Creole Shrimp Jambalaya 4 tbsp. butter 1 medium white onion chopped ½ cup celery chopped 1 medium green pepper seeded and chopped 3 gloves garlic crushed 2 cups cubed cooked ham 2 tbsp. tomato paste 2 dried bay leaves 1 tbsp. fresh thyme chopped finely ¼ tsp. cayenne ¼ tsp. chili powder ⅛ tsp. all spice ½ tsp. salt ½ tsp. black pepper 1½ cups long grain white rice 1 540 ml can chunky stewed tomatoes 2 ½ cups chicken broth 1½ pounds fresh large shrimp peeled 1 tsp. paprika ½ c

Roasted Carrot and Tomato Soup with Fresh Basil 1 large white onion finely chopped 3 pounds fresh ripe plum tomatoes cut in halves 1 pound carrots peeled and chopped into ½ inch slices 3 cloves fresh garlic 3 tbsp. olive oil Kosher salt and black pepper 4 cups low salt chicken stock (or more depending on desired consistency) 1-cup skim milk 1 cup finely chopped fresh basil Preheat oven to 400ŸF Line a large baking sheet with foil and spray with vegetable oil spray. Arrange th

Indulge in delicious, but healthy new recipes that satisfy your need for comfort foods while still whittling away your waistline. Okay, it is now January 2015, a new year and a new you. You create the list of healthy choices for the upcoming year and usually the first thing on the list is weight loss. According to a recent survey, the average person consumes 7000 calories in food and drink just on Christmas day. That is hard to believe, but true. That is not counting the holi

Fruits and Vegetables Edamame with soy sauce Cherry tomatoes and cucumbers with ranch dip Raw snap peas with hummus Olives Apple slices with caramel Pineapple, papaya, mangoes and kiwi Blueberries, strawberries, peaches with yogurt Dried nuts, trail mix, fruit leathers (note peanut allergies) Sandwiches Try pinwheel combinations, whole-wheat pitas and wraps, panini’s, whole-wheat buns and subs. The list is unlimited with a variety of cold cuts, spreads and jellies to combine

Time to table: Minutes 45 | Serves 6 Succulent stalks of spring simmered in stock and a splash of lemon juice. The fresh dill and pinch of spice from cayenne pepper add just the right flavor. Fiddleheads are only available in the spring season and are limited to a two to three week span. 3 tbsp. butter 1 small red onion, finely chopped 4 cloves garlic crushed 2 cups fresh mushrooms, sliced 5 cups fiddleheads, washed and ends trimmed ½ cup fresh dill, chopped finely 2½ cups