. I make giant vats of this on the weekends, and put it into single serve tupperware containers, which husband and I take to work for lunch. [/QUOTE]
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