Posts Tagged ‘Corn & Shrimp Chowder’

Corn & Shrimp Chowder (7 Points Plus)

Corn & Shrimp Chowder (7 Points Plus)

Shrimp & Corn Chowder 1

Serves 3
• 2 ears of fresh Sweet Corn
•2/3 cup Low Fat Evaporated Milk
•2 cups Vegetable or Chicken Broth
•1 sprig Fresh Thyme
•1/3 Onion, chopped
•1 diced Potato
•1 Celery Stalk, diced
•½ lb Shrimp
•1 Tbsp Flour
•½ Tbsp Butter
•1 clove Garlic, minced
•Salt and Pepper to taste
•1/8 cup Fresh Chopped Parsley

Melt butter in a large soup pot. Once melted, add onions, celery, thyme and garlic. Cook for 7 mins. Add the shrimp and cook for 3 mins or until cooked through. Remove shrimp and set aside.

Sprinkle the veggies with the flour and stir to coat.

Add the broth to the soup pot and bring to a boil.

Once boiling, add the evaporated milk and the potatoes. Bring to a boil again and allow everything to boil rapidly for about 7 mins or until the potatoes begin to break down slightly. Before adding the corn, taste the broth and add a generous amount of salt and pepper to flavor.

Turn down the heat to a simmer and add in the fresh corn kernels. Allow to cook for between 8-10 min until corn is cooked. Mix in the shrimp and fresh parsley and serve.

One serving is for lunch later in the week.

Thursday – March 7th National Cereal Day

Today March 7th is National Cereal Day!!!

national cereal daycereal day

National Cereal Day is intended to celebrate the anniversary of the invention of corn flakes by William and John Kellogg around 1897.

The idea of cereal was invented during the colonial era when housewives started to serve popcorn with sugar and cream for breakfast.

Today, nearly half of all Americans start their day with a bowl of cereal and there are approximately 2.7 billion boxes of cereal sold each year — enough packages to circle around the globe thirteen times!

What’s your favorite cereal, past or present? Which one do you wish they’d bring back? Do you prefer hot or cold cereal?

I must admit that I am not a huge cereal fan.  I find that for the amount of carbs in them, they are not actually that filling.  I am usually feeling a bit peckish mid morning if I start my day with a bowl of cereal.

I think my favourite cereal is Weetabix followed closely by Minibix which I think are now called Weetabix Minis Fruit & Nut.  You can buy Weetabix here in Canada, but it is not the same as the stuff from the UK, so I don’t ever eat it here.  My husband is sure that they can’t export it because if the ship was to sink it would suck up the whole ocean LOL!!!!

I prefer hot cereal, which is why I enjoyed the oatmeal that I made this morning!

On a side note, today I was getting a manicure and watching a spot of TV at the salon.  Anyway there was one of those house finding shows on and a young couple were looking for their first house.  I thought I was hearing things when she started to pass comments on the kitchens they saw in terms of the her blog that she does.  Some kitchens apparently wouldn’t be a very good back drop to some of her cooking pictures!   Wow, I obviously have a lot to learn about blogging, when I take pictures I tend to take them close up so you can see the food and not particularly my kitchen!!!!!!!!!!!!!!!!  Anyway, on to today’s eating plan and how things went ……

BREAKFAST

Brown Sugar Pecan Overnight Oatmeal (7 Points Plus)

Apple (0 Points Plus)

I made up the oatmeal last night whilst fixing dinner.  My hubby wondered why I had made oatmeal and why it was sitting in the pan on the stove. I had never done that before and must admit wondered what it would be like.  Well this morning I took the lid of the saucepan and there was this lovely thick looking oatmeal.  I turned on the heat and heated it through.  Made 2 servings, so I shared with my hubby.  He did comment that it wasn’t sweet enough for him.  He likes the flavoured oatmeal pouches which are loaded with sugar!! I told him he could have added a little more sugar, to which he responded “I didn’t think I was allowed”!!!!!!!!!!!!!!!!!!!!!!

It was only after we had eaten that I realised it said three servings, I dished up into 2 bowls.  Granted the hubby had a little more than me, so I increased my helping to 7 Points Plus instead of 5.

Brown Sugar Pecan Overnight Oats (5 Points Plus)

Serves 3

  • 1 cup Fat Free Milk
  • 1 cup Water
  • 2/3 cup Old Fashioned Oats
  • 1 1/2 Tbsp Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 cup chopped Pecans

Add everything to a pot and stir together.

Bring to a boil and then cover and turn off the heat.

Let site on the stove overnight, covered.

In the morning uncover the pot and bring the oatmeal back up to a simmer.

Divide into three servings.  Store the remaining for breakfast later in the week.  Reheat on the stove or in the microwave.

LUNCH

Maple Mustard Chicken Breast (5 Points Plus)

Flatout Fold It Bun (2 Points Plus)

Leftover Roast Vegetables (0 Points Plus)

Fresh Pineapple (0 Points Plus)

Pulled last night’s leftovers out of the fridge and away I went to work.  It was delicious heated up in the microwave.  I heated it up and then piled the chicken and roasted veggies into my sandwich.  Had some fresh pineapple along side and it was all very yummy.  These meal plans are certainly filling and during the day I really don’t think about snacking at all.  I do generally make sure I leave a few points for the evening, it’s nice to have something later.

DINNER

Corn & Shrimp Chowder (7 Points Plus)

Shrimp & Corn Chowder 1

I love to cook, especially something with lots of nice fresh ingredients.  This was so yummy, I really enjoyed it and it hit the spot.  Thursday night I have a Zumba class which doesn’t start till 8:30pm, so I always want something that is going to fill me up, but not leave me feeling totally stuffed!!!!  This was perfect.  On the plus side a serving for lunch tomorrow as well.

Corn & Shrimp Chowder (7 Points Plus)

Serves 3

  •  2 ears of fresh Sweet Corn
  • 2/3 cup Low Fat Evaporated Milk
  • 2 cups Vegetable or Chicken Broth
  • 1 sprig Fresh Thyme
  • 1/3 Onion, chopped
  • 1 diced Potato
  • 1 Celery Stalk, diced
  • ½ lb Shrimp
  • 1 Tbsp Flour
  • ½ Tbsp Butter
  • 1 clove Garlic, minced
  • Salt and Pepper to taste
  • 1/8 cup Fresh Chopped Parsley

Melt butter in a large soup pot.  Once melted, add onions, celery, thyme and garlic.  Cook for 7 mins.  Add the shrimp and cook for 3 mins or until cooked through.  Remove shrimp and set aside.

Sprinkle the veggies with the flour and stir to coat.

Add the broth to the soup pot and bring to a boil.

Once boiling, add the evaporated milk and the potatoes.  Bring to a boil again and allow everything to boil rapidly for about 7 mins or until the potatoes begin to break down slightly.  Before adding the corn, taste the broth and add a generous amount of salt and pepper to flavor.

Turn down the heat to a simmer and add in the fresh corn kernels.  Allow to cook for between 8-10 min until corn is cooked.  Mix in the shrimp and fresh parsley and serve.

One serving is for lunch later in the week.

EXTRAS

Banana (0 Points Plus)

Cookie (2 Points Plus)

Jelly Beans (3 Points Plus)

DAILY TOTAL

26 Points Plus

12 Activity Points Earned – 60 min Zumba class

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