Butternut Squash and Shrimp Soup is a beautiful, delicious dish to serve during autumn and Thanksgiving. ¾ cup fat free low sodium chicken broth 1 ½ tsp brown sugar 1 tsp salt 2 tsp tomato paste ¼ tsp crushed red pepper ¼ tsp black pepper 1 (14oz) can light coconut milk 2 cups (3/4 inch) cubed peeled [...]

CUCUMBER FENNEL BISQUE from Chef Cherie Soria, founder of the Living Light Culinary Arts Institute, and co-author of The Raw Revolution Diet 2 cucumbers, peeled, seeded, and chopped 1 cup chopped fennel 1 zucchini, chopped 1 avocado, peeled and seeded 1 Tbls. red onion 1 Tbls. light miso 1 tsp. ground coriander 1/2 tsp. dried [...]

6 CANS QUARTERED ARTICHOKE HEARTS, DRAINED & CUT UP 3 EGGS 1 CUP OLIVE OIL 1 CUP ITALIAN BREAD CRUMBS ½ CUP PARMESEAN/ROMANO CHEESE 2 PODS GARLIC ZATERAINS OR TONYS SEASONING SPRINKLED ON TOP, THEN MIXED ONION SALT SPRINKLED ON TOP THEN MIXED COMBINE ALL INGREDIENTS AND COOK ON MEDIUM WARM. STIR UNTIL BLENDED AND [...]

1 STICK BUTTER 1 CUP GREEN ONION 1 ONION CHOPPED 1 CAN CREAM OF MUSHROOM 2 CANS CREAM OF POTATO 8 OZ. SOFT PHILADELPHIA CREAM CHEESE 3 CANS NIBLET CORN 1 16 OZ HALF & HALF 1 16 OZ WHIPPING CREAM 1 CAN DICED POTATOES 1 LB  CRAWFISH TAILS OR SHRIMP (Can do 1 LB of each) MELT BUTTER AND COOK ONION. ADD EVERYTHING [...]

1 stick butter 1 onion chopped 1 rib celery chopped 1 tsp garlic chopped Sprinkle parsley 2 Tbsp flour 1 qt half & half cream 1 lb Mexican mild Velveeta cubed 1 lb crawfish tails or peeled shrimp 1 lb fettucine noodles Parmesean cheese to taste Mushrooms – optional Boil fettucine noodles. Drain and put aside. In same pot, melt butter and add onion, celery, [...]