Shrimp Corn Chowder

This is my fave comfort lowfat soup. This is a meal in itself...served with some crackers or some good sourdough bread. YUM! You can also cook this in a crock pot.
Ingredients:
1 tablespoon unsalted butter
1/4 cup green onions, chopped
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
1 cream cheese bar, softened, cubed
2 cans 98% fat free Campbell's Cream of Potato Soup
1 cup of shredded extra-sharp cheddar cheese
1 1/2 soup cans 1% lowfat milk
2 cups frozen shrimp, cleaned, thawed
1 can corn (undrained)
Preparation:
In large saucepan, melt butter, then add green onions, garlic and pepper; saute until tender. Mix in cream cheese, cheese, soup and milk. Stir until cream cheese is melted. Add shrimp and bring to boil; reduce heat, cover and simmer 10 minutes. Serve hot.
Makes about 7 cups

grilled veggie sandwiches

one of John's favorite summer meals. Even he was surprised he liked it without meat.


get one thing of focaccia bread. The kind we buy is about 1/2 a sheet and I cut it into 4 helpings (about 4"x6") and then slice in 1/2 like a bagel.

Garlic Lemon Aoili
1/4 c. mayo
3 cloves garlic
1 T. lemon juice


Filling - Veggies you like - our faves
Red Pepper (1)
Zucchini (1)
red or sweet onion (1/2)
yellow squash (1)

Other ingredients - feta cheese (or sliced mozz) (~ 1/2 c.)

Slice these all up. Cut zucchini and squash on the diagonal so they are longer (less likely to fall through the grill plate). Toss with olive oil (about 2-4 T of oil)

Grill until veggies are tender, flipping occassionally. I like to close to grill lid for a smokier flavor. Remove the veggies.

Place bread on grill soft side down until slightly toasted, flip over, coat with aioli and sprinkle with cheese. Layer with veggies!