the name of this recipe is salad but i would call it more of a soup or sauce. i got it from cooking light but it definitely doesn't taste like it's lowfat even though it really is. it was really yummy with a cheese quesadilla and some guacamole and sour cream.
1-1 1/2 lbs. shrimp, peeled and deveined {i used already cooked}
1 TBS chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 1/2 c. frozen corn
1 15-oz. can black beans
1/4 c. chopped fresh cilantro
2 TBS lime juice
coat a large frying pan with cooking spray and heat over medium heat. mix chili powder, cumin and garlic. toss shrimp to coat. cook in frying pan until pink. add 1 TBS lime juice, toss to coat. remove shrimp from pan and add corn, sauteeing for a couple minutes. add beans, cilantro and lime juice. cook until heated through. add shrimp back to pan and heat over low until ready to serve.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
7.05.2007
black bean chile
this recipe is excellent without meat, but i think it would be also really good with shredded chicken
2 15-oz. cans black beans (drained and rinsed)
1 10-oz. bag frozen corn
2 cans chopped tomatoes (don't drain)
2 TBS olive oil
1 medium onion chopped
4 cloves garlic
2 tsp cumin
1 can chopped green chile
2 cups chicken stock
3/4 tsp salt
in a large pot heat oil and cook onions over medium heat until onions are soft. add garlic and cumin and cook until fragrant (about 2 minutes more). to the pan add the beans, tomatoes in their juice, chile, chicken stock and salt. bring mixture to a boil and reduce heat and simmer until soup is thickened (about 20 minutes). pour 2 cups of soup mixture into the blender and puree until smooth. add back into soup with corn and simmer until heated through (about 5 minutes). serve hot with a little grated cheese, fresh chopped cilantro and a dollop of sour cream.
2 15-oz. cans black beans (drained and rinsed)
1 10-oz. bag frozen corn
2 cans chopped tomatoes (don't drain)
2 TBS olive oil
1 medium onion chopped
4 cloves garlic
2 tsp cumin
1 can chopped green chile
2 cups chicken stock
3/4 tsp salt
in a large pot heat oil and cook onions over medium heat until onions are soft. add garlic and cumin and cook until fragrant (about 2 minutes more). to the pan add the beans, tomatoes in their juice, chile, chicken stock and salt. bring mixture to a boil and reduce heat and simmer until soup is thickened (about 20 minutes). pour 2 cups of soup mixture into the blender and puree until smooth. add back into soup with corn and simmer until heated through (about 5 minutes). serve hot with a little grated cheese, fresh chopped cilantro and a dollop of sour cream.
6.20.2007
vegetable beef soup
1 lb. ground beef
1 onion chopped
1 46-oz. bottle V-8 juice
1/4 c. Worcertershire sauce
2 potatoes, diced small
1 2-lb. bag frozen mixed vegetables
salt and pepper to taste
brown meat and onion. add V-8, Wocestershire, and potatoes. let simmer until potatoes soften. add vegetables and simmer until ready to serve. (we like to sprinkle with cheese)
1 onion chopped
1 46-oz. bottle V-8 juice
1/4 c. Worcertershire sauce
2 potatoes, diced small
1 2-lb. bag frozen mixed vegetables
salt and pepper to taste
brown meat and onion. add V-8, Wocestershire, and potatoes. let simmer until potatoes soften. add vegetables and simmer until ready to serve. (we like to sprinkle with cheese)
green chile chicken corn chowder
1 1/2 lb. chicken breasts
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells
cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells
cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.
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