Light Crab Bisque

Light Crab Bisque

Ingredients:

1/4 cup butter

1/2 cup frozen chopped onion

1 tsp garlic minced

1/4 cup flour

1/4 cup Pinot Grigio

1 14.5 oz diced, canned tomatoes

3 cups water

1 cup Pinot Grigio

1 cup fish stock

12 oz lump crabmeat, cleaned

1 1/2 cup 2% milk

salt and pepper to taste

1 tsp paprika

1/4 cup flour

4 oz shredded Monterey Jack cheese


Directions:

Melt butter in a large saucepan.  Add frozen, chopped onion and garlic.  Cook for 3-5 minutes.  Add 1/4 cup flour.  Next add the 1/4 cup of wine and canned tomatoes.  After mixture has thickened, slowly add water, 1 cup Pinot Grigio and fish stock.  Scoop out some of the liquid and diced tomatoes.

Blend in a blender until liquified.  Return to the pot.  Bring to a simmer.  Add the crab meat and 2% milk.  Finally, add salt and pepper to taste, paprika and 1/4 cup of flour.  Once all blended, add the shredded Monterey Jack cheese.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Ingredients:

1 9oz pkg Romaine lettuce, chopped

2 cups grilled, sliced chicken

1 5oz pkg Texas toast croutons

4 oz fresh shredded Parmesan cheese

8 oz cooked spiral pasta

Caesar Dressing:

1/2 c mayo with olive oil

1/3 cup grated Parmesan Cheese

1/4 cup lemon juice

2 Tbsp olive oil

1 tsp Worcestershire sauce

2 tsp minced garlic

salt and fresh ground pepper to taste


Directions:

Toss together chopped Romaine lettuce, grilled chicken, croutons, Parmesan cheese and cooked spiral pasta in a large bowl.

In a smaller bowl, whisk together all the ingredients for the Caesar Dressing.  Pour over salad combo.