Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Cajun Chicken and Shrimp Jambalaya

Ingredients

1 tbs olive oil
 4 (4 oz) skinless, boneless chicken breast halves, cut into 1-inch pieces
 1 large onion, diced
 1 medium green pepper, diced
 2 tsp Cajun seasoning
 1 (10.75 oz) can Campbell's® Condensed Tomato Soup
 2 cups water
 1 cup uncooked regular long-grain white rice
 1/2 lb fresh or thawed frozen medium shrimp, peeled and deveined
 1 large tomato, chopped
 Chopped fresh parsley


Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally

2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.

3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

4. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Spiced Sour Cream

 1/2 cup reduced-fat sour cream

 1 teaspoon white sugar

 1/2 teaspoon ground cinnamon

 1/8 teaspoon ground ginger How to grow your own ginger.

 2 teaspoons Fresh lemon juice  

  

  

         

                              

 Directions

 1. Mix all ingredients together very well.

Mexican Meatball Soup

 1 1/2 tablespoon olive oil 

 3/4 cup chopped yellow onion 

 3/4 cup stemmed, seeded, and chopped red bell pepper 

 7 cups low-sodium beef broth 

 1 3/4 cups no-salt-added canned diced tomatoes 

 1 1/2 tablespoon stemmed and minced jalapeño pepper 

 2 teaspoon minced garlic 

 1 teaspoon ground coriander 

 1 teaspoon ground cumin 

 3/4 teaspoon salt 

 1 lb lean ground beef (at least 93% lean) 

 3 tablespoon uncooked long-grain white rice 

 2 large egg yolks 

 2 teaspoon dried oregano 

 1 teaspoon ground black pepper  

  

  

         

                              

 Directions

 1. Put a large skillet over medium heat for a few minutes, 

then swirl in the oil. Add the onion and bell pepper. Cook, 

stirring often, until softened a bit, between 8 and 12 minutes, 

depending on the size of the batch.

 2. Scrape the contents of the skillet into a 4-6 qt. slow cooker. 

Stir in the broth, tomatoes, jalapeño, garlic, coriander, cumin, 

and salt.

 3. Mix the ground beef, rice, egg yolks, oregano, and pepper 

in a large bowl until the eggs and oregano are evenly distributed 

in the meat and rice. With clean, dry hands, form the mixture 

into meatballs, using 2 to 3 tablespoons per meatball. Drop them

 into the soup. 

 4. Cover and cook on low for 6 hours, or until the meatballs are 

cooked through and the flavors have blended. 

Spicy Seafood Pasta

                                                                           

 2 cups heavy whipping cream
 1 tbsp basil
 1 tbsp thyme
 1 cup fresh parsley, chopped
 2 tsp salt
 2 tsp black pepper
 1 1/2 tsp red pepper flakes
 1 tsp ground corriandor
 1 cup green onions, chopped
 1/2 pound shrimp, peeled and deveined
 1/2 pound scallops
 1/2 cup shredded Swiss cheese
 1/2 cup grated Parmesan cheese
 1 pound fettucine pasta, cooked


       
                           

 Directions

 1. Pour cream into large skillet. Cook over medium heat,
stirring constantly, until almost boiling. Reduce heat, and
add basil, thyme, parsley, salt, peppers, and onions.

 2. Cook 7 to 8 minutes over low heat until thickened.
Stir in seafood and cook until shrimp turns light pink.
Stir in cheeses and cook until melted and smooth.

 3. Serve sauce over noodles.

Oyster and Mushroom Bisque

      Ingredients

 1 cup chicken broth or Homemade Chicken Stock
 1 pint oysters, drained, liquor reserved
 8 ounces mushrooms, sliced
 1 cup whole milk
 1/4 cup dry sherry*
 2 tablespoons cornstarch
 Salt and pepper, to taste
 * you can use water    
                           

                     

                               
 Directions

 1. Combine broth, reserved oyster liquor, and mushrooms in crock pot;
cover and cook on high 2 to 3 hours, adding milk during last 30 minutes
and oysters during last 15 minutes. Stir in combined sherry and cornstarch,
stirring 2 to 3 minutes. Season to taste with salt and white pepper.