The fish chowder worked really well! : )

[sabrinamari]

The recipe:


Ingredients

2 regular or 5-6 baby carrots, thinly sliced
1 small leek, thinly sliced
1 piece celery, thinly sliced
2 TB olive oil (you can reduce to 1 TB if you like)
4 small potatoes, scrubbed and cubed
2 large bouillion cubes (I used vegetable)
1 and 1/2 12 oz. cans fat free evaporated milk
1 teaspoon Worcestershire sauce
2 TB imitation bacon bits (for lowfat smoky flavor)
ground pepper
ground thyme
a few shakes hot sauce
4 cups water
1/2 cup dry white wine
about 3/4 lb. monkfish or other firm white fish
about 1/2 lb. scallops or other shellfish
meat from 1 steamed lobster (optional)

In the morning, saute carrots, leeks, and celery in olive oil till soft. Add to crock. Add in cubed potatoes, bouillion cubes, evaporated milk, imitation bacon bits, fresh ground pepper, hot sauce, Worcestershire sauce, thyme and water as well. Place on Low setting. Go do your thing.

In about 6-7 hours, cut white fleshy bits off of monkfish fillets, discarding stringy parts. Take meat out of lobster tail and claws and cut into medium-sized chunks. Add both to the crock with the scallops or other shellfish, then add the wine. Turn crock to High. In about 10 minutes, check to see if seafood is fully opaque. When it's opaque, it's done. Enjoy with Carr's table water crackers and a salad.

Recipe makes about 9 cups. Nutritional info per cup: 190 calories, 1 gram fiber, 4.5 grams fat, 4 Weight Watcher's POINTS.

Comments

[citabria]

The thing that impresses me most about your crock-potting success is that you seem to be managing to have appropriate ingredients on hand. I'll inevitably decide to cook something, buy ingredients, be rushed the next morning and not make it, do whatever with the food I'd bought ... and then find myself wanting to make whatever it was, some morning or early afternoon, and not have ingredients for it anymore. I'm really impressed at your organization!

[sabrinamari.livejournal.com]

For me, planning the meals is part of the fun. i really like making charts and to do lists, so it's not even a hardship for me. I like to relax with my journal, some cookbooks, and explore the options for the coming week. I also like to modify recipes and make them lower in fat. I know what you mean about the ingredients issue, though---it's not uncommon for me to discover that I've forgotten something at the last minute. Oh well. The perfect is the enemy of the good, and all that.

[willowoak.livejournal.com]

oooh, that sounds SO yummy as well as being quite easy. I'm going to have to borrow it! I warn in advance that I'll probably modify the recipe. I always do. :o)

[sabrinamari.livejournal.com]

Feel free to do so! Modifying and playing with recipes is a big part of what makes it fun. I'm going to do your adobo marinade with chicken, myself.