Roasted Red Pepper and Crab Chowder

Prep: 20 minutes

Cook: 35 minutes Serves: 4

• 2 Large red bell peppers cut into ¾ inch cubes
• 2 cup thick sliced White Mushrooms
• 1 Tbsp of almond oil
• 2 cans (14.5 oz per can) vegetable broth
• 1 can (14.5 oz) diced tomatoes with garlic, oregano & basil
• 2 cups of sliced collard greens (remove center stems)
• 1 cup of water
• 1/3 cup of oat bran
• 1 tsp of grated orange peel
• 1 tsp herbes de provence (dried)
• ½ tsp of crushed fennel seed
• ½ lb fresh shucked and chopped oysters
• ½ lb cooked crabmeat

PREHEAT 450°F

Mix mushrooms and bell peppers in a 15’ x 10’ jelly roll pan. Drizzle and toss oil to coat. Spread in a single layer in pan. Roast 15-20 minutes (until crisp or lightly browned), stirring after 10 minutes of cooking. Combine roasted peppers and mushrooms with broth, tomatoes, greens, bran, water, orange peel, fennel seed, and herbs in a large stockpot. Bring the mixture to a boil, reduce heat to simmer for 5 minutes. Add oysters and cook for five more minutes. Add crabmeat, heat through.

Servings of fruits and vegetables: 16 servings. 

Turkey Burgers and Cucumber Rice Salad

• 1 pouch (8.8 oz) 90-second white rice
• 1 cup chopped cucumber
• 1/2 cup shredded carrot
• 1/4 cup rice vinegar
• 1/4 cup rice vinegar
• 1/4 cup plus 2 Tbsp soy sauce
• 8 oz shiitake mushrooms, remove stems
• 6 scallions, trimmed
• 1 lb ground turkey
• 1/4 tsp ground ginger
• Nonstick spray
• 1/4 cup wasabi & soy almonds chopped

Instructions

Salad: Prepare rice as package directs. Stir in remaining ingredients.

Turkey Burger: Heat grill. Mix rice vinegar, 1/4 cup soy sauce in a small bowl; set aside. 4 shiitake mushrooms and 2 scallions; finely chop. Add to ground turkey along with remaining 2 Tbsp soy sauce and the ginger. Gently mix to combine. Shape into four 1-in.-thick burgers.

Coat burgers and remaining mushrooms and scallions with nonstick spray.

Grill 12 to 14 minutes, turning once, until an instant-read thermometer inserted from side to middle of burgers registers 165 F.

Serve burgers with mushrooms and scallions. Sprinkle salad with almonds. Drizzle burgers, mushrooms and scallions with soy-vinegar mixture.

Nutrition Facts:

Servings Per Recipe 4

Total Fat  19 g 29 %

Total Carbohydrates 33 g

Total Protein 27 g


Tammi Jacobs, Health and Wellness
Results Health and Fitness Center