CREAMY РОТАТО AND
ASPARAGUS SOUP
CREAMY POTATO AND
ASPARAGUSSOUP
START TO FINISH 30 minutes
INGREDIENTS
1
large bunch asparagus (600 gm), trimmed
600 gm potatoes, peeled and chopped (V
2
-inch pieces)
360 gm can evaporated milk (available at food stores)
6
slices bacon
1
tbsp honey
Shredded lemon peel, Italian (flat-leaf) parsley
PREPARATION
1. Reserve about one-third of the asparagus. Combine
remaining asparagus, potatoes, evaporated milk,
'/2
tsp
salt,
1/2
tsp black pepper, and 1V4 cups water in a
saucepan. Bring to boiling; reduce heat. Simmer,
covered, 10 minutes or until potatoes are tender. Cool
slightly. In a food processor, process soup until smooth.
2.
Meanwhile, in a pan, cook bacon until crisp. Drain on
paper towels; set aside. Reserve 1 tbsp bacon drippings
in a pan. Add reserved asparagus. Cook 5 to 6 minutes or
until asparagus is crisp-tender, stirring occasionally.
3.
Coarsely chop bacon and place in microwave-safe pie
plate. Drizzle with honey; cover with plastic wrap. Just
before serving, micro cook on high 30 seconds. To serve,
ladle soup into bowls and top with asparagus, bacon,
and desired toppings.
Serves 4
EACH SERVING
356
cal, lS g m fa t,
41
m gchol,
673
mg
sodium,
43
gm carb,
4
gm fib re ,
15
gm pro.
COCONUT SHRIMP WITH
MANGOSAUCE
START TO FINISH 22 minutes
INGREDIENTS
1
lime
2
mangoes, halved, seeded, peeled, and chopped
1/4
cup honey
Vs
tsp cayenne pepper or red pepper power
Snipped fresh coriander
350 gm fresh or frozen peeled and dcvcined large shrimp
1
cup unsweetened flaked coconut
Lime wedges (optional)
PREPARATION
1.
Preheat oven to 425°F. Line a baking sheet with foil
and lightly coat with non-stick cooking spray. Finely
shred 1 tsp peel from lime and squeeze juice from lime;
add lime juice to blender with 1 cup chopped mango,
honey, and cayenne pepper; cover and process until
smooth. Set V
4
cup aside. Transfer remainingto bowl;
top with lime peel and coriander. Set aside.
2.
Rinse shrimp; pat dry. Sprinkle salt. Place coconut in
shallow dish. Dip shrimp in the V
4
cup mango sauce and
then coconut, pressing to coat. Place on baking sheet
3.
Bake 8 to 10 minutes or until coconut is golden and
shrimp are cooked through. Serve with dipping sauce,
chopped mango, coriander, and lime wedges.
Serves 4
EACH SERVING
414
cal,
2 0
gm fat,
129
m gchol,
285
mg
sodium,
44
gm carb,
7
gm fib re ,
20
gm pro.
COCONUT SHRIMP WITH
MANGO SAUCE
