Steamer Potato, Ham and Corn Chowder

This nearly full steamer of soup disappeared in minutes. I love how completely easy this was – Idea to table in 25 mins plus I got the whole kitchen cleaned during that period too. This delicious & super inexpensive meal was inspired by the leftover Easter Ham in my freezer & the two sad sack carrots in the fridge.

chowder

 

 

 

 

In Multipurpose Steamer. This could be done in a pot too.  The steamer speeds up the process and contains the moisture so you don’t heat up your home (it’s been 35+ C for 3 weeks in a row!)

  • Two large baking potatoes, diced 1/2-1″. (Precision is sooo not needed!)
  • 2 small carrots, sliced.
  • Water to cover
  • 1 Tbsp chicken broth (https://danakayal NULL.epicure NULL.com/en/product/1001083)

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Cook 9-10 minutes.  Meanwhile gather your other ingredients & if you’re like me, wash some dishes. You’ve got 9 whole minutes, I love taking conscious note of the before and after’s.  I promise you’ll be shocked and amazed at what you can and do get done in 9 mins!

 

Add:

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  • 1/4 cup diced red onion
  • 1 Tbsp Garlic & Onion Nutritional Yeast Topper (or HG dip mix or Roasted Garlic Aioli or Classic Salad Dressing Mix)
  • 1/4 cup cornstarch mixed into 2 cups of milk
  • 2 Tbsp Mac & Cheese (https://danakayal NULL.epicure NULL.com/en/product/1001709) powder
  • 1 cup leftover ham (or use bacon)
  • 1 cup frozen cooked corn
  1. Stir well to distribute your thickener (cornstarch) throughout.
  2. Cook 4 mins.  Stir. It should start to have thickened up by then. Stir very well to even out the consistency.  If it hasn’t yet started to thicken up, stir part way through the next step
  3. Cook 4-5 minutes, basically until all cornstarch taste is cooked out.

FINISH with

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  • 1/4 cup cheddar (I had cubed & grated – just for interest!)
  • A few snips of chives.

Chicken Fajita Soup

Leftover fajita chicken broth & bones. Make a stock.

Sieve out bones etc.

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add 2 tsp minced garlic, 2 tsp toasted Onion, 1 tsp Salt
1 can Black beans
2 cups roasted cherry tomatoes
leftover chicken
1/4 tsp chipotle pepper
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5 mins before serving:
Handful of Cilantro, chopped
juice of one lime
2 cups corn

Serve with Sour Cream (with Guac / lime & tortilla chips).

Big Assed PMS Salad

It was almost 2pm and my stomach finally signaled EAT NOW! I’d started my lunch break and then had become so engrossed in a new task and suddenly it was 6.5rs since I last ate. I rarely get even the tiniest bit hungry for at least 4-5hr since GFRR anyway although today’s hunger was NOW hunger. The primordial hunger of the woman PMSing. If it wasn’t going to be fulfilled by chocolate it needed to be salty, sweet, crispy, creamy, tangy & bright. Every bite needed to be a taste experience and I needed a ‘okay, I’m good for hours’ feeling after I was done eating it.

I knew it would also have to be fast or I’d be face first in the chocolate tin. Luckily I’d accidentally turned my pellet stove off and the house was SO COLD that I was also in a huge hurry to get out of there and back into the office.

I walked into my kitchen at 1:54 and was eating 12 minutes later, including putting away all the ingredients, tools/dishes and making the salad dressing from scratch

I call this Big-Assed PMS Salad feast and here’s the best part… it’s #GFRR . I know right? What’s with those deny ‘diet salads’? Let me just say that for much of my life I would absolutely rather have been fat than eat salad. In 2011 I discovered Paleo. Big Assed Salads became my specialty. While 90% of Paleo still applies to how I eat daily with #GFRR, I have incorporated some organic corn, quinoa, potato, yams, beans and rice back into my diet and am loving these additional flavours while still losing weight. I certainly can have wheat & oats too although I’ve determined that I do feel better without them in my diet.

If you’re not already on my GFRR VIP List you can do that here and if I’m not your consultant please contact yours, they’ll happily put you on their list.

ON a DINNER PLATE (not one of those cutsie salad plates!)

A bed of Spinach
A lg handful of coleslaw mix
Drizzle with prepared Epicure’s Italian Dressing made with Balsamic and Avocado oil – OMG!!
1 small handful of frozen corn (I warmed mine 45 seconds in steamer)
Cottage cheese mixed with ½ Tbsp of your fav spice & a splash of ACV & a grind or two of salt
Top with a handful of red grapes.

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So yes, I know, it is made with Cottage Cheese. Oh, right, if you’re like the majoriiy you don’t like Cottage Cheese.
A) Humor me! I’ve made a version of this for quite a few people and they were all won over!
B) The cottage cheese texture disappears and you instead get a ‘meaty’ dense bite with the tangy savory creaminess of the cottage cheese & the deep background notes of balsamic punctuated by sweet bursts of corn or grapes & balanced by the crunch of the chunks of cabbage!
C) Make it this way with a little bit of cottage cheese and the rest of your protein as chicken or beef or ??? and then give me your thoughts. 

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BYO Salad

My favourite GFRR meal. BYO Salad. Build Your Own in case you were wondering like my assistant was. lol!

I like mine with Spinach, cucumbers, corn, strawberries & cottage cheese mixed with ACV & Tuxedo Pepper. Finished with a drizzle of Epicure Classic Dressing.
BYO Salad

Chicken Salad Bowl

How on earth can this be weightloss food? Made a delicious Good Food Real Result lunch salad today. Corn + Goat Cheese =❤ Strawberries + Goat Cheese = ❤ Corn + Berries + Goat Cheese = ❤❤ A bed of spinach, sliced cuke and slivered peppers. Topped with corn, slivered strawberries, and chicken tenders pan fried with Epicure’s Montreal Steak Spice. Drizzled Epicure’s Raspberry Vinaigrette on top and crumbled on some goat cheese.