Shrimp Curry

Ingredients:
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season

Instructions:
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste). Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper. Stir in sour cream, a few drops of lemon juice, and a dash of tabasco. Serve over hot rice.



Shrimp Scampi

Ingredients:
24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

Instructions :
In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.) Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot. Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.



Mango Shrimp Rolls

Ingredients:
5 tiger shrimp
1 mango
6 slices cucumber
shredded cabbage, as desired
mayonnaise, as desired

Instructions:
Blanch shrimp in boiling water until fully cooked. Cover with ice water for 5 minutes. Remove shell, leaving head and tail in place. Set aside. Peel mango and slice thinly. Place shrimp in center and wrap up. Arrange on serving dish lined with shredded cabbage and cucumber slices. Top with mayonnaise as desired.

Slow Cooker Easy Beef Stew

Ingredients:
1 lb pkg. carrots
2 lbs beef stew meat
2 tsp. salt
12 potatoes, peeled and cut in 1" pieces
2 cans green beans, drained
2 cans peas, drained
2 cans corn
1/2 cup onions, minced
2 pkgs. onion soup mix
water, as desired

Instructions:
Place all ingredients, in order listed into slow cooker and cover with room temperature water. Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.



Slow Cooker Rice Pudding

Ingredients:
4 eggs, beaten
1 qt. milk, scalded
1 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 c. chopped dates or raisins
3 to 3 1/2 c. rice, cooked

Instructions :
In slow cooker, combine all ingredients. Cover. Cook at medium setting for 2 hours. Stir after 1 hour. Reduce temperature to keep warm for serving or chill in refrigerator and serve cold. Serve with light cream, if desired. Makes 10 to 12 servings.



Slow Cooker Pork Stew

Ingredients:
1 1/2 pounds boneless pork, 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
2 cups parsnips, peeled and cut in 3/4" cubes
4 cups chicken broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry

Instructions:
In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one chopped onion. When he onion begins to brown, add the sherry and deglaze pan. Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor). Mix the butter and flour together and turn heat setting to high for the final hour of cooking.

Nearly - Homemade Minestra Soup

Ingredients:
1 can (14.5 oz.) College Inn chicken broth
1/4 cup Stockmeyer pre-diced prosciutto
3 cloves garlic, minced
1/4 tsp. red pepper flakes
1 can (18.5 oz.) Progresso chicken with escarole soup
1/4 lb. angel hair pasta
salt and pepper to taste

Instructions:
In a saucepan combine chicken broth, prosciutto, minced garlic and pepper flakes. Bring to a boil. Add pasta which has been broken into 2 inch pieces and continue to cook on high for 5 minutes or until pasta is nearly tender. Add escarole soup and simmer for 3 to 4 additional minutes. Season to taste and serve with crackers and cheese or bruschetta. -- It's not homemade, it's Nearly-Homemade™.



Fresh Vegetable Soup

Ingredients:
1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

Instructions :
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles. Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.



Chinese Meatball Soup

Ingredients:

Meatballs:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth

Soup:

2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting

Instructions:
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).

Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.

To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.

Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.

With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.

Vegetarian Chimi Changas

Ingredients:
2 cloves garlic, chopped
10 medium mushrooms, sliced
1 large green pepper, sliced
1 medium-large onion, sliced
1 15 oz can black beans
1/2 cooked white or brown rice
1 cup mozzarella cheese, shredded
10" tortillas
cooking oil
garlic powder
black pepper
crushed red pepper
onion salt

Instructions:
In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!



Vegetarian Spring Rolls

Ingredients:
20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar

Instructions :
Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste. Wrap into spring roll sheets and then fry in oil. Delicious with a soy sauce and white vinegar dip.



Vegetarian Chickpea Patties

Ingredients:
2 15-oz cans chickpeas
1 1/2 cups quick oats
3 cloves garlic, minced
1 tablespoon chopped parsley
garlic and onion powder, to taste (if desired)
pinch freshly ground black pepper
2 to 3 tablespoons vegetable oil
salt, to taste

Instructions:
Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste. Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties. In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time.

Weight Watchers Meat Loaf

Ingredients:
2 lbs ground chuck
1 large size jar chunky salsa
1 tsp salt
1 tsp black pepper
handful of shredded fat-free cheddar cheese
1 cup oatmeal

Instructions:
Mix together ground beef, salsa, oatmeal, salt, and pepper. Place in casserole dish. Cook on 350°F for one hour. Ten minutes before removing from oven, sprinkle top with cheese and bake until cheese is bubbly and lightly browned.



Weight Watchers Cookies

Ingredients:
2 1/4 c. flour
1 c. Weight Watchers butter
18 packs Sweet 'N Low
3/4 c. brown sugar (Sweet 'N Low brand) or equivalent
1 tsp. vanilla
2 egg whites
2 c. carob chips (12 oz.)

Instructions :
Preheat oven to 375 degrees. Combine butter, Sweet 'N Low, brown sugar substitute, and vanilla; beat until creamy. Beat in egg whites. Gradually add flour. Stir in carob chips. Drop by level teaspoon onto ungreased cookie sheet. Bake for 9-11 minutes. Makes about 5 dozen. To make 1 large cookie prepare as above except spread in greased 15 1/2 x 10 1/2 x 1 inch pan.



Weight Watchers Apple Zucchini Coffee Cake

Ingredients:
1 1/2 c. all purpose flour
1/2 tsp. each baking soda and nutmeg
1 egg
1 tsp. vanilla
1/4 c. butter, melted
1/4 c. plus 2 tbsp. sugar
1 c. coarsely shredded zucchini, unpeeled
2 sm. sweet apples, peeled and shredded
1/4 c. raisins

Instructions:
Preheat oven to 350 degrees. Combine flour, baking soda, and spices. In another bowl combine egg, vanilla, butter and sugar. Beat with a fork until blended. Stir in zucchini, apples and raisins. Add to dry ingredients. Mix. Pour in 8 inch round pan sprayed with Pam. Bake 35 minutes. Cool in pan. Makes 8 servings.

Crock of Roast and Veggies

Ingredients:
3 cups potatoes, peeled, sliced, rinsed, and drained
2 cups sliced carrots/cooked
1 cup chopped onions/cooked
2 lbs. lean beef rump roast
1/3 cup water
1 Tbsp. Italian herb seasoning
1/8 tsp. black pepper

Instructions:
Spray a slow cooker container with cooking spray. Layer in potatoes, carrots, and onion. Place beef roast on top of vegetables. In a small bowl, combine water, Italian seasoning, and black pepper. Pour mixture evenly over roast. Cover and cook on low for 9-10 hours. Remove roast and cut into pieces. Mix vegetable mixture well. For each serving, place vegetables on a plate and top with meat and liquid.



Marie's Easy Slow Cooker Pot Roast

Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Instructions :
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8 to 10 hours.



Awesome Slow Cooker Pot Roast

Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Instructions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.