Creamy, warm, and filling…

SALMON CHOWDER

This recipe uses a homemade spice blend that I keep just for fish dishes (recipe below). Then when you make the chowder again you have it on hand. It’s good sprinkled on scrambled eggs or in a quiche…Ooooo a salmon quiche….there ya go!

I like to bake off the salmon before adding it at the last minute to the soup…but you could certainly drop 1-inch raw chunks into the base and letting it simmer away for the last few minutes. Either method will give you a smooth, comforting chowder.

Don’t judge a recipe by the length of ingredients…. This one’s easy!

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4 slices bacon, diced (turkey bacon if you prefer)
1 tablespoon olive oil
1 cup diced onion
1 garlic clove, minced
1 teaspoon sugar or Splenda
2 1/2 tablespoons flour
1 1/4 teaspoons Spice Blend (see below)
Dash nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
One 14.5 oz can chicken broth
1 cup Half & Half  (stats are for fat free)
1 cup 2% milk
1 1/2 pounds fresh salmon, cooked.

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Bake or grill salmon. Flake or tear into one-inch chunks and set aside.

In stockpot over low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, 8 to 10 minutes. Add flour and seasoning and stir for 1 minute.

Increase heat to medium and add broth , cream, and milk.  Simmer for 10 minutes or until thickened, stirring frequently. Reduce heat to low and add salmon. Heat through.  Makes 8 servings approx 3/4 cup each.

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Spice Blend

2 teaspoons oregano
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon dill
2 teaspoons thyme
1/2 teaspoon sage
2 teaspoons rosemary
1 teaspoon tarragon

Mix well and store in a glass jar or Ziploc bag.

Calories: 270; Total Fat: 11 g; ;  Sodium: 317 mg;  Carbohydrates: 12 g;  Fiber: 1 g;  Sugar: 5 g;  Protein: 23 g

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Could we get anymore old-fashioned?

BAKED OATMEAL with BLUEBERRIES

Definitely something Gramma would have made on a cold winter day. Kinda like a bowlful of moist, chewy oatmeal cookie dough!

I like it in the winter, but since Washington blueberries are at their peak right NOW – akkkkkkk…need to get some more in the freezer, asap! – I want to post it today.  Of course, it doesn’t have to have the berries – simply warm cream and some Whey Low Gold (if you’re watching your sugars) is pretty darn Heavenly!

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Vegetable Cooking Spray

1 cup + 2 tablespoons old-fashioned oats
1/4 cup Splenda granular (sugar or WL Granular)
2 tablespoons maple syrup
1 2/3 cup milk
1 egg
1 teaspoon vanilla
Pinch of salt
1 cup fresh or frozen blueberries (or other berries)

Topping:
3 tablespoons Splenda granular or WL Gold (brown sugar)
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease an 8×8 inch casserole with cooking spray and set aside.

In a medium bowl stir together the oats, Splenda (sugar), maple syrup, milk, egg, vanilla, salt, and berries. Pour into prepared baking dish. Bake for 25 minutes. Remove from oven and set dial to BROIL. Sprinkle the 3 tablespoons Splenda/brown sugar and the cinnamon over the baked oatmeal and return to the oven. Broil for 2-3 minutes or until bubbly and golden. Serve with cream. Makes 6 servings.

Per Serving: Calories 126; Protein 6 g; Fat 3 g; Carbs 17g; Sugar 6 g; Sodium 25 mg

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