Healthy Caesar Salad Dressing

Like my Snapware?  I keep it classy up in here...  For instance tonight me & E ate our salsa verde chicken enchiladas on paper plates.  We even used coated paper plates with gaudy flowers on the edges, which nearly requires we break out the stemware.  We're pretty impressive.  Really though... I actually do have nice serving bowls and platters, but those are reserved for when we have dinner guests.  Therefore, when I'm making myself Caesar salad for tomorrow's lunch it will be in Snapwear, and I will photograph it.  Hopefully one can look past the Snapwear to appreciate the deliciousness of Caesar and the fact that this dressing doesn't deliver fat content in the double-digits.  That way, if you like to eat some lettuce with your dressing, you don't need to feel guilty about it :)  

Non-Dairy Clam Chowder

It's been raining the last four days, so I have been seriously craving clam chowder- trouble is dairy has been really upsetting my stomach lately.  Hence this tasty creation!  If I'm gonna go without cream in my clam chowder a little bacon grease is allowed, no?  If that's too much work feel free to sub in margarine, but you'll be missing out on some delicious flavor!

• 3 Tbs bacon grease
• 2 Tbs flour
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups potatoes, diced
• 1 cup frozen corn
• 2 6 oz cans minced clams
• 2 cups almond milk
• 1 cup water
• 1/4 tsp thyme
• 1/4 tsp parsley
• 1/4 tsp salt
• Pepper to taste
• green onion

1. In a large sauce pot heat bacon grease over medium heat.  Add onions and garlic, and cook 3-5 minutes or until soft.  Sift in flour, stirring to incorporate.
2. Add water, almond milk, thyme, parsley, clams and juice, and potatoes, cover and bring to a boil for 25-30 minutes, or until potatoes are fork-tender.
3. Add corn, and cook another 5 minutes uncovered.
4. Garnish with green onions, and serve.

Yields 4 servings.

Shrimp Primavera Pizza

This is a great, quick recipe. I cut a lot of corners, and it still tastes totally gourmet!

• Pizza dough
• 1/2 cup Alfredo sauce*
• 1/2 small yellow squash, in slim rounds
• 1/2 small zucchini, in slim rounds
• 1/2 bell pepper, in squares or strips
  
• ~1/3 lb cooked shrimp
• 1/4-1/3 cup mozzarella cheese
• 2-3 carrots, grated
  

1. Roll out the pizza dough to approximately 1/2" thick.
2. Spread an even layer of Alfredo sauce onto the pizza, and add squash, zucchini, and bell pepper.
3. Distribute shrimp, and layer on the mozzarella cheese.
4. Bake in a 375° oven for 18-23 minutes, or until edges are golden.
5. Remove from oven, and sprinkle with grated carrots.
   

Notes:

• I really like Classico® brand Light Alfredo sauce, it's healthier (...still not calling it healthy) than your traditional super-heavy cream sauce.
• Shrimp can be replaced with chicken, or just taken out all together.

Yields ~5 servings, depending on the appetites.

Low(er) Fat Clam Chowder

• 1 small onion, chopped
• 3 cups diced potatoes
• 2 carrots, shredded (optional)
• 1 can sweet kernel corn (optional)
• 1/4 cup whole wheat flour
• 3 Tbs butter or margarine
• 1 can evaporated fat-free milk
• 2 cans minced clams
• 2-3 cups chicken stock, or water
• 2-3 strips bacon, crumbled (optional)
• 1/4 tsp white pepper (black is okay)

1. Heat oil over medium heat in a large pot, add onions and cook until golden brown.
2. Remove onions from pan, and reserve for later.
3. Add potatoes to large pot, juice from clams, and enough water or stock to cover potatoes.
4. Bring potatoes to a boil, and after about 12 minutes add the carrots, onions, and corn.
5. Meanwhile, in a microwave safe bowl, melt the butter, then stir in the whole wheat flour.
6. Then add the evaporated milk to the butter-flour mix and stir well. Microwave another 30-45 seconds and stir until incorporated.
7. Add the clams (and bacon, if desired) to the pot, and stir in the milk-flour-butter mixture.
8. If the consistency is too thick, add additional stock or skim milk.
9. Optional: garnish with green onions.

Notes:

• It is not necessary to use whole wheat flour, all-purpose flour can be used, but I like the nutty flavor the whole wheat brings.
• Celery can also be added, I just really dislike celery.

Yields 8 sizable servings.

Golden Fried Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  
• 1 cup shredded sweetened coconut
• 2 egg whites
• 1/2 cup flour
  
• 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
2. Season flour with salt, cayenne pepper and five-spice powder.
   
3. Cut the lime into wedges and reserve.
4. Toss coconut with bread crumbs to combine.
   
5. Lightly beat the egg whites.
   
6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
   
7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.